Carnitas Snack Shack just posted an opening for a new GM on Craigslist, saying that it plans to open a few more locations. Carnitas nearly closed a deal on their second location—taking over the Arby’s on Mira Mesa Blvd.—but it fell through at the last minute…. JC Colon’s free agency didn’t last long. A few days after parting ways with Leroy’s Kitchen & Lounge in Coronado, the chef has been swooped up by Brian Malarkey to head Searsucker Del Mar… When Stone Company Store announced it was opening in Downtown and not serving food, you knew some savvy entrepreneur would line up to feed the beery masses. That The Flight Path also serves wine is an even better idea. Now open, the clean, modern, industrial spot will have 75 bottles and 25 by the glass, plus basic bites like roasted garlic with tomato-basil bruschetta, a burrata selection and a few sliders… The newly opened Cucina Enoteca Del Mar was named one of OpenTable’s “100 Hottest Restaurants in America”… East Village is finally about ready to explode. Along with Bottega Americano and The Quartyard on their way, hot local restaurant *** ***** is also looking for its third location in the area. Will unveil the asterisk once a deal is done.
Some people collect vintage cars. Others, Pokémon cards. For a while in the ’90s, I had a pretty enviable Lisa Frank sticker collection, and I’m sure there’s a stack of dusty POGs somewhere in my parents’ basement.
But Gilbert Frank and Salvatore Ercolano collect restaurants. Specifically, iconic restaurants across San Diego, like The Butcher Shop, West End Bar & Kitchen, The Godfather Restaurant, and Studio Diner. And come January 2, 2026, they’ll add another luminary to their Iconic Eateries Group portfolio as the new owners of Milton’s Delicatessen in Del Mar.
Anyone who’s either from San Diego, has ever been to the Del Mar Fairgrounds, or sat in traffic on I-5 near Via de la Valle has, at the very least, caught a glimpse of the cream-colored Milton’s restaurant just east of the freeway. And, if you’re like Frank, you very well may have been eating there since elementary school.
Photo Courtesy of Milton’s Delicatessen
Barry Robbins and David Levy opened Milton’s as a traditional Jewish delicatessen and bakery in 1995, serving classics like matzo ball soup, piled-high pastrami sandwiches, hot corned beef, bagels with lox, and what Frank calls the best challah bread in town. (Fun fact: Milton’s is also behind the legendary Milton’s brand of bread, crackers, and chips—what food critic Troy Johnson credits as the snacks that got him through the pandemic.)
Levy retired a few years back, and Robbins, who’s 70, started thinking about what was next. Something must have been in the air, because he didn’t call Frank. Frank called him. “I just kind of had a hunch,” he says.
He and Ercolano’s business model centers around acquiring well-known and beloved restaurants whose owners are ready to retire, but perhaps don’t have a succession plan in place to keep it going—precisely the situation at Milton’s. Robbins is staying on as a silent minority owner, but for all intents and purposes, will be out of the day-to-day of the business once the handoff is complete. And after 30 years, handing off the keys to the kingdom he and Levy built is a bittersweet moment.
Photo Courtesy of Milton’s Delicatessen
“When I hear someone else address, ‘Is the owner around?’ and then someone else comes out, that’s gonna sting a little bit,” he admits. “[But] the other side of me is excited, because of the two guys, Gil and Sal. I feel like they’re the right guys.”
Frank says he and Ercolano have no intention of doing anything but rejuvenating the menu. “Our goal for the menu to stay the same, only improve,” he promises. “We want to take something that’s already working, but you can always strive to do better.” Plus, he can’t let down the legends.
“I have the utmost amount of respect for Barry and David. I truly look up to them as an inspiration,” he says. “We have exciting things planned for the legacy that is Milton’s.”
Milton’s Delicatessen is located at 2660 Via De La Valle, Del Mar.
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.
I moved to San Diego in 2009, about two years after the Grand Del Mar opened its doors. Back then, I was just starting my writing career while learning about this new city, exploring its beaches, discovering that tacos are a lifestyle more than just a meal, and finding that casual was the name of the game when it came to fashion.
