Red Light District Dining Room and Social House Launches The Chef’s Table 10 Course Dining Experience

June 7, 2012

Red Light District has announced the launch of The Chef’s Table dining experience. And adaptation of a traditional Japanese omakase and prepared by Executive Chef Jason Maitland, the Chef’s Table dining experience plans to highlight the best local and seasonal ingredients that Southern California has to offer.

Tastings are $115 per person and start at 10 courses showcased in artistic and intricate presentations. Each course is specifically tailored for each party and is prepared and presented by the Chef himself.

Parties can be as intimate as two guests or a social gathering for parties up to eight. Tastings take approximately 2.5 hours, and The Chef’s Table will be reserved for the group for the entire evening.

“Mix & match” spirit and wine pairings are available beginning at $65 per person. Local California wine, microbrewed beer and hand-crafted cocktails created by Red Light District’s Master Mixologist Nick Majersky perfectly compliment the Chef’s Table dining experience.

“Get the full Red Light District culinary experience," said Sean Shoja, Owner of Red Light District. “We invite you to spend an evening dining at The Chef’s Table and indulge in the finest cuisine San Diego has to offer.”

Chef Maitland hard at work
Executive Chef Jason Maitland has also created the Red Light Special: an exclusive three-course offering of the Chef’s creations. The Red Light Special is offered only until 6:00 p.m. at $35.00 per person. The first course includes a choice of the Farmer’s Market Melon & Mint Salad, Local Asparagus & Spring Onion Soup or Farm Fresh Baby Field Greens. The second course offers a choice of Housemade Papardelle Pasta, Crispy Red Mullet or Duo of Marinated Prime Filet & 48 Hour Sous Vide Short Rib. The dining adventure ends with a choice of any dessert from the housemade Happy Endings menu.

The Chef’s Tasting Menu, offered at $69.00 per person, includes the Local Melon & Mint Salad, Hawaiian Ahi Rolls, Main Diver Scallop & Poached Maine Lobster, Duo of Marinated Prime Filet & 38 Hour Sous Vide Short Rib and Warm Chocolate Bouchon.

Red Light's Maine Diver Scallops
Executive Chef Jason Maitland is a James Beard Participant and award-winning Chef. He has been featured as an “Innovator Under Thirty” by 944 Magazine, and “Best Chef” and “Best New Restaurant” by Ranch and Coast Magazine.

Reservations for The Red Light Special, The Chef’s Tasting Menu and The Chef’s Table are required. Red Light District is located at 409 F Street in the historic Gaslamp Quarter.

For more information and hours of operation, visit, call (619) 255-2800, or visit Red Light District on Facebook or on Twitter.