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Inside the subversive, creative, and punk-inspired brewery that's one of San Diego's coolest brands
Call it a mission. Call it a credo. Call it a movement. The guys who founded Burning Beard Brewing have a crystal-clear vision of what they want their company and their beers to be. Jeff Wiederkehr and Mike Maass are serious about having their brewery reflect their deepest passions for music, literature, painting, and anything else that requires the burning flame of creativity. Their scope is admirably wide; The Beard celebrates everything from Metallica to The Beatles, from Shakespeare to Ginsburg, from Van Gogh to Banksy. And, somewhere in there, they find the inspiration to create an impressive variety of super-tasty brews that meld the classic styles with just the right amount of mad genius.
It may have taken you a while to get it. Sure, Burning Beard is a curious choice for a name (didn’t you initially expect both founders to look like some version of ZZ Top?) and there’s a super-cool logo and kick-ass beers to go with it, so—for a while—you might have thought that’s all there is. But spend a little time on the website, hang out in the tasting room, and peruse the tap lineup—it’ll become clear: Burning Beard is the first San Diego brewery that’s really all about creativity—or the creative universe, to be more exact.
If you visit their website, you’ll find the answer to one question you’ve likely had: Where did the name come from? Here’s the quote:
Swan diving off the tongues of crippled giants, International Business Machine, Choking on bits of barley bread crumbs, Oh this burning beard I have come undone. It’s just as I’ve feared. I have, I have come undone.
Clutch, “Burning Beard”
Inspired by The Way of the Beard, I didn’t want this interview to follow the usual contours or pose the usual questions. Instead, I wanted to get Jeff and Mike to reveal the deeper truths about their endeavor, to describe the ethos that holds their place together. To my mind, that’s what makes Burning Beard such a truly rad deal.
Our discussion in the barrel room was lubricated by an awesome array of hop fuel; as we sipped on Circle of Hops pale ale, Hopmata IPA, and Gang of One S.M.A.S.H pale ale, each revealed a unique dimension of tropical, citrusy, piney, goodness. And the more we talked, the more it became clear: This brewery is more than just a place to quench your thirst, it’s a place to talk about ideas. So that’s what we did.
Jeff: We approve outside the box!
Jeff: Well, if that’s the case, then f*ck yeah!
Jeff: Yeah, we’re definitely feeling the love. Not too long ago we were having the conversation where we could not have imagined the success that we’ve been having—we would have settled for a whole lot less. But don’t tell anybody that!
Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr
The jukebox in the tasting room was refurbished and customized specially for the brewery. | Photo: Bruce Glassman
Jeff: All of it, like everything else we do, starts out with what will ultimately be rolled out on June 1 with our “Distinguished Delinquents” program [more on that later]. Mike and I developed a persona that basically melds our personalities—we’re not the same guy and we don’t think exactly the same way on any topic, from what beers are the best to what music we want to listen to on a road trip. What we’re good at is respecting each other and compromising. We’ve created an “identity” that we named “Punkspeare” because it’s a blend of the punk rock ethos and Shakespeare. And that literally drives one hundred percent of everything we do here, from our approach to making beers to our approach to hiring staff in our tasting room, to how we protect our brand. It one hundred percent flows down from that.
Mike: I think there’s also an honesty behind what we do. A lot of what went into the development of our brand at the beginning was Jeff and me figuring out what a business looks like that we can put ourselves into one hundred percent. What’s something that we can stand behind. We believe if we’re building a business that’s going to be successful in the long term, it needs to be something we can believe in.
Jeff: Authenticity.
Mike: Yes. Authenticity.
Mike: Absolutely.
Jeff: And what we do with beer is not unlike what we do with the music that we listen to or the literature that we read, or what we do in our free time. We both have this love for traditional brands and traditional veins, and we also like to play with those. That probably answers your initial question a whole lot better. It’s why our tasting board looks the way it does. If you look at the beers the way we’ve broken them down, we have “post-modern,” “gothic,” “medieval,” and “transcendental.” Those are ways that we approach all of the artistic realms that we really dig. So all we did was apply that to beer.
Mike: And these are themes that have run through the literary and artistic world for centuries, right? It’s really all about re-appropriating those things. There’s a piece of copy on our website that alludes to the post-modern sense, and I don’t know how post-modern we are, but there’s a recombinant effect of repurposing those themes and I think that they apply. And I think the reason they resonate is that they’re proven out in the humanities and in the arts to resonate with people. And that’s something that inspires us and we like to bring that kind of thematic play to the way we’ve developed our beer and our brand.
Jeff: Man. That’s a tough one. I think we’d literally be—and maybe not in quality or in album sales—we’d be The Beatles, man!
Mike: That’s what I was going to say, too!
