This landmark farm-to-table restaurant at The Lodge at Torrey Pines has been a fine dining staple for more than 20 years. The dining room is outfitted with an elegant craftsman-style interior and the breezy patio offers views of the golf course greens and Pacific Ocean. Executive chef Kelli Crosson’s menu changes seasonally and often daily based on what’s available at local farmers’ markets, but popular dishes can be found year-round. The chicken under a brick — pan-seared and finished in an oven yielding crispy skin — is a lunch mainstay while the Liberty Farms roasted duck breast and confit leg and chicken liver pate anchors the dinner menu. The staff is warm and welcoming: meals start with a formal bread service, and you’ll be offered a blanket if it’s chilly while you’re dining outdoors.

This modern Jewish deli features classics like matzo ball soup, bagels with lox, and pastries such as knish and rugelach as well as a breakfast menu highlighted by a giant latke topped with a fried egg and horseradish labneh, shakshuka, and challah toast. Order the half-and-half Reuben to sample both the pastrami and corned beef, which comes with crispy crushed potatoes cooked with schmaltz.

This on-campus Chinese restaurant at Sixth College is also open to the public. Operated by a Rady School of Management alum who also owns Taste of Hunan in Scripps Ranch and Crazy Duck in Poway, it aims at giving the university’s sizable Chinese student population “a taste of home away from home” while providing a needed late-night dining option for dorm residents. Food is served cafeteria-style and the menu recently changed to let diners build their own meal from a choice of about a dozen rotating dishes at 79 cents an ounce. Entrees run from traditional Hunanese fried pork and steamed fish with chiles to American Chinese classics like sesame chicken. A self-serve mini hot pot meal and the late-night menu is available when class is in session; summer hours are 11 a.m. to 8 p.m.

This casual ramen spot from the group behind Himitsu, Convoy Music Bar, the Taco Stand offers broth styles ranging from shoyu to thicker tonkotsu and spicy miso, as well as a vegetarian version with a shiitake and kombu base topped with bamboo shoots and wood ear mushrooms. Try the tsukemen, dipping ramen with black-garlic miso broth served on the side, or any of the rice bowls (fried rice, chicken karaage, chashu). If you want a beer to wash it all down, Sapporo is available.

This small market has been in the neighborhood since the mid-’90s and carries groceries, beverages, delicacies,car and candy from countries across Eastern Europe, with a focus on Russia and Ukraine. The deli counter is stocked with pastries, baked goods, side dishes and meals to enjoy to-go or to heat up at home: piroshki filled with cabbage, potato, or chicken and mushroom; cold beet salad by the pound; borscht; blintzes; and chicken Kiev.

Start with a bamboo steamer (or two) of juicy xiao long bao with Kurobuta pork, and try the assortment of other dumpling styles available — shao mai, wontons, fluffy bao, and steamed shui jiao — filled with cod, shrimp, chicken, or vegan versions with earthy wood ear mushroom and glass noodles. Don’t overlook the sides and noodle dishes: the sauteed string beans with garlic and Taiwanese braised beef noodle soup are simple but flavorful. Make a reservation to skip the potentially long wait at the walk-in line.

With its dimly lit and glamorous interior reminiscent of an upscale resort in Cabo, this Mexican restaurant is great for date nights or celebratory dinners. Its menu of sustainable seafood includes aquachile and ceviche made with wild Mexican white shrimp or callo de hacha, a scallop from Mexico’s Sea of Cortez while fillings for enchiladas include Maine lobster and Dungeness crab in addition to the standard chicken, beef, and cheese. Order the combination plate that comes with an enchilada, chile relleno, and taco to get a sampling of the menu.

Calvin’s doesn’t skimp on heat, with wings and tenders able to be ordered at seven different spice levels and flavors ranging from a dusting of furikake or a garlic-soy sauce to a bright red “devil garlic” and the fiery “Satan’s kiss”. A boon for diners is the crispy batter used for wings and tenders is gluten-free (items containing gluten are listed on the menu). Sides and other dishes include slaw, Cajun waffle fries, corn and edamame, kimchi, and tteokbokki. The restaurant is mainly set up for to-go orders, but there is some seating inside and a few outdoor tables.

Diners come to this family-owned restaurant for the traditional mezza, a meal of several small plates meant to be shared. Amardeen’s version comes with chicken, lamb, and beef shawarma, falafel, kebeh (baked croquettes of bulgur wheat, spiced minced beef and onions), dolma, tabouleh, hummus, baba ghanouj, tzatziki, and garlic spread and can easily feed two people for under $50. There are wines from Lebanon’s Bekaa Valley and fruit drinks made from apricot, tamarind, and dates, and the knife, a dessert of mozzarella and akkawi cheese baked in a semolina crust and topped with fragrant rosewater syrup and pistachios makes for a particularly sweet ending.

Run by an acclaimed local caterer, this counter-service cafe located on the UCSD Scripps Institute of Oceanography campus has a primo patio overlooking the ocean. Offering a discount to those holding a UCSD ID, it’s open for breakfast and lunch with a seasonal menu egg dishes and pancakes as well as salads and sandwiches. The surrounding area is also a popular venue for weddings and special events.

This retro-themed burger restaurant is steps from the boat launching area at La Jolla Shores, and a sign on the ceiling suggests that walking in with sandy feet and salty hair is welcomed. There’s a simple menu of burgers, hot dogs, fries, onion rings, and recently-added gyros and chicken souvlaki. Milkshakes come in four flavors, including fun, teal-hued bubblegum, and beer and wine are also available.

The La Jolla Shores compatriot of downtown La Jolla’s famed George’s at the Cove has a tempting happy hour, featuring Blue Devil oysters from Baja California at $2 a piece Wednesday through Sunday from 4 p.m. to 5:30 p.m., with a dozen offered free when purchasing a bottle of Champagne. Appetizers and entrees from the wood-fired menu include steelhead trout aguachile, grilled cast iron focaccia, Hokkaido scallops, and a grilled prime rib served on Fridays and Saturdays. Some favorites from its former existence as Galaxy Taco’s menu are still available, including the grilled octopus and battered Baja fish tacos with lime crema and cabbage served on handmade blue corn tortillas using masa from Masienda in L.A.