Bernard'O Restaurant

12457 Rancho Bernardo Road, San Diego CA 92128

Unassuming elegance is paired with striking attention to detail at Bernard’O Restaurant, in Rancho Bernardo. The main dining room provides a cosmopolitan space lit with the glow of an Italian-tile fireplace. The patio that affords views of glistening stars most nights also has a fireplace to keep diners comfortable. The menu is a toast to fine French fare, and Chef Alain Delahaye plates dishes that are both complex in flavor and refreshingly direct in vision. The Californian Bouillabaisse is an ode to the ocean with seabass, scallops, shrimp, mussels, clams, and potatoes, in a Rouille lobster sauce. Stop by for lunch Tuesday through Friday or enjoy an elegant night out for dinner Monday through Saturday. Bernard'O Restaurant is sure to leave you satisfied.

Bernard'O: Amid the French Countryside

Amid the green fields and valleys of the upscale community of Rancho Bernardo stands a culinary jewel that endeavors to satisfy your epicurean desires. In a community that prides itself on its graciousness and devotion to remaining genuine rests Bernard’O. Since 1992, hosts Bernard Mougel and his wife Diana have been delighting customers from all over San Diego with their California French cuisine. Award-winning French Chef Patrick Ponsaty infuses each dish that leaves his kitchen with his unique personality and high level of sophistication. Open for lunch and dinner, and boasting an impressive private wine cellar room and an enticing patio, Bernard’O hopes to satisfy every customer.

At 5:30 p.m. on a Thursday night, I enter Bernard’O and am greeted personally by owner Bernard Mougel. He quickly leads me into the main dining room: a charming room so luminous and airy I wondered for a moment if Bernard has led me right into the French countryside. As I situate myself into a beautifully intimate booth in the corner of the restaurant, I gaze through Bernard’O’s extensive windows and notice the alluring and charismatic patio seating. The bar area has a significant happy hour crowd and the dining room is home to several guests, all smiling as they are undoubtedly enjoying selections from Bernard’O’s “Sunset Menu.”

The atmosphere in Bernard’O is so engaging I lose myself in the large mural painted on the opposite wall. I contemplate what it is about this restaurant that gives the impression of a generous and comforting old friend, and easily conclude that the colors and the light certainly have something to do with it. The bright blue and deep brown upholstery of the dining chairs, along with fresh flowers placed in tall vases, further accentuate the carefree attitude that is rapidly taking over my psyche. I am only disrupted out of my reverie by the arrival of my dining partner.

My guest and I glance over Bernard’O’s extensive award-winning wine list, and are instantly impressed by the selection. Although dominated by California and French wines, Bernard’O’s’ does offer selections from Australia, Italy, Chile, New Zealand, and Spain. Bernard’O’s well-rounded wine selection aims to please anyone from the amateur wine drinker to the persnickety wine connoisseur. Bernard’O’s dinner menu also offers a broad assortment of dishes: from a vegetarian choice of Organic Local Baby Vegetables braised in vegetable broth to a delectable California Bouillabaisse featuring sea bass, scallops, shrimp, mussels and clams. For those looking for a more carnivorous feast, Bernard’O offers such choices as Duck Leg Confit, Short Ribs, or a Center Cut Filet Mignon.

We decide on a light La Playa Sauvignon Blanc to pair with our first dish, a colorful King Salmon Gravlax. The salmon is served with white asparagus, sweet pimiento, hot red pepper, a hint of chervil, and is mixed with citrus vinaigrette. This colorful dish is as enjoyable to look at as it is to taste. The color of the salmon and the red peppers are made even more dramatic against the light delicate color of the asparagus. The aroma of salty seaweed is immediately present as I lean forward to welcome the full fragrance. As I inspect the many components of my dish, I let my fork move immediately to the salmon. It is fresh, lean and incredibly moist. The combination of salmon, vinaigrette and hot pepper is quite pleasing to my taste buds; the sweet, spicy, and salty elements all work in conjunction to keep my fork moving.

