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.

It was a tough year for restaurants, yet the silver linings were plenty. After another year of eating through the city, these were the silveriest of linings—the new restaurants that you gotta check out.

31ThirtyOne

Drew Deckman is a chef who worked his way up through the Michelin-star ranks in Europe before dropping out of that scene to work on fishing boats in the Southern Hemisphere. He became a better, sustainability-obsessed restaurateur because of that experience, and he recently earned more Michelin stars. It’s a full circle, which finally brought him to San Diego with this North Park spot. He’s about as good as they come.

Yakitori Tsuta

If you were making a pantheon of San Diego’s yakitoris (Japanese grill joints), Yakitori Hino and Yakyudori would be on that list. So it was big news when a longtime chef who cooked at both, Tatsuro Tsuchiya, opened Yakitori Tsuta this year in the Nijiya Market on Convoy Street. He’s doing an 18- to 20-course yakitori omakase that focuses primarily on every part and every rendition of chicken, fired over those famed binchotan coals (high-grade Japanese charcoal that burns hotter and cleaner). The dinners finish with a bowl of ramen.

April 26, 2024

The Best Restaurants in San Diego 2024RELATED ARTICLE

Roma Norte

Arguably the top cocktail-bar opening of 2024. The brothers and cousins who run Puesto have imported some serious talent into San Diego’s food scene, and two of them get their own cocktail show with this Mexico City–inspired cocktail joint in The Headquarters near Seaport Village. Beau DuBois was the beverage director of three-Michelin-starred The Restaurant at Meadowood, and his partner in crime Derek Cram made drinks at PDT and Momofuku. From a fig leaf old fashioned to mezcal habañero margaritas and a rum and housemade Coke (with a killer chicken sandwich), this is an evolution in city drinks. 

Happy Medium

If you had a great cocktail in a cool place over the last couple of decades, good chance these two excessively likable dudes created it. Happy Medium is the partnership between Eric Johnson and Christian Siglin, two of the principal architects of San Diego’s craft cocktail scene. They met at Noble Experiment way back when, then went on to lead spots such as Craft & Commerce, Sycamore Den, Camino Rivera, and Fernside. A laid-back, kid- and dog-friendly joint with excellent drinks (including booze slushees and on-tap negronis), plus chef-built riffs on fish n’ chips, sloppy joes, corn dogs, beef dips, and the like.

Knead Bakery

Adrian Mendoza went from Spago to Herb & Wood to Wayfarer to Urban Kitchen Group, earning a name as one of the top pastry chefs in San Diego in the process. Deserving a place of his own, he gets it with Knead. On the bottom of the new Symphony Towers, it’s part of the University Club’s impressive culinary revival (Knead is open to the public). Everything hits, but the croissants are the big pastry bang at the center of his talent universe (try the one with egg). 

Leila

We’re running out of superlatives with CH Projects (the architects of always-packed spots like Born & Raised and the Lafayette Hotel). The restauranteurs took an ordinary storefront in North Park and created a Lucas Films–caliber otherworld that evokes a pan-Middle Eastern night bazaar. It’s a group project, but it’s also personal for CH founder Arsalun Tafazoli. With breads (khobz, naan, barbari) and kabobs (koobideh, shishlik, joojeh) and sauces and sprinkles and dips (toum, amba, dukkah, zhoug), it’s a long-overdue main-staging for Middle Eastern food in San Diego. With 7,000 reservations before Leila even opened, the hype is real. 

Ponyboy

Well, this is a clown car of talent. The dining space at San Diego’s cool, midcentury-modern motel in Point Loma has always been poolside-petite. And the Ponyboy roster is unfairly stacked, with chefs and drinksmen and sommeliers from Addison, Lion’s Share, Wormwood, and CH Projects. It’s food from the Russia-might-nuke-us era, from TV dinners to deviled eggs to ambrosia and one of the best chicken Kievs the city’s seen since Reagan’s immaculate hair was on every TV.

Wildland

Restaurateur John Resnick and chef Eric Bost are the Daft Punk of North County’s coastal restaurant scene. They pretty much own State Street in Carlsbad now. The only problem with their twin winners Campfire and the Michelin-starred Jeune et Jolie is that they’re dinner-only. So they partnered on this all-day bakery/cafe/bar/restaurant across the street, with wine director Savannah Riedler (Juniper & Ivy in SD, Saison in SF), baker James Belisle (Per Se), and chef de cuisine Kaitlyn Jean Smith (M.B. Post and Bost’s pandemic-crushed beloved restaurant, Auburn).

November 26, 2024

The Biggest San Diego Food & Drink Trends of 2024RELATED ARTICLE

Haven Farm + Table

They built a commune in Encinitas around a farm and put a pretty stunning restaurant in the middle of it. Fox Point Farms is a new housing idea (or is it old, ancient?) in Encinitas where the restaurant has its own sustainable and regenerative farmer—plus one of my favorite humans in the food scene, chef Alex Carballo, paired with young-gun chef Kelston Moore. 

Le Coq

Tara Monsod is a force of good in the city’s food culture and a massive talent. Fresh off becoming the first San Diego chef to be named a finalist in the James Beard Awards, she helms the last restaurant for Puffer Malarkey (Herb & Wood, Herb & Sea, Animae)—a French steakhouse with an absolutely killer tuna crudo and a creamed spinach with an onion soubise. If you’ve followed the city’s food scene for any amount of time, you gotta see the final show from one of its top duos.

Sushi Maru

If you lived near downtown say, 20 years ago, you had exactly one good option for sushi—Taka. Behind the sushi case was chef Tsuyoshi “Maru” Maruyama. After going home to Japan for a brief time to care for family, he returned this year to build a 20-seat, omakase-only concept on Cortez Hill. Twenty courses, two hours. A lovely little place from a beloved local.

Communion

People who are gray and ashen in their hearts have said the building is too pink. As if a pop of color is satanic. Personally, I love Mission Hills’ new Golden-Girls-on-Pepto blush pink residential tower, The Sasan. And on the rooftop is a view restaurant led by some of the bigger talents in the city—chefs Mike Moritz (Mister A’s) and Jon Hawkins (George’s at the Cove), pastry chef Aly Lyng (George’s at the Cove), and bar specialists Eliza Woodman (Camino Rivera) and Marina Ferreira (Botanica). Best for me is the family behind it: Jacquee Renna Downing and her husband created the SD classic Pacifica Del Mar.

Cellar Hand

There’s a lot to like about this project. Chef Logan Kendall is a real talent and one of the biggest local-ingredient nerds I’ve met in a long while, known to appear tableside to make you taste some rare herb he found growing behind a barn in Ramona. It’s owned by Pali Wine Co, a father-son, family operation that started making low-intervention wines on the central coast (in Lompoc). Get the Thompson Heritage Ranch chicken liver pâté with orange wine jello cubes.

Sea & Sky

This is still lowkey one of the best views in San Diego, just like when it was Elario’s and jazz musicians were playing in the corner. Now it got a makeover from Hirsch Bedner Associates, who handled the holy-expletive Sphere in Dubai.

Amalfi Llama

Where once, eons ago, there was only the mighty Orange Julius and soccer-practice pizza, UTC’s transformation into a food Disney World is nearly complete. Its business model seems to be recruiting the most raved-about concepts from across the country (the first Shake Shack in San Diego landed here, plus Din Tai Fung, Javier’s, and Marugame Udon) to go with some beloved locals (CH Projects’ Raised by Wolves, Menya Ultra Ramen). Amalfi Llama is a breakout hit from Miami chef Jeffrey Mondaca (it’s helmed locally by Jaime Sebastian Chavez Monte-Alegre, formerly of Coasterra). It’s live-fire cooking that straddles Mediterranean and Patagonian food, with everything from woodfired pizzas and pastas to steaks and branzino.

