San Diego’s Town and Country’s Signature Eatery, ARLO
There is a restaurant in San Diego that celebrates the lifestyle and culinary culture of the West Coast, serving dishes inspired by local ingredients and an assortment of flavors from various cultures. ARLO showcases a dining experience with a fun environment highlighted by a gorgeous outdoor patio, swaying palm trees, and an outdoor fireplace. They also offer an innovative cocktail program, an extensive wine list, and local craft beer on tap for everyone to enjoy.
It’s no surprise that their head chef, Josh Mouzakes, was invited to represent Food Network’s Beachside Brawl – a show that pits famous chefs against each other in a cook-off from both coasts to earn the rightful spot as the best coast for summer food, with one lucky cook to be crowned “Best of the Beach.”
We were fortunate to have an exclusive interview with Josh Mouzakes about his journey to ARLO, his love for food, and his future plans for ARLO’s success.
When was the moment that you decided you wanted to be in the food industry?
“My older brother worked at East Port, where his friends and older individuals worked at this restaurant. I wanted to hang out with them even though I was only 13 years old. One day, my brother called me and asked if I wanted to wash dishes for five dollars an hour. I took the opportunity, and on the very first day, I told myself, “This is what I want to do.” The dirt, the grind, and the energy of the kitchen were all things that I craved, and now I am here because of them..”
You interned at the French Laundry?
“When I was in Johnson and Wales for school, I would often visit the school library, where I would always read the French Laundry Cookbook. During that time, I learned about certain nuances related to food, such as in fine dining where you never put food on the rim of the plate as it is the area that people grab onto. These small nuances about food really fascinated me and drew me towards the beauty of cooking. Although I only stayed at Johnson and Wales for four months, those four months taught me a lot about cooking.”
What is your vision with food?
“Creativity. Within ARLO’s walls, you can witness the spark of my creativity. You learn from some of the world’s best chefs, mimicking their techniques and styles. From there, you begin to develop your own unique cooking style. If you were to dine at ARLO, you would notice influences from Italian and New York cuisines, but you would also see my personal touch as a chef. I strive to make every dish intentional, yet with the freedom to express my creativity. To me, food is an art form, and as a chef, my job is not only to create delicious flavors but also to offer a one-of-a-kind dining experience that customers have never felt before.”
Dine and watch with Chef Josh Mouzakes
If you are searching for one of the best restaurants in San Diego, ARLO is the place to be. Chef Josh truly pushes the boundaries of food, offering starters like Lamb Meatball with Raz El Hanout Sauce, Gruyère Cheese, and Carrot Caper Slaw, as well as a variety of Wood Fired Flatbreads. Their entrees are perfectly aligned with the flavor profile of the West Coast, such as the Steelhead Trout with Summer Peas, White Chocolate, Honeycomb, and Eggplant. No matter what you choose from the menu, you can see Chef Josh’s creativity beautifully presented on the plate.
Also, watch Josh on Food Network’s Beachside Brawl on Food Network.
Check them out at arlosandiego.com
Phone: 619-908-5058
Address: 500 Hotel Cir N, San Diego, CA 92108
Pictures courtesy of ARLO