Even back then, though, the Grand was on everyone’s lips. Tucked away in the Los Peñasquitos Canyon Preserve, it showed up during a time when modern-minimalism was taking center stage in hotel design. Instead of leaning into ever-shifting trends, though, the property’s aesthetic leaned more “old money”—quiet, classy, understated. It was warm when the industry was going cool.
Courtesy of Fairmont Grand Del Mar
The first time I stayed at the property, I remember feeling like an imposter of the best kind. The bathroom featured a soaking tub with a voyeuristic window above it opening up into the bedroom—I’d never seen anything like it. My patio overlooked lush green gardens and foliage (a rarity in many parts of San Diego). I spent the mornings wrapped in the room’s plush robe, drinking coffee in the sun and wondering if the other guests also felt lucky to be there.
Courtesy of Fairmont Grand Del Mar
When I eventually landed a full-time writing gig, travel became my beat. One year, I was invited to Addison, the resort’s now three-Michelin-starred restaurant, during the holiday season to enjoy a meal by chef William Bradley. At the time, it was already considered one of the best restaurants in the county, though its stars were a few years away. Through 10 courses, I savored every bite and spoke with the chef about his process, feeling more at home than I did just a couple of years earlier.
It’s been 16 years since moving to San Diego, and writing about four- and five-star hotels has become as natural to me as telling visitors where to go for the most flavorful birria (Ed Fernandez Restaurant Birrieria, Tuétano Taqueria). One thing has remained the same, though: The Fairmont Grand Del Mar (rebranded in 2015) is still the “it” hotel.
Courtesy of Fairmont Grand Del Mar
Under its new brand, the property leans in even more to its Mediterranean aesthetics which previously featured Addison Mizner–inspired takes on Spanish and Italian palazzos. Its updated look boasts pops of deep burgundy and gold accents paired with detailed rococo and neo-baroque furnishings. You could almost imagine you’re somewhere along the French Riviera.
Recently, I needed a quick weekend staycation, so I returned to the Grand, but this time, I brought over a decade of real-life experience in the luxury travel world and a masthead title showcasing a new milestone in my career.
Courtesy of Fairmont Grand Del Mar
Last May, the hotel also underwent its own turning point: A multimillion revamp which included renovations to its pool areas and clubhouse. The spa got a redesign with improvements to its treatment rooms and relaxation areas.
The latter was the main reason for my stay—a wellness escape to unwind and reset before a few big events hit my calendar.
Courtesy of Fairmont Grand Del Mar
The 60-minute Contrast Therapy treatment utilizes alternating hot and cold water applications after a deep-tissue massage to help improve circulation and reduce inflammation. Wanting to try something new, I booked the experience. Inside the room, a massage table sat in a large, bathroom-like space with drains on the flooring and a vichy shower hanging above the table.
Instead of reclining on a heated massage table under blankets, guests lie flat on a plastic surface dressed with towels. Once the full-body massage is complete, your therapist places a single towel around your glutes before spraying warm water down across the length of your body. Quick bursts of cold water follow, and the therapist interchanges between heat and cool until the treatment is complete.
I left the treatment room wet and a little chilly, a reminder that I am very temperature-averse—for that reason, I’m not sure I’d try it again. But if your weekly workout routine includes a few cold plunges along the way, you should check it out, especially if you’re looking to reduce any muscle soreness.
Courtesy of Fairmont Grand Del Mar
Of course, spa treatments are just part of the wellness experience at the resort. Across its 400 acres, the Fairmont Grand Del Mar also features a Tom Fazio–designed championship golf course; four pools, including an adults-only area; an equestrian center; and five dining concepts, Addison among them. Whether playing 18 holes or enjoying farm-to-table dishes is your type of mind-body reset, there are plenty of ways to let yourself relax here.
As dinner time neared, I headed to Amaya. Executive chef Bryn McArthur arrived at the restaurant with 23 years of experience in 2017. He worked his way up the ranks to nab his current position in 2021. His menu features California cuisine highlighting local produce from the region’s farms, including J.R. Organics, Sage Hill Ranch Gardens, and Weiser Family Farms.
Courtesy of Fairmont Grand Del Mar
The must-get dish? The steak tartare starter—it’s served with creamy avocado, beef tallow dressing, and salsa macha; garnished with chive blossom and fresh chives; and dished up alongside country bread.
