Logically, the restaurant scene should’ve been dead-silent this year. Food costs went berserk. Labor costs swelled. We all knew how to cook because we were marooned in our own homes for a few years. And yet San Diego’s food scene unveiled a few dozen more pretty fantastic restaurants in 2023. This is what I love about restaurants and the people behind them. It is not a get-rich-quick scheme. Sure, money is to be Danny Meier’d for the few and the lucky and the ulcered.
But financial analysts who are not sadistic would advise you to put your money into the stock market, into real estate, into off-brand Beanie Babies before putting it into the restaurant industry. That means all you’re left with are people who do it because they have to, or because the dream of creating a hospitable place that makes humans happy is just too compelling to ignore.
Here are the new arrivals that won me over in 2023 and became part of my own personal hit list of the best new restaurants in San Diego.
Photo Credit: James Tran
Kinme
Omakase-only sushi spots took over the whole dang scene (omakase means you eat what chef deigns their best and most creative stuff that day, with no menu to choose from). Azuki in Bankers Hill has long been one of the city’s favorite sushi spots. It was never hype-trained. It just quietly, consistently snuck up on us all, probably because of owner Shihomi Borillo and chef Nao Ichimura’s obsession with the good-food movement.
Kinme is their tiny (900 square feet), 10-seat, omakase-only concept a block up the hill. It’s a mix of Edomae-style sushi and kaiseke, a seasonal, multi-course Japanese meal. The menu changes all the time, but it has included things like grilled corn with koji miso and tomatillo salt, A5 wagyu in ginger shoyu, and chawanmushi, plus Japanese whiskys, rare sake, and top-notch tea to finish.
Courtesy of Fish Guts
Fish Guts
A hell of a fish-taco-and-sammy shop. San Diego born and raised, Pablo Becker helped open some of the bigger Mexican restaurants in the country with his cousin, famed Mexican chef Richard Sandoval. He needed a break, so he moved to Chicago for five years and became a line cook. He was offered management roles, refused. Head down, cooking. Five years.
Fish Guts is his return home, a small-but-mighty corner spot in Barrio Logan. It serves sandwiches during the day, tacos at night, using almost all sustainable fish from local boats. Get the blackened whitefish with the jalapeño-cabbage slaw, the mushroom taco, or the fantastic Negra Modelo beer–battered lunch sammy with Mexican tartar sauce.
Photo Credit: Cole Novak
MAKE Projects
MAKE Projects is one of the city’s most inspiring food nonprofits, helping low-income refugees and immigrant women learn farming, cooking, and catering skills and earn a living as they acclimate to their new life in the US.
During the weekends, the women cook and sell specialties from their native countries—East African mandazi (they’re like beignets), halloumi with farm veggies, pancakes with Cambodian orange syrup, Afghan chicken tacos with Haitian pikliz—made with ingredients from their urban farm. Now they have a permanent home in North Park.
Lia’s Lumpia
I could hang on this back porch all day, joy-shoveling lumpia with a couple beers. Chef Spencer Hunter’s grandma owned one of the first Filipino restaurants in San Diego decades ago and was famed for her hand-rolled lumpia (being lazy, but real close to accurate, let’s call it the egg roll of the Philippines).
Spencer went to college for sustainable hospitality and cooked in huts in South America, then came home to work through some top-notch kitchens (Searsucker, Waters Fine Foods + Catering). He and his mom, Benelia Santos-Hunter, started doing lumpia pop-ups at festivals, including Coachella. They went on Great Food Truck Race, nearly and probably should’ve won (a contestable second place), and found a permanent spot in Barrio Logan in an old house filled with pop-culture and Filipino cultural knicknacks.
It’s a total work in progress, design-wise. This is two family members ad-hoc’ing a dream, and I like that. Spencer will do seasonal riffs (ramen lumpia, Thanksgiving lumpia), but get “Lola’s Lumpia,” stuffed with a mix of beef and pork marinated in oyster sauce and various things. And don’t miss their ube-coffee ice cream with white chocolate shavings.
Courtesy of Old Town San Diego
El Sueño
Pietro Busalacchi is a damn likable hospitality guy—a real host—and he can make a hell of a cocktail. That alone set a good base, one that El Sueño delivers on. The Point Loma High grad (a cousin of iconic San Diego Italian food family the Busalacchis) worked at TomTom in LA before coming home to open two concepts in Old Town. El Sueño is a partnership with Gustavo Rios—a Mexican concept based on food from Baja, the Huasteca region in the Gulf (where Rios’ mother is from), and Busalacchi’s travels through Mexico. It’s designed like a sweeping jungle in a two-story, indoor-outdoor space. Sit at the edge of the bar overlooking the patio and order the enchiladas suizas and a Bad Bunny (jalapeño-infused arette blanco, Mandre espadin, and carrot juice).
