out and about: vaga

I can’t even tell you guys how excited we were to check out Vaga. Located inside and atop the alila marea, with views of the pacific ocean and the batiquitos lagoon, it’s simply stunning.

But looks and location aside… what i’ve heard most about is the food. And the rave reviews I’ve heard? Did not disappoint. The food was impeccable. Absolutely delish. As in can’t wait to go again fantastic.

the hatfield pear: hendrick’s gin, lo-fi gentian amaro, lime, prickly pear

harland brewing: hazy ipa

You know I love a good gin drink. And this was most definitely a good gin drink. Not overly sweet, perfect balance of gin with prickly pear and the tart lime.

Jamie was excited that they had his go-to hazy on tap. Always gonna order it when it’s on the menu.

vaga parker house rolls: garlic, chives, charred allium butter

This parker rolls were amazing. Chives throughout, the taste of garlic, and and the allium (garlic and onions) butter? The perfect enhancement.

I could eat dozens of these. Perfect way to start the meal.

wagyu beef carpaccio and caviar: ginger scallion oil, pickled green coriander, crispy shallots

If there was ever a dish that warranted being recreated, this is it. And man, I can’t wait to rework this one.

It was such a perfect bite.

Who knew how perfectly carpaccio and caviar would pair. Absolutely delish. The pickled green coriander provided the perfect crunch, along with the crispy shallots. Don’t even get me started on the ginger scallion oil. Or the dollops of mascarpone.

Everything worked together so well, my only complaint was I wanted more of it.

tuna tataki: pickled and raw radish, serrano ponzu, leek ash

Here’s the thing. I’m typically not one for seared fish. I’m a completely raw or completely cooked, but not both, kinda girl.

Which is why i was pleasantly surprised to find out how much I liked the tuna tataki at vaga. Like really, really liked it.

The sear was much more delicate than typical, and the entire bite was melt in your mouth. Fresh kumquat slices highlighted the freshness of the fish, and the different preparations of radish gave both a crunch and tart pop.

gin gimlet

Y’all know me, love a gimlet. And I love ordering off cocktail book, because it always shows just how much the bartenders know.

This was a perfect gimlet. Just the right balance of citrus, gin, and a touch of sweet.

grilled sage hill ranch carrots: toasted sunflower seeds, allium salsita, cucumber yogurt

I am not a fan of raw carrots, but I absolutely adore cooked carrots. These were slightly charred, still had a slight bite, but not undercooked… in other words, perfect.

campo grande iberico chop: red pepper muhammara, peach, smoked bone marrow, pain perdu

I mean who doesn’t want a red pepper walnut spread topped with perfectly cooked pork. Especially topped with peaches, fennel, and bone marrow.

Personally I found the pain perdu superfluous to the dish. The fresh flavors didn’t need anything else added, although I understand the drive to add some type of carb.

What really sent it over the top was the fresh, diced, cucumber relish on top. Seriously, this dish was everything.

alaskan halibut: nixta veloute, chili crunch, beluga lentils, scintilla farms, wild mushrooms

Talk about perfectly cooked fish. Delicate, and falling apart. Just want you want.

And that nixta veloute? Perfectly creamy, with the corn liquor… perfect taste. Could have drunk it.

And the wild mushrooms? Love that they were kept whole and together, instead of being sliced or broken down. You really got to enjoy the flavor.

Piled over a bed of lentils, and topped with chili crunch - the condiment of the moment. Perfection.

massolino moscato d’asti: piemonte, italy

Always love a classic dessert wine to pair with sweets. moscato d’asti is one we’ve tasted and loved before, so it was the obvious choice, especially since the desserts we were ordering were a little too light to pair with a port.

honey bee: burnt honey buttermilk panna cotta, tangerine, caramel salted honey smacks, tahini ice cream

Seriously such a great dessert. Not overly sweet - which is always my fav. Yet the flavors were excellent. We love a sesame ice cream, and this was no different.

And don’t get me started with the salted caramel honey smacks that lent the perfect amount of crunch to the dish. I pretty much devoured all of them.

strawberry fields: yuzu cheesecake mousse, dulce de leche, strawberry lemon balm sorbet

Okay, so this was fantastic.

The fact that they put a cheesecake in a ball, and stuffed it is amazing in and of itself.

Also?! The granola. Also may have polished that off, myself as well.

And the sorbet? such a good mix of flavors.

All in all. Such a good meal from start to finish. And I, for one, can’t wait to go back and see what else vaga holds.