“Our inspiration for this dish was our sous chef, Rudy Diaz, and his salsa macha. The salsa macha is a kitchen favorite during family meals,” McArthur says. “When developing a classic French dish like steak tartare, we began experimenting with salsa macha as both a texture and flavor pop. The avocado balanced the dish and created a color contrast that we loved.”
Courtesy of Fairmont Grand Del Mar
The team masters this dish, possibly taking the top spot for the best I’ve had during my travels. Over a decade of checking out hotel restaurants, one thing you learn is that not all properties will put as much care into their dining concepts as they do their rooms and amenities. But here, the food is just as much of a consideration as any other part of the resort.
As the trip ended that weekend, I reflected on my time at the hotel and found that being at the Fairmont Grand Del Mar felt like home, a reminder of how far I’ve come since those early days as a fledgling journalist. We’ve evolved together—both new to the area back then and hoping that the city would embrace us as we found our path.
Nicolle Monico is an award-winning writer and the director of creative projects, digital editor for San Diego Magazine with more than 16 years of experience in media including Outside Run, JustLuxe and The San Francisco Chronicle.
Schroeder is clear that the restaurant will not only carry on under new owners—longtime Market regulars and fans, Monica and Bernd Brust—but grow in ways he’d always wanted it to. And his tight-knit team—led by chef de cuisine John Thompson, who’s been with Schroeder from day one—will stay on to helm the next evolution.
“These guys deserve their own shot,” he says.
Courtesy of Market Restaurant + Bar
Schroeder chokes up a bit talking about the decision. Market has been the centerpiece of his life for nearly two decades. He and his team made it through the pandemic together. His wife Brandi ran the business; Thompson has been his rock for over 20 years, first at Arterra and then opening Market together in 2006.
“[People] say people you work with or that work for you shouldn’t be family,” he says. “I look at them as family.”
He also admits his family at home—Brandi and his kids Jake, Eric, and Ava—has borne the brunt of what it took to make Market a constant, never-flagging hit: “They’re probably the ones that paid the biggest price for my obsession.”
Today, the term “farm-to-table” is overused to the point of being meaningless. It’s a shame, because it used to truly describe the rare thing Schroeder and a handful of San Diego chefs were doing in the early 2000s—knowing farmers by name, cooking in season based on what came out of their dirt. It’s why they named it Market, a philosophy that won’t change as he moves on.
Courtesy of Courtesy of Market Restaurant + Bar
Schroeder completely connected to the farm-to-table ethos about 25 years ago, sitting at the bar at the (now closed) Lark Creek Inn in Larkspur, California. He’d been working in Bay Area restaurants like two Michelin-starred Aqua by Michael Mina and Domaine Chandon in Yountville. When chef Bradley Ogden came out to the bar and offered him a job, Schroeder said yes. (Maybe it was the drinks, or maybe it was because he was sitting between Academy Award–winner Robert Redford and rockstar Huey Lewis. Either way, he stayed for five years.)
At Lark Creek, Ogden and his team worked closely with local farms to create a menu that changed every night. That made sense to Schroeder right away. “I just couldn’t imagine doing a menu that was always the same and being excited about it,” he says.
And in the 19 years since he opened Market, he and his team have remained committed to that ethos (and the real meaning behind its name). Even in a new-new-new cult of restaurant media, the accolades never really waned—from the Beard nominations to the Michelin nod to this year’s pick for “Best Restaurant in Del Mar” from SDM food critic Troy Johnson. It’s no stretch to say Schroeder helped build San Diego’s now-acclaimed restaurant culture.
Courtesy of Market Restaurant + Bar
Market was his first restaurant as chef and owner, and he says it never crossed his mind that he might one day walk away. It’s been his first thought every morning and last thought every night for years upon years. Trusting its legacy to someone else, rather than simply closing the doors, was an option he hadn’t really considered. It had to be right.
For him, the Brusts are right. They promised Schroeder to keep it a family business focused on sourcing from local farms, and keep the core kitchen team not just intact, but invested in. On September 1, he handed the keys over.
