In the heart of La Jolla and just blocks from the ocean, guests are in for a treat at this beautiful restaurant where dining tables are scattered amongst six live 100-year old olive trees from Napa Valley.
Born and raised in Hawaii, Executive Chef Jessie Glessner knows a thing or two about taking the freshest ingredients from sea, ranch, and farm to create dishes with unexpected flavor profiles based on line-caught seafood and quality meats.
“I grew up on an island, and my family has chickens and a pasture next door,” she says. “The food here is local and fun, and all the things that I want to cook or eat.”
Glessner chooses organic and local ingredients for the menu whenever possible, adding new dishes monthly.
“I believe strongly in supporting our local farmers and fishermen, and sustainable is a must in the seafood industry,” she says. “You are what you eat!”
The Cold Fare menu is a big hit here! Choose from a variety of local oysters paired with a creative cocktail or opt for the Baja Stone Crab, Big Eye Tuna Carpaccio, Whole Fish Ceviche or Yellowtail.
Glessner’s favorite meal to cook at home is Whole Roasted Chicken and root vegetables. “A classic and amazing option for leftovers,” she says. “Plus, it makes my house smell amazing!”
©Written by Maria Desiderata Montana