Courtesy of Urban Kitchen Group
The Kitchen at MCASD
Considering how important it is for a museum to have good taste in art, art tasted terrible for decades. Restaurateur Tracy Borkum is fixing that. She got a degree in art history from UC Berkeley before she became one of San Diego’s top restaurateurs (starting with Cucina Urbana), so it makes sense that she’s becoming the city’s art-foodist. She and partner/chef Tim Kolanko are putting real-deal restaurants in culture temples. It’s a smart joining of forces, doubling the “attraction” of a cultural space and rehabbing the sector’s reputation for limp-sandwich cafés.
They opened Artifact at the Mingei Museum a couple years ago (Michelin gave it a Bib Gourmand nod), and this year they launched The Kitchen at MCASD as part of the La Jolla museum’s $100 million renovation, serving breakfast and lunch. Get the avocado bowl (with Aleppo pistachio dukkah, garlic creme fraîche, and carrot molasses) or the lamb burger with tzatziki and chili-mango chutney.
Courtesy of Hitokuchi
Hitokuchi
Chef John Hong first made his name by braving the nightclub-food scene at Bang Bang in downtown, a concept that dared to ask, “What if you could dance and drink and not have terrible food?” Then he became one of the first in San Diego to do omakase-only with Hidden Fish on Convoy. And now this, next door.
Hitokuchi returns Hong to his Japanese cooking roots. There’s a killer raw bar section (uni and caviar with soy-marinated salmon roe) and great toasts (toro tartare with wasabi crème fraîche) and entrées (creamy lobster basil, braised pork belly with mala sauce). It brought more national attention to the city when Esquire named it one of this year’s “Best New Restaurants in America.” Hong’s a talent.
Lilian’s Kitchen
The Inn at Rancho Santa Fe is one of the county’s classic resorts, tucked into those horsey, eucalyptus-shrouded backroads in North County. The whole property got new owners and a $50 million renovation recently, and Clique Hospitality (Lionfish, Serea) was tapped to do the restaurant (Lilian’s Kitchen) and bar (Bing’s).
Lilian’s is a stunner. Heavy woods and olive-green walls and hunter-green leather stools are patterned into a texturalist’s dream. In the kitchen is Moira Hill, a local talent who worked her way up through some of the county’s best (George’s, Juniper & Ivy, Trust, Campfire). The restaurant serves meals for all three rounds of the day, dinner being the main show: grilled octopus, peking duck tostadas, chimichurri lamb chops, oysters, grilled lobster frites in béarnaise, veal Milanese and ribeyes… you name it.
Ayaka Ito has been one of the main creative forces behind East Village for a while now. Originally from Nagoya, Japan, she’s a certified sake master and her original concept, BeShock Ramen, is one of the more underrated noodle bars in the city. This year she opened three distinct new concepts nearby: Asa Bakery (coffee, tea, Japanese sandos), Bar Kamon (a speakeasy), and Sushi Gaga, a 10-seat, omakase-only sushi room with nigiri, apps, and noodles that rotate according to the chef’s whim (but sometimes include oyster and lobster confit and ramen with sea bream chashu).
Courtesy of Books & Records
Books & Records
Since Anderson Clark and Brian Douglass opened Common Stock in Hillcrest in 2018, they’ve become some of the city’s better operators. Common Stock is retro comfort (Peruvian rotisserie chicken, pimento grilled cheese with roasted tomato soup, steak frites). Books & Records is their new dinner-and-drinks-and-jazz-and-culture concept that’s breathing life into an iconic space, the former Bankers Hill Bar + Restaurant (it was gutting when that closed during the pandemic).
The menu from culinary director Sam Deckman (son of Baja star Drew Deckman) is largely Baja-Asian: tuna crudo with kimchi-pineapple aioli and candied jalapeño; charred broccoli with labneh and yuzu ponzu; seabass al pastor; Coke-braised duck carnitas with shiso pancakes. Live jazz every Friday and Saturday night fills the city’s aching supper-club hole.
