One of SD Mag‘s picks for top eats of 2012, Carnitas Snack Shack just got even awesomer. The little pork window in time, run by chef Hanis Cavin (ex-Kensington Grill) has been approved for their beer and wine license. They’re gonna build an L-shaped bar out back called The Pig Pen. Cavin says he wants to use that area for both libations and as a space where his chef pals can set up for special tastings/feasts (like Chad White, who’s holding his Plancha Baja Med pop-up dinners at the Shack every Tuesday this month). The Shack will kick off the adult section this Wednesday, with beers by Green Flash. Stop by for one of those killer steak sammies and a West Coast IPA.
Stop me if you’ve heard this one before: person gets laid off during the pandemic. Bored at home, they turn to baking. A passing interest turns into a passion, and before you know it, they’re launching a full-fledged bakery.
Yes, that’s the story of how Mi Pan Bakery started, and yes, 10,000 other aspirational bakeries began the exact same way. But the difference is that Mi Pan’s baker and owner Alejandro Gomez didn’t stop at making a few loaves of sourdough for his friends and family.
He’s spent the last five years building a beloved local business whose bread and pastries are now sought out at three different farmers markets, was nominated for both Best Bread and Best Farmers Market Food Vendor in San Diego Magazine’s Best of San Diego Reader’s Choice Awards for 2025, and only decided to finally move from baking in his garage to their first brick-and-mortar location in order to keep up with sheer demand.
“I talked to my wife, and I said ‘Listen, if we’re not going to move out of the garage, I don’t think I can keep doing this, because I’m baking pretty much 10 to 12 hours a day,’” Gomez laughs. “I think it’s time.”
After a year of looking for the right location—where Gomez and his wife and business partner Alejandra Ruelas could open Mi Pan with enough space for an expanded commercial kitchen, an area for hosting workshops, and an onsite retail store—they found it. Mi Pan Bakery’s first brick-and-mortar location will open in the first half of 2026 at 6435 Mission Gorge Road in Grantville.
Once open, Mi Pan will still remain at all of the farmers markets: Tuesdays in Pacific Beach, Saturdays in Little Italy, and Sundays in Chula Vista. They hope to add one more to their rotation once they have the ability to increase production. Gomez says he also plans to launch a wholesale side of the bakery, something he says multiple businesses have approached him about, but he hasn’t been able to take on with his small operation. And then, maybe one day, maybe even a second location in North County.
Gomez also didn’t work as a baker previously, unlike other pandemic-launched operations like Companion Bread Company and Relic Bakery. But in the past five years, he’s taught himself the craft and traveled across the world to places like France, Spain, and Mexico City to both take and teach various baking classes, something he also plans to offer at the new space.
Mi Pan’s menu will remain small, offering its signature sourdough and pastries—especially medialunas, an Argentinian pastry that’s a cross between a flaky croissant and soft brioche with a light glaze on top. “If you haven’t tried it, you should,” he promises. “They’re amazing.” They’ll also add sandwiches using its own bread, as well as coffee. (Most of this will be intended to-go, but it’ll have a few tables onsite if people wish to enjoy their goodies right away.) But above all, Gomez says what they’re building is meant to last, modeled after the family-owned neighborhood cafes of his native Mexico and across Europe.
“It’s not about being the kind of trendy bakery that’s hyped for six, seven months, or a year, and then after that, they disappear,” he says. “We want an atmosphere that feels like home, and then when you come back… you’re greeted by name. I think that’s what we want—a warm, reliable, everyday bakery where the community feels welcome and you always find exceptional bread and pastries.”
Mi Pan Bakery will open at 6435 Mission Gorge Road in Grantville in mid-2026.
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.
Will Remsbottom is the type of guy who, when he sees a void in the market, just opens his own business. So far, it’s worked out well for him—he launched Scrimshaw Coffee in 2017, Field Trip Coffee Roasters in 2020, and Majorette in 2023. Next up, Somewhere Pizza is coming this December, right next door to Scrimshaw in El Cerrito.
