Lana: A Brunch Ritual

 Saturday mornings usually find us somewhere along the coast, seeking out new flavors and places that surprise us. Lana in Solana Beach has been on our list since opening day. Brunch gave us the perfect reason to finally walk through the doors.

The space makes an impression before you even sit down. Megan Power from Workind Studio, who previously crafted the interiors for Le Coq and 31ThirtyOne used warm wood throughout the space. A central marble bar draws the eye, while large windows flood the interior with natural light.

This is the vision from partners Mark Wheadon and Travis LeGrand. Consulting Executive Chef David McIntyre has developed a menu where Mediterranean influences blend naturally with locally-driven California coastal cuisine, while Chef de Cuisine Matt Martinez brings the vision to life daily. The approach bridges traditions with ingredients sourced from local farmers and fishers.

Photo credit Lana

Photo credit Lana

We couldn't resist ordering multiple dishes because honestly, who can choose just one when everything sounds that good? Our morning began with cocktails because brunch without a proper drink feels incomplete. Brunch usually calls for a mimosa but I opted for their Pony Boy cocktail instead. It was chilled, clean, and not sweet. Gin and cucumber bring a refreshing start, and pink peppercorn adds light warmth.

Photo credit Lana

The Smoked Salmon Bagel was a canvas of vibrant colors. Ribbons of salmon draped over herb cream cheese and fennel fronds provide aromatic notes while red onion slivers add sharp contrast. Capers scattered across the surface burst with briny brightness, while edible flowers transform this familiar dish into a work of art.

The Heirloom Tomato Salad keeps the focus on the produce. Thick-cut tomatoes anchor the plate, Point Reyes blue adds body and salt, and shaved red onions brings a clean snap. Basil pesto aioli and aged balsamic meet in small hits, giving bright and savory in the same bite. Everything reads clean and balanced.

Photo credit Lana

The Huevos Rancheros arrived showcasing Lana's philosophy of elevating comfort food with presentation. Crispy tostadas provide the foundation beneath a layer of rich salsa roja with black beans in the middle. A fried egg sits on top of the stacked tostada. Creamy white sauce is drizzled over everything, with Cotija cheese and fresh cilantro leaves finishing the plate.

We closed the meal with the Tres Leches Brioche French Toast, the kind of dish that feels like dessert and sends you home relaxed. The brioche absorbed the sweet milk and kept its light, airy texture. Triple berry compote gave a tart edge that lifted the dish, while maple syrup and vanilla kept it warm and sweet.

Photo credit Lana

What strikes me most about Lana isn't just the quality of ingredients or thoughtful preparation, though both are exceptional. It's the way this space understands that great dining transcends mere sustenance. Sitting on the patio with the ocean breeze drifting through, sipping cocktails and enjoying good company, you realize this is what brunch should be. Relaxed, welcoming, with food that makes you want to linger over every bite.

You can sense the team’s experience in the details, from the food to the room itself. Lana feels comfortable without being casual, with beautiful presentations that deliver deep flavors. Weekend brunch turns into a ritual worth keeping, while dinner keeps the doors open the rest of the week.

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