Most North County foodies are aware by now of this award-winning seasonal dining destination in the heart of coastal Solana Beach. And now with an absolutely fabulous summer menu, you have even more reason to pay a visit to the splendid Lana.
The new menu celebrates the peak of the summer season with ingredient-led dishes designed by acclaimed Executive Chef David McIntyre. Lana’s summer menu captures the essence of our coastal lifestyle while showcasing fresh ingredients and some surprises.
Guests can expect a nice combination of an elegant eatery with a neighborhood restaurant vibe, a dining experience that transitions easy from an exciting day at the track to a refined evening of exceptional food and hospitality without being stuffy or pretentious.
The stellar summer menu was created by McIntyre, whose career spans more than 30 years at leading luxury dining operations worldwide. He honed his craft under the mentorship of legendary chef Wolfgang Puck, helping open and lead premier restaurants across Los Angeles, New York, Washington, D.C., London, Dubai, Bahrain and Istanbul.
His extensive background also includes nine years as the director of food & beverage and executive chef at London’s 45 Park Lane, part of the prestigious Dorchester Collection.
Having this unmatched global, pedigreed talent come to Solana Beach as the full-time chef at Lana is a bonus for area diners who appreciate world-class cuisine.
I’ve always thought the best restaurants are the ones that can wear several hats without making a big deal about it. They work for an impromptu happy hour, a casual dinner at the bar or a foodie-centric celebration of elevated cuisine and even better with a renowned chef at the helm.
Just a refresher, Lana, located in the former California Pizza Kitchen space in Solana Beach, opened in June 2025 at the Beachwalk shopping center on South Highway 101. It was created by longtime hospitality veterans and friends Travis LeGrand and Mark Wheadon.
Plenty of restaurants are designed to generate buzz and become the reservation everyone has to score. Lana appears to be playing a longer game. The restaurant courts regulars, and that requires comfortable surroundings, genuine hospitality, approachable, chef-driven food and prices that don’t make every visit feel like a special-occasion investment.
The room strikes that upscale-casual balance quite nicely. There are warm wood accents, upholstered booths, vintage black-and-white photographs of Solana Beach and just enough color to keep things visually interesting.
The large central bar gives solo diners and happy-hour regulars a natural landing spot, while the patio takes advantage of the coastal setting. It feels polished without being stiff and stylish, without trying too hard — a combination that fits its coastal location.
Given McIntyre’s history with Wolfgang Puck, the wood-fired oven left behind by California Pizza Kitchen is in very capable hands. It has become a workhorse in Lana’s kitchen, turning out pizzas while also roasting chicken, meat and fish.
McIntyre’s menu is described as elevated California comfort food, which is one of those restaurant phrases that can mean just about anything. At Lana, though, it makes sense. The dishes are recognizable, but the ingredients and execution take them a step beyond what most of us are producing at home. Lana’s summer offerings emphasize sun-ripened, farm-fresh produce, pristine local seafood, and prime meats.
Some highlights include Sweet Corn Soup, a smooth, comforting summer starter showcasing natural seasonal sweetness. As a Michigan guy who craves August sweet corn, this was a treat. Yellowtail Sashimi is paired with an Asian salad and a crisp yuzu citrus ponzu — how can you go wrong with that?
Summer stone fruit is celebrated with Peach Bruschetta, a sweet and savory delight. The Heirloom Tomato Salad is tossed with Point Reyes Blue Cheese and a fragrant basil pesto aioli. And of course, pizzas are represented nicely with a Prosciutto di Parma Pizza baked to perfection and topped with decadent, creamy fresh burrata, and a Caramelized Onion Pizza, drizzled with hot honey and dolloped with goat cheese.
The summer surf stars are on display with a California Halibut paired with a bright, velvety zucchini basil puree and a Seared Ahi Tuna Steak done with a bold, savory garlic chili ponzu balanced by a bright yuzu aioli.
And given the racing season, the elegant surf options must be accompanied by stellar turf options represented by the Grilled Bone-In Duroc Pork Chop, a hearty centerpiece with a cranberry bean puree and sweet grilled peaches.
I was also pleasantly surprised to see veal represented on the coast, where it is usually met with a frown. Lana’s Cast Iron Skillet Veal Meatballs with veal, pork, tomato, basil, garlic and parmesan are as good as I’ve had anywhere. They are as light and delicate as meatballs can be, perfect for a summer menu. Get those with the halibut and you will have a surf and turf to remember.
Sweets at Lana are worthy of a devoted Lick the Plate column, but for now I’ll just say they are divine. I’m having recurring dreams of the best possible kind about the Key Lime Pie with graham cracker, lime curd and whipped cream.
The happy hour at Lana is worth mentioning as well. It runs Tuesday through Friday from 4 to 5:30 p.m., with an extended all-night happy hour on Thursdays and a late-night version on Saturdays. Discounted pizzas, appetizers, cocktails, wine and draft beer make it an easy Highway 101 stop before a show at the Belly Up.
Trust me on this one and include Lana in your mix of coastal dining destinations.
Find Lana at 437 S. Highway 101, Suite 601, in Solana Beach. Visit lanasb.com for current hours, menus and reservations.
