Freshness and presentation stood out during our visit to Mia’s, which was celebrating its first anniversary. The Baja Mediterranean restaurant in Solana Beach serves vibrant, health-conscious dishes with an elevated touch while keeping prices reasonable and fair.
We began with Blackened-Crusted Ahi Tuna sourced from Chula Seafood in San Diego, served with Mediterranean quinoa salad, Castelvetrano olive tapenade, and amarillo ginger coconut emulsion.
Pan-Seared Barramundi had crisp skin over cannellini beans, cherry tomatoes and Kalamata olives, with house-made fish stock and herb oil. Sourced through Anderson Seafood, the Australian fish reflects co-founder Rick Staunton’s heritage. Roasted Organic Carrots with tahini yogurt and honey Aleppo glaze brought warmth and crunch from pistachio dukkah.
The Half-Roasted Aleppo Chicken entry included cauliflower-parsnip purée with corn relish, pickled onion, fire-roasted tomatillo salsa and pistachio dukkah. Executive Chef Michael Padilla adjusts accompaniments seasonally. For fall, the purée replaced the summer version, while the popular corn relish stayed.
Hamachi Crudo added theater. Sourced fresh from Chula Seafood, it arrived with mango, avocado, jalapeño, cilantro and mint. Padilla poured the mango fresno “tiger’s milk” tableside, an elevated touch. The vivid orange sauce, a signature Mia’s color, balanced citrus with mild pepper heat.
We finished with an off-menu Key Lime Cheesecake, a light, no-bake dessert with roasted-coconut graham crust and raspberry coulis. Caramel Crunch, another off-meu dessert, combines horchata-soaked brioche, salted caramel, gelato and cinnamon-sugar tortilla “churro chips.” Ask what’s available.
For drinks, I had the Carrot Passion Margarita, with Blanco tequila, Cointreau, carrot, passion fruit, lime and agave, finished with black sea salt. Frank chose the Coconut Margarita, with house-made coconut syrup and a toasted-coconut rim.
The house Mezcal Old Fashioned features pineapple-infused mezcal and piloncillo syrup. Nearly every cocktail can be made with zero-proof spirits. Fresh juices are pressed daily, and Mia’s uses bottled Mexican sodas rather than a soda gun for added depth and richness.
Mia’s grew from Bluewater Grill, founded in Newport Beach in 1996 by Staunton and Jim Ulcickas. Mia’s is named for a Baja rescue dog the Staunton family brought home from San José del Cabo. Inspired by years of travel and the region’s coastal food and relaxed Mediterranean spirit, the partners brought that influence to Solana Beach.
Henry Staunton is the manager, following in his father’s footsteps. General Manager Scott Buchan and Padilla bring experience from the Fairmont Grand Del Mar. The menu emphasizes Baja and Mediterranean flavors, local sourcing and zero seed oils in its meat, chicken and vegetable dishes.
Guests can choose the Highway 101 patio, indoor dining, the three-sided bar or a bar patio with TVs and a view of the bar. The bar patio can be sectioned off for private events. Weekday happy hour runs from 4 to 6 p.m.
Mia’s also offers Tostada Tuesdays, Wine Wednesdays with half-price bottles all day, and football Sundays. The reserve wine list, curated by Buchan, emphasizes Italian and French bottles, with select Napa Valley standouts. The first bottle guests bring is complimentary to open. Additional bottles carry a $20 corkage fee.
Mia’s is open Tuesdays, 4 to 8:30 p.m.; Wednesdays-Thursdays, 11:30 a.m. to 8:30 p.m.; Fridays-Saturdays, 11:30 a.m. to 9 p.m.; and Sundays, 11:30 a.m. to 8:30 p.m. Closed on Mondays.
Mia’s pairs the easygoing spirit of a neighborhood gathering place with vibrant cooking, polished presentation and warm hospitality, making the experience special. More info at mias101.com.
Storybook Soirée Celebrates Connection Across Distance
United Through Reading’s Oct. 23 Storybook Soirée at Coronado Community Center celebrated how service members can stay connected to children by recording themselves reading a book.
Founder Betty Mullenbrock, a reading teacher and Navy spouse, began the program after a 10-month Vietnam-era separation ended with her 2-year-old daughter not recognizing her father. At the Soirée, she joined Dr. Sally Ann Zoll, executive chairman of the UTR Board, who led UTR for 20 years, and new CEO Carrie Valentine Fuller to reflect on the program’s origins, national growth across all military branches and the “living legacy” Fuller now carries forward.
A Gold Star spouse shared that videos of her husband reading to their daughter, recorded days before he was killed in combat, remain among their most treasured memories. Her story brought the program’s value into sharp focus, preserving a parent’s voice and presence through separation and loss.
I was beyond grateful to attend the Soirée and deeply appreciative of the following local proprietors’ generosity. MSG Hospitality Chef-Owner Ethan Yang donated $100 gift cards for Glass Box, Zen Modern Asian Bistro, and Cork & Craft. Sal Ercolano of The Godfather, Randy Smerik of Solare Ristorante and Victor Magalhaes of Vittorio’s Italian Trattoria each donated a $100 gift card.
The event raised $85,000 in Raise the Paddle in addition to auction items. Donations to UTR can be made at give.utr.org.
— Rico Cassoni
Wine Bytes
• The San Diego Food + Wine Festival returns Nov. 1-8, expecting 11,000-plus attendees. Icons + Legends debuts Nov. 6, its biggest programming addition in more than two decades. The Nov. 7 Grand Tasting features 200-plus beverage producers, 80 chefs and restaurants, and the Chef of the Fest competition.
Grand Fiesta moves to Embarcadero Marina Park North on Nov. 8, with new culinary districts. The event beneficiaries are Rethink Food and the San Diego Food Bank. Get tickets at sandiegowineclassic.com.
• The Godfather Restaurant presents a five-course Austin Hope Wine Dinner on Thursday, Nov. 19. The main course, slow cooked Lamb Ossobuco served on a bed of risotto, is paired with Cabernet Sauvignon. Doors open at 5:30 p.m., with dinner at 6 p.m. Tickets are $135 per person and includes tax and gratuity. RSVP at godfatherrestaurant.com.
• Vittorio’s Italian Trattoria in Carmel Valley is hosting a Taste of Italy Wine Dinner on Thursday, Oct. 29, at 6:30 p.m. Guests will enjoy a 3-course dinner and dessert by Executive Chef Angelo Gijo. The main course features braised short rib with creamy polenta paired with Isole E Olena Chianti Classico. Cost is $85 per person + tax/tip. RSVP at 858-538-5884.
Rico Cassoni is executive producer for Taste of Wine and Food. He and founder/advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are two of the leading reviewers on the web. Reach them at [email protected].
