It’s a Wednesday night, and I’m sitting in a living room with weed elite: the Cannabitch herself, SDM Content Strategist Jackie Bryant. As someone who wants to loosen the grip of alcohol—and has lived with anxiety for over 20 years—I realized that perhaps it’s time I tried being “California Sober.”

Last week, after posting my second installment of this Dry January series to my personal Instagram, I began having a mild panic attack. I was terrified, scared of offending people. I was worried about betraying trusts and being seen as a poser—that sharing my struggles will show that I’m not dedicated or equipped enough to really go for full, month-long sobriety.

I felt weak. I felt ashamed. I felt thirsty.

My anxiety led me to Bottlecraft in North Park, where I ordered a glass of Field Recordings’ skin-contact blend. This glass is “strike three” in my month-long quest at teetotaling. I’m immediately disappointed but relieved. It did the trick at quelling my thoughts, even one sip in. But I can’t rely on alcohol to save me from my fears. That’s the whole point of this experiment. I need to make changes in myself that will lead to changes in my relationship with alcohol.

Today, I’m staring at a can of Wynk, a THC- and CBD-infused seltzer that brands itself as the “still-social way to stay technically dry” and wondering if this could be my path forward, away from alcohol. The brand comes in 2.5 mg or 5 mg doses inside a 12-fluid ounce can. Each has an onset time of 10 to 15 minutes. 

January 15, 2025

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Honestly, I’ve always thought of being California sober as cheating. How can one drug be allowed while the other can’t, and you still get to call yourself “sober?” It was a conundrum that made me a little judgmental, but I’m not a smoker. Despite growing up in Maui, the wowie never caught my attention. We all have our vices, and mine just wasn’t weed. But because of my lack of interest, I’m curious if this will be less tempting and remain an occasional activity, rather than a more compulsive one. It’s a lateral move, sure, but one that, as of now, I’m less apt to crave. Let’s just say, I don’t think I’ll be subscribing to High Times anytime soon.

“If being California sober is the thing that’s going to keep you safe and keep you alive, why not, right?,” says Dr. Katarina Thatcher of Monima Wellness Center, which values harm reduction for people who struggle with substance use. “But it’s also, once again, coming from the idea of: It’s not the substance that’s the issue. It’s your relationship with the substance that then becomes the issue, right?”

That’s where I’m at. It’s not the alcohol that’s the problem per se, it’s my savior complex that keeps bringing me back to it; thinking that it’s the only antidote for my anxiety. In these last two weeks of not really drinking, I’ve seen a noticeable difference in my concentration and overall ambition. Drinking less has let me see how much time I’ve wasted—and, thankfully, how much time I still have left to devote to myself and my future.

My relationships have been richer and more honest. Even my editors have noticed my writing becoming stronger. We all know there are benefits to not drinking, but experiencing them and having to reflect on them in real time has taught me that this substance is holding me back from becoming the person I was truly meant to become.

“Behaviorally, I think there’s almost no comparison, and there are medical studies that back that up,” Jackie tells me as I share with her my concerns about trading one intoxicating substance for another. “The way that alcohol and THC manifest in my own body and my own behavior are completely different, and I think that’s a fairly universal truth because they are chemically different intoxicants. Stereotypes are what they are for a reason, and the stereotypes of being drunk and behaving wildly versus being super stoned and more relaxed tend to bear out in real life. Both substances lower your inhibitions, but for different reasons and in different ways with different outcomes.”

January 13, 2025

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Dr. Thatcher’s words echoed in my head all week as I reflected on my desire to drink. So, to knock me off my high horse and keep me away from the perils of consumption, I decided to delve into the Cali sober way, which means trading in weed in lieu of alcohol when those anxious cravings come—and hopefully use this alternative to wean my knee-jerk reaction to “need” something to curb the anxiety entirely.

Gummies sound fun, but I still love the act of drinking and all its social tie-ins, so I opted for a beverage. Founded by CEO Angus Rittenburg, Wynk launched in 2021 with a mission to help change the landscape of drinking and wellness in general. “People are so in tune with their health now,” Rittenburg says. “I think it’s revealing a lot about alcohol consumption that is scaring people, and for a lot of the sort of negative impacts of alcohol that you’re sacrificing to get that social buzz. These THC-infused beverages can fill that void without all of those downsides, but particularly calories and damage to your body—[THC] is not a poison.”

I opt for the 5 mg can to see how it might affect my virgin palate. My friend slyly grins as I crack open the can. I set a timer for 10 minutes. Here we go…

It creeps up on you, but subtly. The flavor is the biggest wow factor—it doesn’t taste at all like weed. While it’s not quite capturing the “juicy mango” flavor it’s purported to have, there’s a tinge of La Croix–like fruitiness amongst a robust mousse of bubbles that help mimic the feel of a White Claw or a soda-based cocktail. Basically, it goes down easily. 

Fifteen minutes in and I’m feeling very relaxed. I’m glued to the TV and the ottoman that’s holding me up. I try to make a comment about the movie we’re watching, and when I can’t back it up with facts, anecdotal evidence, or logic, I realize I am stoned. Jackie calls me out. “Stony baloney!” she crows.

But, after the movie is over, so is my high. This was the perfect mellowing out that I needed. “So, with a 2.5 mg drink, we could have one and be ourselves … or we could have six and, just like alcohol, you could build the experience you wanted,” Rittenburg explains.

I realize I am a lightweight, but much like alcohol, one builds a tolerance. For now, I’ll stick with one 5 mg can to achieve my ideal chill. Unfortunately, Wynk is only available online in California (no retail locations as of yet, thanks to state regulations), so I’ll have to stock up to have one on hand for the occasional party or dinnertime wind-down instead of a bottle of wine.

