"When not being sourced from the Temecula Creek Inn garden or nearby farms, executive sous chef Sterling King (a San Diego Culinary School graduate) forages ingredients locally for dishes across his rustic-American menus. Open for brunch, lunch, and dinner – the bar menu offers a cheese board with local honey, plus smaller versions of the poutine, and carnitas nachos, while standouts from dinner include the burrata with peach and sorrel pistou, a crab salad, and local halibut with chorizo broth. A good selection of local and regional California wines are available on tap or ‘by the stem,’ and there’s a great signature cocktail list too – try the gin-based blackberry bramble." - Keri Bridgwater
CORK | FIRE KITCHEN /Courtesy Photo
