When Travis Bailey and Kris Warren first secured their space in North Park, their new gelato shop still didn’t have a name. The 1930s storefront had housed a dry cleaner for 12 years prior. As a joke, they suggested keeping the old name. But the more they thought about “An’s Dry Cleaning,” and the ways they could incorporate elements from the old business and the history of the art deco building into their new concept, the more that joke became a serious idea.
“Once we decided we were going to keep the name, it felt disingenuous to come in and start adding our own elements,” Bailey says. So with the help of their designer, Keenan Hartsten, the gelato guys embraced the history of their new home and kept as much intact from the original place as possible. It took some work, but the end result is the one we see today: a seamless blend of the past and present, all under one roof.
Dig This Deco
“On the exterior you can see the art deco style in the recessed entryway and the triangular design elements on the right,” Bailey says. They carried that influence inside the shop by adopting the same green and black into their color scheme, adding art-deco style wall lights, and revamping two hanging lights that were from the original An’s.
Return to the Fold
Inside you’ll find more nods to An’s. The gelato flavors are all named after fabrics, Hartsten modeled the tables after ironing boards, and some familiar clip art watches over the store. “We researched a lot of other dry cleaners for inspiration, and that graphic on the right interior wall is a popular motif in many of those businesses,” Warren says.
While the original An’s Dry Cleaning didn’t have an overhead sign (only a window decal), the guys wanted to preserve as much of the original logo as possible. “I think I spent three or four hours trying to find that specific font used for the A in An’s,” Warren says. Once they found the font—Commercial Script—they also used the same shades of red and blue in their new logo.
Windows of Opportunity
“Those seven transom windows above the entrance are original and were a source of inspiration for Keenan,” Bailey says. “It also inspired our seven-flavor menu.” The seven menu panels above the register match the size and shape of the transom windows, each showing one of the day’s rotating gelato flavors.
Even if you haven’t gotten your Real ID yet—which you should really do, like, yesterday—you can travel by proxy through food. To take a vacation to Turkey, head over to Normal Heights, where chef Seckin Sage Anlasbay is opening Bosforo, his modern meyhane-style Turkish restaurant in the former El Zarape location.
Photo Credit: Kimberly Motos Seckin Sage
Seckin first launched Bosforo a few years ago as a wood-fired pizza catering concept, showcasing flavors from his childhood home in southern Turkey near the Mediterranean, alongside influences from places like Spain and Italy. But for his first brick-and-mortar, he’s focusing far heavier on Turkish culture with dashes of Mediterranean, Mesopotamian, and Anatiolian.
“You’re going to feel like you’re having dinner in [an Istanbul] meyhane, [a traditional Turkish restaurant],” he promises, down to the kebabs and Turkish ice cream and décor.
Photo Credit: Kimberly Motos
He kept El Zarape’s open dining room to ensure everyone can see everyone else and peer into the kitchen with the fire of the pizza oven. “The layout fosters openness and connection, echoing the communal spirit of traditional meyhanes while reimagining it for a contemporary audience,” he explains. The space seats 90 guests over 2,500 square feet, with lots of warm lighting and a homey feel across four different areas: the dining room, bar, kitchen, and pizza bar.
Photo Credit: Kimberly Motos
Bosforo’s menu centers around a family-style feast of hot and cold mezes (Turkish for “snacks” or “appetizers”) like olive piyaz (olive salad dressed in herbs and a vinaigrette), girit (cheese and pistachio spread), spicy ezme (vegetable-based chopped salad with tomatoes, peppers, and onions), and Albanian liver (a tender side of lamb or veal liver seasoned with hot peppers).
All of the kebabs are made with hand-ground meat cooked in the same wood-fired oven that cranks out pizzas like the “Anatolian” (Kayseri pastrami, Turkish sausages, aged Kaskaval cheese). Desserts are simple, including gelato and sutlac (Turkish rice pudding).
Photo Credit: Kimberly Motos
Seckin says a small menu is the point. Even if you’ve never tried Turkish food before, you can try everything. “And after, like, two hours, you’re going to find out what’s Turkish food,” he laughs. “So, I want to show San Diego Turkish hospitality [and] Turkish culture.”
Photo Credit: Kimberly Motos
All the cocktails have a Turkish twist—think gin, lemon, and Aperol, but with rose water—and a variety of Turkish spirits like the country’s national drink, raki, an anise-forward spirit made with grapes and raisins. After dinner service, Seckin says he’s hatching plans for nightlife with DJs or live music until midnight or 1 a.m., plus weekend brunch.