Jackie texts me the morning after. “How do you feel?” she asks. Honestly, I feel great. I haven’t slept that well in ages and I was up-and-at-’em enough to do a morning workout, which is a marked difference from the sluggish lie-in that I usually have after a night of drinking. She presses me for more info: “Are you going to stick with it? Are you going to cut back for good?”

Those questions linger in my head all day long as I navigate social gatherings, time with family, and my own anxieties. This has certainly opened my eyes to other options that make for a seamless alternative to drinking, without any of the side-effects that come with it. Will I be exclusively Cali Sober? Doubtful. But I do have one more tool in my arsenal to avoid the pitfalls of maladaptive behavior, which could unintentionally lead to dependence. 

My excursion in weed has taught me that I don’t revere substances. I revere calm. I seek peace. I want to trust myself, in my pure, unadulterated form—because, from what I’ve been told by family and friends, that woman is downright wonderful. But it’s really, really hard for me to do. I want to love myself without any help. Maybe this Cali Sober experience is the training wheels I need to get me there.

The post Dry January: Going Cali Sober appeared first on San Diego Magazine.

They’ve both got hefty pedigrees. Webber cooked at Michelin three-star Benu, and was running a Korean fried chicken food truck in Portland when he got a text from Addison exec chef William Bradley saying, essentially, “time to come back and get some Michelin stars.” Jordan was at Boulder’s one-star Michelin Frasca before joining Addison, helping then-chef de cuisine Stefani di Palma launch the restaurant’s bread program. 

January 22, 2025

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Both fans of Chinese food, in 2021 they launched a side gig—a Chinese culinary pop-up concept at places like Nola on 5th, Wormwood, Lion’s Share, and random kind strangers’ backyards. They thought about opening a food truck. Then they took over an old dive bar in Oceanside and changed the names six or seven times.

And finally, on Jan. 31, Jordan and Webber will officially open 24 Suns at 3375 Mission Avenue to celebrate the Lunar New Year.

Lunar New Year, sometimes called Chinese New Year, begins the start of spring. As an important Chinese holiday that marks fresh starts, Webber says it’s one of their biggest times of the year.

January 22, 2025

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“We have a whole new menu… every dish has a lot of intentionality and tradition and meaning behind it,” he explains. The two dishes he’s most excited to add to the spring menu are Yi Mein (known as “longevity noodles”) and Yi Sangh (“prosperity salad”).

“The longer the longevity noodle, the longer the life,” says Webber. So, 24 Suns’ take is to serve one single noodle—that happens to be 12-feet long “We really want you to have a long life!”

Lunar New Year is a tradition rife with symbolic dishes—like the prosperity salad, which uses homophones to glean meaning. “Tangerine, for example, is a homophone for abundance,” Webber explains. “It’s a really intentional salad made with families, where every family member adds an ingredient, and each ingredient has a purpose and a blessing that you say into the salad as you make it.”

He instructs his cooks to whisper their own blessings as they assemble the ingredients, and invites guests to toss it at the table. “The higher the toss, the higher the prosperity.”

Jordan and Webber have brought on Kyle South, lead sommelier at Addison and wine expert for Service Animals (the hospitality group behind Ponyboy at the Pearl hotel) as general manager. Usually, to make cocktails fit a food menu, bartenders will take a traditional cocktail and replace one of the ingredients with a spice being used in the food (in the case of Chinese, maybe five spice or cinnamon going into an Old Fashioned). But 24 Suns will lean on the chefs’ prowess to create a more ambitious cocktail program.

“We’re being very intentionally not Pan-Asian,” Webber explains. For example, don’t look for any matcha, which did originate in China, but for centuries has been much more widely found across Japan. Of course, they’re still having a bit of fun, creating things like a “Sazer-quack” by rendering duck fat in brown butter and washing Cognac with it. 

Although 24 Suns has been quietly operating since last July, they’re currently closed for renovations for a true grand opening on January 31. It’s taken them a while to get here, but each hiccup helped them hone the vision.

“It forced us to take that leap,” says Webber. I was calling it a dive bar with lipstick [in the beginning]. Now, we will not be that anymore. We’ll be a nice-looking restaurant that will match the quality of the food.”

24 Suns will hold 50-60 guests, including 16 at a stone bar, plus four big booths and tables.

24 Suns will be open Wednesday through Sunday from 4-10 p.m. starting Jan. 31. 

San Diego Restaurant News & Food Events

Enjoy Champagne and Chamber Music Series by Le Salon de Musiques

Every month during Le Salon de Musiques concert series, a musicologist (the second coolest-sounding -ologist job, after geologist, IMHO) starts the musical festivities with a chamber music concert, followed by a Q&A with the performers.

But wait, there’s more—the party continues with Champagne and a high tea buffet provided by Clement Le Deore (Desserts by Clement). The next iteration of the 15-year-strong series takes place on Sunday, February 2, featuring masterpieces by Borodin, Rachmaninoff, Catoire, and Taneyev performed on strings and piano. Music? Treats? Champagne? Sounds like it’s time to head to the La Jolla Woman’s Club.

Beth’s Bites

• I’ve followed Cassandra Shaeg’s career over the past few years, so I was thrilled to hear her SIP Wine & Beer concept will be part of the airport’s brand-new Terminal 1 dining options. San Diego may be known for craft beer, but she’s helped put our wine scene on the map, and now, everyone from around the world going through SAN will know it. 
• I strongly prefer my oysters raw than grilled, but the chargrilled oysters at Lala were Parmigiano-crusted perfection. Next time, I probably won’t share any with my dining companion (I am nothing if not ruthless with my bivalves). 
• Do you even wassail, bro? A wassail is an ancient Nordic winter tradition where revelers sing, dance, and make merry in orchards to bless the year’s harvest. Wearing a cool hat is encouraged; banging pots and pans to scare away evil spirits even more so; and of course, drinking plenty of cider is mandatory. (Not really, but it’s a whole vibe.) Calico Cidery is throwing their fifth annual Wassail at 4 p.m. on Saturday, February 1, so start weaving your crown of twigs now.

