New Restaurant and Brewery Opening at Fox Point Farms

A brand new restaurant called Haven Farm + Table is getting ready to open in Encinitas’ Fox Point Farms , located at 1200 Fox Point Farms Lane .

The new restaurant is part of the new organic regenerative farm at Fox Point Farms, considered San Diego’s first “agrihood,” otherwise known as a community that revolves around agriculture. Haven Farm + Table will open on August 10th , offering the most literal form of farm-to-table dining in San Diego, with a menu being adjusted every day based on the available ingredients from the farm, according to Eater San Diego . The new second-floor restaurant will have 120 seats overlooking rows of vegetables in the garden.

Haven Farm + Table will be led by the Culinary director Alex Carballo and chef de cuisine Kelston Moore, co-founder of the Bad Boyz of Culinary. Customers can expect a modern greenhouse space designed by local firm Tecture. As a result, the restaurant will have an everchanging seasonal menu that is vegetable-focused and features fresh ingredients, with many coming straight from the farm. While Fox Point Farms is only two acres in size, it is the home of at least 250 surrounding townhomes, cottages, and apartments already filled with residents, as well as the home to Fox Point Farms Brewing Co., an organic brewery led by Brian Carl, and other farm-powered projects.

“Indulge in hyper-fresh cuisine, inspired by the vibrant colors, textures, and aromas of nature,” according to the company’s website. “Crafted from organic herbs, spices, and vegetables grown on our regenerative farm, this immersive dining experience features unique seasonal dishes that guarantee to captivate your senses. Together, our chef and farmer collaborate in crafting seasonal fare that honors and celebrates the farm’s abundance of offerings. Through this synergy, each plate tells a story rooted in a deep love and commitment to the land. Embark on a unique culinary journey where you can see the origin of your meal from your seat, overlooking the beautiful regenerative farm that fuels our dishes.”

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