I wrote a third of Khabaar, my food narrative memoir, during the pandemic. I couldn’t talk about immigrant journeys and the way food travels with us without acknowledging what the forced break in “normal” life meant. During this time in San Diego, we hunkered down, thanked our essential workers, and celebrated our unique chefs like Claudia Sandoval, Claudette Zepeda, and Tara Monsod for transforming California food to reflect the life-changing period. One of them who stood out to me was the celebrated chef Aarti Sanghavi, who returned to San Diego three years ago from LA.
For her, San Diego is home. “Here, I’ve never had to explain my motivation, as a chef or a woman of color, but also, I’m a chef. Period,” she says. “Why highlight gender?”
She rolls her eyes, laughing at this description. I realize she is a contrarian.
I agree but remind her that she’s a South Asian trailblazer. Most South Asian chefs work with regional recipes. With her clean, refreshing takes on California food and her focus on sourcing from responsible foodways, Sanghavi nods to where her parents come from while celebrating where she belongs. Her culinary vision pays homage to her immigrant roots and her California world.
“But your Indianness comes out anyway,” I say, teasing her, and she agrees.
“It’s just a hint,” she admits.
I first encountered Sanghavi through her American Masala line of spices. Each packet of the mouth-wateringly spicy chicken tandoori masala mix has her likeness as a fiery pinup girl, complete with tattoos, dark eyes, and dazzling smile, plus a steely resolve. The image epitomizes Sanghavi: Bold. Unapologetic. American. Desi. A combination. An outlier.
And yet—quiet, soft, someone I relate to. I invite her home, as one would a sister or daughter in India. We sit in my backyard, this being Covid times, and I make sabudana khichdi—a tapioca pearl mid-afternoon dish, filled with chilies, peanuts, potatoes, and warmth.
Chef Aarti Sanghavi (left) and author Madhushree Ghosh connect over shared plates and shared experiences at Cucina Urbana in Bankers Hill.
Photo Credit: Matt Furman
“Just like what my mother makes, comfort food,” she says, smiling.
Two women of color, relating over food, over our desi similarities and differences—her family from Gujarat, mine from Bengal, opposite ends of a country that’s not home for either of us.
“I love my mother, and, yet, I connected with you because you showed me the support I didn’t get from her,” Sanghavi admits freely.
Much like myself, Sanghavi is an anomaly. In South Asian culture where children are expected to be doctors or engineers, Sanghavi received her college degree and then funded her culinary studies without her immigrant family’s support.
Her eyes fill with tears as she recounts her family’s reaction. “In fact, my mother has never eaten my ‘Indian’ food,” she says.
“Why?” I ask.
“Because she’s afraid of what her non-desi daughter represents.”
Sanghavi’s mother felt forced to play a traditional homemaker’s role. While an expert cook, she didn’t wish the same for Sanghavi—but, in the complicated landscape of immigrant parent relationships, the concern translated to a dismissiveness of Sanghavi’s career choices.
And yet, Sanghavi has defied patriarchal expectations. She’s her family’s first college graduate. Its first chef. Its first culinary success, with celebrated stints at San Diego’s Hake, Searsucker, Arterra, and Puesto—all to great acclaim. But she hasn’t been “back home” in decades, though we plan on a culinary India trip every time we meet.
“I don’t fit in there. My motabhai [uncle], who is the patriarch, wouldn’t be pleased with me as a tattooed chef,” she says.
To counter that, I ask her about her favorite tattoo. In typical contradictory fashion, she says, “My mother. The tattoo of my mother.”
Her eyes tell more than those words—the story of a child longing for her parents’ acceptance with each success.
In celebration of Women’s History Month, Sanghavi crafted a potato-and-chutney- topped pizza reminiscent of a deconstructed samosa.
Photo Credit: Matt Furman
Last month, we sat down in Cucina Urbana on Bankers Hill, where Sanghavi is the regional executive sous chef for Cucina Restaurants. Excited about the future, she says, “I like working for culinary mentors in San Diego who give me creative freedom and support the vision to make neighborhood restaurants focus on honest cooking and responsibly sourced ingredients.”
