Opening more than a decade ago under the direction of Chef Deborah Scott, Indigo Grill has earned a reputation as one of the city’s most recognized and celebrated dining landmarks. Now, Scott and the Cohn Restaurant Group are pleased to present an entirely fresh interpretation of the acclaimed restaurant, complete with a vibrant new look and diverse menu showcasing clever twists on modern Latin cuisine.
The top-to-bottom remodel of Indigo Grill is the vision of renowned San Diego designer Philippe Beltran (BO-beau kitchen + bar, SEA 180 Coastal Tavern, 100 Wines Kitchen + Bar), who is known for his worldly aesthetic. Beltran has created a lively setting with unexpected industrial elements and hints of indigo blue threaded throughout. The redesign also features an expanded al fresco terrace complete with two fire features situated in the heart of the flourishing Little Italy district. While remaining true to the restaurant’s roots, Executive Chef Jason Maitland (Arterra Restaurant, Flavor Del Mar, Red Light District) and Chef Deborah Scott (partner/chef, Cohn Restaurant Group) present progressive culinary creations with a global twist, as well as a Peruvian-style cebiche bar and Latin-inspired desserts such as rice pudding brûlée with tart cherries. The restaurant is also focused on being a late-night dining and social destination, with evening happy hours and creative cocktails incorporating house-infused liquor.
“After years of serving the neighborhood as one of the area’s most distinguished venues, we’re ready to freshen up the menu with an exciting twist on traditional Latin flavors. We’ve brought the gifted Executive Chef Maitland on board, and he has a natural talent for constructing inventive dishes,” said Chef Deborah Scott, Partner and Executive Chef of Indigo Grill. “We’ve always received tremendous support from the community, and Indigo Grill will continue to be a place to gather and make new memories with family and friends.”
ADDITIONAL DETAILS ON THE NEW MENU
Indigo Grill’s new menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos. Executive Chef Jason Maitland and Chef Deborah Scott incorporate an eclectic flair into the menu, demonstrating their ability to adapt old world techniques to a modern culinary program. When it comes to carnivorous delights, Chef Maitland possesses a true knack for preparing exotic meat-centric dishes in a manner that’s both unique and approachable. Additionally, Maitland exhibits a marked emphasis on exploring under-utilized ingredients with menu items including the Tamarind-Jalapeno glazed Pig Tails with radish, peanut and house buttermilk dressing as well as the “Flaming Hot Cheetos”—an imaginative interpretation of pig ears, lime zest, and cotija.
“Little Italy is increasingly becoming a progressive epicenter for San Diego’s culinary creativity, and we’re proud to introduce the new Indigo Grill in conjunction with this movement,” said Executive Chef Jason Maitland. “People are open to being more adventurous with their food choices, and our goal is to have guests try something new, expand their palate, and walk away impressed with their unique culinary experience.”
Other menu highlights include a made-to-order Peruvian-style cebiche bar with unique adaptations such as Mexican Bay scallops with sour orange juice, local bass with lime and aji limo, and Hawaiian ahi with sesame, nori and ponzu. Longtime Indigo Grill fans will still be able to order original favorites like Chef Deborah’s Pipian Crusted Brie with jalapeno jelly, honey roasted garlic, toasted artisan bread and the Alderwood Plank Salmon with cucumber-dill moleto, squid ink pasta and smoked aged white cheddar cheese. Desserts also take a Latin-inspired direction with options such as fresh churros served with Mexican Abuelita hot chocolate.
A number of global libations headline the cocktail program such as the Humo Antiguo with house infused hickory smoked rye, sugar cube, and chocolate mole bitters as well as Tupac Amaru’s Revenge made of kappa pisco, grapefruit, lime, simple syrup, and lavender bitters ice ball. The beverage program also includes 30 wine options and 24 draught beer selections with an emphasis on local breweries. Early evening and late-night social hours are available daily with $6 cocktails, $6 select wines, $5 local draught beer, $5 well drinks, and $6 bites.
Cohn Restaurant Group design collaborator Philippe Beltran infuses the space with his signature warm ambiance and lively textural details. Indigo Grill’s fresh new aesthetic is a perfect complement to the modern Latin menu with a vivid color palette, clean lines and industrial elements. The revamped interior features handpicked furnishings and vintage accents procured from around the globe including oversized Argentinean doors, a colorful Mexican screen printer and an old blue theater canvas repurposed as a wall tapestry. The main entrance, which was moved slightly south on India Street, now showcases a custom stone wall reminiscent of the Peruvian architecture of Machu Picchu. Upon entering, guests are greeted by intricately-crafted chandeliers and elaborate custom moldings, and the main dining area features blue stone tables, weathered copper ceilings, and rustic pops of orange. Beltran also created an intimate and airy “white room” that incorporates a whitewashed wall and white furniture for a soft, welcoming dining experience for parties up to seven. Indigo Grill’s bar area includes a 12-person bar with steel barstools along with two 10-foot communal tables. The “al fresco” patio overlooking the bustling Little Italy neighborhood has been expanded to seat 50 patrons and embodies a new industrial feel accentuated by custom metal workings and chicken feeder lights strung throughout at staggering heights. A concrete fire feature and fire pit flanks each end of the outdoor dining space, offering guests the perfect ambiance to take in the charm of sidewalk dining in Little Italy.
