Earlier this year we announced that Fox Restaurants Concepts (the team behind True Food Kitchen) had taken over the space previously occupied by Sea & Smoke for the San Diego debut of Flower Child, a healthy, fast-casual restaurant. After overhauling the 4,500 square foot space, the eatery will finally unveil at Flower Hill Promenade in Del Mar on Tuesday, December 6.
Reminiscent of a modern bohemian abode, every Flower Child restaurant boasts an airy, open atmosphere with the signature design elements that Fox Restaurant Concepts has made synonymous with its culinary concepts around the country. Decorative tile, painted brick and earthy wood tables anchor the space while bursts of greenery and florals bring it to life. A buzzy open kitchen exudes energy through the space, where guests can watch as chefs swiftly prepare their order. Additionally, on-the-go guests are served via a dedicated area designed to pick up a quick, fresh meal with ease. The Del Mar location features indoor and outdoor patio seating, taking advantage of the area’s southern California allure and sits perched in the popular Flower Hill Promenade shopping center surrounded by a curated mix of high-end retail and service emporiums.
The Flower Child menu is designed to offer a healthy and balanced dining experience with a selection of organic, gluten-free, vegetarian and vegan items for lunch and dinner seven days a week and breakfast on weekends. Much of the menu is mix-and-match style, allowing guests to select their favorite combination of seasonal vegetables, fruits, and grains such as spicy Japanese eggplant (with Thai basil and cashew) and optional proteins like grass-fed steak and organic non-GMO tofu. Guests will find a variety of salads like the organic kale (pink grapefruit, organic apple, black currant, smoked almond, white cheddar, apple cider vinaigrette), bowls like the Mother Earth (with ancient grains, sweet potato, Portobello mushroom, avocado, cucumber, broccoli pesto, leafy greens, red pepper miso vinaigrette, hemp seed), whole grain pita wraps baked in-house daily like the Flying Avocado (with smoked turkey, gouda, romaine, tomato, avocado hummus), gluten-free desserts, and an ever changing iced tea and lemonade station where seasonal flavors rotate. Breakfast will also be served on weekends starting at 8am, including items such as a quinoa breakfast burrito, vegan hash, and spiced maple porridge. There will also be a special selection of morning beverages like the Liquid Sunshine (coconut water, carrot, orange, ginger, turmeric), organic coffee, and fresh squeezed citrus juice.
Flower Child is the realization of creative visionary and Fox Restaurant Concepts founder, Sam Fox - known for his passion for great food, design, lifestyle and hospitality. An eight-time James Beard Award nominee for Restaurateur of the Year, and New York Times best-selling cookbook author, Sam was recently named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the second consecutive year, is the 2014 recipient of the Richard Melman Innovator of the Year Award by Restaurant Hospitality magazine, and the 2015 recipient University of Arizona Executive of the Year by Eller College of Management.
Flower Child is located at 2690 Via De La Valle in Del Mar. For more information, visit iamaflowerchild.com.
