As it approaches its 10th anniversary in downtown La Jolla, Whisknladle — which first opened in February 2008 — have given itself a bit of a facelift. The Prospect Street restaurant, which bases its menu of elevated comfort food on seasonal ingredients, was the debut restaurant for Whisknladle Hospitality CEO Arturo Kassel and executive chef Ryan Johnston; the local group now counts Catania and multiple Prepkitchen locations, along with Milagro Farm Winery, among its holdings and will open a new brewery restaurant in Sorrento Valley next year.
The recent updates to Whisknladle include brand new dining furniture, artwork and an enhanced storefront along its spacious sidewalk patio. The restaurant has also turned its weekend brunch into an everyday offering. Starting at 9:30 a.m. seven days a week, Whisknladle is serving up chilaquiles with adobo chicken, fried tortilla, crème fraiche, and cilantro, spicy buttermilk fried chicken with a biscuit, sausage gravy, bread and butter pickles and a fried egg, Dutch pancakes with caramelized pineapple, pineapple caramel and vanilla whipped cream, and more. Its lunch menu, featuring the popular Whisknladle burger, is still available.