Juniper and Ivy
May 11, 2018
This spacious, modern bar and restaurant serves imaginative New American cuisine and cocktails in an attractive setting. Housed in a sleek wooden box of a building, Juniper and Ivy showcases the work of Richard Blais, winner of Top Chef: All-Stars, and focuses on regional ingredients. This is San Diego cooking at its finest, celebratory and celebrated. You;re going to want to try the Corn Cobb, an inventive dish which consists of corn on the cob coated with Indigo Rose, lamb bacon, soft boiled egg, and a buttermilk poblano dressing. Other creative dishes from the menu of ‘left coast’ cooking include a richly savoury uni carbonara and white shrimp with corn panna cotta, a Brussels sprouts panzanella with a kimchi dressing, and prime ribeye with black garlic lacquer (and yet more corn). Cocktails are similarly inspired and locally focused, witness the Pineapple Expression, which pairs tequila with banana cinnamon syrup, lime and pienapple juice, or the Under the Rose, a delicate blend of vodka, honey and lemon with a rose water ‘mist.’ There are local craft beers on tap and a creative, Cali-centric wine list. The white tile room has a really agreeable buzz about it. Tables can be hard to come by, but with very good reason.
Photo credit: https://www.facebook.com/juniperandivy/photos/?tab=album&album_id=713603018692429