Edit ModuleShow Tags

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.

www.avantrestaurant.com and facebook.com/avantrestaurant.

Edit ModuleShow Tags

More »Related Stories

Sell Outs!

First Saint Archer sold to MillerCoors. Now Ballast Point has sold to Constellation Brands for one billion dollars. Is San Diego's craft beer scene being co-opted? Are we sell-outs?

Holiday Classes at Bake Sale Bakery

‘Tis the season! Learn how to make seasonal sweet treats at the East Village dessert spot Bake Sale in San Diego

FIRST LOOK: The Crack Shack

After the huge success of Juniper & Ivy, chef Richard Blais and owner Michael Rosen launch all-day, ethical-chicken breakfast joint called The Crack Shack. Could this be the McDonald's for the food- and ethics-conscious foodie generation?
Edit Module
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

Edit ModuleShow Tags

SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags


Win Dinner for Two at Black&Blue Steakhouse

Win dinner for two at Black&Blue Steakhouse and $25 in Free Slot Play at Valley View Casino

MADE IN AMERICA — Craft Icons of the 50 States

MADE IN AMERICA is the last exhibition in Mingei International Museum’s American Icons series, celebrating 100 years of folk art, craft and design from coast to coast.
Edit Module
Edit ModuleShow Tags