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San Diego Happy Half Hour Podcast: Episode 127

Hillcrest gets a BBQ spot, DIY pancakes are headed to North Park, and Land & Water Co.’s chef Rob Ruiz drops in


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Sashimi at chef Rob Ruiz’s upcoming restaurant Hold Fast | photo by Sam Wells

On today’s episode of the Happy Half Hour we’re talking To the Point, tuna fishing, Tribute Pizza, and more.

In Hot Plates, we discuss the opening of Natural Style Chicken, a Hillcrest barbecue spot that’s taken over the old Tokyo Ramen space; Cesarina, which previously operated as a farmers’ market vendor and will open in the former To The Point space in Point Loma; and Flap Your Jacks, a DIY pancake eatery coming to the heart of North Park this June.

Today’s guest is Rob Ruiz, the chef-owner of Carlsbad’s Land & Water Co. and the upcoming Hold Fast in Liberty Station due at the end of this month. He’s telling us about getting integrated into the sustainable seafood scene in Hawaii, the problem with importing seafood, and how he was tested by the James Beard Foundation. Plus he explains his goal to be more “aggressively perfect” with his cooking.

Our hot topic is about Javier Plascencia opening his next restaurant in Miami (don’t worry, he’s still planning something for San Diego). And in Two People/$50, we’re recommending Choice Juicery, Cafe Gratitude, Soda & Swine, Neighborhood, and Tribute Pizza.

Subscribe to the Happy Half Hour on iTunes or Google Play, or listen below.

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For all previous episodes, click here.

Would you like to sponsor a podcast episode at your restaurant or bar? Email David, our producer and digital media director.

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