International Smoke to Bring Global Flavor to San Diego
Chef Michael Mina and Ayesha Curry’s Pop-Up Is Elevated in Restaurant Form
International Smoke, the wildly popular collaboration between Chef Michael Mina and lifestyle expert and bestselling cookbook author Ayesha Curry, will open in SUMMER 2019 at 3275 Del Mar Heights Road. Inspired by Curry’s and Mina’s individual heritages and travels, International Smoke explores global approaches to fire, grilling, and smoke to create flavorful dishes that bring communities together all around the world. Food is at the heart of community, and this restaurant truly celebrates this.
Curry and Mina have created a menu that highlights an array of quality spices, products, and cooking techniques from around the globe. International Smoke will take guests on a journey to distant places with elevated takes on classic dishes such as: Double Duck Wings, with jerk spice, sticky mango, green seasoning; Lemongrass Pork Chop pounded out with the bone in, charred on the grill, and served with stir fried clams, glass noodles, soy and lime; Binchotan-Grilled Lobster with Japanese curry spiced Yakiudon; Indian Fish Fry with spiced-crusted snapper, turmeric pickles, and raïta that is reminiscent of the street food you’d find in south India; and “Three Little Pigs,” offering three different inspired preparations and flavors of pork such as St. Louis Spareribs, Southwestern Adovada Ribs, and Korean Gochujang Ribs.
“My diversity is reflected in the way that I cook. Grilling is the perfect way to experiment and taste different flavors, cuts of meat, and styles of cooking. They all have one thing in common: that delicious taste is reminiscent of an outdoor family gathering! It just doesn’t get any better,” says Curry. “We’ve also been fortunate to be able to work closely with the different chefs from Michael’s team and have been able to tap into the diversity and talent of the people that work in his kitchens, from Michelin starred chef Raj Dixit at MICHAEL MINA, who offered his mother’s Indian fish fry recipe, to Chef/Partner Ken Tominaga from PABU who taught us about cooking over binchōtan, and even one of our cooks that helped inspire the spice mix for the Adovada ribs.
“Our menu highlights global flavors that are balanced out by pairing an array of spices with delicious meats and fresh produce, and we have created dishes that are bold and dynamic,” says Mina. “We’ve been incredibly lucky to be able to tap into so much talent from the more than 600 members of the MINA Group culinary team! I’ve often said that family meal in the kitchen is often the best when our cooks prepare what they grew up eating, and dishes from their home countries. We’ve tapped into that talent, given those recipes and dishes our own unique spin, and created food that brings people together.”
The beverage program will consist of fresh, seasonal cocktails using local ingredients inspired by countries around the world. The bar at International Smoke will continue the idea of a communal dining experience through large format cocktails, and will also feature international beers as well as fantastic local brews on draught.
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