Enjoy your beer with live music and a heated outdoor patio at San Diego’s first and only all-in-one restaurant, winery, and brewery. Abnormal Beer Company has various beers and wines and wine on tap, offering their own alongside many guest beers from around the world. Their tasting room is attached to their restaurant, The Cork and Craft, which offers a variety of comfort food with a twist in a classy, pub-like setting.
Family owned and community focused, AleSmith has garnered a host of awards at prestigious local, national, and international competitions. At its new location, AleSmith is showcasing a custom Steinecker 80-barrel brew system, San Diego’s largest tasting room, and its famous Tony Gwynn Museum. Their outdoor beer garden now offers dine-in service.
Whether you prefer coastal breezes and patio pints in Little Italy or an outdoor patio in Miramar at Ballast Point’s largest West Coast brewery, you can count on casual dining ambience and both award-winning and experimental brews.
2215 India Street, Little Italy | 9045 Carroll Way, Miramar
From its inception in 2016, Burgeon’s mission has been to give back to their local community and promote environmentally sustainable practices, all while crafting unique, high-quality craft beer made available to everyone. You can sip a Treevana, their West Coast IPA with mosaic and amarillo hops, as you relax in their outdoor beer garden
6350 Yarrow Drive, Suite C, Carlsbad | 649 Rock Springs Road, Escondido | 501 S Santa Fe Avenue, Vista | 1326 Kettner Blvd., Little Italy
Not only is this brewery veteran-owned, but it’s also one of the only Black-owned breweries in all of San Diego. Chula Vista Brewery opened in response to the lack of breweries in the neighborhood and focuses on creating a comfortable and inviting setting for enjoying their quality craft beers. They also team up with local restaurants and food vendors.
294 Third Avenue, Chula Vista | 871 Showroom, Chula Vista
This family-owned brewery opened its doors in 1996 and gained popularity over the years for its abundantly hoppy West Coast–style ales. You can enjoy their bright, Orange Ave. Wit or Weekend Vibes IPA fresh from the taps as you take in their coastal ambience. And don’t forget to check out their food truck lineup for the week.
1205 Knoxville Street, Bay Park | 170 Orange Avenue, Coronado
Situated right on the harbor, Eppig’s Waterfront Biergarten patio in Point Loma lets you enjoy your beer with a view of the water, boats, and an occasional sea lion, if you’re lucky. Eppig primarily brews German styles, like the Meister Northern German wheat ale, their most award-winning beer. Their German-style Helles Lager is another must-try.
2817 Dickens Street, Point Loma | 1347 Keystone Way, Vista
Grab a pint of Plenty for All Pilsner and some bites from local food trucks and enjoy them on the “punk rock patio” at this North Park brewery, which is open with limited seating every day until 9 p.m.
4542 30th Street, North Park | 3010 Juniper Street., Suite A., South Park | 9550 Distribution Ave, Sorrento Valley
Karl Strauss was established in 1989, before the term “craft beer” even made its way to San Diego. Known as the catalyst for San Diego’s now huge craft brewing culture, this company continues to pioneer the independent brewing scene as one of the oldest craft breweries in the county. With a wide range of styles, Karl Strauss features brews like Aurora Hoppyalis IPA, Wreck Alley Imperial Stout, and Boat Shoes Hazy IPA, as well as beers such as their famous multi-award winning Red Trolley Ale, which has a distinct toffee flavor with hints of raisins and currants. Outdoor seating is available at their five brewpubs.
This brewery and tasting room focuses on sessionable hybrid beer styles, with 32 taps at its “Lomaland Fermentorium” and 20 taps at the “North Park Flavordome.” Their blog has a breakdown of the beers up for grabs in part one of their September special release sale, which features some old-school favorites, new concoctions, and a couple of remixes.
3725 Greenwood Street, Point Loma | 3000 Upas Street, North Park | 470 S. Coast Highway 101, Encinitas
While their name may not sound like they’re known for beer, after the owners decided to go into the brewpub business in 1992, Pizza Port quickly gained a reputation in San Diego’s growing craft beer scene. They’ve won over 91 medals and awards from the Great American Beer Festival so far, so you can’t go wrong with whatever they’ve got brewing next. And of course, you can enjoy your beer with great pizza.
