In this sweeping 250-seat warehouse dining space in San Diego, celebrity chef Richard Blais couples his inventive west coast-inspired American fare with geometric art and a bustling open kitchen. The kinetic energy in Juniper & Ivy effortlessly flows from its architecture to your plate. Movement and symmetry in a dessert like the kitschy Yodel --- a cylindrical devil’s food cake made with hazelnut brittle and white chocolate mousse --- is the big finale. See more...