Jeff: Mike’s the Paul McCartney of Burning Beard. And maybe it’s just because I like to walk around naked with weird glasses on that I feel I’m the John Lennon, but we have this really cool interplay, there isn’t one of us that’s writing all of the songs, there isn’t one of us that’s directing the ship. We’re working on it together and that’s really what makes us better. We could have each started breweries independent of each other, but we couldn’t have made this brewery. It took both of us to do that. And that’s why Wings just wasn’t as good as The Beatles. And John Lennon’s solo stuff—Plastic Ono Band, man—not quite as good! So, we’re probably aiming our arrow at Sgt. Pepper’s Lonely Hearts Club Band (not the Andy Gibb version!); there’s lots of things going on and everybody’s contributing. I think that really speaks to how we created this brand, this brewery, and this Punkspeare space.
Mike: I like to think that we’ll be able to evolve our brand in a similar way to how The Beatles did. What I mean by that is The Beatles had a very clear identity when they started, and they gained a huge following and fanfare because of who they were, but they were able to evolve that and keep up the loyalty from their fans.
Jeff: Our traditional approach to beer is sort of like the root of that music, like blues, and there will be beers where we try to push the envelope, but there will be some where we’ll just try to run that blues line. So, yeah, there are tons of parallels with music. And we talk about it all the time that way.
Jeff: Sure! See if you can stump us!
Mike: Wave of Phase is a member of our hazy beer line, and early in the evolution of that beer line we thought that David Bowie could be a good inspiration for how we developed that line of beers.
Mike: We both love Bowie—David Bowie was punk rock in his own right—but this was also around the time of his passing, so he was also on our minds.
Jeff: He defined his position in rock ‘n’ roll by first mastering the genre and then by repeatedly and successfully breaking free from the gravity of the genre. He had no fear. No limitations. He bent genders. He bent what was acceptable in music at the time. We came up with this naming scheme at a time when people in San Diego were not very high on anyone brewing a hazy IPA. And our philosophy pointed us to Bowie. [Specifically, the phrase “wave of phase” comes from Bowie’s Starman lyrics: Came back like a slow voice on a wave of phase/That weren’t no DJ, that was hazy cosmic jive.]
Jeff: It’s a play on Milton’s Paradise Lost. The original line is “darkness visible.”
Mike: Early on we were going to do a stout called Darkness Visible and its counterpart was going to be more hoppy Dankness Visible. We dropped the Darkness Visible and just stuck with Dankness.
Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr
Hopmata IPA is one of Burning Beard’s most popular beers. | Photo: Bruce Glassman
Jeff: The Stigmata! You bear the mark of the hop!
Mike: Put out your hands. Receive the Hopmata!
Jeff: More truthfully, we imagined that we would! A lot of these names came from homebrewing, when there’s a lot of down time. There were many late nights or driveway texting sessions between the two of us, and with that beer, we knew we wanted to make a beer that was representative of a stigmatic experience.
Mike: Yeah, Normcore. That’s a fun one. Making normal hard-core again. You can search engine “normcore” and you’ll see it’s a cultural and fashion movement, it may have had its roots in the greater New York area, but it’s kind of become a thing. For us, the pilsner is kind of the normcore of beers. It gets back to a simplicity—a simpler approach and kind of being un-flashy for the sake of quality; getting to root of what’s more important.
Jeff: Absolutely. Yes. For example, I just went to this show, I saw the Murder City Devils at the Irenic, that church in North Park behind the Von’s [close to] where Ritual used to be. They’re alternative, kind of like cross-over alternative-punk-rock, and the singer came out wearing dad jeans, a woven belt, and a polo shirt. He is normcore. And that’s what we were trying to do when we were coming up with a name for our pilsner—this was during the pre-Mexican lager phase, before everybody was all high on the Mexican lager again—and the only people in San Diego that really had a pilsner to speak of were Societe, Fall, and of course Doug Hasker at Gordon Biersch. It was one of those things we wanted to open the door with and wanted to make a statement with, and the name is part of that statement.
Mike: It’s a statement within an understatement. Right? It’s anti-fashion. And it’s become one of our most popular beers.
Jeff: Yeah. The paltry rye content of Rye the Lightning compared to the 80% rye in Roggen the Lightning—it’s just another play on words. One day I wondered, what if we actually did a roggenbier and amped up this recipe and went crazy with rye. So, that is all it is.
Mike: A spinoff of a Metallica album, Ride the Lightning.
Mike: Shakespeare, yes. Quoth Hamlet to Ophelia.
Jeff: Man, that’s a deep question.
Mike: That is a deep question. Honestly, I think it was a matter of going through the long list on the spreadsheet and finding a name that hadn’t been used yet that was really awesome!
Jeff: Also, Mike and I both love Shakespeare (both with advanced lit degrees) and Belgian beers. The nunnery line is a twist on the obvious “monastery,” which actually rears its head as our Belgian-style Dubble: Get Thee to a Monastery. We went big picture with this naming scheme.
Jeff: It’s a play on a line from Ginsburg’s Footnote to Howl: “Holy the mysterious rivers of tears under the streets! […] holy the abyss!” is the line. It’s a part of it where Ginsburg just goes on this rant about how everything is blessed. And everything is holy.
Mike: There was a trademark issue with using the term exactly.
Jeff: Indeed! And Holy the Void is also evocative of a great Spinal Tap scene where Nigel Tufnel ponders the depth of the all-black album cover. “There’s something about this that’s so black, it’s like how much more black could this be? And the answer is none. None more black.”
