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Every Day.

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Over 24 years ago, we stumbled onto a sleepy little restaurant called the Cottage La Jolla. The restaurant was a local hangout and had a reputation for delicious food and friendly, personal service.

Since 1992, our business has exploded, and in late 2009 we finished a complete renovation of the restaurant. Improvements include a handicap lift & restrooms, expanded kitchen & a fresh, new look. What hasn't changed is our passion for serving tasty, classic American & Southern California influenced food.

We are also proud of the many servers, bussers and cooks that have been with us for years & years. We are often asked how we are able to operate two restaurants on different coasts, and our response is, "It's all about the people." Please take a moment to say hello to our Manager, Michael Harrison, on your next visit. Welcome to the Cottage!

Let's see some directions! The Map

Tuesday, November 1, 2016

Voted 2016 Best Restaurant!

We're honored to have included in the roundup of Best San Diego Restaurant in 2016 by The San Diego Real Estate Hunter.  Here is what he had to say about us:

"Enjoy a memorable breakfast and brunch at The Cottage, where all of the items on the menu are delicious and the prices are reasonable.

There are selections that appeal to all kinds of tastes, from a soy chorizo hash to Eggs La Jolla, a unique twist on the classic Eggs Benedict.

Fresh fruit juices are available and the stuffed french toast is simply divine."

Monday, October 10, 2016

Free Appetizer!

Did you hear?  During the month of October, join us for dinner on Friday or Saturday evening and enjoy a complimentary appetizer with the purchase of two dinner entrees!  No better way to celebrate the weekend than with a big plate of (free!) Ahi Tuna Nachos, right!?  Just mention "Facebook" when you join us to claim your free app!

Monday, October 3, 2016

Mentioned by WHERE Magazine San Diego

"Saturday brunch at The Cottage La Jolla is out favorite.  We love the Mexican Mocha, the stuffed brioche french toast with mascarpone and strawberry compote; fruit plate with creme fraise; and the Baja Chicken Hash with poached eggs, chicken sausage and hollandaise served in crunchy tortilla cups over potatoes. #SoDelicious"

 - WHERE San Diego

Thursday, September 29, 2016

Pumpkin Muffin Recipe

Cottage Pumpkin Muffins

Ingredients (makes 35 muffins):
- 9 cups of white sugar
- 3 1/4 cups of canola oil
- 12 eggs
- 7 cups of pumpkin
- 2 cups of water
- 8 cups of white flour
- 2 tsp salt
- 2 tbls baking soda
- 2 tbls nutmeg
- 3 tbls cinnamon
- 8 cups of walnuts chopped small

In a mixer combine sugar, oil (speed 1 for 15 seconds, then speed 2 for 2 minutes), add pumpkin and water (speed 1 for 1 minute). Combine flour, salt, baking soda, nutmeg, and cinnamon and mix it for 1 minute. Lastly, add the walnuts. Bake at 350 degrees until tops are golden brown. Enjoy!

Monday, September 5, 2016

Welcome Mike to our Team!

Meet our new General Manager, Mike Harrison! Mike joined our team 3 weeks ago, after living in Maui and running his own restaurant there for 4 years. In addition to his entrepreneurial spirit, Mike is a dedicated surfer and skateboarder! Next time you stop by, make sure to ask Mike about his favorite secret surf spots in the island. Everyone, please join us in welcoming Mike to our Cottage family!

Tuesday, August 23, 2016

White Chocolate Raspberry Bread Pudding

We're dishing out the details on how you can make our fabulous White Chocolate Bread Pudding at home in your own kitchen!  Read on for our secret recipe for pure delicious:

- 1/2 loaf pan
- 4 oz. white chocolate squares, broken into small pieces
- 2 cups frozen or fresh raspberries
- 5 eggs
- 5 egg yolks
- 1 1/3 cup sugar
- 1 1/3 cup heavy cream
- 1 1/3 cup milk
- 2 tsp. vanilla extract

Preheat the oven to 350 degrees. Spray a 10-inch round pan with cooking spray and line the bottom with parchment paper. Crumble 4 pound cake slices and place on the bottom of the pan. Sprinkle the chocolate pieces on top. Layer the raspberries over the chocolate. Crumble the remaining pound cake slices over the raspberries. In a medium bowl whisk together the eggs, egg yolks, and sugar. Add the cream, milk, and vanilla. Mix well and then strain. Gently pour the mixture over the cake. Bake for 1 hour or until set, bubbly and brown. Bon appetit!

Monday, August 15, 2016


Photo: @Karenmaebales on Instagram

We are so honored to have received recognition in the Top 50 Brunch Spots to Visit in California before you die by Spoon University.

"With San Diego being so close to the Mexican border, there are a lot of Hispanic influences in San Diegan cuision.  At The Cottage in La Jolla, their chefs perfectly fused these two cultures in their baja chicken hash which includes poached eggs and crispy tortilla shells."

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