Incoming: El Bizcocho Remodel

Details of El Bizcocho’s $2.5 million reno

Rancho Bernardo Inn’s famous dining room, El Bizcocho, is now closed. Over the next few months, the opulent, Old World Spanish dining room will get a $2.5 million nose job from O.C.’s Hatch Design Group—and be renamed Avant. Chef Nicolas Bour’s menu will get smaller-plate-ish and the bar will get craftier with ice cubes from God.

The details of the grand dame’s new face:

New Name


Scheduled Open

(it always changes) Early 2013


They’re blowing out the west wall, installing floor-to-ceiling windows of the awesome golf course and grounds. “New social spaces” will include a bar, portico, lounge and dining room seating. There will be an oversized cheese bar and charcuterie station—topped with Apple Jasper Concetto Caesarstone and zinc, plus a vintage red Berkel charcuterie slicer and two custom-built mustard taps.
The main dining room will shrink (a necessity for the cavernous room). They’ll add two natural stone, wood-burning fireplaces and two private dining rooms. Hatch’s design will be “California Ranch style,” with rich woods, leather furniture and furniture made of Bourbon barrels. Tables and bar-tops will be heritage wood.


“Unpretentious, approachable… homegrown… paired with handcrafted classic cocktails, local craft beer and boutique wines from around the world.” Expect smaller plate options with “You Be the Judge” tastings.
Sample dishes:

Sonoma duck or La Quercia prosciutto

  • Iberico ham or Benton’s country ham
  • Cowabunga (soft cow’s milk stuffed with goat milk) and house-made burrata
  • Crispy Cod cheeks with tartar sauce 
  • Sonoma duck breast confit Shepard’s Pie with turnips and huckleberry
  • Dry-aged steak with toasted faro, kale and bacon vinaigrette
  • Line-caught swordfish with cauliflower, roasted pepper and arugula
  • Baja Grouper with heirloom beans and salsa verde

They’ll also have seasonal mustards on tap—first we’ve heard of condiments on tap in San Diego. Rotating options like Temecula Valley Honey Mustard and Rosemary Dijon, etc., offered for sale in take-home earthenware pots.


It’ll join the wines-on-tap trend, with at least six selections. They’ve purchased the big-daddy of all ice machines—for perfect, fast-cooling, slow-melting cubes that don’t water down your drink. Expect classic cocktails on par with current mixology trends. and

Add your comment:
Edit ModuleShow Tags Edit ModuleShow Tags
Edit Module Edit Module
Edit ModuleShow Tags


Win Tickets to Craig Robinson Plus a Hotel and Spa Package

The American Comedy Co. is giving away a hilarious weekend for two

Go Ahead... Ask McMillin!

At McMillin Realty, we are encouraging you to bring us your real estate questions. We will answer these questions….. for free.
Edit ModuleShow Tags

Most Popular

  1. 27 Secret San Diego Spots
    From hidden caves to dead bodies beneath a public park, here's our third annual guide to all things hidden and hush-hush
  2. FIRST LOOK: False Idol
    San Diego is now home to a world-class tiki bar—False Idol
  3. Stop Killing Restaurants, California
    Raising minimum wage without a tip credit is dumb, dumb, dumb.
  4. The Chilling Facts About Craft Beer
    Why colder is not always better
  5. FIRST LOOK: Decoy Dockside
    San Marcos gets an ambitious, two-story gastro-lodge on the lake with Decoy Dockside.
  6. FIRST LOOK: Campfire
    Carlsbad gets one hell of a new concept in Campfire from Craft & Commerce vet John Resnick
Edit ModuleShow Tags
Edit Module