Beware: Not What it Used to Be - Juniper & Ivy San Diego - Kaufe eine Reservierung
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🤮 1/5 - Beware: Not What it Used to Be
By 👻 @Andrene_R_Dz, 08/14/2021 3:00 am
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My husband and I had regarded Juniper and Ivy as one of the few consistently good upscale restaurants in San Diego since it opened in 2014. Under the leadership of Richard Blais the food, atmosphere, and service was impeccable. Similarly, when Anthony Wells took over, the experience remained innovative even when we visited two times during Covid everything was perfection. In contrast, when we returned two nights ago, under new leadership so much had changed that our once favorite restaurant was nearly unrecognizable from start to finish. The outside seating area smelled of urine; we were reseated inside. Once inside, our server informed us that the corkage fee went from $25 to $40 even when purchasing another pricy bottle of wine from the menu. Most disappointing was the food which went from being prepared with passion and beautifully plated to being uninspired, bland, and at times inedible. Additionally, the menu was significantly paired down (not to mention very overpriced); in fact one of the only dishes that we enjoyed was a carryover from the former chef/menu. As regulars who tend to spend a lot of time (3+ hours) sampling and sharing a variety of dishes from this formerly innovative menu, we left after a little over an hour and wished we had eaten at Crack Shack. So sad...
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