Hotels & Resorts Archives - San Diego Magazine https://sandiegomagazine.com/tag/hotels-resorts/ Wed, 03 Jan 2024 22:45:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://sandiegomagazine.com/wp-content/uploads/2023/08/cropped-SDM_favicon-32x32.png Hotels & Resorts Archives - San Diego Magazine https://sandiegomagazine.com/tag/hotels-resorts/ 32 32 Secrets of the LaFayette Hotel https://sandiegomagazine.com/features/behind-the-lafayette-hotel/ Wed, 03 Jan 2024 22:45:54 +0000 https://sandiegomagazine.com/?p=65943 In an SDM exclusive, owner Arsalun Tafazoli walks us through the design decisions behind the $31 million facelift of the El Cajon Boulevard institution

The post Secrets of the LaFayette Hotel appeared first on San Diego Magazine.

]]> As soon as it was announced that the historic, newly renovated LaFayette Hotel reopened, the airwaves started buzzing.

Ten chat threads of mine were all popping off simultaneously. “Have you been yet? Is it nice?”

Spoiler alert: It is nice. Really nice. This is the hotel’s first renovation since its construction in 1946, and the new version’s got custom everything: art pieces from CH Projects founder Arsalun Tafazoli’s own downtown home, lush textiles, vivid wallpaper, plush beds, decadent food. It has a pool harkening back to the days of old Hollywood, a few good bars and restaurants, and an antique-styled bowling alley à la There Will Be Blood.

Just as important is what The LaFayette Hotel doesn’t have, namely room service and televisions, since guests are meant to spend time mingling. And what it hasn’t got yet, but will soon—a subterranean, 1960s-esque supper club called Lulu’s and a Turkish bath–style spa—is sure to be the cherry on top of the $31 million renovation cake. It’s still a work in progress. But the bones are there, and from a design standpoint, they’re strong.

The LaFayette Hotel’s design was conceived in collaboration with Brooklyn-based Post Company, which also helped create the hotel’s custom finishes, like the rooms’ botanical goth wallpaper and The Gutter bowling alley’s plaster cast ceiling, alongside the hotel’s owner, Tafazoli, and his team. Tafazoli has a strong point of view and a deep personal connection—call it an obsession—with every design element, from the giant Atlas globe in the lobby bar to the custom guides to San Diego that appear in every room (full disclosure: our Chief Content Officer Troy Johnson penned that guide. You’ll recognize the prose when you see it).

Tafazoli’s properties are all reflective of his good taste. In-house at CH, Tafazoli has the Department of Interior, a “small army of six people” who help bring his fantastical visions to life. “Execution is a very difficult thing,” he tells me. “Every piece was custom sculpted, and we had to sort of figure out how you could get all modern building infrastructure into pieces we created.”

To add to the challenges, The LaFayette Hotel is on the National Register of Historic Places, so CH is required to build and design with the time period in mind and have plans approved by the Register. The result is a whimsical reimagining of what the property must have been like in its heyday.

Would he do it again? Is CH a hotel company now? Tafazoli looked overwhelmed as soon as I asked, letting out a big sigh. He had just gotten done telling me how much “brain damage” all of this had caused. He thinks for a second—then assures me that CH is a San Diego-focused company, so any expansion will stay here. Restaurants are always part of the game. But more hotels? “That’s not really up to us to decide,” he says. “If people like it, and the work resonates, then that gives us the opportunity to continue to do the work.”

Below, Arsalun Tafazoli shares his vision and inspiration for the LaFayette Hotel’s design and decor in his own words:

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring their lobby bar with lamps, decorative chairs, and a large skylight
Photo Credit: Tomoko Matsubayashi

“The fringed chairs in the Lobby Bar use fabric from House of Hackney. The mural that wraps around the bar was painted by Brazilian artist João Incerti. The custom Atlas sculpture that anchors the room at the center of the bar is filled with hidden symbolism, referencing everything from Wu-Tang to my late dog.”

Poolside chairs and cabanas designed by Consortium Holdings for the LaFayette Hotel
Photo Credit: Tomoko Matsubayashi

“We had custom fabrics and umbrellas made for the pool. This is a pretty historic space, and we wanted to keep the core of it. The cabana rooms are a big part of what makes the property special. It’s a special experience to have direct access to the pool in that way, and it makes for a pretty immersive environment. We thought about the flora and fauna that surround the pool and how they incorporate a level of escapism.”

The LaFayette Hotel
Photo Credit: Tomoko Matsubayashi

“[Oaxacan restaurant] Quixote was fabricated using elements sourced from a deconstructed church. We consider this space a place of agnostic worship. One side of the restaurant is the dark altar and one is the light altar, and they represent each side of us.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring The Gutter, the hotel's bowling alley inspired by Henry Frick's
Photo Credit: Tomoko Matsubayashi

“The Gutter was designed based on archival photos of Henry Frick’s personal bowling alley at the base of the Frick Museum in New York. We wanted to recreate it true to period. This room is also inspired by the final scene of the film There Will Be Blood.”

Beginner's Diner, a 24-hour restaurant with a retro 1950s diner aesthetic
Photo Credit: Tomoko Matsubayashi

“Beginner’s Diner is a true historical recreation of a 1940s diner—even down to the dimensions of the booths. Everything is custom and made by hand. We were also inspired by the Double R Diner from Twin Peaks.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring their lobby which has checkered floors inspired by the Ritz in Paris
Photo Credit: Tomoko Matsubayashi

“For the lobby, we wanted to do something that felt timeless and not hyper-relevant. The classic checkered flooring is an ode to the Ritz in Paris and other famous hospitality institutions around the world. Checkered floors are rooted in tradition, but the palette is updated. We made it our own by playing with color.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring a bedroom interior with a luxurious bed, mid-century interior, and a bathtub
Photo Credit: Tomoko Matsubayashi

“We put bathtubs in the ultra-luxe rooms because we’re fans of a nice bath. Also, these rooms were designed with a sense of intimacy and we imagined them as a place to share with someone you’re close with. There’s a particular mark in a relationship when you can use the bathroom with the door open. So why not put a bathtub in the middle of a luxurious room you are going to share with someone special?”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring a bedroom interior with custom Moroccan terracotta tile and a view of the courtyard
Photo Credit: Tomoko Matsubayashi

“The poolside rooms feature custom Moroccan terracotta tile. Fundamentally, the rooms have the same design as those in the main building, but they use a different color palette and materiality—we had to make them more durable and waterproof. There are references to pool culture, reflecting the sun and San Diego, utilizing brighter tones.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring a blue couch with jaguar print cushions and custom hand-drawn wallpaper from Dane Danner
Photo Credit: Tomoko Matsubayashi

“The patterned wallpaper in the rooms was hand-drawn by Dane Danner and made in collaboration with Post Company.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring embroidered banners made by artist Meghan McAleavy
Photo Credit: Tomoko Matsubayashi

“The silk embroidered banners were made by artist Meghan McAleavy. The hallway wallpaper was designed in-house [by the CH Projects Department of Interior], and all the room numbers were custom-made, as well. We wanted the hotel to have a deep sense of history and tradition. There is a sense of familiarity, but also, you can’t quite place it. There are a lot of custom details in all the corridors. We really tried to create a place where you can get lost and find little new details every time you come back.”

Consortium Holding's newly renovated Lafayette Hotel in North Park, San Diego featuring custom reading lamps with images of snakes embroidered
Photo Credit: Tomoko Matsubayashi

“The sconces are custom glass made special for the hotel. The snake reading lamps are symbolic and represent a protector on your shoulder, but could also be interpreted as a devil on your shoulder. The theme of snakes permeates throughout the property. Snakes and serpents are probably the most significant animals in literature and mythology.”

“They can be seen as protectors and/or dangers, darkness and light, good and bad. They also have the ability to shed their skin, and that is powerful—they represent aspirational qualities such as transformation, renewal, forward growth, resilience. Also, in terms of design [at CH Projects], we never want to be neutral, and there is never a neutral reaction to a snake. People either love them or are disgusted by them. They represent the best or the worst sides of us.”

The post Secrets of the LaFayette Hotel appeared first on San Diego Magazine.

]]> Inside the Newly Opened 1 Hotel San Francisco https://sandiegomagazine.com/things-to-do/travel/1-hotel-san-francisco-opens/ Wed, 01 Nov 2023 18:00:55 +0000 https://sandiegomagazine.com/?p=58943 The City by the Bay's latest property focuses on sustainability and opulent comforts

The post Inside the Newly Opened 1 Hotel San Francisco appeared first on San Diego Magazine.

]]> When I moved away from San Francisco, a dear friend reminded me that the city would move on without me.

No other city’s identity fluctuates like San Francisco’s. In the years I resided there, SF was the west coast’s urban oasis of innovation and culture. It was a hippie hotbed and a home to tech bros and overpriced closets called apartments. Ground zero for California’s equity and housing issues. But every return rekindles my affection for California’s Golden City.