1956 Bacon Street, Ocean Beach |571 Carlsbad Village Drive, Carlsbad | 204 Palm Ave, Imperial Beach | 2730 Gateway Road, Carlsbad | 135 N. Highway 101, Solana Beach | 155 Mata Way Ste. #104, San Marcos
Originally based in Costa Rica, this brewery is committed to more than just making good beer, by focusing on incorporating sustainability into their mission. They use local and organic ingredients whenever possible, and present their environmentally conscious story along with their product. They have a new taproom in Bankers Hill, along with an expansive beer garden serving pizza catered by Urbn.
2865 Fifth Avenue, Bankers Hill | 2825 State Street, Carlsbad | 9030 Kenamar Drive, Miramar | 2867 El Cajon Blvd, North Park | 1305 Hot Springs Way, Vista
Now the twelfth-largest craft brewer in the US, Stone is known for their bold, hop-centric beers. Their IPAs are a must-try, and they are also known for their barrel-aged creations. If you want good eats with your beer, Stone Brewing World Bistro & Gardens, their on-site restaurant, sits adjacent to each brewery.
1999 Citracado Parkway, Escondido | 2816 Historic Decatur Road, Liberty Station | 310 N. Tremont St., Oceanside | 1202 Kettner Blvd, Suite 101, Little Italy
Thorn Brewing began in North Park, made their way to Barrio Logan, and most recently opened up in Mission Hills. At the North Park location, their back room has an open-air roof and is large enough to accommodate 30 to 60 guests. Try their classic Baja-style Barrio Lager or their refreshing Tepache pineapple sour.
3176 Thorn Street, North Park | 1745 National Ave, Barrio Logan
Del Mar’s first and only brewery and restaurant, Viewpoint Brewing sits on the banks of the San Dieguito Lagoon and River Park, where you can enjoy your beer from the deck and take in the river views. Although their initial philosophy was “drinkability,” the brewery is looking to be more aggressive with hops and bitterness as they tweak their beer recipes, in addition to their more approachable flavor profiles. They also have a seasonal food menu specifically designed to pair with the house beer, so keep an eye out for that.
For two-and-a-half years, one of California’s most promising culinary talents has remained surprisingly off-the-radar, working as executive chef in a uniquely named restaurant tucked inside a Serra Mesa office building. He hasn’t gone completely unnoticed though—food critic Troy Johnson calls BoujieMana a “hidden gem with an all-star team.” And that team? Led by said promising chef, Dante Cecchini.
A San Francisco transplant with a resume as long as a CVS receipt and as star-studded at the Andromeda Galaxy, first cut his teeth under chef Elizabeth Falkner at the Bay Area pastry shop Citizen Cake before moving to Big Night Restaurant Group, where he rose through the ranks to become chef de cuisine at places like Marlowe, Park Tavern, and The Cavalier under the tutelage of restaurateurs Anna Weinberg and chef Jennifer Puccio.
He also worked at Morris with chef Gavin Schmidt (from the three Michelin-starred Coi), cooked at the James Beard House twice, was named a Rising Star Chef by the San Francisco Chronicle, and one of Zagat’s “30 Under 30,” among his other accolades. So it’s surprising that he hasn’t had the chance to make a bigger impression in San Diego yet.
But he’s ready to do so as the new executive chef at Communion.
Opened in 2024, the Mission Hills restaurants offers a sky-high view from its top floor perch of The Sasan building at the corner of Washington and Goldfinch Streets. Guests enter through Paradis, the ground floor cafe on the way to the elevator, where a sanctuary-meets-sensuality vibe and strong cocktail program have gleaned generally positive reviews over the past year-and-a-half. But Cecchini wants to bring an infusion of new ideas to the kitchen.
