As the clock wound down on August 23, 2025, San Diego FC had one thing on their mind: clinching the postseason for their new hometown. It wasn’t a night of dramatic late goals or last-second strikes—it was a steady, controlled run against the Portland Timbers. Snapdragon Stadium roared with the hopes of 35,000 locals, who’d spent years waiting for a championship team to call their own.
When the referee blew the whistle at the end of the game, the scoreboard remained at a draw, 0-0. But history had been made nonetheless—SDFC became the first team in the league to lock up a 2025 Audi MLS Cup Playoffs berth, securing their place with six matches still to play in their inaugural season.
A month later, after nabbing a Wild Card spot, the Padres punched their ticket to the postseason with catcher Freddy Fermin delivering an RBI single in the 11th inning. The 5–4 walk-off win over the Milwaukee Brewers marked the team’s fourth postseason appearance in six seasons (and the second straight season that San Diego reached October baseball). This was a new team, the kind the franchise hadn’t seen in decades.
Finally, in October, the Wave FC reminded us why it only took them a matter of months to build a record-breaking NSWL fanbase. In the first 18 minutes of the game, the team struck three goals (the fastest trio of goals in club history) and continued the momentum throughout the game against the Chicago Stars. Their 6–1 victory that night landed them in the postseason.
If last year’s playoffs run didn’t convince you that San Diego is a sports town once again, you weren’t paying close enough attention. Now, with the 2026 baseball and soccer seasons kicking off, we break down what to expect from the Padres, San Diego FC, and the Wave FC this year and ask their coaches to give us an insider’s sneak peek.
Courtesy of San Diego Padres
San Diego Padres
Freddy Fermin nearly did it. Down to the last out of the wildcard playoff series—the last chance for the Padres’ 2025 season—he put a charge into a fly ball that made all of Wrigley Field hold its breath. Of course, the potential game winner fell into the glove of the Cubs’ center fielder. Season over. So close. Less than two weeks later, manager Mike Shildt announced the stress was getting to him and retired.
To many fans, Fermin’s flyball felt like a metaphor. The late Peter Seidler had put a charge into the franchise, investing in the team like no Padres owner ever had. The Padres’ lease agreement with Petco Park runs through 2033. But every season, the team falls just short. With a 2027 lockout looming, was 2025 the final year of the Padres’ window to finally bring a World Series championship to the city? Or does it remain open for 2026?
There’s still massive, all-star talent on the team—Manny Machado, Jackson Merrill, Fernando Tatís Jr., Mason Miller, Michael King, Joe Musgrove, Adrian Morejon, Nick Pivetta (who surprised everyone by becoming a legitimate ace last year). After a few down years, Xander Bogaerts showed flashes of the elite talent that inspired his hefty contract.
Courtesy of San Diego Padres
Everyone knows general manager AJ Preller is a maverick who loves to make blockbuster moves. But to fill the managerial role, he only had to make a call down to the bullpen to Craig Stammen—a former Padres relief pitcher who’d been working as a special assistant, mentoring players.
“If I said it was going to be easy, I’d be lying to myself,” Stammen admits. “My whole life there have been different things that prepared me for what I’m about to do. Obviously playing gave me a lot of experience, and the special assistant role gave me a lot of knowledge of what it’s like behind the curtain—what the front office is thinking about, what the coaches are all trying to accomplish during the season. I feel like I got a taste of a little bit of everything.”
As manager, Stammen is going to be leading guys who used to be his teammates. Much like when a colleague gets promoted above you at work, there’s uncertainty around how team dynamics will shift. But Stammen believes it’s going to be a positive.
“At this point, I haven’t had to make very many tough decisions with those guys, but there may come a time during the season where that may happen,” he says. “If it does, I just have to be very up front and honest and be the same person I’ve always been. We’ll do our best to keep our friendship [what it is] and use that to our advantage as much as we can.”
Courtesy of San Diego Padres
Stammen has a reputation as a calm, supportive leader who can connect with players. And the move for an internal hire makes sense with such a turbulent offseason (they lost headlining players Dylan Cease, Luis Arráez, and Robert Suárez, and retirement rumors swirl around Yu Darvish). Bringing continuity, he’s somebody the Padres think can keep the clubhouse steady and focused. “There’s a trust level between AJ Preller, [Assistant General Manager] Josh Stein, and me,” he says. “They’ve seen my leadership qualities up close and personal.”
One of the biggest strengths of the team remains the pitching. “Great pitchers make a manager look really good,” Stammen says.
Then, there’s the fans. The Padres sold out 72 of 81 games last season, making them number-two in attendance behind only the Dodgers. Petco Park is a layer of hell for opposing teams. “When the fans show up to the ballpark,” Stammen says, “they’re helping our ball club win a baseball game. Without our homefield advantage, it would be very difficult to get to the playoffs and accomplish our goals.”
Those team goals? “To reach our potential,” Stammen confirms. “We obviously have a team we think can compete for a division championship and compete in the National League and have a chance to bring something to San Diego that’s never happened before. But you can’t think about that stuff right now. Right now, we’ve just got to be able to focus on reaching our potential.