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].

The post Former Addison Chefs Opening Chinese Restaurant in Oceanside appeared first on San Diego Magazine.

The list, while short, is no surprise: Roma Norte is up for Best New Bar, while chef Tara Monsod at Animae and chef Roberto Alcocer at Valle are up for Best Chef: California. This year is Monsod’s second nomination in as many years, when she was the first-ever San Diego chef to make it to the final round. That’s huge. 

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“It’s kind of surreal,” says Monsod. “I’m happy to represent our city again—especially with the others nominated.” She’s quick to tip her hat to the Animae team, who stepped up to keep things rolling as she split her time between there and Le Coq in La Jolla. “They worked really hard to represent Animae, and do it well. If anything, it’s a team win.”

Chef Alcocer echoes her sentiments to his fellow nominees in a press release. “Being recognized alongside friends and chefs I deeply admire makes this moment even more special,” he says. “This nomination is not just for me, but for all the Latinos who work tirelessly in kitchens across the United States.” (We couldn’t agree more.)

Everyone mentioned is already intimately familiar with accolades for their work. Roma Norte’s Beau du Bois comes from the former three Michelin-starred The Restaurant at Meadowood in Napa Valley, and Roma Norte’s parent company Puesto earned a Michelin Plate nod in 2021.

Even with so many awards under his belt, du Bois says it’s still an honor. “To be listed among so many programs that we look up to, we’re very humbled as a team,” he says, citing his staff of incredibly passionate bartenders as the reason the six-month-old cocktail bar earned its spot.

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Animae also earned Michelin Plate recognition and is listed in the 2024 guide, setting them up for their own star one day. Valle snagged its first Michelin star in 2023 and has kept it ever since, making it one of only five restaurants in San Diego that have ever had a star bestowed on them (including Southern California’s only three Michelin-starred Addison by William Bradley). 

These are completely deserved, if not somewhat obvious picks. If you’ve had the pleasure of drinking or dining at any of these destinations, you’ll know what I’m talking about. If you haven’t, get the fig leaf Old Fashioned at Roma Norte; the chef’s tasting menu experience at Valle, clearly, you’re in good hands; and the short rib kare kare at Animae. Then order 10 more things. 

I’d also be remiss if I didn’t echo SDM food critic Troy Johnson’s earlier musings about the obvious imbalances of the award regions and coverage. For San Diego to only nab three nominations in two categories out of 14 eligible categories feels a little familiar, and a little disappointing. California had 46 overall nominations, with Los Angeles clocking 14 of them and 16 going to San Francisco. Our region’s culinary scene is making huge strides, but still isn’t taken as seriously as it should be.

“San Diego doesn’t get enough love and recognition for our food culture here,” agrees Monsod. But, she adds, she thinks we’re on the right track. “I think, finally, we’re getting a little more representation… and it’s exciting to see.” She points to Roma Norte’s inclusion for Best New Bar as proof the city is growing up, not just in food, but drink as well. 

Indeed, rather than dwelling on what we haven’t won, it feels like San Diego, at long last, is on the right path. Huge congratulations to Monsod, Alcocer, and the team at Roma Norte. 

The full semifinalist list is here, and nominees for finalists in each category will be announced on Wednesday, April 2. Winners will be announced at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16.

The post San Diego Snags Three 2025 James Beard Award Noms appeared first on San Diego Magazine.

The Michelin Bib Gourmand taco shop is taking over the 8,800-square-foot space that formerly housed El Jardín and Go Go Amigo (near Moniker General). Despite the building’s resistance to Mexican cuisine concepts thus far, Vizcarra has eyed it for a long time. 

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“Liberty Station is one of those places that continues to grow,” he says, pointing to the steady flow of locals and tourists who flock daily to the one-time Naval training center along the bay. To completely transform the indoor/outdoor space, he’s bringing in JSa architects, who designed chef Enrique Olvera’s two-Michelin-starred Pujol in Mexico City and Michelin-recognized Criollo in Oaxaca. 

Because of the size and massive outdoor patio, Vizcarra plans to emulate the beautiful but unpretentious dining culture of Mexico. It’ll feature Lola 55’s trademark fast-casual tacos, plus some plated options that feature plenty of wood-fired flavors from the outdoor grill.

“There are just so many things that you can do with wood and fire, and not very many places in San Diego have that luxury and that ability,” he explains. “We have it, and we have the know-how that goes with it as well.”

Over the next few months, he’s sending a number of his chefs to different corners of Mexico to hone their skills. Vizcarra’s aiming for an August/September opening, but it’s not the only project he’s working on. He’s also transforming the original Lola 55 location in East Village into a full-service restaurant. 

When he opened the first Lola in 2018, he wasn’t sure how San Diegans would receive it. “We were changing the dialogue with tacos,” he says. Covid-19 disrupted their trajectory, but it also gave them an opportunity to evaluate the concept’s longevity. 

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Business was booming, but customers weren’t utilizing the grab-and-go approach as much as he anticipated. “People were standing there with trays, waiting for a table to open,” he explains. “And as much as you love that, you also don’t feel great because your customers’ food is getting cold.” 

