Bird Rock is a neighborhood of early risers. The sleepy hamlet comes alive at dawn, when surfers paddle out, families take sunrise walks, and caffeine-starved locals flock to Bird Rock Coffee Roasters. Not much happens once the sun starts to sink. But the neighborhood is gearing up for a jolt to its culinary nightlife scene: Paradisaea (We’re using “nightlife” loosely–the eatery opens at 4 p.m.–but again, it’s Bird Rock.)
Paradisaea is helmed by local couple Eric and Zoe Kleinbub, who call it “an authentic celebration of the good life in San Diego.” It’s their passion project, four years in the making. Everything has been tweaked, vetted, and scrutinized, including the menu. Culinary Director Mark Welker comes with stints at powerhouses like Eleven Madison Park and The NoMad. Chef de Cuisine Gabriel Bonis’ resume includes Nine-Ten and Cowboy Star. The Beverage Director is Dannika Underhill, a Kindred alum. Despite its pedigreed culinary team, Paradisaea won’t be “a stuffy restaurant with tweezer food,” Kleinbub promises. She describes the menu as fuss-free California modern, with influence from Mexico, Europe, and beyond.
