Juniper & Ivy
Juniper & Ivy is a gritty, yet sophisticated restaurant piloted by “Top Chef” partner Richard Blais and executive chef Anthony Wells.
Inserted into an abandoned, 90-year-old concrete and timber warehouse, the 7,500-square-foot restaurant is designed around a state-of-the-art exhibition kitchen and features an elegant dining room, two-story wine wall, mezzanine level for private dining, outdoor patio, and edgy cocktail lounge.
The rustic warehouse bones and new lavish and modern interiors create a balanced juxtaposition of character and history with a contemporary flair. The bubbly green Juniper & Ivy sign creates a beacon for travelers in the Little Italy neighborhood of San Diego.
Adaptive re-use of an abandoned warehouse into a modern restaurant and lounge
Open kitchen with a maximum number of seats with up close views
Two-story wine wall