"The longtime East County restaurant showcases the seasons with nightly specials like lobster in the spring and caponata with peak-season tomatoes in the summer. Other menu favorites include the braised short ribs marinated in cabernet sauvignon and pistachio-crusted salmon. Here, wine is almost a given with half-price bottles on Monday and Tuesday and no corkage fees on Wednesdays. The outdoor patio is decked out with a garden-like ceiling for al fresco dining." - Helen I. Hwang, Eater Staff
