A celebratory New Year's multi-course experience featuring pan-fried sweetbreads, savory chicken skin, silky cauliflower puree, apricot, and rich black truffle or hamachi crudo with bay oil, finger lime, trout roe, and salsa rosa. Followed by saffron risotto with spiny lobster and gold leaf, choice of tender beef filet with smoked potato puree or New Zealand king salmon, and finished with zeppole and Valrhona chocolate ganache.
Pristine half dozen freshly shucked oysters served on a bed of crushed ice, accompanied by fresh lemon wedges and traditional tangy mignonette sauce.
Warm, fluffy square of freshly baked garlic focaccia glistening with olive oil, cultured herb butter, and flaky sea salt.
Crisp, golden-brown tempura-fried squash blossoms generously stuffed with creamy goat cheese, finished with herbaceous pistou and sweet orange blossom honey.
Creamy sphere of fresh burrata cheese accompanied by translucent saffron-poached quince slices, vibrant orange squash romesco, crunchy cashews, and toasted crostini.
Roasted delicata squash and nutty farro tossed with bitter radicchio, bright carrots, citrus segments, whipped goat cheese, and zesty salsa verde.
Vibrant chopped salad featuring escarole, radicchio, green beans, tomatoes, cucumbers, shaved provolone, pepperoncini, ceci beans, almonds, dill, and rosemary breadcrumbs in an oregano vinaigrette.
Charred and tender grilled octopus tentacles artfully arranged over a crisp kohlrabi and sundried tomato relish, drizzled with a glossy colatura vinaigrette.
Charred, blistered brussels sprouts tossed in Ivan's signature spicy hot sauce for a bold and fiery kick.
Thinly sliced raw ribeye carpaccio fanned out, topped with fresh arugula, delicate shaved parmesan, crispy fried capers, and rich chanterelle aioli.
Massive, rustic Italian meatball resting atop a creamy bed of mascarpone polenta, smothered in a chunky spicy tomato sauce and garnished with fresh basil.
Classic wood-fired margherita pizza with a blistered crust, melted fresh mozzarella, bright red tomato sauce, and fresh basil leaves.
Gourmet pepperoni pizza featuring curled crispy pepperoni cups, dollops of ricotta, mozzarella, roasted tomato, Calabrian chili, and a drizzle of hot honey.
Earthy gourmet white pizza loaded with sautéed wild mushrooms, sweet caramelized onions, melted mozzarella, tangy goat cheese, and a luxurious truffle oil drizzle.
Savory artisan pizza topped with spicy soppressata, crumbled fennel sausage, mozzarella, tangy pepperoncini, red onion, and sweet roasted garlic.
Upscale white pizza topped with sweet lump crab meat, fresh mozzarella, bright meyer lemon cream, a kick of Calabrian chili, and a crown of fresh arugula.
Delicate handmade ravioli stuffed with butternut squash, swimming in a rich brown butter sauce with crispy sage leaves, toasted walnuts, parmesan, and pink lady apple.
Plump shrimp tossed with long strands of linguine in a robust puttanesca sauce featuring savory capers, spicy Calabrian chilis, and rich tomatoes.
Comforting bowl of bucatini pasta coated in a vibrant tomato and chili amatriciana sauce, studded with crispy cured guanciale and grated pecorino cheese.
Tubular rigatoni pasta embracing a thick, slow-simmered rich meat bolognese sauce made with veal and pork, crowned with a dollop of fresh ricotta cheese.
Ribbon-like mafaldine pasta tossed with tender braised red wine short rib shreds, earthy mushrooms, sweet carrots, baby kale, and a flurry of parmesan.
Towering gourmet burger with New School American cheese, red onion, crisp iceberg lettuce, balsamic tomato jam, and Cucina secret sauce, served with rosemary fries.
Succulent roasted half chicken with a spicy fra diavolo glaze, resting over creamy mascarpone polenta and charred broccolini, garnished with preserved garlic and lemon.
Whole roasted Mediterranean branzino with crispy skin, served on a bed of tender gigante beans, cherry tomatoes, shaved fennel, and green olive relish.
Fall-apart tender lamb osso bucco sitting atop a velvety mound of mashed potatoes and braised greens, topped with a bright herbaceous mint gremolata.
