Bring your family to Juniper & Ivy, a modernist American restaurant set in a converted 1920s saw tooth warehouse located on the outskirts of San Diego’s Little Italy. The Juniper and Ivy kitchen is helmed by Celebrity Chef Richard Blais, winner of Bravo’s Top Chef All-Stars and successful restaurateur, cookbook author and television personality. Dining areas feature natural hickory-stained tabletops, elevated leather booth spaces and white lacquered tables, and an outdoor patio offers al fresco dining year-round. A large party of up to fifty can book a private dining room that overlooks the bar and exposed floor-to-ceiling wine wall. Located on the main level, the semi-private dining room looks out to the open concept kitchen and seats up to sixty guests.
The daily, yet evolving menu is based on the chef’s ever-changing inspiration and culinary vision, specifically highlighting the region’s bountiful and fresh local produce and presenting guests with unexpected iterations on the classics. Divided into several categories, the menu includes snacks, raw, toast and pasta in addition to plates, both small and large, as well as dessert. Additionally, a 4×4 four-course tasting menu, comprised of four small bites and four small plates is available with an optional wine pairing. When I asked Blais where he plans to go from here, he explained, “I’m busy working on another new cookbook and have plans for a second San Diego restaurant as well as more food TV shows.” (www.juniperandivy.com)
©Written by Maria Desiderata Montana