Restaurateur Sam Fox is making a significant expansion in San Diego with the launch of Culinary Dropout at Del Mar Highlands, the first California location for his renowned chef-driven gastropub.
Fox, who has built a restaurant empire since age 21, is known for his successful concepts such as Flower Child, Blanco, and North Italia. He has been investing in San Diego’s culinary scene since 2012 with the opening of True Food at Fashion Valley, and has since introduced several other restaurants in the area.
His latest venture, set to launch next week, has been in the works for three years. Fox expressed excitement about the Del Mar Highlands location, emphasizing its strategic position in San Diego County.
“We love that location in the center,” Fox stated, highlighting the convenience of ample parking, which he considers an underrated asset for any dining establishment.
Culinary Dropout, a concept Fox devised twelve years ago, seeks to eliminate unnecessary upfront costs while maintaining high-quality food. The idea originated after he encountered the financial challenges of opening a high-end steakhouse.
Reflecting on his journey, Fox noted, “At that moment in time, there were a lot of chefs that were still really taking themselves seriously.”
The restaurant’s playful name, Culinary Dropout, pays homage to Fox’s own experience as a college dropout. This combination of casual dining with a focus on scratch-made quality has positioned Culinary Dropout as a go-to destination for food enthusiasts.
Fox’s culinary philosophy is evident in the careful preparation of dishes. He explained, “Everything at Culinary Dropout is made from scratch,” highlighting the attention to detail that goes into each menu item.
Signature dishes such as 36-hour marinated pork ribs, Korean-style ribeye cap, and the popular soft pretzel with provolone fondue have helped define the restaurant’s identity. According to Fox, the pretzels are the top-selling item, ordered four times more than any other dish.
In a bid to adapt to local tastes, the new Del Mar location will feature a sushi program for the first time, aiming to lighten the menu while keeping the quality. Fox emphasized the importance of responding to customer preferences, stating, “In Del Mar, that’s called reading the room.”
The summer drink menu at Culinary Dropout will also reflect this lighter aesthetic, offering refreshing options such as spritzes, sangria, and margaritas. Fox’s preferred cocktail, the El Matador, showcases an intriguing blend of Gran Centenario añejo tequila, elderflower, ginger agave, and orange bitters.
The bar menu will feature seasonal changes, ensuring that the offerings align with trends and tastes, a reflection of San Diego’s vibrant bar community.
The new restaurant spans an impressive 8,111 square feet, with seating capacity for 289 guests and an inviting outdoor patio that accommodates 74. Diners can enjoy live music from Thursday through Sunday, contributing to the inviting and lively atmosphere.
Open until midnight on weekends, Culinary Dropout at Del Mar Highlands is poised to become a staple in the San Diego dining landscape, combining quality food, a casual atmosphere, and innovative drinks.
With his life-long ties to the area and passion for the restaurant industry, Sam Fox’s expansion into Del Mar shows his commitment to bringing the best of culinary experiences to the vibrant community.
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