Courtesy of SDFC
San Diego Fútbol Club
It’s hard to imagine a dreamier kickoff to the MLS era in San Diego. In their debut year, San Diego FC broke multiple league records for an expansion team—most points (63), most wins (19), fastest to clinch a playoff berth. They won the Western Conference and came one victory away from the MLS Cup.
Near perfection. Now, can they follow it up?
The biggest headline entering year two is the end of “Chuckymania.” Mexican national star Hirving “Chucky” Lozano was supposed to be the face of the franchise, but it didn’t pan out. After he experienced some injuries and well-documented internal conflicts with the coach and team, SDFC decided to part ways with their original headliner.
Courtesy of SDFC
Instead, the team invested in the vision of coach Mikey Varas, extending his contract by multiple years.
“They could see that the project was moving in the right direction,” Varas says. “When I was signed [last year], there had to be some question marks. I hadn’t been in this role before. Fortunately, everyone saw the alignment was 100 percent in sync. Our visions and values align. It’s where I’m supposed to be.” Any questions were answered when the franchise burst out of the gates winning.
In 2026, “it’s about asking ourselves individually and collectively: Now what?” Varas says. The answer shapes this year’s vision.
With their superstar departing and forward Marcus Ingvartsen coming off an injury-plagued season, the club wants people who have a point to prove—and, just as important, players and staff who push team chemistry. “We really do believe our collective is our superpower,” Varas adds. “That means having people who care about understanding how to play better with and for their teammates.”
Building off last year’s roster, the team snatched up versatile forward/ winger Lewis Morgan off waivers in December. The move will add front-line depth to supplement their other star forward Anders Dreyer, who was given a guaranteed contract extension through the 2028–2029 season—deservedly so, since he scored 19 goals and was named 2025 MLS Newcomer of the Year. On a planet without Lionel Messi, Anders Dreyer would arguably be the reigning league MVP.
Courtesy of SDFC
“We’re also really excited about [developing] guys that started with us at ground zero and seeing what kind of steps they take,” Varas says. “The Luca Bombino who was playing for us last year can’t be the Luca Bombino who shows up this season. He’s got to be a better version of himself. There’s freshness coming from all different angles.” Bombino was also awarded a contract extension through the 2028–2029 season.
And now that the team isn’t surprising anybody with their pressing style of play, being overlooked by other clubs will no longer be an advantage going into this season. “That’s okay,” Varas says. “We like that kind of challenge.”
There’s already a resounding buzz coming from fans, supporters, staff, and players for 2026. When a team gets within striking distance of the MLS Cup (they lost 3-1 to Vancouver in the Western Conference final), the audience only gets hungrier to smell more Snapdragon fireworks.
Courtesy of Wave FC
Wave FC
In the final game of last year’s regular season, the San Diego Wave held their fate in their own hands: win or watch the playoffs from home. They responded, blowing away Chicago FC 6-0 and setting a club record for goals in a single game.
The offensive hangover came quick—they lost 1-0 in the first round to Portland. But our rose-tinted glasses are squarely on, so, as far as we’re concerned, just being back in the playoffs after missing out in 2024 was a good sign for a team that has been one of the country’s biggest stories in women’s sports since its inception four years ago.
“I think there were a lot of learnings during the season,” says head coach Jonas Eidevall, who is beginning his second year leading the Wave. “There were parts of last season that were really successful. I think we established an identity and a way of playing that was clear and a good fit for the club and the players: [We’re] creative. We want to express that on the pitch.”
During the offseason, December was a volatile month for the Wave. They started it off by capturing gold at the World Sevens tournament. On the tournament’s reduced-size pitch, they outscored the other teams 14-3. With midfielders playing forward early and burners playing wide, speed was the attacking tool that overwhelmed their opponents’ defenses.
Courtesy of Wave FC
More importantly, it allowed the team to step into an unknown together. Instead of 11 players per side, there were just seven. The format encourages a high-tempo style of play where every possession is threatening. “It helped us understand what we need to learn, change, and adapt [for regular-season play],” Eidevall says. “We did that well in the Sevens tournament, and that’s a mindset we can keep on going with in the season.”
Shortly following the team’s victory in Sevens, offseason moves started. Roster shakeups always cause some broken hearts—but fans were particularly shocked when the team abruptly announced in late December that goalkeeper and captain Kailen Sheridan’s contract would be terminated. (Along with Kristen McNabb, Sheridan was one of just two remaining players from the franchise’s original team.) As of press time, the Wave hasn’t announced who will take the captain’s reins from Sheridan.
Courtesy of Wave FC
With the team’s esteemed back-line leader out, the Wave signed goalkeeper Leah Freeman to a one-year contract. Last year, Freeman spent her rookie season with Bay FC after a decorated collegiate career playing for both University of Oregon and Duke. While at Oregon, she earned Pac-12 Goalkeeper of the Year honors in 2022. At Duke, she nabbed the same Atlantic Coast Conference honor in 2024.
Among returning members, “one player who was making a good impact for us already with limited time with the team was Dudinha,” Eidevall says. “I’m really excited to see what she can do in the league here with a full preseason.” The Brazilian forward netted five goals in just 12 games. In rare company with former Wave legends Alex Morgan and Jaedyn Shaw, Dudinha matched a club record by scoring in three consecutive games last fall.
