After serving San Diego as a pandemic-born pop-up, Pepino is preparing to find a permanent home in La Jolla at 7556 Fay Avenue.
The brick-and-mortar is the latest venture from chef Sebastian Becerra, a San Diego native who graduated from La Jolla High School. After spending time in New York City and returning home in 2019, the fine-dining chef launched Pepino as a pop-up after COVID shut down the restaurant he was working at, Little Italy’s Herb & Wood, according to Eater San Diego. Now, Becerra is preparing to open a brick-and-mortar for the Peruvian restaurant.
Pepino’s first storefront will move into La Jolla’s Sycamore Court, offering dishes the chef grew up eating with his Peruvian family. Customers can expect breakfast burritos, a lechon sandwich, and other breakfast and lunch options. Eventually, Becerra will add an early dinner service featuring more Peruvian dishes, beer, and wine. Marissa Williams, a former executive sous chef at Encinitas’ Herb & Sea, will serve as the restaurant’s sous chef. Pepino will also spotlight other local businesses, offering products from Wildwood Flour Bakery and Triumph Coffee Club.
There is no exact timeline for the new restaurant, although construction is set to be completed sometime early next year, according to Eater. In the meantime, the duo plans to host a series of pop-ups throughout San Diego, including in La Jolla and Pacific Beach, which are expected to launch later this summer.
“We’re a La Jolla, California restaurant that’s changing how we define a “neighborhood spot,” according to the company’s website. “Our chef has worked at some of the finest restaurants in the world and wants to share his vision for approachable cuisine with you. We’re in the process of opening our first brick-and-mortar location.”