Our second course is presented to us in what resembles a shot glass. We are informed that it is the Crème Fraiche Ahi Tuna Tartare and it is paired with a sweet Gainey Riesling. The rim of our seeming shot glass is topped with tuile, (a very lightweight, dry, crisp cookie), and the tuile is topped with sautéed scallops. We quickly break the tuile to reveal crème fraiche atop a bed of fresh herbs. As the tuile crumbles and the scallops fall into the dish, it is the fresh herbs that immediately command my attention. The sweet of the tuile proves to be a delicious contrast to the fresh, bold taste of the fresh herbs.

The third course is a Sautéed Halibut served with salmon, scallop, and sausage. The sausage is balanced atop a large cube of golden crunchy halibut; organic and locally grown vegetables swim in a flavorful broth that offsets the fish flavor. Braised beets, carrots, onion, and celery give the dish a colorful and playful presentation. The whole dish is sprinkled with pungent black truffles. Each fresh vegetable adds its own unique flavor to this dish.

Our Mint and Basil Crusted New Zealand Rack of Lamb sits amid a sea of deep green pesto, white bean ragout, and vivid tomatoes. The pesto is an excellent companion to the tender and juicy rack of lamb, the light mint rub only adds to the fresh and sophisticated taste of this creative dish. The pesto is light with just a hint of nuttiness and the lamb is beautifully browned. Again, as with so many of Chef Ponsaty’s dishes, the taste of fresh produce reveals how important buying locally grown produce can be, not only to the community but to the flavor of each dish.

The star of the show is Bernard’O’s award-winning Pork Loin. The cut is stuffed with doughy sweetbread; it is served with braised bacon Potato Napoleon, sautéed mushrooms, and a smooth orange butternut squash. This dish has rightfully earned Chef Ponsaty much acclaim. The pork belly is slow roasted for several hours, which provides for a sinfully tender belly chunk. The butternut squash not only provides a splash of vibrant color, but it contributes the sweetness and the starch that justly accompanies most pork. The mushrooms add an earthy flavor and the potato supplies the trace of salt. Each element works in conjunction with the other. Chef Ponsaty’s innovation allows him to coordinate his dishes to harmonize with local seasonal ingredients – in this particular dish these delicious fresh seasonal touches are forced into a close second to the tenderly glazed pork.

As we discuss our meals, our server brings a cheese plate that is highlighted by a European Bleu Cheese, so creamy and mouthwatering that I cannot look away. The cheese is topped with caramelized onions and a sweet walnut caramel that towers and spins high above the plate. Aside this leaning tower is a garnish of aspic with cubes of pear floating weightlessly amid the gelatin. The unlikely companions of caramelized onion and walnut caramel are especially unconventional when served alongside Chef Ponsaty’s take on the traditional bleu cheese and pear combination. The creamy bleu cheese melts in your mouth as the caramelized onions slide down your throat. The sweet aspic and the walnut caramel easily contrast this rich deep flavor.

Our desserts are served next and we are delighted to find a Strawberry and Pomegranate Consommé. This sweet consommé is served underneath a rich chocolate disc topped with a lemon and marshmallow gelato. Homemade marshmallows, a treat rarely seen in fine dining restaurants, are also served alongside this beautiful dessert. We are also treated to a Warm Chocolate Coulant: This chocolate –erupting tarte is topped with vanilla bean gelato, and is presented with a beautifully spun sugar bird cage. Another of Chef Ponsaty’s novel experiments is positioned next to the coulant. An Imperial Stout has been whimsically added to the dish giving it a deep rich flavor. Situated alongside the coulant, the stout jelly adds a distinctive flavor that is far from overpowering. This special addition is just one more example of how Chef Ponsaty can utilize anything and everything to create a unique dish.

