THE RED DOOR
A Mission Hills Farm Experiment
Adults and children Will have a blast dyeing eggs (the natural way) using beets, cabbage, turmeric & other produce & herbs all from The Red Door family Garden located on Mt. Helix.
Lunch is included to make sure you stay energized while dyeing your eggs. Tickets are $20 per person ages 4 & up.
Call (619) 295 - 6000 to inquire about ticket purchases.
Chef Karrie's corned beef & cabbage with crushed rosemary potatoes, are Irish, delicious, organic, and green without the traditional expiration date concerns.
The Red Door is offering our St. Patrick's Day menu for $19. We will of course be offering our regular menu all night.
Join our farmer, friends and fishermen family for an evening of wining and dining with the one's who raise it, grow it, and procure it.
Chef Karrie showcases our local purveyors in a 4 course dinner with pairings. Come early for some farmer face time, specialty cocktails and hors d'oeuvres.
Space is limited. Call (619) 295 -6000 for details. Check back for a link to ticket purchases.
In 2011 owners Tom and Trish Watlington, had survived two nutty years in business with Red Door. They loved the neighbors and the community they’d created, but felt they had wandered far from their roots of 1980’s organic gardeners and homesteaders. They refused to ignore the destruction of creatures, people & planet wrought by factory farming, processed food and overfishing in addition the detrimental effects those practices have on the ability to serve nourishing & healthful food for every guest.
They made a commitment: if they couldn’t grow it themselves or buy it locally, humanely treated & sustainable harvested, it wasn’t hitting the table. With a new management team they set out to create a business that would be dynamic with its positive impact on the community & planet.
The Red Door is steered and overseen by two of the most committed, caring, passionate people in the industry. Incredibly young to be such strong leaders they have a combined 30 plus years in food and beverage. Operating on the premise that real hospitality requires true “servants’ hearts” they earn the friendships of guests and neighbors who return again and again.
General Manager Justin leads the team and manages the operation, overseeing both restaurants The Red Door & The Wellington (our sister location) and plays a key role in the restaurant’s personality. The kitchen is helmed by Executive Chef Karrie Hills.
Owner Trish Watlington is also our resident farmer. She manages the garden and takes charge of social media, marketing and community outreach.
Inkless Skin Aversion
Kitchen Manager /
Server / BT /
Cabesa / Arturo
WAY BETTER PERSON
Server / BT / Gymnast
Dish Technician/ Advocate Lower Lip Ponytail Rights
Server / BT / Papa
Jack's Sugar Baby
Kitchen Supervisor/ Men's Warehouse Tax Attorney
Tourettes Success Story
Hot LIne /
pollo asada enthusiast
Hot Line /
We produce SAN DIEGO, home-grown, seasonal fruits & vegetables year-round. LOCALLY farmed, fresh from our garden. We grow ORGANIC, SUSTAINABLE, NATIVE produce, brought from our FARM to your PLATE. We grow, what you eat.
L. 11.3 - 3pm
L. 11.3am - 3pm
D. 5pm - 10'ish
D. 5pm - 10'ish
B. 10am - 3pm
D. 5:00 PM