The Paradisaea menu is best explored tapas -style. An outdoor patio opened this spring for casual dining. Paradisaea also has a small cocktail bar, with a beautifully hand-designed and watercolor-painted menu of classic 1950s-style tiki drinks served in festive glass tiki mugs. The white Baja sea bass is poached in olive oil and served in a pool of aromatic smoked paprika lemon verbena nage (broth) with a side of stuffed squash blossoms.
But the halibut is cubed, tempura batter-fried and served in butter lettuce wraps with crunchy veggies, and sides of green curry aioli and sweet garlic chile sauce. Instead, Welker’s flavor-bomb alternative is four head-on prawns skewered on a stick, basted with harissa-lemon marinade and grilled, then served with a side of creamy coconut-harissa sauce and lime.Īs at most San Diego seafood restaurants, there are halibut and sea bass dishes on the menu. The coconut shrimp isn’t the pounded flat, battered and deep-fried variety found in many Polynesian restaurants. The beef is buttery and smoky, with a side of fresh-cut shoestring fries and a tangy mustard-mayo dip. His 14-day dry-aged Flannery beef burger is served on a Portuguese bun festooned British pub-style with tiny paper flags. While Welker likes working with less common ingredients, he also enjoys playing with classic American dishes. Some of the hallmarks of Welker’s ever-evolving seasonal menu are fresh-caught fish gently enhanced with citrus juices and chile oils rather than heavy sauces exotic ground peppers whole-grain mustard flavorful fresh herbs like sumac and dill micro-seasonal produce and a light sprinkle of salt crystals to enhance everything, savory or sweet. Those skills have served him well at Paradisaea, where every dish is composed with thought and plated with care.
Most of Welker’s years with the Eleven Madison Park, its parent company Make It Nice restaurant group, and NoMad were as an executive and corporate pastry chef - a job that demands attention to detail, consistency and precise execution. When the pandemic arrived, Welker decided to make a change, move west and find a city where he could get out in nature more and learn to surf. To run the restaurants’ culinary program and serve as executive chef, the Kleinbubs hired Welker, who spent 10 years with the Michelin three-star restaurant Eleven Madison Park in New York City and the luxury NoMad Hotel chain.
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