Now that you've met Juniper & Ivy's new chef de cuisine, let's check out where he and Richard Blais will be cooking, in a sparkling showcase that's bound to be one of San Diego's most impressive open kitchens when the restaurant opens this spring.
The centerpiece is a Jade Range that comes with all the bells and whistles, including a plancha, a wood-burning grill, a wok station, a pass-through salamander, numerous circulators for sous vide cooking, and two fryers; chef de cuisine Jon Sloan told Eater that they made turn one of the fryers into a pasta cooker. Also in their culinary arsenal, two Cvap opens, which provide the moist heat cooking of sous vide without submerging the ingredients in liquid.
Eight seats at the bar, flanking the expediting station, will allow diners a front row view of the all the food in action.
Joining Blais and Sloan in the kitchen are two sous chefs imported from The Spence in Atlanta and other local talent; Eater's hearing that Bradley Austin (The Lodge at Torrey Pines, Blanca), exec chef from Tender Greens downtown, will also be on the team.
· Juniper & Ivy [Official Site]
· All Juniper & Ivy Coverage on Eater [~ESD~]