L’Auberge Del Mar Opens Fine Dining Restaurant Kitchen 1540

Check out our review of Kitchen 1540 in Del Mar - giving North County a boost of great restaurants. 

Executive Chef Paul McCabe describes Kitchen 1540 as a “very approachable dining scene with a menu format that appeals to a wide group of people.” This description understates the quality of food prepared here in what some polls have declared as the best new restaurant opened in 2008.

Kitchen 1540 is very contemporary in appearance with energy exuding from the open presentation kitchen and flowing throughout the dining room and outdoor patio (perfect for warm summer evenings). The attire of the serving staff is a bit avant garde, but carries the theme of the restaurant as does the chef’s coat of Chef Paul McCabe; now a glistening white, befitting of his talent.

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“Fresh” is the key ingredient at this restaurant. Chef McCabe believes in using fresh products from known or local producers, such as eggs from Fallbrook. He uses only sustainable seafood that comes from a provider who knows the fisherman that catch the fish each week. The other main ingredient is the use of organic products.  For example, 75% of the flour, oil, vinegars, meats, and other products are from organic producers. Chef McCabe takes these ingredients to new heights with flavorful dishes that are artistry to the eye and to the palate.

When the restaurant first opened, the concept for dinner included small plates ala tapa dining.  That program was modified to satisfy consumer demand. The menu now includes cold and hot appetizers that include a wide selection of meats and cheeses much like a charcuterie.

Menu

The dinner menu includes a choice of entrees including various fish, lamb, chicken and short ribs, to name a few. The customer favorite is a sweet corn agnolotti with fresh Maine lobster and shaved truffles. Knowing this was a favorite, I had to try it. The word to describe it is “WOW”! The halibut dish was perfectly prepared with a wonderful sauce that made it even tastier. If you have a sweet tooth, try the chocolate brownie ice cream sandwiches with Valrhona chocolate sauce.

In March of this year, Chef McCabe was selected to prepare a dinner as a guest chef at the James Beard Foundation Fundraising Dinner in Manhattan. This is only one of many awards and distinctions bestowed on this talented chef. He has also prepared dinner for the prestigious Confrérie de la Chaînes des Rôtisseurs, of which he is a member. He started his culinary career with renowned chef Michel Blanchet at L’Ermitage and was the Executive Chef at Star of the Sea before accepting a position at L’Auberge in Del Mar. His talents are displayed daily at this wonderful dining destination.

The pairing of wines for diners is ably handled by Christopher Puffer, the Director of Food and Beverage. He has put together an excellent wine list with many selections that are reasonably priced. Chris previously worked at Star of the Sea, Island Prime, and Oceanaire.

What does the future hold? Instead of wine dinners, Kitchen 1540 will have beer dinners (food paired with beer). A ‘chef series’ is being planned that will allow Chef McCabe to bring outstanding chefs from around the country to demonstrate their craft and talent at this stellar seaside location.

The restaurant is in the beautifully re-designed L’Auberge in Del Mar (a Destinations Hotels & Resorts property) and on the site of the historic hotel that greeted many visitors over the years in Del Mar. While bustling with summer crowds, we have the advantage of this restaurant being available to us 12 months each year. Also, there is one last fresh ingredient; fresh air!  Dining al fresco on a balmy evening is delightful.

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