BlueFire Bar and Grill: The sweeter side of life
By Jessica Mikasa
There are those who believe that life is too short to not eat dessert first, and after dining at BlueFire Bar and Grill, I must admit that I, too, am now a follower of this decadent philosophy.
Tucked into the center of the La Costa Resort and Spa in Carlsbad is BlueFire Bar and Grill. Named after the resort's flaming fountains, Blue Fire is a luxuriously comfortable restaurant that offers guests indoor as well as patio seating, fireplaces and live music nightly. The eatery is quickly establishing itself as one of Southern California's premier restaurants.
Quality is the central focus of BlueFire, and it exudes from every drink, dish and employee that you encounter. "We've found that people will pay for good quality and service," said San Diego native Scott Diehl, BlueFire's chef du cuisine, "and that is our focus."
"We choose only local items in high season," said Hans Wiegard, BlueFire's executive chef. "We rely on natural flavors, herbs and reductions for all our dishes."
With separate menus for lunch and dinner as well as an elaborate Sunday brunch, BlueFire has a plethora of items that are sure to please every palate and budget. Each dish on the menu is carefully and meticulously prepared with as much attention to its presentation as its flavor. When my shrimp Louis salad arrived, I felt a twinge of guilt as my fork began to dismantle the beautiful arrangement. However, that guilt was quickly forgotten with each bite. It's a rare treat to find a meal that is as beautiful to look at as it is delicious to eat.
For dinner, chefs Diehl and Wiegard recommend starting with the sugar cane skewered grilled ahi tuna or the pan seared Maine diver sea scallops followed by the herb crusted rack of Colorado lamb or the grilled filet mignon of prime beef, their most popular entr?e.
To accompany their wide selection of delicacies, BlueFire Grill also offers guests an impressive selection of drinks. Their signature drink, the BlueFire martini, required two months of testing before it met Wiegard's expectations.
And, before you leave, in the event that you forgot to order your dessert before your entr?e, both chefs agree that the local Carlsbad strawberries are a must. Drizzled with aged balsamic vinegar, strawberry syrup and cracked black pepper and accompanied with an almond cookie and Tahitian vanilla gelato, this dessert is one you won't soon forget.
For reservations or further information, call (760) 929-6306 or visit www.lacosta.com.
By Jessica Mikasa
There are those who believe that life is too short to not eat dessert first, and after dining at BlueFire Bar and Grill, I must admit that I, too, am now a follower of this decadent philosophy.
Tucked into the center of the La Costa Resort and Spa in Carlsbad is BlueFire Bar and Grill. Named after the resort's flaming fountains, Blue Fire is a luxuriously comfortable restaurant that offers guests indoor as well as patio seating, fireplaces and live music nightly. The eatery is quickly establishing itself as one of Southern California's premier restaurants.
Quality is the central focus of BlueFire, and it exudes from every drink, dish and employee that you encounter. "We've found that people will pay for good quality and service," said San Diego native Scott Diehl, BlueFire's chef du cuisine, "and that is our focus."
"We choose only local items in high season," said Hans Wiegard, BlueFire's executive chef. "We rely on natural flavors, herbs and reductions for all our dishes."
With separate menus for lunch and dinner as well as an elaborate Sunday brunch, BlueFire has a plethora of items that are sure to please every palate and budget. Each dish on the menu is carefully and meticulously prepared with as much attention to its presentation as its flavor. When my shrimp Louis salad arrived, I felt a twinge of guilt as my fork began to dismantle the beautiful arrangement. However, that guilt was quickly forgotten with each bite. It's a rare treat to find a meal that is as beautiful to look at as it is delicious to eat.
For dinner, chefs Diehl and Wiegard recommend starting with the sugar cane skewered grilled ahi tuna or the pan seared Maine diver sea scallops followed by the herb crusted rack of Colorado lamb or the grilled filet mignon of prime beef, their most popular entr?e.
To accompany their wide selection of delicacies, BlueFire Grill also offers guests an impressive selection of drinks. Their signature drink, the BlueFire martini, required two months of testing before it met Wiegard's expectations.
And, before you leave, in the event that you forgot to order your dessert before your entr?e, both chefs agree that the local Carlsbad strawberries are a must. Drizzled with aged balsamic vinegar, strawberry syrup and cracked black pepper and accompanied with an almond cookie and Tahitian vanilla gelato, this dessert is one you won't soon forget.
For reservations or further information, call (760) 929-6306 or visit www.lacosta.com.