Kangaroo & Frog Legs, Oh My; New, At The Lion's Share

After a couple chef shuffles, the kitchen at The Lion's Share is now securely in hands of chef Scott Mickelson, who joined the restaurant in January.

Mickelson, who's been in San Diego for 12 years, worked at The Grand Del Mar and opened Prepkitchen in Little Italy, where he cooked until a bike accident took him out of commission for seven months. The chef's slowly been adding some of his dishes to the menu, but Friday marked the official debut of the entire lineup, which he says is "97%" brand new.

A few favorite menu items remain, including the popular antelope sliders, but Mickelson's expanded The Lion's Share's exotic meat offerings to include two kangaroo dishes (tartare and seared loin) and a frog's legs starter served with black garlic, scallions and poblano peppers. He says that an effort's been made to make the plates more sharable, playful and affordable, taking influences from the world's cuisines and increasing the number of foods made in-house. Going forward, the chef plans to refresh the menu four times a year.

The Lion's Share by EaterSD