Somewhere Pizza aims to be a true-blue neighborhood pizza joint, with a few other bread and bread-adjacent things on the menu. “Slices and Italian sandwiches for lunch, small seasonal plates, and a menu that is borderline classic ‘red sauce’ spots, but without the kitsch,” Remsbottom says. Sienna Walters of Companion Bread is consulting on how to launch an in-house bakery element, working alongside Scrimshaw chef Jeannette Silva (Pujol in Mexico City, Verlaine in Los Angeles, Communal Coffee in San Diego, and her pop-up La Selva).
Somewhere Pizza founder Will Remsbottom and his family outside Scrimshaw Coffee. Courtesy Somewhere Pizza
Remsbottom wants Somewhere to meet a need the neighborhood didn’t even realize they had. “Think checkered floors, comfy booths, and an aesthetic that is either brand new nor has been there for decades,” he says.
It won’t be pretentious or clubby, he promises. “I think the SD ‘scene,’ where every new spot is trying to be Disneyland, is forgetting about the neighborhood restaurant at a rapid clip,” he says. “So that’s what we’re going to aim to be.”
Somewhere Pizza, located at 5540 El Cajon Boulevard, should start serving Brooklyn-style pizzas, natural wines, housemade sodas, and more sometime in December. A crowdfunding campaign is live; you can follow their progress on Instagram at @somewherepizza_sd.
Courtesy of German-American Societies of San Diego
San Diego Restaurant News & Food Events
It’s Oktoberfest Season, Y’all
My favorite season is upon us—the time of marzens, dirndls, pretzels, and oom-pah bands. It’s Oktoberfest time across San Diego, and there are more than ever to choose from. I recommend checking out whatever local party is closest to you, but let’s not ignore the German granddaddies of San Diego Oktoberfests: I’m always partial to the German-American Societies of San Diego’s two-weekend bash in El Cajon (September 27–29 and October 4–6), but the county’s largest party comes back to La Mesa on October 4–6 and the beachy Bavarian bacchanal returns to Ocean Beach on October 11–12. Really, you can’t go wrong with any of them, so find your favorite Oktoberfest destination and remember to prost responsibly.
Courtesy of San Diego Cooks
Beth’s Bites
New restaurant alert: A Mexican eatery is headed to 4566 30th Street in North Park. Smoky Habanero Mexican Cuisine is poised to take over the former Living Tea space along the same delicious block as Chris’ Ono Grinds, The Friendly, and Fall Brewing.
Coronado Brewing is getting into the fall spirit with its new cider release, a small-batch cranberry cinnamon apple cider with a refreshing 5.8 percent ABV. If this heat wave ever breaks, I’ll be ready to pair this with a slice of apple pie and my cable-knit sweater.
San Diego Cooks, from San Diego writer Ligaya Malones and photographer Deanna Sandoval, releases this month. The hardcover cookbook features 70 recipes from local chefs and restaurants, including 24 Suns, TJ Oyster Bar, Ambrogio by Acquerello, Valle, and many more. Head to Ponto Lago at Park Hyatt Aviara on Tuesday, September 24, for a cooking demonstration and book signing with executive chef Pierre Albaladejo.
Have breaking-news, exciting scoops, or great stories about San Diego’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.
Grassroots collectives, pop-ups, cottage kitchens, and other types of indie endeavors don’t usually get the mainstream recognition of splashy concepts tailor-made for Instagram or with enormous PR budgets. But their permeating influence and unbridled creativity arguably define local gastronomic economies more than any glossy magazine spread featuring the hot chef of the month ever truly could.
A bunch of San Diego’s most innovative Latina bakers and other makers have banded together to form a culinary collective called La Tiendita, throwing pop-up events at places like Home Ec and Friends of Friends (two business which also operate in shared spaces—I’m sensing a pattern here). Organizer Veronica Enriquez says she first got the idea in 2022, when Carynn Pinckney, owner of Home Ec, invited her to provide baked goods to a fundraiser for abortion access.
