Hidden behind tall, industrial biotech buildings and overlooking the 5 freeway is Green Acre Campus Pointe, a farm-to-table restaurant by the celebrity chef Brian Malarkey. With an organic and seasonal menu, it’s a place for friends and co-workers to meet up and enjoy good food in the heart of UTC. At a recent San Diego Food Bloggers event, I got to taste a few of their yummy, signature dishes.
Get your maps out. The restaurant is huge! There’s an area for just about everyone. Tables inside next to a woodfired oven and roasting chickens. If you prefer al fresco dining, there are tables outside with a stunning view of San Diego. A basketball shooting game, a board room, and even classroom. If you’re looking for a venue and reception area for your wedding, Green Acre has an area that sits 60 and a place for a DJ to spin his turntables.
Chef Malarkey’s restaurants – Searsucker, Herringbone, Campine, and Green Acre – are known in San Diego as social gathering places with good eats. The rustic yet modern Green Acre showcases a menu made from an organic garden, proving that the organic trend is here to stay.
As a snack or a side dish made from root vegetables, this healthy variation of french fries is excellent. They are served with house-made pickles, spiced up ketchup, and aioli. A delicious mixture of sweet, savory, and sour.
Fig, arugula, bleu cheese, prosciutto. Sweet figs, salty prosciutto, and creamy bleu cheese topped on a crispy thin bread and just a bite of that peppery arugula. What a great combination!
Burrata, where have you been all my life? The richness of the cheese and the mushroom are perfect together. Add some truffle oil, and it’s like heaven, making sharing oh-so difficult.
Chicken, avocado, greens, eggs, bleu cheese mixed with a corn vinaigrette. The vinaigrette is very light, allowing for the flavors of the salad ingredients to shine. When you have good ingredients, who needs dressing?