Bivouac Adventure Lodge

If there’s a group making progress in San Diego, Lara Worm is probably a board member. This year, the queen of local craft cider debuted the elaborate Adventure Lodge, which is like a warm, welcoming yurt for North Park culture that quadruples as a cider tasting room, café, event space, and zen third place for the remote-work generation.

Finca

Every neighborhood needs a wine bar with good food, and now this is North Park’s. It comes courtesy three vets of top San Diego restaurants: front-of-house pro Dan Valerino and chef Joe Bower from Juniper & Ivy, plus partner Ricardo Dondisch, who ran probably the best service in the city at The Hake (RIP). Obsessive, approachable wines from Spain and small California growers, plus a killer yellowtail crudo and patatas bravas.

Desserts by Clement

The excellent Le Parfait Paris has served as a talent incubator for the bread arts in San Diego. Much like Sushi Ota spun off Hane and Himitsu and other top sushi spots for the betterment of the city, this year one of Le Parfait’s pastry chefs launched his own shop in PB. Clément Le Déoré, a lifelong baker, came direct from France, was a finalist on Food Network’s Spring Baking Championship, and launched his own commercial bakery that supplied The Hotel Del Coronado and The Westgate Hotel. He finally got a storefront with partner Romain Bonnet of Selling Sunset. They’re serving savory croissants (prosciutto, fig, brie, arugula), tarts, petit gateaux, and other delights. You gotta try the croissant rolls dipped in various pleasures (nutella, pistachio).

Merenda

What happens when a PhD in food anthropology and a guy who was raised in Oceanside hook up with one of the city’s top wine minds (Heidi Greenwood of Herb & Wood and Cucina Urbana), a consulting chef from Rustic Canyon (Travis Hayden), and the design team that built Jeune et Jolie and Broken Spanish (Bells + Whistles)? This place does. The food anthropology background means local farmers and ingredients are core identities for the wine shop and third place’s small menu (it has just a couple induction burners) that includes scallop ‘nduja, lamb tartare, pork and apples, grilled duck, and mushroom ravioli.

Tanner’s Prime Burgers

A three-Michelin-starred chef does a smash burger in San Diego and it’s every bit as good as you’d imagine. Tanner’s is the collaboration between SoCal’s ethical, good ranch operation, Brandt Beef, and Brandon Rogers, who was chef de cuisine at three-Michelin-starred Benu in San Francisco. Tanner’s also does beef tallow fries and tallow ice cream sandwiches. Oh, dear carnivore lords.

The post The Top 20: Best New San Diego Restaurants of 2024 appeared first on San Diego Magazine.

Tajima Ramen

Creamy Chicken Ramen

Cooler weather means one thing: ramen szn. Tajima on Adams Avenue is no-frills in the right ways—A solid joint to drop in for a quick hit of soup like you’d stop for a quick beer (they have both). Sit at the bar and watch the kitchen cranking out an impressive number of to-go tubs while sipping on creamy chicken broth that isn’t just rich, but wealthy. This ramen checks the boxes of being both affordable and memorable. Come on, thermostat, drop. –MH

Bincho Taco

Yakiniku California Burrito

Is it blasphemy to say this is the best California burrito in San Diego? And possibly the best breakfast burrito? Maybe, but I stand by it. The Yakiniku Cali from Bincho Taco, a Japanese-Mexican fusion spot, has me chasing its pop-up around the city each week. On Sundays, you’ll find it at Sherman Heights coffee shop Mixed Grounds, where you can order this masterpiece featuring tender Yakiniku beef, spicy avocado, roasted peppers, scrambled eggs, and hashbrowns. Add a touch of the tangy, housemade hot sauces for an extra kick. On Tuesdays at Thorn Brewing and Fridays at Whistlestop, pair one of the pop-up’s dinner entrees with the drink of your choice. –CN

Hodad’s

Chicken Tenders

Chick-fil-a’s “irreverent” billboards of cows throwing cluckers under the bus disturb me, but I’m afraid the sentiment applies here. Branch out from Hodad’s famed burgers to try the sleeper hit: crispy chicken tenders with a potato-chip breading (and the same addictive potato wedge fries on the side). –AR

Roma Norte

Fig Leaf Old Fashioned

Whether it’s your first date or your hundredth, Roma Norte is made for eye contact, and the drinks are made for pleasure. The menu at this Seaport Village hotspot is encyclopedic, but ask the bartenders to bring you their favorite and you may get this ceramic teacup full of intrigue. You’ll need to leave the small talk at home—with butter-washed bourbon, fig leaf cordial, and cacao bitters, this slow sipper is made for deep conversation. Make sure you’ve done your reading. –MH

Muse Cheesecake

Ube Cheesecake

I pretty much fell in love with Muse Cheesecakes’ burnt Basque delicacies the second I tried them. Creamy, thick, and OMG good, these cheesecakes are made by local baker Lada Sadovnyk in seven flavors, several of which are gluten-free. The ube is just-the-right-amount-of-sweet, melt-in-your-mouth deliciousness. While orders can only be made via the company’s Instagram page currently, Sadovnyk is currently looking for their first brick-and-mortar. So keep your eyes peeled on their IG page for updates. —NM

John’s Market

Mini Burritos

The chile relleno burritos here are worth the trip alone. Hidden in the cuts of Solana Beach, John’s Market serves up some of the most soul-nourishing family-recipe Mexican this side of Tecate. The mini burritos ($2.75) with homemade refried beans taste like a morning in some small coastal town 3,000 miles south. Machaca, chorizo, you can’t miss. Simple, made with amore. A true Mexican market with handwritten prices, hidden in a residential neighborhood. Oro. Remember to get extra beans and extra house-made salsa to-go. –MH

Harry’s Coffee Shop

Eggs Benedict

Opened in 1960 by a former Los Angeles Dodgers batboy, Harry’s Coffee Shop is a living time capsule and proudly holds the title of La Jolla’s oldest diner. There’s nothing quite like starting your day to the tune of bottomless coffee, vinyl booths, and the buzz of café chatter in this spot brimming with nostalgia. I’m an unapologetic eggs benedict enthusiast, so Harry’s had my full attention—and it delivered. The classic egg dish comes topped with a velvety hollandaise; a side of crispy, golden hash browns; and a classic cup of joe. Harry’s isn’t just breakfast; it’s a mid-century diner experience that every San Diegan should try at least once. And, as at any self-respecting diner, breakfast is served all day. –CN

Échale

Mussels

Anchoring the plaza in the Encinitas Lumberyard, Échale has turned what was a sleepy and under-utilized primo location into a sexy and dark wine bar escape. The mussels, a smoky and luscious take, drown in mezcal fennel broth and are studded with crumbled chorizo. Soak it all up with cheesy garlic toast and pair with a glass of natural rosé. –SL

The Amalfi Llama

Beef Carpaccio

This year, Amalfi Llama opened at Westfield UTC in March featuring Patagonian live-fire cooking techniques mixed with Italian ingredients—one of the few places in San Diego using this method to cook meat. While all of the cuts are worth a try, be sure to throw in the beef carpaccio as an app. Its incredibly thin slices make you feel like you’re eating clouds. —NM

Kairoa Brewing Company

Citrus Otago Salad

University Heights’ Kairoa is a true California brewery: open-air rooftop seating, unbridled dog-friendliness, myriad vegan menu choices. I get the omnivorous version of the citrus otago salad (crunchy pancetta and creamy goat cheese, I love you). With berries, candied lemon peel, charred grapes, and kumquat-passion-fruit vinaigrette, though, the purely plant-based take isn’t short on joy, either. –AR

Animae

Tuna Crispy Rice

Who knew that a rice appetizer could steal the show at one of San Diego’s top restaurants? At first, my mind was fixated on the flashier entrees I had ordered, including the short rib kare kare and pork tomahawk tocino perfected by 2024 James Beard finalist Tara Monsod. Instead, the unassuming tuna crispy rice had me floored. It layers wakame and charred pepper ponzu with a side of spicy aioli. The presentation isn’t jaw-dropping, unlike most items on Animae’s menu, but the crunchy texture and rich tuna have me daydreaming about my next visit. –CN

