Happy Hour

Sunday through Friday: 4.30pm to 7pm

Saturday: 4:30pm to 6pm

Happy Hour Served at the Bar and Patio ONLY

No Phone or Online Reservations Accepted for Happy Hour


Sunday through Thursday: 4.30pm to 10pm 

Friday and Saturday: 4.30pm to 11pm


Saturday and Sunday: 9.30am to 2pm

The Team

Ludo Mifsud was born on April 27th, 1976, in Marennes, Charent-Maritime, France, along the Atlantic Coast and grew up along the French Riviera. Ludo graduated from the prestigious Lycée des Métiers de l’Hotelerie et du Tourisme de Toulon with a Restaurant Business and Marketing Management diploma. Ludo continued to take steps in hospitality, where he travelled to Lyon to work as an assistant manager at the Valrhotel, now the Hotel Kyriad Lyon Sud Givors. Soon after, he went on to work for the Tricon group in Paris, starting as an assistant manager. He was quickly promoted to manager, where he was tasked with opening a new restaurant for the group. He remained with the group for three years, then moving to London in 2001 to work for Brasserie Roux, Bombay Palace, and Crivelli’s Garden, expanding his worldview and exposing himself to international cuisine. He arrived to the United States in 2002, where he worked at the upper east side restaurant Payard Patisserie and Bistro. In 2005, Ludo crossed over to the west coast, arriving in California to work for fine-dining destination Tapenade Restaurant in La Jolla. Mifsud remained with Tapenade for over ten years, where he became a valuable member of the team, and assisted with opening their new location Bistro du Marché.
Vincent Viale was born on March 31st 1978, in Montboucher Sur Jabron, Drôme, France, in Provence. Viale first worked with seasonal agriculture, which whet his appetite for the culinary arts. In 1999, Vincent earned his diploma in "Culinary Art, Art of the Service and the Table" at the culinary school, Lycée Hôtelier Savoie Leman of Thonon-Les-Bains, located in eastern France. Newly graduated, Vincent had the opportunity to head to the United States, where he worked at Daniel in Manhattan. After Vincent’s experience in New York, he moved onto the well-known five-star The Homestead Inn, Connecticut, where he covered various positions, including the Chef de Partie, Saucier, and worked in the fish and meats station. In 2005, Viale made the journey westward to California, where his ambition and professionalism allowed him to take the rank of Executive Sous Chef for fine-dining Tapenade Restaurant in La Jolla. After his tenure at Tapenade Restaurant, Viale took his talents and moved to Bernard’O, where he became the Chef de Cuisine, and also took charge of Bernard’O Fine Catering. Viale remained at Bernard’O for five years, where he was able to transform fresh Californian ingredients with creativity.
Sami Saltagi was born in Florence, Italy on February 7th, but experienced a cross-cultural childhood, being raised in Damascus, Syria. Saltagi’s interest in food and beverage originated from his upbringing in a foodie family. His first foray into hospitality was servicing the front desk of a Pensione. Saltagi began to focus on the food and beverage hospitality by starting as a food server at a pub, and gradually working up to a position as Lead Bartender and Manager. Saltagi arrived to the United States, moving out to San Francisco in 2004. There, he developed a passion for craft cocktails, experimenting on them on both a personal and professional basis. Throughout his illustrious career behind the bar, Saltagi worked to master and perfect classic cocktails while adding creative twists and incorporating ethnic spices and original touches. After spending time in San Francisco, Saltagi moved to San Diego, where he was instrumental in creating cocktail recipes and establishing bars for up and coming restaurants.
Brandon Montes was born in Southern California. Growing up in the town of Lake Elsinore, Brandon was thrust into the industry at an early age. With his mother as the chef and owner of a popular neighborhood restaurant in the community, Montes was able to learn the true meaning of a work ethic, responsibility, and great food. Montes eventually found a position as a prep cook at Craft and Commerce, where he continued to develop his love for food and hospitality. Montes continued to develop his culinary style by learning and respecting the traditional techniques of French, Polynesian, Mexican, and progressive American. Montes secured a lead line cook job at Bali Hai restaurant, and later took a position as lead cook at Tapenade Restaurant. There, Montes was able to grow, eventually gaining the position of sous chef, and working to help open successor Bistro du Marché. Montes plans to bring new and inventive flavors using his variety of styles to Et Voilà.