North Park’s new era starts now. On Wednesday, Drew Deckman–the man responsible for one-third of Mexico’s Michelin stars for sustainability–is finally opening his first restaurant in San Diego.
Drew has spent years helming Deckman’s En El Mogor, cooking under pine trees in the dry, open wild of Baja, goggles blocking billowing smoke, giant tongs in hand. This week, he’s moving that free-range magic inside.
Food critic Troy Johnson caught up with Drew inside 31ThirtyOne ahead of its opening–two friends talking dreams and shamans and the dismantling of ego.