Cake De Partie

Thai Tea Crepe Cake

There’s a jiggly, ice cream–topped soufflé pancake at every table at this Convoy bakery for a reason. However, if you’re short on time (the pancakes call for a half-hour-or-so wait), stick your fork into a slice of the crepe cake. The Cake De Partie team lays down dozens or perhaps thousands of alternating layers of paper-thin crepes and whipped cream, then glazes it all in flavors like ube, mocha, and, my favorite, Thai tea. –AR

The Space Pad

Spaceman’s Sour

Step outside the typical speakeasy aesthetic and trade your well-worn leather for chrome and neon at The Space Pad from Kilowatt Brewing in Oceanside. The “Rillisporian” side of the cocktail menu, named for the bar’s resident alien race, offers creative riffs on tiki classics. The Spaceman’s Sour pops with notes of passionfruit and sangria. Don’t forget to pop the bubble tower that strides atop the drink, and breathe in its cosmic mist. You’re a real Rillisporian now! –SL

The Marine Room

Japanese A5 Wagyu Strip Steak

I fully believe that there’s not a bad dish at The Marine Room. But the Wagyu strip steak may be my fave. The chef’s special comes with Oaxacan ancho creme, onion ash, arugula, bacon jam, and sweet drop pepper. Get it rare for a buttery, melt-in-your-mouth experience with a hint of charred goodness on the outside. –NM

Atelier Manna

Manna Porridge

I’m a porridge person. Wheat, corn, rice, doesn’t matter. It’s like a hug in bowl form. Manna’s buckwheat rendition, studded with mixed mushrooms, egg yolk, and seared scallop, cover my Sunday morning oxytocin needs. A hint of miso adds depth and umami to the warm grain embrace. –SL

Stratford at the Harbor

Cinnamon Bacon Pancakes

Pancake fans mount up. We ride for O’Side at dawn for one of the best ‘cakes this side of the moon. The earliest historical reference to pancakes dates back to Greece in the 5th century BC, but p-cakes probably began with our neolithic relatives, who ground plants, added water, and cooked the flattened batter on coals. If I could give those hairy cousins one pancake to show them how far we’ve developed as a species, this flapjack from this Oceanside gem might be the one. It also happens to be Jordan Howlett (@jordan_the_stallion8) approved. –MH

The post 15 Must-Try Meals From San Diego Restaurants This Year appeared first on San Diego Magazine.

The Marine Room

Japanese A5 Wagyu Strip Steak

Most dishes at The Marine Room have my vote for some of the top bites in SD. But the Wagyu strip steak may take the cake. Offered with Oaxacan ancho creme, onion ash, arugula, bacon jam, and sweet drop pepper, the steak is best served rare for a buttery, melt-in-your-mouth experience with a hint of charred goodness on the outside. –NM

Échale Wine Bar & Kitchen

Elote

I feel lightly sedated here. I am a mellow vibe with flammable secrets. That feeling is why Échale is Encinitas’ low-lit, lowkey hidden gem. The menu, made partially of family recipes from co-owner Jon Rhinerson, is mostly share plates. The street corn doesn’t have any alien whoa ingredients—your usual chili powder, chipotle aioli, cotija cheese, and cilantro—but sometimes classic notes, played at right volumes, are everything you need. –TJ

Madison on Park

Watermelon Stack

Halloumi is God’s grilling cheese—so sturdy it’s almost the steak of dairy. And sweet, juicy watermelon loves a grill mark. This share plate at Madison in University Heights puts both those facts to fantastic use. With fresh watermelon; grilled halloumi; creamy fat from avocado; the good, light pain of jalapeño; radish; mint; lime; and Aleppo pepper oil, it’s one of the best salads in town. –TJ

Ki’s Restaurant

Harvest Cobb Salad

My response to the old “If you could eat only one meal for the rest of your life, what would it be?” thought experiment is always salad—a cheater answer, as the dish is as transformational as Willem Defoe. At Ki’s, it looks like romaine, chicken, bacon, roasted butternut squash, avocado, egg, and spicy candied pecans with a creamy corn-poblano dressing. Bonus: ocean views (in idyllic Cardiff-by-the-Sea, no less) at Sweetgreen prices. –AR

Surf Me a Taco

The “Beef”

Sometimes, a delicious taco is the difference between a good day and a great one. Every week, a side street by SDM‘s homebase fills up with food trucks for us in-office 9-to-5ers. Recently, Surf Me A Taco pulled up with one of the best tacos I’ve had in a while. Made with steak, grilled cheese, grilled onion, cilantro, and a spicy guacamole cream sauce that steals the show, this mouth party had me forgetting that I was on deadline for just about everything. –NM

Selva Coffee House

Mothertrucker

Located inside Terra Bella Nursery (which itself is perched in the deadly Frogger-game-come-to-life area underneath where the 5 and 8 interstates meet), Selva is a refuge for those who prefer the company of plants. A giant fan succulent dominates the room, while walls of greenery surround. The place is alive with conversation and happy little pothos. The Mothertrucker is a blooming pistachio and white mocha flower, a caffeinated Middle Eastern dessert in a glass. Mulch for the mind. –MH

Soi OB Thai Street Food

Tom Yum Soup

There are two types of people in this world: hardcore soup fanatics and the rest of us. Because I’m in the latter camp, on the rare occasion that I do order a bowl, it has to be pretty damn good. Soi OB‘S tom yum does not disappoint. It’s full of lemongrass, cilantro, green onions, kaffir lime leaves, and pork belly. The only issue is that my spice-sensitive self couldn’t finish it (if you’re like me, medium spicy will make your nose and eyes water). –NM

Frosty Burger

Ortega Chile Cheeseburger

Recently, I stopped at this roadside burger shack in Pine Valley during an aimless road trip through East County. Founded in 1980, the retro-fabulous outpost with a killer classic rock playlist was bought by a mom-and-daughter duo a year ago. “You can make anything a smash burger,” Mom told me, but I opted for the piled-high Ortega chile burger with pepper jack cheese instead, and washed it down with a vanilla soft-serve cone. It’s a burger joint time machine. –JB

Pho Duyên Mai

Egg Rolls & Grilled Chicken Vermicelli Noodles

Just across the 163 from Convoy’s buzz is a Vietnamese joint giving the beloved district’s eateries a run for their money. While phö is the star here, there are plenty of options for the soup-averse, including toasted banh mi, fluffy buns, and noodle dishes galore. This vermicelli bowl is a favorite, loaded with grilled chicken, crunchy cucumbers, pickled carrots, bean sprouts, daikon, and egg rolls topped with a splash of tangy fish sauce. –CN

Il Cannoli Bar

Chocolate-Dipped Cannoli

Carbs and cheese are winners anytime, but they’re underrated as a dessert, especially since cheese plates made the leap to the appetizer section of menus. Enter the sylphlike cannoli, which is fully customizable at the Little Italy Food Hall’s II Cannoli Bar. I went with the classic ricotta-filled, dipped in crushed pistachios on one end and strawberry dust on the other. –AR

Las Cuatro Milpas

The Full Spread

The menu at Barrio Logan’s Las Cuatro Milpas, touted by many as the oldest continually running Mexican restaurant in San Diego, is simple. If you order five rolled tacos; a couple of crispy pork tacos with shredded lettuce and cotija; a steaming bowl of rice, beans, and eggs; a knotted plastic bag of freshly made flour tortillas; and an orange Fanta, you’ll get to try almost everything on offer, but you might not be able to move for several hours afterward. With all of the rumors swirling around about whether it will close soon, I’d say it’s worth going for the full haul, just in case. –JB