I’ve always believed chefs and cooks show love through their food, and Sanghavi is the epitome of that. Sanghavi’s regard for Tracy Borkum, Cucina Restaurants’ owner, tells us what she values—respect, growing beyond the familiar, and celebrating food. In terms of heroes, she fangirls over chef Preeti Mistry for their fearlessness and their innovative spin on California cuisine. “I’d be tongue-tied if I met them in real life,” Sanghavi giggles. “They have changed what it means to be a food activist for me. I learn so much every day.”
This past March, Women’s History Month, the Cucina group offered a unique pizza in its restaurants. Benefitting SD MAKE and lined with shaved Yukon gold potatoes, a simple green-garlic chutney, and whipped ricotta, the thin-crust California pie was garlanded with fresh pea tendrils and masala like a green goddess. A chef Aarti Sanghavi creation, it was—yes—a samosa, deconstructed. I smiled when I bit into the crispy crust: hints of seasoned dough, spiced potatoes, the green coriander chutney hitting with a burst of heat that’s uniquely Californian, with a nod to India. Subtle and yet bold.
Much like chef Sanghavi.
Everything SD
SEPTEMBER 1, 2026
Guest Publisher’s Note, September 2026: The Arts Edition
For Jonathon Glus, San Diego’s next chapter begins with the artists who help us understand where we’ve been
Photo Credit: Katie Gardner & Matt Furman
By Jonathon Glus
Some ancient philosophers believed that humans experience seven-year life cycles or phases of life. Some went so far as to believe that every cell in the body regenerates every seven years.
Much later, in the 1800s, Austrian philosopher, architect, and social reformer Rudolf Steiner developed anthroposophy—an integration of science, art, and spirituality—into his understanding of the human experience. Steiner believed that each of us changes every seven years—from spiritual beliefs to physical evolution—and art is the connective tissue through each of these cycles. Still today, Steiner’s teachings are foundational to the principles of Waldorf education.
While I’ve certainly experienced more than a few human life cycles of my own, I believe that, just like us, cities have their own life cycles.
Cities are living organisms, regenerated every day by the people that live, work, and gather there. Environmental changes, human migration, economic shifts, technological advances, politics, and public policy—they all inform a city’s evolution, sometimes intentionally and sometimes by forces outside of our control. But ultimately, we as humans respond, adapt, and sometimes make our most important new advances.
Photo Credit: Matt Furman
In the aftermath of World War II, in 1947, the Edinburgh International Festival was established to promote international peace through the performing arts. Today, that festival continues as a global gathering place to experience some of the world’s most innovative dance and theater.
In post-revolution Mexico, that country’s government launched a monumental muralism program to celebrate the history of its Indigenous cultures. Today, that tradition still informs the way Mexico tells its stories and how we understand its history.
Here in the US, the National Endowment for the Arts was established in 1965, at a time when the arts were seen as part of our national strength and resilience. For the first time, federal funds were directed to communities across the country to invest in the arts at a local level.
San Diego may be relatively young as a major American urban center, and even younger on the world stage, but our region as home to humans is ancient. Today, we love a San Diego that is built on roads and traditions of the Kumeyaay Nation, where we share a modern mega-region with our sister city and cultural twin, Tijuana, on unceded Kumeyaay land.
History has shown us that the arts generate the very human connection and understanding that allows our politics, policies, technological advances, and human migration to move forward. In that way and more, the arts are the very heartbeat of our city.
In this issue of San Diego Magazine, we celebrate the artists, creatives, culture bearers, and workers who keep our region connected and in conversation as we take on challenges big and small—internationally as well as on our own neighborhood streets.
Artists are our storytellers. They respond to and chronicle the best and the worst of us—our foibles and weaknesses, our struggles, and, undeniably, our successes.
Now: a look back into the past seven years in history. They have not been a walk in the park, with a pandemic, global unrest, and shifting domestic politics as only a few forces that have challenged our lives and our region. Together, we experienced some of our greatest struggles and witnessed tremendous resilience.
That’s exactly why this is an exciting time for the arts in San Diego. We are on the precipice of an even more fertile, sustained, and inclusive time for the arts in our region.
In some ways, Covid seems like an eternity ago. I remember all too well the massive economic impact on our cultural institutions, some of which have never fully recovered. I remember the mass layoffs of the workers who keep our arts institutions going and the teaching artists who were suddenly out of work.