Mike: Go for it.
Jeff: People hate it before they know it.
Mike: I think you pretty much nailed it. Also, Banksy is rumored to be a person or persons, nobody really knows, from Great Britain. There’s a mystery there. There’s also a simplicity to Banksy’s art, right? He’s a stencil artist. There’s something very simple but also very poignant behind what he’s doing. And I think that’s the same for this style of beer, the way that we’ve interpreted it.
Mike: This goes back to the very early days of sitting in the driveway homebrewing beer, where Jeff and I would be spitballing ideas and seeing where our visions for a potential brewery could overlap. And that’s where the overlap in our personal interest is—it’s in this notion of “punk rock to the core.”
Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr
A bottle cap installation created by Mike and Jeff is one of many visual features in the tasting room. | Photo: Bruce Glassman
Mike: Yeah, but it’s deeper than that. We’ve talked about Shakespeare, we’ve talked about David Bowie, we’ve talked about The Beatles; all these people are acting on a creative impulse and pushing the envelope in their own way, and that’s at the root of the punk rock ethos, for us. How do we embody that, in what we’re doing here, to do something that’s just honest and straightforward?
Jeff: On the fateful night on which the theory of The Beard was conceived (2012) I had been lamenting the fact that I could not start a band with Mike—he doesn’t play a musical instrument!—so the idea became let’s brew beer together. At the heart if it, no matter what we would have done together, that’s just who we are. And we’re not trying to position ourselves above anybody, we’re just trying to be ourselves. Life is too complicated when you’re inauthentic. So we found this really cool space that we get to share—the beer, the brewery, Punkspeare, Burning Beard—it’s all an expression of us. And that idea, that notion of the punk rock ethos, is about just doing what you want to do and not worrying what your neighbors or your parents think about it. You just have to be yourself. This place gives us that opportunity.
Jeff: It all comes from the Beard ethos. Much like Bowie or The Beatles were “subversive” to rock n’ roll, we respect tradition, but more importantly, we respect the creative muse. Also, we aren’t in this for the money, and when one is not in the game for money, one becomes dangerous, wild, uncontrollable. And that’s what we are. No one owns us and that makes us dangerous. At the core, we are in this for our sanity, so that we’d have a creative outlet, and so we could create our own band of like-minded people. In that way, we are like the Fight Club of breweries. For one reason or another, all of us here at The Beard were looking for a connection to something larger than ourselves, we just exchanged soap for beer.
Mike: There’s also a subversive spirit in the way we go big and do it right. It’s interpretive. And it’s more of a mindset than something you would see. When you think about the Burning Beard and the interpretation of what that means, there’s always a subversive underpinning to an artistic expression. That’s what makes good art. We’ve talked about music and art and literature—those are the things that inspire us and that’s the creative fire that the burning in the Burning Beard represents. Not everything that we do will appear subversive, but we draw inspiration from those creative people who have been subversive.
Mike: Distinguished Delinquents is a membership club, being launched on June 1. It’s the real-world, three-dimensional embodiment of this Punkspeare character we speak about. It’s targeted at bringing together like-minded folks who enjoy sitting and talking and telling stories and jokes and drinking beer. That’s the underlying force behind this new program.
Jeff: It’s sort of a back-room extension of what we designed our tasting room to be, with more access. We’re going to invite club members to be part of the conversations with both of us.
Mike: It’s about storytelling. And there are club member benefits; you’ll get a 20-ounce stein, you’ll get discounted beer in the tasting room, other special discounts and benefits, like a grumbler you can fill, and some of our special packaged beers. But really it’s about bringing our most loyal and dedicated customers into the story.
Mike: It’s an annual membership. It’ll open up on June 1 and people can go to our website to check out all the details.
Mike: Sure. “Live Creatively,” that’s the first one.
Jeff: And the important thing about that is this: Mike and I literally cashed in and sold everything to open this business. And it was because living creatively means a lot to us and feeling connected to what we do is important. So we jumped at an opportunity to create this.
Mike: It’s the golden rule, man.
Jeff: And it’s what this space is about.
Mike: Jeff and I did a lot of exploratory research before we opened this business. And part of that was to get a real feel for what the customer experience felt like at a bunch of places. And we asked a lot of questions—questions we knew the answers to—just to see how the bar staff would treat us. We came to the understanding that a good customer experience is often overlooked in this industry. There are a lot of breweries in this town that do a great job with it, and there are others—and other bars—that do a terrible job at it. We wanted to make sure that this was a place where anybody with any level of experience with beer could come and feel welcomed.
Jeff: I really believe this tenet is reflective of us and what we believe. Our personal ethos. How we operate in daily life. It’s how we operate with family and friends and our own neighbors, and this place is supposed to be an extension of that. That’s why we opened it. It’s where we want to be with people we want to be with. Everyone we hire is a reflection of that, and how they treat our customers is part of that. So this tenet is one of those authentic ties to who we are.
Jeff: Absolutely!
Jeff: That one’s easy.
Mike: Just look around. There are a lot of barrels in this room!