“The vibe of all these people getting together and doing something that was important to all of us—it was like a high,” Enriquez says. She’s worked in restaurants and kitchens for years, currently as the pastry lead at Born & Raised. But she didn’t have an outlet for her own creations, and she knew plenty of other Latinas in the same situation. So, riding that high of the first event, she asked Pinckney to provide space for her and eight other Latinas to showcase their stuff. La Tiendita was born in 2023.
The goal of La Tiendita is to cultivate community and connect like-minded Latinas who tend to be outnumbered in male-dominated kitchens. Even the name reflects the tight-knit nature of the group. “It literally translates to the little shop … but it also means your family-owned neighborhood corner store,” she explains. “Everyone goes to that corner store to pick up their milk for the day. It’s very family-oriented, community-oriented.”
And the family is definitely growing. “Every single time, it gets bigger and bigger,” Enriquez laughs. Makers like Vanessa Corrales (SPLIT Bakehouse Vegan Bakery), Arely Chavez (Michimichi), Helena Quesada (Hell Yeah Helena), and Yajaira Cody (Badu Eats) make up the current roster of 14 creators who now have five events under their belts. The next one isn’t slated until October, but Enriquez they’ll do them as often as they can squeeze them in between their full-time jobs. But for now, her goal is twofold: keep growing and keep inspiring.
“I just want to keep giving Latinas a space and the opportunity to showcase what they can do,” she says. “It can usually be a male-dominated industry, [so] I just want to keep putting it out there and show women, You have the support. You can join in if you want. You can do this, too.”
Ponyboy Photo credit: Jeremy Sazon
San Diego Restaurant News & Food Events
Vino Carta To Host J. Brix Wines on Thursday, August 29
Can’t wait for local winemakers Jody and Emily Towe to open their forthcoming wine tasting room? You don’t have to—just head to Vino Carta (2161 India Street) this Thursday from 5 to 8 p.m. for a Winemaker Tasting with J. Brix. Twenty dollars gets you four wines and sparkling (okay, at least bubbling) conversation. The next day is Vino Carta’s weekly Friday pizza night, with OMG-F Pizza as this week’s featured pizzeria. (It’s gluten-free. Get it?)
Ponyboy at The Pearl Hotel Launches Dive-In Movie Nights
Every Wednesday, hop in The Pearl’s pool for themed drink and bite specials from onsite restaurant Ponyboy to go with the throwback movie of the night. (Think Blue Hawaiians during The Endless Summer.) Upcoming movies include The Graduate, Breakfast at Tiffany’s, Godzilla, and The Creature from the Black Lagoon—which, hilariously, will feature a “killer seafood” special of linguini and clams. Check out all the hotel happenings right here.
Two San Diegans are finalists in the 2024 Next Wave Awards, hosted by drinks industry media company VinePair. Erick Castro (Gilly’s House of Cocktails) is up for Drinks Professional of the Year, while Derek Gallanosa (GOAL Brewing) is in the running for Brewer of the Year. Best of luck to them both!
I love Korean food more than any other type of cuisine—in fact, I’m eating some tonight—so I’m very much looking forward to Solsot’s arrival at 8657 Villa La Jolla Drive, Suite 103. It’s hot pot, not Korean barbecue, a nice addition to the already stellar lineup of Korean restaurants we’re spoiled with here in SD.
Two new restaurants are coming to Westfield UTC. Coconut-centric dessert shop Melo Melo will join the mall munchie roster in October, while we’ll have to wait until November for Van Leeuwen Ice Cream. (I’m quite content making do with SomiSomi until then.)
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.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Matt Furman Photography
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Matt Furman Photography
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
That’s exactly why Beau du Bois looked to CDMX’s culinary capital—the Roma Norte neighborhood—for the name and inspiration behind Roma Norte, Puesto’s brand-new 21+ bar concept at The Headquarters at Seaport Village, which officially opens Friday, July 26.
Roma Norte’s sprawling interior spans 2,000 square feet, anchored with a moody dark brown marble bar and seating for 60. The vibe feels mysterious, yet charming, utilizing elements like rich velvet furniture, bronze accents, and antique mirrors for an ambiance inspired by Mexico City’s iconic architecture and melded with a modern San Diego feel.