Courtesy of Communion
Not too many all at once though, he says. To ensure loyal regulars will get the chance to get used to his approach to fine dining, he’s phasing out former chef Mike Moritz’s menu in stages, but says by the end of February the transition will be complete.
He’ll keep the tasting menu in some form or another, but at the very least expect twists on some of Communion’s signature dishes, like the za’atar-crusted lamb lollipops and the Spanish octopus. “[They’re] still going to be really approachable. It’s just going to be super flavorful, very colorful, but super seasonal,” he says.
Courtesy of Communion
Emphasizing seasonality much more will be a major part of Cecchini’s ethos at Communion. “You’ll never see strawberries on the menu in winter,” he promises. Tomatoes in February? Not on his watch. But there will more attention to plating presentation and dry-aging proteins like fish and duck. He’ll also incorporate some of his Italian heritage and training into the menu, like introducing Sardinian dumplings and using ingredients like bottarga, a salt-cured piece of roe that’s either grated or thinly sliced (like Parmesan) with an intense umami profile.
With Cecchini’s years of level experience, expectations are as high as Communion’s rooftop location. He has three words: bring it on.
“I want to invite everyone in for them to experience what’s different. I promise that everything that they come in and eat will be great,” he says. “I know that’s a big thing to say, but I’m feeling very confident.”
Communion is located at 901 W. Washington Street in Mission Hills.
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.
If Cardellino tells a story of fire and Italian bravado, Carlo is its soft, sensual counterpart. The cream to the cookie. Sophia Loren to Sylvester Stallone. According to owner and executive chef Brad Wise, it’s exactly the balance Cardellino needed.
Carlo’s story begins this weekend when it opens inside Cardellino. It’s not really a speakeasy. More a hidden cocktail bar within the restaurant, tucked behind a wine wall that wasn’t there a few months ago. The newly constructed, intimate space fits 32 guests at a time. Wise says the time was ripe for adding a new layer to the Cardellino experience. That particular part of the building never quite had the right feng shui.
“Where you walked in the front door previously, there was always a 750-square-foot, rectangular-shaped portion of the restaurant that I was just never in love with,” he explains. After seeing the huge success of sister restaurant Fort Oak’s “Snowed In” experiential holiday bar, he wondered if something similar would work.
“If you’re not figuring out how to create a different experience for people to come back multiple times over and over, the food and service these days is only going to do that so much,” he adds.
The idea is that guests can pop in for a drink before dinner at Cardellino or after they dine at Communion or Fort Oak. It’s designed to be a local’s spot and an arena for beverage director Jess Stewart and her team to flex their cocktail muscles in a smaller, more obsessive setting.
Carlo is reservation-only and specifically designed to be a bit more chic than Cardellino’s brick and bulbs. “It’s reds, mauve, purples—there’s a really beautiful flower installation hanging from the ceiling,” Stewart says. “Walk through a curtain, and we really want it to transport you.”
Courtesy of Cardellino
Stewart adds that it’s a traditional cocktail menu, so patrons can request a dealer’s choice. But she’s confident that the drinks she and lead bartender Marina Ferreira have concocted will blow your socks off. The menu has two themes: The Fates (whimsical house creations) and The Legends (elevated takes on classics). One example of a Fate cocktail is The Prophet, with bourbon, cognac, dates, palo santo, and bitters, while a Legend is Carlo’s spin on a negroni, starring a Schwarzwald dry gin with 47 different botanicals, Barolo chinato instead of sweet vermouth, Campari, and a pinch of salt to counter the bitterness.
Wise says his team is already working on another hidden bar that will open in the next two to three months (he wants to keep the details close to his chest), but now that he’s back in the bar world, it’s game on. Carlo may just be the start.
Reservations for Carlo are available on Resy. For more information, visit ciaocarlosd.com.
Photo Credit: Maria Russo Chef Alex Caballo
San Diego Restaurant News & Food Events
Nómada to Debut in Early 2026
Chef Alex Carballo has helped launch ambitious concepts like Haven Farm + Table at Fox Point Farms in Encinitas, managed huge kitchens like Stone Brewing World Bistro & Gardens in Escondido, and made an appearance on San Diego Magazine’s 2025 cover featuring the biggest and brightest food stars in San Diego. The man’s a talent, gives a damn, and is a rock of the scene when it comes to launching new concepts that actually run. And come January, he’s opening Nómada in Carlsbad as the newest partner of Grand Restaurant Group (GRG).
