This popular Torrey restaurant keeps getting better, and indeed is one of the state's best. Saltillo-tile floors and matte-plaster walls lined with Southwestern art set the stage for innovative Southwestern cuisine that includes fire-roasted pork tenderloin, artichoke and sun-dried tomato tamales, and local trout crusted with pumpkin seeds and served with a cilantro-lime sauce. The rattlesnake cakes, made with free-range desert rattler and served with ancho-rosemary aioli, are delicious.
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