It’s luxe. It’s intriguing. It’s super sexy, no doubt about it, and best experienced sans sunlight. “The meat and potatoes of its personality is after dark,” du Bois promises. From the moment you step inside, he wants you to feel immersed in the experience, starting with an oshibori hot towel service to start fresh, literally and figuratively.
The superstar bar director is already the vice president of bar & spirits at Puesto and Marisi and has created award-winning cocktail programs at places like The Restaurant at Meadowood, the three Michelin-starred restaurant at the Meadowood Napa Valley resort. But he says he’s never created anything like Roma Norte before.
Working alongside director of bar logistics, Derek Cram, the final cocktail menu reads like the pages of a well-stamped passport. Nearly 70 unique drinks are divided between what they refer to as “Technique Driven” and “House,” plus four additional mocktails. Du Bois is already known for his Taco Truck cocktail, a riff on a Negroni using mezcal with Campari infused with cinnamon and pineapple. “For the opening of Roma Norte, we did an NA version of that which is really, surprisingly, very, very good,” he promises.
Developing world-class cocktails with, and especially without alcohol, can be “an extreme challenge,” he says, but one that only helps hone the team’s skills and caters to the growing demand for equally balanced alcohol-free creations. “The tagline for Roma Norte is ‘every day is a school day,’ because we’re just constantly learning.”
Technique-driven dominates the menu, with selections like a Nitro Punch with mango, nitro-muddled hoja santa, lime and lemon juice, Champagne cordial, Park Pineau des Charentes, Macchu Pisco, and singani; or du Bois’ arguably most unexpected addition—his take on a rum and coke that’s perfectly clear. Made with milk-washed Bacardi 8 and Banks 7 rum, house-made cola, clarified lime cordial, and an ice spear, it’s definitely one that’ll use your eyes to fool your tongue.
Even the House cocktails are anything but basic. From a banana daiquiri clarified using a centrifuge “the size of a Xerox printer” to the Rosetta with unaged apple brandy, milk cordial, and a whole bunch of other amazing sounding things, it’s clear that scientists and spirit lovers alike have something to look forward to.
That emphasis on innovation in flavor, technique, execution, service, and even technology and equipment is something du Bois says will set his small team apart from anywhere else in San Diego. He admits he’s asking a lot of them, constantly pushing them to evolve, hone their understanding of chemistry, and experiment with unexpected tools (like said centrifuges). But after training at Roma Norte, “they’ll be in the top five percent of bartenders in the country, easily,” he claims. “These things have to be learned. They have to be demonstrated and shown, and it’s just not happening at this level, [with] this many cocktails, at any bar in San Diego.”
Although Roma Norte is a Puesto-adjacent project, don’t expect any overlap from the menu. Alongside du Bois’ concoctions are chef Erik Aronow’s creations, a collection of small plates specifically designed to go along with the star of the show—the drinks. Expect a few heartier plates like a carne crudo, a prime diced hanger steak with birria-spiced aioli, shimeji mushroom, and radish sprout, or the torta de Milanesa that features veal on a potato roll and topped with spicy cabbage, avocado, cilantro green chile aioli, and pickled onions. There’s plenty of seafood, too, like tostadas with scallops or yellowfin tuna specifically designed to be shared.
For the late-night crowd, Aronow has a few lighthearted bites like Flamin’ Hot Corn Nuts served with housemade crunchy hominy and a cheesy spice blend. Du Bois says that appealing to dinner and late-night crowds, as well as industry folks who get off work late at night is something he believes San Diego’s bar scene lacks, especially compared to Los Angeles, New York, and yes, Mexico City. “It’s just not a cocktail bar if you’re not open later in the evening,” he says. “That’s the DNA of a cocktail bar.” Is Roma Norte the answer? du Bois says yes.
