From Sea, Ranch, and Farm at Herringbone

Whole Fish Ceviche with Shallot, Fresnos, Lime and Micro Cilantro

In the heart of La Jolla and just blocks from the ocean, guests are in for a treat at this beautiful restaurant where dining tables are scattered amongst six live 100-year old olive trees from Napa Valley.

Stone Crab Cake with Pink Lady Apple, Celery Root and Green Goddess

Born and raised in Hawaii, Executive Chef Jessie Glessner knows a thing or two about taking the freshest ingredients from sea, ranch, and farm to create dishes with unexpected flavor profiles based on line-caught seafood and quality meats.

Roasted Norweigian Halibut with Potato Gnocchi, Parma Ham, Brussel Leaves and Lemon Sherry

“I grew up on an island, and my family has chickens and a pasture next door,” she says. “The food here is local and fun, and all the things that I want to cook or eat.”

Grilled Quail with Raita, English Pea Chimichurri and Serranos

Glessner chooses organic and local ingredients for the menu whenever possible, adding new dishes monthly.

Fresh Salad with Beans and Pomegranite

“I believe strongly in supporting our local farmers and fishermen, and sustainable is a must in the seafood industry,” she says. “You are what you eat!”

Fried Brussels and Candied Pecans

The Cold Fare menu is a big hit here! Choose from a variety of local oysters paired with a creative cocktail or opt for the Baja Stone Crab, Big Eye Tuna Carpaccio, Whole Fish Ceviche or Yellowtail.

Warm Cinnamon Sugar Donuts with Green Apple-Cranberry Chutney and Sweet Potato Pie Ice Cream

Glessner’s favorite meal to cook at home is Whole Roasted Chicken and root vegetables. “A classic and amazing option for leftovers,” she says. “Plus, it makes my house smell amazing!”

©Written by Maria Desiderata Montana

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