Cellar Hand

"This easy wine bar has a partially covered patio area from which to enjoy its seafood conservas (try the smoked fish dip or yellowtail in a verdant arugula sauce with “Ritz crackers”), raw bar dishes, and dips like homemade labneh with crispy mushrooms and whipped tahini crowned with black garlic and candied pistachio pesto. The smart curated wine list is supplemented by a few well-made cocktails and non-alcoholic beverages." - Helen I. Hwang, Candice Woo

"At first glance the food at Cellar Hand is all-over-the-map, but it’s actually extremely local. There’s a double-digit number of farms and producers—including a ranch in Ramona where they source almost all their meat—on the menu. And even if you’re not in the habit of binge-watching homesteading videos on YouTube, it’s hard not to be impressed by the in-house baker and fermentation specialists at work. Their hard work goes toward chicken liver mousse topped with orange wine jello shots—served with sesame bread—and the delicate round of house-fermented, wood-fired pita paired with dips that include toum made with garlic grown at Sage Mountain Farm. The restaurant’s enclosed patio is a hub for happy hour, including half-off glasses from its own Pali Wine Co." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candic

"Cellar Hand celebrates California’s bounty with a beverage lineup that highlights hyper-local ingredients, including a thoughtful selection of non-alcoholic options. Just a short distance from the Hillcrest Farmers Market, the bar pulls in the freshest produce — bright citrus, fragrant herbs, and unique local flavors — bringing a sense of place to every drink. The Kavloma, a kava-infused, zero-proof cocktail made with Kava Haven from Monday Bottle Shop, blends lime, simple syrup, agave, Maldon salt, and sparkling qatari for a refreshing sip with a mellow edge. For something crisp and lightly sweet, the Sparkling Lychee Tea, created in collaboration with Coffee & Tea Collective, is poured fresh on tap — just one more way Cellar Hand keeps things local and intentional." - Kelly Bone

"At first glance the food at Cellar Hand is all-over-the-map, but it’s actually extremely local. There’s a double-digit number of farms and producers—including a ranch in Ramona where they source almost all their meat—on the menu. And even if you’re not in the habit of binge-watching homesteading videos on YouTube, it’s hard not to be impressed by the in-house baker and fermentation specialists at work. Their hard work goes toward chicken liver mousse topped with orange wine jello shots—served with sesame bread—and the delicate round of house-fermented, wood-fired pita paired with dips that include toum made with garlic grown at Sage Mountain Farm. The restaurant’s enclosed patio is a hub for happy hour, including half-off glasses from its own Pali Wine Co." - Candice Woo

"Central Coast’s Pali Wine Co. has expanded its presence in San Diego with the family-owned winery’s first full-service restaurant in Hillcrest joining its tasting kitchen in Little Italy. Paired with Pali’s broad portfolio of wines, the menu is driven by chef Ashley McBrady who factors produce from the nearby Hillcrest farmers market, seafood sourced directly from local fishermen, and pasture-raised pork from Ramona into appealing dishes that include seafood crudos and conservas, dips served with house-fermented, wood-fired pita, and brown butter-dressed pork chops garnished with cherries, rosemary, and smoked almonds." - Helen I. Hwang, Candice Woo, Eater Staff