Jeff: We did the business plans on smaller systems, but we could not do what we wanted to do on a three-barrel system. We did not open this place to fail, we opened this place to succeed. So, we opened way bigger than we should have—we’re probably still bigger than we should be—but we know our system and there won’t be any growing pains. We’re able to service our tasting room and our growing distribution base. We went big with equipment, we went big with staff, and we’re going big with our beers.
Jeff: We are sparing no expense.
Mike: Sparing no expense to make great beer!
Follow Bruce on Instagram: @sdbrewdude
Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr
Burning Beard founders Jeff Wiederkehr and Mike Maass take their inspiration from the arts. | Photo: Bruce Glassman
How the now iconic rating system became the biggest name in the food and how it made its way to our backyard
So, Michelin chose San Diego to host its annual awards show tonight. Big thing for our city, which people wrote off as the flaccid mozzarella stick or the “fish tacos bro” of California food culture.
Michelin Guide is a pretty fascinating story. It started as a marketing brochure for a tire company and evolved into the strongest global marketing platform for restaurant culture in history. In 1900, there were less than 3,000 cars in all of France. André and Édouard Michelin were trying to sell tires. A niche market. If people drove more, they figured, tires would go bald faster. They’d sell more rubber.
So they published a guidebook with maps, gas stations, mechanics, hotels, restaurants, and travel advice. The “How to Go Bald” book with food as the bait. By the 1920s, people were buying the guide just for the restaurant recs. In 1926, Michelin introduced stars. Originally just one. Five years later, it expanded to three. One meant “very good restaurant.” Two meant “worth a detour.” Three stars meant “worth a special journey.” Wear those tires down to a nub in search of Dover sole.

By WWII, Michelin was the gold standard guide to French food. And French food was the gold standard for western food. Michelin first came to the US in 2005 to New York only. Knicks in five.
In 2007, San Francisco, followed by LA and Vegas in 2008. Michelin stopped publishing in LA and Vegas after two years and stayed dark from 2011–2017. Major theories for this? First, print is expensive. I can attest. ROI on a printed story is hard. Second, people wanted local critics, and they were finding them online. Third, Michelin landed like a stuffed shirt in LA, which had taco carts in its heart. LA swiped left.
Then Michelin discovered a new way to fund what it does. Instead of trying to sell enough books to justify the cost (inspectors, printing, restaurant bills, etc.), it had tourism boards pay for inspectors to come analyze their cities or states.
Tourism boards are massive organizations whose sole goal is to market the cities and states—attract tourists, who pay for hotels and spend money in the city. Heads in beds. The first to swipe its TMD (tourism marketing dollars) credit card was California, which paid $600,000 in 2019 for Michelin to come back to LA, Orange County, Monterey, Sacramento, Santa Barbara, and… San Diego.
It’s an overwhelmingly positive thing, which is never without its doubters and critics. Namely, not everyone is down with the pay for play model.
The biggest reason is that it means cities without big tourism budgets get left out. Chefs in those cities are chefs non grata in the eyes of Michelin. Which is a fair complaint, though also, sadly or not, kind of how capitalism works. Michelin isn’t a government organization. It’s a publicly traded company with real bills to pay and investors and shareholders to answer to.
Since it feels like a tad of a PR dilemma for Michelin, I have a proposal that may or may not work. What if Michelin took a portion of the money it receives from larger cities and used it to fund its expansion into an underserved city or state that can’t afford it? Bake it into the price it charges California or any other state. Again, Michelin’s not obligated to do this; there is no penalty beyond the paper cuts of our public sentiment. But that sort of pay-it-forward model could help other cities without the resources to play the game.
Second, people claim this TMD-funded model somehow taints the winners. I don’t buy that at all. All tourism boards are doing is paying a marketing business (Michelin) to come operate in their city. They’re not telling Michelin which restaurants to choose for awards. As I understand it, Michelin has retained independence, and its inspectors only award restaurants that they feel are absolutely worth it based on merit.
True pay for play would be if that restaurant paid Michelin in exchange for being awarded a star. Or if a tourism board paid Michelin to come to a city and had a say in which restaurants received attention or awards. I haven’t found any proof of that happening, and so I won’t ding the validity of the awards until (and if) I ever do.
All tourism boards can control is which areas they’re willing to pay to have analyzed. For instance, San Diego could technically ask that only the city be analyzed and not the county. Which it did not, most likely because Visit San Diego (our TMD) is in charge of marketing the entire county (and thus why Michelin stars like Jeune et Jolie, Lilo, and Addison are outside of SD city limits).
So, if you’re dead set on criticizing Michelin, I’m not sold yet on the pay-for-play model being the right route.
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.
The restaurants and people behind the fastest sold-out event in San Diego Magazine’s history
The Sapporo Omakase Open is upon us. The event that sold out faster than any in San Diego Magazine’s history. The birth of another tradition.
The idea was simple: partner with the city’s preeminent force in Asian business and culture (the Convoy District) and the longest-running Japanese brewer in the world (Sapporo, founded 1876). Then bring together some of our favorite chefs and food and drink people who specialize in Asian delicacies—sushi, pho, xiao long baos, mochi, musubi, sake, tea, you name it—to shine a light on who they are and the delicious things they create.
