Fluke crudo ($9) with black garlic, buttermilk dressing, and dill from the raw menu.
Shredded Dungeness crab on nasturtium (foraged from Seagrove Park in Del Mar) with Meyer lemon curd and dill pollen ($14), also from the raw menu.
Carne Cruda Asada
Beef tartare, Mexican crema, fried quail eggs, and jalapeño ($9).
San Diego Chicken
San Diego Chicken ($22) with gnocchi, English peas, chanterelles, and gravy. This dish is made from half of a free-range chicken from Mary's Chicken. The breast meat is pulled off the bone and rolled into a roulade with chicken mousse (also made from the breast) in the middle. Beside it, there's a block of compressed thigh meat. "I like to manipulate proteins and let vegetables live on their own," says Blais.
Coconut panna cotta, Jasmine rice sorbet, passionfruit, broken macaron cookies, and rice crackers. ($7)
Cloud 9 Cocktail
This cocktail by bartender Jen Queen features two ounces of Henebery Celebrated Whiskey, four dashes of Peychaud's Bitters, and a bar spoon of sugar. The chilled glass is spritzed with Absinthe before the drink is poured in, like a Sazerac. On top, there's an Absinthe "cloud," made by dehydrating the anise-flavored spirit and spinning it in a cotton candy machine. The Cloud 9 cocktail ($12) will soon become an off-menu item, so you have to be in the know to get one.
Juniper & Ivy Exterior
Blais' partner, Michael Rosen of Juniper Hospitality, purchased the former Helix Wholesale Co. building (and surrounding land) at 2228 Kettner Boulevard, between Ivy and Juniper Streets, for the project. The 90-year-old structure was extensively remodeled inside and out. Here's how it used to look!
Juniper & Ivy Interior
The Johnson Studio (an Atlanta-based architecture and interiors firm) designed the 7,500 square foot space, which includes a two-story wine wall, an outdoor patio, bar/lounge area, and an open, exhibition-style kitchen. For the best views of the action, ask for one of the bar height tables with the blue chairs.
Juniper & Ivy Team
From left to right: executive chef Jon Sloan, chef-partner Richard Blais, sous-chef Anthony Wells, pastry chef Brad Chance.
Quote of the Day
Each day, a different inspirational quote is posted on a beam, facing in the kitchen.