Edit ModuleShow Tags

FIRST LOOK: Bar by Red Door

Top farm-to-table restaurant expands its ethos to the glass


Published:

The Red Door has been at the forefront of farm-to-table restaurants in San Diego since they opened. The lesser-known other half of their eat-drink haven was always The Wellington next door—a small, intimate, sexy little steakhouse.

And now owner Trish Watlington is getting out of the meat business, for ethical and practical reasons (meat being a pretty big tax on American ecology). So they took months transforming the place into Bar by Red Door.

It’ll have small plates, like a quinoa sope topped with Mary’s chicken, shallots, cilantro and poached egg; cactus salad with feta, jalapeno, garlic, shallots and strawberries, and grilled carrots with burrata, carrot-top pesto, Meyer lemon balsamic and toasted almonds.

But the focus will by farm-to-table cocktails from bartender Cervantes Magaña—ingredients from the garden (Red Door has their own and grow about half of the produce for the restaurant), house-made syrups and bitters, plus Southern California spirits.

It’s opens tonight. And here’s a sneak peek of the design.

Edit ModuleShow Tags

More »Related Stories

Restaurants Are Dying; Here’s the Solution

It’s simple math, but the state of California refuses to allow it

Why Tacos Are The Best Food on the Planet

Tacos are rule-breaking, explosive, democratic, hand-held things of righteousness

Goodnight, Urban Solace

Urban Solace and Solace and the Moonlight Lounge are closing on Wednesday
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

 
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

Whale Watching Report from Hornblower for March 6–12

Whale watchers get their fill of gray whales, dolphins, and more

Shaping San Diego 2019

San Diego is a premier catalyst for innovation, creativity, and entrepreneurialism
Edit Module
Edit ModuleShow Tags