Carballo’s menu will feature different regional cuisines from around Mexico. The group’s new beverage director, Sean Ward (Lumi, Huntress, Nolita Hall, Duck Dive), will focus on agave spirits from producers in Mexico and California. It may be the first time Carballo is at the helm as a partner, but considering he has over two decades of restaurant management, operations, and chef consulting under his belt, it sounds like GRG made an AJ Preller–level genius acquisition.
Courtesy of The Vinho
Beth’s Bites
Do you love Portuguese wine? Are you unsure if you love Portuguese wine? Well, either way, this weekend you have the chance to go try a bunch of it at Bica with a free wine tasting by The Vinho. The local small-batch Portuguese wine importer will be pouring on Bica’s patio on Saturday, December 6 from 11 a.m. to 3 p.m.
Khachapuri finally opened at the corner of Park Boulevard and Monroe Avenue in University Heights, with a pretty awesome-looking menu of Georgian (the country, not the state) delicacies like chanakhi (a spicy eggplant and lamb stew); tabaka (pan-fried chicken); and of course, khachapuri, which is basically a bread boat filled with gooey cheese and topped with a runny egg. I literally can’t think of a better combination of things I like to eat.
Only one of the iconic Pernicano’s restaurants remains in El Cajon, but a former location at 9932 Mercy Road, Unit 109 has been revived as Amuri Italian Cuisine. The Sicilian-style Italian restaurant is now open for lunch and dinner every day, and, yes, there’s a cheese wheel.
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Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Anyone who’s lived in San Diego long enough can sense that Ocean Beach just runs on a different vibration. And after launching his sourdough bread business five years ago at the farmers market, David Moore couldn’t imagine going anywhere else to open Sourdough & Moore as a brick-and-mortar bakery with co-owner Emma Gibb.
“I’ve actually lived here for 25 years,” says Moore. “It’s our eclectic beach community.”
Like so many sourdough endeavors, theirs was born out of pandemic boredom. “I got real heavy into a lot of fermentation—kombucha, apple cider vinegar,” explains Moore, who had been working at the Omni San Diego Hotel for 20 years. After an injury kept him back at home longer than he expected, he figured he’d give selling his bread a real shot at the farmers market.
OB dug it.
Courtesy of Sourdough & Moore
“I had to kind of start making decisions—whether or not I was going to be working at the hotel a little more, or doing some baking,” he says. He added the Mission Valley farmers market to his rotation, expanded his repertoire to more breads and bagels, started selling his stuff at Olive Tree Marketplace, and eventually brought on Gibb.
Gibb had long been a hobbyist baker, working in the corporate world to pay the bills until one day, she couldn’t take it anymore. “I just wanted to bake,” she says.
She headed to the Mission Valley farmers market, and started peppering the vendors with questions. “That’s where I met Dave,” she says. He helped her establish a small pastry business and connected her with a few local restaurants to supply their desserts.
“When the opportunity came for Dave to get the actual storefront here, he asked if I wanted to be involved, and I definitely jumped at the chance,” she laughs. He’d been sharing space in a commissary kitchen in OB, growing big enough that the owners decided to sell it to him.
Courtesy of Sourdough & Moore
OB already has a couple of awesome bakeries: Azucar, Phatties Bake Shop, Desperado Bagels. But Moore thinks they have something unique to add to that—including the 100-year-old sourdough starter that’s the big bang of almost everything they make.
