Fresh Seasonal Fare at Red Card Cafe

Chino Farms Yellow Heirloom Gazpacho with Basil, Chili and Olive Oil

Red Card Cafe is a family-owned and operated gastropub-restaurant serving the world’s most popular street foods and contemporary fare inspired by the far reaches of the globe.

Braised Spanish Octopus with Romesco, Frisee, Lentils and Toast

A native of San Francisco’s East Bay region, Executive Chef Jeff Larson helms the kitchen, offering a creative and seasonally-charged menu that he describes as “thought out, yet approachable.”

Watermelon “Poke” with Sesame, Ponzu, Avocado, Togarashi and Wakame

Larson is dedicated to researching farmers markets and planning relationships with local San Diego farms, a skill set he practiced while in the Bay Area. “I am thinking about ingredients before anything else,” he says.

Spam Musubi Arancini with Sesame, Teriyaki, Nori and Sriracha Mayo

Larson entered the restaurant industry during his mid-twenties, and earned a degree in culinary arts from American River College in Sacramento. He spent two years as Executive Chef of Goose & Gander in St. Helena, during which time he oversaw daily operations of the iconic Michelin recommended property. He trained at Napa’s Kitchen Door as well as the Michelin recommended Angele Restaurant + Bar, garnering a coveted three-star review from the San Francisco Chronicle as well as a Top 100 of 2013 rating from nationally renowned food critic Michael Bauer.

Padron Peppers with Lemon, Sea Salt and Smoked Eggplant Hummus

A duo of dining rooms feature cozy booths, communal tables and bar and lounge seating beside a large outdoor patio. Private and semi-private dining options are also available. “We are incredibly excited to introduce Chef Larson, his passion, and his dedication to quality and unique ingredients,” said Caroline Sternberg, owner of Red Card Café. “Exceptional ingredients and word fare inspired the Red Card concept and Chef Larson’s experience with California’s robust seasonal selections is a perfect fit.”

Braised Pork Short Rib with Peach Puree, Rosemary Honey, Baby Turnips and Mustard Seeds and Greens

“The passion of the ownership inspired me to join the Red Card team,” says Larson. “They are dedicated to serving a certain level of food which is in alignment with my standards and positions us to be a part of the evolving community of great restaurants in San Diego.”

Jidori Chicken Breast with Creamed Corn, Roasted Scallion, Chanterelles and Spätzle

Red Card Café will celebrate the success of its first year serving globally inspired street food and seasonal fare with a four-course, prix fixe dinner offered August 25th to 27th. Guests can savor four of Red Card’s freshly-launched menu items (priced at $39 per guest), and may opt to pair dinner with Red Card’s selection of fine wines and fourteen craft beers on tap for an added charge.

White Sea Bass with Shelling Beans, Leeks, Squash, Tarragon and Bonito Butter

Seatings are available at the guest’s choice of time during normal dinner hours. Reservations to Red Card Café during its anniversary weekends are highly encouraged and can be secured by calling (858) 291-8030 or booking online at www.redcardcafe.com.

Double Cheddar Crust Apple Pie with Pink Lady and Granny Smith Apples, Vermont Cider Jelly, Brown Butter, Vanilla Bean and Vanilla Ice Cream

Red Card Café is open daily at 4140 Morena Boulevard, San Diego, CA 92117 and online at www.redcardcafe.com. Socialize on Facebook and Instagram using @RedCardCafeSD.

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