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Sublime’s
Taste Sensations Reflect Limjoco’s Passion for Food
Sublime Pizza 10550 Craftsman Way 858-618-3333 www.sublimepizza.com James Limjoco 2008
For James Limjoco, quality restaurant cuisine needs a
unique ingredient not often found in the San Diego area. It’s certainly missing in chain eateries, he feels. That missing ingredient, according to Limjoco: “Soul”. He believes “soul” separates the better eateries from the average. And he definitely believes the food at Sublime, located at 10550 Craftsman Way, Suite 186 in 4S Ranch, has it. “There are two things that I think stand out the most in creating a better dining experience: the food, and the environment we create, which I believe are very much related,” said Limjoco, the owner and chef at Sublime Pizza, which opened locally in 2008. “The food is an aspect that I have concentrated on for a long time now. There are many different ways to create and present food, and if you know some of the techniques involved you can really elevate the way certain types of food taste.” Specializing in what Limjoco describes as “gourmet comfort food”, Sublime has 17 types of “Mac ‘n Cheese”; 13 types of grilled cheese sandwiches; 20 types of pizzas; truffle fries; creamy tomato basil soup, and many more items. “We essentially have the types of food that warm up your bellies, and satisfy your souls,” said the restaurant owner – who is originally from the San Francisco area, but spent four years in New Orleans perfecting his craft. And where did Limjoco come up with the restaurant’s name? “I think the word ‘sublime’ best epitomizes the type of food we
like to do here,” he said. “Eating food is such a wonderful experience, from the flavors, the smells, the textures -- to the creativity that can be achieved by combining all of those same aspects, strange or not. When you take a bite of something absolutely delectable, and there are multiple sensations going on in your mouth and mind, all I can think of is “sublime.” Sublime Pizza – which was formerly known as Del Mar CONTINUED ON PAGE 25
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January | February 2010
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