Juniper & Ivy: A Love Story

(It's important to note the title suggestion I received from my editor Andrew -

 "I'm obsessed and may need clinical help")

By what merits do we call something exceptional or extraordinary? Ideas of perfection seem always to be subjective. Perfection, like beauty, is found in the eye of the beholder.  

That being said, I’d like to assert that I have found perfection, the crème de la crème, the best of the best, the very thing that should be the standard by which all challengers should be compared to and to which all contenders should aspire to be.

That standard of perfection? 

A restaurant (the other is my mama, and you can read that post here).

Juniper & Ivy, your name should be listed as the synonym for perfection in every foodie’s thesaurus.  

Juniper & Ivy interior and kitchen,
and my designated seating..the plating station!

Juniper & Ivy is the gastronomic child of food genius, Top Chef Superstar, restaurateur, author, and the only celebrity that makes me blush, Chef Richard Blais. Blais studied under some of the world’s iconic chefs, including Thomas Keller and Daniel Boulud. He began his first eateries in Atlanta and in 2014, Blais brought San Diego its greatest culinary gift to date. He debuted Juniper & Ivy in March 2014, changing life for us foodies as we know it.

I didn’t know it was possible to love a restaurant until I stepped into J&I one unforgettable April evening. I had been a fan of Blais since my mother/daughter date night ritual of watching Top Chef and Top Chef: All Stars. Blais was always our favorite, but never did I think that one day, he might just know who I am.  

First time meeting Chef Richard Blais at the San Diego Burger Bash 2013

20+ visits later, I am in a full-on food love affair with J&I. Consuming food from dozens of food establishments each month is daunting, educational, and entertaining at the same time. I used to love it. But now, J&I has ruined my hobby, in the very best way possible.

Richard Blais doesn’t cook because of the profit or because his name makes people’s hearts swoon. He cooks because he wants to and because he has a passion for food.  He sees dining for what it can be and aims to do that which others have been too afraid to do. 

The "carne cruda asada toast" 

I have found myself comparing anything I may eat to “the standard” (aka Juniper & Ivy) and to the thought process “WWRD” (aka “What Would Richard Do?”). I still aim to be objective and give each new restaurant’s dish the courtesy of due process. But often I find myself holding back thoughts of that perfect bite of the moist and flavorful carne cruda asada toast, with the oozing quail egg that perfectly softens  the toasted edges of the thick cut bread, giving the senses both crunch and softness and salt and sweetness and a taste that makes you wonder how you will ever eat a piece of toast the same way ever again.  I blush at these memories of J&I, and quickly scan Opentable for the next available reservation. 

This past winter, I checked off an item from my foodie bucket list when I dined at a few two and three Michelin Star restaurants. Daniel Boulud and Jean Georges’ establishments wowed me. They enticed my palate and my mind with their attention to detail, and their perfectly orchestrated lunch and dinner service. The food was as beautiful as it was delicious. I also spent an evening at Colicchio & Sons, wanting to have a taste of Tom Colicchio’s acclaimed Craft restaurant collection. The service was on point, the dishes flavorful and satisfying, and the atmosphere made you forget the winter storm brewing on the other side of the glass window. 

These restaurants were some of the best I will ever visit. 

But…they weren’t J&I.

As I stared at the beautiful entrées on the gold plated dish wear, I longed to be at Juniper & Ivy. I longed for the surprising twists, the complicated yet complementary flavors, the sarcastic remarks of Chef Jon Sloan, the organized chaos of the plating station, and the comfort of the yodel  (see pictures below and you’ll understand). The greatness of J&I also stems from the staff that embody the very essence of Juniper and Ivy, and the Richard Blais’ culinary vision has. 

As told to me by the staff, Chef Blais, alongside business partner and J&I investor Michael Rosen, didn’t open Juniper & Ivy to give the general public the mild and lackluster dishes that they are used to; he opened it to cook the food he dreams of, with the confidence that there are those that will appreciate the oddness that makes each starter, entrée, and dessert beautiful, balanced and unforgettable. 

           

Dining in San Diego, Part 1

I really like food. 

Good Food. (And it’s a good thing that I really really really like to work out… or this would be a serious problem.)

Luckily, I live in the perfect foodie town… San Diego, CA. There is seriously a new restaurant opening every week and some kind of food event every weekend. It's kinda crazy how much San Diego to offer. You can find basically any food or cuisine in this town. The downside? It slims down your wallet and widens your waist.

Since I am a firm believer that moderation is key, I apply this concept to my food and dining out choices. For me, dining (and especially fine dining) is a form of entertainment. It's not just about being hungry, getting full and calling it a night. It starts with admiring and observing a restaurant's interior and ambiance. Discussing food prep and pairing with the servers is a must. I love seeing how chefs combine flavors, taste and texture and I love hearing waiters give their own opinion of the food. Waiters who know the food they serve is not only impressive but demonstrates that the owners and chefs truly care about what they are plating. Knowing about what you are eating and how it was prepared helps you enjoy a meal all the more. When the food arrives, you obviously have to instagram and spam your facebook feed with photos and finally dig in and enjoy the meal. But its not just about the eating part, its the whole experience and for me, it sure is entertaining. Some people pay for overpriced Disneyland tickets, I'd rather pay for an excellent dining experience.

That being said, I am on a personal mission to savor the San Diego food scene. I have a huge mental list of places to go and plates to eat. Thanks to social media, I have already been dying to try many awesome restaurants and some of the food they offer. I have also started covering events for DiningOut SD and I am thrilled for this opportunity! (I may also have to start exercising more....)

Food I have tasted (either at an event or at the actual restaurants):