Jsix
616 J Street San Diego, CA 92101 619.531.8744 www.jsixrestaurant.com Swank and swag beat deep within the heart of Jsix, an East Village mainstay that celebrates chic but discards the pretentious. Envision a sophisticated, Dr. Seussian playfulness, complete with a gorgeous embossed floral ceiling and colorful accents, and you’ve arrived. Tiered lanterns light the restaurant’s main floor, their glow reflecting off of the mixedmedia walls and sunken leather benches. Adjacent, the bar reminds you how hard you worked today and just how thirsty it’s left you. Their Serrano gimlet is a local’s favorite, but I opt for the day’s market cocktail. I’m treated to a watermelon basil cooler: the watermelon puree is lush, the basil fresh from their small garden upstairs. At Jsix, juices are made in-house for both the restaurant and lounge bars. Aside from the basil quietly infusing my citrus vodka, mint, rosemary and lavender are all sourced from their rooftop. Lemon and lime trees fill out their herb garden and give LOUNGEsix a wafting fragrance. On an airy summer evening, with panoramic views to photograph #nofilter and a pool framed by private cabanas; you can enjoy downtown’s full potential.
Assistant GM Lauren Lathrop Williams describes the distinction of LOUNGEsix in its identity as a destination for patrons who respect a well-made drink and want their music to complement – not overwhelm – good conversation. In an atmosphere that embraces the diversity of their guests, “It doesn’t matter if you’re wearing a cocktail dress or if you’re wearing jeans, everybody’s welcome with open arms.” You’ll find that hospitality, sincere to its core, is a garnish on everything from Executive Chef Christian Graves’ thoughtful menu to free entry at the lounge. To soothe y our hunger pangs, stuffed squash blossoms drizzled with green goddess dressing and roasted Padrón peppers lead the appetizer lineup. Beware of the peppers: our waiter dubbed them the Russian Roulette of Peppers, mild but for one in 60 that’ll blow your hair back. The tuna crudo had me at first bite: a smooth black garlic puree finished the dish so delicately it was an edible sigh. If you’re looking for more substantial fare, let resident Sous chef David Pugnier treat you to his short ribs. “It’s one of those things I put my heart and soul into,” he said. You’ll taste the difference. The meat was so tender I could’ve separated it from the bone with a whisper. For dessert, the raspberry semifreddo or lemon crème brûlée guarantee you’ll be back before long.
Native Knowledge
Every year, local restaurants submit teams of two to take down a win at Shuck N’ Swallow, the timed oyster eating competition held at Jsix. Enjoy drink specials, appetizers, and a show as you watch one side shuck as many oysters as possible in ten minutes for their teammate to slurp down.
| Indian Summer 2013 Issue | 75