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New Menus at JRDN; Baja Sustainable Seafood Dinner

Plus, chef shuffles at Ballast Point.

PACIFIC BEACH— JRDN at Tower23's new executive chef DJ Tangalin just introduced a fresh fall menu at the beachside eatery which includes Tangalin's seared ahi with forbidden black rice, orange, avocado and nori vinaigrette. The restaurant has also launched a chef's tasting menu, available by request for entire parties Sunday through Wednesday, that includes a six-course overview of JRDN's cuisine for $95 with optional wine pairings. [EaterWire]

VALLE DE GUADALUPE— Deckman's En El Mogor executive chef Drew Deckman has invited several guest chefs, including San Diego's Jason McLeod from Ironside Fish & Oyster and The Land & Water Company's Rob Ruiz, to collaborate and cook a sustainable seafood dinner in conjunction with the Baja Seafood Expo. The event is scheduled for Saturday, September 26 and starts at 7 p.m. with an oyster reception, followed by a five-course meal with Mexican wine pairings. Email paulina@deckmans.com for reservations. [EaterWire]

LITTLE ITALY— A few chef shuffles to report from Ballast Point's kitchens; Little Italy's founding sous chef Travis Clifford is moving on to further his culinary education and Erik Hendrickson (Juniper & Ivy) has been promoted to executive sous chef. And at their Miramar location, Grant Toraason (MARKET Del Mar) is now its executive sous chef. [EaterWire]

JRDN

4551 Ocean Blvd, San Diego, CA 92109 (858) 270-5736 Visit Website

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