Reviews for Garden Kitchen in San Diego, CA
I started going to Garden Kitchen for take out food in May 2020 and I am sorry I have not submitted a review sooner. Incredibly... fresh ingredients, ever changing menu and always amazing food and wine. Simply great for people who eat vegan, gluten free orare meat lovers that want to consume humanely raised meats and eggs. Chef Coral, Sommelier Megan and host/server/talentedjewelry designer Holly are all the best and make you feel like family. Great place to dine, get wine and relax. Recommend yougive it a try! Devoted regular, wine club member and GK fan for life.....Anne Read more
Some of the best food we've had in a long time. It's impressive when a charcuterie board is better than most entrees you've had... recently. Everyone at our table tried something different and we were all highly impressed. The chef came out towards the end ofthe night to ensure everything was the highest quality. One person at our table had what we agreed was the best scallops any ofus have had. This is a favorite place of our friends and I'm happy to say it easily lived up to the hype. Read more
This was my husband and I first visit to this restaurant. The food was impeccable, and the ingredients combined in our dishes... were genius. This resteraunt is for the true foodie, that truly understand the art of bringing food, color and textures tolife. Read more
The food is absolutely amazing not only original dishes but you will find organic and all or most ingredients are local when... possible. And for beer fans they carry an imperial IPA thats its brewed beautifully. You can't go wrong with this place. Btwservice is the best ive had. Read more
Great food, interesting sides,vegetarian and gluten free options. Great local wine list. The chef selects wines from Baja to... Temecula. Outdoor seating only under a cover and with heaters available. Street parking only. Well worth a visit even with thelimitations. Read more
Totally outstanding experience. Hours are 3-9 Tues-Sat with neighborhood parking. Food is fresh and colorful and absolutely... delicious. Menu is constantly changing with new dishes that follow the seasons. Highly recommended - Holly, hostess was nice tospeak to and very informative and the owner also went out to greet us and check in and made the meal very welcoming. Read more
First visit. My wife and I love veg forward restaurants. This one hit all the marks for food and atmosphere. Cute little garden... neighborhood style place with quaint tables/settings. Very friendly staff! A+ there. The menu was well laid out and offeredsome provocative dining choices with unique ingredients not often seen. We ordered the grilled artichoke covered in seasonedbread crumbs and served on a bed of arugula and a side of grilled meyer lemon. It was cooked very well and pretty good. Next upwe got the cheese/meat board. It has 3 cheeses, one of them a winner and two run of the mills as well as some salami with someunexpected supporting cast, like scratch strawberry jam, scratch curry sauce as well as the usual suspects, like seasoned nutsand olives. We were surprised to hear that they roasted their own nuts and created custom seasoning blends in house. This wasdiscovered when the owner/head chef came up to our table to introduce herself and inquire about our meal. Certainly a specialmoment, for a chef to come and rub elbows with the diners. Last plate was the cheese ravioli with 7hr tomato sauce and sidesalad with beets. They offered about five dressings for the salad. I suspect that they are all house made. We chose the greengarlic. It was very well done. The ravioli were a bit underwhelming and this may have been because the cheese was bland and thesauce was subtle. For 22 bux, the serving size of about 6 or 7 ravioli was far too small for the price. All in all, we wereimpressed by the skills of the kitchen and thoughtfulness of the plate makings, however we were surprised by the high cost andsmall serving size. Being this place has been open for 2 years, we thought they would have figured out this balancing act ofsize VS price dilemma. It challenges many an establishment. Read more
Wow...., fantastic food made by a genuine cook who's training within the industry has produced an not only an exceptional chef... and an amazing business owner but also a humanitarian, who's decisions have not only maintained her business throughout thepandemic and the recession, but also maintained her employees position / pay through these hard times. If you can make the timeto visit, it will be worth your while Read more