Bees need our help. It’s not new news, but it’s worth the reminder considering that recent studies show colony collapse disorder (CCD) affects about 40 percent of bee colonies, according to Travis Wolfe, beekeeper and founder of Bee Leaf USA. In partnership with Wolfe’s company, the Fairmont Grand Del Mar has created a sanctuary for two bee colonies and welcomed their first official honey harvest earlier this month.
Fairmont’s history with bees dates back over ten years—long before “saving the bees” was trending—when they began placing hives on the rooftop gardens of their hotels to support bee conservation. Today, their global sustainable bee program encompasses over 20 honey apiaries and wild pollinator bee hotels.
Tucked back into the corner of the property’s golf course, near the fourth hole, are the two local colonies that were rescued from extermination and safely relocated earlier this year with the help of Bee Leaf USA. Now, they make their home in two hives surrounded by pollen- and nectar-rich plants that keep the bees full throughout the year.
The team at Bee Leaf USA continues to work with the resort to help acclimate the bees and make sure the colonies are happy and healthy. For the most part, Wolfe says, a happy hive is one that is left to do its business uninterrupted, but safe monitoring is essential. This means a variety of tasks—observing the quality of the combs and overall health of the hive, checking for disease, balancing their diet to prep for honey harvesting.
The overall goal, of course, is to promote natural beekeeping and educate people on how integral bees are to the world’s ecosystems, including revitalizing Southern California’s natural landscape. But the perks for the hotel are pretty cool, too.
When it comes time for harvest, the team uses protective gear and an uncapping knife to delicately scrape the honey-laden frames. Then, the frames are placed through a sieve and honey extractor to filter out the honey. This recent harvest will be used in food and cocktail recipes at hotel restaurant Amaya and, eventually, in special products for hotel guests. As the bees become more acclimated to their new humble abode, which comes complete with ocean views, they could produce over 200 pounds of honey annually.
For the Fairmont, it’s a simple recipe: help the bees and the bees will help you. And that’s what we call the beginning of a bee-utiful friendship.
“I am the queen of hats,” Claude Rosinsky says. It’s a fitting title, considering how many she’s worn in her 82 years. The daughter of a royal physician in Morocco, she grew up in the capital city, Rabat. She went on to work for the United Nations and, later, with fashion icons like Christian Dior. She opened a museum in Palm Beach and spent years leading medical missions in Nicaragua. And everywhere she went, she bought hats, amassing a collection numbering in the several dozens.
Then, Rosinsky came to roost in San Diego in 2012, building her nest in a most unusual location: the Fairmont Grand Del Mar.
Following a health scare in San Miguel de Allende, where she’d briefly moved after the death of her husband 15 years ago, Rosinsky was diagnosed with hereditary hemorrhagic telangiectasia (HHT), a condition that can cause excessive bleeding. Doctors at UC San Diego Health were among the top experts on the disease, so Rosinsky traveled here for treatment, taking a room at the Fairmont. Initially, she says, physicians gave her four months to live—but seven months on a lung medication that kept her virtually immobile dramatically extended that prognosis. The treatment has since saved others. “God gave me work to do in San Diego: to find the cure for HHT,” she adds.
Somewhere along the way, Rosinsky realized she’d need more long-term housing. But when she informed the Fairmont she’d be checking out, she recalls, a receptionist asked, “Why? We love you here.”
“My dear,” she replied, “I can’t afford you.”
The general manager, however, suggested she make a deal—and then accepted her offer. “Welcome,” she recalls him saying. “This is your home now.”
As the hotel’s only permanent guest, she spends her days practicing pilates in her room; writing her memoirs; and dining at the resort’s onsite restaurant, Amaya, where the staff members all know her by name. “I’m the grandmother of everyone here,” she says.
Amelia Rodriguez is a writer and journalist and winner of the San Diego Press Club's 2023 Rising Star Award and 2024 Best of Show Award, she’s also covered music, food, arts and culture, fashion, and design for Rolling Stone, Palm Springs Life, and other national and regional publications. After work, you can find her hunting down San Diego’s best pastries and maintaining her five-year Duolingo streak.
An’s Gelato Is Serving Up More Imaginative Flavors at Their New Del Mar Shop
An’s Hatmakers is the second location from the local gelato team
Kimberly Motos
By Helen I. Hwang
Ans Hatmakers Gelato – 1
Kimberly Motos
Tip your hat to the most fashionable newcomer to open its doors in Del Mar Plaza—An’s Hatmakers. From the team behindAn’s Dry Cleaningin North Park, this new gelato shop is following the same successful recipe: unique, made-from-scratch flavors inspired by an unconventional storefront.
Similar to the way An’s Dry Cleaningwas named after the previous tenant of its building, their second concept is a nod to the craftsmanship of a traditional millinery—and more specifically, the fabulous and fanciful headpieces worn by spectators at the Del Mar Fairgrounds for over 80 years.
“We wanted to honor the neighborhood by paying homage to the nearby racetrack, where everyone wears fancy hats to watch the horseraces,” explains co-owner David Aguilera, a gelato consultant based in Copenhagen who helps formulate signature flavors and recipes.