Meraki

Aguachile Steak

When it’s not hosting weddings and parties, newish South Park restaurant and event space Meraki (from the team behind Buona Forchetta) is laying down plates like the aguachile steak: tender, grilled meat tossed in a smoky burnt tortilla sauce with a bold blend of serrano chili, cilantro, lime, and olive oil, complemented by cool cucumber, crisp red onion, cilantro, and a touch of aji-mirin. When my plate was suddenly empty, I assumed my partner snuck a bite, only to realize I’d devoured it all myself in record time. –AN

Il Fornaio

Casarecce Al Pesto E Pollo

Coronado isn’t typically a foodie hot spot, but Il Fornaio is a big exception—a gem amongst tourist traps, offering truly great food, speedy service, and a prime waterfront view that’s a steal for the price. This pasta stands out, featuring sundried tomatoes and a rich pesto. Pro tip: Enjoy dinner and wine here before catching the ferry to a concert at the Rady Shell for a traffic- and hassle-free evening. –CN

Shakespeare Pub

Bangers & Mash

Peas don’t get a lot of love these days—at least, not like in the early ’90s, when meals were served on top of wooden TV trays in the living room. Thankfully, this British pub in Old Town plates up a killer bangers and mash that’ll have you missing your daily helping of Nick at Nite. Be sure to load up your fork with a bite of sausage and grilled onions, a mountain of mash and gravy, and a sprinkling of those little green bulbs for the perfect helping of good ol’ days nostalgia. –NM

Lobby Lounge

Potato Croquette

Let’s call them what they are: tater tots, the great fried olive branch of humanity. Only these tots are light, crispy-fluffy wonders made by Roman Garcia, who was the chef de cuisine at Selby’s when it got its Michelin star and is currently leading the kitchen at the Fairmont Grand Del Mar’s Amaya. They’re topped with Iberico ham (think of it as the world’s greatest, silkiest bacon bits), garlic aioli, and chili thread and served at the Fairmont’s all-new Lobby Lounge. –TJ

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You need it to get through the line that will make you wonder (possibly out loud) how so many people are free to stand around for 45 minutes at 12 p.m. on a Tuesday—and to endure the decision fatigue you’ll feel when faced with an overwhelming amount of options for raw protein, sides, sauces, and toppings. 

But, at least in San Diego, the wait for this Hawaiian-born mix of cubed raw fish and various accouterments is always worth it… especially when you find a spot that serves it up so good, getting back in line for seconds isn’t entirely out of the question. Here are 10 of the city’s top spots for poke.

It’s Raw Poke Shop

Kimchi Ahi Tuna

The queue outside It’s Raw Poke Shop in Ocean Beach is one of life’s few consistencies, thanks to bites like the slightly tangy, slightly spicy kimchi ahi. The plate lunch comes with two poke options and rice, but I highly recommend swapping the latter out for an even creamier carb: the mac salad.

4991 Newport Avenue, Suite A, Ocean Beach

Hawaiian Fresh Seafood

Cilantro Mayo Ahi Tuna

Like most people with sophisticated taste, I, too, gravitate towards the word “garlic” on a menu. But the cilantro mayo ahi tuna at Hawaiian Fresh Seafood makes me forget all about my go-to poke variety. It’s creamy and heavy on the cilantro taste (so people who liken that flavor to soap should stick to the always-delicious garlic salmon), which is great served over rice or Hawaiian Fresh’s crunchy poke nachos.

2400 Historic Decatur Road, Liberty Station | 6835 Flanders Drive, Sorrento Valley

8th & B Poke

Citrus Salmon

If you’re a fan of citrus or yuzu flavors, head to 8th & B Poke for a hefty portion of this shop’s citrus salmon. The creamy, flavorful fish pairs perfectly with other classics like spicy mayo salmon and ahi furikake. Come hungry and early, because this place tends to sell out fast.

086 B Avenue, National City

PB Poke House

Spicy Garlic Ahi Tuna

If you’re new to poke, you’ll appreciate the guidance of PB Poke House’s menu. You can either build your own bowl (which includes unlimited toppings) or go with one of their signatures. The spicy garlic ahi tuna is a must-try either way. Infused with chili and garlic, the soy glaze has just enough spice to give it a kick without requiring a gulp of the shop’s cult-favorite mango lemonade after every bite.

4150 Mission Boulevard, Suite 145, Pacific Beach

Poke Etc.

Spicy Mayo Salmon

In the world of poke marinades, spicy mayo is a little basic. But sometimes, you don’t need to mess with a good thing. Poke Etc. does this classic order justice with big chunks of salmon drenched in a tangy sauce that doesn’t overpower the fresh flavor of the fish. Plus, you can choose from three base options—a rice bowl, salad greens, or a plate with seaweed or rice—to make it your own.

916 East 8th Street, National City

The Poke Co.

Orangey Garlic Scallop

This place is like Chipotle for poke bowls: build-your-own style ordering and portions hefty enough to leave you in a day-long food coma. The large size is a whopping five scoops of poke, which you should use to fill up on a protein you don’t normally find: scallops. (If you’re not ready to give up ahi entirely, The Poke Co. allows for a mix of proteins.) While the spicy mayo is obviously delicious, their orangey garlic dressing—known by regulars as the OG sauce—is worth venturing into the unknown for.

6755 Mira Mesa Boulevard, Mira Mesa | 8590 Rio San Diego Drive, Mission Valley

Ahii Poke

Tuna Luau

Once this unassuming gem is on your radar, you’ll likely spend a lot of time working through its long menu of hard-to-find proteins. But you should start your tour de poke with the tuna luau in a zesty marinade of garlic sauce, crunchy red onion, and creamy avocado. It’s a vibrant and filling bowl that makes Ahii Poke (or ahipoki, depending on which sign you look at) a go-to for work lunches and take-home dinners.

1268 Auto Park Way, Escondido | 3630 Rosecrans Street, Point Loma

Poki One ‘N Half

Salmon with Ponzu Sauce

Think of Poki One ‘N Half as your personal poke lab. With only the amount of scoops as your limitation (two scoops for a small, three for a regular, and four for a large), you can experiment with anything from minced lobster to octopus to even a vegetarian chickpea option. But you also can’t go wrong with the salmon drizzled in ponzu sauce. It’s tangy with just a hint of sweetness that’ll keep you dipping until the last bite.

Various locations

Poké Chop

Poke Burrito

Don’t worry, poke purists—Poké Chop’s “burrito” isn’t as far off from the standby bowl as it sounds. The shop will stuff all your favorite raw fish proteins, like spicy tuna, salmon, yellowtail, and even seared albacore, in a big sheet of nori with rice. Then, you can add sides, sauces, mixes, and toppings to your heart’s content before the team somehow wraps it all up into a burrito that will likely take two hands to hold.

3884 Fourth Avenue, Hillcrest | 1404 Garnet Avenue, Pacific Beach | 429 Encinitas Boulevard, Encinitas 

Chris’ Ono Grinds

Ahi Poke Bowl

Like most comfort meals, there are some toppings you come to expect on a poke bowl, including sesame seeds and seaweed. But chopped macadamia nuts? Now that’s an island twist. The nuts add a satisfying crunch to Chris’ Ono Grinds‘ signature ahi poke bowl, which also comes with diced veggies, rice, and wasabi aioli.

