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Evacuation orders have been expanded into Banning.From Beethoven, Beyoncé and Bob Dylan to Kendrick Lamar, Woody Guthrie and Janelle Monáe, music of protest endures Warren Buffett’s subsidiary has expressed interest in bidding on San Diego’s gas and electric franchise agreementKPBS journalist Jean Guerrero explores polarizing adviser’s influences, tacticsThousands support the release of a 15-year-old Black girl in Michigan, who was sentenced to juvenile detention in May for violating her probation by failing to complete her online coursework for school, using the hashtag #FreeGraceThe Balboa Park institution will be known now as the Museum of UsAward-winning actor and director Yolanda Franklin has ambitious plans for 57-year-old Common Ground, the oldest Black theater company in San Diego and the third-oldest in the United StatesCommunities look for ways to control novel coronavirus in the places that have been hardest hitOn March 3, Juniper & Ivy restaurant turned 5 years old. Nationally-acclaimed Juniper and Ivy-consistently ranked "Best of the Best" by San Diego Magazine, and recognized as a Michelin Guide Bib Gourmand establishment-is a foodie paradise on the edge of San Diego's Little Italy. Pair that with pristine attention to detail and unsurpassed breadth of knowledge from our in-house Somms for an unforgettable dining experience.With a bit of imagination, we've transformed our outdoor space into a dreamy dining oasis. Part of that is Little Italy becoming the culinary destination in San Diego.A: Yes it’s still a great passion for me. was one of just eight San Diego County restaurants to earn Michelin’s Bib Gourmand rating in 2019. I’m a big fan of (Anthony) Wells.

In 2015, Owner Michael Rosen decided to start a serious conversation in San Diego about food, wine, ingredients and what they are capable of, and to put our humble city on the same culinary map as LA and New York. To celebrate the restaurant’s fifth anniversary this month, Wells will bring back some of the restaurant’s original menu items from 2014. Daily offerings rotate, based on the top ingredients brought in by local farmers and fishermen that morning.Founded by Owner Michael Rosen, with Executive Chef Anthony Wells at its helm, Juniper’s kitchen is backed by a supergroup of culinary minds that produce one of the most refined yet imaginative menus in town. Always Open. Skip to Navigation Skip to Content. Magical things can happen with a touch of imagination…we welcome you to dine Juniper & Ivy delivers a chef-driven menu that uses hand-selected, seasonal ingredients crafted with precision, passion, and creativity.

KPBS journalist Jean Guerrero explores polarizing adviser’s influences, tacticsFrom Beethoven, Beyoncé and Bob Dylan to Kendrick Lamar, Woody Guthrie and Janelle Monáe, music of protest endures One of America’s foremost authorities on klezmer music, this award-winning musician, band leader, composer, author, filmmaker and playwright will be featured in three performances at this year’s eight-week-long festival. 227 people like this. Jon is a chameleon who has cooked in different kitchens and always brought something new. When I get run down and tired, being in there recharges my batteries. To celebrate the “left coast cookery’s” fifth anniversary, this month owner Mike Rosen and executive chef Anthony Wells have brought back a handful of dishes from the Little Italy landmark’s original menu.Among the throwback dishes to be featured as specials over the next two weeks are chicken ballotine with morel mushrooms and barbecued carrots with carrot top chimicurri and grilled peanut oil.While Juniper & Ivy now feels like a standard-bearer on San Diego’s culinary scene, it wasn’t always such a sure thing. Juniper & Ivy owner Mike Rosen, left, with the Little Italy restaurant’s executive chef Anthony Wells.

It’s controversial. You may occasionally receive promotional content from the San Diego Union-Tribune. Fortunately, it worked out beyond Rosen’s imagination, and Juniper & Ivy’s success spawned a second new concept, the fast-casual quick-service chain Crack Shack, which will open its sixth location in Las Vegas this July.In honor of the restaurant’s fifth birthday, we asked Rosen five questions:A: We wanted to be a fine-dining restaurant from a cuisine standpoint but a comfortable fun place from the diner’s perspective. Founded by Owner Michael Rosen, with Executive Chef Anthony Wells at its helm, Juniper and Ivy’s kitchen is backed by a supergroup of culinary minds that produce one of the most refined yet imaginative menus in town. Page Transparency See More. The kitchen delivers a constantly rotating, chef-driven menu that uses hand-selected, seasonal ingredients crafted with precision, passion, and creativity. We thought it almost insulting to San Diego acquire ingredients from all over because we had such an abundance here.A: After Richard moved to San Diego, he became enamored with local produce and proteins and small farming operations and the menu reflected that. Nationally-acclaimed Juniper and Ivy-consistently ranked "Best of the Best" by San Diego Magazine, and recognized as a Michelin Guide Bib Gourmand establishment-is a foodie paradise on the edge of San Diego's Little Italy. ... Richard is still at Juniper one or two times a week at minimum, but it’s a natural evolution that the people who are grinding it out want to have their own imprint on the restaurant, too.A: We did touch the Yodel, actually. or. We did an apple cider Yodel, and we’re doing a strawberry one now.

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