Open Daily

Lunch: Wednesday – Saturday 11:30am – 2:30pm
Brunch: Sunday 10:30am – 2:30pm
Dinner Service: Monday – Sunday 5:00pm – 10:00pm

Holiday Hours

About

Ponsaty's Fine Dining + Lounge

Ponsaty’s welcomes couples and families alike to dine in its elegant main dining room; or in the comfort of the casual front and back patios. Master French Chef and The Grand Restaurant Group Corporate Chef Patrick Ponsaty will helm the kitchen at his namesake, Ponsaty’s, and has created a menu of locally sourced meats and produce from purveyors including the Group’s sister property The Ranch at Bandy Canyon. His elevated, responsibly sourced cuisine will showcase classical French and Spanish flavors focused on the Basque region of France and Spain.

Ponsaty will be joined in the kitchen by an esteemed team of French chefs including Executive Chef Alain Delahaye.

The new restaurant boasts an elegant indoor dining room adorned with chandeliers by Jonathan Adler and Schonbeck; booths upholstered with custom French tufted leather and a private, intimate seating area that can accommodate up to six guests. The main dining room also features seating options ranging from romantic tables for two, to custom burl wood tables complemented by custom faux-alligator chairs by designer Laurence Solc. Front and back patios provide a more casual dining experience perfect for families, where guests can order a selection of signature flatbreads and other small tapas-style plates. The front patio also features an herb garden, where Ponsaty will grow herbs for use in his signature dishes.

“We wanted to take a risk with the design of Ponsaty’s,” said Derry van Nortwick, Vice President of Operations, The Grand Restaurant Group. “Through our use of custom-made art pieces, different textures and colors, we were able to incorporate different visions for the restaurant into its design, which makes the space truly unique and special.”

Chef Patrick Ponsaty

Influenced by years of extensive training in kitchens around the world, fifth-generation French Chef Patrick Ponsaty brings 31 years of experience to his role as Corporate Chef at Bellamy’s at Bandy Canyon Ranch. Besides working at multiple Michelin Star rated restaurants, he was recently given the esteemed honor of receiving the title “Master French Chef” from the Paris-based Association des Maitres Cuisiniers de France. This elite group includes 51 chefs in the United States, 200 in France and 55 other chefs located throughout the globe. Only two U.S. Master French Chefs are based in San Diego (Bernard Guillas of Marine Room is the other). Since his designation as Master French Chef, he has received 15 ‘Best Of’ or ‘Top 10’ awards, yet Patrick has kept his fame in perspective, because for this humble chef – it’s really all about the food.

Born in France, Patrick’s culinary career was ignited at his father’s own restaurant, Cochon de Lait (the Suckling Pig), in Cazeres near Toulouse, France. By the age of 10, he worked side-by-side with his father perfecting and preparing traditional French recipes. Raised with a strong sense of family heritage and years of classical training, Patrick established a foundation for the simple, yet intensely flavorful, Modern French cuisine he offers today.

After his formal training at Brevet des Colleges and Cuisine Classique, Patrick earned his Certificat d’Aptitude Professionnelle and went on to apprentice under masters in restaurants studded with Michelin stars, among them; Les Pyrénées, Hélène Darroze, Le Chabichou, Pain Adour et Fantasie, Didier Oudill and Louis XV in Monaco (under Alain Ducasse). He eventually ventured to Lazarte, Spain as a chef de cuisine at Restaurant Berrasategui and then traveled to Saint Martin in the Caribbean to serve as pastry chef at La Samanna. New York was next, with a stint as executive chef at Park Bistro with Jean-Michel Diot before heading for the West Coast to help Diot open Tapenade.

Patrick settled in San Diego in 1998, where he became chef de cuisine at Rancho Bernardo’s El Bizcocho. Under his guidance, “El Biz” captured Zagat Guide’s highest rating as “Best Restaurant in San Diego” four years in a row and achieved a Mobil Five-Star Rating. He also carried the executive chef title at Bernard’O Restaurant, which was rated “Very Good to Excellent” in San Diego’s Zagat Guide, and voted Best French Cuisine by A List 10 News. Patrick also took Loew’s Coronado to new heights during his time as executive chef at Mistral Restaurant. Chef Patrick’s accolades are ongoing with his “full plate” of impressive awards and recognition, including “Best Hotel Chef in America” by James Beard Foundation and “Chef’s Hall of Fame” by San Diego Home/Garden Magazine.

Chef Patrick continues to stir the evolution of Modern French cooking, incorporating robust, intense flavors inspired by Europe’s Mediterranean coast. Diners will discover more than the traditional sauce-laden fare that is typical of formal French cuisine. He brings his formal training together with humble roots, all the while utilizing the abundant resources of San Diego – a region that shares the same ecosystem as his hometown – bringing together a celebration of local skilled farmers, foragers and fishermen from whose bounties he assembles his award-winning culinary creations.