Courtesy of the Hotel del Coronado
Smokehouse & Bar at the Historic Laundry
And now the greatest beach lawn smells like brisket. San Diego’s grand dame property is entering the final phase of its $550 million restoration and enhancement. It is exceedingly hard to mess with a classic. Pitchforks are at the ready. The gentry are emotionally vulnerable and allergic to change. One of the better things the Hotel Del did was retrofit the old laundry warehouse into a smokehouse with drop-dead gorgeous brick walls, ancient wooden beams, art and ironwork, and a bar with thirsty-sheriff vibes. Go in and get the smokehouse plate with options for brisket, pulled pork, ribs, jalapeño-cheddar sausage, smoked chicken leg, tater tots, the works. Load up a potato. Smoke the mac ‘n cheese. Go nuts.
Courtesy of Quixote
Quixote
Personally, the only design that gets me emotional is minimalism or maximalism. Inbetweenism makes me think of taxes and the greatest failure, which is trying to mildly please everyone. You wind up standing in a yawn of a room, the building equivalent of dentist music and being dead inside. The Lafayette Hotel is a maximalist art project on a grand scale, a chaos zoo of patterns and textures and oddities. I love it as much as others will get vertigo from it.
The signature restaurant is Quixote, a pagan’s dining cathedral with gothic arches and stained glass and drippy light fixtures, lit for secrets. The chef is José Cepeda, a young talent originally from Puebla, Mexico, who did time at LA’s Mexican standout Mirame. Quixote’s menu is roughly based on his mother’s recipes from Oaxaca: guacamole with chicharrones and chapulines (marinated and seasoned grasshoppers); Oaxacan fondue with chorizo and truffle; memelitas (duck carnitas with cotija adobado and mole). One whole dining room looks like a prayer room or a tomb. No ambition was denied.
Courtesy of Patisserie Melanie
Pâtisserie Mélanie
This is a cute pink box of a French bakery and coffee house that adapts to a small-menu restaurant after dark. It’s the sort of neighborhood spot with espresso machines in the front and fermenting dough and cassoulets in the back. It’s the work of Melanie Dunn, a longtime English teacher at Crawford High who spent a few years studying dough art at Le Cordon Bleu. In the morning, it’s all espresso creations and viennoiseries (yeast-leavened treats like kouignettes, croissants, and chaussons), weekend desserts (bouchons, financiers, macarons, tartes), and brunch bites (croques and quiches). At night, it offers a very focused French dinner service (coq au vin, beef Bourguignon, cassoulet).
Courtesy of Ramen Nagi USA
Ramen Nagi
San Diego’s weather screams smoothies, but climate won’t deny us our cravings. Fact is, nothing deep-tissue massages your bones like soup. And this year, the city was riddled with ramen shops and phở shops and birria-in-consomme shops. Soup everywhere. The biggest arrival was Nagi, started two decades ago in Tokyo by chef Satoshi Ikuta as a pop-up that turned into an international phenomenon with dozens of locations across Asia. Now their benevolent encroachment has begun stateside, and UTC landed just the fifth US location.
It’s Hakata-style ramen, a southern Japan specialty anchored by the almighty pork cloud of tonkotsu. The Original King is the tonkotsu, the Red King is miso-minced pork, the Black King has black garlic and squid ink, and the Green King is basil and parm and olive oil in tonkotsu. Customization is Nagi’s USP: noodle thickness and al dente-ness and strength of broth are all adjustable to your whim.
Courtesy of Sushi Ichifuji
Ichifuji
With all due respect to hallowed Rose Donuts, Linda Vista was largely college food until the last couple of years. But in 2023, it got two great new Asian options: White Rice from Phil Esteban (SDM’s 2020 Chef of the Year) and Ichifuji. Ichifuji is the new project from Masato Fujita (who comes from two-Michelin-starred San Diego sushi restaurants Soichi and Tadokoro) and Hiroshi Ichikawa (Taka Sushi). The options are eight-course omakase or nigiri—both of which include sakizuke (seasonal apps), soups (like a dark red miso), three-day miso-marinated black cod, and dessert. San Diego’s sushi world is near the top in the US now, plain and simple.
Courtesy of Elvira
Elvira
Point Loma Heights’ Cesarina—which began a couple years ago as a farmers market booth run by a married couple of Italian expats—serves one of the best plates of pappardelle in San Diego. The pasta is handmade, all day long (got my vote this year for Best Pasta in the city), with the rest of the menu centered around chef Cesarina Mezzoni’s recipes. The demand far outstripped the size of their original restaurant, so now plans are afoot to sprinkle sister concepts across San Diego. Elvira is first, finally activating the iconic (and similarly petite) restaurant spot near Robb Field that was once home to Thee Bungalow and Bo-Beau. This is their ode to Roman street food: pizza, pasta, mains like cod and ground lamb cutlets.
