Dear Guests, in support of the rising minimum wage, a 3.75% surcharge will be added to all guest checks. It enables us improve the pay for all our employees both in the dining room and the kitchen while continuing to provide the same delicious food, exceptional service and genuine hospitality we’re known for. If you’d like more information about this decision click here or email us at firstname.lastname@example.org
Fan of our Restaurants?
Let Us Thanx You
It’s simple. Download the THANX app, register whichever credit cards you plan on using when dining with us and Thanx does all the work.
Every time you spend $350, you’ll automatically receive $25 cash back on your credit card on your subsequent visit. We’ll even thanx you with a complimentary appetizer simply for signing up, no strings attached.
Culinarily speaking, Whisknladle takes a back to the future approach to cooking by working with seasonal & farm to table products and taking the time to make most of the food from scratch; the way it used to be, they way it ought to be. The menu was developed by chef Ryan Johnston since its inception and aims to reflect the fresh bounty of the ever-changing seasons. Through a collaboration with local farms such as Suzie’s Farm, Chino Farms, and the most recently acquired Milagro Farm, Whisknladle dishes up elevated comfort food that satiates all senses. From homemade pastas like squid ink linguine, to rotating flatbreads and locally-sourced seafood dishes like Spanish Octopus, all palates can indulge in the eclectic yet familiar menu while enjoying a signature craft cocktail or a glass of homemade sangria.
Opened on 2/8/8, Whisknladle is our first love. This is where the magic first happened & where Chef Ryan won over local & national critics alike for his commitment to simple & seasonal scratch cooking and mission to make as much food from scratch in house as possible.
“1 OF 105 BEST NEW RESTAURANTS WORLDWIDE”– Conde Nast Publications
“1 OF 3 PLACES TO EAT IN SAN DIEGO”– Food & Wine Magazine
“BEST FARM TO TABLE RESTAURANT”– Critics & People’s Pick, San Diego Magazine
“BEST CHEF”– Critics Pick
“HARDEST WORKING KITCHEN IN SAN DIEGO”– Naomi Wise, The Reader
Lunch (Mon-Fri): 11:30am-3pm
Brunch: Sat & Sun: 10am-3pm
Happy Hour: 4pm-6pm Daily
Dinner (Sun-Thur): 5pm-9pm
Fri & Sat Dinner: 5pm-9:30pm
Super Bowl 2/1 | Independence Day 7/4 | Employee Staff Day 10/31 | Thanksgiving11/26 | Christmas Day 12/25