Per Bottle / Max 2
Disclaimer: We keep our corkage fees as up to date as possible, however corkage fees can change with time. Reach out to the restaurant to confirm.
Chef Brian Redzikowski’s rotating menu features some of the most innovative dishes in San Diego, from Tender Belly Farms suckling pig larb, to hamachi ceviche, foie gras French toast and Grilled quail char sui.
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