And, now, there’s one more reason to love SF. The new 1 Hotel San Francisco boasts prime real estate on the Embarcadero. Even on foggy mornings, floor-to-ceiling windows in many of the property’s guestrooms present the Bay Bridge, the Ferry Building, and Claes Oldenburg and Coosje van Bruggen’s pop-art sculpture Cupid’s Span. While the proximity to downtown is surely appealing, what’s most exciting about this luxury hotel is its sustainability measures.

Restaurant Terrene featuring oak flooring and hanging plants located in 1 Hotel San Francisco
Courtesy of 1 Hotel San Francisco

Salvaged oak flooring and reclaimed redwood beams from the old Bay Bridge provide a soft, natural welcome into the lobby “living room” area.

Traditional guestrooms are both cozy (yes, in San Francisco speak, that means small) and decadent. Thoughtful touches abound, like Kassatex linens, real plants, water refill stations and in-room glass carafes to lessen plastic bottle usage, refillable Bamford bath products, plush robes and slippers, and Nespresso machines (though the hotel boasts that the pods are recyclable, this doesn’t exactly align with the property’s lofty sustainability goals).

Over at Terrene, the bayfront farm-to-table restaurant, the after-work crowd spills onto the terrace in the evenings for mushroom flatbreads and vegan sliders.

Other notable highlights include a 24-hour Field House gym, rooftop yoga and fitness classes, the Bamford Wellness Spa (which might feature the only outdoor rooftop bathtubs in SF), complimentary e-bikes, and the Audi e-tron house car. This month, the hotel is also offering a Thanksgiving dinner, a sound bath, and a pottery workshop.

Around every bend, mindful guests can feel the intentionality of the property’s design, a thoughtful blend of the city’s varied high-tech, high-minded, and hippie identities. Without being preachy, 1 Hotel aims to educate guests about sustainability—there’s a rooftop apiary and chef’s garden. In-room literature explains that everything from workers’ uniforms to closet hangers are made from recycled materials. Showers have timers to limit water use.

But, at the end of the day, the lasting effect is one of comfort at a hefty price tag in an inspiring city troubled by equity woes visible out those palatial windows.

The post Inside the Newly Opened 1 Hotel San Francisco appeared first on San Diego Magazine.

]]> FIRST LOOK: The Grill https://sandiegomagazine.com/food-drink/first-look-the-grill/ Tue, 14 Jun 2016 07:47:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/first-look-the-grill/ Jeff Jackson gets an outdoor griller's dream with 2.5 million-dollar overhaul

The post FIRST LOOK: The Grill appeared first on San Diego Magazine.

]]> As I talked about in this month’s restaurant review, the Lodge at Torrey Pines is one of the apexes of San Diego’s dining scene, thanks to chef Jeff Jackson and the signature dining room, A.R. Valentien. And now they’ve just stepped up their casual game, too, unveiling a $2.5 million renovation of The Grill at the Lodge at Torrey Pines.

The centerpiece? Fire.

Jackson and chef de cuisine Kyle Wiegand created a whole new menu for The Grill, part deux, and it’s focused around a six-foot, custom wood-fired grill with a diner-facing fireplace. The grill is six-foot, so is the oven, and there are two rotisseries. It continues the San Diego movement of open-fire cooking, and takes it to a whole new level. San Diego grill master Phil Roxworthy designed it all.

The redesign added five outdoor fire pit tables, an overhead wooden trellis, craftsman teak furniture and more than doubled the capacity of the space that overlooks the Torrey Pines Golf Course.

The new menu will have classics like Jackson’s famed Drugstore Burger, plus a spin on the Monte Cristo (wood-roasted turkey, applewood ham, gouda on raisin brioche with strawberry-green pepper jam); an oak-grilled tri-tip done Santa Maria style with pinquito beans, salsa, home made steak sauce and grilled bread; and a hot smoked black pepper salmon with peperonata and crispy polenta.

Wiegand is a home brewer and member of the San Diego Brewers’ Guild, so his 12 San Diego crafts on tap should always be solid. He’s also planning a series of seasonal beer collaborations (first is Sept. 21 with Alesmith Brewing). The wines will showcase some of Baja’s top, and craft cocktails are also on offer (blood-orange mojito, jalapeño margarita, a “local” mule, a boulevardier, etc.)

It’s open today. Serving breakfast, lunch and dinner every day from here on out. 11480 North Torrey Pines Rd. 858.777.6641.