The reimagined Lola 55 East Village will also have a taco omakase experience, not unlike the famed Pujol, plus tasting menus. Vizcarra anticipates switching all Lola 55 locations to full-service, while keeping the fast-casual concept at newer L55 concepts in Westfield UTC and the Rady Shell (plus future outposts). 

He hopes (and believes) people will embrace the change. “Lola belongs to San Diego,” he promises. “We want people to come in and immerse themselves in the location… to be transported into a Mexican ancestral artisan experience.”

San Diego Restaurant News & Food Events

Cheese, Please: New Expo Coming To Liberty Station

The annual Liquid City Cheese Expo has rebranded itself as Cheese & Libation Expo and will take place at BRICK at Liberty Station from May 16-18. It’s still a bonanza of artisanal cheese from around California and the globe (CheeseSmith, Cypress Grove, etc.) and AleSmith and the Women’s Wine Alliance pouring drinks over the three-day event. Don’t drink? Not to worry—plenty of NA beverages will also be available. Does dairy not agree with you? Pack your Lactaid pills and a prayer. 

Beth’s Bites

• The talented Logan Kendall has departed from Cellar Hand, and Ashley McBrady—who helped Kendall develop it into one of Hillcrest’s most-talked about restaurant of 2024—is the new exec chef. The restaurant’s full-time fermentation chef Chris Ruhl (ex-Trust) remains by her side to continue their relentless pursuit of hyper-local cuisine. As long as they keep the chicken liver pate, I’ll live.
• Trying to get into Tribute Pizza next week? Hit pause on your plans—the North Park pizzeria is closing for a week starting (Jan. 20-28) to give their pizza oven some major TLC and a few necessary repairs. Try to manage your cravings for Grandma-style pies until then. 
• Despite its acclaim as a citrus cultivator (they even have a World’s Biggest Lemon sculpture), Lemon Grove isn’t known (yet) for its thriving restaurant scene. However, the small town just southeast of San Diego is about to get a new mariscos spot called El Cata Mariscos & Sushi at 8099 Broadway in the short-lived Barn House BBQ location. I’m not sure if it’s the same people behind Mariscos El Cata in Old Town, but either way, I wish them luck—and more longevity than their predecessors.

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].

The post Michelin-Recognized Lola 55 Expanding & Evolving  appeared first on San Diego Magazine.

November 29, 2023

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Valdez operates three Lucky Irish pubs across Ensenada and Valle de Guadalupe, but the Bonita beer garden—the group’s first outpost in the U.S.—will serve Mexican craft beer from across Mexico, including Insurgente (Tijuana), Cervecería de Colima (Colima), Wendlandt Brewery (Ensenada), and Cerveza Cardera (Ensenada), plus locals like Burgeon, Goal, and Fall. For now, Valdez says the beer garden won’t offer the beer he brews in Mexico, but he plans to invite brewers from across Mexico to collaborate at Citizen Brewers in Mission Gorge to serve in the future.

Sarah Lopez of Bonita Food Market and chef Jorge Aranda of Monterrey Ribeye Burgers are the food partners for Lucky Irish. Expect American-style pub food, like truffle fries and burgers made with ribeye meat, and some more elevated dishes that will rotate with different guest chefs every month. They’ll also be doing beer and wine pairings (wines from Valle de Guadalupe). Despite the name, don’t expect much Irish pub grub to dominate the menu.

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“We do sell Guinness,” Valdez chuckles, saying they do celebrate St. Patrick’s Day with corned beef sandwiches and Irish stew.

The food concept is still in its final planning stages. Valdez says he hopes to throw a grand opening party with both Monterrey Ribeye Burgers and brewers/vintners sometime this month. Hours will run 4 p.m. to 10 p.m. on weekdays, open until midnight on weekends.

“We’re going to have live music, food from Monterrey… [and] the best beers, from what I know, from California and Mexico,” he promises. “Everything’s coming together.”

Lucky Irish Beer Garden soft opens on Friday, January 17 at 4068 Bonita Road.

Beth’s Bites

• WhistlePig is one of my all-time favorite brand names (you can’t tell me that’s not fun to say!!), and the famed American whiskey brand is heading to George’s at the Cove. On Friday, January 24 at 6 p.m., guest chefs Jason Knibb from Nine-Ten and Mike Reidy from The Fishery join chefs from George’s to host a family-style feast with accompanying WhistlePig samples, plus a few cocktails just for fun. Is it just me, or does a dram of Boss Hog X inspire some… creative visuals?
• TIL (that’s Today I Learned for those not chronically on Reddit) that Q&A Restaurant and Oyster Bar closed inside the Brick Hotel in Oceanside. Even as a raw oyster fiend, I can live with the change, because now it’s The Lobby Tiki Bar & Grill and features a whole bunch of rum drinks. I’m a beer and cider girl at heart, but when the urge strikes, I run to rum, so yes I will have a Mai Tai.
• I finally scored a reservation to eat at Books & Records for an all-too-rare date night with my husband. What can’t I miss? Let me know at [email protected] or ping my Insta here with your food and drink suggestions!

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].

The post Popular Ensenada Taproom Opening in San Diego  appeared first on San Diego Magazine.

People touch your life for brief moments, with varying degrees of intensity—and sometimes the short-lived ones hit the hardest. Strangers morph into best friends. Lovers fade to strangers. Friends move on with the demands of their opposing lifestyle. Or they die from it. 

I recently found out a new friend had passed at the age of 42 after checking himself into rehab. He was my age. I listened to the voicemail he sent me on December 26. I’ll get back to him soon. I’m traveling. I’m busy. But here I sit with a ghost trapped in my phone, a constant reminder of my shortcomings as a friend; for not calling him back and, really, for not telling him to stop.