As we leave Bernard’O, we look back and notice that the ambiance has changed dramatically. The fire place is now roaring and the lights are turned low. The colors have somehow transformed from light and airy to deep and romantic. This change came so subtly and so naturally that we never noticed as we were pampered by the unbelievably attentive staff of Bernard’O. If there is anything to be learned from our experience at Bernard’O, it is that nothing is set in stone. From the ambiance to the food, Bernard’O is continuously adjusting to anticipate the needs and desires of all customers. Chef Ponsaty is constantly incorporating new ingredients and fresh ideas to ensure that each dining experience is unique. Bernard’s continuing presence in the dining area ensures that a sense of quiet elegance is always preserved. Every effort is made to ensure guests at Bernard’O certainly feel as though each meal is designed exclusively for them.

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Reservations

Restaurant Info

Address: 12457 Rancho Bernardo Road, San Diego CA 92128
Cross Street: Pomerado Road
Location: | Rancho Bernardo
Location: | Rancho Bernardo
Cuisine: California | French |
Cost: | Inexpensive
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Casual Elegant
Meals Served: Lunch | Dinner |
Parking: Street | Public Lot |
Payment Options: VISA | Amex | MasterCard | Discover |
Corkage Fee: 25.00 | Per 750ml bottle
Staff: Bernard Mougel | Owner
Diana Mougel | Host
Alain Delahaye | Chef de Cuisine
Website: http://www.bernardorestaurant.com
Phone: (858) 487-7171
Features: Full Bar, Catering Services, Outdoor Seating, Private Room, Prix Fixe Menu, Takeout Available, Working Fireplace, Wheelchair Access, Happy Hours, Personal Wines Allowed, Lounge / Bar,
Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, Special Occasion,

Photos

Bernard'O Restaurant - An interior detail

Bernard'O Restaurant - Smaller Dining Area

Bernard'O Restaurant - Bernard'O Restaurant

Business Hours

Reservations Available

Monday: Main Dining Room | Closed
Tuesday: Main Dining Room | Lunch 11:30 a.m. - 2 p.m. |; Main Dining Room | Dinner 4:30 p.m. - 8:30 p.m. |; Main Dining Room | Happy Hours 4:30 p.m. - 7 p.m. |
Wednesday: Main Dining Room | Lunch 11:30 a.m. - 2 p.m. |; Main Dining Room | Dinner 4:30 p.m. - 8:30 p.m. |; Main Dining Room | Happy Hours 4:30 p.m. - 7 p.m. |
Thursday: Main Dining Room | Lunch 11:30 a.m. - 2 p.m. |; Main Dining Room | Dinner 4:30 p.m. - 8:30 p.m. |; Main Dining Room | Happy Hours 4:30 p.m. - 7 p.m. |
Friday: Main Dining Room | Lunch 11:30 a.m. - 2 p.m. |; Main Dining Room | Dinner 4:30 p.m. - 8:30 p.m. |; Main Dining Room | Happy Hours 4:30 p.m. - 7 p.m. |
Saturday: Main Dining Room | Dinner 4:30 p.m. - 8:30 p.m. |; Main Dining Room | Happy Hours 4:30 p.m. - 7 p.m. |
Sunday: Main Dining Room | Closed

F.A.Q.s

Frequently Asked Questions

Do you have a fireplace?

Yes

Do you have any small, private rooms?

Yes, the Wine Cellar Room is very intimate and cozy

Does this restaurant have wheelchair access?

Yes, Bernard'O Restaurant does have wheelchair access.

What type of cuisine do you serve?

Bernard'O serves California French cuisine.

Do have outdoor seating?

Yes, Bernard'O has the patio room.

What is the dress code?

The dress code is Business Casual to Casual Elegant. For a details please follow this link: http://www.sandiegorestaurants.com/article.cfm/article/15/Dressing-to-Dine--Dress-codes-defined

Menus

Select Menu

Lunch Menu

Lunch Express

Lunch Express 16.50: Choice of Mixed Green Salad or Soup du Jour AND Choice of Tomato Fettuccine, Burger, Quice, or Chicken Sandwich.