“What Carl built with Market is extraordinary,” says Monica. “Bernd and I are so proud to carry on that legacy as a family-owned restaurant, and work with the same talented culinary team that helped him build it over all these years.”
For his part, Schroeder doesn’t have anything professional lined up (yet). He’ll take his sweet, slow time. “My parents are getting older, so I’d like to take a while to take care of them,” he says. “[I’ll] make it to my daughter’s track meet. I’ve never been to one. I feel good about where I’m at. I feel like anything I do from here, foodwise, is just a cherry on top.”
But that won’t be anytime soon. “For now I’m gonna float around the pool.”
Market Restaurant + Bar is open for dinner Tuesdays through Saturdays at 3702 Via De La Valle, Del Mar
Courtesy of Fonda Del Barrio
San Diego Restaurant News & Food Events
City Tacos Owner Opens New Concept In Barrio Logan
Fonda del Barrio isn’t your typical Mexican restaurant offering tortas, tacos, and the other (beloved) basics. Created by Gerry Torres of City Tacos and Tour de Tapas, the brand-new Barrio Logan eatery is melding pre-Hispanic techniques and ingredients with European influences to create dishes like Cholula-style pollo en mole de ugayaba (a 27-ingredient guava mole), Sayulita-style octopus, Mexico City–style flan de elote, and much more. The menu spans across Mexican regions and cuisines—basically, it’s a map of Mexico in every bite. Fonda del Barrio is now open at 2234 Logan Avenue (the former Barrio Dogg space) for dinner every Tuesday through Sunday.
Courtesy of Manokan
Beth’s Bites
Filipino chicken wings? You’ve got my attention. Manokan is the brainchild of Andrea Aguilar and Hershy Abas, two friends who decided that blending Filipino flavors with American chicken wing culture was a good idea. (It is!) Now, Manokan is serving wings with flavors like sweet chili, sinigang, and Filipino BBQ at the Chula Vista farmers market on Sundays, with an eye for growth. I’ll have a half-dozen of each, to start.
Good talent tends to find the right places to shine—in this case, it’s chef Anthony Wells heading to Lana. Lana, the coastal eatery that opened in Solana Beach in June, has plenty of star power behind it already (wine wizard Mark Wheadon and hospitality guru Travis LeGrand, to name a few), but Wells brings a James Beard Award nomination with him as well as experience at Sea & Sky, Juniper & Ivy, and more. If that’s not a sign that Solana Beach’s restaurant scene is coming up, I don’t know what is.
619 Spirits is looking to leave its diminutive space to build much bigger digs around the corner at 2875 El Cajon Blvd in North Park. They’ve already started construction on the 8,000-square-foot space, but are raising money to take them to the finish line. Owner and founder Nick Apostolopoulos says they’re shooting to open early 2026, but in the meantime, you can still visit its existing tasting room at the corner of 30th Street and Lincoln Avenue for trivia, watch parties, and more.
After closing Ambrogio by Acquerello, its Michelin-recognized restaurant in La Jolla last year, the Ambrogio15 Restaurant Group shifted its focus to its flagship location in Pacific Beach. Come October, it’ll be rebranded as Ambrogio15 – Modern Trattoria & Gourmet Pizza, and will add a rotating menu of different pasta dishes and some new entrees. (Don’t worry: the Reader’s Choice for Best Pizza in San Diego isn’t going anywhere, thank goodness.)
Sad donut news. Copper Top Coffee & Donuts in Pacific Beach is closing this weekend. The shop started in the old Wienerschnitzel A-frame in Hillcrest in 2018 before owner Josh McCorkle relocated it to Mission Blvd. in Pacific Beach in 2023. It was beloved for its made-to-order, warm donuts that could be customized based on current pleasure and insulin needs. Go visit them this weekend, as they fire up the fryer one last time and say goodbye in riotous, donut ways.
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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.
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.”
The Del Mar Wine and Food Festival returns for its third year from September 10–14—a weeklong celebration of food, drink, and wellness culminating in the Grand Tasting on Saturday and Sunday. Once again, the VIP tent is back with big names, Michelin-worthy bites, and exclusive pours from some of the state’s best wineries and beverage makers.
