The popular UTC restaurant, The Winery Restaurant & Wine Bar, announced this month it will now serve weekend brunch.
Executive Chef Yvon Goetz, who leads the restaurant, will create a brunch menu that will change weekly, the restaurant announced.
Guests can expect dishes, such as Zinfandel braised beef shortrib hash and fried eggs with duck fat-roasted fingerling potatoes and roasted cauliflower and almond croissant crème brulee French Toast with fresh berries.
The menu will feature Chef Goetz’s Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi flown in daily from Hawaii, and will also tie in to the expansive wine list with numerous wine-infused ingredients.
“We’re starting to create quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, designing a cutting-edge dining experience,” commented JC Clow, founding partner of The Winery Restaurant & Wine Bar. “Now, we’re take things one step further by introducing a relaxing brunch with exquisite service, an incredible wine program, and a warm and passionate menu orchestrated by our award-winning Chef Yvon Goetz.
The Winery Restaurant La Jolla is at 4301 La Jolla Village Drive. Brunch will be served from 11:30 a.m. to 4 p.m. Saturday and Sunday. The restaurant is also opened Monday through Friday for lunch, from 11 a.m. to 3 p.m. and open daily for dinner service.
For more information, go to www.thewinerylajolla.com.
