Relaunched in May after a four-year break, reservations for the tasting-menu service sell out as soon as they go on sale
Abalone ceviche, a dish on a recent Chef’s Counter menu at Fort Oak restaurant in San Diego’s Mission Hills. restaurant in Mission Hills in January 2019, the new American restaurant’s signature feature was a 10-seat chef’s counter where Wise and his culinary team could craft gourmet tasting menus with beverage pairings.
Duck with mole negro and duck sausage-stuffed cabbage on a recent Chef’s Counter menu at Fort Oak restaurant in San Diego’s Mission Hills. concept has grown from one location in University heights to five across Southern California, with a sixth location opening soon in Las Vegas. He is also at work on opening a French brasserie in mid-2025 at the northeast corner of 30th Street and University Avenue in North Park.
In May, the Chef’s Counter returned. Since its relaunch, every seat has sold out, with a waiting list for cancellations. Served at 6:30 p.m. Thursdays and Fridays only, it’s priced at $180, or $240 with optional beverage pairings. Wise and his Fort Oak team of chef de cuisine Ivan Fair and sous chef Kalyn Bigelow create a new menu every two months that’s served for six weeks, followed by a two-week break for R&D on the next menu.
Infladita, an amuse-bouche dish made featuring a puffed tortilla and caviar, at a Chef’s Counter dinner at Fort Oak restaurant in San Diego’s Mission Hills. Despite the demands of running the fast-growing restaurant company, Wise said he enjoys co-creating the menus and then executing them elbow to elbow in the kitchen with his fellow chefs Fair and Bigelow.
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