For the full experience, attendees can nab a VIP pass for exclusive perks and early access to all the fun. VIP tickets are $445 per day and include all the following goodies:
On both days, food critic and Food Network judge Troy Johnson will be hosting a private tasting for VIP ticket holders to kick things off. Come early to see what he’s cooking up.
First Glass
The Tap Truck will be serving a selection of beers and cocktails on tap, while Goldeneye will be pouring sparkling wine to mark the start of the festival.
DJ Sets
Back again, longtime San Diego radio personality Chris Cantore will be spinning vinyl records in the VIP tent on both days.
Courtesy of Del Mar Wine + Food Festival
VIP Reception
VIP ticket holders get access into the festival 30 minutes before the Early Entry ticket holders and 90 minutes before the GA ticket holders, plus will receive exclusive access to the First Bites & Sips reception area from 11:30 a.m. to 1:00 p.m.
Expect curated bites like fresh rolled pasta from former World Pasta Champion Chef Accursio Lota of Cori Pasitifico on Saturday and a surprise from San Diego’s most popular masked chef pop-up Cow by Bear on Sunday. Both days will also feature fare from Outdoor Channel’s Fishmonger star Tommy Gomes as he teams up with Sushi on a Roll chef Jeff Roberto to serve up freshly sliced sashimi.
Joining them both days will be Warung RieRie, a backyard restaurant concept with a yearlong waitlist dishing up Indonesian flavors and San Diego catering company Shellfish Affair serving up oysters on the half shell.
Courtesy of Del Mar Wine + Food Festival
VIP Bites
After enjoying the First Bites and Sips area, VIP guests are granted all access to rest of the Grand Tasting, including a VIP tent offering exclusive food options from chef Drew Deckman from 31THIRTYONE by Deckman’s, chef Phillip Esteban from Wildlour, celebrity chef Lauren Lawless, Amalfi Llama, Books & Records, California English, Garibaldi, Haven Farm + Table, Little Frenchie, Stake Chophouse & Bar, and the Avenue Fish & Oyster Company on both days.
Saturday will also feature Chef Brad Wise and Trust Restaurant Group’s new concept A’L’ouest, Cowboy Star, Ember & Rye, Estancia La Jolla, Juniper and Ivy, Kimme Omakase, Kingfisher, and the Marine Room.
Sunday will feature chef Jason Knibb and Nine-Ten, chef Aron Schwartz from APS Hospitality Group, chef Tim Kolanko from Urban Kitchen Group, chef Karen Krasne from Extraordinary Desserts, Amaya at the Fairmont Grand Del Mar, Mister A’s, Ponto Lago, and the Lodge at Torrey Pines.
Courtesy of Del Mar Wine + Food Festival
VIP Sips
VIP guests will be treated to sips by Michael Voltaggio’s Marcado 28 Tequila, chef Javier Plascencia’s Animalón Artisanal Mezcal, luxury wines from legendary winemaker David Ramey from Ramey Wine Cellars, Aperture, Austin Hope, Boich Family Cellar, Bricoleur Vineyards, Browne Family Wines, Calera, Cuvaison, J. Lohr, Kobrand Wine, Kosta Browne, German Wine Collection, Magna Carta Cellars, Marine Layer Wines, The Setting Wines, Panier, Perchance Estates, Rombauer Vineyards & Winery, Santa Barbara Winery, Vinos Finos de California, pours from Despacio Mezcal, and Whiskey in the Wild.
Social Syndicate is hard at work with its sprawling waterfront project set to open next year, the new Bower Hotel just debuted (complete with views and booze at Dive, its rooftop bar), and after a $550-million makeover, the Hotel del Coronado feels refreshed, revived, and ready for summer.
Earlier this year, the hotel tapped executive chef Brian Archibald to head all culinary operations across the property, including Serea, Sun Deck, and the forthcoming Nobu and Veranda. He’s been in the game for over 25 years, working with big names like Daniel Boulud and Alex Lee and at properties like Playa Largo Resort & Spa in Florida, and JW Marriott Desert Ridge, The Boulders Resort & Spa, and The Phoenician Resort in Arizona, to name a few. Heading restaurants in hotels is a completely different beast than running one, or even several restaurants by themselves.