Even with the loss of a face of the franchise like Sheridan, “going into the season, both expectations and the know-how of what it takes to achieve what we want to achieve is much clearer,” Eidevall says. “We laid the foundation last season, which we now need to build upon. Players we’re bringing in can be picked to fit into that [creative] identity.”
Jake Peterson is a San Diego-based journalist and culture writer. His work explores the city’s music scene, sports, local characters, and the offbeat corners of San Diego’s subcultures.
Food is a notorious diva to photograph. The wrong lighting can make José Andrés’ paella look like a jaundiced grain bowl. You could be staring at the best sandwich of your life, but shoot it from above and—hey, congrats on that abandoned piece of lettuce bread. A cottage meme industry has been built around the hilariously bad photos on review sites that make Michelin-star food look like Michelin tires.
Especially in a visual modern media world, food culture depends on great photographers capturing the painstaking work in equally deserving ways. We asked four of San Diego’s top food photographers for their favorite shot from another year of documenting what we eat.
Photo Credit: Kimberly Motos
Kimberly Motos
Birdman Sandwich at Chick & Hawk
Getting this kind of shot takes a bit of yoga. Asana yourself into the corner, hold your breath, pray that a chef on the move doesn’t back into your light stand.
“You’re stepping into someone’s workspace during their busiest moments, so it’s a balance of being present to get the shot and being invisible to not slow anything down,” Kimberly Motos says.
The subject here is the Birdman sandwich from Chick & Hawk—hot fried chicken thigh, tangy slaw, kimchi comeback sauce, sweet and spicy pickles, potato brioche bun—getting a hearty dousing of its difference-maker seasoning. Motos captures the parts of the process that diners don’t usually see: the chaos behind something that looks so simple.
Photo Credit: Lucianna McIntosh
Lucianna McIntosh
Oysters + Jewel of the Sea Martini at The Fishery
“I love this image because it feels like a moment you want to step into,” says Lucianna McIntosh. A warm, sunny day at The Fishery in PB with oysters, caviar, and martinis. Yes, please.
The little details—the glass sweating a little, the direct afternoon light creating stark shadows, the oyster glistening on the tray—are the main characters. Instead of trying to overly control the setup, McIntosh “followed the light and lines that draw you in more,” she says. “This was one of those moments where everything lined up on its own for a second. I love it when the shadows end up being just as important as the food itself.”
Photo Credit: Eric Wolfinger
Eric Wolfinger
Herb-Roasted Golden Chicken at Fleurette
La Jolla native Eric Wolfinger—who won a James Beard Award for Tartine Bread, one of the most stunning bread books of all time—says he doesn’t have a signature style. His style is a conduit.
“I see my job is to translate the chef’s point of view into something you can feel,” he says.
For this shot, Fleurette chef Travis Swikard had one directive: cuisine du soleil (“cuisine of the sun”). With a spread of leeks vinaigrette, herb-roasted golden chicken, and beets, Wolfinger wanted to create a scene that felt straight out of the French Riviera, relaying the light, bright style of Swikard’s new spot.
Some bonus additions here: Extra lights—to add lots of warmth—and a clipping from an olive tree.
Photo Credit: Dee Sandoval
Dee Sandoval
Espresso Ice Cream at Lucien
Timing and light are everything in food photography. In Lucien—La Jolla’s tasting-menu-only restaurant with moody ambiance—a single strobe flash creates the ideal spotlight.
Dee Sandoval says she uses the “natural, just-plated energy” of the dish to “create a portrait of moment and craft.” That’s why this Mostra Ghost Bear espresso ice cream—with San José dark chocolate mousse, soy-miso caramel, and koji shoyu chocolate sauce—looks like it might dissolve halfway to your mouth.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
My 15-year-old daughter tried to steal our car this week, so I’m ready to become a NASCAR dad. It would be appropriate discipline. We just relocated to a nice suburb within walking distance of her high school. The suburbs are like living in a Tesla commercial. I am pretty far from the wealthiest dad in this neighborhood (I am the least wealthy dad in this neighborhood), more than a few engineering degrees short of being in the running.
I’m fairly certain watching NASCAR is a violation of our HOA and a violation of my daughter’s emotional HOA. But NASCAR hits San Diego this weekend and I have a fever I’ve never felt before. I want to watch 111 drivers do dangerous things in cars and trucks on an active military base in the ocean. Since my lifelong exposure to NASCAR is limited to Talladega Nights and every single iteration of the movie Cars, I can only base my plan of attack on oafish stereotypes.
So while other neighbor dads are sizing bubble jackets for their golf simulators, I’m gonna grow a Ricky Bobby, run the extension cord for the TV out into the carport we share with six other condos, fill a cooler with a proper 80-20 split of Hamm’s and Mountain Dew, treat a lawn chair like an ADU, and spend a few hours yelling ohsheeeit as if it’s a single, nine-syllable word.
The quality parents in our neighborhood seem highly attuned to the sound of any vehicle breaching the 6 MPH threshold, so I should gather a crowd pretty fast. They may come over with strongly worded emails in their hearts, but one glimpse of Shane van Gisbergen and hometown hero Jimmy Johnson guzzling the last remaining drops of gasoline on the planet in a dazzling display of carmanship—they’ll join my NASCAR pop-up party.