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.
Juan Carlos Gomez opened El Agave Restaurant & Tequileria in Old Town almost 30 years ago. He’s dabbled in other eateries since then—a second El Agave in Del Mar and a Spanish restaurant in La Jolla—but never found the next big thing for him to throw himself behind.
Now he has.
“Nómade” unsurprisingly translates to nomad—a restless wanderer, picking up bits and pieces of community and culture wherever they roam. That idea inspired Gomez, who wanted to blend Spanish tapas with European-style wine bars, mid-century and Scandinavian design, and a splash of Japanese listening bar culture—add a dash of Italian, French, and Peruvian influence.
The all-day menu starts with breakfast dishes like avocado toast (it’s still San Diego, after all), tortilla española, and an Italian focaccia sandwich. Snacks and appetizers range from French croquettes to Spanish patatas bravas, while main courses range a bit more continental (like smashburgers and a fried chicken sandwich). The menu will always be in a state of flux, always nomading.
One thing will remain the same—there will always be plenty of wine—old world, new world, plus some natural orange wines and biodynamics. For cocktails, Nómade will lean flavor over strength, using things like infusions and other housemade ingredients to create a number of lower ABV options. Since the restaurant will be open at 10 a.m. daily, it’ll have coffee, matcha tea, and other AM options.
But after dark, Gomez wants to lean into the experiential nature of listening bars. Inspired by travels through Japan, he’s building a sound system for audiophiles. “It’s going to be more of a chill vibe—no nightclub, no loud music,” he promises. “It’s going to be ambience more than anything.”
Befitting the listening bar vibe, Nómade will be open ’til 11 p.m. on weekdays, and 1 a.m. on weekends. For now, the intimate seating (50 people) is inside, but he’s looking to expand to an outdoor area.
Nómade is slated to open by the end of March at 3027 Adams Avenue, just a few feet away from Hawthorn Coffee, An’s Dry Cleaning, and the intersection of Adams and 30th Street. Wanderers welcome.
Photo Credit: Kailee Winslow
San Diego Restaurant News & Food Events
A Night To Help End Hunger
In the past, local author and writer Madhushree Ghosh has used words to make change. Now, she’s using food through her supper club series about food equity, access, and social justice. KhabaarCo Conversations with Changemakers series brings together the community for conversations about the deeper issues in the food world and how they relate to San Diego. Her next one is on Tuesday, March 11 with Kate Garrett from Feeding San Diego, who’ll talk about local foodways and how the average person can do to reduce food waste and improve equity in neighborhoods.
Courtesy of Trattoria Cori Pastificio
Beth’s Bites
Congrats to Accursio Lota of Cori Pastificio Trattoria for earning yet another accolade to his already long list of awards. Only 18 restaurants in the world received the acclaimed Three Forks (Tre Forchette) distinction from Italian magazine Gambero Rosso this year, and only five of them are in the US. Of course, we expect nothing less from the Best Pasta in San Diego winner. Next up: a Michelin nod?
Liberty Station is a bastion of brand-new restaurants like Wildflour, as well as longtime favorites like the Corvette Diner. But on March 6, another familiar name will open in the already traffic-congested destination—Chick-fil-A. It won’t have a drive-thru, so if you find parking a tad or incredibly harder soon, that’d be why.
This week marks one year of Green Cheek Beer Co. in Oceanside, and while I still miss Bagby Beer Co. terribly, it’s fantastic to know that the sprawling indoor/outdoor venue at 601 South Coast Highway got new tenants and fresh life. It’s where I know I’ll always have a Vienna Lager waiting for me.
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.
Art and design have always been a huge part of Consortium’s appeal. Local designer Paul Basile is on the case once again, as he was with Craft & Commerce. And SDM got a private first-peek at his new space. We could blather on about our impressions, but make your own.
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.”
San Diego’s coffee industry has yet to hit its ceiling. There are at least 850 coffee shops across the county (possibly over 1,000 at this point) and more specialty cafes and roasters seem to join the roster every other week.
