With its on-site organic gardens, event lawn and expansive outdoor patios, the Green Acre Eatery is an oasis tucked into a bustling business park in San Diego. The restaurant and event venue was opened in late 2013 by chef Brian Malarkey to celebrate local, healthy and flavorful food in a relaxing and rustic atmosphere. “We get 40 percent of our produce from our own garden and supplement with local flavors,” says Catering Manager Taylor Berk. “It’s a hyper-seasonal approach. We stick with the same base menu items, but we’re always exchanging strawberries for figs or whatever’s fresh. You can really taste the difference.”
Corporate groups ranging from biotech and pharmaceutical companies to Lululemon have all taken advantage of Green Acre’s 20,000 square feet of flexible meeting and event space. The venue boasts a private dining room, chef’s table, billiards room, and conferences spaces on the second floor overlook the restaurant and have a full canyon view. The building is also 100 percent LEED certified and ecoconscious. Green Acre’s facilities are low water usage, its landscaping features low watering plants, and its biodegradable plates are made from fallen leaves and utensils from corn. “We even use our veggie scraps and coffee grinds for compost to use in our garden,” says Berk.