By the time my daughter brings her friends over, we’ll have a real welcoming committee.
Because, like I said, my daughter tried to steal my car.
She wasn’t going to Mexico. But while Claire and I were off doing businessy stuff to afford my teen’s skincare rituals, she and a friend decided to teach themselves stick shift. She’s never driven a stick before. I’m not saying she has, but if she has driven a vehicle at all—it would have been done in a remote, abandoned parking lot where the only possible thing she could destroy was the concept of driving itself.
But a couple TikTok videos later, she and her friend felt a certain level of mastery had been achieved, and they gave it a go. They backed our VW Bug out of the garage with a series of stalls and transmission seizures, and managed to get it into the carport, attempting to do “donuts.” That’s when I got a call from a resident, who had taken an active interest in this experiment.
Which got me wondering about the power and might of vehicles. Turns out, even at carport speeds there exists a bit of potential fireworks. A garage door could become not a garage door anymore. At 145 MPH on Naval Base Coronado this weekend (don’t worry, they slow down to 100 MPH for turns), NASCAR drivers are essentially doorbell ditching gods. I didn’t register the temperature after my daughter’s trial run, but the track at NASCAR races usually hits a cool 130-150 degrees, enough to lightly sear some Nikes (the tires themselves hover in the 200 degree range).
And that is at least part of our fascination with NASCAR (the other fascination is the legendary pit parties, which either set humanity back a few evolutionary links, or advance it by the same amount of links). These drivers do something all of us do every day in a very efficient, boring way—drive a car—and take it to its extreme impulse. Grace and precision at the thunderous edge of shit going terribly wrong. Most of us have looked at San Diego home prices and felt a burning desire to see how fast our Honda Pilot could make it to our new home in Vegas. So NASCAR drivers are acting on our own wildest impulse.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
When three nations and 16 cities come together to host the FIFA World Cup 2026, the scale stops feeling like a tournament and starts feeling like geography. A continent becomes the stage as borders soften into corridors. And Southern California—shaped by migration, sport, entertainment, and constant movement—sits inside that landscape with all eyes on it.
San Diego and Los Angeles have always felt connected. Hop on the Pacific Surfliner, and the trip unfolds in one continuous stretch of coastline, passing beach towns, neighborhoods, and city centers.
Traveling from San Diego, everything still feels slightly suspended as the Pacific Surfliner follows the coast north with ocean on one side and a slow suburban blur on the other. San Diego stays in exhale. Los Angeles is already building toward something louder.
This summer, Los Angeles will host eight matches of the FIFA World Cup at Los Angeles Stadium, including the US Men’s National Team opener on June 11, while the region stretches into 39 days of programming across stadiums, parks, transit hubs, beaches, and neighborhoods. Instead of one massive fan hub, Los Angeles is embracing a citywide celebration, with fan zones spread across its entirety.
But this pattern has been rehearsed here for decades. In 1994, Southern California became one of the defining stages of the World Cup, when matches at the Rose Bowl placed global attention on the region and turned local stadiums into international landmarks, confirming its ability to hold the world at scale.
What distinguishes Southern California is not just infrastructure, but cultural permeability. Fashion, music, film, art, and sport constantly overlap here, creating an environment where identity is flexible and always in motion. From the Venice boardwalk, where skate culture shaped modern street style, to global soccer stars rubbing shoulders with Hollywood celebs, to authentic Spanish cuisine moving up and down the I-5 corridor, everything circulates.
The World Cup is not introducing anything new here, it’s showing up for the summer and showing out, revealing what this city has always known about itself. What follows is a look at the fan zones and how Los Angeles turns itself into a city-wide stage for the tournament, one neighborhood at a time.
Courtesy of Los Angeles Tourism & Convention Board
Los Angeles Union Station
As the heart of Los Angeles, Union Station is an official Fan Zone June 25-28 during the World Cup, but in practice it never really stops being one.
It is the city’s circulation point, its meeting ground, its pressure valve. Commuters, travelers, match-day crowds, and everyday Angelenos all move through the same space, and everything mixes, overlaps, and scales in real time. In a way, this is where the World Cup stops arriving in Los Angeles and starts moving through it.
The Pacific Surfliner from San Diego to Los Angeles makes that shift feel almost too easy. No stress or gridlock anxiety, just a straight line up the coastline with ocean on one side and everything slowly becoming more built on the other. It’s one of the rare ways into LA that doesn’t feel like arrival as friction. You can sit with a laptop, watch the Pacific drift past, grab coffee from the café car, and let the city come to you in pieces.
That’s the beauty of arriving at Union Station. Instead of feeling like you’re on the edge of the city, you’re immediately surrounded by it. And, inside, the station already reads like a World Cup nerve center: banners, movement, multilingual energy, the sense that something global is about to funnel through this exact point. The Heart of the City Fan Zone only sharpens that feeling, with simultaneous match screens, DJ sets, meet and greets, and immersive activations built around marquee games like USA vs. Türkiye.
