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Veg out at any one of these restaurants with outdoor patio dining and plant-based menus (or menu options)
This mom-and-pop shows that vegan food can be comfort food, too. Try the classic Mac N’ Cheez with cauliflower, broccoli, and carrots cooked with housemade cashew-cheese sauce. Their popular chili-guava-infused jackfruit tacos made with slaw, maple-toasted coconut chips, avocado, and cashew sauce, is a must-try. And a trip to Bigfoot Natural Café isn’t complete without indulging in a mini cashew cream pie.
3231 Camino de los Coches, Carlsbad | 760-230-9282
If you’re in the mood for some good food and good vibes, Café Gratitude will have you practicing a little self-care with every order. Beverages and dishes are named as affirmations, like “I Am Stellar” and “I Am Exquisite,” so you can blame the humblebrag on your meal this time. Their popular dishes include I Am Eclectic, breaded cauliflower with adobo buffalo sauce, celery, and ranch dressing; and I Am Magical, a black bean burger on a brioche bun with cashew-macadamia cheddar, tomato, and red onion, served with fries. If the theme is too much for you, the waiters don’t mind if you order the food by its “normal” name.
1980 Kettner Boulevard, Little Italy | 619-736-5077
Civico 1845 in Little Italy and Civico by the Park are both owned by the same Calabrian family and feature Italian fare that goes back to their roots. The former made its mark as one of California’s first restaurants to offer an optional vegan Italian menu. They were recently able to extend their outdoor seating into the Piazza Basilone. Just steps away from Balboa Park, Civico by the Park also offers a full vegan menu and serves authentic pinsa Romana, a lighter, crispier, more airy kind of pizza crust. That and their own Calabrian-style pizza are the stars of the menu, but they also offer pastas, like the ravioli zucca, a butternut-squash-stuffed ravioli with fresh fava bean sauce.
1845 India Street, Little Italy | 619-431-5990
2550 Fifth Avenue, Bankers Hill | 619-310-5669
Donna Jean
Lindsay Kriegbaum
Pizza or pasta is definitely the main choice at this rustic jungle patio. If you haven’t paid a visit to Donna Jean, you’re just in time for their fall 2020 menu drop. New seasonal menu items include the Tuscan kale salad and the Widow, a pizza topped with black garlic and a smoked date puree, Calabrian chiles, ricotta, red onion, and kale. The newest member of the pasta section, the butternut squash triangoli, is served with tatsoi, brown butter, tarragon, truffle, kabocha squash, and hazelnuts.
2949 Fifth Avenue, Bankers Hill | 619-299-5500
In addition to must-try cauliflower-crusted flatbreads and Buddha bowls popping with color, you’ll also find an array of superfood smoothies, cold-pressed juices, and local kombucha. Don’t miss favorites like the Havana Affair, a bowl packed with coconut cilantro lime brown rice, quinoa, black beans, roasted yams, pickled slaw, wakame chuka (Japanese-style seaweed salad), plantains, and “Cuban Mojo Sauce.” Top it all off with their housemade coconut yogurt parfait. And if you were thinking of leaving the little ones at home, reconsider, since kids under age 10 can eat free. 575 South Coast Highway, Encinitas | 760-230-2560
507 North Coast Highway 101, Oceanside | 760-231-1052
Enjoy the beautiful San Diego weather with live music on Green Door’s plant-adorned patio, which evokes the ambience of Paris or Madrid. Breakfast or brunch won’t be complete without French toast topped with fresh banana and berries, fruit puree, and powdered sugar. And if you’re stopping by for lunch, don’t miss out on the popular Bombay Bomb curry burger, a classic vegan burger made with 30 gluten-free ingredients, including tart apple and chipotle sauce, lettuce, tomato, and sautéed onions.
7644 Girard Avenue, La Jolla | 858-291-8886
Kult Kabana at Kindred
Arlene Ibarra
Kindred’s eclectic heavy-metal vibe makes its way outdoors with Kult Kabana, their new sidewalk oasis complete with palm branches and embellished white parasols. Take a stab at their best-selling dish, the Babylon Burger, which stacks an Impossible kebab patty, gem lettuce, preserved lemon and Castelvetrano olive relish, and whipped garlic inside a sesame bun. Fries usually pair best with burgers, but try Kindred’s popular popped corn instead, made with garlic chili, chive, and dill, and served with a lemon wedge for that extra zest. Whatever you order, you can expect it to be complemented by an uninterrupted stream of metal tunes.
