Sixty-Four North

Sixty four northhhhhhh.
Been here quite a few times with my homies. Usually call in for reservations especially if you’re gonna eat there from 11am-​1pm.
As for the food, most of the entrees are delicious and only a couple of the appetizers are worth it.
The good:
Appetizers
Poke (6.5÷10). The poke was alright. Small portions, but it tasted decent. Gave you both salmon and tuna poke. We preferred the salmon.
Toast (⁶⁄₁₀). Had 4 different types of toast. Dont remember each one exactly, but I enjoyed the mushroom one the most. Pretty good if you got extra dining dollars to spare, but pretty filling, so you should probably share unless you’re ghost monster from spirit away.
Entrees:
Chef special: Pork Chop (8.5÷10). This was really delicious! Pork chop and polenta well seasoned. Pork chop had a great sear and was fairly tender if a bit overdone. The polenta was creamy and butter. Yum
Achiote chicken (⁸⁄₁₀). Get this if you want to unleash the inner caveman inside of you. Comes with half a chicken, 4 warm corn tortillas, pineapple salsa, pico de gallo, and another red saucy salsa. This apparently has ~1700 calories according to the sixty four degrees north nutrition facts online. So get this if you’re looking for the big gains. Chicken was tender and succulent. So the whole point of this dish is to shred the chicken with your knife and fork and assemble your own tacos using the salsa and tortillas. But that takes hella long. Im a nasty fast eater and I was still making tacos when the rest of my company was finished with their food. But its pretty fun, so 8 out of the 10.
Tri tip is supposedly really good
Chipotle chicken pasta good too and reportly smokey and delicious by 3 different people.
Desserts
Smores (7.5÷10). If you have high blood sugar, be warned. Eating this dessert is like injecting pure glucose into your bloodstream. But the dessert is a genius creation. The homemade graham crackers covered in that sticky gooey marshmallow and chocolate ganache is tasty. All thats really missing is scary stories, a campfire, and that cute camp counselor you’ve been eyeing for a few days.
I think i remember the pavlova being good too, but not to the level of the Smores.
The rest:
Pacific ono (⁵⁄₁₀). Fish overcooked but the rest of the sides were good.
Fundido (⁴⁄₁₀). Pretty good for about 10 minutes until the cheese hardened. Then it became soyrizo sadido :(
Salad (⁵⁄₁₀). Foodworx salad may or may not be better…
The hummus and pita dip thingy (⁶⁄₁₀). I thought this was pretty good, but in my group of 4, I was pretty much the only one eating it, so there may be something wrong with me.
Pot de crème (4.5÷10). It was aight.
Service is nice and attentive, but food does take a while to come out

You know Triton eye? Well, I think I’m starting to get what I’m dubbing Triton mouth. When papers and exams start piling on, we rarely have time to enjoy a good bite. Especially not on campus.
Only open for weekday lunches (for now), 64 North is the spot to go when you have a some extra time on your hands and 64° just ain’t cuttin it. We came at 11am and waited half an hour before getting seated. Service is very friendly and a bit on the slow side. I’m sure it will get better considering they just opened this month. There’s no restrooms inside so keep that in mind.
The interior impressed with its polished yet rustic vibe. I’m always a fan of high ceilings. Upon seating you are brought a basket of taro/​sweet potato chips to munch on while you mull over the menu. I decided on the special of the day, an 8 oz pork chop while my pal went light and ordered a vegetable assortment.
My taste buds rejoiced as I chomped down on that 8 oz pork chop. Admittedly the best thing I put in my mouth this week, the special was served with roasted purple + yellow cauliflower, pear chutney, broccolini, and a delightfully hearty goat cheese polenta. My only criticism is that I wish it were cooked medium rare as it was a bit tough for my liking. My friend also enjoyed his entrée. Apparently some of the vegetables are hydroponically grown, if you’re into that stuff.
I’d definitely recommend leaving room for dessert. My warm pavlova with fresh berries left me a happy camper. Stole a bite of the s’mores dessert as well– no regrets! 64 North brings a lovely change of pace to campus dining and I’m looking forward to treating myself here again.

«And I will show you something different from either
Your shadow at morning striding behind you
Or your shadow at evening rising to meet you;
I will show you fear in a handful of dust.»
T.S. Eliot — The Wasteland
UCSD use to be a foodie wasteland. Back in the old days the ice cream shop that served Neiderfrank’s ice cream was the only beacon of hope. It’s gone now along with my sand castles of past days. Now they are opening 64 Degrees North. My friend Kelly slipped me in during the soft opening. Place is nice inside. Beautiful mural of La Jolla Shores on the wall. Wine crates on another wall.
Chicken Annatto. Nice fresh aroma of corn tortillas reminded me of olden days when I use to eat plain tortillas the cook from the corner taco shop gave the 4 year Prince of the block. These had a mild corn flavor and went down smooth. Chicken skin was crispy and had delicious flavors from the marinade. Found out they use Mary’s organic chicken. Dark meat pieces were very tender and juicy. The breast was a bit dry. I made tacos with the pineapple and chicken. Delicious combination of flavors. Chicken was a bit like El Pollo Loco chicken only with higher quality ingrediants.
Paplova with berries looked kinda like a sponge cake and had a light sweetness to it a bit like a sponge cake but with a lemon component. Interesting blend of flavors with the tangy fruit and the sweet meringue cake.
Excellent service from the management and staff/​student workers. The chef visited every table to see how well received his dishes were. Menu was a bit limited during the soft opening but they are going to rotate steak and ribs in as the special of the day when they are fully open for business.
Location: