![\"\"](\"https:\/\/cdn.sdnews.com\/wp-content\/uploads\/20220927162818\/Tracy-Borkum-Headshot_Photo-Credit-UKG-300x200.jpg\")
Employing the same degree of rigor and slow food ethos associated with other UKG brands, Gold Finch\u2019s culinary team is led by\u00a0chef partner Tim Kolanko\u00a0and chefs Jeff Armstrong, Frankie Becerra, and Adrian Mendoza.<\/p>\n
Gold Finch is the hospitality anchor of Muse at Torrey Pines, a LEED and WELL certified Class A, 186,000-square-foot life science campus, which was recently redeveloped by The RMR Group. The eatery\u2019s 1,400 square-foot interior and exterior space was designed by restaurateur-designer Borkum.<\/p>\n
A deeply personal endeavor for Borkum, Gold Finch draws on her childhood memories of growing up in London\u2019s Jewish epicenters, Golders Green and Finchley neighborhoods, for which the restaurant was named.<\/p>\n
Gold Finch\u2019s deli counter sells an assortment of cured meats, smoked fish, house-made pastries, sides, and more. Diners may look forward to the rollout of a leisurely weekend brunch later this year, as well as specialty offerings during holidays such as Rosh Hashanah, Yom Kippur, Hanukkah, and Passover.<\/p>\n
In addition to a selection of wine and beer, the beverage program will spotlight partners including Dark Horse coffee and Paru tea, while offering classic house-made favorites such as chocolate phosphate and egg creams.<\/p>\n
Of Gold Finch\u2019s menu, Kolanko noted: \u201cWe have a lot of the staples \u2013 corned beef and pastrami. Alongside those, we have knishes and latkes. We do that in an interesting, non-traditional way, offering giant latkes the size of a plate, on which we arrange roasted, sauteed vegetables. It\u2019s a modern interpretation of deli food.\u201d<\/p>\n
\u201cIt is quite an extensive menu,\u201d concurred Borkum. \u201cIt is a combination of Ashkenazi, Sephardic, and other European-Jewish styles. We have some vegan dishes as well as a lot of gluten-free food for the very dietary-focused. We will do catering for family-size events once our new restaurant is up and running. And we will include special catering for Jewish holidays.\u201d<\/p>\n
The birth of the Jewish deli in America occurred in the late 1800s in New York City after waves of German immigrants settled predominantly on the\u00a0Lower East Side. Many delis were opened by the second generation of immigrant families, while the first generation opened up more traditional delicacy shops or took to other industries to make a living.<\/p>\n
The deli possibly began as an offshoot of Jewish-German gourmet food stores, which were sometimes called\u00a0Delikatessens. The first delis that were reminiscent of what we know today drew from the culinary traditions of non-Jewish Germans, who were already serving items like cold cuts, sausages, pickled herring, and dill pickles. Yiddish-speaking Eastern European immigrants pulled from some of these dishes while adding some of their own, including pastrami, a dish native to Romania.<\/p>\n
Gold Finch is currently open Monday through Friday, 8 a.m. to 4 p.m., for all-day breakfast and lunch.<\/p>\n
GOLD FINCH DELI<\/p>\n
Where: 3040 Science Park Road<\/p>\n
Contacto:\u00a0goldfinchdeli.com<\/a>, 858-866-9965, Instagram\u00a0@Gold.Finch.Deli<\/a>.<\/p>\n Gold\u00a0Finch offers full-service catering and delivery<\/p>\n The Principals:<\/p>\n Tracy Borkum:\u00a0is widely considered one of Southern California’s most respected restaurateurs. Having founded Urban Kitchen Group in 1995, her collective has helped blaze a trail for the emerging hospitality progression in San Diego and Orange counties with concepts including CUCINA urbana in San Diego, cucina SORELLA in Kensington, CUCINA enoteca in Del Mar, and full-service industry leader, Urban Kitchen Catering.<\/p>\n UKG\u2019s collective has doubled in size the past year with major projects in San Diego including Urban Kitchen food pavilion and marketplace at The Rady Shell at Jacobs Park, ARTIFACT and CRAFT Caf\u00e9 inside Mingei International Museum in Balboa Park, a recently acquired\u00a0catering facility and caf\u00e9, and a forthcoming restaurant to be located at The Museum of Contemporary Art San Diego.<\/p>\n Chef-Partner\u00a0Tim Kolanko\u00a0is a force in San Diego\u2019s slow-food movement. He boasts more than 30 years of experience working\u00a0alongside industry innovators including\u00a0legendary James Beard Award recipient Stuart Brioza\u00a0and\u00a0James Beard nominee Charles Dale. He has made a name for himself in San Diego at notable concepts including A.R. Valentien at The Lodge at Torrey Pines, Coronado\u2019s Stake Chophouse + Bar, and San Diego\u2019s premier Liberty Public Market.\u00a0Alongside his partnership at\u00a0Gold\u00a0Finch, Kolanko is the executive chef of Urban Kitchen Group.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Gold Finch is a deli with a difference in La Jolla. A modern delicatessen rooted in Jewish immigrant culture, Gold Finch opened recently for breakfast and lunch, alongside an afternoon nosh menu, on weekdays at 3040 Science Park Road. \u201cIt is our modern take on the Jewish delicatessen located in the heart of a region […]<\/p>","protected":false},"author":840,"featured_media":315438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"","_seopress_titles_desc":"Gold Finch is a deli with a difference in La Jolla. 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