There will be a friendly competition, judged by everyone in attendance and a panel of food experts, including longtime Food Network judge (and SDM co-owner) Troy Johnson. Winners will be named and trophied and exalted.
But moreover, SDM and its partners—Snake Oil Cocktail Co, Rivian, Del Mar Wine & Food Festival, and Komé Collective—believe in building local culture will bring together a room full of people to eat, drink, commune, and celebrate those who make San Diego’s food and drink culture hum.
Here is your guide to the restaurants, chefs, and people cooking and creating at the inaugural Sapporo Omakase Open:

The OG. Dumpling Inn & Shanghai Saloon started in a tinier strip-mall space, famous for Shanghai-style comfort food like jellyfish salad and xiao long baos (XLBs, aka soup dumplings). It became so loved that they took over the giant anchor spot on Convoy (a former iconic Chinese grocery store, which also helped launch Convoy into the pan-Asian food wonderland its become). Its menu is vast, but the dumplings are the legend—with fresh dough rolled each morning, a rounded pocket of porky goodness and a gush of broth. Celebrating 10 years in its massive space (and 32 years overall), the Inn’s XLB comforts everything in its path.
This is the family-run spot in Convoy for seafood boils, brought to you by the owners of one of the city’s top restaurants, Kingfisher. Crab Hut is their OG idea from owners Ky Phan, sister Kim, and brother in law Quan Le. It’s a love note to their childhood home and family tradition where they grew up in Vietnam. Behind their house was a river. The Phans would fish during the day, and sit around the communal table boiling up the day’s haul at night. There’s the “Bucket for One” filled with snow crab clusters, shrimp, crawfish, mussels, clams, corn on the cob, potatoes, and andouille sausages. There’s the “Go to Town” boil overflowing with everything previously mentioned, plus king crab legs and a glorious Dungeness crab. The most delicious kind of mess.
Lumi by Akira Back is led by world-renowned Korean-American chef Akira Back—the ex-pro snowboarder turned Michelin-star, best known for Dosa in Seoul, Yellowtail in Vegas, and this rooftop sushi-plus concept in the Gaslamp. Overlooking Fifth Ave, it’s serious food with a little party in its heart. Along with a serious sushi program, there are dishes like his Japanese-inspired take on pizza (a tuna carpaccio + ponzu mayo idea) or the miso pork belly kimchee chaufa. Want the full show? Order the Nano 9, Lumi’s Signature Mystery Box, a limited nine-piece omakase sushi course unveiled tableside in an ornate carrier leaking fog all over the place. Keep going big (but refined) with Mist of Kyoto, a cocktail-for-two experience—Knob Creek Barrel Rye, Mizunara liqueur, Japanese sweet vermouth, and black walnut bitters, served in a ceremonial tea pot with two equally ceremonious cups.
This concept was inevitable. Ayaka Ito first came onto San Diego’s restaurant scene in 2016 with Beshock Ramen in East Village. The ramen is fantastic, but the place was unique in that it was one of the city’s first portals into the craft of world-class sake. Ito is a kikizakeshi—essentially a certified sake sommelier or master. Sake Bar GAGA is her sake tasting bar in East Village, a 10-seater destination that takes guests on an omakase-style journey of around 20 sakes, hand selected by Ito. For the food, she and chef Ryan Miller collaborated on tapas-style bites with Marie Chiba, a certified sake samurai (one of the few in the world) and owner of Tokyo’s famous sake bar, Eureka. When you choose your dishes—like the blue cheese ham katsu, scallop mango tartar, A5 Wagyu Nigiri, konbu-aged red snapper, snow crab croquettes, you name it—the bar customizes your sake to each food.
San Diego’s largest oceanfront rooftop, hovering above the beach-culture pandemonium at Belmont Park. With a qualification like that, Cannonball could serve gas station sushi and mid boat drinks and be just fine. But local restaurant group Eat. Drink. Sleep (JRDN, The Lakehouse) and chef Luis Romero have made sure the seafood lives up to the view—with over 30 sushi creations, apps like bluefin tostadas with aguachile negro, baked blue crab dip with sriracha honey—plus entrees like a ribeye in uni butter and miso black cod. Watching the daily mix of tanned, parrot-wielding locals, Fit gym body-bods, and tourists is a show in and of itself, made even more enjoyable with a Lychee Lychee—vodka, nigori sake, yuzu liqueur, and lychee syrup.
Hard to call him underrated, since he won best dish at Del Mar Wine + Food Festival last year. But chef Ethan Yang’s Glass Box still deserves more. The restaurant is an attraction in and of itself—encased in a giant glass cube inside the Sky Deck at Del Mar Highlands. Yang and his chefs are on display, slicing top-notch fatty toro or premium wagyu filet. He offers a 10 to 15 course omakase experience, and the bar brings classics like a Toki Old Fashioned (Suntori Toki, bitters, orange) and modern plays like a Matchatini.