ROW DTLA feels like the first exhale after arrival. A converted industrial campus turned creative district where restaurants, retail, and open-air courtyards form a self-contained ecosystem. If you’re looking for the perfect first meal in LA, make it lunch at Pizzeria Bianco. The thin-crust pizza is reason enough to go, but the space leaves just as much of an impression.
What I liked most about ROW DTLA is how quickly it resets you after the train. One minute you are stepping off at Union Station, and the next you are in a space that feels like its own version of LA, a city inside a city with some of the most curated shopping I’ve ever seen.
Bodega hides itself behind a convenience-store front, a sneaker and streetwear space disguised as something ordinary, like LA refusing to make anything feel too obvious. The whole campus moves like that, part retail, part gallery, part neighborhood you are only temporarily inside.
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
Stake Chophouse & Bar isn’t your average steakhouse. Blue Bridge Hospitality’s Coronado outpost is a modern interpretation of a big-city steakhouse nestled in the heart of the small coastal community. The team at Stake has reimagined the whole steakhouse experience. By prioritizing a seasonal farm-to-table sourcing philosophy, a personalized guest experience, and unique service touches, like a formal steak presentation and a bespoke knife selection process, Stake distinguishes itself in a sea of steakhouses.
Exceptional steaks, including Wagyu from Japan, Australia, and the U.S., and fresh seafood flown in daily form the core of Stake’s culinary identity. The menu features a five-course omakase-style steak experience highlighting house favorites, plus an array of cuts, and classic steakhouse staples—think a wedge salad, baked potato, or pasta carbonara—refined for a contemporary palate without losing their traditional appeal. Stake focuses on seasonal sourcing from the region’s best family farms and specialty purveyors, and incorporates intentionally unexpected touches to create something truly unique.
“I challenge our chefs and myself to take it a step further in sourcing,” says Chef Ronnie Schwandt. “It’s important to us to highlight different farms, unique one-off farms—whether it’s cattle, strawberries, a local fisherman or from anywhere in the United States, we’re always trying to find that niche.”
Beyond the menu, Stake emphasizes outstanding service, says Vinny Spatafore, Director of Hospitality Operations. Staff maintains detailed notes, allowing them to remember guests by name, recall previous orders such as a favorite martini (also memorable for the customer since it’s served in an extra tall, distinctly-shaped glass), and celebrate special occasions like birthdays and anniversaries.
“When you have those points of topic that you remember about a guest, they appreciate that,” he says. “Our servers are really good with that—we have a couple servers who have been here since the beginning and they’ll remember somebody from years ago, their name, their kids’ names, where they live. I’m really thankful to have a great front of house staff.”
Award-winning wines, rare whiskeys, special events, and a complementary black car service that provides transportation for guests throughout Coronado add to Stake’s appeal.
Schwandt stresses that Stake offers more than a meal; they aim to give patrons something unforgettable.
“It starts when you walk up the stairs and are greeted by the hostess—that sets the tone for the night. Then you’re greeted by a server, who may know you by name, and can guide you through the menu and curate as they get to know you,” says Schwandt. “Most people leave kind of blown away; they leave feeling like they just had an experience. That’s the goal, right? Whether you’re serving smash burgers or high-end steak, you want somebody to leave thinking, Wow, that was awesome.”
We love a mega-fancy tasting menu, but let’s be honest—we’re not all blessed with unlimited Wagyu funds. So we picked some of the breakout dishes of the last year (or couple of years) from the best chefs in the city, reverse-engineered their chief charms (salty, smoky, caramelized?) in the test lab of our mouths, and found some budget-friendly alternatives that hit some of the same notes with an everyday price tag.
Where do delicately plucked marigold blossoms adorn Deer Isle scallops, or ingredients like fermented raspberry precede roasted coffee oil, shiro miso caramel, or bronze fennel in a parade of hit-after-hit dishes? Lilo in Carlsbad, of course. San Diego’s newest Michelin star changes its menu with the seasons, but one stalwart dish has kept tongues wagging since opening day last April: the caviar ice cream. A boat-shaped sliver of orgeat ice cream, smoked celery root bushi, and freshly pressed almond oil are topped with a generous heap of caviar. It’s a dish so good and defining that chef Eric Bost will tire of talking about it for a very long time.
Price: $265 for the tasting menu (before tax, tip, and drinks)
Low: S’mores Ice Cream at Stella Jean’s
There’s a reason Stella Jean’s s’mores ice cream is part of the local scoop shop’s “always available” menu. Made with fire-roasted marshmallows and coconut ash ice cream mixed with dark chocolate-covered graham crackers and mini marshmallows, its strangely ashen hue dabbled with flecks of tawny brown is a far cry from the wildly vibrant ube and pandesal toffee flavor seemingly made for Instagram reels. But it’s a sensation in your mouth—smoky, toasty, torched, creamy, marshmallowy, coconutty, ashy, and bitter from the dark chocolate. Pro tip: If you really want to DIY Lilo’s ultra-luxe treat, bring your own caviar.
