|
Arterra Restaurant
"Art of the Earth". Specializes in contemporary seasonal cuisine highlighting the seasonal bounty of San Diego's finest farm-fresh produce.
Marriott San Diego Del Mar: (858) 369-6032
A.R. Valentien
Innovative California cuisine. Daily menu change with fresh seasonal items. Executive Chef Jeff Jackson is a Slow Food San Diego Board member. Chef de Cuisine: Tim Kolanko.
The Lodge at Torrey Pines, La Jolla : 858-453-4420
Barona Casino
Executive Chef Dean Thomas has infused Slow Food into the restaurants at Barona using local suppliers and the freshest ingredients. Lakeside, CA: 888-7-Barona
Bread and Cie
Bakery and café. Traditional Euopean artisan bread making techniques with attention to fine points of texture. Freshest ingredients and local restaurant supplier.
San Diego: 619- 683-9322
Café Cerise Chef Jason Siebert has moved from San Diego to Pasadena.
Café Chloe
Cozy, bistro where the East Village meets Paris chic. Menu features French classics with a California twist. Desserts made in-house. Wine bar/ catering. Executive Chef: Katie Grebow
Downtown San Diego : 619-232-3242
Cardiff Seaside Market
Gourmet food/catering. Locally grown produce, fresh fish, sushi, artisan meats and cheeses. Fine wines. Dishes prepared daily. Custom menus for events. Executive Chef: Scott Wright
Cardiff : (760) 753-5445
Chileco: Organic, high end catering company. Menus are designed around the seasons and inspired by fresh herbs, fruits and organic vegetables grown in the fertile coastal soils of north county San Diego. Executive Chef: Scott Wagner
San Marcos: 866-66-CATER
Croces: Landmark downtown restaurant and jazz bar. Contemporary American fine dining with some international and Southwestern cuisine. Live music nightly San Diego: Gaslamp District (619) 233-4355
Delytes Catering Menu creation/full service event co-ordination. Food is produced fresh daily using the fresh seasonal ingredients and locally produced products. Executive Chef/Owner: Lead DiBernardo
Temecula 951-296-1210
Extraordinary Desserts: Café/Bakery and online store. Exquisite pastries using organic and sustainable products. Wedding cakes & rare teas are specialty. San Diego: Balboa Park: 619-294-2132 & Little Italy: 619-294-7001
JSix: Coastal California cuisine. Fresh seafood from flown in daily. Sustainable fish from Monterrey Bay Acquarium "Seafood Watch List" and the best organic local produce. Executive Chef: Christian Graves. San Diego: Gaslamp Quarter: (619) 531-8744
Lotsa Pasta Restaurant, carry out, catering, retail store. Handmade pasta and fresh sauces. Vegetarian and heart healthy items available. San Diego Pacific Beach 619-858-581-6777
Michele Coulon Dessertier: European style elegant desserts & spectacular, artistic wedding cakes made with the finest fresh ingredients, organic sugar, real butter, Belgian chocolate. La Jolla: 858-456-5098
Modus: Supper club and lounge. California inspired traditional Europenan dishes. Fresh organic ingredients from local farms. Cocktails made with fresh organic juices. Executive Chef: Nathan Coulon
San Diego: Banker's Hill: 619-236-8516
Mollys: Contemporary California cuisine. Organic meats and seasonal produce from local purveyors. Wine pairings with artisan cheeses are a specialty. Executive Chef: Timothy Au
Downtown San Diego in the Marriott Hotel: (619) 230-8909
NINE-TEN: Evolving California cuisine. Daily menu dictated by harvest at local artisan farms. Seafood from local mongers and fresh flown from Hawaii, North Pacific and Atlantic regions. Executive Chef: Jason Knibb
Downtown, La Jolla: (619) 964-5400
Q'ero (formerly Amici) Latin American/Peruvian. Eclectic home-style menu. All items made to order. Fresh products from California's finest local farmers and food producers. There's a story with every dish. Chef/Owner Monica Szepesy
Encinitas: (760) 753-9050
Stingaree: Italian influenced hybrid of cuisines with seasonal ingredients, fresh meat and fish from local vendors.Upstairs nightclub with VIP lounge, rooftop cabanas. Executive Chef: Anthony Friscia.
Downtown San Diego: (619) 544-9500
Stone Brewing World Bistro & Gardens: Eclectic global contemporary menu features fresh organic, locally grown products. 100% naturally raised meat. Regional beer, wine, artisan breads and cheeses. Condiments made in-house.
Executive Chef: Jeff Massey Escondido: (760) 471-4999 ext. 1
Terra: American contemporary Cuisine. Fine dining without pretension. Fresh local and regional products with unique presentation. Catering, on site weddings and events. Hillcrest, San Diego: (619) 293-7088
The Quail: California Cuisine. Fine dining lakeside. Banquet & private rooms. Campagne Sunday brunch. Fresh local ingredients sustainable fish and meats. Menu prepared daily. Executive Chef: Jason Cononolly
San Marcos (760) 744-2445
The Linkery: Ingredient driven menu. All-natural meats, highlighting heritage breeds, fresh, wild-caught local fish and independent local farms in our region, house made fresh charcuterie. Chef/Owner Jay Porter
North Park, San Diego (619) 255- 8778
The Marine Room: Global cuisine rooted in the French classics. Dining with oceanfront view. Private parties. Fresh menu prepared daily with locally grown produce, artisan meats. Executive Chef: Bernard Guillas. La Jolla (866) 644-2351
Villa Italia Trattoria
Traditional Italian menu features pastas, gnocchi, salamis made in-house. Pizza created with fresh produce, cheese and meats from local producers. Chef Owner: Paolo Padrazzani Downtown Encinitas: (858) 274-9732
Waters Fine Catering: All types of events. Handcrafted menus produced fresh daily. Sustainable, organic products from local vendors. Tree & vine ripened fruits. Artisan cheeses and breads. Executive Chef: Andrew Spurgin
San Diego: (619) 276-8803
| 
