Juniper & Ivy
Carne Cruda Asada

The first West Coast restaurant from Top Chef: All Stars winner Richard Blais, who relocated his family from Atlanta to personally oversee this new venture. The dining area is centered around a massive exhibition-style kitchen, providing both dinner and a show. Described as “left coast cookery,” the restaurant focuses on using locally sourced ingredients (many of which are foraged), and a liberal, creative take on dishes. Juniper & Ivy provides a blank canvas for Chef Blais’ ultra-creative mind. It’s ever-evolving, with dishes rarely remaining for more than a few weeks. Some must-try items include the smoked butter buttermilk biscuit, oyster and pearls, and Carne Cruda Asada, a creamy medley of beef tartare and cojita cheese. This dish is a re-imagination of the beloved San Diego meat staple. Each slice of toast is topped with its own individual fried quail egg, forming the perfect bite. Also noteworthy is the secret menu In-N-Haute burger, which is Chef Blais’ take on the classic In-N-Out burger. It’s accompanied with the golden thrice-cooked fries that take several days to prepare. For dessert, the chocolate yodel is a decadent treat full of textures and a bit of whimsy. Reservations are highly recommended and be sure to request seating at the Chef’s Counter to get the best view in the house and see Chef Blais in action.

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2228 Kettner Blvd San Diego, CA 92101 United States
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Opening times
Sat: 5:00 - 11:00 pm
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