1503 30th Street, South Park | 619-546-9653
Two different concepts under the same mission: to improve animal welfare and eliminate wildlife animal cruelty across the world. Both eateries are named for their nonprofit, NoWorries Movement, and all proceeds go to support the construction of its wildlife sanctuary. So you can do good while you eat well. Create your own bowl, choosing from acai, dragon fruit, macha, coconut charcoal, and chia pudding, with toppings like granola and honey or agave. NoW Sushi is one of San Diego’s first all-vegan sushi restaurants. Signature specialty rolls include the Sweet P (sweet potato tempura), a caterpillar roll made with shiitake mushroom “eel”; and a crunchy California roll made with mock crab.
844 West Mission Bay Drive, Mission Beach | 619-317-3620 3852
Mission Boulevard, Mission Beach | 858-246-6179
Pies, pizzas, salads, wraps, entrées, dried goods, desserts, chocolates, and more. The Luna Tuna Wrap is a staple: a mock tuna salad, served with pickles, honey mustard, and veggies, wrapped in an onion dill coconut wrap. They’ve been making this classic daily for 13 years. Another popular dish is the mango curry wrap, with mango, avocado, carrots, cabbage, sprouts, spring mix, and a curry sauce all wrapped up in a coconut curry tortilla.
4230 Voltaire Street, Ocean Beach | 619-223-2880
This bistro serves vegan dishes across many different Asian cuisines, such as the Chinese-influenced Peking “Duck” Lettuce Wraps; minced soy proteins that come with shiitake mushrooms and water chestnuts on a bed of crispy rice noodles; and their bánh mì, Vietnamese sandwiches served with cucumbers, onions, pickled daikon, carrots, cilantro, vegan mayo, and your choice of lemongrass “chicken,” lemongrass “beef,” or tofu. And you can never go wrong with classic Orange “Chicken” Meatless, battered soy proteins in a tangy orange sauce topped with sesame seeds. Pair your meal with a refreshing drink like the chrysanthemum iced tea served with aloe vera vegan jelly and goji berries.
6171 Mission Gorge Road, Mission Gorge | 619-280-3388
In response to public health restrictions, Soulshine has transformed their café to include a market and a deli. Before you stop by the market to pick up your essential plant-based groceries, relax at the café and sip their popular golden milk latte, an anti-inflammatory, feel-good drink packed with antioxidants, turmeric, ginger, cinnamon, and a bit of black pepper. Pair it with the newly added garlic and herb biscuit sandwich with sliced tomato, fresh greens, smoked provolone, fried egg, and bacon. If you just want something to munch on, call in for their daily rotating seasonal pastries, like the almond croissant and pumpkin loaf with pepitas.
3864 Mission Boulevard, Mission Beach | 858-886-7252
Trilogy Sanctuary
What better way to end a rooftop yoga class than with rooftop dining? Enjoy the views from La Jolla for breakfast, brunch, lunch, dinner, dessert, or a post-workout snack. Try their colorful miso bowl with brown rice, roasted peppers, broccolini, cabbage, spinach, fresh basil, and cilantro, tossed in a ginger garbanzo bean sauce. And you definitely can’t pass up a smoothie: Choose from a very Zen-themed menu, like the Serenity, made with almond milk, acai, banana, blueberry, protein supplement, and goji berries.
7650 Girard Avenue, La Jolla | 858-633-3893
You’ll be able to indulge in a vegan spin on traditional Thai dishes here, with protein options including tofu and mock meats like duck, chicken, beef, and shrimp. If you’re in the mood for something spicy, try the panang curry or the kow soi, wheat noodles in a spicy curry broth. And you can’t leave without trying the sweet sticky rice for dessert, especially when it comes with coconut ice cream.
1417 University Avenue, Hillcrest | 619-230-5540
Civico by the Park
PARTNER CONTENT
James Tran and Olivia Beall
This farmers market favorite is getting a permanent spot on Newport Ave.
