Etched into Chef Steve Brown’s forearm are the words “The Best, Not the Rest.” The other tattoos that ordain his body have meaning but this artwork is perhaps most emblematic of Brown’s state-of-mind today. He is committed to excellence and, on the heels of his announcement that he is opening Cosecha, a high-end restaurant in Coronado, his excitement and energy were palpable when we spoke. And, while it is clear that Brown is a master in juggling dozens of tasks at once (the nature of being a chef), I realized during our discussion that my time was limited and that the best way for a majority of this story to be told was in Brown’s own words.
“There is nothing like Cosecha in San Diego, and Coronado deserves a high-end restaurant that caters specifically to its residents and those in the surrounding communities,” said Brown, who is from Imperial Beach. “Unlike many of the local restaurants in town, Cosecha will not be focused on tourism. Of course, we will welcome everyone, but the experience at Cosecha is going to more of a planned event that people look forward to. We have tried to create a supper club, a modern way of fine dining, with one goal being to provide real ‘foodies’ with an option ON the Island.”
Cosecha means “Harvest” in Spanish, which makes sense since the restaurant will be what Brown calls a “Farm-Driven Modern American” concept, drawing on “beyond” organic produce along with the best protein available. To that end, a unique attribute of Brown’s Cosecha concept is that he has partnered with – and will receive all his fresh produce from – Wild Willow Farm, a non-profit farm school and education center located in the Tijuana River Valley. The day we spoke, Brown was at the farm planting potatoes for the opening of Cosecha next year.
“We are excited that our produce is sourced 100% from Wild Willow Farm, a small yet efficient place with whom to partner,” said Brown, who will be foraging in the South Bay to supplement the farm’s offerings. “We started working together early last year and it has become a very special relationship that we have nurtured. I am so excited to have a local farm from which I can handpick every item on our menu and be confident that it is safe, organic and fresh.”
By his own admission, one “beautiful contradiction” to the Cosecha concept is the fact that, while produce will be sourced locally, Cosecha will offer “the highest quality protein from near and far.” This includes featuring the gold standard of Japanese beef, A-5 Satsuma Wagyu. Brown made it clear to me that he understands this “incongruity” but stands by his greater mission, which is to provide “a stellar dining experience that renders our guests speechless and wanting to come back for more.”
The Cosecha concept includes a price-fixed, multi-course menu, tickets for which must be pre-purchased online. The new restaurant is planned to open in February at 126 Orange Avenue, in the building that used to house Shima Steakhouse. Cosecha will have a private entrance from the alley, seat 40 guests and initially be open Thursday through Saturday nights. In addition to Cosecha, Brown is planning a more casual dining concept for the front section of the location and is planning restaurants in Imperial Beach and in Barrio Logan.
“When I grew up, I never thought about being a chef,” said Brown. “But this is a dream come true. This is all about timing. And since the food scene is growing here in San Diego, I want to be able to bring the food scene to the next level in quality and experience. It is great to bring this home.”
Cosecha is having what the industry refers to as a “soft opening” on December 17 and January 14, which is designed to provide San Diegans with a taste of what is to come when Cosecha officially opens. For more information about Chef Steve Brown and Cosecha, visit chefstevebrown.com and follow him on Instagram @chefstevebrown for updates.
