There are plenty of wine bars and fine-dining establishments in the area, but Dolce Pane E Vino merges those concepts as a wine bar, restaurant and cheese/wine shop all-in-one. Dolce, which means "sweet" in Italian, aims to provide its guests with an overall sweet experience in wine, cuisine and service, said owner Anthony Smith. Dolce is the first restaurant for Smith, a management consultant and co-founder of the Leadership Research Institute in Rancho Santa Fe, but he said he has "always had a passion to create a warm and whimsical environment where you can enjoy wine and wonderful food."Opened in 2010, Dolce has been discovered by locals, many of whom visit a few times a week. Smith said he is proud Dolce has already become like a "Cheers" bar, where everyone knows your name — with friendships formed among customers and employees. "What I am most proud of is the staff, from the kitchen staff to everyone in both the back and front of the house," said Smith, who added he is fortunate to have "sweet, lovely people with a friendly vibe and passion for serving customers."

Dolce appeals to anyone looking for Italian-inspired California cuisine served in an area with artisan furnishings, glass-blown lighting; best sushi roll at nobuand communal, custom-carved wood tables. sushi delivery in cape town"I really wanted this place to feel like a living room, like you’re coming over to my house, instead of a restaurant," said Smith, who intentionally hired a home builder to help with some of the design.naru sushi winnipeg online menuThe open-view kitchen also adds to the comfortable setting, especially with a large, wood-and-brick-fire oven as the primary cooking source. how to buy eel for sushi

The unconventional kitchen does not have any burners or standard ovens. The kitchen staff, headed by chefs Jon Weimann and Jonny Fussell, have developed a knack for the intricacies of using a single oven to dish out a variety of dishes: flatbread pizzas, panini sandwiches, roasted vegetables, and many choices for small plates or big-plate entrees.where to buy sushi ingredients philippinesThe chefs also follow a "farm to table" philosophy of getting much of its ingredients from local sources, including the much-lauded Chino Farm only minutes away. sushi takeout richmond vaFlatbreads, made with hand-stretched dough and topped with a variety of ingredients, are the most popular. order sushi bangkokThe bestseller is a Salumi Flatbread with sausage, bacon, crushed San Marzano tomatoes, and mozzarella cheese.

Carlsbad Mussels (locally farmed with herbed tomato broth and crostini) and Hamachi (sushi-grade fish with capers, shallots, ginger, citrus, pasilla aoli, and Okinawa potato chips) are the signature small plates.Dolce's usage of a 700-degree oven to prepare entrees makes dishes like its Cedar Plank Scottish Salmon (with charred asparagus, lemon, and saba) and Half-Chicken Roasted Under Brick (with roasted potatoes, haricot vert, fried farm egg, and chicken reduction) result in a unique take on traditional entrees. The high heat produces a crispy texture on the outside of meats while sealing in the juices inside, along with smoky flavor from the oven's mesquite and pecan woods."We keep the dishes simple and let the fresh ingredients speak for themselves," said Steven Flowers, general manager and sommelier.One corner of Dolce is called the Formaggeria — a shop where patrons can grab-and-go a bottle of wine, daily-baked baguette, and select from several cheeses and Italian meats on display.

Upon walking in the door, guests see a nearly floor-to-ceiling "wine wall" holding some of the hundreds of wine in stock. Wine-bottle storage walls also divide up the spacious establishment between the bar, lounge area with sofas, and dining tables."Our mission is to provide our clientele with incredible wines that are value-driven and hard to find," Flowers said. "We have a vast selection from diamonds-in-the-rough to highly allocated, to the cult stars." Flowers also seeks out limited production and highly collectible wines for the Dolce Reserve 100 Wine Club.• Address: 16081 San Dieguito Road, in the Del Rayo Center, Rancho Santa Fe• The Vibe: Casually elegant, neighborly, friendly• Signature Dishes: Salumi Flatbread, Cedar Plank Scottish Salmon, Half-Chicken Roasted Under Brick, Crows Pass Farms Beet & Citrus Salad, Hamachi, Carlsbad Mussels• Hours: 11 a.m. to 11 p.m. Sunday-ThursdayJust click Get The Recipe at the bottom of the story. This week: Dolce Pane E Vino's MusselsCooking Class - Fresh Seafood: Poke and Sushi Learn how to work with sushi-grade seafood to create raw preparations to rival your favorite sushi spot!

If you adore the vibrant, smooth flavors and textures of cool salmon and tuna paired with perfect sushi rice, you'll be thrilled by this seafood-focused class instructed by Chef Brooke. Explore the techniques to sourcing and slicing sushi-grade fish, creating fail-proof sushi rice, and combining exotic ingredients like seaweed as you create dishes like salmon poke and spicy fish perched atop crispy rice. The class ends with a sweet and rich coconut sticky rice served with fresh sliced seasonal fruit. Chef Brooke welcomes you to bring along beer or wine to enjoy with your meal. 2 4 What Chef Brooke's Guests Say Michelle 15 Apr 2016 I loved spending the afternoon with Chef Brooke. She taught me some very useful tricks and methods for cooking foods that I didn't already know. I loved her poke and sushi, and her lettuce cups were so delicious! Reviews for other experiences by Chef Brooke Rebecca 05 Nov 2016 Brooke was perfect! The kids loved her and all had so much fun. So happy we found her!

Samad 05 Oct 2016 I attended a tasting with Chef Brooke's catererd BBQ buffet menu and really loved it. I usually try to not eat much red meat but it was really hard to stop eating her food. Also, she brought some of her own signature sauce which was a great fit for the BBQ menu. Tanya 12 Aug 2016 Brooke is a great chef and a delightful person! My teenage son and I had a great time bonding while chef Brooke taught us how to make the perfect steak. Alexia 05 Jul 2016 Chef Brooke was GREAT! Everything was so well organized and my Team enjoyed learning how to prepare Sushi! She truly made it a fun experience. We'll definitely book her again. $ 95 Per person all-inclusive: 3-hour class, 4-course meal and taxes. Select a date and time: Looking for another date or time? How many guests are you booking for? I would like the chef to come to my venue Give as a gift Brooke fell in love with cooking at a young age and focuses on food that is inherently comforting but still health conscious.