Rendering Courtesy of Hotel Del Coronado
“I’ve dedicated my entire adult life to working with food in restaurants and resorts,” Archibald says. “I am really excited and humbled to bring a focus on quality and simplicity to Hotel del Coronado.”
Veranda’s menu feels contemporary Californian, emphasizing continental and coastal classics like grilled California artichokes, oysters pulled from the icy Pacific, the requisite steaks, salads, and seafood. Archibald says he wants it to feel casual but upscale, and plans to introduce themed events like fried chicken night on Wednesdays, prime rib specials on Thursdays, and seafood boils on Fridays to create a sense of community, even with hotel guests. Named for the original wraparound porch, Veranda seats 159 guests at a time, with only 18 of them inside. Besides the food, the entire point is the view, and it’s well worth $550 million.
The wine list features California-grown labels, as well as global classics, but Archibald says Veranda’s goal is to highlight as much local produce and products as possible. That, and be a part of an icon that’s helped build the island-that’s-not-really-an-island into the quintessential destination it is today. “What’s exciting about the revitalization in Coronado is the energy that you can see and feel on the island,” he says. “I’m ecstatic to welcome local San Diegans to Veranda and share that experience with them.”
Reservations at Veranda are now available on OpenTable.
Photo Credit: Erica Joan
San Diego Restaurant News & Food Events
Celebrate 4/20 on 4/21 at Mango Madness with Lia’s Lumpia
The Plant Lady—resident cannabis expert and SDM’s content strategist—Jackie Bryant is co-hosting the Mango Madness cannabis pairing dinner at Lia’s Lumpia. Bryant and her co-host Spencer Hunter (Lia’s Lumpia) will guide 21+ guests on a multi-course pairing of bites and puffs starting at 7 p.m. on Monday, April 21, with every morsel centered around a “mango” theme. (Think mango chicken adobo, but with an accompanying tincture and followed by THC-infused mango cheesecake.) It goes without saying, but you should probably come hungry (and plan to rideshare home).
Courtesy of Claudette Zepeda
Beth’s Bites
Hotels only become AAA five diamond-rated when they manage to excel in absolutely every detail, from the linens to the dining options to the thread count. When it comes to the food, Park Hyatt Aviara is one of those magnificent fairylands that has managed to attract Michelin-grade talent, and their new executive pastry chef is no exception. Chef Charlotte Almayrac has worked in Michelin-starred kitchens in Paris, including Pavillon Ledoyen (three stars), Grand Véfour (two stars) and Le Dame de Pic (one star), and most recently worked as the assistant sous chef at the storied Hotel Bel Air, Dorchester Collection in LA. Needless to say, it sounds like she’s got hands of gold and I can’t wait to try literally every single pastry she produces.
I managed to snag a reservation for a party of six at Leu Leu last weekend, and wow, was it worth it. Chef Claudette Zepeda’s latest landing pad oozes with witchiness, woo-woo, and plenty of wine. Her tightly curated menu includes delicious nibbles like toum with pistachio dukkha and herbs with Prager Bros bread and pickled vegetables, a mouthwateringly tender pibil lamb shank with wild mushroom pickles and Calypso beans, and incredibly cute ice cream sundaes for dessert. With so many goodies to choose from, I was glad I came with a group. We ordered one of (almost) everything and left floating on another plane of existence. Lose yourself in Leucadia, pronto.
Pizza lovers and foodies of all stripes know the name Chris Bianco. He’s the first pizzaiolo to win Best Chef at the James Beard Awards back in 2003, followed by Outstanding Restaurateur in 2022. His pizza empire spans Pizzeria Bianco in LA and Phoenix, Arizona, as well as Bar Bianco, Pane Bianco, and Tratto. (Yeah, he’s kind of a big deal.) And he’s coming to Rancho Valencia. On Thursday, April 24 in partnership with the Baja Wine & Food Festival, Don Camillo Magoni of Bodegas Magoni wines (sometimes called the godfather of Mexican winemaking) will join Bianco for one night only for an evening of wine, pizza, art, music, and most definitely some wow-worthy vibes.
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.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.
