{"id":322023,"date":"2023-03-29T12:18:55","date_gmt":"2023-03-29T19:18:55","guid":{"rendered":"https:\/\/sdnews.com\/?p=322023"},"modified":"2023-03-28T15:29:40","modified_gmt":"2023-03-28T22:29:40","slug":"fine-dining-and-donuts-in-an-iconic-setting-in-bird-rock","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/fine-dining-and-donuts-in-an-iconic-setting-in-bird-rock\/","title":{"rendered":"Fine dining and donuts in an iconic setting in Bird Rock"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

\"\"\u201cWe waited for all the leases to expire while we were getting our entitlements,\u201d said Eric Kleinbub who characterized the Piano Building\u2019s redevelopment as a \u201clong 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. \u2013 everything you can see from the street. It was a complete restoration.\u201d<\/p>\n

The Kleinbubs bought the building, which had been an ice cream parlor\/soda fountain in the 1950s, because \u201cwe loved the architecture so much by prominent post-modern architect William Kessling,\u201d said Eric adding, \u201cWe had no thought of changing it: We wanted to keep it.\u201d<\/p>\n

The Kleinbubs discussed their dual-restaurant concept. \u201cIt is the same business, but we just decided to take the opportunity to brand it differently,\u201d said Zoe, pointing out Dodo is essentially a \u201cpop-up coffee shop,\u201d whereas Paradisaea is \u201ca dinner place with a full bar serving 18 specialty cocktails.\u201d<\/p>\n

\u201cWe originally wanted an outpost for the Bird Rock retail corridor that accommodated a lot of different food requirements,\u201d 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. \u201cThe 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,\u201d he said. \u201cIt 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.\u201d<\/p>\n

Zoe Kleinbub said their new restaurant concept has been \u201cvery well received\u201d by the community. \u201cIt\u2019s an exciting place,\u201d she pointed out noting, \u201cWe mostly have a night crowd. We offer a sunset happy hour on Sunday as well.\u201d<\/p>\n

Of their menu, Eric commented: \u201cWe didn\u2019t 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 \u2013 everything is at a high level. We only use the best steak available, the highest-quality products.\u201d<\/p>\n

\"\"\u201cWe seek out the best poultry and meat, trying to use locally sourced products as much as possible,\u201d agreed Zoe, pointing out that Southern California cuisine is \u201cvery much a melting pot with Mexican, Spanish, American, and Asian influences. We\u2019re enjoying \u2013 and trying to embrace \u2013 everything California has to offer.\u201d<\/p>\n

Eric Kleinbub noted Paradisaea and Dodo Bird both go beyond just being a sit-down restaurant or a coffee\/donut shop. \u201cOur donuts are made with the best of the best ingredients, everything from the eggs sources locally to handcrafted pastries from our team,\u201d he said. \u201cYou can taste the difference in quality. And there are no preservatives.\u201d<\/p>\n

\u201cOur donuts come fresh right out of the hopper to you,\u201d concurred Zoe adding, \u201cThey\u2019re made every single day starting at 3 a.m. so they\u2019re ready for people to enjoy at 7 a.m. We\u2019re excited to invite people to come and try our food and enjoy being in the restaurant we\u2019ve created any day of the week.\u201d<\/p>\n

PARADISAEA + DODO BIRD DONUTS<\/p>\n

Where: 5680 La Jolla Blvd.<\/p>\n

Informaci\u00f3n: paradisaea.com<\/a>, 858-255-8011<\/a>.<\/p>\n

A few details:<\/p>\n