40 Places to Brunch Like You Mean It

After 10 years of rooftop dining and brewing award-winning beers, OB Brewery is for sale. A local fixture on Newport Avenue, OB Brewery owner Mike Tajran is ready to retire and hand over the reins. “It’s got so much potential,” he says, pointing to the accolades the brewpub has collected throughout the last decade (it’s more than a few).

At the 2017 Great American Beer Festival, OB’s Hidden Gem Dunkelweizen won silver in the German-Style Wheat Ale category, followed by a World Beer Cup silver medal as a South German-Style Dunkel Weizen in 2026. In 2018, GABF named OB Brewery Small Brewpub of the Year, brewer Jim Millea earned Small Brewpub Brewer of the Year, and the B. Right On pale ale nabbed a gold medal in the American-Style Pale Ale category. The Elevator Red IPA also took bronze that year at the San Diego International Beer Festival, and earlier this year, they won gold for Couple’s Therapy chili beer and silver for Rauch Me smoked beer at San Diego County Fair Craft Brew Competition.

July 10, 2026

San Diego's Tiniest Cookbook Shop Is Hidden Inside a GarageRELATED ARTICLE

It’s a solid foundation for the right buyer, he says—someone with brewing and business chops ready for a turnkey operation in a favorable location a block from the beach on Ocean Beach’s busiest street. (And while he’s letting go of the brewpub business, he’s also open to selling the building as part of the deal.)

Originally from Iraq, Tajran’s family ran restaurants in Baghdad, but “they were decimated by Saddam Hussein,” he explains. Once in the United States, he launched Giant New York Pizza at 5050 Newport Avenue in 1984, which eventually became Newport Pizza & Ale House. Newport Pizza felt long ahead of its time, proudly proclaiming they served “no crap on tap” years before the craft beer craze caught fire in San Diego. 

When the building’s owners passed away and their son cut his lease short in 2020, Tajran says he was disappointed, but he had a nagging feeling that would happen eventually—which is why he already purchased 5041 Newport Avenue back in 2009 and opened Ocean Beach Brewery in 2016.

“For 42 years, I have been in this location in this area, the same block,” he says with pride. Ocean Beach has gone through some changes since 1984 (the OB farmers market launched in 1992, Starbucks came in 2001 and left in 2022, ADUs crept in, and the iconic OB Pier closed in 2023), but Tajran says the heart of the beachside town has remained the same. 

So has most of his staff. Millea has been brewing since day one, and longtime manager Megan Schuster has worked for Tajran for 19 years, first at Newport, then at OB Brewery. Most of the employees are locals, and Tajran says he doesn’t plan on closing the business until he finds the right buyer to carry on the baton. 

The property itself comes with some unique features for the area—three stories with a rooftop deck and ocean views from every level. And if you’re wondering if those uninterrupted views will remain that way, Tajran assures me they will. Part of his original building purchase included language that prohibits the three buildings between him and the ocean from building up. He also leases space next door, which would allow a new owner to expand brewing capacity with more tanks and fermenters. 

“I just wanted to make sure this goes in good hands,” he says. He and his wife both hope to retire soon in order to spend time with their children. But he’ll make sure his other baby is taken care of first. 

“I love Ocean Beach,” he says. “I can say nothing but thank you, OB.”

OB Brewery is still open at 5041 Newport Avenue. Hours are Sunday through Thursday, 11 a.m. to 9 p.m.; Friday, 11 a.m. to 10 p.m.; and Saturday, 10 a.m. to 10 p.m.

San Diego Restaurant News & Food Events

Beth’s Bites

• Along the same vein of iconic businesses, Tribute Pizza is celebrating 10 years in North Park this week with different events every night. Good luck getting a reservation if you haven’t already, but you can still take part in the silent auction on behalf of Feeding San Diego. Owner Matt Lyons’ goal is to raise $100,000 for the nonprofit and is offering some pretty sweet stuff to do so—think a full weekend buyout of Tribute, a private event with Lyons and chef Travis Swikard of Callie and Fleurette, a year of access to a VIP hotline for reservations, and even more. Time is ticking away on your chance to bid, so be sure to make your best offer before time runs out.
• La Corriente continues its expansion across San Diego with lucky number three coming to Oceanside. Located next to Tanner’s Prime Burgers and PopUp Bagels, a restaurant rep says that at the rate the restaurant is opening new spaces, it wouldn’t be wild to see a few more pop up along the coast in the future. 
• Kitchens for Good has big plans on the horizon, including their sprawling new Culinary Impact Center coming to Bankers Hill next year. Now, it should be a bit easier to accomplish their (many) goals with the help of a $50,000 grant from the Jacques Pépin Foundation. Kitchens for Good is one of four awardees this year and will receive the funds over the next two years, allowing them to launch their Market Cafe initiative in the new center and continue their mission of hospitality training programs and ending food insecurity across the city. It’s a pretty awesome award, given by a pretty awesome group to another pretty awesome group, so it’s just mega-awesome all the way around. 

