![\"Owner](\"https:\/\/sandiegodowntownnews.com\/wp-content\/uploads\/2014\/03\/Richard-Blais-web.jpg\")
<\/a>Juniper & Ivy will have an entirely open kitchen, outdoor patio space, and an innovative beverage program. Located in a circa 1920s former roofing company warehouse, the restaurant has preserved many of the original structural components. Key modern elements such as hickory-stained tables and bar tops, gray leather booths, and a chandelier made of LED tubes were added to the space to create a juxtaposition of the old and new.<\/p>\n
The open kitchen is designed to highlight the talent and energy of the culinary team. As Chef de Cuisine, Jon Sloan will be an integral player, serving as Blais\u2019 right-hand man in the kitchen. Sloan has cooked in San Diego for the last six years, most recently as executive chef of Roy\u2019s San Diego Waterfront.<\/p>\n
\u201cI\u2019ve been working for a really long time and under a lot of great chefs, but this is really exciting and humbling,\u201d Sloan said.<\/p>\n
Blais gained fame from his participation on Bravo TV\u2019s \u201cTop Chef\u201d and his subsequent win on \u201cTop Chef All-Stars.\u201d He\u2019s known for his frequent use of molecular gastronomy in the kitchen.<\/p>\n
\u201cI\u2019m well-versed in modern techniques, as is Richard,\u201d Sloan said. \u201cBut we\u2019re not trying to be a modern-focused restaurant, we\u2019re just trying to be a good food restaurant.\u201d<\/p>\n
The chef duo is focused on serving fresh ingredients in an unpretentious environment and want guests to be able to try new food without breaking the bank.<\/p>\n
Billed as offering \u201cleft coast cookery,\u201d the restaurant\u2019s ingredient-driven dinner menu will change daily and emphasize locally-curated products. Menu selections will be notably playful and serve as conversations starters, evolving daily with the chefs\u2019 inspiration.<\/p>\n
\u201cMost menus focus on heavy starch, protein and veggies, but we don\u2019t want to get attached to that,\u201d Sloan said. \u201cSomeone can come in and have a few snacks or drinks, or a full meal.\u201d<\/p>\n Sloan also said they won\u2019t be doing anything standard at Juniper & Ivy. In fact, they expect to be able to have both a conversation about and story behind everything they\u2019re doing. His hope is that guests will have a unique experience in a homey atmosphere.<\/p>\n Juniper & Ivy is located slightly north of the popular Little Italy dining corridor on Kettner Boulevard between Juniper and Ivy streets.<\/p>\n \u201cLittle Italy is a growing neighborhood and we\u2019re excited to be a part of that community,\u201d Sloan said. \u201cThe way our menu is constructed is different from what\u2019s already in Little Italy.\u201d<\/p>\n Also joining the culinary team is sous chefs Anthony Wells and Bradley Chance, sommelier Tami Wong, and bar manager Jen Queen, who recently received her Master Mezcalier status. Dan Pena is the general manager, and owner Mike Rosen is an investment manager based in La Jolla.<\/p>\n Reservations will be available soon. For more information, visit juniperandivy.com.<\/p>\n<\/a>