Stunning atmosphere and gorgeous and delightful provisions!
Atmosphere: 5
Food: 5
Service: 5
Jenna Barnett
Unreal experience and food. The restaurant is beautiful, but the food is so special. We have been twice already and tried many of the items on the menu including the uni/eggs dish (insane), lamb chops (OMG), and all of the pastas (crazy). No surprise this is an immediate favorite since we love Callie so much too!
Atmosphere: 5
Food: 5
Service: 5
Tim Bacino
Chef Travis and team hit it out of the park. Fleurette is a sophisticated but casual restaurant in a newer part of UTC’s growing tech industry. Upon pulling into the valet entry, you’re greeted with a stunning and large cube, a contemporary design element to set the stage as you walk towards to large canary yellow doors into the restaurant. The decor is mid-century meets Côte d’Azur elegance. The service team was warm and inviting, the same feeling you get when you’re downtown at Callie. I started off with a tequila based cocktail named Eze. A green/ocean blue hew with sea foam floating on top. Absolutely wonderful. We had 7 dishes ranging from small bites (ham and cheese)…..yes please……to a chicken main……delicious is too simple to describe. Needless to say, we’re going back after the holidays.
Atmosphere: 5
Food: 5
Service: 5
Jessie Saini
We went to fleurette yesterday to celebrate our anniversary. The restaurant has only been open a couple of days. This did not feel like a restaurant that has just opened. It felt like a perfectly orchestrated operation. The atmosphere was beautiful with just the right amount of lighting a music. The service was thoughtful and attentive while giving space to the diners to enjoy it all. The food was everything, best meal I have had in ages. I didn't take pictures of the food because I was totally immersed in the experience. We honestly scraped every bit crumb of each plate. We had the ham & cheese - heavenly, kanpachi - light, perfectly seasoned and absolutely beautiful, mussel starter - the most delicious dish I have eaten in ages, pumpkin & chestnut agnoloti - autumn in plate loved it, harris beef each - so tender, chocolate fondant and lavender & honey semifreddo - the fondant was rich and luxurious, the semifreddo was light and aromatic. Absolutely phenomenal well done to the entire team at Fleurette. My new favorite in San Diego!!!
Atmosphere: 5
Food: 5
Service: 5
Sidney Taiko
Fleurette’s opening night delivered the kind of confident debut that makes you feel you’re witnessing the start of something special. Every dish feels intentional, balanced, and quietly daring. My first bite set the tone for the evening: gorgeous ingredients handled with restraint and precision. Highlights included a perfectly roasted chicken and kanpachi that was somehow simultaneously delicate and punchy. It is a true pleasure to eat French cuisine that doesn't require an immediate nap. Beets a la Fleurette, Ham & Cheese, and Pissaladiere, were all winners. The Del Mar was a perfect drink.
Service was polished without being stiff. The team moved with the ease of people who genuinely enjoy what they do, offering smart pairings, honest enthusiasm, and just the right amount of guidance through the new menu. Very impressive for such a new team.
Design and architecture buffs will be pleased. AD should come through for a tour. If you've worked in kitchens, this kitchen will take your breath away.
Fleurette already feels like a restaurant with a point of view, which doesn't surprise me with chef Travis Swikard. The restaurant and the food were absolutely stunning. Travis’ commitment to community and mentorship also shines through. I love to see him expand his voice while staying true to his roots: cuisine rooted in place, driven by flavor, and delivered with warmth. I already can't wait to go back.
Stunning atmosphere and gorgeous and delightful provisions!
Atmosphere: 5
Food: 5
Service: 5
Unreal experience and food. The restaurant is beautiful, but the food is so special. We have been twice already and tried many of the items on the menu including the uni/eggs dish (insane), lamb chops (OMG), and all of the pastas (crazy). No surprise this is an immediate favorite since we love Callie so much too!
Atmosphere: 5
Food: 5
Service: 5
Chef Travis and team hit it out of the park. Fleurette is a sophisticated but casual restaurant in a newer part of UTC’s growing tech industry. Upon pulling into the valet entry, you’re greeted with a stunning and large cube, a contemporary design element to set the stage as you walk towards to large canary yellow doors into the restaurant. The decor is mid-century meets Côte d’Azur elegance. The service team was warm and inviting, the same feeling you get when you’re downtown at Callie. I started off with a tequila based cocktail named Eze. A green/ocean blue hew with sea foam floating on top. Absolutely wonderful. We had 7 dishes ranging from small bites (ham and cheese)…..yes please……to a chicken main……delicious is too simple to describe. Needless to say, we’re going back after the holidays.
Atmosphere: 5
Food: 5
Service: 5
We went to fleurette yesterday to celebrate our anniversary. The restaurant has only been open a couple of days. This did not feel like a restaurant that has just opened. It felt like a perfectly orchestrated operation. The atmosphere was beautiful with just the right amount of lighting a music. The service was thoughtful and attentive while giving space to the diners to enjoy it all. The food was everything, best meal I have had in ages. I didn't take pictures of the food because I was totally immersed in the experience. We honestly scraped every bit crumb of each plate. We had the ham & cheese - heavenly, kanpachi - light, perfectly seasoned and absolutely beautiful, mussel starter - the most delicious dish I have eaten in ages, pumpkin & chestnut agnoloti - autumn in plate loved it, harris beef each - so tender, chocolate fondant and lavender & honey semifreddo - the fondant was rich and luxurious, the semifreddo was light and aromatic. Absolutely phenomenal well done to the entire team at Fleurette. My new favorite in San Diego!!!
Atmosphere: 5
Food: 5
Service: 5
Fleurette’s opening night delivered the kind of confident debut that makes you feel you’re witnessing the start of something special. Every dish feels intentional, balanced, and quietly daring. My first bite set the tone for the evening: gorgeous ingredients handled with restraint and precision. Highlights included a perfectly roasted chicken and kanpachi that was somehow simultaneously delicate and punchy. It is a true pleasure to eat French cuisine that doesn't require an immediate nap. Beets a la Fleurette, Ham & Cheese, and Pissaladiere, were all winners. The Del Mar was a perfect drink.
Service was polished without being stiff. The team moved with the ease of people who genuinely enjoy what they do, offering smart pairings, honest enthusiasm, and just the right amount of guidance through the new menu. Very impressive for such a new team.
Design and architecture buffs will be pleased. AD should come through for a tour. If you've worked in kitchens, this kitchen will take your breath away.
Fleurette already feels like a restaurant with a point of view, which doesn't surprise me with chef Travis Swikard. The restaurant and the food were absolutely stunning. Travis’ commitment to community and mentorship also shines through. I love to see him expand his voice while staying true to his roots: cuisine rooted in place, driven by flavor, and delivered with warmth. I already can't wait to go back.
Atmosphere: 5
Food: 5
Service: 5
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