Bernard'O Restaurant
12457 Rancho Bernardo Road, San Diego CA 92128Unassuming 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
Review by TableAgent
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
Business Info
- Address: 12457 Rancho Bernardo Road, San Diego CA 92128
- Cross Street: Pomerado Road
- Location: North County Inland | 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
- 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
Business Hours
Reservations Available
- Monday
- Closed - Main Dining Room
- Tuesday
- Lunch - Main Dining Room 11:30 a.m. - 2 p.m.
- Dinner - Main Dining Room 4:30 p.m. - 8:30 p.m.
- Happy Hours - Main Dining Room 4:30 p.m. - 7 p.m.
- Wednesday
- Lunch - Main Dining Room 11:30 a.m. - 2 p.m.
- Dinner - Main Dining Room 4:30 p.m. - 8:30 p.m.
- Happy Hours - Main Dining Room 4:30 p.m. - 7 p.m.
- Thursday
- Lunch - Main Dining Room 11:30 a.m. - 2 p.m.
- Dinner - Main Dining Room 4:30 p.m. - 8:30 p.m.
- Happy Hours - Main Dining Room 4:30 p.m. - 7 p.m.
- Friday
- Lunch - Main Dining Room 11:30 a.m. - 2 p.m.
- Dinner - Main Dining Room 4:30 p.m. - 8:30 p.m.
- Happy Hours - Main Dining Room 4:30 p.m. - 7 p.m.
- Saturday
- Dinner - Main Dining Room 4:30 p.m. - 8:30 p.m.
- Happy Hours - Main Dining Room 4:30 p.m. - 7 p.m.
- Sunday
- Closed - Main Dining Room
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
Lunch Menu
18% Gratuity added to all parties of 6 or larger. This is a sample menu only. Prices and availability may be subject to change.
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
18% Gratuity added to all parties of 6 or larger. This is a sample menu only. Prices and availability may be subject to change.
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
$22.50
Only available on Wednesday nights.
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
This is a sample menu only. Prices and availability may be subject to change.
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
Happy Hour available from 4:30pm-7:00pm. This is a sample menu only. Prices and availability may be subject to change.
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