Now please enjoy the first known photos of the brand spanking new Grill.

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

The post FIRST LOOK: The Grill appeared first on San Diego Magazine.

]]> The Perfect Lunch https://sandiegomagazine.com/food-drink/the-perfect-lunch/ Fri, 03 Apr 2015 04:00:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/the-perfect-lunch/ Lean protein, not-lean dessert at Oceana Coastal Kitchen

The post The Perfect Lunch appeared first on San Diego Magazine.

]]> Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.

I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:

YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.

NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.

The Perfect Lunch

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]]> FIRST LOOK: Oceana Coastal Kitchen https://sandiegomagazine.com/food-drink/first-look-oceana-coastal-kitchen/ Sat, 31 Jan 2015 10:33:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/first-look-oceana-coastal-kitchen/ Catamaran Resort unveils its new $2.1 million restaurant

The post FIRST LOOK: Oceana Coastal Kitchen appeared first on San Diego Magazine.

]]> There’s a fine line between being “a classic” and being a little behind. When you’re an iconic property like Catamaran Resort in Mission Bay, the challenge is deciding when to pull the trigger on a massive overhaul. Reupholstering chairs won’t do. We’re talking a $2.1 million reinvention that requires blowing out walls, hiring renowned architects and designers (Kristine Smith Design Studio, who did both Disney’s Grand California Hotel and The Lodge at Torrey Pines), and building an 800-gallon vertical jellyfish aquarium smack dab in the middle of the room. That’s some change. And Feb. 3 marks their soft open when you can see and taste it for yourself. (Note: Soft openings are really rehearsals, so exercise a little patience.)

Named Oceana Coastal Kitchen, the 8,200 square-foot restaurant is the iconic property’s first new dining concept in 30 years, and continues the rise of good food in Pacific and Mission Beaches. They’ve expanded the al fresco seats looking out over Mission Bay, plus a 12-seat private dining room and a 16-seat semi-private room. The chef is Steven Riemer, who put in a decade-plus at the Ritz-Carlton Laguna Niguel before spending seven years as executive sous at The Lodge at Torrey Pines. His menu is being called “a playful take on California cuisine.” If food at The Lodge (owned by the same parent company, Evans Hotels) is any indication of quality, expect top-notch, local, seasonal ingredients. Riemer’s debut menu includes dishes like duck risotto with Japanese squash, Niman Ranch pork chop with goat cheese grits and a California seabass with ancho chile, orange, beets, faro and baby kale. There’ll also be a raw bar and a sushi bar. Pay close attention Riemer’s desserts, since pastry was his specialty at The Ritz. At Oceana he’s got banana pudding, apple empanadas with buttermilk ice cream, espresso brulee and Meyer lemon Rice Krispie treats.

And now for the unveiling. Please enjoy the first known photos of Catamaran’s multimillion-dollar overhaul:

FIRST LOOK: Oceana Coastal Kitchen

The post FIRST LOOK: Oceana Coastal Kitchen appeared first on San Diego Magazine.

]]> The Best Food & Drink Events This Month: September-October 2014 https://sandiegomagazine.com/food-drink/the-best-food-drink-events-this-month-september-october-2014/ Wed, 17 Sep 2014 07:33:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/the-best-food-drink-events-this-month-september-october-2014/ Celebrate the Craft, Sriracha Festival, Equinox Dinner

The post The Best Food & Drink Events This Month: September-October 2014 appeared first on San Diego Magazine.

]]>

Celebrate the Craft

WHEN: Oct. 12, 11:30AM-3:00PM

WHERE: The Lodge at Torrey Pines, 11480 Torrey Pines Rd., 858.777.6607

COST: $125

MORE INFO »

The Best Food & Drink Events This Month: September-October 2014

The Best Food & Drink Events This Month: September-October 2014

Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.

Sriracha Festival

WHEN: Sept. 20, 2-6PM

WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.

COST: $59-$160

MORE INFO »

Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival.  Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.

Autumnal Equinox Dinner at Suzie’s Farm

WHEN: Sept. 20, 5PM-10PM

WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego

COST: $175

MORE INFO »

Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.

The post The Best Food & Drink Events This Month: September-October 2014 appeared first on San Diego Magazine.

]]> The Best Food & Drink Events This Month: September-October 2014 https://sandiegomagazine.com/food-drink/the-best-food-drink-events-this-month-september-october-2014-2/ Wed, 17 Sep 2014 07:33:00 +0000 https://staging.sdmag-courtavenuelatam.com/uncategorized/the-best-food-drink-events-this-month-september-october-2014-2/ Celebrate the Craft, Sriracha Festival, Equinox Dinner

The post The Best Food & Drink Events This Month: September-October 2014 appeared first on San Diego Magazine.

