This dream was eleven years in the making. Chef Phillip Esteban’s all-day, California-style spot, Wildflour Delicatessen, opens in Liberty Station later this February.
Wildflour has a little bit of everything: a coffee bar, a to-go counter, a little shop with provisions like jams and herbs, a shared courtyard with Carruth Cellars, and a patio big enough to sprawl out for a few hours (which is just what Esteban hopes you’ll do).
You might know San Diego Mag’s “Chef of the Year 2020” from his other local hits, like White Rice and Weapon Ramen. This concept, though, is one he’s been sketching for over a decade. And now, Wildflour is ours to enjoy.
