Major Chef Moves Impact Juniper and Ivy, Campfire, and More - Eater San Diego
"The seafood-focused bistro reopened last month with a completely refreshed menu from new executive chef Luke Johnson (WineSellar and Brasserie, Fernside). Now operating Wednesday through Sunday from 3 p.m. to 8:30 p.m., dinner selections range from yellowtail ceviche and mussels with charred tomato and roasted fennel to salmon in a port wine sauce and scallops with cauliflower puree." - Candice Woo
