Well, there could be examples of California Cuisine” popularized by Alice Waters of Chez Panisse (e.g., farmers market items like arugula and other bitter greens with baked goat cheese), various styles of American barbecue and “soul food” as well as New Orleans specialities like gumbo, shrimp etoufffe, blackened redfish, creole dishes, muffelata sandwiches, chili con carne, Nashville hot chicken, Thanksgiving Turkey meals, Maine Lobster, Dungeness Crab, California sand dabs, Grand Central Station Clam Pan Roast, Florida grouper, etc.
The new restaurant on Oceania Vista looks like it may take a bit of this approach.