Our Story

Red Card Café is an elevated gastropub serving worldwide flavors in an inviting social space. Located in the neighborhood of Bay Park near Mission Bay, we’ve drawn upon our founders’ European heritage and world travels to transport our guests to the far reaches of the globe, via beloved culinary staples and street foods ranging from duck poutine and potato pierogi to Peruvian Salchipapas and Argentine Empanadas.


Take a seat at a cozy booth or table, socialize over communal dining, sidle up to our bar, lounge on comfy couches as the latest soccer game airs overhead, or enjoy San Diego’s perfect climate on our restaurant’s outdoor patio. Private and semi-private dining options abound for groups of all sizes and occasions, and a selection of wines and craft beers rounds out every experience. At Red Card Café, the world is yours!

Chef Jeff Larson

Executive Chef Jeff Larson of Red Card Café is a culinary gem, having built his career in Napa’s renowned Michelin rated restaurants before bringing his critically acclaimed cuisine to San Diego. At Red Card, Larson oversees our culinary program inspired by a blend of international street foods and thoughtful, contemporary cuisine.


Prior to joining Red Card, Larson served as Executive Chef of Goose & Gander in St. Helena, during which time he oversaw the kitchen of the iconic Michelin recommended property. He has also trained at Todd Humphries’ popular Kitchen Door and Napa’s Michelin recommended Angele Restaurant & Bar, garnering a coveted three-star review from the San Francisco Chronicle as well as a Top 100 of 2013 rating from nationally renowned food critic Michael Bauer during his tenure.

A native of San Francisco’s East Bay, Larson entered the restaurant industry with a degree in culinary arts from American River College in Sacramento. He describes his fare as thoughtful yet approachable, and since moving to San Diego in June 2017 has carefully researched farmers markets while building relationships with local farms, a practice he holds near and dear. “I think about ingredients before anything else. Food should be simple and taste like what it is.”