Cosecha SD
Restaurant · San Diego
780 Hollister St #11, San Diego, CA 92154
Highlights
At CosechaSD, Chef Steve Brown serves up an immersive dining experience featuring exquisite Wagyu and locally-sourced ingredients in an intimate setting.
At CosechaSD, Chef Steve Brown serves up an immersive dining experience featuring exquisite Wagyu and locally-sourced ingredients in an intimate setting.
"Chef Steve Brown has moved back to San Diego to open a restaurant, brazenly declaring to Eater that he’s gunning for a Michelin star, or stars. Specifically tailored to (hopefully) meet Michelin standards, Cosecha SD will be an intimate 12 to 20 seat restaurant, with diners sitting directly in front of Brown and his chefs while they cook. It will be open Wednesday through Sunday, offering two seatings a night that will be booked in advance via the Cosecha website; comprised of 16 courses, the menu will likely ring in at $100 to $120. Wine and beer pairings will also be available for an extra fee. Brown has had a longstanding relationship with Imperial Beach’s nonprofit Wild Willow Farm & Education Center; he says that all of the restaurant’s produce will be sourced from Wild Willow, Agua Dulce Farm in Chula Vista, or foraged. Courses will also feature local seafood as well as Japanese wagyu." - Candice Woo
Devina
Phillip Zoeller
Trey A.
Cameron McKechnie
Ian Rittinger
