CH Projects Releases Details About Little Italy Steakhouse Project | Born & Raised To Open At Former Nelson Photo Location As Early As This Summer

February 4, 2016

Occupying the former Nelson Photo Supplies building at 1909 India Street in Little Italy will be Born & Raised - the latest endeavor from San Diego-based hospitality collective, CH Projects (Ironside Fish & Oyster, Craft & Commerce, UnderBelly). Slated to open in late summer 2016, Born & Raised will pay homage to America’s greatest dining institution, the classic steakhouse.

The name ‘Born & Raised’ is derived from CH Projects’ deep-rooted commitment to San Diego, a city that is fully engrained in their core values as an organization. Since CH’s inception in 2009, the collective has seen steady growth, now operating eleven hospitality-driven concepts within America's Finest City. Born & Raised will be the collective’s fourth restaurant in Little Italy, a neighborhood that has experienced an immense cultural progression with CH as a definite catalyst for growth.

Behind the interior overhaul will be local designer Paul Basile of BASILE Studio, who will build out the two-story, 8,000 square-foot restaurant with a midcentury architectural influence. The custom layout will feature two oversized bars, and three dedicated dining spaces including the main dining room, a downstairs patio seating, and a 1,500 square-foot rooftop terrace with an adjacent 2,000 square-foot open-air urban garden that will be utilized to grow many of the restaurant’s herbs and produce needs.

Conceptualized to honor the deceptively complex art of a perfectly prepared steak, Born & Raised will exist within CH’s growing repertoire of restaurants as the land-based alternative to their wildly successful seafood establishment, Ironside Fish & Oyster, which opened in 2014.

Although details on the culinary team and menu are forthcoming, Born & Raised will operate its own dry-aging program on-site - a process by which butchers age beef carcasses in a low-temperature, high-humidity room for weeks at a time. While many industry professionals and restaurateurs associate dry-aging on-premises to be time-consuming and financially inefficient, for CH, the development of culinary creativity and ability to control the aging of prized cuts in-house is well worth the investment.

“The steakhouse is one of America’s most iconic dining institutions. Achieving the kind of simplicity and authenticity that makes a steakhouse great isn’t easy to do, but we are hoping to rise to the occasion and give San Diego – a city that is at the core of who we are – an experience that pushes the culinary conversation and standards of expectation forward,” says CH Projects’ Co-Founder, Arsalun Tafazoli.

Anticipated opening date for Born & Raised is late summer 2016. For more information, visit