Crispy golden fries tossed with fresh rosemary, parmesan cheese, and aromatic truffle oil.
Rich polenta blended with creamy mascarpone cheese and finished with extra virgin olive oil.
Bright slice of limoncello mousse tart with a buttery graham crust, tangy lemon curd filling, torched meringue, and honey roasted pistachios.
Luxurious glass jar filled with rich chocolate budino, layered with salted caramel, vanilla whip, chocolate crumble, and cocoa nib tuile.
Decadent square of classic tiramisu featuring espresso-soaked ladyfingers, Marsala caramel layer, whipped mascarpone, cocoa, and crushed hazelnuts.
Two scoops of seasonal artisan gelato and fruit sorbet.
Warm slice of garlic focaccia served during happy hour with cultured herb butter and sea salt.
Blistered brussels sprouts tossed in savory seasonings for a happy hour portion.
Crispy golden french fries seasoned simply with salt and freshly cracked black pepper.
Smaller happy hour portion of the classic escarole and radicchio Italian chopped salad.
Goat cheese stuffed squash blossom, fried until crispy for happy hour.
Single savory giant meatball served over mascarpone polenta and spicy tomato sauce.
Happy hour portion of the Cucina burger with American cheese, red onion, iceberg lettuce, balsamic tomato jam, and Cucina secret sauce.
Choice of Margherita or pepperoni pizza paired with a featured bottle of white or red wine of the week.
Refreshing blend of Chablis wine, peach, and orange.
Effervescent cocktail with gin, lavender, lemon, and Prosecco.
Vibrant Italian-style spritz featuring Mandarino, bergamotto, lemon, Prosecco, and soda.
Bright citrus drink made with vodka, limoncello, Canton ginger, and lemon.
Botanical cocktail featuring snap pea-infused gin, elderflower, Genepy, and lemon.
Complex cocktail with Blanco tequila, pineapple, Amaro Montenegro, and Aperol.
Whiskey-forward drink with WhistlePig backyard rye, apricot, lemon, and basil.
Smoky cocktail featuring hibiscus-infused mezcal, Ancho Reyes, elderflower, and lemon.
Deep ruby-red bourbon cocktail infused with blood orange and Centum Herbis.
Relaxing blend of black tea-infused bourbon, Drambuie, lemon, peach, and honey.
Crystal-clear white negroni with mezcal, Luxardo bitter, Italicus, and Contratto bianco.
Rich barrel-aged classic cocktail made with gin, Campari, and Carpano Antica.
House-made soothing lavender lemonade.
Refreshing mocktail with strawberry, mint, lime, ginger, and soda.
Vibrant green mocktail featuring muddled fresh kiwi, lemon, and soda.
Zero-proof spritz featuring Wilderton aperitivo and Mas Fi zero percent Cava.
Refreshing citrus mocktail with Wilderton citrus aperitivo and Mas Fi zero percent Cava.
Delicate alcohol-free sparkling beverage crafted with non-salted raspberry and chamomile.
Small-batch gluten-free craft root beer.
0.2 mi away
2760 Fifth Ave, San Diego, CA 92103
0.7 mi away
1909 India St, San Diego, CA 92101
0.7 mi away
2001 Kettner Blvd, San Diego, CA 92101
0.7 mi away
2228 Kettner Blvd, San Diego, CA 92101
0.7 mi away
936 W Ivy St, San Diego, CA 92101
0.7 mi away
1747 India St, San Diego, CA 92101
Yes! CUCINA urbana has been recognized in the Michelin Bib Gourmand guide, which highlights establishments known for exceptional culinary quality and great value without excessive pricing.
Yes, the restaurant features an integrated retail wine shop offering an extensive list of California and Italian bottles at retail prices with a small corkage fee if enjoyed on-site.
Standout favorites among diners include the Roasted Garlic Focaccia, Tempura Fried Stuffed Squash Blossoms, Jidori Chicken Fra Diavolo, and their famous Tiramisu with Marsala caramel.
Yes, the menu features several gluten-free options such as raw oyster selections, grilled octopus, ribeye carpaccio, whole branzino, and roasted chicken dishes.