Some newcomers, like Chance’s Coffee, focus on specialties like Vietnamese coffee; other stalwarts, like Bird Rock Coffee Roasters, have helped put the local coffee scene on the map with internationally acclaimed beans and baristas for 20 years. You can get a classic pour-over or an ultra, whipped cream–topped strawberry lavender basil blueberry matcha latte sprinkled with unicorn glitter—whatever your coffee style, San Diego’s got it… somewhere.
Steady State Roasting falls more in the former category, focusing on traceable, sustainable sourcing and no-nonsense roasting (no unicorn glitter here, sorry!). Founder and lead roaster Elliot Reinecke first started Steady State in a garage behind his house, roasting small batches until expanding slightly to a shared and not-quite-permitted space before landing in a lucky spot on State Street in Carlsbad.
Now, eight years later, Steady State is scaling up once more, opening its second cafe in San Marcos next to their roastery. The new location offers the same food and drink menu as the original Carlsbad location, and Reinecke says he plans to add an onsite bakery to bake items like English muffins and country loaves to supplement Prager Brothers’ more specialized pastries.
He doesn’t plan on opening more cafes, though. Rather, Reinecke plans to expand roasting operations and strategic sourcing. Currently, he sources beans from Colombia, Panama, across Africa, and as of this year, Costa Rica. “We’ve had Costa Rican coffee before, but we went to origin a few months ago and bought six different lots from there, all from really good high-end local farmers,” he explains.
The rising cost of sourcing does present some challenges, as does changes within coffee culture itself. Coffee has moved from a mass-market beverage to a highly personalized artisanal experience, but the current feeling is moving back towards focusing on quality over flashiness, says Reinecke.
If Reinecke’s prediction is right, coffee is headed on a similar trajectory to craft beer. Ten years ago, no one knew what Citra hops were. Now, even casual beer fans are versed in hop varieties, and that attention to detail is spilling over to coffee as well. How many of San Diego’s 1,000 coffee shops will remain once the unicorn glitter’s luster fades? My bet is on anyone remaining steadfast to sourcing, sustainability, and simplicity.
Steady State San Marcos is now open at 1320 Grand Avenue, Suite #9, San Marcos. Initial operating hours are Tuesday through Saturday, 7 a.m. to 2 p.m.
Sake lovers would do well to keep September 27 open. The 10-year anniversary of the San Diego Sake Festival is coming to Julep Venue in Mission Hills with over 150 different sakes and shochus from across Japan, plus VIP tickets get special access to unlimited tastings from Michelin-starred Soichi Sushi. VIP opens at 2:30 p.m. and general admission is 3:30 p.m., but early bird tickets are limited to the first 40 people. I mean c’mon, sushi and sake? If you’re even remotely interested in learning more about sake (or already know you’re a fan), this is the event of the year.
The uber-luxe spa The Golden Door in Escondido has been rejuvenating guests for over six decades, even winning Best Bathhouse Remodel in our Best of San Diego 2023 for its multi-million dollar overhaul. Now, you can try making the property’s signature nourishing cuisine at home with Chef Greg Frey, Jr.’s debut cookbook The Golden Door Table. There are over 100 recipes ranging from potassium broth to miso black cod, plus desserts, breakfast items, and a ton more to inspire your own wellness journey. The book hits shelves on September 15, but preorders are available now.
Love her or hate her, Gwyneth Paltrow has undeniably created a wellness dynasty with Goop, her blog-turned-brand with locations across California. Soon, San Diego will get its own shot of Paltrow-power when the first Goop store opens in One Paseo later this year, followed by an on-campus location at UCSD’s Triton Center. Charge your crystals and send out good energy to the construction and permitting entities…
Listen Now: The Latest in San Diego’s Food and Drink Scene
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.
Carlsbad’s Newest Restaurant Is All About One Perfect Dish
The team behind Harumama and Blue Ocean will open Little Kiki Katsu & More on June 15, serving premium cutlets, Japanese sandos, and curated sake pairings
Every culture has its own comfort foods—cozy dishes that nurture the soul as much as the body. In the US, dipping a grilled cheese sandwich in a bowl of tomato soup can feel as satiating as pulling a warm sweater out of the dryer. In China, a steaming bowl of congee is basically a miracle remedy for anything you can imagine. I’m pretty sure Italian carbonara could achieve world peace. And in Japan, katsu remains one of the most universally satisfying inventions of the past century.