Soups, Salads, & Starters

Soup Du Jour 7.00
French Onion 8.00
Organic Mixed Greens 7.00: Red onions, aged balsamic vinaigrette
Caesar Salad 8.00: With Chicken: $12.00 With Grilled Shrimp: $14.00 Croutons, anchovy, parmesan cheese
Bibb Lettuce Salad 9.00: Pear, bleu cheese, walnut vinaigrette
Escargot 11.00: Garlic, parsley, pernod butter
Duck Confit & Vegetable Spring Roll 10.00: Tangerine sauce, red micro shiso
Seared Scallops 12.50: Sunchoke mousseline, braised kale, syrah butter sauce

Sandwiches & Burgers

Banh Mi Sandwich 12.00: Roasted pork tenderloin, pickled vegetables, jalapeno aioli, cilantro
Dungeness Crab Cake Sandwich 12.00: On brioche, with caper remoulade, and Swiss cheese
Chicken Sandwich 12.00: Ciabatta bun, basil aioli, tomato, Swiss cheese, bibb lettuce, bacon
Bernard'O Burger 11.00: 1/2 pound Angus patty, garlic aioli, emmenthal cheese, bacon, tomato
Mushroom Burger 12.00: 1/2 pound patty, garlic aioli, bleu cheese, seasonal mushrooms, caramelized onions

Entrees

Crepe Du Jour 13.00: Wild mushrooms, mixed greens
Quiche Du Jour 13.00: Pommes frites, mixed greens
Shrimp Salad 14.00: Organic mixed greens, cranberries, tangerine, raspberry vinaigrette
Chicken Salad 13.00: Prosciutto wrapped chicken breast, organic greens, haricot vert, cherry tomatoes, balsamic vinaigrette
Tomato Fettuccini 11.00: With Chicken: $14.00 With Prawns: $16.00 Garlic, basil chiffonade
Beef Bourguignon 16.00: Fettucini, cippolini onions, wild mushrooms, parmesan cheese
Seafood Fettuccini 16.00: Shrimp, mussels, clams, chorizo, basil, piquillo pepper coulis
Black Mussels Mariniere 14.00: Chardonnay, parsley butter, pommes frites
Scottish Salmon 17.00: Butternut squash mousseline, broccoli ravioli, lemongrass ginger emulsion
Black Angus Flat Iron 19.00: Pommes frites, mixed greens, bordelaise

Dinner Menu

Appetizers

Filet Mignon Tartar 12.00: Sauce gribiche, quail egg, toasted baguette
Local Black Mussels 13.00: Mariniere with chardonnay, parsley butter
Escargot 11.00: Parsley, garlic, pernod butter
House Made Charcuterie 15.00: Coppa, prosciutto, salami, pate de campagne with brandy, dijon mustard, cornichons, toasted bread
Mushroom Ravioli 12.00: Sauteed wild mushrooms, port wine and white truffle oil sauce, parmesan reggiano
Dungeness Crab Cake 12.00: Remoulade and micro green salad
Beet Cured Atlantic Salmon Gravlax 13.00: Arugula salad, orange zest and dill cream, dijon mustard

Soup and Salads

Soup of the Day 7.00
French Onion Soup Gratinee 8.00: Emmenthal cheese
Wild Arugula Salad 8.00: Minneola tangerines, curried almonds, fennel, ricotta salata, banyuls vinaigrette
Traditional Caesar Salad 9.00: Garlic French baguette croutons, aged parmesan cheese
Bibb Lettuce Salad 9.00: Walnut vinaigrette, pears, blue cheese
Belgian Endive Salad 10.00: Poached hen's egg, truffle vinaigrette, smoked bacon

Pasta

Fettuccini Pasta 19.00: Green asparagus, king trumpet mushroom cream sauce, parmesan reggiano
Beef Bourguignon 22.00: Braised beef, fettuccini, mushrooms, cipollini onions, parmesan cheese
Seafood Fettuccini 23.00: Shrimp, clams, mussels, chorizo, basil, piquillo pepper coulis

