Although Red Dahlia officially opened its doors November 1 of last year, the restaurant has been several years in the making.
In 1998, husband and wife team, Sean and Julianna Firtel launched a catering company, the Alchemist Kitchen. Due to its phenomenal success and the urgings of several satisfied clients, the Firtels saw opening a restaurant as the next logical move. And so, Red Dahlia was born.
"Red is my favorite color and Dahlia's are Sean's favorite flower," Julianna said regarding the meaning behind the restaurant's name.
Red Dahlia is toted as an eclectic mix of European and American cuisine presented with artistic flair. The restaurant itself combines seductive yet classy d?cor in a bistro-esque environment.
"We call it our culinary conspiracy because of our uncommon circumstance of having two chefs who "conspire" together rather than one calling all the shots," says Julianna. "Also because we incorporate so many elements into our cooking style." She goes on to mention that husband, Sean, who was a sociology major at Southern Methodist University in Dallas turned student at San Francisco's California Culinary Academy, has worked at San Francisco's Flying Saucer Restaurant and San Diego's Mille Fleurs. He also helped open the popular dining establishment, Roppongi.
"We each have our respective roles in the business and we stick to them. I think this is a big part of what will continue to make Red Dahlia a success," says Julianna, who brings marketing, PR and advertising experience to the table.
The company currently has between 5 and 200 employees with full time staff including a sous chef/chef (hence the culinary conspiracy), Tony Radna and pastry chef, Ben Rollins. So, why the vast difference in numbers? Catering is still being done through the restaurant with events ranging anywhere from a business staff luncheon of around 8 to a party of 6,000 people. However, most of the events the restaurant's catering sector does are for parties of 400 guests and under.
In the future, the aspiring duo plans to expand the catering segment of their business. They are also looking into launching product lines; healthy burgers and natural sodas are on the menu for that endeavor.
Presently, the Firtels are concerning themselves with making Red Dahlia the best it can be. Early this month they began a supper club that will be held the first weekend of each month.
The Supper Club features a six – eight course chef's tasting menu or vegetarian tasting menu. Appropriate wine pairings are also available. Each month a new menu selection will take diners thru the changing seasons with creative inspiration.
Julianna is thrilled to bring Red Dahlia to North County. "There is a legacy here with the area and the people. I just hope to build on that."
Situated on the corner of La Costa Avenue & El Camino Real in Carlsbad's La Costa Towne Center, Red Dahlia is conveniently located near Interstate 5 and moments from the legendary La Costa Resort & Spa. Call them at (760) 479-1522 or visit their website www.reddahlia.net.
In 1998, husband and wife team, Sean and Julianna Firtel launched a catering company, the Alchemist Kitchen. Due to its phenomenal success and the urgings of several satisfied clients, the Firtels saw opening a restaurant as the next logical move. And so, Red Dahlia was born.
"Red is my favorite color and Dahlia's are Sean's favorite flower," Julianna said regarding the meaning behind the restaurant's name.
Red Dahlia is toted as an eclectic mix of European and American cuisine presented with artistic flair. The restaurant itself combines seductive yet classy d?cor in a bistro-esque environment.
"We call it our culinary conspiracy because of our uncommon circumstance of having two chefs who "conspire" together rather than one calling all the shots," says Julianna. "Also because we incorporate so many elements into our cooking style." She goes on to mention that husband, Sean, who was a sociology major at Southern Methodist University in Dallas turned student at San Francisco's California Culinary Academy, has worked at San Francisco's Flying Saucer Restaurant and San Diego's Mille Fleurs. He also helped open the popular dining establishment, Roppongi.
"We each have our respective roles in the business and we stick to them. I think this is a big part of what will continue to make Red Dahlia a success," says Julianna, who brings marketing, PR and advertising experience to the table.
The company currently has between 5 and 200 employees with full time staff including a sous chef/chef (hence the culinary conspiracy), Tony Radna and pastry chef, Ben Rollins. So, why the vast difference in numbers? Catering is still being done through the restaurant with events ranging anywhere from a business staff luncheon of around 8 to a party of 6,000 people. However, most of the events the restaurant's catering sector does are for parties of 400 guests and under.
In the future, the aspiring duo plans to expand the catering segment of their business. They are also looking into launching product lines; healthy burgers and natural sodas are on the menu for that endeavor.
Presently, the Firtels are concerning themselves with making Red Dahlia the best it can be. Early this month they began a supper club that will be held the first weekend of each month.
The Supper Club features a six – eight course chef's tasting menu or vegetarian tasting menu. Appropriate wine pairings are also available. Each month a new menu selection will take diners thru the changing seasons with creative inspiration.
Julianna is thrilled to bring Red Dahlia to North County. "There is a legacy here with the area and the people. I just hope to build on that."
Situated on the corner of La Costa Avenue & El Camino Real in Carlsbad's La Costa Towne Center, Red Dahlia is conveniently located near Interstate 5 and moments from the legendary La Costa Resort & Spa. Call them at (760) 479-1522 or visit their website www.reddahlia.net.