I also remember the poets, filmmakers, actors, and musicians who helped us grapple with the disruptions of the pandemic. Our communities became virtual, and artists gave us the space to make sense of it all.
In fact, a common phrase emerged from the Covid: artists as second responders.
Still today, I think about the short film made by San Diegans Susanna Peredo Swap and Gill Sotu called History of Joy, which captured so brilliantly what we were experiencing during those days of lockdown.
Since then, as an arts community, we’ve pushed forward transformational work that we will continue to build upon in this next seven-year cycle and well beyond.
Hundreds of artists and culture bearers have spent the past several years going to work with community groups across the region as part of Far South/Border North, our region’s component of the California Arts Council’s groundbreaking artist work program, Creative Corps. The impact resonated so deeply that local government and philanthropy partnered for a second iteration, Artist Count, this time a binational initiative launched just a few months ago.
We’ve invested mightily in cultural infrastructure. Need some examples? There’s the reimagined Jacobs Music Center and Museum of Contemporary Art San Diego, the Black Arts & Culture District, the state designation of Arts District Liberty Station, and now the burgeoning Art + Design District downtown.
World Design Capital San Diego Tijuana 2024 elevated what we already knew—that the two neighboring cities are culturally and creatively intertwined as one region—and boosted our global presence as a creative juggernaut. Artists, designers, and community leaders worked together to produce more than 600 events across our region that year, and the impact continues.
And “Creative City,” the City of San Diego’s first cultural plan that incorporates arts and culture advancements in the city’s development, was crafted by thousands of San Diegans as a roadmap to take us into the future.
Here’s what I know about the past seven years: San Diego’s artists, creatives, and culture bearers showed up for our region as our storytellers, second responders, and creative workforce.
And for the next seven? San Diego will morph and change, as every city does. Sometimes because of us, sometimes in spite of us. But our city’s creative community has a solid foundation on which to build, led by the artists who witness and tell our stories each and every day.
—Jonathon Glus, Conrad Prebys Foundation’s Senior Fellow for Art and Design in Residence at the Downtown San Diego Partnership
Everything SD
AUGUST 31, 2026
Editor’s Note, September 2026: More Than a Postcard
Editor at large, Aaryn Belfer, introduces the September 2026 Arts issue featuring 31 artists, makers, builders, and doers.
What makes San Diego, San Diego? That’s the question at the heart of this issue.
Over the course of eight weeks, San Diego Magazine staff and I spoke to dozens of people, from long-time leaders at some of our biggest institutions to emerging artists working alone at night in studio apartments after eight hours (or 10 or 12) at their day jobs.
Tasked with bringing this issue to life as editor at large, I’m just one member of a stellar team of artists in their own right. I repeatedly told owners Claire and Troy Johnson: This is your baby, I’m just the babysitter. Which is wink-and-smile cute, until you spend two months with the kid and realize you’d take a bullet for it.
San Diego’s beaches are gorge and the weather the envy of those who spend winter scraping ice from their windshields. But sand and sun are the least interesting things about this place. Traditional territory of the Kumeyaay people, San Diego is a majority-minority region with cultural and artistic depth that’s unmissable unless you’re looking directly at the sun (don’t do that, please).
For me, the creatives make San Diego. The composers, the painters, the sculptors, the writers. From Oceanside to the border, and Tijuana too, this is arguably the most culturally layered region in the country. That shows up in murals, music, textiles, food, dance, street art, and beyond.
Almost nobody I talked with does just one thing. The visual artist is also a musician. The culture keeper is also a painter. Their personal stories shape their work and compel them to create in San Diego, even when staying costs them more than San Diego gives back.
That world is what San Diego’s artistic and cultural community gives to us. It’s the mural on the side of the building at Ace Parking on the corner of India and A streets. It’s the buskers overlooking the pier in OB. It’s cultural drumming classes at WorldBeat Center. It shows up invited (or not: we see you, street artists), and we’re all better for it.
I believe we’re all artists, by the way. That natural state gets trained out of us early, in favor of deadlines and the idea that anything made with your hands needs to justify itself with a return on investment. A lifetime doodler, I picked up a sketchbook three years ago; watercolor followed. Talent’s debatable, but that was never the point. When I’m creating, my brain quiets; I can’t be anywhere else in my head except exactly where I am. My work won’t be on gallery walls, but it’s not a hobby either. It’s a portal to the world I want to live in.