4506 30th Street, North Park | 2820 Historic Decatur Road, Liberty Station

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Smallgoods

American Sampler Sando

This artisan La Jolla deli, voted “Best Sandwiches” in town by our readers, makes a killer version of an Italian sub with all US-produced inputs. It’s got mortadella from San Francisco, Golden Nugget ham, finocchiona salami, sheep milk Alpine cheese, local Big Bill on the Hill’s mustard, mayo, baby arugula from Fred’s Urban farm, and Breadbar seeded loaf slices. It’s perfect. —JB

Omakase by Ambrely

Chawanmushi

Savory Japanese egg custard, known as chawanmushi, isn’t often served outside traditional Japanese restaurants in the US. Chef Ambrely Ouimette‘s spin on the classic dish showcases her experience behind the sushi bar, using eggs, celery tsukudani, and maitake mushrooms. One blissful bite transported me straight back to a ryokan in Kyoto. —BD

Mostra Coffee

Turon Crème Brülée Latte

One could argue that coffee culture is jumping the shark wearing a DayGlo tutu. Blame Instagram. If a drink doesn’t look like it’s headed to the Met Gala, it’s getting booted from the menu. The camera caffeinates first, after all. Enter this crunchy sugar-crusted, jackfruit-syruped, housemade-banana-milked Lady Gaga of a beverage in Bankers Hill (among other locations). It knows its angles, secretly loves paparazzi, and tastes like it went to private school. —MH

Cross Street Chicken And Beer

Chicken Fried Rice

A restaurant that shares a parking lot with a Ralphs might not inspire culinary confidence, but Del Mar plays by its own real estate rules. The Korean fried chicken at Cross Street (also in Convoy) is crispy and comforting. Get it on sandos, in salads, or alongside fluffy fried rice with a perfectly runny egg. Plus, an easy grocery run after. Win-win. —MH

Roma Norte

Fig Leaf Old Fashioned

The menu at this Seaport Village hotspot is encyclopedic, but ask the bartenders to bring you their favorite and you may get this ceramic teacup full of intrigue. You’ll need to leave the small talk at home-with butter-washed bourbon, fig leaf cordial, and cacao bitters, this slow sipper is made for deep conversation. Make sure you’ve done your reading. —MH

Vistal Bar + Restaurant

Local Sheepshead “Zarandeado”

Great things rarely come from restaurants that require staff name tags, but the seafood program at this fine-dining-establishment-meets-airport-lounge in the Intercontinental lobby is doing flavorful things with a top-notch locally caught fish program. Pretty cool considering the US imports upwards of 80 percent of its seafood. This dish is Tommy Gomes-supplied local sheepshead (whitefish, bouncy on the palate), baked Nayarit-style, then sauced (but not drowned atop poblano polenta. Memorably good, no name tag required. —MH

World Curry

Panang

I’ve always been tickled by World Curry‘s concept: curries from cuisines all over the planet-including the cozy Thai panang-available in one laidback restaurant. (Side note: Someone should do the same thing with different cultures’ fried chicken.) Though the longtime PB institution closes its doors in December, there’s still time for spicy excursions. —AR

Bay Hill Tavern

Piña Colada Slushie

With gloomy skies outside and my friends locked in to a football game on one of several TVs in Bay Park’s Bay Hill Tavern, summer couldn’t feel further away… until a vacation vessel of sweet slush lands on the table. It’s not a poolside cabana, but it’s close, and, since it’s sweetened only with pineapple juice, the cocktail won’t trigger Vegas-esque sugar headaches. Touchdown? —AR

Sab Lai Thai Kitchen

Pad Thai

Would I recommend taking your partner’s parents to dinner by simply plucking a restaurant name off a map? No. But it worked out, and now you don’t have to repeat my folly. Sab Lai is an underrated (see: not crowded) joint serving satisfying noodles and stir-fries in the Gaslamp. A friendly spot for pre-gaming a bar hop, fueling up for Petco concerts, or wooing the in-laws. —AR

The Amalfi Llama

Beef Carpaccio

Opened in March, Amalfi Llama at Westfield UTC is all about Patagonian live-fire cooking techniques mixed with Italian ingredients. It’s one of the few places in San Diego using this method to cook meat, adding that delicious charred flavor to the dishes. While all of the cuts are worth a try, don’t skip the beef carpaccio as an app. It’s incredibly thin slices make you feel like you’re eating clouds, and what’s not to love about that? —NM

J & Tony’s Discount Cured Meats and Negroni Warehouse

No-Loko

I recognize that the zero-proof version of an espresso martini is simply a latte. But the No-Loko at this East Village haunt endlessly streaming The Sopranos is complex enough to earn its spot on the cocktail menu. Café de olla syrup, coffee concentrate, cold brew, grated cinnamon. Don’t fuhgeddaboudit. —AR

Tajima Ramen

Creamy Chicken Ramen

Cooler weather means one thing: ramen season. Tajima on Adams Avenue is no-frills in the right ways. A solid joint to drop in for a quick hit of soup like vou’d stop for a quick beer (they have both). Sit at the bar and watch the kitchen cranking out an impressive number of to-go tubs while sipping on creamy chicken broth that isn’t just rich, it’s wealthy. Come on, thermostat, drop. —MH

John’s Market

Mini Burritos

Sequestered in the cuts of Solana Beach, John’s serves up some of the most soul-nourishing, family-recipe Mexican this side of Tecate. The mini burritos ($2.75) with housemade refried beans taste like a morning in some small coastal town 3,000 miles south. Machaca, chorizo, you can’t miss. Simple, made with amor. A true Mexican market with handwritten prices, hidden in a residential neighborhood. Oro. —MH

Ototo Sushi Co.

Kraken Roll

On the south end of Liberty Station, where the parking is plentiful and the patios are quiet, Ototo (also in Clairemont) anchors an oft-forgotten corner of Point Loma, next to an old landlocked Navy training ship. Bringing work or a book along for happy hour when the sun is out? Very SD. The Kraken is a can’t-go-wrong choice: yellowtail, cucumber, and avocado topped with more tuna, crispy onions, and garlic soy. —MH

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Cowboy Star Restaurant and Butcher Shop

Is Cowboy Star the best steakhouse in San Diego? It depends on who you ask, but a large portion of the local population are very likely to vote yes. Yes, the steaks are world-class, but so are the appetizers (especially the woodfired mussels and steak tartare), salads (if you aren’t ordering a wedge, are you even at a steakhouse?), and desserts (it’s a toss up between the banana pudding and chocolate chip bread pudding. Or just get both).

When it comes to the steak itself, go for any of the dry-aged options. You’ll quickly taste the difference. Want to try your hand at replicating the experience at home? Their butcher shop is open every day with plenty of prime meat, sides, and desserts ready for takeaway. 

640 Tenth Avenue, East Village

Rare Society

I’ve heard Rare Society called the best value for the best steak in town, and I’m inclined to agree. It’s far from inexpensive, but rest assured you get what you pay for, and the proof lies in the first bite. As part of chef Brad Wise’s Trust Restaurant Group—along with Fort Oak, Cardellino, and The Wise Ox—Rare Society is one of those places that consistently lives up to the hype and sets the standard for other similar concepts around town. I strongly recommend coming in for dinner with a group—the shareable steak boards are a great way to sample a few different cuts of meat to find your new favorite. 

4130 Park Blvd., University Heights | 330 South Cedros Avenue, Solana Beach

Born & Raised

If your goal is both to eat a great meal and take plenty of pictures of it, then Born & Raised is for you. Like all CH Projects’ restaurants, the Art Deco-inspired ambiance hovers somewhere between merely ostentatious and absurdly over-the-top opulent. Their myriad of tableside service options add to the inescapable theatricality of the experience, but the dim lighting does make it difficult to document said flourishes without assistance.

But rather than bringing a (very annoying) ring light for the perfect pic, just focus on the food. Get the bread, potato puree, mac & cheese, Caesar salad, and steak of your choice. (Or the roasted chicken—it’s surprisingly great.) Skip the dry-dirty hashbrowns. Save room for gold leafed, seven-layer carrot cake. Consider yourself #influenced.

1909 India Street, Little Italy

The Remy

Blink and you’ll miss the exit to The Remy, which is (nearly) hidden in a quiet corner of Mission Valley just east of Old Town. But the building is no stranger to steaks—The Remy opened in the former Hunter Steakhouse space in 2023 after a huge renovation. The result? Lots of antler chandeliers and an impressive stone fireplace flanked by a taxidermied mountain goat.

