Arterra Restaurant Goes Global: New Executive Chef Evan Cruz Shares Flavors of His World Travels in Seasonally-Driven Small Plates Menu

Arterra Restaurant and Outdoor Lounge, offering contemporary, seasonal cuisine blending the best flavors from around the world, is putting itself back on the map with an innovative new menu and cocktail program.

Envisioned by Executive Chefs Evan Cruz, the new menu is influenced by his travels around the world spanning Europe and Asia. The San Diego born and raised chef worked side by side with Roy Yamaguchi exploring Asia and Hawaii and directing the creative operations. Locally, he’s worked behind the stoves of the La Jolla Beach & Tennis Club with Bernard Guilles and as sous chef at L’Auberge Del Mar.

“Our reimagined menu has so much more to offer than ever before,” said Chef Cruz. “We’re aiming to send our diners on a journey without ever leaving San Diego and that’s where our experience-oriented dishes really shine. Most of them are perfect for sharing, which allow for conversations to flow, and all of them are presented as individual pieces of art to satisfy all of the senses.”

At Arterra, guests can expect high flavor shareable plates such as a salad composed of ripe and juicy strawberries, creamy Verde Capra cheese and candied pistachio crumble; smoky Padron peppers served with black garlic, pork belly and chives; and savory Short Rib Bulgogi with kim chee and toasted rice piled high on a mung bean cake, all of which feature locally grown ingredients. Behind the sushi bar, Chef Andrew Hoh will continue to create signature rolls such as his fresh Albino Roll and decadent Scrumptious Roll which combine the eclectic flavors of Southern California, a technique he is known for, while inventing new rolls on the spot to diners’ delight.

In addition to their new menus, Arterra is rolling out a new craft cocktail program starting with a new bourbon menu featuring a selection of 15 premium, handcrafted bourbons, two bourbon infused cocktails and bourbon flights of small batch, single barrel, grain, age and distillery bourbons. A new wine list and cocktail program for the outdoor lounge are also in the works and will debut in time for the summer season.