With the weather warming up, Herringbone La Jolla debuts a new spring menu from newly appointed Executive Chef Jessie Glessner. Growing up in Kauai, Hawaii, Chef Glessner was exposed to the idea of accentuating fresh, local produce at a young age. Embracing the relaxing atmosphere of the San Diego coast, Chef Glessner feels right at home in the Herringbone kitchen. The “fish meats field” restaurant prides itself on serving fresh seafood with local ingredients – a natural fit based on Chef Glessner’s coastal roots.
With featured selections like Spinach & Ricotta Flatbread¸ Tempura Fried Squash Blossoms, and Salt & Sugar Pork Belly, Chef Glessner has crafted new dishes utilizing Springs finest produce. With new dishes for Brunch, Dinner, and Dessert, Chef Glessner prides herself in utilizing fresh quality ingredients and the menu boasts local fare that celebrates California-coastal cuisine. Alongside Executive Corporate Pastry Chef, Becky Kastelz, the dynamic culinary duo have added rich and indulgent desserts such as Warm Cherry Donuts, Chocolate Truffle Tart, and Caramel Chiquita. Highlighting a collective dedication to new American classics, Kastelz juxtaposes nostalgic flavors with modern techniques, elevating traditional desserts to plated works of art. The new Spring menu is now available at Herringbone La Jolla.