Banner image above: Baked Apple Pancake at Richard Walker’s Pancake House downtown

Finely-Tuned Classics
To some extent, I think all of us have a food memory etched in our brains that will forever remind us of good times, home, and love. Whatever you recall, it’s exciting to know that certain "down-home" cuisine can be infused with a modern and eccentric twist. Whether it is the addition of one ingredient or a major overhaul, nostalgic food buffs can be truly satisfied with the presentation, taste, and style from those dishes gone by.

Breakfast enthusiasts get a wake-up call with an atypical pancake that boasts a magical presentation and an explosive entourage of ingredients. The Baked Apple Pancake at Richard Walker’s Pancake House in the Marina District downtown is a massive, sugary concoction of cream, eggs, flour, and nutmeg mixed with sliced apples, imported Saigon cinnamon, and clarified butter. Puffed, golden in color, and immensely gooey-sticky good, flapjack connoisseurs have found their niche. (619/231-7777, www.richardwalkers.com)

Nothing warms up a cold day like a big pot of New England clam chowder. Executive chef Chris Idso at Pacifica Del Mar gives his special recipe a unique Asian twist. Water chestnuts replace potatoes, red and green bell peppers are uprooted by shiitake mushrooms, and green onions replace regular white ones. It’s amazingly creamy without any cream added. The chowder is actually made with a thickening base of flour and butter with clam stock. The final addition of leeks, clams, and a hint of teriyaki sauce gives this consommé a distinctively earthy feel. (858/792-0476, www.pacificadelmar.com)

We all know and love the traditional BLT, which is a personal favorite. At The Fleetwood in the Gaslamp, a BLTA comprises a shell of fresh and crunchy butter leaf lettuce filled with applewood smoked bacon bits, tomato marinated in red wine vinegar, olive oil, salt, pepper, and yummy avocado. This dish is presented as four separate wraps, making for a light finger-food appetizer that is diverse and fun to eat. (619/702-7700, www.thefleetwood.com)

Macaroni and cheese has been an American tradition for decades, ever since the Kraft Dinner, introduced in 1937. At Sbicca Bistro, executive chef Susan Sbicca has her own ideas with Susan’s 3 X Mac & Cheese. Maine lobster, shrimp from the Sea of Cortez, sea scallops, peas, corn, and roasted red peppers are pan sautéed in extra virgin olive oil, then blended with havarti, truffle, and pecorino ricotta cheeses, and macaroni shells imported from Italy. A garnish of fresh basil lies effortlessly on top. Rich, decadent, and very balanced, this large portion is plenty enough for two to share. (858/481-1001, www.sbiccabistro.com)

The all-American hamburger is made heavenly at Arterra restaurant in the San Diego Marriott Del Mar. Forget ground beef, this stylish ensemble is a Trio of Kobe Sliders — three mini-homemade burger buns filled with Kobe beef seared to perfection. Offerings include Blue Cheese-Arugula, Mushroom-Swiss, and Chipotle-Bacon. With these miniature delights, you can pace yourself with each bite — better than eating one huge burger all at once. (858/369-6032, www.arterrarestaurant.com)

Don’t settle for a plain old pepperoni pizza when you can opt for Petrini’s Smoked Salmon Pizzetta instead. Forget tomato sauce, instead a zesty pesto sauce is spread over a thin-crust pizza dough and layered with smoked salmon crumbles, capers, red onions, fresh diced roma tomatoes, and a generous topping of Parmigiano-Reggiano cheese. The salty salmon matched with tangy capers is an amazing sensation to the palate. Opt for any size from 7 to16 inches. (619/595-0322)

Whether you see it as upscale comfort food or sensible unpretentious fare gussied up with a pinch of this and a dash of that, don’t be afraid to take the time to nurture your hungry soul with something new and different.
— Maria Desiderata Montana, photography by Vincent Knakal