Fish and Crustaceans

California Bouillabaiss 25.00: Seabass, scallop, shrimp, mussels, clams, potato, rouille, fish broth
Alaskan Seabass 27.00: Cannellini beans, artichoke, braised kale, sun-dried tomato, nicoise olives, herb sauce
Scottish Salmon 24.00: Pearl barely risotto, bacon, green asparagus, ruby red grapefruit beurre blanc
Seared Day Boat Scallops 26.00: Butternut squash mousseline, dry vermouth sauce

Meat and Poultry

Roasted Chicken Breast 23.00: Marble potato galette, carrot puree, cipollini onions, calvados bacon jus
Duck Breast 24.00: Swiss chard canneloni, orange compote, baby turnips, port wine and fig sauce
Braised Short Ribs 23.00: Mashed potatoes, winter vegetables
New Zealand Lamb Rack 27.00: Potato-fennel gratin, stuffed tomato, baby zucchini, demi-glace, basil pesto
Center Cut Filet Mignon 29.00: Fingerling potato, wild mushrooms, brussels sprouts, bordelaise sauce

Surf & Turf

Includes:

Grilled Lobster Tail 0.00: In lobster sauce
Petite Filet Mignon 0.00: 6 oz. with bordelaise sauce
Basmati Rice & Garden Vegetables 0.00

Dessert

Desserts Aux Fruits

Crème Brulée 8.00: Seasonal coulis
Strawberry Consommé 8.00: Fresh berries, raspberry sorbet, mascarpone cream
White Chocolate Parfait 8.00: Pineapple compote, pineapple carpaccio, coconut ice cream, almond tuile
Crispy Banana 8.00: Chocolate and caramel sauce, vanilla ice cream
Vanilla and Lime Cheesecake 8.00: Fresh berries, berry coulis

Desserts Au Chocolat

Warm Chocolate Coulant 8.00: Passion fruit sauce, chocolate ice cream
Profiterrolles 8.00: Chocolate sauce and vanilla ice cream

Ice Cream & Sorbet

Daily Selections 7.00

Selection of Cheeses

Petit Basque, Bleu d’Auvergne, Prince La Fontaine Chevre, Tomme De Savoie, Ile De France Brie 14.00

Bar Menu

Appetizers

Pommes Frites 6.00: Happy Hour: $4.00 Truffle oil, chives, parmesan
Seared Scallops 12.00: English pea mousseline, white corn, vanilla and corn emulsion
Black Mussels 13.00: Happy Hour: $8 Mariniere with Chardonnay, parsley butter
Escargot 11.00: Garlic, parsley, pernod butter
Smoked Salmon 13.00: Happy Hour: $10.00 Herb cremem fraiche, potato and apple salad, frisee salad, quail egg, salmon roe, lemon cream
Sauteed Shrimp 12.00: Happy Hour: $8.00 Mango salad, lime and curry glaze, sesame chips
Charcuterie 15.00: Coppa, proscuitto, nastrami salami, pate de campagne, chorizo, dijon mustard, cornichons
Cheese Plate with Condiments and Walnut Bread 12.00: Bucheron, Fourme d'Ambert, Ewephoria Add: Petite Baspue, Tomme de Savoie: $15.00
Tempura Green Beans 8.00: Happy Hour: $5.00 Dusted with porcini powder, scallion aioli
Mushroom Ravioli 11.00: Happy Hour: $9.00 Sauteed wild mushrooms, port wine and white truffle oil sauce, parmesan reggiano
Crispy Lobster Roll 13.00: Shitake mushrooms, sauteed spinach, piquillo pepper sauce
Filet Mignon Tartar 12.00: Sauce gribiche, quail egg, toasted baguette
Dungeness Crab Cake 12.00: Remoulade, micro greens
Duck Confit and Vegetable Spring Roll 9.00: Tangerine sauce and micro red shiso
Lamb Chop Lollipops (3) 13.00: Pine nut and golden raisin chutney, rosemary yogurt sauce
Lamb Sliders (2) 8.00: Ratatouille, mint aioli, panisse

