Award-winning chef Drew Deckman is bringing his sustainable culinary vision to the shores of San Diego. He plans to carry his farm-to-table ethos from his popular Baja restaurant, Deckman's en el Mogor, and instill it at Watershed, a new establishment in the heart of North Park. According to Eater San Diego, the restaurant will open in the same building that previously hosted Hoxton Manor and the rooftop bar Dolly's on University Avenue.
Deckman is committed to utilizing ingredients sourced from within a strict regional boundary at Watershed. He will provide customers with produce picked from a private farm in Ramona, located a mere 30 miles away, with all animal products sourced from within San Diego County. Deckman takes this commitment to seafood as well, with offerings harvested solely from San Diego and Baja waters. Furthermore, the restaurant will serve only wine and beer produced within the Baja and California regions.
Unveiling is a unique feature of Watershed, and the restaurant vows to set aside one percent of its monthly earnings for Zero Foodprint. This is a James Beard Award-winning nonprofit dedicated to combating the climate crisis by offering funds to farmers transitioning to regenerative farming practices. Deckman's tangible involvement in sustainable agriculture initiatives serves to enforce Watershed's commitment to environmental responsibility.
Developed by local designer Megan Power from Workind Studio, Watershed will span over 4,200 square feet. The restaurant comes complete with two full cocktail bars, a 10-seat chef's counter, and an oyster bar positioned in an open kitchen setup. Further amenities include a private dining room and a rooftop patio to make the dining experience truly memorable per Eater San Diego.
