Chef Steve Brown is opening Swagyu Chop Shop in Imperial Beach Prized and pricey, high-grade Japanese A5 Wagyu beef is a particular passion for chef Steve Brown and the focal point of his long-running pop-up series CosechaSD, which has toured the U.S. and Canada doing...

Over the past three years, homegrown chef Steve Brown has toured North America hosting more than 200 pricey pop-up tasting dinners showcasing Wagyu beef. The goal of the tour: fine-tune the menu concept until he could afford to open a brick-and-mortar tasting-only...

The Omakase Restaurant Group is almost ready to fire up the Japanese binchotan charcoal grill at Niku Steakhouse Continue Reading..

Niku Steakhouse, a new Design District showcase for Japanese beef, greeted its first customers with cocktails, more than 100 wines by the glass, and of course steaks this weekend. . Continue Reading..

Niku Steakhouse is a modern American steakhouse with Japanese influences. Continue Reading..

Temp by Cosecha has been featured on Zagat! To see the Zagat page click here   and here

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If Steve Brown was a pilot, all the collision alarms would be going off in the cockpit right now. This fall, Brown plans to open restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program — all while running his weekly...

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If you thought that Steve Brown couldn’t possibly fit one more thing on his plate, you’d be wrong. The industrious chef, who already has a brewery restaurant in the works in Imperial Beach and a brick-and-mortar home for his Cosecha pop-up primed for Coronado, has...

Wagyu & Wine Dinner FEATURING KAABOO ROCK' CHEF 2016 CHEF STEVE BROWN Wednesday, April 12, at 6:30 PM Join us oceanfront at 6pm on April 12 at 1500 OCEAN for an exquisite dining experience courtesy of Chef Meredith Manee and Japanese-sponsored, KAABOO Rock’n Chef...

Chef Steve Brown has partnered with Fernando Gaxiola of Baja Wine! We have been working on this collaboration secretly for a while now and this is your first opportunity to experience this unique FOOD and WINE experience in our very secret Location!! There will be...

In the short time since Steve Brown has been back in San Diego, the enterprising chef has been working ambitiously to establish a presence in the local culinary scene, from settling his Cosecha pop-up into a Coronado space where he intends to anchor a future prix-fixe...

We recently announced that San Diego-native chef Steve Brown is opening The Shipping Yard restaurant in Imperial Beach and has taken over the former-Shima location in Coronado to have a brick-and-mortar space for his Cosecha pop-up meals. Chef Brown has also recently...

We are so excited to announce the launch of our Boozy Brunch series!! The menu is fun and obnoxiously fun!!! We have Oreo Waffles, pumpkin pie stuffed French toast, red velvet pancakes, sous vide fried chicken biscuits and gravy, break fast nachos, short ribs benedict...

Hey Cosecha Family!! Do to popular demand we are having our first Vegetarian Cosecha on January 21 based 100% off of Wild Willow Farm. Vegan option available by special request. This will take place in the Cosecha dinning room at the rear of the former Shima building...

Hey Cosecha Family!! Thursday January 26th we have partnered up with 7 Grand Whiskey Bar in North Park and Suntory Japanese whiskey. We are hosting a A-5 Satsuma Wagyu and Suntory Japanese Whiskey tasting. We are so excited about this explosive dinner experience...

Etched into Chef Steve Brown’s forearm are the words “The Best, Not the Rest.” The other tattoos that ordain his body have meaning but this artwork is perhaps most emblematic of Brown’s state-of-mind today. He is committed to excellence and, on the heels of his...

We broke the news earlier this year that Chef Steve Brown was returning to his hometown of Imperial Beach from Los Angeles to open a monstrous shipping container constructed restaurant - The Shipping Yard. We have also reported about several of his Cosecha pop up...