Long Story Short, a pop-up dinner series that has been operating for several years out of the Solana Beach wine shop Vino Carta, has morphed into a new dinner-only restaurant in North Park.
“The food that we do is really a combination of (mine and my) wife’s experiences and journey together,” said Long Story Short’s founder Elliott Townsend. “We pull from a lot of different cultural backgrounds and try to do something that represents mostly us and the story we wish to tell.”
Townsend and his wife, Kelly, are partnering with Vino Carta’s owners on the new restaurant at 3017 University Avenue, featuring a dinner-only a la carte menu highlighting locally-sourced ingredients. The couple previously cooked at Juniper & Ivy and Cowboy Star.
Long Story Short will feature California-inspired small plates including dry-aged local bluefin tuna with tamarind dashi and cucumber salad, and corn agnolotti with brown butter and huitlacoche.
The restaurant is working with local purveyors such as Chino Farms in Rancho Santa Fe and Saraspe Seafoods in Mission Bay.
Elliott said he is excited to get creative with the dessert menu, which includes savory treats like a miso French toast made with miso from West Coast Koji, and bread from Wildwood Flour Bakery in Pacific Beach topped with San Diego sea urchin.
Bar service will start at 4 p.m., featuring draft beers, selections from local independent craft breweries, and wines including natural varieties from small producers all across the globe.
Long Story Short is open for dinner Wednesday through Sunday. Dinner service begins at 5 p.m. Wednesday through Saturday and 4 p.m. Sunday. Happy hour from 4 to 6 p.m. daily.
Follow @longstoryshortsd on Instagram. Reservations can be made online at exploretock.com/long-story-short-san-diego.
Roxana Becerril is a freelance writer.