Aguilera and his three friends and co-owners—Travis Bailey, Jimmy Blalock, and Kris Warren—dreamed of making fresh, flavorful gelato in San Diego after they bonded over their shared love of the dessert about 16 years ago. Once they found a storefront they fell in love with (a former dry cleaning service), they embraced the building’s history and incorporated it into their business model when they reincarnated An’s Dry Cleaning in 2018.
“You always have a good time when you’re eating gelato,” says Warren. “It’s fun to say to your friends, ‘Wanna go to the dry cleaners or the hatmakers?’ and get a reaction.”
Ans Hatmakers Gelato – 2
Kimberly Motos
The new space—a 1,000-square-foot shop designed by Sormeh Rienne, who worked on the Guild Hotel—is decorated with hats, sewing machines, millinery supplies, and rows of vintage-inspired hatboxes that double as the menu.
Much like how the rotating flavors at An’s Dry Cleaning are cleverly named after different fabrics (Twill, Taffeta, Plaid), different hat styles inspire the names, colors, and flavors at An’s Hatmakers. Fez, for example, is made with cream cheese, white chocolate, and red beets (a natural food colorant) to reflect the Moroccan red felt hat it’s named after. Panama is made with cinnamon, cream cheese frosting, and challah; Straw Hat is a refreshing mango and passionfruit sorbet—one batch is made with 18 pounds of fresh mangoes.
Popular staples from the North Park location, like Canvas (olive oil and rosemary), make an appearance on the menu here, and everything’s made fresh in the kitchen behind the counter. Stop in to get a peek at the process: The windows behind the counter offer a glimpse into how the sweets are made, or start your visit with a “flavor tour,” small samples of each offering from the menu’s rotating lineup. Hats off to that!
This coastal city has a small-town feel with big-name chefs, shopping, and views
This Month in Del Mar
Racing season runs Wednesdays through Sundays, with events like the chili cook-off on August 3 and Pacific Classic on August 25. Pacifica Del Mar and Prepkitchen Del Mar will throw Del Mar Plaza’s first dinner under the stars, August 29.
NEW: Sublime Tavern
Open since July, the menu by exec chef Josh Richard—fresh from Roppongi—specializes in gourmet comfort food and offers 55 craft beers on tap, plus 27 wines by the glass. 3790 Via de la Valle
NEW: El Agave
This #1 king-of-the-hill spot formerly occupied by Epazote, then Flavor Del Mar, will be El Agave in September, with 1,000-plus tequilas available for tasting. 1555 Camino Del Mar
NEW: Secret Pantry
The Peruvian market from Café Secret specializes in gourmet fare like vegan tamales and Peruvian tamales, plus foods from all over South America. 1416 Camino Del Mar
Whole Foods at Flower Hill Promenade
Whole Foods at Flower Hill Promenade
NEW: Flower Hill Promenade
This strip mall is getting a major foodie upgrade with Cucina Urbana spinoff Cucina Enoteca, Matt Gordon’s Sea & Smoke, the new Whole Foods in-store bar Trifecta Tavern serving 24 craft beers on tap, and cheese paradise Venissimo now offering wine. 2720 Via De La Valle
Armstrong Garden Centers
For tonight’s dinner party, pick up a $15 color bowl that includes various flowers like the pink and white vincas, at their peak right now. 2840 Via de la Valle
Rusty Del Mar Surf Shop
This native SD brand has its own surf classic. Pick up a hat or tee on your way to the beach. 20115th Street
Powerhouse Park
Powerhouse Park
Powerhouse and Seagrove Parks
These adjacent greens are popular for birthday parties and also host a twilight concerts series (August 13, September 8). Pre-order a ready-made picnic dinner from Pacifica. Coast Boulevard
Spa L’Auberge
Spa L’Auberge
Sbicca cocktail
Sbicca
Spa L’Auberge
This month’s special is the 80-minute Moor Mud Wrap for aching muscles ($165; regularly $185); next month’s is a couple’s treatment that involves Chardonnay and an al fresco bubble bath ($360 per person). 1540 Camino Del Mar
Sbicca
Everyone from Wine Spectator to Trip Advisor has bestowed awards on this humble classic specializing in California cuisine. 215 15th Street
Gerhard
In the Plaza, this is one of the only boutiques in SD that carries high-end designer names like Nina Ricci, Lanvin, L’wren Scott, and Sonia Rykiel. 1555 Camino Del Mar
Board & Brew
Board & Brew
Board & Brew
Local favorites at this beloved neighborhood sandwich place include the Turkado and Tom’s Choice. 1212 Camino Del Mar
Crêpes and Corks
The Swiss-Italian owner presents sweet, savory, and gluten-free crêpes for low-key Euro-style sidewalk dining. 1328 Camino Del Mar
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.”
Just south of Lake Hodges near 4S Ranch and Poway, Rancho Bernardo is a suburban community that blends residential neighborhoods with industrial pockets, elevated by a decidedly diverse food scene.
