LA JOLLA – A former breakfast and lunch pop-up now has its own brick-and-mortar location in La Jolla.
The brainchild of chef and owner Sebastian Becerra, Pepino is at 7556 Fay Avenue, adjacent to Juice Kaboose and across the street from Vons Shopping Center.
Pepino serves up seasonally driven fare with a subtle Peruvian influence. Becerra’s first independent restaurant concept is where Pizza Pronto was located.
“The goal was to create a community-oriented spot and just try to lean into what we’d been doing previously with the pop-ups,” said Becerra. “We had some success there doing the breakfast and lunch spots with baked goods made in-house.”
Initial plans are to expand Pepino’s breakfast and lunch offerings, featuring more robust Peruvian dishes as the concept matures.
Guests can expect dishes like a lomo saltado–inspired breakfast burrito, which reimagines beef, onions, tomatoes, and fries in a morning wrap format, paying homage to Becerra’s memories of eating California burritos after surfing Windansea in La Jolla.
Pepino’s also supports the community by using sandwich boards and wooden plates crafted by students at La Jolla High School’s wood shop class for restaurant use.
Pepino’s also offers a variety of drinks, including drip and cold brew coffees crafted with beans roasted by Talitha Coffee, as well as hot tea, and rotating juices of the day.
Wine lovers will also find a thoughtfully curated program: Lucas Lanci, Pepino’s sommelier and wine curator, is bringing in natural and distinctive bottles to complement Sebastian’s cuisine.
Pepino’s space also carries the imprint of local artistry and family history. A sculptural light installation by La Jolla surfer and ceramicist Joe Skoby sets the dining room aglow, while a hand-knitted tapestry by Julia Becerra lends a deeply personal touch. Anchoring it all in the 1,400 square-foot restaurant is a painting from chef Sebastian’s grandmother in Peru.
Regarding Peruvian-style cuisine, Becerra said, “It’s very diverse, reflecting more of a peasant-style of food with lots of heavy dishes rich in proteins and meat along with ceviche and some classic Peruvian dishes.”
Becerra said Pepino will be open for breakfast and lunch daily from 8 a.m. to 4 p.m. except Tuesdays and Wednesdays when the eatery is closed. The chef hopes to establish a welcoming vibe that will keep guests returning.
“The goal is to create a place that’s very approachable, where people can come in and have breakfast or coffee and a pastry,” Becerra said.
