FOODIE
It’s a designer’s dream, where its ambiance relies entirely on the architecture to convey the same attention to detail that goes into the delicious menu.
YOU’ VE GOT TO TRY THI S!
MADISON ON PARK 4622 Park Blvd San Diego, CA 92116 619.269.6566 www.madisononpark.com
Well Wood You Look at That? MADISON ON PARK PAIRS THE INDOORS AND OUTDOORS WRITTEN BY: MATTHEW J. BLACK • PHOTOGRAPHY BY: BHADRI KUBENDRAN
If you crave attention to detail, then there’s a gem in University Heights you must try. Madison on Park is as much a visual feast as it is for your stomach. While most restaurants seldom impart the same time and attention into their design as they do their
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menu, Madison on Park has seamlessly achieved that fusion. When Jeff Fink bought the space for Madison on Park, he said he wanted to create an experience to remember. For that task, he hired Anna and David Sindelar, who are as much sculptors as they are architects.“If you ever have the chance to work with Jeff Fink you better take advantage,” says David Sindelar. “He’s the type of guy that when
you say something like, ‘You know what would be cool?’ he always says, ‘Yes!’” This kind of partnership is rare to find, and that’s why Fink and the Sindelars have not only collaborated on Madison on Park, but also one of San Diego’s best nightclubs, Fluxx. Fluxx features rotating rooms filled with artistic creativity, and while Madison on Park is more consistent in decor, it is no less imaginative. “It’s a
• The ingredients of the BeetCured Salmon Crudo hit all the flavor points and will leave you believing there’s magic in the Madison kitchen. Not into fish? Try the Skirt Steak with chimichurri, guacamole and citrus yogurt sauces on top! Or, choose a different mean and order the Pork Chop. This juicy, double-cut chop is rolled in panko crumbs and baked while clarified butter seeps into the pork. Drooling yet?
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• Two chefs are better than one. The Mediterranean-influenced menu comes from partner and Executive Chef Mario Cassineri of BiCE Ristorante and is executed daily by Chef Tony “G” Gutierrez.
real sculpture,” David Sindelar says. “Everyone involved found their groove.” He’s not kidding—over 10,000 square feet of cedar later, Madison is lined with beautiful, warm wood resembling a cathedral. To defeat the expansive layout that comes with an open structure, the Sindelars created alcoves for the booths and large ropes under tension that feel like the tables are partitioned by guitar
strings. The indoor-outdoor space of Madison on Park was destined for a design that reflects its surroundings; it’s so perfectly situated that the setting sun shines through the back of the restaurant. It’s a designer’s dream, where its ambiance relies entirely on the architecture to convey the same attention to detail that goes into the delicious menu.