I didn’t cry—I’m not sure why—but I was heartbroken for his friends and the community he had built. As I grieve him, his loss is serving as a reminder to love and take care of myself. 

And that’s what my Dry January is all about.

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Then comes January 8. I was feeling so proud that I had spent a whole week without alcohol for the first time in quite a while. I was waking up early. I was tackling my tasks with gusto. I had so much time to devote to myself and my new routine. But my pride was paused when I found out about the severity of the Palisades and Eaton fires. 

I lived in Los Angeles for nearly 20 years before my move to San Diego, from a freshman in college at Malibu’s Pepperdine University to becoming a bona fide adult attempting to live out her dreams in northeast LA’s Highland Park, just southwest of Altadena. My heart is utterly shattered for my former home, my friends who have lost it all, and the city’s history that has been scorched. This ache for Angelenos is compounded by the fact that Lahaina is my hometown. I’ve been through this before.

Anybody else need a drink?

Dr. Katarina Thatcher, an addiction specialist and therapist at Monima Wellness Center, San Diego’s first female-only therapeutic recovery center, notes that “a lot of the times, I noticed that people typically start getting into a maladaptive relationship with substances when their mental health is on the decline. And, to be honest, substances work. That’s part of the reason that we gravitate to them.” There’s the rub. 

Depending on the severity of one’s use, Thatcher cautions that when choosing sobriety “it’s really important that you get a health care team involved … because it can get very scary and people can get very sick.”

Overall, she says, “I think what is important for people to realize is when you’re challenging your relationship with a substance, [ask] what function does it serve? Or, what is it that keeps me coming back to this thing?” Most of us know what we’re numbing but naming it out loud can be the hardest thing to do.

My sister invited me out to dinner on January 9 for my niece’s birthday. I knew this would be the hardest hurdle I’ve faced. My sister and I grew up in restaurants together, always surrounded by the normalcy of drinking. Cocktails to start and a bottle of wine (or two) to finish was the liquid cadence of every meal. My sister is my best friend—and neither of us can deny an Aperol Spritz. The co-signing on questionable behavior is real. She texts me the wine list as I’m driving to the restaurant. I walk into the clamor of kids and the din of the other diners. She’s sitting there smiling through the cacophony with a Sauvignon Blanc. 

I know I don’t have to drink. I know she’ll be fine if I don’t. She won’t shame me. She won’t get sad. But I feel the urge to keep up appearances. This is how we dine.

Dr. Thatcher calls out some of the main triggers for people on their sober curious quest. “My mind goes to people, places and things,” she says. “If you know maybe you’re going to be in a situation where you’re going to be really uncomfortable, or you know that there’s going to be a lot of drinking, and maybe you’re fresh on your recovery journey or your abstinence journey, maybe it’s best to sit that one out.”

But, again, there I sit. The waitress approaches and spews that baiting line I myself have said a thousand times, “Anything to drink?” I spy the happy hour menu and spot a Chardonnay. Despite my better wine knowledge, it’s my kryptonite. I order the $6 glass and know it’s going to be horrible.

November 21, 2024

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The waitress comes back, delivering the chintzy glass full to the brim. I think of my friend who’s gone. I think of the LA that’s gone. I think of my progress, which is seconds away from being gone. Surely one little glass won’t set me spiraling. I take a sip. Gasoline with notes of pear. This pick wasn’t worth breaking my fast, but I’m heartened by the fact that I don’t finish it. Maybe because it’s terrible or maybe because I know better.

Dr. Thatcher emphasizes that “relapse is a part of recovery, which I think can be really daunting and maybe even discouraging for folks. But also perfectionism, or the idea of doing things perfectly, is also damaging to mental health. So, if you do relapse, or if you do have those sips, and you’re like ‘That’s not for me.’ Then, okay, there’s no need to beat yourself up over it.”

Though I let myself slip, I got right back on the horse and haven’t touched a drop since. Am I disappointed with myself? A little. But this experience proves that I can allow alcohol in when I want and shut it off when I want. I think.

Next week, we give our state’s latest adult export a shot and go Cali-Sober.

The post Dry January: Relapsing and Rebounding appeared first on San Diego Magazine.

And now she’s gonna hunker down in a tiny kitchen in Leucadia to cook a nightly dinner party at a new lounge called Leu Leu. It’s a 1930s bungalow next to Pannikin on Highway 101. Unlike her other restaurants, she’s a partner in this. It opens in a couple weeks.

“You know me, it came to me in my witchy ways,” she says. “I get an instagram DM from the person who sat behind me at the Padres game. He said, ‘I have this project I want you to check out.’ I met with him about it, and a month later I’m signing a contract.”

December 24, 2024

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I’ve known Zepeda for years, a friend. She’s a spitfire with a Category 5 IQ and a mystical hush-now-the-ancestors-are-talking approach to life. If ayahuasca were a chef, it’d be her. In other words, she’s a TV producer’s dream. And after being a crucial part of elaborately ambitious, James Beard-nominated San Diego restaurants—first Bracero in Little Italy as Javier Plascencia’s chef de cuisine, then as exec chef of El Jardin in Liberty Station—Leu Leu feels perfect for her. Tiny place where a cook can cook and a high-wattage personality can radiate.

What she liked about her partners on Leu Leu—Jason Janececk, who co-owns Corner Pizza, and Britt Corrales, a born-and-raised Leucadian by way of Sonora, Mexico who apostles about growing your own food and throws parties around it with her Mariposa Events Co—is that they’re just as ambitiously hippy as her.