There’s no question what comes first at Lucien. It’s the egg. Chef and co-owner Elijah Arizmendi’s 12-course tasting menu begins with welcome bites under the calamansi tree before moving inside to start the Journey (the actual name of this section of the menu). The first step is one of the most astounding—a perfectly intact, upright, ochre-hued eggshell containing his take on Japanese chawanmushi (egg custard), topped with a dollop of caviar. The accompanying ingredients have ranged from sweet corn and huitlacoche to banana and buckwheat, but each one has precisely demonstrated Arizmendi’s commitment to French technique with California experimentation and global influence.
Price: $260 for the chef’s tasting menu (before tax, tip, and drinks)
Low: Chawanmushi at Sushi Ota
The biggest difference (besides price) is that while Lucien’s dish changes with the season, Sushi Ota is comfortably predictable. A San Diego staple since 1990, the legendary Sushi Ota has been one of those if you know, you know joints that locals try to keep off the radar. (It hasn’t worked at all.) Known for ultra-fresh fish and ultra-traditional service, the small Pacific Beach restaurant also serves Japanese comfort foods like udon noodle soup alongside sashimi, nigiri, and rolls. But it’s the savory steamed egg custard, called chawanmushi, that really gives you the warm and fuzzies. Add a side of salmon roe (ikura) for a few bucks more, and this dupe is about as good as it gets.
Price: $12 for chawanmushi, $11 for ikura
Courtesy of Chick & Hawk
High: The Birdman Sandwich at Chick & Hawk
Enough ink—and tears, I’m sure—has been spilled over Chick & Hawk’s long and arduous journey to opening its doors. But now that the Encinitas eatery is in full swing, chef Andrew Bachelier’s tightly curated menu of fried chicken sandwiches, fries, and bowls command lines of hungry locals and skate-culture loyalists. The Birdman, the signature hot chicken sandwich named for partner and skateboarding legend Tony Hawk, is piled with cabbage slaw and pickles and slathered with a tangy kimchi comeback sauce on a soft brioche bun. Although this Nashville meets California meets Mississippi meets Korea sando doesn’t command a triple-digit price tag, the fact that it’s nearly a $20 chicken sandwich (sans side) has been a topic of conversation. Bachelier—who worked at Addison before opening Jeune et Jolie, then launched SDM’s 2024 “Best New Restaurant,” Atelier Manna—and his team earned that price tag.
Low: 5-Piece Korean Fried Wings at Cross Street Chicken & Beer
It’s hard to beat Koreans at the chicken game. Korean fried wings are defined by a double-fry technique—first at a low temperature to ensure the chicken is cooked through, then at a high temperature to ensure the famed extra-crispy, ear-splittingly crunchrageous magic. At Cross Street, they follow a similar fusion ethos as Chick & Hawk, using inspiration from the American South as well as Thailand, Korea, Vietnam, and more, with flavors like “Seoul Spicy” or “Honey Butter” for whatever you’re feeling that day. Pair it with a cold beer to go full chimaek (a popular Korean combination of pairing fried chicken and beer). Now that’s a combo—and price tag—that’s hard to beat.
Price: $8.75 for five wings
Courtesy of Trust Restaurant Group
High: Steak Frites at À L’ouest
PB&J. Captain & Tennille. Brad Wise and steak. Steak frites ranks among the iconic global duos. And when the holy union of prime cuts and twice-fried carbs comes from Wise and the meat-loving masters at Trust Restaurant Group, it’s a pretty safe bet. À L’ouest—the group’s newest fancy, but not fussy, drippy plant dreamscape of a French steakhouse on the prime corner of 30th and University in North Park—gives guests a choice: 12-ounce New York strip, 8-ounce filet mignon, or 8-ounce Wagyu hanger, topped with sauce au poivre (the classic French pan sauce—peppercorns, shallots, heavy cream, brandy) and served with a heaping pile of 24-hour salt-brined fries and a watercress salad. One bite acts as a transport to a Parisian brasserie, so if you think about the cost in terms of time-space travel, it’s a pretty great deal.
Price: starts at $48
Low: Shepherd’s Pie at The Shakespeare Pub & Grille
To satisfy the same urge for meat and potatoes, feel at least moderately European while doing so, and save a couple quid, a trip to The Shakespeare in Mission Hills ticks all the boxes. The classic British shepherd’s pie arrives in a piping hot oval au gratin dish, smothered with a thick layer of mashed potatoes. Beneath it lies a hefty portion of marinated ground beef and vegetables in the pub’s secret sauce, and while there are a few choices of sides, the correct order is peas and “proper” chips (a.k.a. chunky, thick-cut fries versus the typically thinner American “French” fries). It’s more tickety-boo than très bien, but it’s immensely satisfying in any language.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Chefs have done gobs of thankless, lumbar-breaking work over years to land the role. Restaurateurs put their entire livelihoods on the line, microdosed sleep, took ultimate responsibility for every minor stress. They earned the spotlight they get. But ask one of them, and they almost always defer to a line cook who’s showed up for years, been deep in the thing, and whose absence would bring the kitchen to its knees. Or the bartender with a warmth that draws people whether they’re thirsty or not. Or the noble and spreadsheetable soul in charge of purchasing everything needed for the nightly show.
