Chef Anthony Wells Follows James Beard Nod With New Spring Menu Items At Juniper and Ivy

Newly minted James Beard award semifinalist, Executive Chef Anthony Wells, is springing forward with a refreshed seasonal menu at Juniper and Ivy.  As always, Wells has incorporated pique ingredients from local farms and fisherman with creative new dishes that draw inspiration from global flavors.

A few dish highlights include:

Pork Belly Ravioli – snap pea, green garlic, herb butter, smoked mushrooms, farmhouse cheddar
Chicken – ramen broth, red chard, Shiitake mushrooms, egg yolk
Whole Roasted Aged Duck – confit duck legs, buttered rice, peanut slaw, duck xo sauce
Lamb Meatballs – white bean hummus, house yogurt, dill naan, marinated cucumbers
Local Halibut – chicories, citrus vinaigrette, miso, sunflower seed crumble, herbs

Pastry Chef Lindsay Sipress has also debuted a new “Yodel” iteration made with dark chocolate, cold brew “snow,” hazelnut brownie crumb, and dolce Frangelico ganache, as well as the “Not an Ice Cream Sandwich,” a flourless chocolate cake complete with white chocolate vanilla bean cream and pomegranate molasses.

The new menu items are now available 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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