Rising from the floor in flourishes or "blooms," the support columns at Born and Raised, the new $6.5 million steakhouse in San Diego's Little Italy, evoke the early 20th century.
Yellow-tinted lighting bathes the Art Deco dining room lined with curved leather booths. A beautiful Italian marble bar with brass accents runs the length of the space, making it an inviting spot to grab an aperitivo while waiting to be seated.
The walls feature candid black-and-white portraits of rappers, a detail I didn't notice until I was on my way out and saw Ol' Dirty Bastard at the top of the staircase.
Table of Contents
Dinner at Born and Raised
Open Air Rooftop
The table reserved for my friend and I was on Born and Raised's second-story rooftop, which features a circular bar. I sat facing the skyline; however, the view wasn't noteworthy as we were only on the second floor.
This upscale restaurant's rooftop decor and vibe are more casual than those in the dining room below. Given San Diego's delightful summer temperatures, it's hard not to choose it over the main room.
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Appetizers
The menus are elegant, with gold and black fonts to match the decor. Appetizers include American steakhouse classics like dry-aged carpaccio with bone marrow vinaigrette, lobster bisque, two types of foie gras, and caviar. For vegetarians, there's the house salad and a vegetable tartare.
I leaned toward the carpaccio until my friend ordered the seared foie gras with peaches ($24), so I changed my order. Go big or go home! We were each served a massive piece of foie gras, possibly the largest portion I've ever eaten, yet I dared not waste a single silky bite.
Lately, I've seen the term "Wagyu" everywhere, just as with truffle oil before it. A few years ago, I learned truffle oil is rarely the real thing, as with Wagyu. So when I saw a little Japanese flag and the prices of the Wagyu beef on the Born and Raised menu, I felt it was finally time to try the prized Japanese meat.
I visited Japan briefly in 2011 and again in 2023. However, I didn't go out of my way to try Wagyu either time, as I was focused on sushi and seafood.
Steaks
The minimum portion size for the imported Wagyu is $19/oz, with a minimum of three ounces per order ($57 total). Cost-wise, this is between aged steaks such as an 8-oz filet or 18-oz ribeye ($42 to $49) and the more expensive dry-aged steaks ($69-$88).
As if dinner wasn't turning out to be rich enough, I picked the Robuchon potatoes as a side, knowing full well the recipe's not-so-secret secret was copious amounts of butter.
When the Wagyu arrived from the Born and Raised kitchen, six slices glistened with more marbling than I've ever seen in a piece of beef. A few pinches of sea salt accompanied it.
Biting into my first slice, I was surprised at how tender the beef felt in my mouth. It practically melted the same way I've become accustomed to with a bite of foie gras. I wasn't sure that three ounces would fill me up, but given how fatty the meat is, the portion size was perfect, especially considering my choice of appetizer and side.
The Robuchon potatoes were creamy, as expected, and the portion size was large enough to share. Other sides include coal-roasted leeks with goat cheese, hazelnuts, grapes, Parisian gnocchi, and mushroom fricassee with herbs, garlic, and egg yolk (my friend had the mushrooms).
Add-ons for steaks include foie gras, truffle, crab legs, béarnaise sauce, butter-poached lobster, and truffles (market price). Sauce options include bearnaise, peppercorn, creamy horseradish, and bordelaise.
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Dessert
I had no room for dessert, let alone carrot cake, which I don't typically order. However, as it is Born and Raised's signature sweet, the dinner would have felt incomplete without it.
When the massive, layered carrot cake arrived, I almost immediately wanted to wave the white flag of surrender. However, I carried on and dug in. The cake was good, but I enjoyed the sweet creaminess of the frosting most.
I ate more than I should have and accepted the inevitable food coma. The cake is large enough to share, too, should you choose to get it.
My three-course dinner cost $108.83, or about $130, including tip. I stuck with table water; had I not, it would have been closer to $150 with a cocktail.
After paying our checks, we looked at the main bar, open kitchen with a butcher shop, and dry-aging room on the ground floor. The resident butcher was happy to show off her area, including the aged meats hanging in a display case and a handsome, clearly used ban saw.
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I had a wonderful experience during my first visit to Born and Raised. The unique interior design sets the stage for what will likely be a decadent meal. I recommend the rooftop for all occasions in warmer months and the dining room in winter or, if you prefer, a more formal setting.
Born and Raised is a project by Consortium Holdings, which is also behind some of San Diego's coolest speakeasies, including Raised by Wolves and False Idol.
Visit Born and Raised
- 1909 India St., San Diego, CA 92101
- 1-619-202-4577
- Reservations recommended
- Website