]]>

Celebrate the Craft

WHEN: Oct. 12, 11:30AM-3:00PM

WHERE: The Lodge at Torrey Pines, 11480 Torrey Pines Rd., 858.777.6607

COST: $125

MORE INFO »

The Best Food & Drink Events This Month: September-October 2014

The Best Food & Drink Events This Month: September-October 2014

Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.

Sriracha Festival

WHEN: Sept. 20, 2-6PM

WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.

COST: $59-$160

MORE INFO »

Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival.  Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.

Autumnal Equinox Dinner at Suzie’s Farm

WHEN: Sept. 20, 5PM-10PM

WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego

COST: $175

MORE INFO »

Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.

The post The Best Food & Drink Events This Month: September-October 2014 appeared first on San Diego Magazine.

]]> HIRE LEARNING: Olivier Bioteau https://sandiegomagazine.com/food-drink/hire-learning-olivier-bioteau/ Tue, 08 Jul 2014 03:17:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/hire-learning-olivier-bioteau/ Farmhouse Cafe chef-owner joins A.R. Valentien

The post HIRE LEARNING: Olivier Bioteau appeared first on San Diego Magazine.

]]> One of the city’s top restaurants just got significantly better. The Lodge at Torrey Pines’ signature restaurant, A.R. Valentien, already has a gold-standard rep under tip-to-tail chef Jeff Jackson and chef de cuisine Kelli Crosson. Now Olivier Bioteau has joined the team.

Bioteau was the chef-owner of one of San Diego’s most beloved French bistros, Farmhouse Café. For years, people had begged him to move to a larger space, since getting a table was an exercise in patience and off-hour craftiness. Earlier this year, he seemed to be doing just that—closing the bistro, taking a few months off to travel, and promising to open a bigger Farmhouse Café when he returned.

Now he’s back. Instead of opening a newer, bigger Farmhouse, he’s taken a job as chef tournant for A.R. Valentien. For Bioteau, it was about finding balance in life as a chef. Running your own restaurant can significantly beat the tar out of you. It takes you away from cooking. The financials to start anew are intimidating. He explains:

Why The Lodge?

It’s rare to get an opportunity to cook there. It’s a privilege and an honor to work with Jeff Jackson. He’s an old-school French chef. He’s awesome. He asked me, ‘What happens if someone gives you a half million dollars to open up your own place?’ And I said, ‘No, when I make a decision, I make a decision. I’m not going to bounce around. I’m going to be here for a while.’

What happened to the plans of opening a bigger Farmhouse?

While we were traveling, we had a broker looking for new places. We had a spot in North County, but it was over $5 a square foot and you had to build a restaurant from the ground up. We don’t have the kind of financial backing. Same thing with a spot in Little Italy. We also put in an offer at the restaurant at Inn at the Park in Hillcrest, but never heard back.

Was there an element of burnout owning your own place?

The restaurant business is tough. For a small place like Farmhouse, it was just me and my wife. We did everything ourselves. We did it the hard way. I wasn’t doing much cooking anymore. I was doing paperwork and dealing with employees and putting out fires. I was beat up. I had to go see a doctor. I’ve had my own cooking classes, I’ve been on TV, I’ve had my own restaurant. The Farmhouse was an amazing experience. I made some great friends. But right now I don’t want any of that. I’m just trying to find the best balance in my life and have fun cooking again.

So is Farmhouse done-done?

We haven’t given up. But I’m going to be at The Lodge for a good while.

The decision officially makes The Lodge a talent monopoly. Time to make a reservation.

In the meantime, Bioteau has created a special Bastille Day menu for The Patio on Goldfinch. Two seatings, July 14 and 15. Buy your tickets here.

Chef Olivier Bioteau

The post HIRE LEARNING: Olivier Bioteau appeared first on San Diego Magazine.

]]> HIRE LEARNING: Olivier Bioteau https://sandiegomagazine.com/food-drink/hire-learning-olivier-bioteau-2/ Tue, 08 Jul 2014 03:17:00 +0000 https://staging.sdmag-courtavenuelatam.com/uncategorized/hire-learning-olivier-bioteau-2/ Farmhouse Cafe chef-owner joins A.R. Valentien

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]]> One of the city’s top restaurants just got significantly better. The Lodge at Torrey Pines’ signature restaurant, A.R. Valentien, already has a gold-standard rep under tip-to-tail chef Jeff Jackson and chef de cuisine Kelli Crosson. Now Olivier Bioteau has joined the team.

