Jason McLeod, the Michelin-starred chef who helped put Ironside Fish & Oyster on Little Italy’s dining map, is quietly back in the restaurant’s kitchen. He is stepping into a hands-on role again and is overseeing a rebuild that will include a new wood-fired cooking program.
His return, discussed on San Diego Magazine’s "Happy Half Hour" podcast, marks a clear shift from consulting work back to daily service. As reported by San Diego Magazine, McLeod told host Troy Johnson that he is back in a kitchen role and planning a significant rebuild centered on a wood-fired setup.
How Ironside Began
Ironside opened in Little Italy in 2014 in a converted warehouse as a partnership with CH Projects and quickly became known for its raw bar and headlining lobster roll. Early coverage highlighted the ambitious buildout, from an in-house bakery to a large open kitchen and raw bar program, which helped establish the restaurant as a local seafood anchor. FSR reported on the opening and McLeod’s role in the concept.
McLeod’s résumé includes earning two Michelin stars while leading RIA in Chicago, a distinction noted at the time. PR Newswire documented RIA’s two-star award in 2010. After splitting from CH Projects, McLeod spent time in Las Vegas helping concept and launch operations such as Proper Eats at the Aria before returning to San Diego, according to local coverage. SanDiegoVille reports he started immediately and emphasized reconnecting with local fishermen.
What He Says He’ll Do
On the podcast, McLeod said he wants Ironside to feel like his restaurant again, with a tighter daily menu and less emphasis on flash. The new wood-fired program and renewed sourcing from local boats are central to that plan, according to San Diego Magazine.
Why Little Italy Is Watching
When it opened, Ironside helped reshape Little Italy’s seafood scene, and staples such as the lobster roll are still touchstones for regulars and visitors. Menu listings and reviews show that the restaurant continues to draw crowds to its raw bar, and local coverage presents McLeod’s return as a possible recalibration for the group’s kitchens. OpenTable lists the current menu and hours, and SanDiegoVille describes the comeback as a meaningful reset for the neighborhood.
For diners, the near-term change will be a more chef-driven menu, followed over time by the new cooking platform McLeod is building. How the wood-fired program and the return to tighter seafood sourcing take shape is likely to be one of Little Italy’s food stories to watch this year.