Courtesy of Haidilao Hot Pot
Haidilao
Historians have often credited cooking as the beginning of civilization and culture, the idea being that ancient humans huddled around a fire cooking food, and, while we waited, we formed rituals and language and customs and secrets. Chinese hot pot is the closest restaurant experience to that old huddling.
This year, San Diego got a branch of Sichuan’s super mega international star, Hidalao (over 1,500 locations now worldwide), and it doesn’t disappoint. It’s massive (fits 300 people), and you choose your own adventure with noodles (vermicelli, fried tofu skin, udon, instant noodle, and so on), soup bases (tomato, Sichuan spicy hot, mushroom, pork tripe), and proteins that are both widely familiar (chicken, pork sausage, Spam) and not so much (beef heart, duck intestine). You’ll occasionally see workers decked in white hand-pulling noodles in the dining room, tableside, as if they’re effortlessly and magically manipulating the strands of time itself.
Courtesy of Red Chickz
Red Chickz
The fried chicken sandwich wars are still lingering, but a few clear victors have been named, and LA’s Red Chikz is one of them. TikTok fueled its rise, but it’s delivered on social hype with one of the crispiest, moistest Nashville-style options on the market. The first San Diego location landed at the Shoppes at Carlsbad this year. Even never-chain people are won over. The chicken is breaded and made to order, and Red Chikz uses halal chicken in tenders and wings (in terms of quality, halal is near apex). Each sandwich comes in seven different levels of pain (from “country” to “glow” to “inferno”), and the wedge fries may be even better than the sandwich.
Courtesy of Rosemarie’s
Rosemarie’s Burgers & Brews
Rosemarie’s had a real successful run as a trailer, slinging “sliders” (an understatement, since each slider is massively packed with food) to the crowd at Harlan Brewing in Bay Park. This year, they got a permanent location in Mission Beach, and it’s a hell of a hangout. Owner Nick Balsamo went alley-diving in OB to find funk for the décor, and it looks like some very cool grandmother’s living room. Fitting, since it’s named after his Sicilian grandma. The sliders are mostly Wagyu on brioche buns, with hot chicken options and fried Korean BBQ eggplant options. And they serve beer. You have a new office.
Courtesy of Amalfi Cucina
Amalfi Cucina Carmel Valley
The spread of Amalfi is a very good and expected thing for North County. Four Italian friends (a few who helped grow the Buona Forchetta empire) started their own concept at Lake San Marcos (a wild little world of human-made waterside life) and were so successful that they’re up to four locations in our oft-ignored northern burbs of San Diego. It’s all based on chef Marcello Avitabile’s Amalfi Coast–inspired cooking. He’s a six-time World Pizza Champion, so any pie coming out blistered from that oven is fantastic. But it’s the smaller gems, like his simple pan-fried Roman artichokes over arugula, that win over the day. The bar in Carmel Valley has amaros and negronis and old-fashioneds.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
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.
Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.
Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism.
“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere.
Courtesy of Madison on Park | Photo Credit: Andy McRory
Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.
The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”
Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics.
The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally.
Courtesy of Madison on Park | Photo Credit: Haley Hill
This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.
“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see.
Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.
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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.
When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster.
Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender.
Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.
After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since.
There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.
You can also catch her at various pop-ups around San Diego. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront.
But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”
Courtesy of San Diego Spirits Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out.
I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.
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.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.
Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.
Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based.
And of course, the signature dish of El Salvador—pupusas.
In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.
Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.
Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano.
Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises.
Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.
It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.
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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.
It was the summer of 1999. MTV, The Matrix, and first-generation PlayStation glowed on tube TV sets all over America. What a time to be alive. Smartphones weren’t yet stealing people from the moment. Cultural was a shared reality. During the last few minutes of the monoculture, Tony Hawk executed the first-ever 900 at X Games V in San Francisco. That’s two and a half aerial rotations with a side of the dizzies.
The time had run out on the Vert Best Trick competition long before the 11th attempt when he pulled off the fateful feat. Nobody cared. Not the judges, not the competition, and certainly not the crowd. “Let that bird fly,” they said. Once the trick was landed, they partied like it was 1999 … because it was.
