See us on KPBS!

Posted by May 18,2018 0 comments
A reminder that you can watch us in the “From Farm To Fork” episode of A Growing Passion on KPBS. If you’re looking for a fun Father’s Day event, join us on Sunday 6/17 for a “Brews & Churrasco BBQ”. This is the next in our series of Locavore 8.8 dinner events with Dickinson Farm, for this event we will be cooking at the farm in National City. This will be a 5 course dinner paired with Groundswell Brewing (or optional wine pairings upon request). Starts at 4pm and is $125, tickets can be purchased here and are all inclusive – farm tour, appetizers, dinner, drinks, tax & tip. Lastly a quick reminder that we will be closed Tuesday May 29th for a long Memorial Day Weekend. Thank you for your support and see you soon for your next Garden Kitchen meal!
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Three year anniversary! Cinco de Mayo, Mother’s Day & More

Posted by May 03,2018 0 comments
It’s hard to believe that this May marks THREE years of Garden Kitchen! Rolando has been so good to us and we’re looking forward to another great year. Be sure to join us this month to celebrate as we’ll have plenty going on! On both Friday and Saturday this week (5/4, 5/5) we’ll have a Cinco de Mayo themed menu with some great from scratch Mexican inspired food, including whole fried fish. We expect to be busy so reservations are recommended. Sunday May 13th we will be open special hours for Mother’s Day and reservations are available any time between 5pm and 8pm, call to secure your spot. The menu will be à la carte and you can be sure there will be some special items to make Mom happy. Our monthly Rainbow Happy Hour will be on Tuesday May 15th (changed from Wed 5/16). This monthly happy hour event is especially for our LGBTQ neighbors, friends & family, in ...
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Ranch & Coast Article

Posted by May 01,2018 0 comments
Read the full article on Ranch & Coast here
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Farm To Fork, Valentine’s, Wine Dinners & Our Expansion!

Posted by Jan 18,2018 0 comments
We hope you are recovered from the Holidays and ready to take on the New Year! At the restaurant we hosted a wonderful New Year’s Dinner to close out 2017 before taking a short winter break. The time off always allows us to look back at the previous year and gather inspiration moving into another year of business. We spent four days in Mexico, and our staff enjoyed the time off as well visiting places like San Francisco, Portugal, Napa, New York & Houston. The photo you see here is a vegetarian enmolada entree we served up our first week back, a direct testament to some inspiration gained while dining at one of our favorite restaurants in Mexico. We love our Latin influenced dishes and you can expect to see other new items show up on the menu in the coming weeks. All next week, Tuesday Jan 16 - Saturday Jan 20, we will be participating in Farm To Fork week. Farm to Fork ...
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