Cooking. That’s what chef Stevan Novoa’s ikegi is; a Japanese word meaning “reason for being.” A military veteran with 13-plus years of experience in kitchens across the coast of California and Mexico, Novoa has cooked most styles that make the region hum—and developed a deep appreciation for local farmers, fishermen, and ingredient people. Ikegi by Chef Stevan Novoa is his private chef concept, curating tasting menus that span the gamut (coastal California, Mexican, Japanese izakaya) for people in their favorite space: their home.
Few things in life are more affirming than light, fluffy dough balls stuffed with cream and baked to perfection. South Korea native and New York art-student-turned-baker Kelly Kim specializes in classic choux au craquelin—the oversized French cream puffs baked with a slender cookie disc that melts across the top during baking. At Mon Chourie, she starts with her mom’s recipe, then tweaks with seasonal, global flavors—often in collaboration with other local makers. Like the recent pandan mango ice cream choux with indie San Diego-based ice cream brand, Amor. Or a peach oolong tea choux—silky oolong tea-infused cream, peach compote inside that twice-baked, light-as-atmosphere pastry dough. She pops up on Wednesdays at local bakery Michi Michi, plus other spots in town.
A restaurant within a restaurant from the family who owns Crab Hut and Kingfisher. Pho is all about the broth and the lengths you’re willing to go for it. At Phở Gà Go, the whole idea is to take the quality of broth they have at Kingfisher—one of food critic Troy Johnson’s “Top Five Restaurants in San Diego”—and serve it in a more casual setting. Chicken bones are simmered for over 12 hours with the highest-possible ingredients (including heirloom garlic from the famed Christopher Ranch in Gilroy), resulting in a broth that’ll send the slightest throat tickle or sniffle scampering away like a frightened little puppy. They also specialize in chả giò—Vietnamese imperial rolls that are in the realm of Chinese-American egg rolls, but ineffably lighter thanks to using rice flour instead of wheat dough—stuffed with pork, shrimp, taro, wood ear mushroom, carrots, and mung bean noodles.
In early-2000s San Diego, the next generation of sushi chefs were largely trained in two spots: Sushi Ota, or Roppongi Restaurant & Lounge. First opened in 1998, Roppongi was the Japanese-inspired standout from restaurateur Sami Ladeki, who had made his name with Sammy’s Woodfired Pizza but was blown away by the food culture in Roppongi, Japan. La Jollans cried multiples when it closed in 2015, and relentlessly bugged Ladeki to bring it back. So he did exactly that last year with chef Alfie Szeprethy. They supercharged the design of the space, and rebirthed some of the classics—like the Polynesian crab stack, Mongolian duck quesadilla, the Roppongi Roll (tempura shrimp, unagi, spicy toro), and the Japanese hot rock (thinly sliced steak sizzling on a smooth stone with chili ponzu, sesame goma sauce, and cucumber sunomono). Welcome back.
Jeff Roberto is a low-key, laidback icon of sushi in San Diego. At any event, if you spot a surprisingly elaborate sushi case and setup and a couple of itamaes wielding blow-torches or breaking down an entire tuna—that’s Roberto and his Sushi On a Roll. He’s been one of the city’s premier sushi caterers since 1993 (when he started, there were only seven sushi restaurants in the city)—a powerhouse on wheels offers everything from sushi making workshops and classes. When a few US presidents needed sushi, Roberto got the call. His arsenal at this point includes over 1,000 sushi options. But moreover, he’s the warm, smiling attraction at any party that involves high-quality fish in the nude.
Hard to decide if Sweet Vibe is a viral dessert shop or a highly popular newish entry in tea culture, which runs deep in Convoy. Their cakes have somewhat stolen the buzz, with Thai milk tea cake, taromisu (taro + tiramisu), yuzu cheesecake, sea salt Oreo, etc. They’re also cute as hell, with their bearamisu (a tiramisu with a bear on it) and mousses shaped like French bulldog pups. But its drinks are the core of the menu, with vibrant fruit and milk teas (green Thai lemon, uji matcha foam with jasmine milk, lychee lemon, iced peach oolong), yogurts with Crystal boba, and fruit slushes (mango pomelo, strawberry milk, pink lychee)—all with adjustable sugar and ice levels and boba add-ons.
It’s a sandwich. It’s nigiri. No, it’s musubi. For all the SPAM skeptics, we urge you to honor the deeply Hawaiian and Japanese tradition and witness the charms of a warm, handheld block of sticky rice with a thick slab of teriyaki-glazed canned meat wrapped in nori. Those who have either been raised in the arts or converted tend to exude a higher than expected life happiness. This Musubi Love, a Leucadia musubi speakeasy (you heard us right), focuses exclusively on the minor food religion. The MEHKO (Micro Enterprise Home Kitchen) from founder Roger Post serves classics, plus riffs like the Cordon Bleu-Subi made with panko-fried SPAM, shredded rotisserie chicken, swiss cheese and Bachan’s Japanese BBQ sauce. Or the Dawn Patrol with SPAM, egg, bacon, cheddar cheese and spicy mayo. If you’re still not convinced, the fried BBQ chicken tender musubi or the crispy BBQ tempura shrimp musubi might change your mind.