Salads and Soups

Bibb Lettuce Salad 9.00: Happy Hour: $6.00 Pear, blue cheese, walnuts, hazelnut vinaigrette
Traditional Caesar Salad 9.00: Happy Hour: $6.00 Toasted croutons, parmesan cheese
Red and Yellow Beet Salad 10.00: Happy Hour: $7.00 Dry aged goat cheese, walnuts, arugula, balsamic vinaigrette
Belgian Endive Salad 10.00: Happy Hour: $7.00 Poached hen's egg, smoked bacon, truffle vinaigrette
Brie Cheese and Raspberry Preserve En Broute 9.00: Happy Hour: $7.00 Mixed greens, walnuts, raspberry vinaigrette
Marinated Olives 4.00: Castalvertrano, nicoise and picoline olives, marinated with orange segments, rosemary, thyme, garlic, and olive oil
Soup of the Day 7.00: Happy Hour: $5.00
French Onion Soup 8.00: Happy Hour: $6.00

The Under Twenty Club

Bernard'O Burger 10.00: Emmenthal cheese, bacon, garlic aioli, pommes frites, organic salad
Grilled Flat Iron Steak 19.00: Truffle pommes frites, garden vegetables, green peppercorn sauce
Braised Short Rib 19.00: Mashed potato, garden vegetables
Beef Bourguignon 19.00: Braised beef, fettuccine pasta, mushrooms, cippollini onion, parmesan cheese
Pork Wing (3) 13.00: $9.75 for Two. Burgundy mustard glaze, jalapeno aioli, pommes frites

User Reviews

Love This Restaurant

The food here is excellent as is the service. It's a little pricey so we only go here occasionally, but wish we could afford to go here more often. It just so happens we have another reservation this evening. I have never found anything I didn't like.

A true hidden gem!

Mellow ambiance combined with stellar food and very reasonable prices makes for an outstanding dining experience. The duck was fantastic, and the scallops were great too. We will definitely be returning again!

Outstanding evening at Bernard'Os

My husband and I chose this restaurant due to it's fine reputation and also because we had not been there for a long time. The occasion was a celebration of my birthday and we could not have chosen a finer place in which to honor my special day. From the moment we stepped into the restaurant, our needs were met with grace and polish. We were served by a most enjoyable young server, a native of France who made us feel at ease and met our every need. The food was wonderful and we will definitely be returning for another fine meal. The owner graciously bid us a good evening and that was a nice touch. A very lovely evening at a superb restaurant.

The Best

What a great evening. Great ambiance. Fantastic wait service. Superb selections- exceptionally well prepared. It's not often we get doted on at a restaurant bt we were at Bernard'O. My wife loved the personal attention from Bernard the owner. Just made a wonderful evening.

Wonderful

Wonderful dining experience. Food was fresh and flavorful. Service was impeccable. We're looking forward to going back.

Bernardo's Restaurant

awesome!

New favorite restaurant for the area

The staff was great as was the food/wine recommendations. The menu covers something for many tastes. Our meal was enticing and delicious from appetizer to dessert and everything in between.

EXCELLENT!

OUR DINNER PARTY AT BERNARD'S - WAS EXCELLENT THE DINNER WAS SUPER AND THE SERVICE WAS EFFICIENT AND PROFESSIONLY. EVERYONE ENJOYED THE EXPERIENCE

Wonderful food

The soup and sea food are delicious.

Pleasant Experience

The server and the food was quite good and the menue interesting. We would return with friends for a special occasion.

Mixed experience, won't return

This was a birthday celebration dinner for 2, however even though it was mentioned when we made the reservation they forgot, and even after a reminder when we sat down they still forgot. The salad (Caesar), wine and one main dish (Duck) were very good, the other - Filet Mignon - had to be returned (over-cooked), the desert - Crème Brulée - had a bad taste, was returned and was bad the second time, did not eat it, the other desert - Profiterrolle - was very good. In other words, one of us had a very good experience, the other would not come back.