About Us
Taking root from the culinary heritage of Vietnam, Kingfisher presents a classic take on authentic Vietnamese French influence food with a California sensibility. Nestled in the historic neighborhood of Golden Hill and combined with a forward thinking and elevated craft cocktail program, Kingfisher strives to provide an exciting balance of the soulful and intricate flavors of traditional Vietnamese dishes and ingredients.
Kingfisher takes its name from the beautiful bird commonly found in Southeast Asia, particularly in lowland tropical forests. The kingfisher is one of the most sought-after birds in nature and has a long history of spiritual and cultural significance. Kingfishers are symbolic of transformation, resilience, creation and prosperity.
*We are proud to donate 1% of our sales to Zero Foodprint in an effort to curb climate change and support sustainable farming practices. www.zerofoodprint.org
Meet the Team
David Sim
{- Executive Chef -}
A first generation Cambodian-American, Chef David Sim was born in Tacoma, Washington and relocated to San Diego at a young age. David began his professional restaurant journey at California icon In-N-Out Burger before moving onto Prepkitchen during its peak in Little Italy. From there he joined Trust Restaurant Group and opened the acclaimed Fort Oak in Mission Hills. David was Kingfisher's first official employee and assumed the role of executive chef in March of 2023. He leads with a passion for the culinary arts with the ultimate goal of nourishing people through food, stemming from the joy he gained from his childhood cooking for family. In the kitchen, David enjoys sharing his Southeast Asian culture and the familiar flavors of his upbringing while working with local farmers and purveyors to create a distinctly Vietnamese menu with a California sensibility.
Sydney Imlay
{- Chef de Cuisine -}
A fifth generation San Diegan, Sydney Imlay received her first taste of the restaurant industry at a true local classic, Filippi’s Pizza Grotto. She's since played a role in the kitchens of the Lodge at Torrey Pines and George's at the Cove California Modern. For a time, Sydney assisted Philip Esteban and Marcus Twiligar in their work for World Central Kitchen, preparing meals for the Fish to Families program. Since joining Kingfisher, Sydney has worked her way up from the line to sous chef to her current role as chef de cuisine where she applies her background in French cooking and technique to working alongside Chef David in the kitchen. Outside of the restaurant, she's a talented photographer documenting life in San Diego on film and playing part time DJ, spinning vinyl on the side.
Garrett Thor
{- General Manager -}
Garrett Thor brings 15 years of diverse restaurant experience in San Diego, starting his journey with aspirations of making a mark in the brewing scene. A decorated homebrewer, Garrett won several MCAB (Masters Competition of Amateur Brewing) awards, including a national gold medal for an ESB in the Pale Ale category. His early career took him to pioneering craft beer spots like Neighborhood and The Linkery before shifting gears to explore semi-fine dining, wine, spirits, and cocktails at Jayne's Gastropub. Eager to dive into the cocktail world, Garrett moved over to Sycamore Den where he quickly advanced to general manager. After a time bartending at Born and Raised, Garrett joined the opening team at Kingfisher and stepped into the role of general manager as the restaurant celebrated its second year. He still hasn't put his love of cocktails to rest, you can find Garrett behind the bar on occasion and thank him for contributing the popular Duck Around and Sesame Soiree to the cocktail list.
Stephen Mallory
{- Beverage Director -}
A Bay Area native, Stephen Mallory was first introduced to the restaurant industry at the age of 16 working the expo at the eponymous Black Angus. Over time, the industry grew from simply a means to pay for his hobbies of skateboarding and guitar into a lifelong passion. After years as a touring musician in a punk rock band, Stephen began bartending for events right in the midst of the advent of the craft cocktail movement. After moving to San Diego, he started at downtown's Hotel Indigo before moving onto Ska Bar in Normal Heights. After serving as bar manager since Kingfisher’s inception, in 2023 he assumed the role of beverage director overseeing all bar staff and operations.
Frequently Asked Questions
Hours of Operation
We are open Wednesday-Monday from 5pm to 11pm. Our kitchen is serving until 10pm with last call for food at 9:45pm, and our bar does last call at 10:30pm. We are closed on Tuesdays.
Our "Golden Hour" is Sunday, Monday, Wednesday and Thursday from 5pm - 6:30pm at the bar only.
Parking
As we are located in the historic Golden Hill among residential housing, it is all street parking in our area. Guests are suggested to park on Broadway, 24th, 25th, and E street for easiest access to our restaurant. Please do not park in the nearby business lots surrounding us, as those businesses will call to tow.
If you're having difficulty finding parking and are running late for your reservation, please feel free to give us a call at (619) 432-1014.
Reservations
How far in advanced can I book?
We accept reservations up to 30 days in advance for parties of up to 10 guests. We accept inquiries for larger parties further in advance on a case by case basis.
Reservations Deposits
What is the purpose of the deposit and where does it go?
We require a $10-$20 deposit per person for booking reservations. This is merely to hold your seat, and the full deposit, along with any fees, will be fully refunded to you upon checking in for your reservation. Also, if you cancel within at least 24 hours in advance, it will be automatically refunded to you as well.
Upon refunded your deposit, you should receive a confirmation from Tock, and the refund will be reflected on your bank or credit card statement within 5-7 business days.
20% Service Fee and Where it goes
A 20% service fee is applied to all checks. This service fee goes to both the front of house and back of house and is split amongst all staff who have served, cooked, and prepared your meal that evening. Tipping at the end is optional based on your experience and goes directly to your server or bartender. Lasty, this service fee is taxed according to CA law.
Walk-Ins
We accept walk-ins on a nightly basis on a first-come first-served basis. Walk-ins are most frequently seated at our beautiful 23-stool bar, where guests are able to enjoy dining from our full food and beverage menu. While our tables are typically booked with reservations, walk-ins may be seated at a table upon request if one is available.
Wait-List (Online vs. Day Of)
Guests are welcome to add themselves to the Online Waitlist through Tock if reservations are not available for the desired date/time/party size. Our team regularly checks this list several days ahead, and will reach out if a reservation becomes available.
Our nightly waitlist is a separate list that walk-in guests can add themselves to in-person only, on a first-come first-serve basis, in the case that all of our walk-in seats have been filled for the evening. Once we get your information, our hosts will send you a text once your seats are ready. We will hold your seats for approximately 10 minutes before moving on to the next party.
Large Parties (10+) & Private Events
To book a reservation for a party of 11-18 guests, or to inquire about booking out a private party, please email hello@kingfishersd.com with details regarding possible dates/times, and estimated guest count, and our team will get back to you as soon as possible.
Kid-Friendly?
We understand that many children have just as elevated palates as their parents today, so we love hosting them! Please know, however, that we do not offer a children’s dinner menu, nor do we have high chairs and booster seats. If you are bringing the little ones, we suggest noting so on your reservation so we can make sure you are seated at a table that will be best suited for the entire family.
Pet Policy
Yes, we allow dogs on our patio and service dogs in both the dining room and patio.
Corkage Policy
Guests may bring up to two (2) 750ml bottles of wine when dining with us, and will be charged a $30/bottle corkage fee.
Take-Out options?
We unfortunately do not accept take-out orders, as our menu offerings are designed for dine-in only.
Have additional questions?
If you have additional questions, please email us at hello@kingfishersd.com
