Eclipse Chocolate (San Diego, CA)

An invite to Eclipse Chocolate for dinner was bewildering. Only because I had no idea this chocolate shop—whose bars can be found at shops throughout San Diego—is a full service restaurant with vegan options. From start to finish the menu is sprinkled with hints of a pastry chef—a little coco here, a splash of vanilla there—all in a savory context.

We kicked off the meal with cocktails. As sweet as should be expected in a spot that specializes in chocolate, the Muddled Blood Orange Basil with sparkling cava ($10) and Vanilla Bean Sangria ($8) were too syrupy for my taste.

Pricing are fixed at $12 per entree +$5 per side. After mulling over the choices we started with the Quinoa Stuffed Red Pepper with chives, watercress, and hickory salted avocado plated over cocoa mole plus a Grilled Panini with a dense housemade sage focaccia stuffed with portobello, pesto, tomato, and arugula with a side of rainbow carrot and chocolate sauce. I’m sure the pepper is well intended, but it sorely reminded of a meal a catering crew threw together at a wedding ill prepared for a veg guest. The sandwich was fine, it was all eaten. But I strongly encourage you to consider this next plate:

The Crispy Quinoa Fritter at comes precariously balanced on a roasted tomato and polenta cake crowned with little chives and served in a pool of cocoa mole with a swipe of black garlic puree. I loved this but could have used triple… nay, quadruple the amount of sauce which I’ve since been told they will provide if asked. I didn’t know to ask. Now you do.

On the side is the Beet & Green Apple Salad with baby greens, avocado instead of chevre, and candied cocoa nib tossed in a vanilla vinaigrette. If you are wondering how candied cocoa nibs taste in a salad, the answer is “awesome.”

There is only one vegan dessert at Eclipse Chocolate but the waitress assured me it was not a compromise. She was correct! The Olive Oil Almond Torte, served warm, comes drizzled with a tart strawberry rhubarb compote, fresh strawberries, and vanilla salted pecan granola. Complex, rich, and not too sweet. We may have even ordered another to take home.