Top Chef alum Richard Blais makes his California debut tonight when Juniper & Ivy starts service in San Diego. Eater San Diego takes a look inside the restaurant— one of this year's most anticipated openings— including its "seriously swoon-worthy kitchen" and outdoor patio. The menu draws heavily on West Coast-sourced produce, meat, and seafood, like Carlsbad oysters and nasturtiums harvested from Blais' backyard, for something it calls "left coast cookery." Like Blais's The Spence— Juniper & Ivy's "sister restaurant" back here on the East Coast in Atlanta— the California venture represents a partnership between the chef and Concentrics Restaurants.
by John Mishler