Chef Rob Ruiz (formerly of Harney Sushi) has a new passion project called The Land & Water Company, opening in late March. The forward-thinking Carlsbad eatery will be set in the Twin Inns building, a Victorian mansion built in 1886 and once the home of the town’s co-founder. Dubbed a "French izakaya" (a Japanese pub), Ruiz will present a hyper-local focused menu with produce sourced from local farms and meat, including grass-fed beef, from ranches within a 50-mile radius of the restaurant. Think California cuisine with French, Hawaiian and Japanese influences. Ruiz, a master with sushi who was trained in Hawaii, is also a dedicated to sustainability and takes an eco-minded approach to selecting his fish and preparing his delicous food. Lunch & Dinner nightly. The Land & Water Company, 2978 Carlsbad Boulevard, #110, Carlsbad, CA 92008, 760-729-5263.
Craft beer empire, Stone Brewing Co. has opened a new tap room and eatery across from PetCo Park. The new stylish space, Stone Brewing Tap Room, is dressed up with reclaimed wood and stone, sports 16 taps and a wood-fired oven for gourmet flatbreads like Thai curry chicken. Produce for the pizzas comes from the brewery's Escondido farm. The taproom has an excellent patio that overlooks the ball field. Also brewing in the Stone camp is its new restaurant/bar within PetCo Park, so baseball fans can enjoy craft beer and casual eats at the game, come April. Lunch & Dinner daily. Stone Brewing Tap Room, 795 J St., San Diego, CA 92101, 619-727-4452.
Top Chef All-Stars winner Richard Blais brings his culinary smarts to San Diego with Juniper & Ivy. Set in a 100-year-od renovated warehouse on the edge of Little Italy, Juniper & Ivy is Blais’ latest project which he calls a “left coast cookery.” This greatly anticipated modernist restaurant with its giant exposition kitchen serves up California seasonal cuisine with curated products and radical techniques. Blais, who trained at The French Laundry, Daniel, Chez Panisse and elBulli, works closely with chef de cuisine Jon Sloan, formerly the executive chef/partner at Roy’s San Diego Waterfront. Juniper & Ivy, 2228 Kettner Blvd., San Diego, CA 92101, 619-269-9036.
Herringbone Heads to LA
Chef Brian Malarkey, who operates Herringbone and Searsucker in the San Diego area, has opened Herringbone at the Mondrian Los Angeles. Herringbone, Mondrian, 8440 Sunset Blvd., West Hollywood, CA 90069, 323-848-6000.
Amanda Baumgarten is chef/partner at Waypoint Public, a North Park eatery offering bistro fare and craft beers. Waypoint Public, 3794 30th St., San Diego, CA 92104, 619-255-8778.
Executive chef Eric Bauer has left Rancho Valencia to move on to a position at a catering company. The search is on for a new executive chef. Matt Borbon will remain chef de cuisine at Veladora. Veladora, Rancho Valencia, 5921 Valencia Circle, Rancho Santa Fe, CA 92067, 858-759-6216.
Chef Brian Malarkey’s Point Loma eatery Gabardine has shuttered. His remaining fabric-themed restaurants in San Diego are Herringbone and two locations of Searsucker. Gabardine, 1005 Rosecrans St., San Diego, CA 92106, no phone.
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