Look Inside ‘California English’ on Longfellow’s Biovista Campus

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First Look inside California English from Celebrity Chef Richard Blais, located in San Diego on Longfellow Real Estate Partners’ Biovista Campus

Richard Blais has been working on the menu for California English for more than a decade but the concept started long before that, when Blais was just a teenager. “I’ve always wanted to do fish and chips at a restaurant, ever since I worked at McDonald’s at 14-years-old and was the ‘poissonnier’ on the Filet-O-Fish station,” he says.

Through his storied career—which includes Juniper & IvyCrack Shack, and Ember & Rye in San Diego, plus a few books and TV shows (Top Chef, Next-Level Chef, etc.)—California English marks the first time Blais has put fish and chips on a menu. He pulled out all the stops for the iconic dish. The chef is as fanatical about fries as he is about the crispy battered fish; he created a three-day process for the perfect potato.

Blais, who is 55.3 percent British himself, had been thinking about creating a British SoCal fusion restaurant since his London honeymoon, jotting ideas into a moleskin. “It’s an interesting time in my career; I can look back and say I’ve always wanted to do this, and just do it,” he says. “A couple of months ago I spent 40 days living in West London in preparation for this project, marching around eating. I’m a massive futbol (soccer) fan; I have a vision of this place being a happening Saturday and Sunday futbol scene. I look forward to those 7 a.m. mornings, turning this place into the poshest of futbol viewing venues.”

Located in the Biovista life sciences campus, California English is a partnership with Longfellow Real Estate Partners—which has 200 employees in bio-innovation clusters across the US and the UK. They plan to open another restaurant together nearby sometime next year. “Sorrento Valley is close to everything, next to nothing,” says Blais. “So California English will be a destination.”

For full article and inside look, visit: First Look, courtesy of San Diego Magazine.