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Fleurette

@fleurettesd

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From Chef @travisswikard , Chef/Owner of @callierestaurant . California French cuisine rooted in San Diego’s bounty.
$10 Valet & self-park available.

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FMASD had a great time today at Celebrate the Craft @lodgetorreypines

We interacted with local chefs, spread the word about San Diego seafood, and tried some delicious bites!

Looking for local seafood to incorporate into your restaurant or event? Email us at info@fmasddirect.com

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CELEBRATE the CRAFT @lodgetorreypines @callierestaurant @travisswikard @fleurettesd

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Evenings under the stars at @fleurettesd ✨

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After a decade cooking in some of New York’s best kitchens, Chef Travis Swikard came home to San Diego and is helping put our food scene in the spotlight.⁠
At his restaurants Callie and Fleurette, his focus is on not just great food and great hospitality, but also the local people who make it happen. He also gives back to the community in a big way.⁠
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Chef Swikard sat down with NBC San Diego anchor Catherine Garcia to talk about it all for this week’s People You Should Know. 🍽️⁠
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You can watch their extended conversation now on the NBC San Diego YouTube channel.⁠
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#SanDiegoNews #SanDiego #SanDiegoRestaurants

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We’ll say it plainly: @fleurettesd is the best restaurant in San Diego right now. And the reason is the guy walking the fish market at 8am. 🌿

@travisswikard was born and raised here. He left to cook in Europe and New York, and it was his first mentor, Gavin Kaysen, who brought him to Daniel Boulud. He spent roughly a decade as Boulud’s right hand. Then he came home, opened @callierestaurant, earned Chef of the Year more than once, and made it a Michelin-recognized room. Fleurette, open since December, is where he goes back to the French Riviera cooking that formed him, built on San Diego ingredients.

His whole philosophy comes down to three things: what’s in season, what to leave off the plate, and who he buys from. You can taste all three.

We followed him for a day to see how obsessive that last part gets. 👇

🐟 Tuna Harbor Dockside Market, where every fish is sold by the person who caught it. He walks the entire thing before he buys anything.
🟠 Uni from Luke Halmay, whose father has been diving this coast since the seventies.
🍅 Tomatoes from @rodneykawanofarms, third generation. He skips the pretty ones for the split, lumpy fruit that stayed on the vine longer.
🧀 Burrata from @amanocheese, pulled by hand.
🍯 Honey from @mikolichhoney, the only honey used at either of his restaurants.

Then the work nobody sees. Whole fish broken down in-house. Duck dry-aged 14 days. Pasta rolled that afternoon.

That intent is now the easiest way in. His new $95 Market Feast is five courses, family style, the whole table in, and it changes with whatever the dock and the farms give him that day. What you get Wednesday likely won’t be there Friday.

There’s a line on the menu that just reads “Line Caught Market Fish.” No species, no price. It isn’t filled in until somebody at the dock hands him something.

That’s the whole restaurant in one line. That’s why it’s our pick.

🚗 And yes, it’s in an office park, which means parking is easy: $10 valet, or 3 hours of free self-parking with validation.

📍 @fleurettesd — 4727 Executive Dr., Suite 100, La Jolla. Dinner Tue–Sun.

#sdfoodies #sandiego

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NEW SPACES EPISODE: I sat down with Greg Bleier, founding principal and project director of @studiounltd, to explore what it takes to design restaurants that are not only memorable, but operationally successful. Link in bio.

We take a closer look at the design of @baveldtla in Los Angeles, founded by chefs Ori Menashe and Genevieve Gergis. Greg details the inspiration behind its bright, plant-filled environment, the integration of its open kitchen and outdoor spaces, and the technical challenges required to turn ambitious design ideas into something that can actually be built and maintained.

Greg also touches on the design and execution of unique features in two additional popular California restaurants, Bestia and Fleurette.

Topics include:
📍 Breaking into restaurant and hospitality design
📍Designing around the client’s vision
📍Storytelling and concept development
📍Balancing aesthetics with restaurant operations
📍Designing for chefs, servers, bartenders, and guests
📍The design and evolution of Bavel
📍Maintenance, durability, and client education
📍Mockups and testing ambitious design ideas
📍Restaurant economics and changing service models
📍AI, analog experiences, and the future of hospitality
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About Greg Bleier
Greg Bleier, IIDA, NCIDQ, is the founding principal and project director of Studio UNLTD. A native of the Lower Hudson Valley, New York, Greg earned a B.A. in Studio Arts from the University of Pittsburgh and a B.S. in Interior Design from the University of Cincinnati before relocating to Los Angeles, where he founded Studio UNLTD in 2009.

The firm quickly developed a specialty in custom hospitality design, garnering international acclaim for its restaurant designs. With Greg's expertise in project design and development combined with a passion for hospitality and F&B that permeates the practice, Studio UNLTD enjoys a reputation as a trusted creative partner for chefs, owners and operators. As Principal and Project Director, Greg oversees Business Development and is involved in the design process for all Studio UNLTD projects.

📐: Studio UNLTD
📸: courtesy of Studio UNLTD

#restaurant #design #architecture #interiors #explore

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They let this Kook on camera😂.
LFGSD🔥🔥🔥🔥🔥🔥🔥💛🤎💛🤎💛🤎

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Dinner at @fleurettesd with my friends 👯‍♀️👯‍♀️
Ame ir a cenar a Fleurette con mis amigas ! El lugar esta super cool, recomiendo ir temprano a cenar ya que te van sirviendo poco a poco cada tiempo, ordenas todo al principio y esto hace que la experiencia sea unica!
10 out of 10 experience with my friends ..great wine list

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The only time to eat diet food is while you’re waiting for the steak to cook. -
Julia Child

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Popped into @fleurettesd to see chef @travisswikard and y’all… I’m still thinking about this meal 🦐

First time here and I’m OBSESSED. The shrimp?? The roast golden chicken?? The wine?? The service?? 😮‍💨

Plus some fun with my amazing husband @dmcqueenx and twin @chefclaudiasandoval, of course 💃🏾✨

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First night of @delmarfest, and you know I had to find a fabulous dinner! 🍽️✨

If you’re in Del Mar or San Diego, put @fleurettesd on your must-visit list. @travisswikard, what a way to start the trip! 🥂

#dinner #sandiego #delmar #mawamcqueen #delmarfest

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