If you didn’t grow up hearing the fable of the tortoise and the hare, I’ll cut straight to it: Slow and steady wins the race. If the restaurant world was a race, Nick Balsamo is San Diego’s tortoise. And he’s definitely winning.
After making a name for himself with a food truck parked outside Harland Brewing, Balsamo opened the first Rosemarie’s Buns & Brews in Mission Beach in 2023, blowing locals’ minds with a menu of small sliders that packed huge punches of flavor. (And with ingredients like Wagyu patties, onion confit, and Kewpie mayo, is it any wonder San Diego Magazine named Rosemarie’s the best burger in San Diego in 2024?). The sophomore location in Ocean Beach opened in late 2024, keeping the restaurant but not too close to its core group of loyal customers.
Now, Balsamo’s getting ready for Rosemarie’s third act—this time, in Encinitas (608 South Coast Highway; shooting for a Nov. 1 open).
Slow and strategic growth has always been Balsamo’s long-term vision for the burger brand, and he doesn’t make a move until it feels right. Encinitas feels right, and not just because the area is going through its own culinary renaissance with other new joints like Chick & Hawk, Necessity Coffee, and Breakers.
“This one’s special,” he says. In addition to continuing his original vision of carrying on his grandmother’s culinary legacy, he’s teaming up with Matteo Cattaneo (Buona Forchetta), who operates Gelati & Peccati in the other half of the building, to build a “food mecca” in downtown Encinitas. (Expect fun collaborations between the two community-oriented businesses in the future.)
He adds that his team plans to give back to the seaside community through beach cleanups, school fundraisers, and other pop-ups early in the new year. It’s all in the spirit and memory of Rosemarie, a Sicilian immigrant who taught Balsamo the importance of food, family, and connection.
“We’ve always said it’s a love story about food and people,” Balsamo says. “That story’s getting a new chapter up north, and we’re bringing the same family-driven energy, sliders, and beers that got us here.”
Rosemarie’s Buns & Brews Encinitas opens on Saturday, November 1 at 608 South Coast Highway 101. Hours are Monday through Sunday, 11 a.m. through 9 p.m.
San Diego Restaurant News & Food Events
Plants & Pints at Pizza Port
Plants + [anything else] = a good time (to me, at least). On Saturday, October 18 and Sunday, October 19, Pizza Port Bressi Ranch will host Plantstock, a party with plants, pets, pints, and more. The free, family-friendly event starts at 11 a.m. and ends at 4 p.m. both days, but there will be different plants each day. Love cacti, succulents, and drought-tolerant flora? That’s Saturday. Prefer houseplants, tropical plants, and gardening? Pop in Sunday. (Or, of course, come both days!) There will be food, drink, and art for sale, plus giveaways and free extra oxygen.
Beth’s Bites
- The iconic Tijuana taco shop Tacos El Franc first landed in the US last year, immediately commanding long lines of ravenous fans hungry for the Michelin-recognized tacos, tostadas, and quesadillas. Starting on Wednesday, October 8, they can also queue up at 528 5th Avenue in the Gaslamp, where the restaurant’s second location will open at 4 p.m. It’ll focus more on counter service to keep things moving, but don’t worry—no one will judge you for scarfing down a taco on the go or on the curb.
- Pure Project always seems to have some sort of fundraising collaboration going on, and sure enough, the brewery’s latest good deed is to “protect endangered Eastern Pacific leatherback sea turtle nests along the coast of Oaxaca, Mexico.” I mean, c’mon, guys. Every word of that is good karma for a hundred years. Grab a can of Noc-Turtle hazy IPA and save a turtle.
- There are 24 seasons of the show Hell’s Kitchen?! Gordon Ramsay, I admire your stamina. But longevity aside, I’m stoked for this new season that debuted on Hulu on September 25, because a San Diegan is bringing the heat into the kitchen—Oceanside’s own Chef Lisa Rivera from The Victorian at Hill Street! She already took home the title for best dish of the night in episode one, and I have high hopes for the rest of the season. Good luck, chef Rivera!
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