Garibaldi Announces New Chef, Debuts Refreshed Menu
Garibaldi, the InterContinental San Diego’s Southern Italian-inspired rooftop sanctuary, is excited to announce the appointment of Chef Todd Bencivenni as Chef de Cuisine, along with a refreshed menu featuring Chef Bencivenni’s additions.
Chef Bencivenni brings a lifelong passion for cooking, and ample experience to his role with the InterContinental San Diego. With a particular passion for Italian cuisine and an extensive background working with seafood, Chef Bencivenni’s menu refresh folds seamlessly into Garibaldi’s Sardianian offerings.
Standouts from the new menu include House Folded Culurgiones made with Sweet Potato, House Ricotta, Swiss Chard, Hazelnut, and Sage Burro; San Diego Spiny Lobster Fra Diavolo with Red and Green Chilis, San Marzano Tomatoes, and Saffron Fregola; and Roasted Pork Belly with Smoked Braising Greens, White Bean Mash, Salted Tomato Relish, and Pork Jus.
Joining the new food offerings are several additions to the cocktail list, including the Goldfish Swizzle, made with Mirto Verde, Falernum, Fresh Pineapple, and Lime; and the Stintino Sunset, which combines Ramazzotti, Espolon Blanco, Honey, Fresh Grapefruit, Lime, and Prickly Pear.
A dozen new offerings await
In total, the menu refresh introduces a dozen new offerings to the restaurant’s menu, and is now available at Garibaldi Thursday and Friday from 4:30PM to 10PM, Saturday from 4PM to 11PM, and Sunday from 2:30PM to 9PM.
In addition to the seasonal menu changes, Garibaldi has also adapted for San Diego’s winter weather, with custom blankets available for guests, ample heaters, and a refreshed indoor dining room, making it the ideal choice for visitors and locals alike looking for a unique dining experience with some of the most incredible views in all of San Diego.
See you there, San Diego!