Fresh

Frommer's Review

Quick -- before they change their minds or the economics catch up with them -- get yourself to Fresh. You'll find a menu of small- and large-plate fare created from top-quality products (like Chino Farm veggies and Kobe beef) at modest sums, and retail pricing on wine. This is a new iteration of Fresh, which has been a La Jolla staple since 2003. New ownership took over in 2006, changing chefs and menus but opting to stick with the original name. New chef Ryan Johnston, a protégé of French Laundry's Thomas Keller, didn't miss a beat. His menu includes a selection of sashimi seared on a hot stone at your table; crispy duck confit; and roasted chicken flavored with papaya, pomegranate, and cilantro. The dining room itself remains the same -- it's soothingly modern, with billowing waves of fabric across the elevated ceilings and broad windows that successfully integrate the outside dining area.

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.