"With a fine-dining background and a well-respected tenure in Baja where his multiple restaurants were recently awarded Michelin stars, chef Drew Deckman brings his style of cooking to San Diego where he’s applying his experience —plus a dedication to zero waste practices and sustainable sourcing — to a four-course set menu with supplemental dishes like whole fish and ribeye steak. A more involved chef’s counter tasting menu is coming but another way to engage with the space is on its rooftop, where the bar features oysters and other bites." - Helen I. Hwang, Candice Woo, Eater Staff
Kimberly Motos