The menu may sport a hip font, but the plates remain classic as ever, with plenty of chops to choose from and a good variety for happy hour and lunch as well. If you do go for lunch, get the prime rib sandwich. Or whatever you want. I’m not your mom. Just a gal who loves prime rib.

2445 Hotel Circle Place, Mission Valley

Huntress

Steak, whiskey, and music are the three cornerstones of Huntress, and they mesh with each other in perfect harmony. The space is posh, but not sterile, and the unique menu pulls in lots of Asian influence, like XO glazed prawns, glazed pork belly, and koji halibut. It’s easy to customize your meal (and stick to a budget) with plenty of optional add-ons like bone marrow butter, lobster tails, and typical steakhouse sides like whipped potato puree. If you’re looking to pair drinks with food, try the whiskey flights. 

376 Fifth Avenue, Downtown

Eddie V’s Prime Seafood

Both San Diego locations of Eddie V’s are temples to the church of surf n’ turf. Their La Jolla location has been open since 2011 and Seaport Village since 2014, but the concept has been around since 2000 when the first one opened in Texas.

In the 10+ years they’ve operated in San Diego, Eddie V’s has proven itself to be a reliable, if not old-school steakhouse destination with the requisite offerings—great steak, fresh seafood, and good service. Their happy hour menus are quite robust as well, with good deals on sandwiches, appetizers, cocktails, and more. For dinner, stick to wine. The sommeliers will deftly steer you in the right direction.

789 W Harbor Drive, Seaport Village | 1270 Prospect Street, La Jolla

Cafe La Maze

As the one of the oldest restaurants in San Diego, part of Cafe La Maze’s appeal is nostalgia. But that’s not the only reason it’s stayed open since 1941. Restaurants come and go, but community gathering spaces that facilitate friends, fellowship, and food remain. Cafe La Maze is one of these places. It’s the type of place locals go for birthdays, anniversaries, funerals, or just dinner. It’s familiar. It’s comfortable. It has prime rib. What’s not to adore?

1441 Highland Avenue, National City

Steak 48

When Steak 48 opened in Del Mar last year, food critic Troy Johnson wrote, “steakhouse glamour is revived and remixed.” It’s as true today as it was then. Steak 48 is definitely glamorous—it’s still Del Mar, after all—but not quite “do I have to wear Louboutins to fit in here” level. It’s more like “I’ll have another glass of Champagne” and “how much butter did I just ingest?” (It’s probably a lot.)

The menu is as sprawling as the interior, with options for seemingly every inclination. Of course there is plenty of steak, but there are also quite a few salads, sides, seafood options, yes, a lot of Scotch. It can all feel a bit overwhelming, but just close your eyes and focus on the meat. Everything will be all right. 

12995 El Camino Real, Del Mar

The post 8 of the Best Steakhouses in San Diego appeared first on San Diego Magazine.

I also believed that was the extent of açaí bowls. Though some places are more generous with the PB than others, they mostly tasted the same to me. But upon conducting a further investigation, I’m happy to report that many of us were dead wrong.

San Diego’s açaí bowls span the spectrum of savory to sweet, simple to complex, and walkable to so-big-you’ll-need-two-hands. There are many unique options worth trying—starting with these 13.

Northside Shack

Açaí Sorbet

Northside Shack serves up a true classic as part of its build-your-own-bowl menu: a sweetened, dairy-free açaí sorbet, to which you can add all the usual suspects, including strawberries, pineapple, gluten-free granola, and coconut shreds. Prepare for a long battle with your to-go lid, because when it comes to toppings, Northside Shack does not skimp. 

1255 Rosecrans Street, Point Loma | 3773 30th Street, Unit H, North Park

The Cliffs Cafe

Monkey Business

When Mayra Contreras took over The Cliffs Cafe in 2017, she wanted to do something different with her açai bowls—so instead of blending frozen berries with milk like most places, she experimented with apple juice. The Monkey Business bowl was born. She says the juice gives the açai base (and its blueberry, banana, and peanut butter accompaniments) a fresher flavor.

1830 Sunset Cliffs Boulevard, Ocean Beach

Señor Mango’s

Açaí Bowl

If you’ve read our deep dive on local tortas, you know I have a lot of love for Señor Mango’s. That affection extends to the shop’s açaí bowls. As a nod to the name, top yours with mango slices. They add a burst of tropical brightness that will make you wonder why you ever thought banana was enough.

4607 30th Street, University Heights | 3042 North Park Way, North Park

Nekter Juice Bar

Chocolate Bowl

Curiosity (and my sweet tooth) got the best of me when I perused Nekter’s menu. The national franchise recently began blending açaí with banana, strawberry, housemade cashew milk, almond butter, agave nectar, and cocoa powder for a bowl that tastes more like a milkshake than a smoothie. But don’t let the cacao nibs and chocolate drizzle keep you from thinking this isn’t a decent post-gym meal—thanks to the addition of vanilla protein powder, it offers a whopping 23 grams of protein.

Various locations

Val’s Coffee Corner

Açaí Bowl

We all have our neighborhood go-tos, and as a proud OBecian, Val’s is mine. I’ve had the açaí sorbet bowl there more times than I care to publicly admit on the internet, and it always hits the spot. It’s topped with the typical fare: banana slices, strawberries, blueberries, honey, chia seeds, and granola. What sets it apart for me, though, is the layer of toasted coconut. You can add PB if you’d like, but the nutty crunch of the coconut flakes makes the additional charge unnecessary.

1869 Cable Street, Ocean Beach

Açaí Carioca

Build Your Own

Most smoothie bowls have the same setup: a fruit base smothered in various yummy bits and bobs. Açaí Carioca, however, assembles its build-your-own bowls in multiple layers that include condensed milk; açaí berries blended with honey, protein powder, or vegan agave; dry whole milk; and your selected toppings. The tiered structure of the bowls (which are really more like cups) makes each bite richer, as do unique extras like Nutella and peanut butter crumbs.

3772 Voltaire Street, Point Loma | 743 Emerald Street, Pacific Beach

Blue Bowl

The Lazy Blue

If you’re over upcharges, you’ll love Blue Bowl‘s fixed-price menu that lets you go nuts on the long list of add-ins (which, fittingly, includes a lot of nuts). You can customize the açaí base with everything from maple quinoa to lime zest to mulberries, but if the amount of choices is too overwhelming, dip your toe into the topping madness with The Lazy Blue. This fan-favorite bowl comes with açaí, pitaya, blue chia pudding, pumpkin flax granola, strawberries, blueberries, bananas, almond butter, almonds, toasted coconut, goji berries, cacao, hemp seeds, pumpkin seeds, and date honey—all for just one flat price.

9625 Scholars Drive North, Suite 0120, La Jolla

Juice Kaboose

Rise and Shine

Coffee and açai bowls go together like brunch and bottomless mimosas. Juice Kaboose‘s Rise and Shine bowl pays homage to that caffeinated partnership with a shot of espresso whirred into an açai pulp base. Bananas, dark cacao, and soy milk also make appearances in this jacked-up treat, which comes crowned with fruit and gluten-free hemp granola for one delicious kickstart to your day.

7556 Fay Avenue, La Jolla | 1826 Garnet Avenue, Pacific Beach

Juice Wave

Açai Bowl

There is, perhaps, no better place to enjoy an açai bowl than the Mission Beach Boardwalk. While there are likely dozens of places to grab one along the promenade, Juice Wave has my vote. The açai sorbet is garnished with strawberries, bananas, house-made granola, hemp hearts, and honey sourced from a local farm. What’s more San Diego than that?

