Wildflour
Restaurant · San Diego ·
Bakery, deli, coffee shop with seafood focus, cocktails
Bakery, deli, coffee shop with seafood focus, cocktails
"This triple-threat newcomer is at once a coffee shop, bakery, and delicatessen, with an easy fast-casual set-up that makes for foolproof daytime and evening dining (the restaurant is open from 8 a.m. to 8 p.m. daily). Here, diners can have solid espresso drinks and pastries in the morning, a stacked mortadella focaccia sandwich with pistachio cream and stracciatella for lunch, and cocktails with larger-format dishes like roasted spatchcock chicken with za’atar and piri-piri sauce for dinner. The light, breezy interior with wicker seating only adds to the experience." - Helen I. Hwang
"The long-awaited Wildflour Delicatessen opened its doors in Liberty Station in March under the stewardship of award-winning chef and San Diego native Phillip Esteban. Sit out on the sun-dappled (and pet-friendly) patio for people watching, or settle indoors to marvel at the bright and airy textured tile work. Though the restaurant is open from 8 a.m. until 8 p.m., the menu varies based on time of day: In the morning, patrons can enjoy locally roasted Provecho Coffee and shelves of pastries from bakery Hija Del Maiz that sell out early in the day. The consolation prize becomes available at 11 a.m. when diners can order the — excellent — roasted vegetable market sandwich. Carnivores may prefer the generously-piled prime rib with melted provolone and horseradish cream, but both options come served on salty and soft Companion Bakery focaccia. Stay for a cocktail, stay for a full meal — Wildflour has a little bit of everything for everyone." - Keri Bridgwater
"An all-day destination tucked into historic Liberty Station and included among buzzy, hot openings; presented as a versatile neighborhood spot for breakfast, lunch, or casual bites." - Kelly Bone
"Planned for Liberty Station later this year, Wildflour Delicatessen — a project from Esteban and his Open Gym hospitality collective — will be a 4,000-square-foot, seafood-focused restaurant, bakery, and cocktail bar." - Candice Woo
"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
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