Katsu was originally invented as a riff on côtelette de veau, the classic French veal cutlet coated with breadcrumbs and pan-fried in butter. In 1899, a Western-style restaurant called Rengatei in Tokyo decided to put their own spin on the dish by pounding the cutlets until thin, then coating them with softer panko and deep-frying versus pan frying (like tempura) for a crispier, lighter, crunchier bite. Today, pork—called tonkatsu in Japanese—tends to be the most common base for katsu.
The dish has yet to achieve the same mainstream status as say, chicken nuggets, in the US. But Little Kiki Katsu & More hopes to change that, when the katsu-focused restaurant opens in Carlsbad on June 15.
Created by the team behind Harumama and Blue Ocean, Little Kiki will focus on premium katsu dishes paired with sake and around a dozen small bites like miso soup, karaage, edamame, and Japanese pickles. Executive chef James Pyo, who co-owns all three restaurants with his wife Jenny, created a menu that features proteins like Berkshire Kurobuta pork, Jidori chicken, salmon, scallops, and dry-aged Pacific cod for the katsu and grilled stone selections. (Note: the grilled stone options will be offered for dinner only.)
Photo Credit: Arlene Ibarra
The lunch menu includes Japanese-style sandos like a tonkatsu sandwich with pork, housemade bread, and tonkatsu sauce (available regular or spicy). Dessert options are simple to start—yuzu cheesecake, matcha crème brûlée, and mango/yuzu mochi ice cream. The Pyos curated a selection of premium sakes as well, specifically for pairing purposes, as well as offering some beer and cocktails.
Little Kiki, which is named for Jenny’s cat, seats 25-30 guests inside with room for only a few more on the small outdoor patio as well. Designer and assistant Yoojin Jang says the vibe is meant to be warm and welcoming but modern, using colors like olive green, cream, and pops of orange against Japanese-style wood slats.
Initially, Little Kiki will only be open for dinner service, but aims to introduce lunch hours for the grand opening on July 1. Due to the limited seating, Jang encourages guests to make reservations, and while the restaurant will offer takeout, it will not be available on food delivery apps like Uber Eats or DoorDash to motivate guests to come experience it for themselves.
“Come in curious and leave satisfied,” says Jang. And keep your eyes open for subtle cat motifs—she promises they are hidden all over the place. Whimsy, it seems, is also on the menu.
Little KiKi Katsu & More soft opens on June 15, 2026 at 2958 Madison Street, Suite 101 in Carlsbad. Hours are Monday, Wednesday, Thursday, and Sunday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 9:30 p.m. for dinner; Friday and Saturday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 10 p.m. for dinner; closed Tuesday.
Courtesy of San Diego Restaurant Week
San Diego Restaurant News & Food Events
Beth’s Bites
The Cygnet Theater in Liberty Station roared back to life last summer and hasn’t slowed down since. Their current show, The SpongeBob Musical, runs through July 12, and anyone who wants to enjoy a meal from a Michelin-recognized restaurant before the curtain drops need only pop next door to Solare Ristorante. The local Italian favorite just nabbed multiple accolades in this year’s Best Restaurants issue (Reader’s Pick for Top Five Restaurants, Critic’s Pick for Best Gluten-Free Menu, and runner-up for Best Wine List in San Diego) and is offering a prix-fixe menu for the show for $59 per person. With choices like “Bikini Bottom Bruschetta” and “Squidward’s Shell City Risotto,” parents and kids can both enjoy a cheeky evening out.
It’s the most wonderful time to eat—or at least, it’s coming soon. San Diego Restaurant Week returns September 13 through 20 to celebrate everything delicious the area has to offer for eight gloriously gluttonous days. Over 120 restaurants in every corner of the county will have pre-set menus to showcase their crème de la crème dishes, so at three meals a day, that’s at least 24 meals you can check off your list. But if you decide to go for triple-digits, I certainly won’t judge you.
Following Vanguard Culture’s 10-year anniversary dinner series, artist Ben Guerrette will once more take over The Chapel at Liberty Station for Ritual:SOLSTICE, an immersive dining experience to celebrate the summer solstice. On June 20, he’ll light up the chapel with his signature illumination experience, with Riva providing the smooth sounds of jazz, Beth Guerrette and company showcasing their choreography and dance, and Snake Oil Cocktail Company on hand for specialty cocktails. What better way to commemorate the sun’s slow retreat than with an explosion of creative energy to carry you through the next seasons?
Listen Now: The Latest in San Diego’s Food and Drink Scene
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.
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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