Chef Delivers Farm To Table Swag

Whole Grilled Branzino with Herb Relish, Campari Tomatoes and Grilled Lemon

If you’re looking for a unique farm to table experience in a high energy atmosphere where people are eating and talking loudly over ingenious food and drink prepared by an unassuming young chef, then the newly opened TRUST Restaurant in Hillcrest is the place for you.

WHISKEY SOUR with Old Forester, Lemon, Simple, Egg White and Bitters by Bar Manager Juan Sanchez

TRUST owners Steve Schwob (general manager) and Brad Wise (executive chef) searched for the perfect location, building the restaurant from the ground up. The décor is simple, yet stylish, featuring a communal bar and American White Oak dining tables and chairs. It’s the kind of place where guests will gain a greater appreciation for the culinary craft. It’s exciting to watch the chefs in action, cooking as a team in their element, plating delicious presentations and grabbing mason jars filled with pickled fruits and vegetables off the shelf. “It tends to feel like the guests are a part of what we’re trying to accomplish in the kitchen,” says Wise. “Our main focus at TRUST is the guest experience.”

Baby Gem Lettuce with strawberries, pistachio brittle, red onions, cape may honey and maytag blue dressing

Born and raised in South Jersey, with a background in French and Italian cooking, food has been a passion for Wise since the age of 12. He not only learned to hunt, but gained experience on commercial and charter fishing boats, where he cleaned hundred’s of pounds of fish daily. He attended the Academy of Culinary Arts just outside of Atlantic City and learned his base training at the Washington Inn in Cape May, New Jersey. Fresh out of culinary school, Wise moved out west at the age 21. 4
Squash blossoms with rock cod mousse, charred scallion ailoi, lemon and pollen

Wise has been an Executive Chef since the age of 25 when he took over The Padre Hotel – a three level kitchen that serviced five dining outlets. It was there that he took home multiple awards two years in a row. Wise started out in San Diego at JRDN in Pacific Beach’s Tower 23 Hotel and most recently worked as Executive Chef of Belmont Park’s Cannonball and Draft. His mentors include Mimi Wood and Doug Manridino of the Washington Inn as well as local Chef David Warner of Bottega Americano.

EAST COAST SCALLOPS with cauliflower, pickled curried turnips, lobster sauce, onion rings and mint

Wise told me the food he serves at TRUST is familiar. “I’m not trying to cook foods that scare people, but food they can relate to and experience on a different level then they might be accustomed to. Our approach is simple, but challenging, with different techniques and elements of flavors that come across as bold, bright and unexpected.”

BRAISED OXTAIL RAVIOLINI with pine nuts, carrots, oxtail jus, horseradish and whipped ricotta

A well-educated Staff at TRUST takes pride in a specific style of service, catering to the guests every whim, while offering a dining experience that you would expect at a high-end restaurant. I recommend that you order many dishes, as sharing these ‘tapas’ style dishes, gives you many options. A few dishes are a nice surprise addition to the menu each month, giving you the chance to try something new.

Citrus Cake with buttermilk panna cotta, smoked vanilla granita and orange curd By Executive Pastry Chef Jeremy Harville

A supporter of the Slow Food Movement, Wise uses as many local ingredients as possible, depending on availability. He also likes to to use ‘head to tail’ of anything that is delivered to his kitchen. Meats are sourced comes from West Coast Prime, Premier Meat and Foods In Season. The seafood is sourced from Chesapeake Fish Company, Santa Monica Seafood, and from Catalina Offshore Products through Specialty Produce.

MILK CHOCOLATE CUSTARD with coffee sorbet, pistachio crumble, toasted coconut and basil by Executive Pastry Chef Jeremy Harville

When Wise isn’t in the kitchen, he likes to motor cross, motorcycle, work out, travel, and spend time with his wife. During the winter months, he enjoys roasting, stewing and preparing his all time favorite lasagna recipe handed down from his mother. During the summer months, he enjoys cooking on his wood fire grill and experimenting with meat, fish, and veggies paired with flavorful dressing and marinades.

OATMEAL RAISIN TART with pear, bay leaf ice cream, yogurt and black pepper by Executive Pastry Chef Jeremy Harville

TRUST is located at 3752 Park Blvd, San Diego, CA 92103/(619) 795-6901

©Written By Maria Desiderata Montana

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