Partner/Executive Chef Deborah Scott: As one of San Diego’s most renowned celebrity chefs, Deborah Scott is known for her diverse tastes and ability to create innovative dishes with an emphasis on presentation. Chef Scott first caught the eye of restaurateurs David and Lesley Cohn in 1995 when her affinity for fusion landed her as the head of Kemo Sabe, the Pacific Rim infused concept formerly housed in Hillcrest. Along with launching Indigo Grill in 2001, Scott has been instrumental in the successes of many Cohn Restaurant Group venues including Island Prime/C Level, Vintana, and food trucks Ms. Patty Melt and Chop Soo-ey. Well known for her hands-on approach to hospitality, Scott can be found at each of her restaurants nightly where she oversees her kitchens and visits with guests to ensure a one-of-a-kind dining experience. Chef Deborah Scott was named “Chef of the Year” 2012 by U-T San Diego and has been awarded with multiple accolades for Best Chef in San Diego by San Diego Magazine, 944 Magazine, San Diego Home & Garden Magazine and the California Restaurant Association.
Executive Chef Jason Maitland: Chef Maitland joins Indigo Grill with more than a decade of San Diego restaurant experience to his name, including local stints at Arterra Restaurant, Flavor Del Mar and most recently Red Light District Dining Room and Social House in the Gaslamp Quarter. His culinary skills have garnered him numerous awards including Ranch and Coast’s Best Chef and 944 Magazine’s top “Innovators Under 30,” along with an invitation to cook at the James Beard Foundation in New York. Alongside Chef Deborah Scott, Maitland is creating innovative and clean presentations in the newly reinvented Indigo Grill, which continues to make a name for itself in one of the city’s most progressive, up and coming neighborhoods.
Indigo Grill Dinner Menu | Download Here
Indigo Grill Cocktail & Drink Menu | Download Here
HOURS OF OPERATION:
Open 7 days a week
Sunday – Wednesday | 5 – 10 p.m.
Thursday – Saturday | 5 – 11 p.m.
Sunday – Wednesday | 4 – 6 p.m. & 10 p.m. – 12 a.m.
Thursday – Saturday | 4 – 6 p.m. & 10 p.m. – 1 a.m.
$6 cocktails, $6 select wines, $5 local draught beer, $5 well drinks, $6 bites
ABOUT INDIGO GRILL: In 2001, renowned San Diego celebrity chef Deborah Scott joined together with the city’s premier restaurant and hospitality collective, the Cohn Restaurant Group, to introduce Indigo Grill in the heart of Little Italy. The unique venue went on to become one of the city’s most popular dining destinations, receiving various accolades such as Best Outdoor Dining by San Diego Magazine, Best Restaurant by Ranch and Coast Magazine, Best Restaurant Bar by San Diego Home and Garden and more. In 2014, the 3,700 square foot restaurant underwent a complete menu and design revamp, transforming into a modern Latin dining destination. The menu, re-created by Executive Chef Jason Maitland in collaboration with Deborah Scott, draws from Latin influences with a modern twist. The revamped project also features a robust beverage program with food and drink pairings, craft cocktails, and a large variety of local beers. The new interior and exterior design was helmed by acclaimed Parisian designer and longtime Cohn Restaurant Group collaborator Philippe Beltran (BO-beau kitchen + bar, SEA 180 Coastal Tavern, 100 Wines Kitchen + Bar), and complements the innovative and eclectic menu. Indigo Grill boasts distinct dining spaces including a coveted “al fresco” style outdoor patio and interior communal tables, and is open at 5 p.m. nightly for dinner. The restaurant is located at 1536 India Street in San Diego, CA. Please call (619) 234-6802 or visit www.indigogrill.com for further information.
ABOUT COHN RESTAURANT GROUP: Over the past 33 years, David and Lesley Cohn have brought dining to a new level as the premier hospitality collective in San Diego. Beginning with one small diner in 1982, Cohn Restaurant Group now owns and operates 21+ restaurants within the San Diego area and two locations in Maui. While each restaurant varies wildly in terms of cuisine, ambiance and design aesthetic, they all share the same philosophy–they are “obsessed with hospitality.” Each restaurant has gained respect through numerous awards and accolades, including multiple San Diego Gold Medallion Awards, Restaurateur of the Year, Gaslamp Quarter Association Lamplighter Awards, and various honors from local publications and philanthropic organizations. Believing in the importance of giving back to the community, David and Lesley have been recognized for their strong community and industry support, including the National Restaurant Association’s “2014 Restaurant Neighbor Award,” California Restaurant Association’s “2013 Restaurant Neighbor Award,” Gaslamp Quarter Historic Association’s “Vision Award,” the San Diego Press Club’s “Entrepreneurs of the Year” Award, the San Diego City Schools for exemplary Support and Commitment to Partnerships in Education and the Better Business Bureau Torch Award for Market Place Ethics. For more information about Cohn Restaurant Group please visit www.dinecrg.com or call 619-236-1299.