Anyone who’s lived in San Diego long enough can sense that Ocean Beach just runs on a different vibration. And after launching his sourdough bread business five years ago at the farmers market, David Moore couldn’t imagine going anywhere else to open Sourdough & Moore as a brick-and-mortar bakery with co-owner Emma Gibb.
“I’ve actually lived here for 25 years,” says Moore. “It’s our eclectic beach community.”
Like so many sourdough endeavors, theirs was born out of pandemic boredom. “I got real heavy into a lot of fermentation—kombucha, apple cider vinegar,” explains Moore, who had been working at the Omni San Diego Hotel for 20 years. After an injury kept him back at home longer than he expected, he figured he’d give selling his bread a real shot at the farmers market.
OB dug it.
“I had to kind of start making decisions—whether or not I was going to be working at the hotel a little more, or doing some baking,” he says. He added the Mission Valley farmers market to his rotation, expanded his repertoire to more breads and bagels, started selling his stuff at Olive Tree Marketplace, and eventually brought on Gibb.
Gibb had long been a hobbyist baker, working in the corporate world to pay the bills until one day, she couldn’t take it anymore. “I just wanted to bake,” she says.
She headed to the Mission Valley farmers market, and started peppering the vendors with questions. “That’s where I met Dave,” she says. He helped her establish a small pastry business and connected her with a few local restaurants to supply their desserts.
“When the opportunity came for Dave to get the actual storefront here, he asked if I wanted to be involved, and I definitely jumped at the chance,” she laughs. He’d been sharing space in a commissary kitchen in OB, growing big enough that the owners decided to sell it to him.
OB already has a couple of awesome bakeries: Azucar, Phatties Bake Shop, Desperado Bagels. But Moore thinks they have something unique to add to that—including the 100-year-old sourdough starter that’s the big bang of almost everything they make.
“I like to think it has some unique flavor,” he says. “It’s a key essential for the bagels, baguettes, focaccia, the bread, croissants…”
Gibb chimes in. “Anything that would require yeast is going to be sourdough. The only things that it’s not in are going to be, like cookies and brownies and like little cakes. ”
Bread loaves range from roasted rosemary garlic to jalapeño cheddar, caramelized onion and cinnamon raisin. For bagels, they’re making an asiago black pepper, roasted fennel and poppyseed, rosemary lemon, and of course everything. Once open, Moore wants to introduce pizza with sourdough crust, plus some breakfast and lunch sandwiches on (you guessed it) sourdough baguettes or focaccia.
On the pastry side, Gibb plans to keep people guessing with a rotating seasonal menu of different croissants, cinnamon rolls, danishes. But even things like chocolate chip cookies are never quite as simple as they appear to be. “I do a 50 percent chocolate chip ratio to dough, and they’re almost half a pound each,” she says. “All of the pastries are made with organic flour, local eggs [from Hilliker’s Ranch Fresh Eggs in Lakeside], and imported European chocolate.”
The storefront will be open Wednesday through Sunday, 7 a.m. to 3 p.m. to start. And they’re going to keep a booth at both the Mission Valley and Ocean Beach farmers markets.
“We’re really appreciative to this local San Diego community, the people of Ocean Beach,” says Gibb. Moore agrees. “They’re screaming for us to open.”
And if OBecians do one thing especially well, it’s staying loyal to locals.
Sourdough & Moore opens at 4853 Newport Avenue in Ocean Beach on Friday, November 14. On Sunday, November 2, the bakery is collaborating with another OB favorite, An’s Electronics Repair, for a one-day pop-up pre-order pairing with four different options from Sourdough & Moore with three gelatos and three jams from An’s.
Anyone who’s ever opened a restaurant will tell you it never happens as fast as you think it’s going to. (Just ask the Chick & Hawk guys.) But Samantha Bird and Derek Hadden, the partners behind Relic Bakery & Kitchen, have made it to the finish line and officially opened the doors to their brand spankin’ new cafe at 845 15th Street. It’s been five years in the making, from baking in their apartment to hosting pop-ups to a wholesale business to a brick-and-mortar bakery. “We can’t be more excited to welcome you in,” says Bird.
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.
