San Diego is brimming with chefs with a sustainable bent. Many source from local purveyors like Crows Pass Farm, La Milpa Organica Farm, Be Wise Ranch and the ever-popular Chino Farms. Farmers markets in Hillcrest, Little Italy and across the county attract local cordon bleus and casual shoppers alike, featuring in-season produce that inevitably outlasts its store-bought relatives by weeks.
Don’t have the gumption or know-how to whip up a meal featuring these delightful delicacies? Or is time an issue? Here’s a taste of some of San Diego’s restaurants that source a portion or more of their ingredients from farms and ranches that practice sustainability. Sadly, a few of our best sustainably steeped restaurants have closed, so please frequent these featured gems. It’s inevitable that I’ve left some out, so do share your favorites!
Alchemy
Located in South Park, Alchemy’s cool ambiance attracts hipsters, the upwardly mobile, refined diners and corporate hacks alike. Beyond the décor and vibe, they come for the innovative menu, featuring several purveyors specializing in sustainable practices. Their drink menu is something to siiiiing about.
1503 30th St., San Diego, CA 92101
619.255.0616
A.R. Valentien
Chef Jeff Jackson uses locally farmed and raised ingredients in many, if not most, of his preparations. The restaurant is located at The Lodge at Torrey Pines, one of the area’s premier locales. One to try: The Drugstore Burger, spotlighted on the bar menu, but servers will gladly accommodate restaurant diners.
11480 N Torrey Pines Rd., La Jolla, CA 92037
858.777.6635
DISH
In one word: Organic, fresh and local. Wait, that’s three. Executive Chef Antonio Friscia brings it as he ceaselessly visits farmers markets for the best of the best. He also sources from Specialty Produce and Hamilton Meats.
1220 University Ave., San Diego, CA 92103?619.296.3474
George’s California Modern
Long time chef Trey Foshee frequents Chino Farms, stopping by daily for fresh vittles. Where once guests loved the food, but complained of the stuffy atmosphere, the renovated interior gives it an all-star rating. Think: Chino Corn Risotto.
1250 Prospect St., La Jolla, CA 92037
858.454.4244
Jsix
Christian Graves is one of those confident chefs that understands the intersection of art and food. He purchases whole animals, using every part to ensure waste is minimized; he cures his charcuterie in house. And, of course, he sources from local purveyors. Check out my recent review, including a recipe for his incredible sweet corn ravioli.
616 J Street, San Diego, CA 92101
619.531.874
The Linkery
Of San Diego’s sustainably inclined restaurants, The Linkery comes to mind first for many San Diegans, regardless of whether they knew what sustainability meant before entering. The owners purportedly know most of the farmers and ranchers from whom they source. As the name suggests, the restaurant is known for a variety of sausages, all made fresh in house.
3794 30th St., San Diego, CA 92104
619.255.8778
Market
While Chef Carl Schroeder and his crew don’t market (ahem) the restaurant as sustainable, Schroeder treks out to Chino Farms for fresh veggies each morning. It’s all about seasonal and simple here.
3702 Via De La Valle, Del Mar, CA 92014
?858.523.0007
Mille Fleurs
Like many of the nation’s best chefs, Executive Chef Martin Woesle, who began cooking at the age of 16, has a reputation for being a tough guy in the kitchen. This undoubtedly stems from a desire for the best, which extends to the ingredients he uses. He shops daily at Chino Farms, using local produce in mouthwatering dishes. Watch for his lobster, watermelon and avocado salad with lemon dressing. Drool. And drool some more.
6009 Paseo Delicias, Rancho Santa Fe, CA 92067
858.756.3085
Nine-Ten Restaurant & Bar
Executive Chef Jason Knibb is well respected by not only the San Diego community, but also his local culinary peers. His constantly rotating menu features sustainably raised meats from purveyors like Loch Duart, Santa Monica Seafood, Pacific Shellfish Inc. and Premier Meat Company as well as veggies from farms like Crows Pass, Cunningham Organic Farm and La Milpa Organica. Think Peach & Prosciutto Salad with shaved pecorino cheese, summer truffles, arugula and honey truffle vinaigrette.
910 Prospect St., La Jolla, CA, 92037
858.964.5400
Ocean Beach People’s Organic Food Cooperative Deli
That’s right; San Diego’s community owned grocery store has a deli, and not just a grab ‘n go type locale, but a sit-down deli featuring home-style vegan and vegetarian fare – even fresh baked goods. All organic, cruelty-free and minimally processed. Right on.
4765 Voltaire St., San Diego, CA 92107
619.224.1387
The Ritual Tavern
Sustainable pub food. Sources from purveyors, like Niman Ranch, which specializes in beef from humanely and sustainably raised cattle. Sources local mussels from Carlsbad Aqua Farm and natural, nitrate-free charcuterie from local meat curer Knight Salumi who sometimes sells at the Solana Beach Farmers Market on Sundays. Very cool ambiance, reminiscent of a London pub.
4095 30th St., San Diego, CA 92104
619.283.1618
Sea Rocket Bistro
An original concept, featuring treats straight from the ocean and a few from the land, Sea Rocket is all about social responsibility and sustainability. Most importantly, Sea Rocket only sources from local farmers, fishermen and ranchers. Executive Chef Christy Samoy is a clever one, serving dishes that might cause the average eater to do a double take (i.e. sardines on a stick). But, the sardines are a specialty of the house, so get with it! One to try: Sardines grilled whole with lemon-infused avocado oil.
3382 30th St., San Diego, CA 92104
619.255.7049
Whisknladle
1044 Wall St, La Jolla, CA 92037
858.551.7575
Prepkitchen
7556 Fay Avenue, La Jolla, CA 92037
858.875.7737
Executive Chef and Partner Ryan Johnston and Proprietor Arturo Kassel are passionate about food and food culture. Whisknladle is the higher end, ‘plant it in a chair and stay awhile’ incarnation, while Prepkitchen is casual, featuring flavorful, high-quality food for both people on the go and relaxers. Dishes at both restaurants are decidedly simple, yet, for most, trying to replicate them at home could prove difficult. San Diegans should thanks their lucky stars that the founding duo had the foresight to create two venues that simultaneously take diners back to a simpler time while transporting them to the best modern restaurants of Europe. One to try: Prepkitchen’s tuna melt, which is nothing like the traditional cafeteria sandwich. Think garlic poached wild albacore, remoulade and aged Gouda, sans mayo. Watch for my upcoming review of both establishments.
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