“From the moment you’re seated at Roma Norte, we’re taking you off the streets of San Diego and into the vibrant culture of Roma Norte,” he says. “We want Roma Norte to be a consistent option for people in San Diego to trust that it will be open until two in the morning.”
Roma Norte opens Friday, July 26 at 789 W Harbor Drive, Unit 155 in The Headquarters. Hours are Tuesday through Saturday, 5 p.m. to 2 a.m. Reservations are available on Roma Norte’s website, OpenTable, and Sevenrooms. Adults 21 years old and up only.
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.
Seekers of certain cuisines will find all they desire in San Diego. We have killer Mexican. We’ve got plenty of excellent Middle Eastern spots in El Cajon and all sorts of regional Asian dishes across Convoy and Little Saigon, and plus a bonanza of Italian eateries, a trove of Japanese treasures, and a growing number of Filipino options.
But look for other cultural cuisines—Laotian, Basque, or Hawaiian, for instance—and the city offers few choices. Luckily, lovers of the latter will add one more option to the roster this summer: The Haole Shack opens at 707 Grand Avenue in Pacific Beach in early August.
The Haole Shack is located directly adjacent to PB Shore Club at the corner of Grand Avenue and Ocean Boulevard. Grind & Prosper Hospitality (Louisiana Purchase, Coco Maya) operates both businesses. The Haole Shack’s director of operations, Ben Carroccio, says the restaurant’s menu of Hawaiian-inspired eats will be available all day through late night onsite and at PB Shore Club once its own kitchen closes.
“We’re hoping to introduce a great, quick-service option for burgers, teriyaki bowls, and shaved ice, whether you’re off to the beach, waiting in line at PB Shore Club, or looking for late-night grub,” Carroccio explains. He says the group aims to create a retro, ’80s-esque Hawaiian beach shack inspired by the founder’s recent trips to the island state.
The menu will focus on smashburgers (single and double), teriyaki bowls, and shaved ice. Diners will also find black bean burgers and “Double Shaka” dirty fries with tri-tip, chicken, kook sauce, green onions, and sesame seeds over french fries. Teriyaki bowls include chicken, tofu, or tri-tip with steamed vegetables, kimchi-seasoned fried rice, togarashi, teriyaki, and kook sauce. Food will be available to go from the counter, but the space also offers patio parklet seating for 16 people. However, I recommend bringing a blanket and enjoying your bites only a few feet away on the sand.
Courtesy of Park Hyatt Aviara
San Diego Restaurant News & Food Events
Ember & Rye Reopens With Two Interactive Events
Like a phoenix rising from the ashes, Ember & Rye is back. It’s celebrating a grand re-opening inside the Park Hyatt Aviara with two events this week. The first, “BBQ with Blais,” takes place Sunday, July 14, from 12:30 to 2:30 p.m. Chef Richard Blais will demonstrate how to hone some serious grill skills. Then, on Thursday, July 18, he’ll guide guests through a four-course meal with cocktails from 6:30 to 9 p.m. Tickets for both events and reservations for regular dining are available on Ember & Rye’s website.
Courtesy of Bica
Beth’s Bites
North Park’s Vegan Market returns this Saturday, July 13, from noon to 4 p.m. at 3812 29th Street. You’ll find more than just vegan goodies—the event is also a vinyl record fair, brought to you by Chakasonica Fronterizx Vinyl Collective. Come hungry and ready to dig through thousands of LPs and 45s for the perfect score.
Happy birthday, Bica! The Adams Avenue eatery turns one on Sunday, July 14, and it’s throwing an all-day party to celebrate. From 9 a.m. to 1 p.m., expect vendors, giveaways, and live music, followed by DJs, tapas, and tattoos in the evening.
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.
San Diego is home to world-class aestheticians, plastic surgeons, and dermatologists who can help turn back the hands of time and revitalize tired, damaged skin. Enhancing your look is a spectrum. Treatments range from noninvasive procedures like lasers or injectables to the big guns, like a deep-plane facelift—many with better results and less downtime than ever thanks to advanced techniques and technology. Whether you’re a Botox beginner or an aesthetic medical care veteran, San Diego aestheticians and aesthetic medicine providers can help you look and feel like the best version of yourself.
