Blush Ice Bar East + West Kitchen, San Diego

Background

Lifelong friends Taylor Kim and Russ Fukushima share a passion for good food and drinks. For several years, Taylor worked full-time in the finance industry while moonlighting as a bartender in Seattle. But then he had a breakthrough: he invented a unique cocktail recipe and called it "Blush," inspired by the flirtatious atmosphere in bars. That particular cocktail opened the door for Taylor and Russ to establish their first restaurant in 2011, and Blush Ice Bar in San Diego followed in 2015.

The Drinks

To this day, Blush cocktails—or "Blushies" to hardcore fans—anchor the diverse drink selection at Blush Ice Bar. These signature concoctions are built on the base of a craft cocktail, and then topped with a float of Blush's house-made frosted fruit ice. It's a chilly change of pace from global wines and local craft beers, which, of course, Blush also stocks in abundance.

The Food

But drinks aren't the only specialty at Blush. The restaurant also blends East and West flavors into inventive small plates and entrees, including roasted whole crab and other fresh and local seafood. Blush also boasts an oyster bar with sushi and raw items, and all of its miso, kimchi, and yuzo kosho is made in-house.