Fine dining at Juniper and Ivy
This restaurant’s take on eclectic west-coast fine dining recently earned them a Michelin Guide Bib Gourmand. From pork belly with chanterelle succotash and corn to rock cod with chorizo cioppino, executive chef Anthony Wells’ inventive dishes are expertly paired with award-winning wines. The restored 1920s warehouse has a buzzy atmosphere and the dishes are best when shared.At Anthony Wells’ Juniper & Ivy in San Diego, pastry chef Lindsay Sipress makes a popular maple cream pie with duck fat crust, using leftover fat from a duck dish. The rendered duck fat lends the pie an umami undertone, while upholding the crust’s structural integrity, exactly as a fat should.