Jason Maitland on his new cooking gig
Years after being a hot chef comet streaking through Arterra, just a few months after his flame was extinguished as Flavor Del Mar’s chef, Jason Maitland will finally cook outside North County.
Expect a late January arrival and the chef to reignite interest in that mouthwatering melting pot tagged “New American cuisine.”
“There aren’t as many New American, new-style restaurants downtown. There’s Searsucker, Grant Grill...other than that...a lot of Italian restaurants, sushi places and a lot of great bars,” he said. “Definitely there’s a niche for hodgepodge with old school American, Chinese, Japanese.”
Get ready for tablecloth-free, tableside food preparations (but no bananas foster performances!?) and a menu with rabbit casserole, 48-hour sous-vide short rib, foie gras as long as the luxury ingredient is legal, and entrees from $17-$26.
Billing itself as a combination dining room and social house, Red Light’s look will be antique - a throwback to seedier San Diego environs. Note the sexy corset logo.
Maitland joins forces with restaurateur Sean Shoja of Cafe Lulu, Toscana Cafe & Wine Bar, and Bite M.e.
About Red Light’s level of seediness, Maitland said, “Red Light will pay homage to old San Diego...sailors, ladies of the night...nobody will actually wear a corset, though.”
Stay tuned for more opening info and soon after, the First Bite review of Red Light District.
Read more of Keli Dailey’s dining reviews on signonsandiego.com
Photo by Eduardo Contreras
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