Over 60 years ago, this North County neighborhood was once part of a family ranch. Since that time, big tech companies have taken up residence here, including Amazon, Sony Electronics, Oura Ring, HP, Teradata, and ASML. Rancho Bernardo Inn serves as a community hub, with locals frequently meeting at the hotel’s restaurants, golf course, and spa.
Whether it’s work or a round of golf that brings you to Rancho Bernardo, we’ve taken care of the agenda planning with our guide to the area’s best restaurants, activities, and shops.
Courtesy of Avant Restaurant
Rancho Bernardo Restaurants, Bars, and Coffee Shops
Avant
Sample ingredients plucked straight from Rancho Bernardo Inn’s onsite garden and served at their signature restaurant Avant. One of the neighborhood’s most upscale dining options, they serve a French-inspired menu with nods to California, including many seafood options. Don’t miss their more casual sister restaurant Veranda for al fresco dining.
Wood-fired pizzas and handmade pastas are standouts at The Kitchen, Bernardo Winery’s counter-service restaurant specializing in Sicilian flavors. Charcuterie boards and bruschetta make for great starters or snacks while wine tasting.
13330 Paseo Del Verano Norte
Bushfire Kitchen
Fast-casual and family-owned eatery Bushfire Kitchen recently opened a location in Rancho Bernardo, serving sandwiches, bowls, salads, burgers, protein plates, and housemade empanadas. Bushfire prepares comfort food with healthy ingredients, and offers plenty of vegetarian and vegan options.
11962 Bernardo Plaza Drive, Suite 110
The Cork & Craft
Some might call The Cork & Craft an overachiever. This gastropub has an in-house craft brewery and winery: Abnormal Beer and Wine. The more, the merrier. Their sushi menu is definitely worth exploring, but don’t miss other specialties like garlic noodles, chicken wings, and pork belly.
16990 Via Tazon
Courtesy of Carvers Steaks & Chops
Carvers Steaks & Chops
You don’t have to leave Rancho Bernardo to get a white tablecloth steakhouse experience. Carvers Steaks & Chops has prime rib (their best seller), filet, ribeye, porterhouse, New York strip, and other cuts, served alongside crab-stuffed mushrooms, wedge salad, French onion soup, potato skins, and other steakhouse specialties.
1940 Bernardo Plaza Drive
Burma Place
This no-frills Burmese restaurant is known for its traditional tea leaf salad that’s topped with sesame and sunflower seeds, garlic chips, peanuts, tomatoes, jalapeños, fried yellow beans, and fermented green tea leaf dressing. Tucked into a nondescript strip mall, Burma Place is a great takeout option when you want to eat garlic noodles, fried rice, chicken curry, and samosas from the comfort of your couch.
16719 Bernardo Center Drive, Suite A
Phở Ca Dao
Find authentic Vietnamese cuisine at Phở Ca Dao, including favorites like phở noodle soup, vermicelli noodles, broken rice dishes, and spring rolls. One of eight locations throughout San Diego, this family-owned chain uses robot servers for food delivery.
11808 Rancho Bernardo Road, Suite 100
The Kebab Shop
It’s all about the sauce at fast-casual Mediterranean restaurant The Kebab Shop. Smothering your chicken shawarma, gyro, or falafels in garlic yogurt, cilantro jalapeno, fire chili, and dill yogurt sauce is practically a rite of passage. The hardest part is deciding whether to order a wrap, bowl, or salad.
11980 Bernardo Plaza Drive
Casa Lahori
Get a taste of South Asian flavors at Casa Lahori, a Pakistani restaurant noted for its grilled meat kabobs. Other best-selling dishes include beef nihari, chicken biryani, and shahi paneer— best enjoyed with naan bread.
11975 Bernardo Plaza Drive
Kangnam Korean BBQ
Grill your own meat on the tabletop at Kangnam Korean BBQ, an interactive, all-you-can-eat experience that’s well-suited for large groups. Marinated beef bulgogi, grilled galbi short ribs, and spicy pork are served alongside traditional banchan dishes like kimchi, japchae glass noodles, and flavorful stews. Weekday lunch specials provide a nice discount on these filling meals.
11828 Rancho Bernardo Road, Suite 117–119
Courtesy of Curry & More Indian Bistro
Curry & More Indian Bistro
Dig in to your favorite curries and kebabs at Curry & More Indian Bistro. Most entrees are served with a choice of two side dishes, including basmati rice, potatoes with cumin, daal, naan, or mixed greens. Help offset the spice with one of their sweet mango or strawberry lassi drinks.
Kai Oliver-Kurtin is a San Diego-based writer who covers travel, dining, events, and culture. Her writing has been published in USA Today, Condé Nast Traveler, Fodor's Travel, Marie Claire, and HuffPost, among others.
Some keep lists of favorite books, of quotes, of enemies whose time shall come. At SDM we keep vast, nuanced, hotly debated lists of the best food and drink in the city. Menus are our smut novels. From Michelin stars to mom and pops, our list constantly evolves over hundreds of new bites tried every year. Here’s the 2026 list from food critic Troy Johnson and 129,000-plus votes from our readers, who really, really know their food.
Scroll down for the full list of Best Restaurant winners
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.
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.
