The Inland Tavern in San Marcos has taken over a former British pub space and transformed it into a restaurant with an international menu and coastal decor. The chef draws influences from Thailand and Vietnam but offers diverse options beyond Asian cuisine. Standout dishes include Kung Pao carnitas tacos with sweet and tangy sauce, and a play on poutine featuring Japanese-spiced fried potatoes. The restaurant aims to raise the bar for dining options in inland San Diego County.

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Home / Articles / Eats / North Fork / Inland Tavern: international menu, killer tacos
Inland Tavern: international menu, killer
tacos
San Marcos newbie out to up the inland restaurant game
By Jenny Montgomery
Kung Pao carnitas
- Photo by Jenny Montgomery
In this era of farm-to-table, I find it interesting that great places to eat aren’t closer to the
farms themselves. Oh, sure, in fertile San Diego, everything is relatively nearby, but the sunnier,
crophappy reaches of our county tend to attract chains and suburban sprawl, while the coolest
eateries try to get as close to the coast as possible.
But contrary to the popular local adage, there is life east of Interstate 5. And those of us living
inland demand decent food. Why, hello there, Inland Tavern. Thank you for opening!
San Marcos’ Inland Tavern (1001 W. San Marcos Blvd.) has taken over the former confines of
,
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divey Brit bar Penny Lane and turned it into a clean dining room and bar with a coastal feel,
even though there’s no water in sight. (Keep calm, fans of San Marcos-based British pubs!
Churchill’s is still carrying on just down the road.)
Chef Rob Conaway is a local boy who’s spent time cooking in Thailand and Vietnam, and
although that influence is felt throughout the menu, the offerings are far more eclectic than the
expected.
Local food writers should start a support group on how to come up with new and interesting
ways to write about tacos. While I wait for someone else to organize it, I’ll be burying my face in
a drippy plate of Kung Pao carnitas at Inland Tavern. The taco is messy and juicy, yet it
miraculously stays together, with delicate shreds of pork doing the backstroke in a sweet and
tangy sauce. They don’t skimp on the cilantro, which tames the sweetness, and the humble
scatter of crunchy peanuts on top is basic and inspired. The fish taco is light and airy with a
wonderful tempura coating and lacy strips of pickled red onion playing the role of pico de gallo.
Food trends come and go, from bacon-in-everything to endless riffs on chicken and waffles. Get
ready for poutine to be the next big thing in caloric glory. Conaway’s play on the French
Canadian plate involves spicing up the fried potatoes with a Japanese spice blend called
togarashi. Gravy and cheese curds keep with tradition, creating a perfect excuse (not that you
need one) to explore Inland’s craft beer and cocktails.
Keep your eye out for the fried chicken skin, a perfect nibble no matter what you’re drinking.
Also generously dusted in togarashi, this cup full of crispy chips proves that Inland Tavern is
working hard to raise the restaurant game in San Marcos. Move over, chicharrones, we’ve got
more fried awesome to dip into some ranch.
Tacos and small plates are winning, but you’ll also find wings, bowls and sandwiches. I really
dug the play of flavors in the avocado Brie torta. This deceptively simple sandwich hits every
part of your tongue. Thick slices of avocado anchor things with creamy heft, while smooth Brie
adds a bit more saltiness to chew on. A tangle of watercress provides unexpected bitterness
while a kumquat moustarda is at once sweet and sour.
Those cool kids at the coast might have the real estate, but with more joints like this, there are
now plenty of reasons to stay inland.
Write to jennym@sdcitybeat.com and editor@sdcitybeat.com. Follow Jenny on Twitter
@jennymontyinsd.
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