Thursday, May 24, 2018

San Diego Magazine: Best Restaurants of 2018: The Finalists

"Although the headlines have been taken by the Crack Shack, their casual fried chicken offshoot, Richard Blais’ marquee fine-dining warehouse has continued to exceed expectations since opening in 2014. Blais lives locally, takes a very active role for someone with a TV and book career, and his team is one of the best in town, especially Executive Chef Anthony Wells, who spent a year at Thomas Keller’s Per Se and was the opening-day butcher at Jonathan Benno’s Lincoln Ristorante."