Jsix Celebrates California Coastal Cuisine

Led by Executive Chef Christian Graves, the team at Jsix takes full advantage of the finest and freshest of seafood, flown in daily from all over the world. The Small Bites, Big Bites and Shared Bites on the menu feature Chef Graves' choice of sustainable seafood from the Monterey Bay Aquarium's Seafood Watch list as well as the best local organic produce from area farms like Chino, Crow's Pass and Ventura Farms. Such care and inspiration results in dishes like Squash Risotto with fried squash blossoms and basil, Golden and Crispy Alaskan Halibut with Dungeness crab and cipollini hash, blistered tomato-red pepper vinaigrette, The Six with Maine lobster, Dungeness crab and gulf prawns in a light fennel tomato broth, or Simply Raw with tuna, hamachi, scallops, halibut and Hawaiian snapper, clean and simply prepared with Yukon potato chips. Desserts are equally mouthwatering, with fresh, housemade sweets like Strawberry Shortcake with rhubarb white balsamic sauce and vanilla crème fraiche whipped cream, or an Ice Cream Sandwich with chunky chocolate chip cookies and vanilla ice cream with candied almonds. General Manager Jeffrey Brown hand-selects the wines found on the extensive wine list, featuring wines from around the world, along with offering specialty drinks like the Kumquat Ginger Caiprinhna our version of the national drink of Brazil, made with Leblon Cachaca, a premium spirit made from cane sugar, or the Mango Pina Colada, perfect for hot summer San Diego nights.

Click on any of the links below to see the kinds of dishes we're serving at Jsix (PDF format):

Executive Chef Christian Graves

Jsix and J6Bar welcome Executive Chef Christian Graves and his new menu that elevates the restaurant's California Coastal cuisine to a whole new level.

Prior to joining Jsix, Graves spent five years as the chef de cuisine at San Francisco's esteemed Farallon restaurant, working with Chef/Owner Mark Franz in preparing stunning, innovative cuisine. Before that, Graves worked at other top San Francisco restaurants, including MoMo's, Aqua, Roti and One Market.

Now at Jsix, Graves' new dinner, lunch and dessert menus celebrate California Coastal cuisine in a refreshing combination of clean, bright colors. Starting with the freshest of seafood, flown in daily from all over the world, Chef Graves takes an artisanal "Slow Food" approach. From 'the boat to his pan,' Chef Graves' chooses sustainable seafood from the Monterey Bay Aquarium's Seafood Watch list as well as the best local organic produce from area farms, organic park from the Temecula area, grass-fed beef from California and natural lamb from Colorado. As a result, diners are assured they are not only eating fresh, but smartly and responsibly.

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