For this issue, we reached out to dozens of people across the arts community and asked them to give us names—artists and culture makers they felt were especially crucial, compelling, moving the city forward. The result was a list of 190 artists, makers, builders, doers.
We also wanted this issue to be its own art project, not just a write-up of one. To give artists proper acreage, we enlisted one of the city’s top photographers, Matt Furman, to capture their image.
Then we began the Sophie’s Choice process of narrowing the list of talented humans—each deserving of their own 2,200-word profile—down to 31. Our criteria was broad with bumper rails: Names that kept coming up again and again had to be included; so did people doing work that reflects our diverse region; and people building something bigger than themselves, gathering others, and galvanizing pockets of scene. Individually and collectively, these creatives are reaching toward a future in which art and culture is what brings people to San Diego; a main attraction before getting a sunburn, not a side quest after.
Strip all of it away—the murals, the music, the makers, the stories—and what’s left of a city? Concrete and buildings with the Pacific Ocean and a mythological green flash. That’s it. That’s the whole inheritance.
Turns out the babysitter fell hard for this one: Seeing these artists through Furman’s lens made me feel all the things, and I hope it will do the same for you. I hope this issue compels you to get out your calendar and make a plan to buy the ticket, step into the gallery, sit in the audience. Showing up is how you tell San Diego’s creatives that art and culture matter—and that they matter, too.
This issue is my love letter—San Diego Magazine’s love letter—to them. To the people working and fighting to ensure that the stereotype is never all we are.
Aaryn Belfer is a writer and editor specializing in nonfiction across art, architecture, and culture. Once upon a time, she wrote a provocative column for San Diego CityBeat (RIP). She was a runner up in the 2025 Matchbook Stories contest at the San Diego Central Library and is irrationally happy about it. Currently in her Soft Girl Era, Aaryn has expensive taste in (mostly flat) shoes and will choose a great art exhibit or live jazz concert over almost anything else. Except, possibly, Javier Bardem.
Basque grandmothers have not been making it for centuries. If you’re a millennial, there’s a strong possibility you’re older than the dessert itself. Yet somehow in less than 40 years, the Basque cheesecake—a half-pudding, half-cake creation with a top that looks like a mistake—managed to ooze its way onto menus all over the world.
It became the undisputed dessert star of San Diego’s restaurant world this year. So we invited 19 of the top restaurants, pastry chefs, and bakers to bring their best to the San Diego Magazine office for a blind taste test to find the best in the city.
First, a little history and context.
In 1987, after failing to find a job as an electrician, Santiago Rivera started working as a bartender at his parents’ unassuming pintxo bar La Viña, in San Sebastián, Spain. He was a naturally curious, self-taught cook who spent his free time testing recipes, tinkering with ingredients, and tweaking techniques.
So when it came to the cheesecake—which hadn’t changed much since its invention (a rudimentary version was served at the first Olympics in Greece 4,000 years ago, and the modern New York version in 1872)—he got radical with it.
He removed the crust (partly just to speed up the process because time is money for a small business). Without the crumbly crust, the experience was far creamier, less granulated. Then he cranked the oven to 400 degrees, nearly 100 degrees hotter than the normal baking temperature.
The result? The top became deeply caramelized, almost burnt, while leaving the center luxuriously soft and loosely set. The restaurant became a legend because of this breakthrough in the dairy arts, and his father never let him stop making it after that.
Now, 67 years after the restaurant’s opening, La Viña stands out for the unceasing line spilling onto the street, and the remarkable amount of curd cultists standing nearby, hovering over cream-smeared plastic containers. It’s the kind of scene that makes you stop and think: What the hell are they eating?
Now, the blind tasting. To keep things fair, the contenders were divided into four categories: Restaurant Traditional, Restaurant Flavored, Bakery Traditional, and Bakery Flavored. (It’s a tad unfair to pit a baker who specializes in the one glorious thing against a restaurant that cooks dozens of things.) Each entry was served blind and judged on texture, flavor, and number of vaguely inappropriate food moans.
The logistics were chaotic, to say the least. Our fridge—not a walk-in, sadly—was packed to the brim. Each cake was sliced, secretly labeled, and shuffled onto plates while the team gathered in the conference room. The whole shebang was not in any way sponsored by Lactaid, despite our various attempts to convince them of this ripe marketing opportunity.
