New Spring Menu Items at Juniper and Ivy by Chef Anthony Wells


Eat + Drink Incorporating ingredients sourced from local farms and fishermen with creative new dishes that draw inspiration from global flavors

Friday, March 4, 20220



New James Beard Award semi-finalist, Executive Chef Anthony Wells, kicks off with a refreshed seasonal menu at Juniper and ivy. As always, Wells has incorporated ingredients sourced from local farms and fishermen with creative new dishes that draw inspiration from global flavors.

A few signature dishes include:

Pork belly ravioli – snow peas, green garlic, herb butter, smoked mushrooms, farmhouse cheddar
Chicken – ramen broth, red chard, shiitake mushrooms, egg yolk
Roasted whole aged duck – confit duck legs, buttered rice, peanut salad, xo duck sauce
Lamb meatballs – white bean hummus, homemade yogurt, dill naan, pickled cucumbers
Local halibut – chicory, citrus vinaigrette, miso, sunflower seed crumble, herbs

Pastry chef Lindsay Sipress also launched a new ‘Yodel’ iteration made with dark chocolate, cold infused ‘snow’, hazelnut brownie crumbs and dolce Frangelico ganache, as well as the ‘Not a cream sandwich ice cream”, a flourless chocolate cake complete with white chocolate vanilla bean cream and pomegranate molasses.

The new menu items are available now at Juniper and Ivy as the pioneer celebrates its 8th anniversary in Little Italy this month.

See you there, San Diego!

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