It’s the pastry hybrid that everyone who values their mouth should have seen coming. Mochi is having a true uprising in San Diego. Most people know the Japanese specialty from the mochi-covered ice cream found in boxes at various grocery stores, but artisanal mochi comes in many, far more interesting forms. Like donuts. Mochi donuts have that crispy-fried traditional donut exterior, but the chewy-soft, rice-flour soul in the middle. Mochichi in Encinitas—a startup from SDSU grad Beth Kass—specializes in them. Base flavors include creme brulee, strawberry glaze, ube Oreo, churro, an Nutella, but she customizes on request and whim. She also serves an ube float and a Vietnamese coffee float because, well, that should clearly exist.
One of One combines creative seasonal drinks, ethical sourcing, and Filipino-American roots to stand out in San Diego's crowded cafe scene
In a city overflowing with cortados, ceremonial-grade matcha, and ambitious coffee startups, standing out isn’t easy. It’s even harder when your business doesn’t have a fixed address. That’s the challenge (and increasingly, the appeal) of One of One.
The Filipino-American coffee and matcha pop-up concept is the work of Kristin Cleavinger, a San Diego native who spent nearly a decade working in the Los Angeles specialty coffee business before returning home to build a concept of her own. The business takes its name from Cleavinger’s grandfather Gregorio Magnaye Bolor, who immigrated from the Philippines to the United States in the 1970s with almost nothing, but managed to build a life for him as well as his descendants.
It’s that sense of grit, perseverance, and identity that Cleavinger says fueled her to build One of One. “Throughout my time in specialty coffee, I was really curious about Filipino representation, because that wasn’t something that I saw,” she explains. She began to research coffee from the Philippines, but considering the island nation only produces about 0.25 percent of the world’s largest producer, Brazil, there wasn’t much to find.
Instead, she turned inward, drawing from her family’s history and her own Filipina-American identity to build something personal. “To me, this really is a way to honor my family’s legacy—my nanay, Maria Nieves Bolor, and my tatay Gregorio.”

For her drinks, Cleavinger never uses refined sugars, and syrups are made in-house from organic and regenerative ingredients. The Summer Peach latte, the current seasonal special, layers Ceylon cinnamon, unrefined cane sugar, Maldon sea salt, and ripe yellow peaches for a riff on one of summer’s most glorious treats: peach cobbler. Another new drink is Mint Chip, inspired by Thrifty ice cream with a fresh mint syrup, dark cocoa powder, and chocolate chunks with a base of either espresso or hojicha (roasted Japanese green tea with a mild, sweet, earthy flavor and lower caffeine content than other green teas).
Other crowd pleasers include the signature Neapolitan latte, which is inspired by childhood memories of her family using Neapolitan ice cream to create pan de sal ice cream sandwiches. She layers housemade organic strawberry syrup, Madagascar vanilla bean-infused oat milk, and dark cocoa-swirled espresso for a tricolored beverage experience that she recommends sipping before stirring to taste each layer on its own merit.
Past specials have ventured deeper into Filipino flavors, like a turon-inspired latte using jackfruit and banana; another was a coconut pandan matcha made with organic coconut water and topped with a pandan matcha cream.

The sourcing decisions behind these drinks are equally deliberate. Coffee comes from Boondocks, a Filipino-owned LA roaster whose founder is originally from National City. Its current offering, the Galleon blend, combines beans from southern Luzon in the Philippines with Chiapas, Mexico—a nod to the communities woven into San Diego’s own cross-border identity. Matcha is sourced through Este, a local San Diego company that works directly with producers in Mie Prefecture, Japan.
Every supplier is chosen for value alignment as much as quality—Boondocks’ current blend, for example, directly supports women-owned farms. “Each person has the power to choose where they want to put their dollar,” Cleavinger says.
You can catch her at regularly scheduled pop-ups at places like Olivewood Gardens in National City (every third Saturday), Ayi in South Park’s Summer Series (every Saturday morning in June), and on regular rotation at Home Ec and Best Bud Floral in Kensington. (More dates are listed on Instagram as well.) Cleavinger says she does have plans to launch a brick-and-mortar shop in the future, ideally with an expanded beverage menu, space for art shows, and a community gathering place for local and Filipino-owned makers.
In a crowded field of coffee concepts, One of One shows that a memorable drink can do more than wake you up. It can tell you something about the person behind the idea—who they are, where they’re from, and where they’re going next.
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.
Stake Chophouse & Bar brings contemporary classics and old-school service to the heart of Coronado
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.”
CoCo Ichibanya's wildly popular katsu curry has become a ballpark favorite—and now the chain is opening a second San Diego location
I’m a creature of habit. When I go to Petco Park for a Padres game, I order two things without fail: a Swingin’ Friar ale from Ballast Point and a Friar Frank (extra mustard, no ketchup). I might supplement with tri-tip nachos from Seaside Market, or splurge on fancy fish tacos from Deckman’s at the Draft, but there’s no way I’m going to a ballgame without enjoying the classic combo of a beer and hot dog.