Changes Plastic Surgery & Spa
Changes Plastic Surgery & Spa is San Diego’s premier destination for aesthetic surgery, led by world-renowned plastic surgeon Dr. Michael Rossi. Celebrated for his artistry, precision, and natural-looking results, Dr. Rossi is known for creating customized Mommy Makeovers that help women restore confidence and reclaim their bodies after pregnancy. His expertise also extends to comprehensive post-weight loss body contouring, addressing excess skin and skin laxity with sophisticated surgical techniques tailored to each patient’s unique anatomy and goals. From breast and body rejuvenation to deep plane facelifts and eyelid surgery, every treatment plan reflects Dr. Rossi’s commitment to surgical excellence, personalized care, and transformative results that look as beautiful as they feel.
Cosmetic Laser Dermatology
At Cosmetic Laser Dermatology, the board-certified, internationally acclaimed team has the power to erase 10+ years of aging in a single treatment. The center’s 60+ laser, light, and energy devices do it all—refining texture and tone, calming acne, minimizing pores, and erasing that ill-advised spring break tattoo of yesteryear. Their dermatologists take it further by stacking multiple devices in one session for synergistic results—the philosophy behind their signature Take5 and Take10 treatments, the latter capable of removing a decade-plus of aging in just one visit. Add a full suite of injectables, body sculpting, and vein treatments for every skin type and tone, and it’s no wonder the practice’s medical director was named the #1 cosmetic dermatologist in America by Newsweek two years running.
Cultivé Medical Aesthetic
If it’s subtle, lasting results you’re after, Cultivé Medical Aesthetics has you covered. Cultivé purposely combines aesthetics and wellness. The Bankers Hill practice offers a full menu of services designed to improve skin health and support the three pillars of aesthetic aging: skin tone and texture, volume loss, and laxity. Cultivé offers a wide range of aesthetic treatments, including collagen boosting powerhouse Morpheus8, biostimulators like Sculptra and Radiesse, PRP therapy, laser hair removal, VI peels, and regenerative skincare treatments. They also provide wellness-focused services such as hormone replacement therapy, IV therapy, and medical weight management programs.
Starlite Aesthetics and Wellness
Starlite Aesthetics and Wellness focuses on enhancing natural beauty through science-backed treatments tailored to each client’s goals. Michelle Langston, MSN, APRN, FNP-BC, founded Starlite on the principle that aesthetic medicine should be precise, personal, and rooted in wellness. The boutique aesthetic practice in La Jolla combines modern medical aesthetics with holistic wellness principles for refined results personalized to each patient. Langston has spent more than a decade honing her skills in advanced injectables, regenerative therapies, and anti-aging care. Starlite offers regenerative therapies rooted in science, promoting skin rejuvenation using a multiple modality approach. Service offerings include RF microneedling, wrinkle relaxers, facial balancing and more.
The “It” List
In the rapidly advancing field of aesthetic medicine, it can be hard to tell what’s worth the hype. Here are some of the latest, most advanced, and most popular options out there.
Morpheus8: This combination of microneedling and radiofrequency (RF) energy activates your skin’s own collagen and elastin without the downtime associated with some laser treatments. It can be used to reduce wrinkles, tighten skin, improve skin tone, contour the jawline, and minimize acne scars.
Exosome Therapy: This cutting-edge treatment uses protein-packed nanoparticles to trigger repair and rejuvenation at the cellular level. Often used post-microneedling or lasers, exosomes penetrate deep into the skin to stimulate collagen production.
Post-GLP-1 Skin Removal: Rapid fat loss prompted by GLP-1 medications, including semaglutide, tirzepatide, and retatrutide, can leave users with sagging skin. Skilled surgeons can remove excess skin and reshape the figure.
Treatment Stacking: Sometimes it’s the more the merrier when it comes to aesthetic procedures. Combining multiple non-surgical treatments in a single session allows users to address several issues efficiently, with less downtime.
