So I’ve been a bit obsessed with biscuits lately…

I’ve always enjoyed Red Lobster’s biscuits. I recently attempted to make a copycat version from scratch.

I just found my new go-to quickie biscuit recipe.

They taste just like old fashioned biscuits. You won’t believe they are just three ingredients.


It’s not often that one of the hottest chefs in America decides to open a restaurant in San Diego, so when Chef Richard Blais (winner of Top Chef All-Stars) announced he was coming to San Diego, the news of his decision made Juniper & Ivy the most anticipated restaurant long before it opened.

I somehow managed to restrain my excitement and wait a few weeks for the restaurant to settle in before visiting. I’ve kept up with coverage of the restaurant and yet the pictures don’t fully capture the gorgeously designed space.

Up front and center is the huge open kitchen. Sure we’ve seen open kitchens in San Diego, but not quite like this. It had an almost stadium-like presence, making us feel like we were getting dinner and a show.

And right in front of the kitchen are a handful of Chef’s counter seats. I wish I had knew about them in advance because I would most definitely had requested them. They reminded me of the Chef’s counter seats I sat at for my Republique dinner, but even better because it isn’t in front of a fire pit, the kitchen station is much bigger, and in addition to watching the action, you actually get to talk to Richard Blais and he even serves the lucky diners some of their dishes.


If you have a large group, they have a set of tables right behind the counter, Chef’s tables, which allows groups to enjoy the kitchen action too.

We still got pretty good seats though. We were seated on the next level which gave us a great view of the kitchen and restaurant. I spent most of the evening thoroughly distracted by watching Chef Blais and his team in action.

The menu is broken up into many categories, with smaller dishes situated near the top and large entree-portion dishes at the bottom. We had really been hoping to try the 4 x 4 tasting menu which was originally set to debut by the time of our visit, but when we spoke to our server she indicated that it was still a few weeks away. After much contemplating, we decided to try a dish from every section.