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Dining Outside at Juniper & Ivy, San Diego

The hamachi tostada with pickled pumpkin at Juniper & Ivy.
The hamachi tostada with pickled pumpkin at Juniper & Ivy.

Richard Blais of “Top Chef” fame may no longer be affiliated with Juniper & Ivy, where he was the founding chef, but this San Diego establishment remains as popular as ever.

Opened in 2014 by owner Michael Rosen in an abandoned warehouse, it kick-started a new renaissance in the city’s Little Italy. The kitchen is now helmed by Chef Anthony Wells, a James Beard semi-finalist.

When my husband and I dined on a recent Saturday night while on a Southern California road trip, the place was hopping with the dining room and bar full, and a group of fashionably dressed women celebrating some sort of occasion in the private dining room.

The stylish restaurant was built in what was an old, abandoned warehouse.
The stylish restaurant was built in what was an old, abandoned warehouse.
The outdoor dining area.
The outdoor dining area.

We dined outside on the outdoor patio that has a living wall, as well as plenty of potted plants and a canopy awning overhead. One thing it doesn’t have, though, is heaters. So, be sure to dress in layers, especially if you tend to linger at dinner.

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