|Garlic roasted whole Dungeness crab|
Blush Ice Bar + East West Kitchen is scheduled to "soft" open in the Gaslamp Quarter at the gigantic, former Wet Willie's location at 555 Market Street on Thursday, July 30. With a kitchen led by the dynamic duo of Executive Chef Daniel Barron and Chef de Cuisine Stephen Gage (both formerly of La Valencia Hotel), Blush's food menu will meld Eastern and Western culinary styles using fresh San Diego ingredients, and also center its bar menu on frozen craft cocktails. We have the full introductory menu as well as photos of many dishes and drinks. Check it!
The original Blush was started in San Jose by restaurateurs Taylor Kim and Russ Fukushima, who have since relocated to San Diego's East Village area for the launch of Blush Ice Bar + East West Kitchen. The 7,500 square foot bar and eatery will specialize in the Blush cocktail - a frozen craft cocktail concoction made with fruit-infused frosted ice. The restaurant will also feature an 18 seat raw bar with an 'oyster lounge,' a 40 seat main bar, roll up garage doors, an outdoor patio, and a wine wall, as well as a basement-situated hydroponics garden where many of the herbs and other ingredients will be grown in house.
The menu at Blush will include both a family-style and a' la carte, steakhouse format menu for lunch and dinner. Expect a focus on dry aged and house smoked cuts of meat, slow roasted, whole cuts of meats using a China Caja box, fresh seafood and homemade desserts, including frozen desserts and craft ice cream, as well as many other ingredients made in house - including soy sauce, kimchi, miso and other staple ingredients.
For more information on Blush Ice Bar + East West Kitchen, check out the menu and photos below, visit blushicebar.com and on follow on Facebook for real time updates.