Something new is taking shape in Carlsbad Village — and it starts in the kitchen.
Cbar, the coastal wine bar and bistro that’s quickly become a local gathering place on State Street, has introduced a major culinary evolution: the arrival of Michelin-trained Chef Jarle Saupstad and the debut of a fully from-scratch, wine-driven menu designed to deepen the restaurant’s commitment to seasonality, technique, and thoughtful hospitality.
BREAFKAST COURTESY CBAR CARLSBAD
At the core of Cbar’s new direction is a simple but ambitious idea: everything begins in-house.
Under Chef Saupstad — who brings more than 25 years of experience, Michelin-level training, and a career shaped by European travel— the menu leans into precision while remaining deeply approachable. His style balances technical rigor with a clear respect for ingredients, allowing each component to stand on its own.
That approach shows up everywhere. Bread is naturally leavened and baked in-house. Vegetables, sourced from Fox Point Farms and other local purveyors, are treated with care: blanched, grilled, pickled, or marinated depending on what best brings them to life. Proteins are often slow-cooked, reflecting a preference for time-honored techniques like confit.
“We’re building a true from-scratch kitchen here,” Saupstad says — and it’s evident in every detail.
Even dessert follows suit. A focused chocolate program features plant-based, single-origin cacao sourced from Peru and Madagascar, made with just four ingredients. The Dark Chocolate Pot de Crème — an espresso-infused standout — uses the cacao in its entirety.
LUNCH COURTESY CBAR CARLSBAD
At Cbar, the food doesn’t just complement the wine — it’s shaped by it.
The menu draws direct inspiration from the restaurant’s boutique bottle shop, curated by Sommelier and Partner Mike Cusey. The result is a pairing-forward experience where dishes and wines evolve together.
Standouts include Cavatelli with Pea Tendrils, Mussels in Escabeche, Pâté de Campagne, and Shrimp Lollis, alongside more substantial offerings like Beef Wellington for Two. Seasonal dishes — such as Quince Glazed Duck Confit with Cassoulet — underscore the kitchen’s commitment to both timing and technique.
“We’re letting the wines dictate the direction and letting the simple perfection of the ingredients shine,” Saupstad notes.
It’s a collaborative, ever-evolving approach, with suggested pairings for each dish and ongoing tasting sessions that help shape future menus.
OWNER TONI AND SOMMELIER MIKE COURTESY CBAR CARLSBAD
While the food at Cbar is evolving, its heart remains unchanged.
Founder Toni Spilsbury — also the force behind Organized Cook, featured on NBC, CBS, and ABC — originally envisioned the space as a coastal living room, where warm wood tones, layered textures, communal tables, and intimate corners invite guests to settle in from morning cappuccinos to late-night glasses of wine.
“Cbar was always meant to be a place where people feel at home,” Spilsbury says. “Chef Jarle understood that immediately. His food brings depth, heart, and a sense of craft that elevates everything we’re doing while staying true to who we are.” That same sense of intention extends beyond the restaurant through her work with the Nevada Blind Children’s Foundation, reflecting a broader commitment to community.
Located just steps from the beach, Cbar continues to define itself as an all-day destination — part wine bar, part coffee shop, part bistro, and part community hub.
With a curated selection of international and domestic wines, a fully from-scratch kitchen, and a steady rhythm of live music and weekly wine events, it’s a place designed for connection and discovery — where the experience unfolds slowly, one course, one glass, and one conversation at a time. And now, with Chef Saupstad at the helm, it enters a new chapter rooted in craft, guided by seasonality, and built, quite literally, from scratch.
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