Juniper and Ivy, a once-abandoned warehouse, greets diners in a space of wood and concrete. True to its roots, the dining area is still reminiscent of an old warehouse, now elevated by interesting lighting and wondrous art pieces.

We were escorted to our seats in the back of the restaurant, where secluded little seating pockets have been created, separated by beautiful heavy curtains attached to metal tracks. A much easier way to build private rooms than having patrons wait for one—clever. It’s clear this place caters to the downtown business class, with countless tables filled with suits and groups of ten or more ordering rounds of drinks and discussing flights and hotel stays.

Our waiter was knowledgeable and attentive, giving us the scoop on his favorite dishes and specials. One thing I appreciate about this establishment is their dedication to supporting the local economy by purchasing fresh ingredients from local growers, fisheries, and butchers. The menu also rotates depending on the season and what’s available—a true farm-to-table experience.

We placed our drink orders, and I settled on “Talk About the Passion,” a vodka-based cocktail with passion fruit, vanilla honey, and lime. Unfortunately, it tasted like cough syrup, so I’d recommend staying clear of this drink if, like me, you’re sensitive to fruity concoctions.

The first course was then brought out: a lovely bite-sized tostada made up of aguachile, avocado crema, cucumber, and J&I Tajín. A perfectly bite-sized, fresh experience. The Tajín wasn’t overpowering, and the aguachile was super fresh and marinated—an enchanting, flavorful start.

Next came the hand roll, a Juniper & Ivy staple, based on their Instagram, essentially a deconstructed sushi roll. This season’s offering was made up of halibut, wasabi mayo, sushi rice, serrano ponzu, ginger furikake, and sesame leaf. I love playful food, and deconstructing a beloved dish like sushi is something I’d never considered doing. The local patrons must feel the same, as their Yelp reviews are full of adoration for this signature dish. A must-try!

A surprising star of the show was our third course—and the first round of carbs of the evening. My bread was the house sourdough, paired with Mikolich Farm honey butter. The crust was crispy and flaky, while the honey butter was a perfect pairing, considering this kind of sourdough was actually a bit bitter. Gav ordered the wagyu butter biscuit with smoked chive butter. It came out hot on a mini cast-iron skillet, with a smoky flavor that permeated throughout the entire dish. I’ve never had smoked bread like this before, and it did not disappoint. This bread was soft with a ton of flavor—almost as if the chefs had managed to combine meat and bread into one. Seriously outstanding.

Our final dish arrived: squid ink linguini made with San Diego uni, smoked trout roe, uni butter, and espelette. The dark, rich black of the linguini was beautifully plated with the orange trout roe. This dish was a buttery, rich encounter. A nice harmony plays out when you pop a roe and are introduced to a salty burst mixed with the buttery sauce of the linguini. Another nod to a playful dish. However, if you don’t enjoy the sensation of something popping in your mouth, I would steer clear of this dish.

We were too full to continue with dessert, but overall, Juniper & Ivy did not disappoint. It was a lovely evening full of flavorful experiences and dreamy conversation with my best friend.