“I like to think it has some unique flavor,” he says. “It’s a key essential for the bagels, baguettes, focaccia, the bread, croissants…”
Gibb chimes in. “Anything that would require yeast is going to be sourdough. The only things that it’s not in are going to be, like cookies and brownies and like little cakes. ”
Bread loaves range from roasted rosemary garlic to jalapeño cheddar, caramelized onion and cinnamon raisin. For bagels, they’re making an asiago black pepper, roasted fennel and poppyseed, rosemary lemon, and of course everything. Once open, Moore wants to introduce pizza with sourdough crust, plus some breakfast and lunch sandwiches on (you guessed it) sourdough baguettes or focaccia.
On the pastry side, Gibb plans to keep people guessing with a rotating seasonal menu of different croissants, cinnamon rolls, danishes. But even things like chocolate chip cookies are never quite as simple as they appear to be. “I do a 50 percent chocolate chip ratio to dough, and they’re almost half a pound each,” she says. “All of the pastries are made with organic flour, local eggs [from Hilliker’s Ranch Fresh Eggs in Lakeside], and imported European chocolate.”
The storefront will be open Wednesday through Sunday, 7 a.m. to 3 p.m. to start. And they’re going to keep a booth at both the Mission Valley and Ocean Beach farmers markets.
“We’re really appreciative to this local San Diego community, the people of Ocean Beach,” says Gibb. Moore agrees. “They’re screaming for us to open.”
And if OBecians do one thing especially well, it’s staying loyal to locals.
Sourdough & Moore opens at 4853 Newport Avenue in Ocean Beach on Friday, November 14. On Sunday, November 2, the bakery is collaborating with another OB favorite, An’s Electronics Repair, for a one-day pop-up pre-order pairing with four different options from Sourdough & Moore with three gelatos and three jams from An’s.
Relic Bakery & Kitchen Is (Finally) Open In East Village
Anyone who’s ever opened a restaurant will tell you it never happens as fast as you think it’s going to. (Just ask the Chick & Hawk guys.) But Samantha Bird and Derek Hadden, the partners behind Relic Bakery & Kitchen, have made it to the finish line and officially opened the doors to their brand spankin’ new cafe at 845 15th Street. It’s been five years in the making, from baking in their apartment to hosting pop-ups to a wholesale business to a brick-and-mortar bakery. “We can’t be more excited to welcome you in,” says Bird.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Stake Chophouse & Bar isn’t your average steakhouse. Blue Bridge Hospitality’s Coronado outpost is a modern interpretation of a big-city steakhouse nestled in the heart of the small coastal community. The team at Stake has reimagined the whole steakhouse experience. By prioritizing a seasonal farm-to-table sourcing philosophy, a personalized guest experience, and unique service touches, like a formal steak presentation and a bespoke knife selection process, Stake distinguishes itself in a sea of steakhouses.
Exceptional steaks, including Wagyu from Japan, Australia, and the U.S., and fresh seafood flown in daily form the core of Stake’s culinary identity. The menu features a five-course omakase-style steak experience highlighting house favorites, plus an array of cuts, and classic steakhouse staples—think a wedge salad, baked potato, or pasta carbonara—refined for a contemporary palate without losing their traditional appeal. Stake focuses on seasonal sourcing from the region’s best family farms and specialty purveyors, and incorporates intentionally unexpected touches to create something truly unique.
“I challenge our chefs and myself to take it a step further in sourcing,” says Chef Ronnie Schwandt. “It’s important to us to highlight different farms, unique one-off farms—whether it’s cattle, strawberries, a local fisherman or from anywhere in the United States, we’re always trying to find that niche.”
Beyond the menu, Stake emphasizes outstanding service, says Vinny Spatafore, Director of Hospitality Operations. Staff maintains detailed notes, allowing them to remember guests by name, recall previous orders such as a favorite martini (also memorable for the customer since it’s served in an extra tall, distinctly-shaped glass), and celebrate special occasions like birthdays and anniversaries.
“When you have those points of topic that you remember about a guest, they appreciate that,” he says. “Our servers are really good with that—we have a couple servers who have been here since the beginning and they’ll remember somebody from years ago, their name, their kids’ names, where they live. I’m really thankful to have a great front of house staff.”
Award-winning wines, rare whiskeys, special events, and a complementary black car service that provides transportation for guests throughout Coronado add to Stake’s appeal.
