"Initially founded by Top Chef alum Richard Blais nearly a decade ago, J&I kicked off the revitalization of the fine dining scene in San Diego’s Little Italy neighborhood and remains an institution for its spin on modern American cuisine. Under the tenure of former executive chef Anthony Wells, the restaurant was included in the Michelin Guide, and Wells was nominated as a semi-finalist for the James Beard Award. The menu changes seasonally, and you could throw down plenty of cash for bigger entrées, like a New York strip or whole fried snapper, but opting for small plates will give you more opportunities to taste the variety. Start with the house sourdough with honey butter before moving on to the off-menu In-N-Haute burger (a gourmet spin on the West Coast classic); and end with the Yodel, a Devil's Food Cake incarnate stuffed with cream, hazelnut, and white chocolate pearls. When they bring the latter to your table, they'll personally coat it in thick, warm chocolate right in front of you." - Archana Ram, Marie Tutko
