Little Fawn

Oceanside's Fin Hotel holds the old Switchboard space, now Little Fawn, a mid-century-styled dining room its owners describe as 1970s Porsche meets beach town ease. Executive chef Seth Tuma, a Louisiana native who came up through La Valencia and Fox Restaurant Concepts, runs a Mediterranean-leaning menu built around yellowtail crudo, mussels in fennel sausage and mezcal, and a steak frites with prime hanger steak and bearnaise. Brunch runs mornings until two, dinner starts at five, and the dining room has been full most nights since it opened.