With more than 6,000 small farms throughout San Diego County, it’s only natural
that local chefs have joined the farm-to-table movement. These progressive
restaurants serve only the freshest locally grown ingredients.
THE WOODEN SPOON
Sit by the open kitchen and watch the chefs turn out plates
of Jidori fried chicken, burgers topped with smoked blue
cheese and “baconion” jam, and colorful, garden-fresh
salads. The chalkboard lists the local farms that provide the
picked-that-morning produce for the day’s menu.
805 E. Valley Parkway, Escondido
THE RED DOOR
Dishes like the harvest salad, veggie egg rolls or garden
ravioli are loaded with produce from the owner’s
backyard on Mt. Helix. What they don’t grow themselves
is sourced from nearby growers like Suzie’s Farm, Be
Wise Ranch and Stehly Farms.
741 W. Washington St., Mission Hills
GEORGE’S CALIFORNIA MODERN
Overlooking La Jolla Cove, this oceanfront beauty is a
stalwart of San Diego’s farm-to-table scene. Experience
the best seafood (like local spot prawn) and produce
from the famed Chino Farms paired with fine wine
during their eight-course tasting menu.
1250 Prospect St., La Jolla
This neighborhood favorite, with its packed, covered patio,
is known for its scratch cuisine and use of seasonal produce.
Locals love the Triple Napkin Burger with fontina, bacon
San Diego meets Mexico in this
compelling cross-border fare.
Bracero Cocina de Raíz
Chef Javier Plascencia
champions this cuisine at his
beautiful bilevel eatery, where
beef cheek tacos, wood-fire
grilled octopus and shrimp
ceviche tostadas with avocado
color the menu.
1490 Kettner Blvd., Little Italy
This bayfront beauty serves
up spectacular skyline views
and creative modern Mexican
cuisine. Post up on the patio for
mussels with chorizo or carne
880 Harbor Island Drive,
Chef Trey Foshee from
George’s takes on tacos at
this colorful coastal eatery.
Try his mahi ceviche tostada
or the grilled avocado and
creamy corn salad taco on
handmade blue corn tortillas,
all perfect with a margarita
after a day at the beach.
2259 Avenida de la Playa,
set the scene at both
outposts of Puesto. Try the
grilled swordfish tacos and the
1026 Wall St., La Jolla; 789
W. Harbor Drive, Marina District
mustard and Fresno peppers.
1044 Wall St., La Jolla
THE LAND & WATER CO.
Rob Ruiz, a sushi chef turned
sustainable food advocate, helms
restaurant inside a historic Queen
Anne building. Ruiz serves only
the best fish and shellfish (nothing
frozen), but no edamame, since the
menu is also non-GMO.
2978 Carlsbad Blvd., Carlsbad
TERRA AMERICAN BISTRO
Part of the farm-to-table movement
since the late ’90s, chef Jeff
Rossman is a culinary whiz. Try his
pumpkin ravioli with toasted corn
cream, and don’t miss the rotating
list of liquors infused in-house,
such as dried cherry and
7091 El Cajon Blvd., La Mesa
WRENCH & RODENT
Crowds come for chef Davin Waite’s
nontraditional sushi and creative
dishes, like yellowtail in an arugula-chimichurri sauce, stuffed and
deep-fried shiitake mushrooms,
or spicy scallop carpaccio. All
the ingredients and seafood are
carefully selected and sourced.
1815 S. Coast Highway, Oceanside
Fresh from the Farm
San Diego County has more small
farms than any county in the nation.
It’s also the nation’s top producer of
avocados and nursery flowers.*