Schwandt stresses that Stake offers more than a meal; they aim to give patrons something unforgettable.
“It starts when you walk up the stairs and are greeted by the hostess—that sets the tone for the night. Then you’re greeted by a server, who may know you by name, and can guide you through the menu and curate as they get to know you,” says Schwandt. “Most people leave kind of blown away; they leave feeling like they just had an experience. That’s the goal, right? Whether you’re serving smash burgers or high-end steak, you want somebody to leave thinking, Wow, that was awesome.”
Lamb Lollipops | Coconut Milk Poached Seabass | The Ritual
If pink’s belief in its own emotional power had waned, it has been fully restored by The Sasan. Mission Hills residents were pitchforkian-vocal about the paint job on the seven-story residential tower. Pepto-Bismol was trotted out yet again and co-slandered. Sure enough, The Sasan does look exactly like a stack of gigantic, bubble gum–colored Pez candies, the spaces between each dangling with deeply green plant life. It’s a flamingo among the architectural pigeons.
In other words, it’s lovely. As someone who grew up in suburbia, where every home seems to be the color of budget-hotel oatmeal, I envied the electric blue and banana-hued houses of Miami or Mexico or Cinque Terre or Buenos Aires. Not sure where we’re at with tariffs, but maybe lower them on paint.
Photo Credit: Kimberly Motos About an hour before sunset, the best seats at the bar—the ones facing the big show—fill up fast.
The Sasan is home to the city’s newest rooftop dining spectacular, Communion. The entrance alone is worth the price of whatever you order. You walk into a large, ground-floor courtyard (home to the all-day sister concept, a bakery, coffee shop, and pintxo bar called Paradis), which glows pink. A singular host stands at a podium, ready to escort you into the elevators. Ride up and step out into Communion’s floor-to-ceiling glass overlooking the city. It’s a stunning bout of vertigo.
When it comes to views, give me the receded one. Vistas perched on top of the water are nice and all, but they lack perspective. From Communion’s large dining patio, you can see downtown, the point, and the bay where, in the mid-1800s, Captain Henry James Johnston first looked up from the docks at this hilltop and decided to buy 65 acres (the land used to be called Johnston Heights).
San Diego’s iconic plant lady Kate Sessions (she essentially single-handedly landscaped Balboa Park) lived and worked in Mission Hills and planted those palm trees and poinsettias, the bougainvillea and star jasmine. She started its oldest business, Mission Hills Nursery, in 1910.
Photo Credit: Kimberly Motos The view plays second fiddle to the food, but the view is still… this.
Trolleys were everything back then, and getting a stop near your business meant your kids were well-fed, so Sessions sealed Mission Hills’ future when she convinced John D. Spreckels to bring the trolley to her nursery. I can’t help but think of her seeing those plants cascading out the sides of The Sasan’s balconies.
Communion is the project of another name well-known to San Diego. Jacquee Renna-Downing and her late husband Kipp Downing owned North County’s seafood icon Pacifica Del Mar (they sold it years back). The family launched two successful restaurants in the Coachella Valley (Pacifica Seafood and La Quinta Cliffhouse), and this is their return to San Diego (Jacquee’s daughter, Hailey Renna, is running it).
The lineup of talent in the kitchen and bar is A-list: executive chef Mike Moritz, formerly of Mister A’s and Mille Fleurs; Aly Lyng, longtime pastry chef of Georges at the Cove; and lead bartender Eliza Woodman (Camino Riviera).
I think it’s time to stop expecting less from view restaurants. For decades, they could serve us gussied-up slop and well drinks with expensive names, and we’d gladly be their sucker just to sit in their sky box. But, with food literacy at an all-time high, being front and center to the grandeur of the gods isn’t enough. Communion’s “coastal from across the globe” menu isn’t perfect, but it’s off to a hell of a strong start.