But this season, I’m faced with a conundrum. CoCo Ichibanya, the world-famous Japanese curry chain with locations in Convoy District, Los Angeles, Orange County, and Texas, debuted this March at the Mercado near Section 104. I recently attended a game against the New York Mets when I noticed a woman sitting in the row in front of me with a giant helping of chicken katsu curry. I hadn’t seen CoCo’s curry in the wild at the ballpark yet, but the aroma of the crispy fried chicken bathed in savory curry wafting over her shoulder absolutely intoxicated me (and ended up being a nice distraction to the 7-3 loss). Hopefully, she didn’t notice me leering with envy, but I’m 92 percent sure I got some drool on the guy next to me.
The world’s largest Japanese curry chain isn’t done popping up in San Diego quite yet. This July, CoCo Ichibanya will open its second standalone store in San Diego on the ground floor of the Denizen building in Hillcrest.
First launched in Nagoya, Japan in 1978, CoCo Ichibanya specializes in Japanese-style curry dishes, a comfort food signature. Unlike fiery Thai and Indian curry, Japanese curries are often more like gravy, served over rice and alongside katsu pork, chicken, or beef, or as curry omurice (omelet rice). The chain expanded to the United States 15 years ago, and owner Teruyoshi Ono says they’d been eyeing more opportunities in San Diego for some time.

The location in Hillcrest spans 2,585-square-feet with seating for around 49 guests. Menu favorites like the chicken cutlet curry with vegetables, the pork cutlet omelet, and Thai tea will be available, but Ono said Hillcrest will be the first location in the US to offer one major crowd-pleaser: alcohol. And keeping with local baseball fandom, “We will also have Padres x CoCo Ichi limited merchandise at our Hillcrest location,” he promises.
Ono also revealed that CoCo’s future expansion plans include looking for more locations across Southern California and possibly more in San Diego. While the Japanese yen remains at a historic low against the dollar (making it an absolutely unbeatable time to visit the Land of the Rising Sun), why fly overseas when you can get a taste of Japan in your own backyard—or ballpark?
CoCo Ichibanya Hillcrest is slated to open at 3833 5th Avenue in July.
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.
We ask the city's best food photographers to choose their favorite pics and share their secrets to capturing a drool-worthy pic
Food is a notorious diva to photograph. The wrong lighting can make José Andrés’ paella look like a jaundiced grain bowl. You could be staring at the best sandwich of your life, but shoot it from above and—hey, congrats on that abandoned piece of lettuce bread. A cottage meme industry has been built around the hilariously bad photos on review sites that make Michelin-star food look like Michelin tires.
Especially in a visual modern media world, food culture depends on great photographers capturing the painstaking work in equally deserving ways. We asked four of San Diego’s top food photographers for their favorite shot from another year of documenting what we eat.

Getting this kind of shot takes a bit of yoga. Asana yourself into the corner, hold your breath, pray that a chef on the move doesn’t back into your light stand.
“You’re stepping into someone’s workspace during their busiest moments, so it’s a balance of being present to get the shot and being invisible to not slow anything down,” Kimberly Motos says.
The subject here is the Birdman sandwich from Chick & Hawk—hot fried chicken thigh, tangy slaw, kimchi comeback sauce, sweet and spicy pickles, potato brioche bun—getting a hearty dousing of its difference-maker seasoning. Motos captures the parts of the process that diners don’t usually see: the chaos behind something that looks so simple.

“I love this image because it feels like a moment you want to step into,” says Lucianna McIntosh. A warm, sunny day at The Fishery in PB with oysters, caviar, and martinis. Yes, please.
The little details—the glass sweating a little, the direct afternoon light creating stark shadows, the oyster glistening on the tray—are the main characters. Instead of trying to overly control the setup, McIntosh “followed the light and lines that draw you in more,” she says. “This was one of those moments where everything lined up on its own for a second. I love it when the shadows end up being just as important as the food itself.”

La Jolla native Eric Wolfinger—who won a James Beard Award for Tartine Bread, one of the most stunning bread books of all time—says he doesn’t have a signature style. His style is a conduit.
“I see my job is to translate the chef’s point of view into something you can feel,” he says.
For this shot, Fleurette chef Travis Swikard had one directive: cuisine du soleil (“cuisine of the sun”). With a spread of leeks vinaigrette, herb-roasted golden chicken, and beets, Wolfinger wanted to create a scene that felt straight out of the French Riviera, relaying the light, bright style of Swikard’s new spot.
Some bonus additions here: Extra lights—to add lots of warmth—and a clipping from an olive tree.

Timing and light are everything in food photography. In Lucien—La Jolla’s tasting-menu-only restaurant with moody ambiance—a single strobe flash creates the ideal spotlight.
Dee Sandoval says she uses the “natural, just-plated energy” of the dish to “create a portrait of moment and craft.” That’s why this Mostra Ghost Bear espresso ice cream—with San José dark chocolate mousse, soy-miso caramel, and koji shoyu chocolate sauce—looks like it might dissolve halfway to your mouth.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
Scripps study shows that some patients may be able to taper their dose and maintain results
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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