New American Cuisine

Red Light District’s menu, created by Executive Chef Jason Maitland, is inspired by Old World comfort food with modern French and Japanese influences. Items are hearth-style entrees that re-invent the local dining experience in downtown San Diego by bringing back local, sustainable comfort food. Eloquent service is modeled after European standards with tableside preparation of select menu items. In addition, specialty menus will change seasonally.


Jason Maitland

Executive Chef Jason Maitland graduated from New England Culinary Institute in 2001 after being born and raised in Boston, Massachusetts. Red Light District will be Maitland’s third opening in San Diego. In January of 2002 he opened Arterra Restaurant with Executive Chef Carl Schroeder as a Junior Sous Chef. While at Arterra, Maitland was invited to cook at the prestigious James Beard Foundation in New York City in August of 2008.

In early 2010 Maitland developed and opened Flavor Del Mar, in the heart of Del Mar. In his year there Maitland was given the distinction of “Best Chef” and “Best New Restaurant” from Ranch and Coast Magazine.

“I will be touching on the whole spectrum of cooking techniques and styles, ranging from 24, 36, and 48 hour Sous Vide cooking, to the use of the occasional emulsion and sphere, to classic ‘old-world’ hand-made sausages and terrines, to some comfort style casseroles, and rounding it off with strong contingency of artful and delicate light salads, cold appetizers, and very clean seafood entrees.”
- Chef Jason Maitland