“You’re gonna roll your eyes,” she says. “But when Jason and Brittany presented it to me they talked about restaurants being about mystery and secrecy, just a room of creators organically drawing people to them. They talked about Leu Leu as a ‘she.’ This kind of character—I picture a Holly Golightly coming home with her heels in her hand, super chic but a little messy, eating a burrito, playing poker and smoking cigarettes.”

The Leu Leu food will be anchored in her Mexican-American roots, but also Mediterranean (her mentor is James Beard Award-winning chef Gavin Kaysen), Moroccan, Eastern, whatever the hell, because that’s how chefs cook for their friends.

January 30, 2024

Iron Chef's Claudette Zepeda's Guide to Eating in Imperial BeachRELATED ARTICLE

“Unpretentiously munchy,” she says. “In Spanish we call it munchoso, the food you want to eat with your friends. Mom’s-house rules. It’s just me riffing, cooking for people who like food. Mexican, African, Chinese—immigrant food, my love letter to San Diego. We’re not going to be ‘turning tables.’ You’re going to vibe to the music. You’re going to have a seat in our home until you’re done.”

There’ll be Leu Leu’s faberge egg, a perfect egg with sushi rice and panko, deep-fried with beef tartare with sweet and sour glaze. A duck confit tamal. Masa Koji roasted beets with whipped herb toum (Lebanese garlic sauce). Pibil lamb shank with beans. Sea bass kofta meatballs with naan and yogurt and zhoug, masa ball soup (a Mexican riff on the Jewish classic). Plus crudos and salads and a whole “rip and dip” section with breads and sauces (including a deviled-egg dip). For desserts, sundaes featuring ice cream from beloved Oceanside indie shop, Little Fox Cups & Cones.

The vibe will be vibey. Interior will be created by the sister duo behind Design 4 Corners, who’ve handled other local projects like Kaito Sushi and Van de Vort at One Paseo. Janececk is a landscape architect, so the outside patio will have gorgeous trellised arches with vines growing, some epic candelabras, LED lights on a giant pine tree. Corrales’ family is one of Leucadia’s heritage flower growers, so it’ll be O’Keefey. Music will be curated, and key. Zepeda’s bringing out her vintage tupperware collection for the Moroccan tabletops. There’ll be beer and funky wines with stories behind them, largely the stories of women winemakers. The whole place fits a whopping 65 people.

“It’s not a restaurant or like any project I’ve ever done,” she says. “It’s a lounge, the most indie project I’ve ever been a part of. We’re not trying to pull the stars down from the sky—we’re just punk kids doing something fun. And I love Leucadia because it reminds me of Imperial Beach where I grew up. It’s such a feral community, they embrace my weird.”

As for the timing, Zepeda was ready for this intimate, personal thing. She’s been through it. The highs, lows, bright lights, high-profile gigs leading straight into paying-bills terrors, motherhood, acclaim and hater bile. She’s finishing her book right now, with editor and respected food writer Francis Lam.

“I went to Santiago and walked 160 miles to un-fu** myself, came back cracked open and ready to receive,” she says. “Everything lifted when I got home. I just let go and noticed the magic around me, and the ****ing Tetris really started Tetrising. And then I get a random DM at a Padres game.” 

Claudette is about to Claudette.

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].

The post Celebrity Chef Claudette Zepeda Opening New Lounge in Leucadia appeared first on San Diego Magazine.

That space was the original location of San Diego’s iconic indie-music box, The Casbah (which moved down the street to its current location in 1994).

June 7, 2024

18 of the Best Bars for Live Music in San DiegoRELATED ARTICLE

Richter and business partner Paul Scappechio plan to honor that history when they open Kiku Room, San Diego’s newest listening bar and cocktail lounge. Whereas most listening bar concepts lean toward a chill vibe, Richter says Kiku will up the energy. 

“Music with a pulse is definitely the key here,” he explains, pointing to dark disco, international dance music, Balearic house music. It won’t be a club environment, he’s clear to point out—more of an intimate neighborhood bar that spins tunes with a beat. 

Listening bars depend on prime acoustics and prime drinks. On the drinks side, Kiku enlisted Taylor Ivision, a bar consultant who tended at CH Projects’ Youngblood and Noble Experiment. The core will be riffs on classics—Negronis, martinis, and Midori sours—at a neighborly price. 

“We’re just kind of tired of paying $18 for a drink, and a lot of other people are too,” Richter says. Kiku will always have a rotating option of three or four classic cocktails for $10. “We’ll have our specialty cocktail menu that’s a bit higher priced, but we at least want to give the option to get a classic for 10 bucks.”

The space doesn’t have a kitchen, and they’ve got no interest in adding one. “It’s always been a bar, on and off since the ’60s, and we’re going to keep that alive,” he says. Expect drink-friendly (nuts, olives), though Richter does hope to partner with food trucks and other pop-ups.

Ralitsa Kombakis of Studio Rallou is designing the stripped-down space that Richter calls “a reprieve from the maximalist trend sweeping the city. We really want the space to feel like your neighborhood bar.” 

Kiku Room opens summer 2025 at 2812 Kettner Boulevard. 

San Diego Restaurant News & Food Events

Michelin Star Chefs Coming for One Night at Valle

On January 30, Michelin-starred Valle hosts the fourth iteration of its Tres Amigos chef series. To kick it off, Valle chef Roberto Alcocer invites two fellow Southern California chefs to play for a night: Tony Esnault of Michelin-star L.A. spot, Knife Pleat, whose restaurants Church & State and Spring made Jonathan Gold’s annual “101 Best Restaurants;” and Chris Barnum-Dann (another Michelin man and James Beard semifinalist who’s done the Food Network thing). With three Michelin stars between the chefs, it probably won’t suck. Tickets are available right here while they last. 

