On State Street in Carlsbad Village, Cbar operates as a California bistro and wine bar with a seed-oil-free, from-scratch kitchen run by a Michelin-trained chef formerly of Leucadia's Smoke and Salt. The kitchen bakes naturally leavened sourdough and focaccia in-house and sources produce from Fox Point Farms, building a pairing-forward dinner menu alongside a sommelier-curated boutique bottle shop that distinguishes the format from the Village's sushi corridor anchored by Blue Ocean Robata & Sushi Bar. The rotating wine program features organic, small-batch, and natural selections sourced locally and internationally, with monthly tasting events and a Club C wine-club membership for bottle pickups and members-only pairings. An all-day format opens with a barista bar pulling San Diego-roasted espresso and house-made rosemary-honey lattes, then transitions through happy hour into seasonal European-inflected dinner plates. Highlights include cavatelli with pea tendrils, mussels in escabeche with sourdough toast, and a Beef Wellington for two — compositions that slot the wine bar into the Village's upscale dining tier alongside 264 Fresco on Carlsbad Village Drive. The pâté de campagne is prepared from a traditional French forcemeat recipe ground in-house, while the seasonal quince-glazed duck confit layers a cassoulet of white beans and sausage beneath the crisped leg.