Occupying the former Nelson Photo Supplies building at 1909 India Street in Little Italy is Born & Raised—the latest endeavor from San Diego-based hospitality collective, CH Projects (Ironside Fish & Oyster, Craft & Commerce, UnderBelly). Born & Raised pays homage to America’s greatest dining institution, the classic steakhouse.
Local designer Paul Basile of BASILE Studio, designed the two-story, 10,000 square-foot restaurant with a one-of-a-kind midcentury architectural influence. The custom layout features two oversized bars, and three dedicated dining spaces including the main dining room, a downstairs patio seating, and a 1,500 square-foot rooftop terrace with an adjacent 2,000 square-foot open-air urban garden that grows many of the restaurant’s herbs and produce.
Conceptualized to honor the deceptively complex art of a perfectly prepared steak, Born & Raised exists within CH’s growing repertoire of restaurants as the land-based alternative to their wildly successful seafood establishment, Ironside Fish & Oyster, which opened in 2014.
Born & Raised operates its own dry-aging program on-site—a process by which butchers age beef carcasses in a low-temperature, high-humidity room for weeks at a time. While many industry professionals and restaurateurs associate dry-aging on-premises to be time-consuming and financially inefficient, for CH, the development of culinary creativity and ability to control the aging of prized cuts in-house is well worth the investment.
“The steakhouse is one of America’s most iconic dining institutions. Achieving the kind of simplicity and authenticity that makes a steakhouse great isn’t easy to do, but we are hoping to rise to the occasion and give San Diego – a city that is at the core of who we are – an experience that pushes the culinary conversation and standards of expectation forward,” says CH Projects’ Co-Founder, Arsalun Tafazoli.
ABOUT CH PROJECTS: California’s southern-most city, San Diego, has for decades been known as a casual, sleepy coastal getaway with a culinary scene to match—fish tacos and Mexican lager epitomized an attitude not unlike that of an adolescent sibling to that of its mature, celebrity chef-embellished neighbor-to-the-north. Enter CH Projects, the visionary restaurateurs-come-social engineering duo that is pioneering the city’s now burgeoning cultural progression with eleven ambitious concepts (Fairweather, Rare Form, Ironside Fish & Oyster, Juice Saves, Polite Provisions, Soda & Swine, Craft & Commerce, Neighborhood, UnderBelly, Noble Experiment, El Dorado Cocktail Lounge). Co-founders Arsalun Tafazoli and Nathan Stanton have cultivated an intrinsic core philosophy—that a space should inspire, its design aesthetic and culinary/cocktail paradigm allowing for the seemingly lost art of conversation to thrive in an environment that fosters charisma, thoughtful dialogue, and the resurgence of real human interaction. In stark contrast to the overwhelming neon lights and volatile drone that emanates from plasma screens-as-art in less calculated restaurant and bar settings, CH Projects’ establishments eschew trendy, stagnant décor and menus in favor of an eclectic, contemporary quality borne out of the collaborative efforts of like-minded individuals with a hunger (and thirst) for innovation. CH-Projects.com