Kettner Exchange Chef’s Table

Description

The recipient of the coveted Orchid & Onion award for Architecture, Kettner Exchange’s design pays homage to San Diego founding father William Kettner. The Michelin-honored restaurant boasts two levels of indoor/outdoor drinking and dining, filled with subtle nods to the City’s great bay and nautical history. Executive Chef Brian Redzikowski’s rotating menu features some of the most innovative dishes in San Diego, from Tender Belly Farms suckling pig larb, to hamachi ceviche, foie gras French toast and Grilled quail char sui. The restaurant’s sun-kissed main dining room spills into the space’s main attraction—its open rooftop patio, where Beverage Director Claire Sexton reins over the restaurant’s thoughtful and dynamic cocktail program.

Brian Redzikowski has worked for some of the best restaurants and chefs in the country, including New York City’s acclaimed Le Cirque 2000, Aspen Colorado’s Nobu Matsuhisa Aspen, Joel Roubuchon at the Mansion in Las Vegas, and the 17 million dollar Yellowtail Restaurant in the Bellagio Hotel and Casino. During Chef Brian’s career, he has had the opportunity of competing in Iron Chef America as well as being awarded Rising Chef in the Los Angeles, California area.