Chef Phillip Esteban Opening Wildflour Delicatessen at Liberty Station | Eater San Diego

"I'm describing an ambitious all-day project from chef Phillip Esteban and his hospitality group Open Gym that will encompass a bakery, deli, cocktail bar, and fast-casual dining at Liberty Station. The largest venture yet for Esteban, Wildflour Delicatessen is planned to open this summer in the Arts District’s historic Barracks 19 building, spanning two studio spaces totaling over 4,000-square-feet with a front patio and a back patio that opens onto a courtyard shared with Carruth Cellars. The menu aims for fresh Southern California vibes focused on seafood and expands on relationships forged with local fishermen through the pandemic-born Fish to Families program; dishes range from California rockfish katsu with fried caper remoulade and arugula onion salad to opah pastrami and smoked line-caught mackerel with kelp chili crisp and charred cucumber. There will also be a bakery component featuring breads and pastries created by Hommage Bakehouse’s Justin Gaspar and take-home provisions like housemade jams and spreads, granola, and cured fish, plus a coffee program powered by Provecho! Coffee Co., a full cocktail bar, and a selection of natural wine. In advance of the Liberty Station opening, Esteban and company are previewing the menu with a weekly Thursday residency at LongPlay HiFi in Sherman Heights." - Candice Woo