Sunday through Wednesday, closing times may vary.
Please call ahead for updated closing times.
Special Events are opportunities for us to work closely with our guests and share our dedication to hospitality in exciting new ways. For more information, please follow the link below, to send questions directly to our Events Coordinator.
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THE RED DOOR truly believes that "Sustainable Food" goes far beyond the plate; it’s a collaborative network, that further the ecological and economic values shared by the commonwealth. The Red Door is committed to enhancing the quality of life for farmers, the community and society as a whole. These guiding principles keep our menu truly local, seaonal and sustainable – it’s our farm or a small farm, to your table.
Our menu is seasonally driven by the farmers in San Diego. Chef Miguel develops his menus based on what they are growing and the garden is providing. The goal is to serve all produce from local farmers or our own garden; it tastes better, reduces carbon footprint and keeps food dollars in our own community.
FISH | Our fresh catch comes from local fishermen who offload in San Diego. We work with a program of Catalina Offshore products called 'Trace and Trust'. We can trace our seafood back to the boat and know it was harvested in the most environmentally sustainable way.
MEAT | This comes from producers who are either certified humane or are small family farmers, we know personally. Currently, there is no meat processing in San Diego County, so all of our meat comes from outside the county. We are in the process of developing relationships with ranchers in Sonoma to get more meat directly from ranchers.
Catering & Events are opportunities for us to work closely with our guests & occasions for us to share our dedication to celebration in exciting new ways. When you dine–dine for the experience.
our commitment to serving sustainable, local, seasonal ingredients, makes our menu subject to frequent change