Today's a big day at the Rancho Bernardo Inn; at 4 p.m. they'll reopen the resort's main restaurant, once known as El Bizcocho and henceforth called AVANT.
After many months of construction, the 6,500-square-foot restaurant now features eating areas designed to suit a variety of guests needs, ranging from a more formal dining room to a casual and spacious patio and large central bar with seating. At the bar, a charcuterie chef will plate up special cheese and meat pairings to go with their beer (and house made mustard) on tap, wine and craft cocktails.
Joining executive chef Nicolas Bour is chef de cuisine James Kozak, who last held the same position at Chicago's now-shuttered Charlie Trotter's; the chefs collaborated on AVANT's seasonal menu, which highlights produce grown on property. A private room with an exhibition kitchen and communal table will allow chefs to offer food education courses and custom-designed group tasting menus. Cooking classes, and their weekend brunch service, should start in mid July.