That was the tipping point when the skateboarding world exploded, going from counterculture to a national phenomenon. Shortly after that, “Tony Hawk’s Pro Skater” video game came out, introducing millions of kids to what skate culture looked like. Oh, the game had a killer punk soundtrack, too.
We can all thank Hawk for the globalization of skateboarding. But we can also recognize his local influence and how San Diego County continues to be a hub for skateboarders young and old, for competitors and street skaters. To see it all, go to Park De La Cruz in City Heights—or, heck, any other skatepark in the county—which, at 19,000 square feet, is about twice the size of the average skatepark and has signature features like an M-shaped transition ramp. The amount of talent that continues to evolve in this county is a testament to deep-rooted skate culture and world-class athletes supporting the next generation.
Photo Credit: Casiel Sanchez
The Skatepark
I’m a little early for a skate lesson with pro skater Mike Owen when I get to Linda Vista Skatepark. In the 2010s, Owen ranked as one of the world’s top bowl riders. He’s the founder of San Diego Skateboarding and has “helped thousands of kids, teens, and adults learn to skate safely, confidently, and with style,” the company’s site says. And now it’s my turn. We start the lesson on the nearby tennis courts, getting my basic foot mechanics down. Safety before style.
In terms of street plaza features, the massive Linda Vista Skatepark is loaded with rails, stairs, manuals, and ledges. There are more bowls than you can get from Cava: a flow bowl, backyard-style pool, and vert bowl. The main feature is a full pipe for advanced line riders. It’s a hell of a park, even if somebody just wants to watch the action from the 100-foot-long pedestrian skybridge overhead.
Right now, San Diego has over 50 public skateparks scattered throughout the county. “There are now more [skateparks], more resources for them, and more terrain,” Owen tells me. “Now, they’re offering different competitive style skateparks that help for competitions. The best parks have a variety of different terrain where you have things for beginners and bigger transitions. Not every town has that.”
San Diego, luckily, does. But despite the bounty, Owen believes there should still be more—public skateparks are safe spaces for all to learn and develop on-board skills. Without them, a huge portion of San Diego’s culture withers. Encinitas could be the next city to add a skatepark to the county’s roster: In early July, the Encinitas City Council appointed 12 local skaters and community members for the newly established Skate Feature Committee. In partnership with two councilmembers, the committee’s purpose is to design a working skatepark or feature for the city.
But like any big project, Owen says, it’s a long process to add another skatepark to the community.
“I wish it were easier,” he says. “When there are different contractors for different things, [there’s only] a certain amount of time to build. It gets tricky.”
Then there’s the matter of funding the actual construction and development of the skatepark. That usually comes from grants, fundraisers, and donations. For reference, Linda Vista Skatepark was built on a $4.46 million grant from the California Department of Housing and Community Development in 2014. With an additional $40,000 donated by the Tony Hawk Foundation, the park opened in 2018 and is the largest in San Diego’s Parks and Recreation system. The best way to get a skatepark in your neighborhood, Owen says, is to start a petition and reach out to your city.
Photo Credit: Blair Alley
The Street Skaters
Jordan Thrower’s first street skate sesh at San Diego City College in 2003 ended with a police chase. The campus was swarming with skaters riding rails, jumping stairs, and grinding tricks on benches, curbs, and ledges. When the cops got on their loudspeaker telling them not to run, everyone obviously ran. Back then, cops would give tickets and confiscate boards. The vibe has loosened since. “Now, the police don’t really care,” Thrower says. “They just make you leave. It’s not anything crazy.”
Street skating is when riders use real-world urban obstacles, rather than pristinely designed bowls or ramps—such as in college campuses, downtown areas, corporate buildings, and malls. Abandoned mini-golf courses and construction sites do the trick, too.
Thrower says the street skating hub here isn’t as huge as it once was. Thanks to modern technology and social media, skaters aren’t tied to any certain place to create skate videos. You know, those videos that could have been taken this year but have the low-fi vibe of 2004, where skaters carve down stairwells into parking lots, over mailboxes, or across park benches. The silver lining: Even though there are fewer street skaters than there once was, those who stayed in San Diego are still tight.
“Everyone skates with each other and knows each other here,” Thrower says. “In LA, it’s not really like that. It’s small there, but not everybody knows each other, and they don’t really skate with each other too much. They just have a lot of little crews.”
Back in 2015, Thrower started his own street team and brand that sells boards and shirts called Tantrum. The Tantrum team is split between San Diego and San Francisco. It doesn’t take much to be a part of a skate team. You just have to be a good hang.
