Allure is a family-owned and operated restaurant that strives to be a restaurant that San Diego can be proud of. Featuring the seasonal, unique food from Executive Chef Melissa Nakouzi and the innovative cocktails from her husband Carl, the General Manager, both are San Diego natives that have a passion for quality food and service. The couple opened Allure Restaurant to the public in March of 2014.

Making nearly everything from scratch, they pride themselves on their flavors. Serving seasonal New American cuisine, there’s a taste on the menu for just about everyone. Perfect for parties, meetings, or special occasions with a private upstairs mezzanine, Allure is a refined and elegant space that is also ideal for a romantic evening.

Allure served as the host site of Carl and Melissa’s wedding and now with the two welcoming their baby boy, Phoenix, this past January, they are very excited to see their restaurant grow along with their family.

So treat yourself, and come discover the hidden gem that is Allure Restaurant!

Good Eats San Diego Recommends…

Drinks

Death Valley

Scorpion Mezcal, artichoke, grapefruit, agave

San Diego Pale Ale .394

AleSmith – Pale Ale

Appetizers

Burrata and Strawberry Jam*

pomegranate, arugula, balsamic, maple pecan

Bone Marrow

​Mirepoix jam, watercress, fried brussel leaves, grilled bread, roasted garlic aioli

Paired with:Montana Crianza 2012

Montana – La Rioja – Spain – Rioja

Spice and leather complement the deep blackberry fruit and ferrous minerality of Rioja’s red soils. Mouth-filling yet fresh, with the structure for improving in the bottle for a number of years.

Mains

Pan Seared Scallops​

sweet lemon, tomato jam, prosciutto dust, arugula, pine nut, basil syrup

Paired with: Acrobat 2012

Pinot Noir, King Estate

Displays red fruit and cocoa notes and is balanced with a fresh acidity and good length on the finish

Prime Filet​

Onion bacon jam, carrot chips, spinach, blue cheese, red wine reduction

Pork Belly

Compressed apples, maple glaze, candied chilies, cilantro pickled shallot

Short Rib​

Fingerlings, fried brussels sprouts, horseradish cream, short rib jus

All three paired with: Freakshow  2013

Cabernet Sauvignon, Michael David Winery

Dense, rich, full-bodied, meaty, almost Mediterranean style of wine…possesses

loads of black and red currants, notes of roasted Provençal herbs, licorice and

loamy soil undertones in a dense, full-bodied, supple and silky style.

Sides

Red Quinoa​

​Maple pecan, cinnamon roasted apples, goat cheese, cranberries, maché, fried sage

Truffle Fries

Truffle oil, parmesan, garlic

Desserts

Cheesecake Parfait​

Peach compote, vanilla cream cheese, oat crust, raspberry, petite basil

Chocolate Mousse Bar​

Hazelnut crunch brownie, butterscotch gel, candied hazelnuts

PHOTOGRAPHY: MIKE PUCKETT