Juniper & Ivy occupies a once-abandoned warehouse in Little Italy, now an open-plan space anchored by a big exhibition kitchen, a chef's counter, a spacious bar, and a covered patio. Owner Michael Rosen founded the restaurant on a chef-driven approach to seasonal American cooking, with daily offerings shaped by what local farmers and fishermen bring in each morning. Alex Penkin now runs the kitchen as executive chef.
The menu has produced a run of dishes regulars keep ordering — deviled eggs, carne cruda, beef tartare, agnolotti, oysters, and a tostada, alongside house bread and pasta plates like linguine. The chef's counter puts diners close to the kitchen work if they want to watch it happen.
The restaurant was a James Beard Foundation semifinalist for Best Chef in 2022, and San Diego Magazine named it among the city's best in 2025.
The menu has produced a run of dishes regulars keep ordering — deviled eggs, carne cruda, beef tartare, agnolotti, oysters, and a tostada, alongside house bread and pasta plates like linguine. The chef's counter puts diners close to the kitchen work if they want to watch it happen.
The restaurant was a James Beard Foundation semifinalist for Best Chef in 2022, and San Diego Magazine named it among the city's best in 2025.