January 9, 2025

10 Must-Try Meals from Carlsbad RestaurantsRELATED ARTICLE

Oceanside Launches Inaugural Swell Plates Series

Oceanside’s recent-ish food revolution has been well-documented, and this month you can taste a decent portion of the buzz in one fell swoop. From January 15 through February 13, the new Swell Plates Series will bring together restaurants like Flying Pig, Allmine, Matsu, 333 Pacific, Dija Mara, 24 Suns (newcomers from chefs who worked at Addison). See the full list of restaurants and dishes here. 

Beth’s Bites

• Westfield UTC’s culinary transformation just added two more arrivals to its food city. Melo Melo’s silky jelly desserts have landed right behind Uniqlo, and Van Leeuwen Ice Cream lands on January 17. Would I try a ranch-flavored scoop? Inconclusive. Would I smash a pint of their coffee affogato on a Friday night? Absolutely.
• San Diego is finally getting the bagel scene we’ve all been waiting for. Spill the Beans is a coffee shop first, but their bagels shouldn’t be overlooked. Chef Karina Orozco’s signatures range from standards like plain and everything, plus sweets like French Toast and cinnamon raisin, and savories like onion and garlic and sundried tomato-cheese. She also does housemade spreads (like red chili & garlic, my personal obsession). Their fourth location at 980 Garnet Avenue in Pacific Beach is now open seven days a week, and yes, after what feels like 200 years, their Ocean Beach spot is still coming soon.
• It’s time to say farewell to beloved bakery and cafe La Clochette in Pacific Beach, but the concept isn’t gone. Their Mission Valley location in Civita remains open, so we can still get our Croque Monsieur fix.

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].

The post Hi-Fi Listening Bar Coming to Little Italy This Summer appeared first on San Diego Magazine.

April 20, 2024

Harvesting San Diego's Rarest Weed CollectionRELATED ARTICLE

The brainchild of San Diego natives and married couple Alex and Pearl Ayon and co-owned by the Sycuan tribe, Sessions took nearly four years to bring to life. The 16,000-square-foot venue is spread across three stories, starting with an Apple Store-esque dispensary on the ground floor, a sprawling 5,000-square-foot lounge on the second floor, and—eventually—a rooftop bar with sweeping bay views. 

While Sessions hopes to host guests someday and serve alcohol on the rooftop, cannabis consumption will remain a second-floor privilege, and the rooftop plans are, at present, just a heady dream until the lounge is up, running, and smoothly sailing.

Inside, the space feels lush, like the Rainforest Café sans the kitsch. Dim lighting, natural wood accents, and foliage give the lounge a moody, upscale vibe. Sectional seating invites communal vibes, while sleek dab rigs and gravity bongs offer state-of-the-art consumption experiences. Trained staff are on hand to guide guests, whether they’re looking for a microdose or a full-on sesh.

“We’ve been in the cannabis industry for years,” Alex says, referring to his and Pearl’s 15-year-long history running dispensaries through the medical era into adult-use legalization. “But Sessions is about more than selling products, it’s about creating a space that reflects San Diego’s creativity and community.”

Food is key to the experience. The lounge has paired up with next-door Kimball Coastal Eatery, which has designed a separate menu and food service specifically for Sessions. Kimball co-owner and executive chef Jorge Bendesky, who trained at the Culinary Institute of America in Hyde Park, elevates—forgive the pun—cannabis-friendly cuisine with dishes you’d expect at a top-tier restaurant. 

His menu includes an 18-ingredient ahi tuna crudo on crispy rice waffles, brioche French toast stuffed with peanut butter and jelly, and salads featuring herbs grown in the lounge’s onsite garden. They’ll even have high-end mocktails, which you have the choice to drink straight or infuse with low-dose THC drink additives. A dumbwaiter shuttles food from Kimball Coastal Eatery’s second kitchen directly to the lounge. It’s a seamless operation designed to impress cannabis novices and seasoned users alike. “This isn’t stoner food,” Bendesky emphasizes. “This is food that stands on its own. But if you’re high? Yeah, it’ll blow your mind.”

Sessions by the Bay is also a historical moment for California’s cannabis industry, thanks to AB 1775. Signed into law in 2024, the legislation permits cannabis lounges to serve freshly prepared food and beverages—a game-changer in an industry long restricted to prepackaged snacks. The bill also comes with strict requirements for air filtration, which Sessions meets with a system that keeps the air fresh and odor-free.

Prop 64 may have legalized recreational cannabis sales, consumption, and production in 2016, but the reality is more nuanced. Technically, the law only allows legal cannabis consumption inside someone’s home—that’s good news for homeowners, but most rental agreements disallow smoking of any kind, including cannabis, even for medical reasons. Sessions bridges that gap, offering a safe, legal, stigma-free environment for public consumption. For activists and pro-cannabis advocates, it’s more than a lounge; it’s a space designed to normalize cannabis use while educating guests about safe consumption practices.

“We wanted to create a place where everyone feels welcome,” Alex says. “Whether you’re a tourist, a first-timer, or someone who’s been part of this culture for decades, you’ll find something here.” 

To that point, Sessions is stocked with state-of-the-art consumption devices, from gravity bongs to vaporizers, all well-cleaned between uses. They also have a variety of microdosed products, as well as CBD products, designed for people who are newer to using cannabis or who prefer either a muted high or none at all. Smokeable cannabis flower, oil cartridges, concentrates for dabbing, edibles, and other cannabis consumables will be available for purchase both on the ground-floor dispensary and in the lounge.