For drinks, the star is Yama’s Reign. You didn’t know you needed droplets of sesame oil floating in your cocktail with that unmistakable flavor bomb of furikake (Japanese spice blend) until you try this thing. With a tiny clothespin, the bar team straps a sheet of wakame (dried seaweed) to the glass. I’d get rid of the weed—its scent is so strong that it smells a bit like low tide—but the drink is phenomenal.
For apps, start with the Wagyu beef carpaccio. Moritz’s take is a bit soupy, embracing the trend of treating the classic like loaded nachos. Some people would say that you don’t thin-slice Wagyu beef and then air-drop a Vegas buffet on it—that’s like paying for Tyler the Creator to headline your concert and then having the opening acts stand in front of him all night singing their own songs.
Photo Credit: Kimberly Motos Hamachi crudo
But Moritz’s buffet is delicious and changes frequently (at the time I’m writing this, it’s a lime-heavy Vietnamese riff, bò tái chanh). The hamachi crudo has a beautifully elegant lemon oil and thin sticks of Granny Smith apples. Ignore the grapefruit (it waterboards the delicate fish with bitter citrus).
Three dishes will justify any meal you have here. First, the lamb lollipops. If my organs ever revolt and doctors demand I go plant-based, I’d settle for “vegetarian plus lollipops.” My personal kryptonite, the handheld carnivore snack is judged by the sear and season of the crust and the sauce.
Moritz’s has a thick crust punch-drunk with za’atar (the almighty Middle Eastern spice blend of dried herbs, toasted sesame seeds, salt, and sumac). The sauce is yogurt infused with vadouvan (India’s spice blend of cumin, fenugreek, mustard seed, garlic, and many other things), a great leave of absence from the usual chimichurri.
Second, the risotto. It is a $49 risotto. That’s a hefty price to pay for sticky rice. But Communion’s is undeniably fantastic and so rich the table can share it. It’s hand-stirred with shaved black truffles, wild and tame mushrooms, and 24-month-aged Grana Padano.
Photo Credit: Kimberly Motos The seabass has thrown in its lot for dish of the year.
Third, and the star of the show, is the seabass. Everything is right here—a thick, almost prehistoric chunk of bass (Communion is not cheating anyone with portion sizes) is poached in coconut milk for a pretty incredible, thoroughly moist, luscious cook on the fish. Then, it’s laid in one of Thailand’s greatest gifts: tom yum broth. It comes with a spoon and bowls so you can ladle out some of that life-restoring tincture.
If Communion has an Achilles’ heel, it’s drowning a good idea in another otherwise good idea. The chaat masala potatoes come swimming in chutney and Greek yogurt. That’s a special flavor combo, but, while eating it, you can’t help but think of all the times you’ve dropped a chip into an onion dip and it gets really lodged there, so much so that, despite your best efforts, it merely goes deeper, until you’re just desperately trying to extract the thing before it gums up the whole dipping experience. And the duck—dry-aged seven days in-house—got too much of the sweet, sweet sauce. Duck likes sweet, but this is nearly dessert.
Photo Credit: Kimberly Motos Basque cheesecake with salted caramel and whipped crème fraîche is a perfect end.
Speaking of, pastry chef Aly Lyng is a talent. Try her vanilla bean Basque cheesecake (crustless and baked at a high temp for a charred top and a lighter and custardy middle) with salted caramel and whipped crème fraîche. Or “The Ritual,” a warm flourless chocolate tart crowned with condensed milk ice, hazelnut praline, and ice cream infused with espresso from Ritual Coffee (one of the only San Diego places to serve the cult-loved San Francisco roaster).
Perfection is a fool’s errand. Small missteps aside, I’m hard-pressed to name a better dining experience than ordering some lollipops and that tom yum bass as you stare at the sunset over those storied old San Diego hills and gaze down at the bay, trying not to think of the nuclear submarines below the surface.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Ocean Beach has always existed in its own world. It’s precisely that weird, wacky, wild, and wonderful world that business partners Kyle Jaworski and Sebastian Widman want to invest in by opening The Jetty at 4934 Voltaire Street in spring 2025.
“We want to be a place for people in town,” says Jaworski. “Ocean Beach is a very unique community, and a unique market where it’s important that you cater to the locals.”