The judging became gloriously unhinged. We heard it all, from “I don’t care how the cheesecake gets in my mouth, it just needs to happen,” and “Is it supposed to be this jiggly?” to “Kind of a baby throw-up situation,” “Straight cheese,” and “I’m getting vague socks there.”
But four Basque cheesecakes stood out among the rest, earning themselves the title of Best Burnt Basque Cheesecake in San Diego.
Courtesy of Mesa Agricola
Restaurant: Traditional
Mesa Agricola
A restaurant for the people. Rosarito native chef Juan González and Megan Strom are the ideal married couple to be running a farm-to-table joint. She’s been a farmer for decades, selling top-notch produce to some of the best restaurants in California—which is how the two met. A couple years ago, she started working at the small organic farm in Valley Center run by Mike Reeske, who had spent decades breeding the perfect heirloom beans for SoCal’s climate. He recently retired, and gifted those strains to Strom—who grows them (and other crops) for their tiny Escondido taco/burrito shop specializing in guisados (Mexican stews).
A Basque cheesecake in a taco shop? You bet. Juan’s got family roots in Spain and has cooked in Spanish kitchens.
Mesa Agricola’s winning Basque is by far the most “burnt” of all contenders—so much so that an Instagram follower declared it a mistake. But as Chef Juan notes, there’s an art to hitting the sweet spot where “the bitterness of the char balances the richness and sweetness without turning it into ‘chicharrón.’” Plus, char is a core charm of Baja cooking. It’s the perfect Basque for the people who prefer setting their campfire marshmallows fully on fire.
Photo Credit: Casiel Sanchez
Restaurant: Flavored
Moe’s Steakhouse
With red leather booths and a retro steakhouse vibe, Moe’s in Mission Beach is a good cheat day destination. The menu is flavor maximalism—dry-aged steaks, housemade pastas, brown liquors, and sides like the lobster truffle mac ’n’ cheese. Pastry chef Eli Peralta (whom some might remember as the creator of The Patio on Lamont’s “Twisted Elvis”—a peanut butter-banana brûlée stunner) brings that same intensity to the dessert menu.
Baked at sister restaurant Molly’s (6 feet away), his Basque is served on a bed of caramel with walnut brittle and a dollop of whipped cream, an indulgent recipe that converted the pastry chef himself. “I wasn’t crazy about cheesecakes,” Eli admits. “Then I started making different flavors, and I started to like them.” He’s not the only convert: During our blind tasting, one judge likened the cake to crème brûlée, concluding, “I don’t even like crème brûlée, but I like this.”
Courtesy of Muse Cheesecakes & Bakery
Bakery: Traditional
Muse Cheesecakes & Bakery
Every creative pursuit starts with a muse—and Lada Sadovnyk’s has been the Basque cheesecake for years. In Ukraine, she baked them for friends and family gatherings, never imagining she would one day build an entire bakery around them in the US. “When we moved to San Diego,” she explains, “I kept thinking, ‘What can I do? What do I really love to do?’”
The answer is pretty fantastic.
After obsessing over proportion and techniques, chasing that molten center and deeply caramelized top, what began as an online recipe evolved into something entirely of her own.
She moved from her home kitchen to a rented commercial kitchen close to Sports Arena. The orders kept coming, and so did the pressure. “At one point, I was thinking about divorcing my husband,” she says with a laugh (while sitting next to him). The grind paid off: Today, Muse Cheesecakes bakes roughly 1,200 cheesecakes a month and is planning to open its first brick-and-mortar home in Pacific Beach.
For our competition, the expectations met reality. Muse has made a quick name in San Diego as the Basque to beat. In a blind taste test, there’s no bias, no reputational shine to sway a room. The response on reveal: “Oh, of course.”
Photo Credit: Casiel Sanchez
Bakery: Flavored
Bite Cheesecakes & Bakery
Husband-and-wife duo Alex and Anastasia Kiperband pulled off the number of failures (and then some) that are required of any search for the best recipe. After adjusting baking temps, sugar rations, and experimenting with different brands of cream cheese and heavy cream—they finally landed on something worthy of a business license.