The Neapolitan-inspired Italian restaurant replaces the Tangier Bar, with an award-winning pizzaiolo at its helm
Hailing from Palermo, Italy, chef Ignazio Tagliavia opened his first restaurant in Abruzzo and eventually became a master of the Pizza News School Grandi Molini Italiani in 2016. (It’s like going to the Culinary Institute of America, but just for pizza.) He’s worked in Europe, Egypt, L.A., New York, Miami, and most recently at Elvira in Ocean Beach, so it’s safe to say that he can toss a mean ‘za. And when Bianchi Pizza & Pasta opens at Bahia Resort Hotel in late May, guests and locals can once again chow down on his Neapolitan-style slices and pies.
Bahia has zhuzhed itself up a bit over the past few years, including opening Dockside 1953 in 2023 and undergoing renovations here and there on the 1950s-era property. Bianchi will be another step into the 21st century, with wood-fired pizza and Negronis mixed by food and beverage director Benjamin Dunn served in an indoor/outdoor space designed to emulate an Italian piazza, plus a 12-seat bar and private dining room.
The resort’s general manager, Stefan Peroutka, says the menu is intended as a mix of classic Italian techniques and ingredients, but with an approachable feel. Plus, he adds, the drinks are going to be as good as the pizza, with plenty of Italian favorites like spritzes, amaros, and signature cocktails made with Italian liqueurs. There will also be wine, beer, and non-alcoholic cocktail options, all designed to pair with chef Tagliavia’s creations.
The pizza program centers around a wood and gas-fueled Marra Forni Pizza Oven, which uses a traditional brick oven setup with a rotating pizza deck to quick-fire pizzas in 90 seconds—a process that guests can watch first-hand. The menu includes classics like margherita pizzas; rapini and sausage pizza made with fennel sausage, rapini (sometimes called broccoli rabe), mozzarella, stracciatella, cherry tomatoes, and black pepper; plus pastas like a tagliatelle Bolognese with homemade ragù, tomato, parsley and Italian Parmigiano Reggiano; and an Amalfi Coast-inspired seafood salad with squid, shrimp, mussels, potatoes, red onion, fennel, extra virgin olive oil, parsley, and a citrus dressing.
Mission Bay is much more known for its watersports than culinary prowess, but with Bianchi, Bahia may be upping the ante. After all, who doesn’t like pizza? And with a bonafide pizza king behind the oven, the area is poised to start offering as much on shore as off. I say—bring on the paddleboards and the pizza.
If you, like me, have been waiting for lager to make a triumphant comeback and vanquish the scourge of Hazy IPAs defiling our land and palates, then it’s time to rejoice—North Park Beer Company’s Lager Day in the Park is back. The third annual event returns to its Bankers Hill taproom on Sunday, June 15 (Father’s Day) with over 30 breweries bringing their best lagers along with them. Lagers aren’t just light yellow beers crushed at barbecues and baseball games. No, no. Lagers can be crisp and refreshing, malt forward or hoppy, fruity, bitter, and everything in between. Come see what all the fuss is about.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
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.
Headed by two longtime local hospitality professionals, the Ocean Beach pub and lounge hopes to open in early spring 2025
Ocean Beach has always existed in its own world. It’s precisely that weird, wacky, wild, and wonderful world that business partners Kyle Jaworski and Sebastian Widman want to invest in by opening The Jetty at 4934 Voltaire Street in spring 2025.
“We want to be a place for people in town,” says Jaworski. “Ocean Beach is a very unique community, and a unique market where it’s important that you cater to the locals.”
Jaworski says The Jetty is not a gastropub but is reluctant to define exactly what it will be. He calls it a beach pub-meets-lounge with an “eclectic menu” that will draw a lot from Widman’s craft beer and cocktail experience and dishes they feel OB currently lacks. “But I don’t want to give away too much about our menu ideas yet because it’s still a work in progress,” he laughs.
But he knows one thing for sure—they’re committed to contributing to the local OB community. Jaworski estimates he worked for the NZ Eats Group (Raglan Public House, Queenstown Public House) for around 14 years and has been on the Board of Directors of Ocean Beach Main Street Association for nearly nine years. Widman is part-owner of Ocelot Brewing Company in Virginia, was the sales manager for Amplified Ale Works for years, and was the bar manager at local OB spots The Joint and The Bowl. All this is to say that one, they have the industry chops, and two, Ocean Beach has become home to both over the years. They feel ready to create a gathering space that fits with the, shall we say, particular OB flavor.