Rendering Courtesy of Tecscape Design
Jaworski says The Jetty is not a gastropub but is reluctant to define exactly what it will be. He calls it a beach pub-meets-lounge with an “eclectic menu” that will draw a lot from Widman’s craft beer and cocktail experience and dishes they feel OB currently lacks. “But I don’t want to give away too much about our menu ideas yet because it’s still a work in progress,” he laughs.
But he knows one thing for sure—they’re committed to contributing to the local OB community. Jaworski estimates he worked for the NZ Eats Group (Raglan Public House, Queenstown Public House) for around 14 years and has been on the Board of Directors of Ocean Beach Main Street Association for nearly nine years. Widman is part-owner of Ocelot Brewing Company in Virginia, was the sales manager for Amplified Ale Works for years, and was the bar manager at local OB spots The Joint and The Bowl. All this is to say that one, they have the industry chops, and two, Ocean Beach has become home to both over the years. They feel ready to create a gathering space that fits with the, shall we say, particular OB flavor.
Rendering Courtesy of Tecscape Design
Part of that means renovating the former Voltaire Beach House, both physically and psychically. Voltaire Beach House first opened in January 2017 and unceremoniously closed this September amid allegations of theft, assault, and other accusations from both managers and employees, according to Fox 5 San Diego.
“There were some bad vibes, bad blood,” he says. “Just not a good feeling about the place from the community… [but] we really feel that with our connections to the community, we can make this an anchor for his side of town.” Renovations will be primarily aesthetic, but Jaworski says they plan to rebuild the outdoor patio and update some paint and finishes to spruce up the place. They’ll also work on community events with adjacent businesses and subtenants, such as The Artist Outpost.
It’ll take a lot of work, probably some luck, definitely some money, and heaps of resolve. But Jaworski says getting the opportunity to leave their mark, especially in that area of OB, is worth it. “To be able to actually own a business in town is an awesome, awesome feeling.”
The mixed-use space at 2611 Adams Avenue will still be beer-focused, with a heavy emphasis on San Diego local beer from places like AleSmith, Karl Strauss, Coronado, Ballast Point, and Pizza Port, as well as Baja breweries like Insurgente, Transpeninsular, Wendlandt, Baja Brewing, and more. Corrigan says there will also be wines, kombuchas, and NA offerings as well, with Mexican-inspired street food and pub favorites on the menu. The indoor/outdoor concept will be kid- and pet-friendly. “Myself and the partners are all born and raised here in San Diego, so that makes us very proud to do this,” he says.
Courtesy of Roseacre
Beth’s Bites
Roseacre is coming to La Jolla in the spring 2025 from owners Paul Basile (Basile Studio) and Jules Wilson (Jules Wilson Design Studio). The duo will also be behind the design of the restaurant set to replace Adelaide’s flower shop at 7766 Girard Avenue, with chef Erik Anderson tapped to head the kitchen. Anderson has a star-studded past, working in kitchens like Coi in San Francisco and earning two Michelin stars as executive chef. His resume is glitteringly impressive—The French Laundry, Noma. We already had eyes on La Jolla, so now I’ll spare another one because that area just can’t stop, won’t stop.
A grab-and-go concept called Quick Bites opens in Little Italy in January, promising high-quality convenience for us tornado people on the go. As a working parent, I have basically zero time to screw around on any given day, so I say hallelujah! Did I mention there will be cold brew, too?
The Midway District is on the precipice of massive change but it’s not immune from the typical restaurant turnover. At 3145 Sports Arena Boulevard, Round Table Pizza is out (buh-bye!), and Kiiro Sushi Izakaya is in. I’m not sure yet when this swap will happen, but hey, there’s always an In-N-Out across the street while you wait.
The sister businesses Tablespoon and Collins & Coupe are hosting The Twelve Tastes of Christmas this month, with a different local vendor on hand every day for you to meet, greet, and shop with directly. Check their Instagram for upcoming vendors’ schedules, including a mobile knife sharpener and a few local bitters companies.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
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