Then there’s the art. Sessions features a 12-room immersive exhibit that takes guests through cannabis history—from its medicinal ancient roots to the War on Drugs to today’s complex regulatory landscape. Alex says each room is designed to provoke thought and inspire wonder, even if you’re just there for the visuals. “Instagram-worthy” bathrooms and a hidden installation exploring cannabis’ complicated legal past and present round out the experience.

The goal is “unreasonable hospitality,” says assistant lounge manager Steph Diaz, who has also long been active in the San Diego cannabis community. When the doors open on February 28, Sessions by the Bay will be more than just the region’s first cannabis lounge. It will symbolize how far the industry has come and also how far it still has to go. Whether you’re here for the ahi tuna waffles, the art, or the dank nugs, one thing is clear: Sessions will set the new standard for cannabis hospitality in San Diego. Spark ‘em if you got ‘em.

The post SD’s First Cannabis Lounge Coming to National City appeared first on San Diego Magazine.

Carl became a train-stop bucket list for health-retreatists, including Hollywood (’50s actor Leo Carillo, star of hit TV show The Cisco Kid, was its most famous part-time resident—his naturalist estate is now a Carlsbad park). To balance the city’s food chi, chicken mania struck here next, when the iconic Victorian house owned by “Father of Carlsbad” Gerhard Schutte was transformed into Twin Inns, an all-you-can-eat clucker spot, in 1919. Early foodies traveled from far-flung places to heal themselves with Carl’s meaty arts.

May 17, 2023

A Brief History of North CountyRELATED ARTICLE

Carl was in no rush to become a boom town; the 5 freeway wasn’t even built until 1953. The airport arrived six years later (mention it if you wanna agitate a local), bringing the private-jet set and a healthy snowbird connection, thanks to Taos and Mammoth direct flights during winter.

A few key things helped spur a more modern culinary scene: San Diego city became impacted, driving people north, south, and east (coasts get populated first); Legoland opened in 1999, bringing engineery tourists galore; Carl became the center of the golf universe (Callaway, Titleist, you name it, they’re all here); Viasat built a 1.1-million-square-foot campus with 1,700-ish employees; and a Consortium Holdings leader spun off to open Campfire, followed by the eventual Michelin-starred spot Jeune et Jolie.

December 24, 2024

The Top 20: Best New San Diego Restaurants of 2024RELATED ARTICLE

A food scene, after all, depends on a constant flow of people and talent. The city that was once sleepy, fit, and idyllic is now energized, food-aware, and… still idyllic. Here are a handful of dishes you gotta try in Carl.

GONZO!

GONZO! Red

Gonzo! has been slinging Japanese comfort food and hosting concerts since 2020. The spicy miso broth of the red ramen boasts mouth-tingling Sichuan pepper and an optional hit of Carolina Reaper.

Pitfire Pizza

Honey Bear

San Diego is finally a legitimate pizza town, and, in 2023, Carl got some James Beard–nominated star power with Pitfire (the OG is in North Hollywood). The perfectly charred Honey Bear gets three cheeses (ricotta, moz, provolone), a drizzle of honey, hunks of sausage, Calabrian chile, and a sprinkle of bee pollen.

Stella Jean’s Ice Cream

Strawberry Oat Crumble

When we’re not seduced by the flavor of the month, this is the always-there flavor we can’t quit: a base of sweetened oat milk blended with strawberries and woven with crumbly oats. It’s creamy, dreamy summer year-round.

Rainbow Cauliflower Taco

Lola 55

Lola 55 is a San Diego taco success story (hi, James Beard Bib Gourmand) created by Tijuana native Frank Vizcarra, a real brain who helped McDonald’s expand globally before striking out on his own with an ode to his mom’s food. This vegetarian delight comes stuffed with charred rainbow cauliflower and eggplant, avocado mousse, shaved almonds, cilantro, salsa, and raisins. Oddly delicious.

Nick’s On State

Warm Butter Cake

Nick’s is a comfort-food chain stalwart that does classics well. The signature dessert is warm butter and sugar melted together beneath a scoop of vanilla ice cream and berries. Share elsewhere—this is a solo desire.

Campfire

Pork

At Jeune et Jolie’s sister restaurant Campfire, smoke isn’t an accent—it’s a core attribute. Get the slab of smoked pork dressed with beans, luscious plums, and large-grain mustard. Kids are welcome (the DIY s’mores are a mandate; plus, there’s a massive teepee out back).

Steady State Roasting

Rosemary Latte

Appreciate the occasional zhuzh’ed-coffee? Steady State’s rosemary latte is the call. It’s
not often you see a culinary-herb espresso. Rosemary is a brute, but the baristas here use an appropriately delicate hand.

Ember & Rye

Hanger Steak

After a long kitchen-fire closure, Park Hyatt Aviara’s signature restaurant is remodeled and back with a hell of a chef duo: James Beard–nominated Jon Bautista (formerly of Kingfisher and The Fishery) and Top Chef and Next Level Chef star Richard Blais. Any steak will do, but an eight-ounce slab of prime hanger from Brandt Beef is otherworldly (and only $44). Order the BBQ glazed carrots with nasturtium flower honey and smoked butter.

Himalayan Sherpa Cuisine

Lamb Tikka Masala

I’m no doctor, but I’m pretty sure a plate of this richly spiced, tender lamb tikka masala will cure whatever ails you. Call in enough naan to mop up every last bit… stat.

Shorehouse Kitchen

Mango Pancakes

The fluffy mango-guava-compote-smothered pancakes here are a plate of sunshine. Sit outside; breathe in the sea breeze. This place is like a tropical vacation in the heart of Carlsbad Village.

The post 10 Must-Try Meals from Carlsbad Restaurants appeared first on San Diego Magazine.