San Diego in the early summer is the purest definition of decompressing I can think of. Astonishingly beautiful weather, tranquility, exceptional dining, and genuine friendship as my company, made for a much-needed reprieve from everyday life. I was trying to get away for my own peace of mind and to be a support and provide a pep talk.
He is a best friend, really. He has encouraged and supported my every move and has been a part of my every success and failure for more than 20 years. I don’t know if I would have accomplished as much if it weren’t for him, allowing himself to be used as a sounding board.
Michelin Guide Bib Gourmand Restaurant 2019
Fresh off the flight and headed directly to dinner at Juniper and Ivy, a San Diego Magazine Best Restaurant Award winner for the past five (5) years and a 2019 Michelin Guide Bib Gourmand Restaurant. It was quintessential San Diego upscale casual dining serving an ever-evolving menu, which means what is offered tonight might not be available tomorrow or ever again. A refreshing way to dine.
As stated on the website, Juniper and Ivy is “Founded by Owner Michael Rosen and Top Chef All-Star, Richard Blais, with Executive Chef, Anthony Wells,” making for a great dining experience that evening.
Juniper and Ivy menu
Small plates are lovely when you want to try multiple dishes without having to eat off the plates of others. There is a tact factor that is missed when reaching across the table and stabbing your fork into someone else’s food. We ordered and let the server bring it out at will. The yellowtail with shark sauce and tostada was delicate, as was the tuna crudo, The spot prawns were so good I had two plates. The shishito peppers were underwhelming and greasy and the BBQ Carrots were nothing to brag about; still, that did not ruin the experience. The food was creative and fun. I didn’t taste the sea urchin, mainly because I hate the texture of sea urchin, plus I have an allergy to the oil in the rind of any type of orange citrus fruit, and the dish is made with a tangerine.
Tuna Crudo ~ Rocky Sweet Melon, White Soy Ponzu, Purple Basil
Sea Urchin ~ Hibiscus Aguachile, Tangerine, Red Onion, Mojito Snow
Spot Prawns ~ Corn and Old Bay Butter, Lemon, Chives
Obviously a favorite. I had two.
BBQ Carrots ~ Mint Yogurt, Golden Raisins, Pickled Carrots, SoCal Za’atar
What I like most is the seasonal progressive menu. What is served one night might not be offered the next, as so graciously provided by the friendly women seated at the table next to us celebrating a birthday. Meeting people and sharing dessert is easy since the seating for two is incredibly close together. Another intimate experience, having menus from the section above drop on your head, as I watched it happen several times to my new friend (a glass partition would fix that problem), good thing we were all in a celebratory mood or that could have ruined the vibe. Instead, we laughed it off.
Birthday Girl
Surprise Birthday Fudgesicle
Coconut Cake ~ Macadamia Nut Brittle, Freeze Dried Pineapple,
Frozen Lime Cream
The fudgesicle was divine and the coconut cake – super sweet and required an entire presentation to melt the white chocolate. Unfortunately, my video will not load. Trust me, it was impressive.The fudgesicle was diving and the coconut cake – super sweet and required an entire presentation to melt the white chocolate. Unfortunately, my video will no load. Trust me it was impressive.
Juniper and Ivy Fine Dining
2228 Kettner Boulevard
San Diego, California 92101
619.269.9036
juniperandivy.com
Adrienne N Hester
Me and My Alter Ego 