Slow Food Restaurants
The following restaurants have been proven to adhere to Slow Food principles and have supported Slow Food San Diego.
“Art of the Earth”. Specializes in contemporary seasonal cuisine highlighting the seasonal bounty of San Diego’s finest farm-fresh produce.
Marriott San Diego Del Mar: (858) 369-6032
Innovative California cuisine. Daily menu change with fresh seasonal items. Executive Chef Jeff Jackson is a Slow Food San Diego Board member. Chef de Cuisine: Tim Kolanko.
The Lodge at Torrey Pines, La Jolla : 858-453-4420
Executive Chef Dean Thomas has infused Slow Food into the restaurants at Barona using local suppliers and the freshest ingredients. Lakeside, CA: 888-7-Barona
Bread and Cie
Bakery and café. Traditional Euopean artisan bread making techniques with attention to fine points of texture. Freshest ingredients and local restaurant supplier.
San Diego: 619- 683-9322
Cozy, bistro where the East Village meets Paris chic. Menu features French classics with a California twist. Desserts made in-house. Wine bar/ catering. Executive Chef: Katie Grebow
Downtown San Diego : 619-232-3242
Combining the collective talents of Chefs Andrew Spurgin, Antonio Friscia, and Brian Malarkey. 619- 704-7035.
Cardiff Seaside Market
Gourmet food/catering. Locally grown produce, fresh fish, sushi, artisan meats and cheeses. Fine wines. Dishes prepared daily. Custom menus for events. Executive Chef: Scott Wright
Cardiff : (760) 753-5445
Organic, high end catering company. Menus are designed around the seasons and inspired by fresh herbs, fruits and organic vegetables grown in the fertile coastal soils of north county San Diego .
Executive Chef: Scott Wagner, San Marcos: 866-66-CATER
Landmark downtown restaurant and jazz bar. Contemporary American fine dining with some international and Southwestern cuisine. Live music nightly
San Diego: Gaslamp District (619) 233-4355
Menu creation/full service event co-ordination. Food is produced fresh daily using the fresh seasonal ingredients and locally produced products.
Executive Chef/Owner: Lead DiBernardo, Temecula 951 694-food (3663)
Dedicated to using organic products which are fresh, local, and seasonal and using biodegradable materials when catering events.
Adam Hiner Co-Founder. Los Angeles 310-728-6005. San Diego 858-246-6129
Café/Bakery and online store. Exquisite pastries using organic and sustainable products. Wedding cakes & rare teas are specialty.
San Diego: Balboa Park : 619-294-2132 & Little Italy: 619-294-7001
Coastal California cuisine. Fresh seafood from flown in daily. Sustainable fish from Monterrey Bay Acquarium “Seafood Watch List” and the best organic local produce.
Executive Chef: Christian Graves. San Diego: Gaslamp Quarter: (619) 531-8744
The Local Habit Restaurant
Features organic foods made from scratch using seasonally available, local produce, house cured meats and homemade breads. They are committed to offering the best of California craft beers and wines.
3827 5th Avenue, San Diego, CA. 92103, For reservations at (619)795-4770.
Restaurant, carry out, catering, retail store. Handmade pasta and fresh sauces. Vegetarian and heart healthy items available.
San Diego Pacific Beach 619-858-581-6777
Michele Coulon Dessertier
European style elegant desserts & spectacular, artistic wedding cakes made with the finest fresh ingredients, organic sugar, real butter, Belgian chocolate.
La Jolla: 858-456-5098
Evolving California cuisine. Daily menu dictated by harvest at local artisan farms. Seafood from local mongers and fresh flown from Hawaii, North Pacific and Atlantic regions.
Executive Chef: Jason Knibb. Downtown, La Jolla: (619) 964-5400
Quail’s Inn Restaurant
California Cuisine. Fine dining lakeside. Banquet & private rooms. Campagne Sunday brunch. Fresh local ingredients sustainable fish and meats. Menu prepared daily. Executive Chef: Jason Cononolly. San Marcos (760) 744-2445
Q’ero (formerly Amici)
Latin American/Peruvian. Eclectic home-style menu. All items made to order. Fresh products from California’s finest local farmers and food producers. There’s a story with every dish.
Chef/Owner Monica Szepesy, Encinitas: (760) 753-9050
Italian influenced hybrid of cuisines with seasonal ingredients, fresh meat and fish from local vendors. Upstairs nightclub with VIP lounge, rooftop cabanas.
Executive Chef: Anthony Friscia, Downtown San Diego: (619) 544-9500
Stone Brewing World Bistro & Gardens
Eclectic global contemporary menu features fresh organic, locally grown products. 100% naturally raised meat. Regional beer, wine, artisan breads and cheeses. Condiments made in-house.
Executive Chef: Jeff Massey, Escondido (760) 471-4999 ext. 1
American contemporary Cuisine. Fine dining without pretension. Fresh local and regional products with unique presentation. Catering, on site weddings and events.
Hillcrest, San Diego: (619) 293-7088
Ingredient driven menu. All-natural meats, highlighting heritage breeds, fresh, wild-caught local fish and independent local farms in our region, house made fresh charcuterie.
Chef/Owner Jay Porter, North Park, San Diego (619) 255- 8778
The Marine Room
Global cuisine rooted in the French classics. Dining with oceanfront view. Private parties. Fresh menu prepared daily with locally grown produce, artisan meats.
Executive Chef: Bernard Guillas. La Jolla (866) 644-2351
Villa Italia Trattoria
Traditional Italian menu features pastas, gnocchi, salamis made in-house. Pizza created with fresh produce, cheese and meats from local producers.
Chef Owner: Paolo Pedrazzani Downtown Encinitas: (760) 479-9757
Waters Fine Catering
All types of events. Handcrafted menus produced fresh daily. Sustainable, organic products from local vendors. Tree & vine ripened fruits. Artisan cheeses and breads.
San Diego: (619) 276-8803