CH Projects’ San Diego footprint is big and getting bigger. The hospitality group behind some of the city’s most popular concepts, from cocktail bars to steakhouses, introduced its newest restaurant, Leila, on July 31.
The 4,800-square-foot restaurant is situated in San Diego’s North Park neighborhood and was designed to resemble the souks, or markets, of Marrakesh, but with lots of modern flair. Walls are adorned with tapestries, trees are lit by hanging lanterns, and the ceiling evokes a star-filled night. A waterfall leads to pools on the ground, which patrons cross via a bridge. Plaster columns flank the bar, and the custom kitchen is equipped with a traditional clay oven, a robata grill and an open-flame station for skewers.
Leila opened July 31 in San Diego’s North Park neighborhood. Photo credit: James Tran
Leila was born from CH Projects founder Arsalun Tafazoli’s personal history as the child of first-generation immigrants who fled the revolution in Iran, coming to the United States in search of a better life. His dad was forced to return, so Tafazoli spent much of his childhood traveling between the U.S. and the Middle East.
“I spent time across the region, from Morocco, Egypt, and Lebanon to Turkey, Iraq, and Iran, witnessing ancient beauty, art and history amidst sectarian conflict, occupation, and government corruption,” said Tafazoli. “The meals and hospitality I experienced gave me a deeper understanding of our shared qualities, showing that our differences, especially around food, transcend the borders drawn by people. Leila is a small personal tribute honoring the beauty and traditions of a region that helped form me.”
The CH Projects restaurant was designed to resembles a Marrakesh souk. Photo credit: James Tran
Leila’s menu draws on those Middle Eastern flavors and aims to foster unity through its narrative and its communal dining style.
Breads, salads, and mezze are all easy to share, with options including fresh naan, pita, and za’atar flatbreads, gem lettuce fattoush, hummus, majdouli cheese, and fire-roasted cauliflower served with sundried tomato and preserved lemon. Diners who don’t want to make decisions can choose the salatim platter, which features a variety of spreads, sauces, and breads.
The menu moves into proteins like steak, salmon, and chicken kebabs cooked over open fire, lamb shank, a whole fish, plus plenty of rice to soak up every ounce of sauce.
Leila’s menu begins with a selection of shared mezze, salads, and breads. Photo credit: James Tran
Like all CH Projects concepts, drinks get as much attention as the food. In this case, Leila’s beverage program enlists the flavors and aromatics of the region, like cardamom, pomegranate, and pistachio. Highlights include a Moroccan-spritz made with Amaro Montenegro, ginger, mint tea, lemon, and sparkling wine, and a Persian-inspired Dirty Vodka Martini kept ice-cold by a whole frozen plum and served with a side of pickled vegetables.
A handful of the cocktails are meant to be shared, and there’s a section of the menu dedicated to two-person drinks. The Date Night features rhum agricole, Muscatel, amaro, milk, tea, and apricot sherbet, and the Caravan 75 merges overproof gin with a California apéritif, pistachio orgeat, lemon, and sparkling wine.
Cocktails like this Caravan 75 call on Middle Eastern flavors and aromatics. Photo credit: James Tran
CH Projects is always working on something, and right now it’s a new hotel called Baby Grand, which is slated to open in early 2025. This will be the group’s second hotel after Lafayette Hotel & Swim Club, which debuted last year.
The 31-room property is being transformed from a former defunct beach hotel in the historic town center of Coronado Island, near the famed Hotel Del Coronado and Coronado Beach. It’s a collaboration with the Brooklyn, N.Y. design firm Post Company and will feature three new restaurant concepts.
