Chive

Frommer's Review

When it opened in 1999, this sleek and chic restaurant took the city by storm and put to rest any lingering doubts that local dining had come of age. The minimalist design and urban ethos were new to San Diego and Chive struck an immediate chord. In 2006, the restaurant took a new tack with a new chef, Joe Magnanelli, a veteran of the acclaimed El Bizcocho. Moving away from traditional three-course meals, Chive -- still stylish as ever -- now concentrates on small, shared plates (with some available as entree-sized portions). The cuisine is as modern as the decor, taking a global approach with dishes like a Moroccan-spiced chicken kebab and Kung Pao-style sweetbreads, while still making room for unique comfort food like the crab mac 'n' cheese. The always-evolving wine list offers many intriguing selections by "cork" or "stem" from around the world. One lament: The cement floors and other hard surfaces amplify the noise level.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.