“When we started this business in America, we were really nervous,” Anastasia says, co-owner of Bite Cheesecakes & Bakery.
Once they won over those first customers, their confidence grew enough to start tinkering. When Dubai chocolate took social media by storm, they developed their own version, making the pistachio paste from scratch before layering the buttery kataifi pastry beneath a glossy chocolate shell to create its signature Dubai Chocolate Basque Cheesecake.
“In a lot of situations, we’re converting cheesecake haters to cheesecake lovers,” they say. “That’s probably the best feedback that we get.”
Camila Ibarra Gallego is a CaliBaja native pursuing a master's degree in culinary journalism at the Basque Culinary Center. Shaped by the culturally rich, bicultural megaregion, she's passionate about sniffing out stories that connect people, territory and culture through food. When she's not tumbling down internet rabbit holes, you can find her pretending to be a wine connoisseur at a local wine bar or nose-deep in a good book.
The Best Gym in San Diego Isn’t Really a Gym Anymore
Earlier this year, Fit quietly dropped "athletic" from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.
There’s a version of San Diego that lives in two extremes. On one side, the 5 a.m. crowd: biohackers, marathoners, people who’ve already logged a cold plunge before your alarm goes off. On the other, the after-dark crowd, the ones chasing sunset happy hours and late dinners with friends. Everyone seems to be either optimizing or unwinding, and most of us feel like we’re failing at both.
Fit, San Diego’s reigning Best Gym for the third year running, has built its entire identity around erasing that divide.
Walk into one of Fit’s three San Diego locations on a Tuesday afternoon and the lines blur fast. Someone’s mid-set on the squat rack. Someone else has a laptop open at a café table a few feet away, half-working, half-people-watching. A group is trading plans for the weekend’s event by the recovery lounge. Nobody’s in a rush to leave.
“We’re not competing for the same people,” says Emily Waybright, Public Relations Manager at Fit, addressing the arrival of a national luxury gym chain in San Diego this year. “We don’t really feel like we’re in the gym category. It’s this unique thing.”
That unique thing has a name now. Earlier this year, Fit quietly dropped “athletic” from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.
It’s a small wording change with a bigger idea behind it. Fit was never built around escaping the workday. It was built around the people who genuinely like what they do, and who want workouts, work, and friendships to happen in the same place instead of three separate ones. Because sometimes red light therapy with a stranger turns into weekend plans.
Fit’s philosophy traces back to its founder, who started the brand nearly two decades ago after failing to find a gym he actually wanted to belong to. He looked instead to the old-school country club, where people came for a shared interest and stayed for the community. His version was made for a younger generation, minus the golf, plus the loud music.
Which makes it a little ironic that the very award putting Fit back in the spotlight this year is Best Gym.
What does the best traditional gym look like when the definition of a gym is becoming less traditional? It’s a fair question, and Fit’s answer is that the fitness industry itself is shifting. The 45-minutes-in, 45-minutes-out model is giving way to something closer to a genuine third space, the kind of role the office and the bar used to play before remote work and changing nightlife habits rearranged how people spend their time
For Fit, community isn’t a marketing add-on to fitness. It’s the through-line. Members aren’t just paying for a treadmill; they’re paying for an entire day of social wellness that’s built on performance, recovery, connection, and a plan for the next event on the calendar. That’s a much harder membership to walk away from.
Ambition and ease aren’t opposites here, they exist side by side, where passion and play share the same morning. On September 12, Fit is hosting Sol, a full day wellness festival at Fit Social. The morning focuses on wellness classes and vendors and then the evening is a full party with multiple DJ sets and an open bar. Think of it as a kick-off to locals’ summer in San Diego.
Ready to see what a social wellness club actually looks like? Visit fitclubs.com, or follow along at @thefitclubs on Instagram.
On February 28, 1926, the Fine Arts Gallery of San Diego (now called the San Diego Museum of Art) opened its Plateresque doors to 3,000 guests for opening day. Over the next century, the museum changed with the times—even once functioning as a naval hospital after Pearl Harbor. This year, the museum is celebrating its 100th birthday with an exhibit (open through January 24, 2027) featuring photographs, ephemera, and film footage spanning the museum’s history.