3733 Mission Boulevard, Mission Beach

Rum Jungle Cafe

Watermelon Bowl

The purplish hues and honey-drizzled fruits make any açai bowl worth photographing. But if you really want to wow your Instagram followers, order a Watermelon Bowl from Rum Jungle Cafe. This long-time PB spot serves its açai scoops in half a watermelon shell. It’s huge and ridiculous and makes the traditional bowl seem pedestrian, especially when you get a hint of watermelon mixed in with the granola, coconut, and other seasonal toppings. Consider your daily serving of fruit complete.

4150 Mission Boulevard, Unit 153, Pacific Beach

The Mad Beet

Beyoncai

The Mad Beet gets extra points for its açai puns. While I don’t think Queen Bee has tried her namesake bowl yet, she should. Like the superstar, this combination of açai, granola, honey, peanut butter, strawberry, and banana is a crowd-pleaser. The other music-inspired bowls, like the Twopac Shakur, The Granolling Stones, and the Acaiwol Nation, are also just as fun to order as they are to eat.

933 Garnet Avenue, Pacific Beach

Meràki Cafe

Açai Gida

There are some wild açai bowls out there. But no place tests the limits of what you can top this typically sweet treat with quite like Meráki Cafe. Outside of the Classic Açai, owner Remzi Kaval says the most popular bowl is the Açai Gida. It’s got familiar flavors like blueberries, strawberries, and sliced almonds, but it also includes goat cheese crumbles. I was skeptical at first—especially when Kaval told me to get it with a balsamic drizzle—but the mix of sweet, creamy, and tangy is surprisingly addictive.

1735 Adams Avenue, University Heights

Katy’s Cafe

Açai Bowl

The single açai bowl on the menu at Katy’s Cafe is unlike any other I’ve seen—starting with the fact that the base isn’t açai. It’s plain yogurt. Instead, this reverse riff is smothered with açai, granola, and fresh fruit. Mix it all together for a creamier texture that’s much richer in probiotics than your average smoothie bowl.

700 Seacoast Drive, Suite 106, Imperial Beach

The post 13 of the Best Açaí Bowls in San Diego appeared first on San Diego Magazine.

The Rose Wine Bar 

South Park

Walking into the Rose Wine Bar is not unlike walking into one of those epic renovated garages with colorful fairy lights lining exposed wood ceiling beams, a wall of mismatched board games, and hundreds of wine bottles. The Rose has a sunset-esque list of red, white, pink, amber, and bubbly natural wines served by the glass or bottle. If you feel a bit peckish, the woman-owned bar also offers a brunch, lunch, snack, and dinner menu with fresh fruit and veggie-forward dishes. It’s really the ideal date spot or girl’s night out joint. 

E’Chale

Encinitas

Move over, margaritas—wine is a great pairing with Mexican cuisine. Thankfully, you can find both at Echale Wine Bar and Restaurant in Encinitas. A taco pop-up shop turned elevated restaurant, Echale offers bites like gambas al ajillo (garlic shrimp), duck carnitas, and Tajin fries. But you can’t leave without diving headfirst in Echale’s extensive natural wine list, which shines a spotlight on the lesser-known wine regions of Guanajuato and Valle de Guadalupe in Mexico. Try some of their skin-contact wines (AKA orange wine), made with white grapes soaked in their skins, creating a funky, earthy middle-ground between white and red.

Wet Stone Wine Bar & Café 

Bankers Hill

Wet Stone is your classic wine bar nestled in Bankers Hill, just west of Balboa Park. But once you’re inside, you get a first-class ticket to anywhere you want in the world. Italy? That’s a given. Portugal? They’ve got wine from there too. Austria…Chile? Yup, they’ve got it all. And the food is just as well-traveled. In a single happy hour (which runs Tuesday through Sunday), you can have Argentinian choripan sandwiches, Israeli couscous salad, a Spanish morcilla pintxo and Italian tomato bruschetta. With all the options available, it might be a bit intimidating to pick just one thing. Allow us to help: get their famous house sangria.

Zest Wine Bistro

Lemon Grove

Zest is the perfect name for this wine bar because it truly emits the same vibes as citrus zest: bright, fresh, bold, and bursting with flavor. With a lengthy wine list and full Italian dinner menu, Zest is the perfect spot in Lemon Grove to kick back on a Friday night or celebrate a special occasion. The bistro also offers “zesty hour” from 4-5 p.m. Wednesday to Sunday with $5 wine glasses, $5 beers, and $5 truffles fries. Enjoy your treasures out on their large, modern-style patio.

Vinya: Vino + Vinyasa 

Clairemont

They say the whole is greater than the sum of its parts, and it rings true for so many combos. Peanut butter and jelly, Simon & Garfunkel, and now, yoga and wine. Vinya in Clairemont unites yogis and wine lovers by offering classes alongside their bar offering wines by the glass, draft beer, and food to enjoy post-downward dog. They also offer fun event nights, including paint-n-sips, trivia Tuesdays, or live music. As a small business owned by local couple Patrick and Victoria Border, Vinya is a comfortable place for the community to come together in mind, body, and spirits.

Napatini 

Carlsbad

Everyone knows the best part of fro-yo shops is when you get to choose your favorite flavor from the wall and dispense the creamy cold goodness yourself. At Napatini, you get the same DIY experience, just with a different type of treat. Opened in December 2022, Napatini has since become a neighborhood favorite in Carlsbad, offering a wall of 48 varietals that you can dispense yourself and enjoy with food options such as burrata-fig flatbreads, ceviche, or mushroom ratatouille. If you’re the type to be told what to pick instead, opt for Naptini’s curated wine flights, giving you a Spark Notes version of the tasty white and reds available.

Clos Wine Shop

University Heights

Clos Wine Shop is a warm, inviting oasis nestled within the University Heights neighborhood, with hundreds of unique wines from across the globe to choose from (AKA the perfect place to pick up a last-minute gift). Visitors can also enjoy selected reds, whites, and rose by the glass out on the cozy shaded patio, complete with hanging lights and curly grapevines. Whether you pick a light sparkling wine or the richest red, every wine at Clos Wine Shop is individually chosen and tasted before entering the shop, ensuring not only its deliciousness but that the wine is sustainably made, or low-intervention (free of unnecessary additives, chemicals, commercial yeast, or the use of new oak barrels). If you need a snack to pair with your vino, Clos also carries a variety of tinned fish, mussels, and octopus which pair perfectly with a dry white. Be on the lookout for their new pantry shop opening downstairs in their wine shop within the next couple weeks.

Oddish Wine 

Morena

Everything about Oddish screams fun and funky from its vibrant wine labels to unique bottle options (ever tried pineapple amaro before?). The winery was founded by local entrepreneurial couple Billy and Suzanna Beltz, who also run Lost Cause Meadery, one of the highest awarded meaderies in the world. After earning dozens of medals and essentially becoming the mead king and queen of the West, The Beltz’s ventured into the wine world with Oddish in 2023. Oddish primarily offers low-intervention wines made from San Diego County grapes, but if you’re wine-d out, you can also try their cider, cherry vermouth, pineapple amaro, or prickly pear and apple co-ferment. You can find Oddish in The Garten, a lively beer-garden-style space right off Morena Blvd that also offers beer, pizza, sandwiches, live music, and an overall damn good time.

LJ Crafted Wines

Bird Rock

What if we told you having a post-beach glass of wine can actually be your way to save the environment? At LJ Crafted Wines, you can support a low-waste, small-batch winery by enjoying your favorite chardonnay or cab straight out of the barrel, preventing the need for single-use wine bottles that inevitably end up in the landfill. The wine bar uses a patented technology called the Wine Steward, which replaces wine in the barrel with inert gas, keeping the wine fresh and oxygen-free. The wine then can be enjoyed by the glass in the tasting room or taken home in reusable wine “growlers.” Stop by the tasting room in Bird Rock, just off La Jolla Blvd, only a couple blocks from the ocean.

Pali Wine Co.

