San Diego Restaurants
that use locally grown food
Cucina Urbana Laurel on 5th remodel, Cucina Urbana has found it’s niche as a modern kitchen combined with the history and comfort of an old rustic country farmhouse. They focus on raw, sustainable, local, and reclaimed materials throughout their restaurant, and the culinary creations they offer are an incredible display of flavor, balance, and dedication to local. Chef Joe Magnanelli and Pastry Chef Ben Rollins’ menu offers affordable selections of vasi + antipasti + boards + insalate + pizza + pasta + piatti + dolce. Their whimsical expression of Italian classics coupled with the use of the freshest local produce, and organic and sustainable products comprise a diverse menu.
Quality Social Recognized as the “new contemporary dive bar”, Quality Social transcends the typical stereotypes of just your neighborhood dive- Chef Sam Burman strives to make local and seasonal ingredients the foundation of much of his creative dishes. From tasty oyster dishes to incredibly colorful veggie burratas, the quality of what’s going on at Quality Social must be recognized by those searching for great food and a great local hangout.
Waters Fine Catering Executive Chef Andrew Spurgin and his skilled kitchen team create handcrafted menus produced fresh daily. They use sustainable, organic products from local vendors and are involved in many community events outlining sustainable practices in food preparation and cultivation.
Le Papagayo A North county favorite, Le Papagayo head chef, James Montejano takes advantage of all sorts of local produce, seafood, meats, and cheeses to create vibrant dishes that really bring out the flavors of the season. He partners with local farms and local farmers’ markets, uses the best picks of the harvest, and advocates for sustainable home gardening projects in his restaurant.
Blind Lady Ale House Along with their meat and seafood products that are sustainably grown, harvested, and locally sourced, the majority of BLAH’s produce is certified organic and locally grown courtesy of Suzie's Farm in the Tijuana River Basin and Crows Pass in Temecula. We also shop the Adams Avenue Farmer's Market each Wednesday and pick up seasonal ingredients like the peaches and pluots for our Stone Fruit Salad. We get a few more things from the good people at Specialty Produce and their connections with the Santa Monica Farmer’s Market farms.
Ritual Tavern The owner and chef from one of North Park’s best taverns frequently shops the farmers’ market for his fresh produce, acting as a great model for local chefs and families too. At Ritual Tavern, they “like to think that once you cross the threshold of the ritual, you enter a different time and space - a simpler time, when people knew all the ingredients in the food they ate and the names of the people who farmed them.”
A.R. Valentien Chef Jeff Jackson brings more than 30 years experience to A.R. Valentien, the restaurant at the five-star hotel, The Lodge at Torrey Pines. His cooking is market driven and seasonally influenced, largely because of his use of locally farmed and produced food.
Stone Brewing Co. Co-founders Greg Koch and Steve Wagner endeavor to use as much in-season, locally and organically grown produce as possible, not just because they believe in the very simple principles of freshness and sustainability, but also because fresh, local and organic tastes better.
Michele Coulon Dessertier They take pride in creating spectacular wedding cakes and desserts that are both applealing to the eye and tantalizing to the taste. All of their cakes are baked from scratch using only the finest natural ingredients, many of them from local farms.
JSix Restaurant Chef Christian Graves' menu features Coastal California cuisine, showcasing fresh, innovative, seasonal foods inspired by the freshest of seafood flown in every day and the artisan produce and ingredients of nearby farms.
Roots Kind Food in Ocean Beach (not associated with San Diego Roots Sustainable Food Project) is commited to providing beautifully prepared, superb healthful vegetarian food that includes food prepared from local and organic ingredients.
The Linkery is a neighborhood restaurant in North Park featuring farm-specific all-natural meats, highlighting sustainable farming of heritage breeds; fresh produce, often organic, emphasizing independent farms in our region; our own house made fresh sausages and house cured meats like bacon, hams, and other charcuterie; world-class craft beers, including cask-conditioned ale always on handle; and fine wines from craft producers all over the world, including the city of San Diego.
Sea Rocket Bistro is a new North Park restaurant serving local and sustainable seafood and other local foods, beers, and wines. Their menu changes as the fish come out of the water and as the vegetables are picked, so stop by and see what they're serving. They've got a menu that is updated occasionally on this website.
Alchemy Restaurant is in South Park and every Wednesday they have a three-course vegetarian tasting menu using produce from local farms. They call it the Farmer's Market Dinner, costs $25, starts at 5pm and goes all night long.
Terra Restaurant and Bar Chef Jeff Rossman's ambition at Terra is to create a relaxed and casual atmosphere to enjoy great food & wine, without the pretentiousness & stuffiness of fine dining. Nestled in the Uptown Shopping District of Hillcrest at the terminus of the footbridge over Washington Street, Terra specializes in "The America's" cuisine and celebrates the best the ingredients earth can offer. Its seasonal menu reflects its ties to the freshest local & regional products available.
NOTE: these resources are listed solely as a service to the public and are not an endorsement of, nor solicitation on behalf of these businesses. San Diego Roots is not paid for these listings nor can listings here be bought. They are listed solely to help folks looking for locally grown food find it.