Bioteau was the chef-owner of one of San Diego’s most beloved French bistros, Farmhouse Café. For years, people had begged him to move to a larger space, since getting a table was an exercise in patience and off-hour craftiness. Earlier this year, he seemed to be doing just that—closing the bistro, taking a few months off to travel, and promising to open a bigger Farmhouse Café when he returned.

Now he’s back. Instead of opening a newer, bigger Farmhouse, he’s taken a job as chef tournant for A.R. Valentien. For Bioteau, it was about finding balance in life as a chef. Running your own restaurant can significantly beat the tar out of you. It takes you away from cooking. The financials to start anew are intimidating. He explains:

Why The Lodge?

It’s rare to get an opportunity to cook there. It’s a privilege and an honor to work with Jeff Jackson. He’s an old-school French chef. He’s awesome. He asked me, ‘What happens if someone gives you a half million dollars to open up your own place?’ And I said, ‘No, when I make a decision, I make a decision. I’m not going to bounce around. I’m going to be here for a while.’

What happened to the plans of opening a bigger Farmhouse?

While we were traveling, we had a broker looking for new places. We had a spot in North County, but it was over $5 a square foot and you had to build a restaurant from the ground up. We don’t have the kind of financial backing. Same thing with a spot in Little Italy. We also put in an offer at the restaurant at Inn at the Park in Hillcrest, but never heard back.

Was there an element of burnout owning your own place?

The restaurant business is tough. For a small place like Farmhouse, it was just me and my wife. We did everything ourselves. We did it the hard way. I wasn’t doing much cooking anymore. I was doing paperwork and dealing with employees and putting out fires. I was beat up. I had to go see a doctor. I’ve had my own cooking classes, I’ve been on TV, I’ve had my own restaurant. The Farmhouse was an amazing experience. I made some great friends. But right now I don’t want any of that. I’m just trying to find the best balance in my life and have fun cooking again.

So is Farmhouse done-done?

We haven’t given up. But I’m going to be at The Lodge for a good while.

The decision officially makes The Lodge a talent monopoly. Time to make a reservation.

In the meantime, Bioteau has created a special Bastille Day menu for The Patio on Goldfinch. Two seatings, July 14 and 15. Buy your tickets here.

Chef Olivier Bioteau

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]]> FIRST LOOK: Tidal https://sandiegomagazine.com/food-drink/first-look-tidal/ Sat, 05 Apr 2014 04:32:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/first-look-tidal/ Paradise Point unveils its new attraction

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]]> Hotel restaurants can go two ways: chef-driven, or driven by an anonymous staff whose principal skill is warming food. So when Mission Bay’s 44-acre island resort Paradise Point starts its press release with “chef Amy DiBiase’s highly anticipated new dining concept, Tidal“—it’s a great sign.

The talented chef made a good name for herself at former Point Loma restaurant Roseville. Her next move to The Glass Door didn’t really work out. La Jolla Beach & Tennis Club quickly snapped her up, where she mostly played a supporting role to Marine Room’s Master French Chef Bernard Guillas and chef de cuisine, Ron Oliver.

Meanwhile, Destination Hotels had spent $20 Million rebirthing Paradise Point. The signature restaurant (formerly Baleen) needed help. Hollywood producer Jack Skirball developed the island in 1962 as his own lagoon-ridden South Seas fantasyland. The 3,000 square-foot restaurant was originally his private residence. It has one of the best water views in San Diego—a 180-degree sweeper of the non-malodorous part of Mission Bay. But come 2013, the room felt painfully tourist-chic, with heavily lacquered woods, white tablecloths, palm fronds and assorted waterside clichés.

So they hired DiBiase as the attraction, then built her a room to match. Tidal looks pretty damn fantastic, with riveted aviator chairs, live-edge wooden tables, disco-looking shell globes, indoor and outdoor fire pits, communal dining tables, some modernism here, some soft resort sofas there.

Opening April 10, DiBiase will put a Mediterranean spin on local seafood with dishes like olive oil-poached halibut. Another promising young chef, Kyle Bergman (ex-Lodge at Torrey Pines, Ritual Tavern) will oversee the oysters, cheese and craft beer, while Snake Oil Cocktail Company will do the creative work on the bar program.

So, enough jabbering. Here are the first photos of Tidal, and a new era at Paradise Point:

FIRST LOOK: Tidal

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