Just outside the glowing Gaslamp Quarter is the downtown San Diego business district. High-rise office buildings and condominiums reach the sky, while residents and workers swarm Broadway down below.
For lunch meetings and after-work dinner, business Broadway foot traffic routinely guides locals north to Little Italy or south-east to the Gaslamp - offering few options for accessible fine dining on immediate terms, until now.
Crescent Heights Kitchen & Lounge, the premier restaurant from Wolfgang Puck protégé Executive Chef David McIntyre, is a welcomed new addition to the business district. Just weeks old, and battling effects of our economic struggle, Crescent Heights is filling its chic interior every afternoon and evening, praised for modern California cuisine and a convivial environment.
A protégé of the esteemed Wolfgang Puck, Chef McIntyre spent eight years at Spago Beverly Hills as sous-chef and kitchen manager, and most recently consulted on the opening of Cut in Los Angeles. Now Executive Chef of his own restaurant, McIntyre introduces a distinguished team to lead the new kitchen and floor. The Crescent Heights team includes former executive sous-chef of Cut, Mette Williams, Spago's Director of Wine, Kevin O' Connor, and general manager Mark Wheadon, from Hotel Park City and Ruth's Chris Steak House.
Enter the landmark 655 West Broadway building, on the corner of Broadway and India Street. Continue through the sparkling lobby, past a modern pair of waiting tables and chairs, and greet understated swank on the east end, a mere crescent showing through double doors. Crescent Heights occupies the first floor, designed by Akar Studios, known for the stunning interiors of Blanca in Solana Beach, Vertical Wine Bistro in Pasadena, and Tanzore in Beverly Hills.
An eye-catching central bar, made of African zebrawood, introduces the restaurant's chic aesthetic. Dirty martini sipping guests raise eyes, admiring an intricate architectural ceiling of swooping panels. The Crescent current flows from the lounge to the dining room and outdoor patio, teasing patrons with the amber glow of the 1700 bottle wine wall. Strictly-business suits and just-for-fun heels and frocks mix among parties; getaway cocktails in the frosted glass windowed lounge, inventive California cuisine savored in intimate booth seating.
For the Insider scoop on Crescent Heights Kitchen & Lounge, we went right to the source with Executive Chef David McIntyre.
Q: What did you learn from Chef Wolfgang Puck that you now bring to Crescent Heights?
A: The importance of a strong team. You can never do it alone. A restaurant requires the help of many talented people. Using the finest ingredients available makes a huge difference in the end product. And, the importance of giving back to the community.
Q: How will Crescent Heights change the scene of downtown fine dining? Can you explain your concept of approachable fine dining?
A: When Mariah and I started brainstorming our concept we set out to create a place that really focused on three elements: great food (using seasonal ingredients from local sources like Chino Farms), service (attentive but not pretentious), and atmosphere (modern yet warm). We wanted to design a place that fit different moods, whether it was a place to go meet friends and have some small bites and great cocktails (the lounge) or be able to have an elegant dinner (the dining room).
Q: How will Crescent Heights lounge cater to the nightlife crowd?
A: Crescent Heights is a perfect place for friends to meet for drinks and small bites, or as a gathering spot for dinner before they go out. Our location is set a little apart from the Gaslamp, which I think many people like for a change of scenery, yet close enough to get to after dinner. When we designed our wine program we really wanted to make it accessible. We have put together a very affordable list that has some unique gems that guests may have never tried before.
Tastes of Crescent Heights
Crescent Heights boasts a diverse and carefully designed wine program created by consultant Kevin O'Connor. In creating his menu, O'Connor placed an emphasis on affordability, boutique producers, and an extensive wine by the glass program. The diverse selection allows diners the opportunity to explore new varietals and wine regions. Pair your glass of wine with Chef McIntyre's menu of modern California cuisine, featuring refined takes on American favorites.
Start with such appetizers and bar bites as the Bouchout Mussles with saffron beurre blanc, The Crescent Heights Salad with poached egg, confit bacon, fingerling potatoes, baby leeks, frisée, and mustard vinaigrette, and the Kobe Beef Sliders with brioche bun and garlic aioli. For entrées, guests choose from Sautéed Diver Scallops with brown butter and creamy parmesan risotto, 28 Day Dry Aged Kansas City Steak with cognac whole grain mustard sauce and much more. For dessert, try the Crescent Cup with hazelnut butter, chocolate ganache and caramel, or other playful treats from Pastry Chef Regan Briggs.
When asked about the San Diego restaurant market, Chef McIntyre shared his local dining preferences. Says McIntyre, "I really enjoy Asian cuisine and am a huge fan of Dumpling Inn. We also love Blanca and Nine Ten. I admire many of the local chefs who are adding to San Diego's culinary scene. We've been so busy getting Crescent Heights open, so I look forward to being able to visit more of their restaurants in the city soon."
For your next downtown San Diego business lunch, post-work cocktail and apertif, or fine dining dinner experience, check out the brand new Crescent Heights Kitchen & Lounge.
For more Wolfgang Puck influence in San Diego, check out the new Jai by Wolfgang Puck in La Jolla. And, view Crescent Heights Kitchen & Lounge grand opening party photos here.
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