Courtesy of Tim Novara
Free Concerts at Spreckels Organ Pavilion
Every Sunday from 2 to 3 p.m., stop by the historic Spreckels Organ Pavilion for a free concert presented by the City of San Diego on the largest outdoor organ in the world (more than 5,000 pipes). The pavilion seats 2,400 for performances by the civic organist or guest artists.
Some think natural history museums are just cemeteries for dioramas that haven’t received an update since the Reagan administration. When it comes to The Nat, which just finished a $7.5 million rejuvenation, they’re totally wrong. The museum debuted a new rooftop that replaces its 25-year-old atrium. The old roof created a greenhouse effect that steamed up some exhibits, so the new one—which includes 200 solar panels and better temperature control—will help preserve the artifacts inside. Each Friday in the summer, The Nat also becomes one of the season’s vibiest hotspots during Nat at Night, with food from places like Wolf in the Woods and The Craft Taco, bars and signature cocktails on several floors, and a rooftop DJ.
Fleet Science Theater Remodel
The Fleet Science Center just received its most significant update since the 1990s. It expanded its exhibit space by 20 percent and introduced a newly designed entrance gallery (formerly the IMAX theater lobby) that includes free exhibits for visitors who want a taste of the science without paying an admission fee. The former ticketing area now houses the Mindbender Mansion exhibit, and there’s a new café, Element 8, that will, of course, sell the center’s famous soft serve.
There aren’t many places left in San Diego with a lack of specialty coffee options. This week, we can add La Jolla Shores to that list—Casa Del Lobo has arrived. Life-and-business partners Christine Silver and Saul Moreno came to San Diego the same route so many of us have: coming for vacation and falling in love with the city and each other.
Silver was working on Wall Street in New York City and decided to visit some friends in SoCal after the pandemic clouds lifted. Moreno happened to be visiting from Mexico City at the same time. The two met, moved here, got married, had a baby, and thought, “Hey, why not start our own business?”
Apparently, their whirlwind lives needed more windy whirls. (Windy whirls? They like to stay busy.) Casa Del Lobo isn’t either of their first rodeos, although it’s both of their first forays into the coffee space. “We’re both serial entrepreneurs,” laughs Silver. She runs a venture capital business that invests in women-owned wellness companies, and he runs his own logistics company out of Mexico City. “We keep saying, ‘Oh, it’s the last time we’ll start a business. Then all of a sudden, a year or two later, we can’t help ourselves.’”
The idea to open Casa Del Lobo initially started when the pair began decorating their house in Windansea. After looking for large-scale ceramic planters and outdoor fountains that met their quality expectations without egregious price tags (something Moreno was used to seeing in Mexico), they realized there simply weren’t any comparable options here.
So rather than continuing to drive over the border to go shopping, they decided to bring Mexican ceramic style to San Diego.
The partners now run a manufacturing facility in Tecate, specializing in large-format ceramics and specialty glazes. As they sought out potential locations to open a planter store, they realized they could go one of two routes. One, get a warehouse in an industrial area and rely on marketing to get the word out. Or two, they could diversify by opening a homey retail store where people have to walk through the shop area to get a cup of specialty coffee.
They went with option two, and coffee quickly became their primary objective.
“My husband and I, we love coffee,” she says, adding that whenever they go on vacation, no matter where they are in the world, figuring out where to get a java fix every day is their number one goal. (Side note: I can strongly relate.) Mexico City coffee and design culture lean heavily urban and industrial in feel, mixing both an Old World architecture with modern sensibilities—something Silver says they felt was missing locally, specifically in La Jolla Shores.
Casa Del Lobo, which translates to “house of the wolf” in Spanish, soft opened this week, with traditional coffee offerings like lattes, cappuccinos, and Americanos, along with four housemade syrups that will change seasonally (currently, they are vanilla, lavender, orange blossom, and brown sugar cinnamon). For now, the food is simple pastries from Knead Artisan Bakery, but Silver says they plan to add more options like breakfast burritos, paninis, and natural wine in the future. Eventually, customers will also be able to purchase their signature ceramics online, and one day, they may open more locations along the California coast.
But for now, they’re just getting started in La Jolla. “We’ll be here forever,” says Silver. “We want this to be the first of many.”
Casa Del Lobois now open at 2246 Avenida de la Playa every Tuesday through Sunday, 7 a.m. to 1 p.m.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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