Part of that means renovating the former Voltaire Beach House, both physically and psychically. Voltaire Beach House first opened in January 2017 and unceremoniously closed this September amid allegations of theft, assault, and other accusations from both managers and employees, according to Fox 5 San Diego.
“There were some bad vibes, bad blood,” he says. “Just not a good feeling about the place from the community… [but] we really feel that with our connections to the community, we can make this an anchor for his side of town.” Renovations will be primarily aesthetic, but Jaworski says they plan to rebuild the outdoor patio and update some paint and finishes to spruce up the place. They’ll also work on community events with adjacent businesses and subtenants, such as The Artist Outpost.
It’ll take a lot of work, probably some luck, definitely some money, and heaps of resolve. But Jaworski says getting the opportunity to leave their mark, especially in that area of OB, is worth it. “To be able to actually own a business in town is an awesome, awesome feeling.”
Well, it didn’t open this fall, out Collin Corrigan, founder of Cerveceria Transpeninsular in Ensenada and former partner in El Cruce in Chula Vista, says he and his wife are the new managers of what will be known as Una Mas, opening in March 2025.
The mixed-use space at 2611 Adams Avenue will still be beer-focused, with a heavy emphasis on San Diego local beer from places like AleSmith, Karl Strauss, Coronado, Ballast Point, and Pizza Port, as well as Baja breweries like Insurgente, Transpeninsular, Wendlandt, Baja Brewing, and more. Corrigan says there will also be wines, kombuchas, and NA offerings as well, with Mexican-inspired street food and pub favorites on the menu. The indoor/outdoor concept will be kid- and pet-friendly. “Myself and the partners are all born and raised here in San Diego, so that makes us very proud to do this,” he says.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
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.
The annual event honors middle market companies creating jobs, scaling up, and investing in the region
San Diego is known for its startup culture and innovation economy, but what happens when the company moves beyond its early-stage years? The San Diego Business Impact Awards aim to answer that question, spotlighting the middle market businesses helping drive the region’s economy.
Hosted by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards celebration takes place on Thursday, July 23, from 4:30 to 7:00 p.m. at Scripps Research Auditorium. More than 200 executives, entrepreneurs, and business leaders are expected to attend the networking and cocktail event honoring some of San Diego County’s fastest-growing companies.
Businesses headquartered in San Diego County that have operated for at least two years are encouraged to submit their nomination by Thursday, June 18 at 4 p.m. Companies across industries—from technology and life sciences to tourism and consumer products, as well as pre-revenue startups—are eligible for recognition.
For EDC President and CEO Mark Cafferty, the event is as much about building connections as celebrating success. “We’ve had a longtime partnership with JPMorganChase; their work aligns with our efforts to support underserved communities and drive talent development,” says Cafferty. “And the networking was invaluable last year. I’m still in touch with people I met at last year’s awards.”
EDC is an independently-funded nonprofit that works directly with San Diego companies to help them grow the local economy, make the region as a whole more competitive, and attract and retain top-tier talent with quality jobs. Through EDC, companies can get help starting or expanding their business with support for things like site selection, permit navigation, and regulatory guidance, plus connections to local resources and potential business collaborators.
The San Diego Business Impact Awards began as an idea with one of EDC’s longtime strategic partners, JPMorganChase. The two organizations share a commitment to San Diego and are dedicated to bolstering middle market businesses.
“We’re blessed with a robust innovation economy and startup community,” says Aaron Ryan, San Diego Region Manager for JPMorgan’s Commercial and Investment Bank and vice chair of the firm’s’ San Diego Market Leadership Team. “But one of the segments of the business community we felt was overlooked was emerging middle market companies—the businesses that are no longer small but not yet large.”
Ryan says supporting those companies is critical as they scale and decide where to invest, hire, and grow.
San Diego’s high cost of living remains one of the region’s biggest business challenges, making talent recruitment and retention increasingly competitive. But local leaders point to the region’s quality of life, climate, and collaborative business community as advantages that continue to attract employers and workers.