“The way I pick people [for the team] is if I can get along with them,” he says. “It doesn’t even really matter if they’re that good. If you’re likable and funny, you can pretty much be on the team.”
Photo Credit: Marc Wierenega
The Future
Running it up to North County, a Vista-based nonprofit organization called Exposure Skate has been shaping up the youth since 2012. Its mission is to give more opportunities to otherwise underrepresented women, girls, and non-binary individuals by offering classes and camps. This, to build up confidence and community. We could all use a little bit of that, eh?
Thanks to Exposure Skate, 13-year-old Joey Yarbrough has found herself competing in the LA Olympic trials. (Her first time on a skateboard came at just 18 months old at an Exposure Skate Rising event.)
While competing for Team USA in Rome in June of this year, she finished 13th at the first Olympic qualifier for LA28. Currently ranked 21st in the world and 5th among American women, the young prodigy is blooming. And she’s in good company and mentorship from her biggest influence, Bryce Wettstein.
“She taught me at the first Exposure Skate Rising when I was little,” Yarbrough recalls. “I compete and skate with her all the time now, and it’s super fun. [At Exposure,] it feels so good to have someone there to help me whenever I need it. They’re like my family, always encouraging me and always there for me.”
Yarbrough will be just 15 years old when the Olympics go down in LA. She’s following the Olympic torch carried by other locals such as Wettstein, Ruby Lilley, Jordyn Barratt, and Exposure Skate’s Amelia Brodka.
“I’m working my hardest to get there,” she says. “I’ll also work my hardest to go higher in the Olympics, maybe on podium. That’s just my dream. So, hopefully it’ll come true.”
Jake Peterson is a San Diego-based journalist and culture writer. His work explores the city’s music scene, sports, local characters, and the offbeat corners of San Diego’s subcultures.
SeaWorld dazzles with a drone show, big-name entertainers, new animal adventures and more
By Partner Content
Nights are heating up at SeaWorld San Diego. The quintessential summertime staple on Mission Bay is transforming into a destination for unforgettable day-to-night adventures, bringing back some of its most popular Summer Nights programming and introducing exciting new experiences sure to delight both kids and adults alike.
The 2026 Summer Day to Night at SeaWorld San Diego is the park’s most ambitious season yet. SeaWorld has planned a highly anticipated entertainment lineup that features nine weeks of throwback concerts featuring R&B and hip‑hop favorites from the ‘90s and early 2000s, including Jordin Sparks, Too $hort and Warren G, Ashanti, and an array of boy band heartthrobs performing together as part of the Pop 2000 Tour.
New this season is perhaps the park’s most visible update: a nightly drone show, Ocean of Dreams, which illuminates the sky with hundreds of synchronized sparklers. Drones form sea otters, sharks, dolphins, and a majestic orca that tell a breathtaking 12-minute story of marine life and underwater ecosystems. The show culminates with a spectacular electric neon finale celebrating hope, wonder, and ocean stewardship.
Nighttime visitors are also in store for animal adventures that fuse education with high-energy fun and the dreamy ambiance of nighttime. The park has launched two all-new animal presentations: Shamu’s Celebration:Light Up the Night and Dolphins: Touch the Sky. Shamu’s Celebration:Light Up the Night features vibrant lighting, music, and dynamic choreography that celebrates the power and beauty of killer whales. Dolphins: Touch the Sky showcases playful bottlenose dolphins and the special connection between humans and the natural world. And back by popular demand is fan-favorite Sea Lions Tonite. See the charming pinnipeds splash, play, and parody pop culture in this refreshed crowd-pleaser.
More must-sees: a newly reimagined Shark Encounter, one of the country’s more immersive exhibits highlighting 11 different species up close, SeaWorld’s beloved BMX Blast! stunt show, and high-seas escapade, Pirates Ahoy! The Battle for Mermaid Cove. And don’t miss the park’s all-new Deep Sea Disco, which encourages guests to dance the night away under the glow of the SkyTower, and vibrant closing time laser light display Laser Reef Summer Spectacular.
Amp up the nighttime vibe with local craft beers, curated cocktails, and nostalgic theme park treats with $1 beer all summer long. SeaWorld is the place for day to night summer fun. When the sun goes down, SeaWorld lights up, and inspires guests of all ages to embrace their inner whimsy and see why generations of San Diegans head to SeaWorld to make memories they’ll never forget.