Chris Sadelack, Sommelier

After serving in the US Army during Operation Desert Storm, Chris completed his BS in Linguistics and Humanities at the University of Minnesota, Minneapolis. Chris has served several noteworthy Chef-driven venues including the Marquette Room in Minneapolis under Chef Ernst Konrad, Bijou Bistro, under Grand Chef de Relais en Chateau William Bradley, and now under Maîtres Cuisinier de France, Patrick Ponsaty. Chris is a confirmed Epicurean Franco-eonophile who believes in demonstrating that wine and food both becomes greater than themselves when paired well.

Kevin Ashe, Head Bartender

Kevin has been a fine-dining restaurant professional for more than ten years. He started his career as a server assistant at Donovan’s Steak and Chop House in La Jolla. He was eventually promoted to back waiter, server, and then to bartender. In the late 2000’s, Kevin moved on to Dussini Mediterranean Bistro (Downtown San Diego), where he worked as lead bartender and corporate bar trainer. In recent years, Kevin tended bar with the Patio Restaurant Group and facilitated the opening of their second restaurant in Mission Hills in 2013. In addition to advanced liquor, beer and wine knowledge, Kevin has created and maintained original craft cocktail programs at several upscale properties.

Menu

Wine Program

Ponsaty’s is thrilled to offer a curated collection of fine wines from around the world. The list highlights selections of older vintages from classic, Old World growing regions as well as wines from smaller local producers with limited production that best exemplify California and French viticulture. And because our tasting menus change daily, our sommelier and knowledgeable staff has the opportunity to explore the full range of the list, choosing wines that are uniquely paired to the cuisine. In addition to our vast collection of wines, we offer a selection of fine whiskeys, single malt scotches, tequilas, spirits and liquors.

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Events

Ponsaty’s Restaurant offers exciting dining experiences for various groups and private events. Our dining spaces include our exclusive private dining room space, a centrally located cozy courtyard and our spacious front patio. All types of dining options are available from pre fix menus ranging in price point, tray passed options and buffets.

Private Room: This space features an exclusive bar, private street access, long custom build banquet seating in combination with free standing tables set in the design style of the restaurant, a mix of modern and classic elements. This space is perfect for medium sized groups up to 30 guests for the use of business dinners, meetings, mixers, or for special occasions such as birthdays’ and anniversaries.

Back Court Yard: This space offers a great location for dining under the stars featuring a large flat screen TV, a custom waterfall, outside heaters and an outdoor fire place. A maximum of 25 guests can be arranged on three long tables. For one long continuous table a maximum of 16 guests can be accommodated.

Front Patio: Our largest available space for booking with the capacity to seat 50 people in various table configurations. The patio is also great for standing room style mixers of up to 100 people. The front patio can be booked in two sections. Each section seating 20-25 guests. Our front patio offers custom cabana style curtains that can be drawn to create different sections for semi privacy and outdoor heaters.

In Home Catering/Private Chef Services: Don’t want to go out? Let us come to you! The Grand Restaurant Group has built a wonderful reputation of executing amazing in home dinners prepared by Chef Patrick and his team. A special dinner at home can be taken to the next level with top notch food, service and wine offered in the comfort of your home. Let our chef go to the farm and pick your vegetables, let our sommelier pair the wines and allow our service to accommodate all your needs.

Other Services: Ponsaty’s is also available for full service catering. Including:
≁ Weddings
≁ Birthdays
≁ Corporate Events
≁ Baby Showers
≁ Bridal Showers
≁ Bachelor Parties
≁ Bachelorette Parties
≁ Cocktail Parties (with tray-passed hors d’ oeuvres)
≁ Just about anything!

All inquiries please fill out form below, email sales@grandrestaurantgroup.com or call (760) 855-3261

Reservations

Holiday Hours

Easter Sunday – Sunday, April 16, 2017
Brunch: 11:00-2:30
Dinner: 5:00-CL

Mother’s Day – Sunday, May 14, 2017
Dinner: 5:00-CL

Father’s Day – Sunday, June 18, 2017
Dinner: 5:00-CL

Fourth Of July – Tuesday, July 4, 2017
Closed

Happenings

Press

Visit Us

6106 Paseo Delicias, Rancho Santa Fe, California 92067
(858) 771-1871

Hours:
Lunch: Wednesday – Saturday 11:30am – 2:30pm
Brunch: Sunday 10:30am – 2:30pm
Dinner Service: Monday – Sunday 5:00pm – 10:00pm

Street parking available.
Patio seating / patio is dog friendly and service dogs only are excepted in the main dining room.
Attire casual, Reservations accepted from 12:00 pm – close.

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Our wine list serves one purpose, simply designed to complement Chef Patrick’s cuisine. All selections have been handpicked by our wine team to insure quality and expression. Please feel free to ask any questions regarding our list, we are happy to serve you.