Roger Feria Krile is not only the guy you want to be friends with at work, but also the guy you want to hire: respectful, nose-to-the-grindstone, versatile. And he’ll drop off a fresh batch of cinnamon rolls at your house for the holidays. Born in Tijuana, Krile moved to the US with his mom and sister when he was in elementary school. He saw the sacrifices his mother made to give her children a better life, and he pushed himself to live up to that brighter future.
He came to cooking during the pandemic, asking himself, “What do I really love to do?” His answer: “Bake cakes for friends and break bread with people,” he says. That led to a culinary school degree and a stint in a Michelin-starred NYC kitchen, where he grew to “love and understand” fine dining. Now back in San Diego, Krile’s showing up at Animae in a major way. He does prep work three mornings a week and comes later in the day twice a week for dinner service. Most line cooks do one or the other, but he requested both tours of duty.
“Gotta get my reps, keep my skills sharp,” Krile says, “and I don’t want to miss the rush.” Prep work in the mornings helps him learn how Executive Chef Tara Monsod uses each ingredient to the fullest. Krile’s not just a line cook. One-quarter Filipino (and learning about his culinary heritage from mentor Monsod), he’s building his own Mexican-Filipino pop-up concept. Look for Sarsa—Filipino for salsa—where every dish is a play on words fusing Mexican and Philippine Spanish or Tagalog. He’s already R&D’d a breakfast sandwich, the tortantalong: a torta filled with a signature Filipino eggplant omelette called a tortang talong. Friends in the industry say it’s unexpectedly delicious.
“He shows up every day with a clear goal of one day opening his own restaurant, and that drive pushes him to go above and beyond,” says Monsod. “He is constantly learning, asking questions, and absorbing as much as possible, all while leading by example on the line.”
Photo Credit: Matt Furman
Ruben Martinez
Purchasing Manager, Mister A’s
Ruben Martinez knows every bottle of wine at Mister A’s—not necessarily by taste (though he was on the tasting committee for years), but by where they are in storage and whether they need replenishment. Owner Ryan Thorsen wants the wine list at 100 percent available every night, and Martinez’s job is to make that a reality. He’s been keeping inventory on Mister A’s wines since the 1970s, back when he worked for founder John Alessio. And it’s not just vino: Martinez also procures the ingredients, arriving at 5 a.m. to meet delivery trucks, stock shelves, and alert chefs if anything’s amiss.
Then he hits the dining room for a once- or twice-over to find any imperfections. If a light is out, if the plumbing acts up, if something major happens after he leaves in the afternoon, he’ll fix it all. He’s the best guy to ask, anyway; he knows every inch of Mister A’s. “Before ‘Google it,’ there was ‘Call Ruben,’” Thorsen says.
Martinez started out in hospitality at 17 with his father at Hotel Del. “I thought it would be easy working with my dad,” he says. “But early on, he caught me fooling around with the boys and told me, ‘We’re here to make money for the company. If you’re not willing to work, get out of here.’” That set him straight and set the foundation for Martinez’s lifelong dependability.
He moved to Mister A’s a couple years later, and after over five decades, he’s now the indispensable purchasing manager who worked with Alessio, Betrand Hug, and now Thorsen. Later this year, he’s planning on retiring—though he’s already offered to keep showing up a couple days a week and help out with Thorsen’s new project at Liberty Station.
Thorsen knows this man is a gem. “I don’t think we fully grasp what it will feel like without him,” he says. Last year, he threw Martinez a surprise birthday party in Mister A’s Blue Room, inviting Martinez’s family and a whole cast of coworkers going back to Alessio days. Martinez says he had to leave the room to hide his tears.
Photo Credit: Matt Furman
Patrick Mattoon
Lead Prep Cook, Ironside Fish and Oyster
There’s an hour most people never see, when a restaurant’s technically awake but not yet accountable, and that’s where Patrick Mattoon lives. He’s been the foundation of Ironside’s prep team for the past five years, quietly guiding the day toward success. He and his team are the first in, and they turn on ovens, check deliveries, catch mistakes before they become problems, and fix everything without ceremony so the chefs and line cooks walk into a day that already works.
Mattoon organizes, but more importantly, he owns. There’s no job too small, no detail beneath notice. In a kitchen, bad prep’s the one thing you can’t fix later, no matter how talented of a chef is at the helm.
Five years in, Mattoon still approaches each day with the same care and intensity that he had on day one. He takes every task seriously and sees it through completely—the kind of consistent work that doesn’t draw attention but makes everything else possible. When the restaurant got a soft serve machine, a notorious maintenance nightmare, he taught himself how to clean and run it just to make sure it never broke, not for credit but because that’s just how he’s wired.
“He is a silent leader who has the respect of the entire team due to leading by example,” says Ironside chef Jason McLeod.
Photo Credit: Matt Furman
Arturo Celestino
Lead Line Cook, A.R. Valentien at the Lodge at Torrey Pines
Through 23 years, three executive chefs, and a recent kitchen remodel, lead line cook Arturo Celestino is a constant at A.R. Valentien. He’s there at 6:30 a.m. five days a week—sometimes six—for the Lodge’s breakfast service. That means he’s up early prepping potatoes, slicing mushrooms, whisking pancake batter, and stirring sauces “always with a smile,” says Owen Beatty, the restaurant’s new chef de cuisine. “He’s a good leader.”
