Conde Nast Traveler: 20 Best Restaurants in San Diego

appetizer being prepared

“If you’re familiar with Richard Blais, then you know he treats his kitchen like a laboratory-and at J&I, his love for experimentation is pretty well established in the seasonal, modern American menu, where dishes on rotation might include oysters with Cholula ice cream pearls, and carne crudo asada toast with cubes of raw beef, cotija, and quail eggs atop a thick slab of bread.”


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