A dual-eatery, Paradisaea and Dodo Bird Donuts in the former Piano Building in Bird Rock are far more than the sum of its parts.

Co-owned by neighbors Eric and Zoe Kleinbub, Paradisaea at 5680 La Jolla Blvd., open since last September and named after the genus of a species of six birds of paradise, is captivating residents with its winning blend of prime location and menu options.

“We waited for all the leases to expire while we were getting our entitlements,” said Eric Kleinbub who characterized the Piano Building’s redevelopment as a “long saga. We had to rebuild everything except the facades to bring it up to current codes and standards involving new electrical, plumbing, fire sprinklers, safety systems, restrooms, etc. – everything you can see from the street. It was a complete restoration.”

The Kleinbubs bought the building, which had been an ice cream parlor/soda fountain in the 1950s, because “we loved the architecture so much by prominent post-modern architect William Kessling,” said Eric adding, “We had no thought of changing it: We wanted to keep it.”

The Kleinbubs discussed their dual-restaurant concept. “It is the same business, but we just decided to take the opportunity to brand it differently,” said Zoe, pointing out Dodo is essentially a “pop-up coffee shop,” whereas Paradisaea is “a dinner place with a full bar serving 18 specialty cocktails.”

“We originally wanted an outpost for the Bird Rock retail corridor that accommodated a lot of different food requirements,” noted Eric citing Liberty Station with its public market and small restaurants as a model. But he added that concept proved untenable with parking limitations along La Jolla Boulevard. “The bottom line was we wanted a center that could serve all sorts of food needs for the community from donuts and breakfast sandwiches, coffee and ice cream to burgers, quiches, and fine dining,” he said. “It was a way to make the restaurant as accessible as possible to whatever your food need is. We felt Bird Rock lacked a bunch of options. We just wanted to be as flexible as possible with the neighborhood.”

Zoe Kleinbub said their new restaurant concept has been “very well received” by the community. “It’s an exciting place,” she pointed out noting, “We mostly have a night crowd. We offer a sunset happy hour on Sunday as well.”

Of their menu, Eric commented: “We didn’t want anything too exotic. We have a burger on the menu. But we also have steak and roasted chicken. What goes into each dish is extraordinary whether its high-quality ingredients or craftsmanship – everything is at a high level. We only use the best steak available, the highest-quality products.”

“We seek out the best poultry and meat, trying to use locally sourced products as much as possible,” agreed Zoe, pointing out that Southern California cuisine is “very much a melting pot with Mexican, Spanish, American, and Asian influences. We’re enjoying – and trying to embrace – everything California has to offer.”

Eric Kleinbub noted Paradisaea and Dodo Bird both go beyond just being a sit-down restaurant or a coffee/donut shop. “Our donuts are made with the best of the best ingredients, everything from the eggs sources locally to handcrafted pastries from our team,” he said. “You can taste the difference in quality. And there are no preservatives.”

“Our donuts come fresh right out of the hopper to you,” concurred Zoe adding, “They’re made every single day starting at 3 a.m. so they’re ready for people to enjoy at 7 a.m. We’re excited to invite people to come and try our food and enjoy being in the restaurant we’ve created any day of the week.”

PARADISAEA + DODO BIRD DONUTS

Where: 5680 La Jolla Blvd.

Información: paradisaea.com, 858-255-8011.

A few details:

• Paradisaea: Seasonal menus feature entreés sourcing ingredients from local farmers, anglers, and foragers to create an elevated-yet-approachable menu.
• Dodo Bird Donuts: A daytime café that offers donuts made fresh each morning, local espresso and coffee, rare teas, locally sourced breakfast items, and more.
• Artful design: Located within the iconic “piano building” landmark designed by William Kesling in 1949, Paradisaea’s 4,500-square-foot space seats up to 57 guests in the main dining room and is outfitted with floor-to-ceiling glass windows, accented with vibrant colors like its banana leaf wallpaper, bronze lighting fixtures, travertine counters and tables, and custom furnishings in stylish shades of salmon and green.
• Beverages: The seasonal crafted cocktails are accompanied by a sommelier-selected wine program, and a selection of San Diego craft beers and locally distilled spirits.