Celestino shows the younger guys how to make the eggs fluffy, so the omelettes are always perfect (don’t stop twirling the spatula!). He keeps his line in line when their spirits start to naturally droop during the morning shift home stretch when his crew just wants to get out of there. As the lead, he’s also the one chefs turn to when newbies need motivation.
His secret sauce: “mucho talking!” It keeps people happy, and it also helps the chefs retain talent in the kitchen.
Celestino learned to cook out of “necesidad,” he says. He cut his teeth on fine dining at Pacifica Del Mar at the Hyatt and moved to A.R. Valentien in 2003, just a few months after it opened in 2002.
“I’ve had good jefes,” Celestino says of the three executive chefs he’s known at A.R. Valentien: Jeff Jackson, Kelli Crosson, and now Michelin-starred Eric Sakai. Under Jackson—who’s known for pioneering farm-to-table dining in San Diego—Arturo learned to appreciate local ingredients.
“My favorite is basil,” he says, “added to tomato sauce with garlic, it’s mmm.” Fresh basil plays the supporting role in A.R. Valentien’s signature brunch plate, which is also Celestino’s top choice on the menu (to make and to eat), via the Bull’s Eyes: slow-roasted eggplant with sunny-side-up eggs, tomato sauce, and La Quercia prosciutto.
“I love my job,” Celestino says as he flashes that smile. “It’s not just a plate of food. It’s an experience.”
Photo Credit: Matt Furman
Tony Suarez
Bartender, The Marine Room
If you’ve been to The Marine Room, you’ve probably met bartender Tony Suarez. With his charming Cuban accent and dapper vest and tie, he makes it his business to regale guests coming and going—even while he’s pouring, mixing, shaking, polishing glasses, and taking orders.
“Over 90 percent of our guests are celebrating a special occasion,” he says. “So I keep up the celebration throughout their whole visit.” He’ll make you a sparkling toast and a customized cocktail, and on your way out, he’ll wish you a happy birthday (again) and invite you back for drinks on him.
“My goal is always to delight the guest,” he says. “I like to discover how you feel and lead you to what you would like to drink.” That spirit of experimentation has led to new signature cocktails, such as the Gerald—crafted for a neighbor who’s a regular—featuring housemade pomegranate puree and bourbon, or the I Drink of You with local Bebemos tequila, Gran Marnier, and Green Chartreuse. You won’t find this anywhere else.
“[Suarez] has mastered the art of the personalized guest experience,” says Marine Room’s Executive Chef Ananda Bareño. “He remembers the small details and favorite orders that make our regulars feel like family.”
Suarez’s tenure at the Marine Room started with a walk on the beach and a knock on the door. He was impressed by the beautiful location, and he asked if they were hiring. He immediately started as a server assistant—right before Valentine’s Day. The bartender took Suarez under his wing, and he took to the books to learn all about spirits.
He’s taken on the bartender role with wisdom and grace, offering a sympathetic ear, a pick-me-up, and a “human to human connection,” he says. Ten years into his career, the surroundings still inspire him as much as they did on day one.
“The Marine Room, the windows onto the ocean, [all] have a healing effect,” he says.
First, the upfront: This is a paid partnership with the Padres. Second, that’s not going to stop me from reliving one of my favorite kid memories.
I was 11 years old when the Padres played the Chicago Cubs in the playoffs. The Padres were a large part of my world. My mom, a baseball nut, taught me how to keep score in an official book that year. We had season tickets, which meant we were able to get seats for the playoff games. Padres lost the first two games, came back to San Diego on the ropes.
Mom and I were sitting in the left field bleachers when Kevin McReynolds hit a towering fly ball in our direction. The ball got bigger and bigger and bigger. The Cubs’ left-fielder ran toward us, ran fast until he ran out of room. The ball landed, and the stadium exploded.It landed right… HERE. It landed at US.
Up until that moment, I’d always envied the other, closer seats.
Three days later, I was sitting in the upper deck when Craig Nettles threw the ball to Alan Wiggins and the team rioted into a human pile of happy in the center of the field. The Pads’ first trip to the World Series.
The bleachers are where us fans harvest homers. Send us your dingers, your dongers, goners, taters, oppo tacos, no-doubters, moon shots, your grand salamis, and your Machados. Slam Diego isn’t a fictional place. It’s a seat. And that seat… is right here. It’s a tad louder in the bleachers because, well, joy and happiness aren’t quiet. Welcome to the party at the end of the home run rainbow.
It’s down to the wire, the biting of nails. Machado and Soto and Joe and Yu and Snellzilla and all the players with great hair could use locals at the finish line. Get a seat. Any seat. All have their unique charms. And should you decide to become a member (partial or whole season tickets for 2023), the list of perks is pretty impressive, including:
—priority access to Postseason tickets (and, baseball gods be willing, World Series)
—before each game, it’s happy hour (more than half-off select beer, wine, and cocktails)
—invitation to watch batting practice to catch homers (if you get a ball with gold-stitching, you get a free Pads jersey of your choice)
—10% off all schwag (City Connect calling your name)
