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On our list of the best special-occasion restaurants in San Diego.
East Village's first fine-dining room opened here in 2008, with reservations available through OpenTable. Its interior is built from exposed beams, western photography and a display kitchen visible from the dining room. The attached butcher shop cuts its own steaks in house, including a dry-aged bone-in ribeye and Hokkaido wagyu flown in from Japan and aged 23 days, alongside seafood held to Monterey Bay Aquarium's sustainability standard. Sunday supper adds a gruyere-stuffed meatloaf and buttermilk fried chicken.
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A big dinner outGoing all out
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