“In order to support thriving households, there has to be enough high-quality jobs for people to be able to afford to live here,” Cafferty says. “Once a company grows and excels past that middle market point in their growth cycle, they become much more likely to pay higher wages and compete globally.”
Both Cafferty and Ryan proudly tout the unique collaboration that exists among San Diego County businesses. Bringing together top universities producing high-quality talent, cutting-edge research institutions, a robust military and defense presence, leading ocean science and environmental organizations, and a binational, cross-border identity creates a distinct business ecosystem that defines and strengthens the San Diego region.
Last year’s San Diego Business Impact Awards celebrated nearly 60 honorees from 49 industries, representing a total of 8,232 jobs across eight sectors, including: software and technology, healthcare and life sciences, consumer goods, professional services, finance, construction and manufacturing, defense, and hospitality and tourism. On average, honoree companies doubled their revenues over the previous year, employed more than 145 San Diegans each, and offered an average annual compensation of $192,415.
Top honorees included defense contractor Innoflight, environmental consulting firm Bancroft Construction Services, life sciences startup Element Biosciences, defense technology contractor GALT Aerospace, organic grocery store chain Jimbo’s, and biopharmaceutical company LENZ Therapeutics. During the event, Innoflight Founder and CEO Jeff Janicik held a fireside chat offering his insights on investing in the community and embracing San Diego culture.
This year, organizers hope to continue highlighting the middle market players driving economic impact across the region. Nominations are now open through June 18 at 4 p.m. Get your tickets to the San Diego Business Impact Awards celebration to enjoy drinks by Snake Oil Cocktail Co., light bites, live music, and networking.
The popular food truck-turned-Mission Beach destination will open in October
We’ve all heard the debate on who has the best burger in San Diego*. There’s the staunchly anti-substitution brigade at The Friendly. The OG San Diego burger from Rocky’s Crown Pub. A perfect minimalist menu at Hayes Burger. Double cheeseburger excellence at The Wise Ox. The always predictable, always heavenly options at The Balboa. The not-secret-for-long goodness at Wavy Burgers. The beef quality is incomparable at Tanner’s Prime Burgers. And, of course, the beloved sanctum of sliders, Rosemarie’s in Mission Beach, with sliders that prove once and for all skill beats size any day of the week.
But Rosemarie’s is getting a little bigger the second week in October when they open their second brick-and-mortar location at 1774 Sunset Cliffs Blvd. in Ocean Beach.
Chef and owner Nick Balsamo says this is the next step in what he hopes is strategic growth across San Diego. “I don’t want to franchise. I want a few Rosemarie’s in specific neighborhoods where they can truly belong,” he says, adding he also hopes to develop other concepts, like Strada, an Asian fusion fast food eatery, and Festa, a catering business.
Ocean Beach felt like the next natural step in Rosemarie’s growth. It’s where he had his first “a-ha” foodie moment that led him to relocate his family to San Diego and launch his pop-up dinner series, Festa Supper Club. “My wife and I started our journey here, and my son was born here,” he says. “We want Rosemarie’s to be a staple in this community, offering great food and a loving atmosphere where everyone feels like family.”
Rosemarie’s originally launched as a food truck before opening in Mission Beach in 2023. Inspired by his Sicilian grandmother, Balsamo’s menu is best known for its sliders—epic bites of carefully crafted flavors like the signature RosieMac made with a Wagyu beef patty, onion confit, American cheese, special sauce with Kewpie mayo (the undisputed champion of mayo), and a delicious little pickle harpooned atop the brioche bun. (He recommends getting two per person. I say, why stop there? I’m gonna need some spicy elote fries with that. And fried pickles. And the Captain Jack… you know what? I’ll just have one of everything.)
Taking over the former Whomp Burger & Brew space will take a few weeks, but Balsamo says he’s stoked for this next move. “We can’t wait to welcome everyone to our new location and celebrate this milestone with the community,” he says. “Ocean Beach has supported us from the start, and we’re excited to continue this journey together.”
*This is not an invitation to tell me what burger I missed that’s your favorite. Make your list!
