Juniper & Ivy

Top choice californian in San Diego

The menu changes daily at chef Richard Blais' highly rated San Diego restaurant, opened in 2014. The molecular gastronomy includes dishes in the vein of lobster congee, Hawaiian snapper with Valencia Pride mango, ahi (yellowfin tuna) with creamed black trumpets, and pig-trotter totelloni. It's in a rockin' refurbished warehouse.

Reserve in advance, or try for a seat at the bar (great cocktails, too).