Juniper & Ivy

Juniper & Ivy Restaurant Review:

Owner Michael Rosen made a big splash in the San Diego culinary scene with his vibrant Little Italy eatery. The converted 90-year-old warehouse has exposed beams, a bustling exhibition kitchen and colorful geometric art. The bar buzzes with guests enjoying elegant craft cocktails like “Per-Simmon Says” with Western Grace brandy, Uruapan Charanda, lemon, honey, persimmon, orange bitters and Mexican chocolate bitters. Chef Jason Franey took over as Juniper & Ivy executive chef from Anthony Wells, who now serves as culinary director. You might encounter ingredients hailing from the West and a progressive philosophy, occasionally tapping into molecular gastronomy on the playful, ever-changing menu. A warm buttermilk biscuit in cast iron arrives under a dome of alderwood smoke with smoky butter melting on top. Mustard caviar might accompany fingerling potatoes with sundried tomato crème fraîche, poached egg and coppa. Vegetarians can feast on ancient grains paired with seasonal roasted vegetables, while carnivores slice into a New York strip or order up the off-menu burger, a homage to an In-N-Out animal-style burger. For dessert, there’s the kitschy Yodel: servers pour hot chocolate over a cylindrical devil’s food cake, hazelnut brittle and white chocolate mousse. The unique wine list favors imports and selections unexpected and atypical for San Diego.