Little Italy

Pali Wine Co. is a family-owned winery originally created by the Perr family two decades ago in Santa Barbara County. Since then, the winery has grown exponentially, now offering three locations across SoCal, including Little Italy in San Diego. Since Pali Wine is grown primarily in the Santa Rita Hills, it specializes solely in the grape varietals exclusive to the area: Pinot Noir and Chardonnay. But even with just those two, there are plenty of options to sip on while listening to the tasting room’s live jazz, comedy shows, or trivia on the rooftop patio. 

Vino Carta

Little Italy

Whether you’re walking through the Little Italy streets post-farmer’s market or pre-pasta indulgence, it’s worth a 30-minute detour to stop at Vino Carta. Started by Bottlecraft owner Brian Jensen, the wine shop highlights natural wines and small production labels. Sippers and swirlers can choose from 400 wines from all over the world, ranging from $16 to $1,600 (and everything in between). Once you’ve picked your bottle (or let Vino Carta’s knowledgeable staff pick one for you) enjoy it out on the patio with some small bites and good company.

Village Vino

Kensington 

If you’ve ever avoided wine bars because the wine world seems like an exclusive, “no newbies allowed” club, you’re not the only one. Luckily, places like Village Vino exist where you can relax and have quality wine without the pressure to wear kitten heels or know what the hell “legs” are in a wine glass. Pop in for a glass after work or visit Village Vino for one of their monthly walkaround wine tasting, where you can try 12-15 wines and purchase at discounted prices. 

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Abuelita’s Waffles

Casa Gabriela

A little more than a year in, chef Gabriela Lopez’s large-patioed spot in La Mesa is a hit. The art is rife with her family history, and so is the menu. Don’t miss the crispy carnitas. But the moaner is her grandmother’s waffles with chocolate, macerated berries, mascarpone cream, and maple syrup. Your will
has no power in the presence of her Mexican chocolate. —TJ

Banana Bread Cold Brew

Holsem Coffee

As someone who essentially has coffee on an IV drip, I feel it’s my obligation to share my latest cure-all from North Park’s Holesem Coffee. This banana bread cold brew might be my new guardian angel. I get the skepticism-banana flavoring can get a little weird. This is more reminiscent of the cinnamon-y, homemade banana bread that you only really devour on holidays, but with the caffeine necessary to fuel you toward your next day off. —ID

Mac & Cheese

Parkhouse Eatery

A loaded macaroni and cheese is many things (that’s sort of the point), but “elegant” is rarely one of them. Parkhouse’s take is a stacked mac for pinky-up types in University Heights. No bacon in sight, just grilled scallops; asparagus; creamy, surprisingly mild gorgonzola and mascarpone; and a crispy Parmesan frill perched atop it all like a fascinator on a Derby-goer. —AR

Blackbeard’s Delight

Miss B’s Coconut Club

I’ll follow a tiki drink anywhere… even PB. Plunked a block from the beach, Ms. B‘s serves excellent people-watching, brunch and bar bites, and cocktails in giant, flamingo-shaped vessels. Don’t be daunted by the proliferation of Red Bull-based bevs on the menu. The Blackbeard’s Delight (two gins; pom, grapefruit, and lemon juices; ginger; angostura bitters) is true tiki: balanced, fun, deceptively boozy. —AR

Polipo Alla Griglia

Roman Wolves

Always one to order the octopus, I went for it again at this newish concept in Little Italy (it opened in February). Resting on a bed of hummus, topped with sautéed chickpeas, and seasoned with fresh herbs, the seafood was perfectly cooked. Try the dirty martini, too, which comes in its own miniature shaker and has enough bite to put hair on your chest. —NM

Crispy Cacio E Pepe Gnocchi

Basta

Restaurant dishes fall into two decision-making categories: health or hedonism. At Sam the Cooking Guy‘s new Italian spot in Little Italy, the gnocchi are the latter. Bone-coatingly delicious and, if over-indulged in, a sure way to clog and perish. Instead of traditional potato, the team uses pâte à choux (cream puff pastry, fluffier than purebred puppies), deep-fries it, dusts it with pecorino, and serves it with cacio e pepe aioli. Glow elsewhere, wellness influencer—I need this. —TJ

Chicken Shawerma Pizza

Alladin Cafe

Sometimes, the best pizza isn’t really a pizza at all. This pie from Claremont’s Aladdin Cafe comes topped with roasted roma tomatoes, stringy cheese, red onions and herbed tomato sauce, all compressed beneath a mountain of seasoned chicken. It’s like the chef dropped a shawarma wrap onto a bed of mozzarella and naan and rolled with it. Well-worth the wait and strip-mall parking woes. —CN

Thai Tea Crepe Cake

Cake De Partie

A time crunch kept me from ordering this Convoy bakery‘s famed soufflé pancakes (you can’t rush the fluff, which takes 25 minutes or more to prepare), but, sometimes, being forced to branch out is a blessing. After all, it led me to the crepe cake, a dreamy stack of paper-thin pancakes layered with light-handed swipes of whipped cream. A Thai tea glaze goes over it all. Magical. —AR

Salatim Platter

Leila

Get the Salatim Platter at the brand-new Leila in North Park, CH Projects‘ latest fever dream come to life. A tribute to owner Arsalun Tafazoli’s childhood spent eating in Iran and other countries throughout the Middle East, the restaurant offers this dip platter dripping with hummus, muhammara, cucumber yogurt, green tahini, shallot yogurt, pickles, grilled olives, and dukkah, plus naan, roasted garlic fry bread, and pita. —JB

Yakiniku Cali Burrito

Bincho Taco

This burrito from Japanese fusion spot Bincho has me chasing their pop-up around the city. On Sundays at Mixed Grounds in Sherman Heights, try this creative take on a breakfast burrito featuring Yakiniku beef, avocado, roasted peppers, scrambled eggs, and hashbrowns, which come alive with tangy, housemade hot sauces. The pop-up stops by Thorn Brewing on Tuesdays and Whistlestop on Fridays. Looks like my plans for the week are all set. —CN

Espresso Old Fashioned

Freddy’s Chophouse

I’ve mostly aged out of the Gaslamp, but recently I checked out the new Freddy’s Chophouse on 4th Avenue. It has all the best downtown vibes: a moody interior, neon signs, leather booths, unique cocktails, and, of course, a disco ball. The espresso old fashioned is exactly what it sounds like, with a hint of caffeinated bliss as its endnote. It’s subtle, but nowadays, I’ll take anything in my drinks that keeps me awake past 9 p.m. —NM

Sushi Kaidan

Chef Jun

In an unsuspecting strip-mall in Bay Park lies criminally underrated sushi. At Chef Jun, order the Kaidan sushi platter for an hour-long seafood jaunt down a 12-inch staircase. My partner and I hopscotched from step to step, indulging in fresh cuts of bluefin, yellowtail, salmon, and tuna. At the base sit sashimi, prawns, and uni. No, unfortunately, you cannot take the adorable miniature stairs home. —CN

Spaceman’s Sour

The Space Pad

If you’re looking for a fun diversion from the hustle and bustle of Oceanside’s downtown scene, duck into The Space Pad, Kilowatt Brewing’s galactic-themed speakeasy. The “Rillisporian” side of the cocktail menu, named for the bar’s own race of made-up aliens, offers zany riffs on tiki classics. Try the Spaceman’s Sour, with notes of passionfruit and sangria, complete with towering smoke bubble that pops gently into a spooky cosmic mist. —SL

Strawberry Roll Cake

Кіосі X Home Ec

Few things are powerful enough to transform a mindless Saturday Instagram scroll into a purposeful outing, but one photo of this cream roll cake-stuffed with Chino Farm strawberries, passionfruit curd, and mochi-was enough to send me running to local mochi purveyor Kimochi and cute Little Italy home goods shop Home Ec‘s collaborative, last-minute pop-up. It’s San Diego summer in one tidy roll. —JB

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