Mobile burger joint Toolbox Burger is prepping to bring a South American spin to San Diego. Rafael Magalhães, co-founder of Toolbox, says Brazil’s gourmet burger scene inspired him and feels San Diego’s “vibrant food culture” will embrace their concept once they officially open. “We’re ready to cater to events and festivals, bringing our mobile setup to various occasions,” he says. “As a special thank you, [San Diego Magazine] readers who visit us and mention the magazine will receive exclusive perks.” Keep an eye on their Instagram for details on the grand opening and where they’ll be rolling around San Diego.
The 11th year of the Southern-inspired shindig returns Friday, September 27, from 6 pm to 9 pm. Expect bourbon, wine, whiskey, and hopefully some water after all that, as well as plenty of comfort food and fun. Don’t want to drive? Book the Whiskey & Wine room package, or grab some tickets here and reserve a rideshare afterward.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
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.
Owner Keith Rolle shares details about the new location near Sports Arena
The Ocean Beach exodus is here—or so believes Keith Rolle. Nine years ago, when he was first looking for locations to open his urban winery Gianni Buonomo Vintners, OB wasn’t initially on his radar. But when he saw the spot on Newport Avenue, he decided to go for it.
Since then, the suite has served as a tasting room, date night destination, and community gathering space. But come July 31, Rolle is packing up and moving just a few blocks away from Pechanga Arena.
Rolle says he wasn’t planning on moving, but he had no choice when his landlord hit him with a 20 percent rent increase. But, “I think it was a long time coming,” he adds. People only want mom-and-pop shops in the area, but he says the rising costs of real estate and rent are unrealistic for independent operators. “Those days are gone.”
Finding a new location ended up being easier than he expected. “It was meant to happen,” Rolle laughs. “We were hosting an event for the Point Loma Optimist Club… and I told them what was going on with the rent.” Coincidentally, the president of the club happens to be a commercial realtor. Rolle says within a week, they’d found the location in the Midway District and signed on the dotted line a few weeks later.
Rolle is working with the San Diego Storefront Improvement Program to brighten up the new place and will work with nearby Hancock Kitchens to provide a food element for guests. “We’ll have menus there, and people can just call it in,” he explains. “It’s literally just across the street.” He also plans to incorporate more events and live music and continue growing the winery’s wine club, which is currently just shy of 500 members. Plus—unlike the increasingly crowded Newport strip—there’s plenty of parking.
The new Gianni Buonomo Vintners will throw a grand opening celebration on September 21, but Rolle says he hopes for a “last hurrah” in OB on Saturday, July 6. It’s bittersweet, but an opportunity to start fresh—or so he believes.
“It was not a real difficult decision [to move], but it was difficult saying goodbye to all these people,” he says. “But we’re only moving three miles away… [and] I’m entirely grateful to the community for supporting us.”
Calling all rum lovers—famed tiki bar Smugger’s Cove is coming to SoCal. Meet the team and get your tiki fix on Wednesday, June 26, at False Idol from 5 p.m. to 1 a.m. (Can’t make it to Little Italy on a weeknight? The Smuggler’s Cove team also stops at bars in Santa Barbara, West Hollywood, and Anaheim, but why leave San Diego?) Reservations are available one month in advance and aren’t required but are encouraged.
Green Cheek Beer Company is new to Oceanside, but the Orange County-based brewery is at home in the former Bagby Beer space. Starting this Friday, May 24, from 5 p.m.—8:30 p.m., Green Cheek is hosting a monthly “mini market” with local vendors selling handmade goods, including Rooted & True, West Velvet Shop, Ruby Rose Ranch, and more. Grab a beer and a treat for yourself or someone special.
Good news alert—Frida’s Taqueria already has locations in Escondido, Oceanside, and most recently Vista, but don’t stop counting quite yet. The popular taco shop is also opening a new spot in Ramona. Say it with me now: more tacos everywhere.
For today’s mind-boggling headline, Bali Hai announced they have poured three million Mai Tais since opening in 1954. That’s 3,000,000 over 70 years, or around 42,858 per year. That’s more than 117 per day. And they’re already counting up to four million! I’m positively tipsy just thinking about it.
I previously reported restaurateur Leonardo Landini was opening a new eatery at 1520 Garnet Avenue (correct) called Chaparral (incorrect). It’s actually going to be called Slowly, and that’s all we know about that. It seems that news of the new location is coming… slowly.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
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.
Scripps study shows that some patients may be able to taper their dose and maintain results
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.
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