Celebrity Chef Richard Blais To Open New San Diego Restaurant On March 18

March 10, 2021

A former contestant and frequent guest judge on Bravo's hit cooking competition Top Chef, celebrity chef Richard Blais will open his new steak and seafood restaurant Ember & Rye in San Diego's North County on March 18. 

As part of Park Hyatt Aviara Resort, Golf Club & Spa's $50 million renovation, the property is adding three new dining concepts, including a new signature restaurant Ember & Rye that replaces Argyle Steakhouse. Created in collaboration with San Diego-based chef Richard Blais, Ember & Rye features a menu centered around San Diego produce, locally-caught seafood, raw bar items, and dry-aged steaks. The restaurant will offer a classic California design and ample outdoor seating overlooking the onsite Aviara golf course and the property's Batiquitos Lagoon. 

"Ember & Rye is the type of restaurant I personally want to eat at every day," commented Chef Richard Blais. "It is the embodiment of my cooking style, focusing on elevating classic dishes that many people may already be familiar with, while creating a distinct, new style and flavor in a fun, playful way. Combining Ember & Rye's menu concept and our engaging culinary team with such a lively space - that I define as a 'not-your-parents' country club' meets modern steakhouse - and you have a unique atmosphere that will bring guests coming back again."

The centerpiece of the incoming restaurant will be a central bar featuring an interactive culinary station serving samplers such as charcuterie, Carlsbad oysters, and shareable bites sourced from local fisherman, farmers and foragers. Displays throughout the restaurant will showcase world-class whiskey, including exclusive small batch rye whiskeys and rare Kentucky bourbons in vintage glassware, as well as wine, dry aged meats, and a rotating selection of cheeses. The restaurant features two dining rooms - one with an oversized, double-sided banquette and wrap-around, full-length windows to take in the iconic views just beyond. Glass barn doors lead to a second dining room with access to an outdoor dining terrace. A newly enclosed semi-private dining room can accommodate up to 55 guests. The outside terrace will feature two custom bocce ball courts and miniature golf holes, as well as an outdoor grilling station and firepits.

Ember & Rye's menu will include grilled entrees such as rare cuts of Japanese A-5 beef and barbecued Oysters "Flambadou" served with bone marrow butter and pickled chili. A selection of daily vegetable sides will accompany the entrees that will include a sampling of artichoke creamed spinach, crispy onion "Rosette," and baked celery root. Ember & Rye will also introduce exclusive wines from California winemakers, caviar, as well as desserts created by the resort’s Executive Pastry Chef Christophe Rull. 

Chef Richard Blais is a graduate of the Culinary Institute of America and may be most known as the winner of Bravo’s Top Chef All-Stars in 2011. Blais is a successful chef, restaurateur, cookbook author and frequent culinary television personality, appearing in such programs as Iron Chef America, Chopped All-Stars, Top Chef, Master Chef, Guy's Grocery Games, Cutthroat Kitchen and Cooks vs Cons. He has worked in the kitchens at such acclaimed restaurants as The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique located in the Southeast and in San Diego he helped build the Crack Shack brand and launch Juniper & Ivy in Little Italy.

Ember & Rye will open on Thursday, March 18, at 7100 Aviara Resort Drive within the Park Hyatt Aviara Resort, Golf Club & Spa in San Diego's North County community of Carlsbad. Visit hyatt.com/en-US/hotel/california/park-hyatt-aviara-resort/sanpa to learn more and make reservations, and check out the launch menu below.