Opened on November 2, Paradis Café is designed as a versatile, all-day destination. Located on the ground floor of the Sasan building, the café transitions seamlessly from a lively morning hub to a relaxed evening spot for drinks and bites. Centered around an inner courtyard, Paradis Café provides a welcoming space to enjoy Mission Hills' relaxed ambiance.
The day starts with pastries crafted by Aly Lyng, a former pastry chef at La Jolla's iconic George's at the Cove. Guests can enjoy olive oil tea cakes, everything bagel scones, and delicate palmiers, paired with unique seasonal lattes like persimmon or cornmilk and blueberry. Chef Jon Hawkins, also a George's alum, curates a brunch menu that features creative dishes such as a Spanish-Style French Toast with Peanut crème anglaise and banana; breakfast sandwiches featuring proteins like bacon, chorizo, and baked eggs; and fresh salads topped with basil fried chicken, skirt steak, or salmon.
As the sun sets, Paradis transforms into a Basque-inspired pintxos bar. Small bites like Gilda skewers (anchovy, olive, and pickled pepper), deviled eggs, and goat cheese-stuffed dates complement larger tapas, including meatballs in Calabrian chili-honey sauce and chopped broccolini with miso and peanut glaze. Bartender Eliza Woodman offers a lineup of vibrant cocktails and mocktails, including the Paradis Found, a rum-based spritz with passion fruit, banana, and pandan.
Set to open on November 21, Communion occupies the eighth-floor rooftop of the Sasan building, offering sweeping views of San Diego. With 120 seats spanning a glass-enclosed dining room and heated patio, Communion blends luxurious dining with an inviting atmosphere.
Executive chef Mike Moritz, previously of Mille Fleurs and Mister A's, delivers a globally inspired menu with highlights like triple-cream brie baked in filo dough, served with lingonberry jam and sage honey; roasted beet "filet," a vegan dish with bordelaise sauce; and dry-aged duck breast with Cassis reduction, parsnip, broccolini, and cippolini onion. Desserts crafted by Aly Lyng include vanilla bean Basque cheesecake with salted caramel, and a warm flourless chocolate tart with espresso ice cream. Communion’s rooftop bar features an inventive drink menu.
Paradis and Communion are the product of Jacquee Renna-Downing, a San Diego native who once-owned Pacifica Del Mar restaurant with her late husband Kipp Downing. Jacquee currently owns two restaurants in the Coachella Valley - La Quinta Cliffhouse and Pacifica Seafood in Palm Desert. Renna-Downing, who is a former registered nurse that "didn't agree with the order to shut down restaurants" during COVID-19, actually made waves when during the pandemic she required her restaurant staff at her restaurants to be vaccinated or provide two negative tests per week.
Paradis and Communion are the product of Jacquee Renna-Downing, a San Diego native who once-owned Pacifica Del Mar restaurant with her late husband Kipp Downing. Jacquee currently owns two restaurants in the Coachella Valley - La Quinta Cliffhouse and Pacifica Seafood in Palm Desert. Renna-Downing, who is a former registered nurse that "didn't agree with the order to shut down restaurants" during COVID-19, actually made waves when during the pandemic she required her restaurant staff at her restaurants to be vaccinated or provide two negative tests per week.
Paradis and Communion are located at 901 West Washington Street in San Diego's Mission Hills community. For more information, visit paradissd.com and dinecommunionsd.com, and check out the menus below.
Originally published on November 19, 2024.