Listen Now: The Latest in San Diego’s Food and Drink Scene

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

San Diego has lost a number of ambitious concepts lately—Vulture and Dreamboat in University Heights, Wildflour Delicatessen in Liberty Station, Deckman’s in North Park, Matsu in Oceanside. All have different reasons for closing (some outgrew their space, some overshot their costs), but none of them suffered for quality. Ditto for the next casualty. On July 19, Cellar Hand in Hillcrest will close its doors. 

Unlike the other closures, there’s actually a silver lining. The Perr family, who owns both Cellar Hand and Pali Wine Co., announced they will relocate Pali’s tasting room from Little Italy to take over the vacated Cellar Hand space.

Cellar Hand opened just over two years ago with a promise to source 100 percent of their produce locally. Ambitious, but admirable. Logan Kendall, the original executive chef, launched with a menu centered around lots of funky fermentation, tinned fish preserved in-house, a bevy of fun dips like labneh and whipped tahini, and a ridiculously fantastic pork chop from Thompson Heritage Farms. Wine Enthusiast named the 120-seat eatery one of the top 50 wine-focused restaurants in the country in 2025—not a shock, considering the mega wine chops behind the project. 

July 10, 2026

San Diego's Tiniest Cookbook Shop Is Hidden Inside a GarageRELATED ARTICLE

Following Kendall’s tenure, chefs Ashley McBrady and then Sable-Tanya Wentwoord took over the reins, keeping things rolling with expanded brunch offerings, chef’s dinners, and all the usual accoutrements of a hyped spot. Before joining the Pali Wine/Cellar Hand team, Wentwoord worked and staged at multiple James Beard Award–recognized and Michelin-starred restaurants in Boulder, Colorado (Frasca Food and Wine); San Francisco, CA (Coi, Che Fico); Providence, Rhode Island (Persimmon); and Fredericksburg, Tex. (Southold Farm + Cellar). She will continue to head the food program at Pali Wine Co. 

Bad luck or bad timing, the reasons behind closing Cellar Hand don’t really matter. But I, for one, will really miss that pork chop.

Still, Cellar Hand’s loss is Pali Wine Co.’s gain, or at least a small balm on the sting of closure. The tasting room in Little Italy opened 10 years ago, bringing its Central Coast wine and vibes to an area smack in the middle of a craft beer boom. When it came time to renew the lease, the Perrs say the landlord did the landlord-y thing and tried to nearly double the rent. (Tale as old as time—just ask Wildwood Flour.) 

Rather than suffer a double-whammy, the Perr family instead decided to shift their focus (and finances) to the heart of their businesses: wine. And despite losing a very cool rooftop patio in one sizzling hot neighborhood, they are gaining a pretty prime spot in a different sizzling hot neighborhood with a not-too-shabby patio of its own accord. (One more silver lining: no more jet noise from the airport!)

By moving Pali Wine Co. to where Cellar Hand used to be, they could at least keep a toehold in San Diego, says Nick Perr, managing partner. His family has made wine in Santa Barbara county for over two decades, with 10 of those years in the San Diego market—an investment they refused to lose. “That’s why it’s impossible to separate our winery from our San Diego community,” he explains, adding that the new location will allow Pali Wine Co. to offer programming designed around the nearby Hillcrest farmers market.

July 8, 2026

Ina Garten Inspired This SD Baker to Open His Own Pop-UpRELATED ARTICLE

Guests can expect the same wine selection, wine club perks, private tastings, and similar food offerings Pali Wine Co. offers in Little Italy to transfer to Hillcrest. And maybe, if we’re lucky, they’ll bring back the pork chop (please?) 

“We are extremely proud of what we accomplished at Cellar Hand,” said Perr in a statement. “Running an independent restaurant with real values is hard, and we gave it everything we had.”

Cellar Hand will permanently close on July 19. Pali Wine Co. will cease operations at 2130 India Street on July 19 and will move to 1440 University Avenue.

Pali’s new location in Hillcrest will soft open on August 12 with a grand opening on August 22. Operating hours will be Wednesday through Friday, 2 p.m. to 10 p.m.; Saturday, noon to 10 p.m.; and Sunday, noon to 9 p.m. Happy hour will run Wednesday through Sunday (hours to be determined).

The inland North County community of Rancho Santa Fe is often associated with wealth. It’s one of San Diego’s most expensive residential markets and is consistently ranked one of the highest-income zip codes in California and the U.S. Rancho Santa Fe is known for its large equestrian community including riding facilities and horse trails, as well as its country club lifestyle and associated golf courses.

At the center of this luxury master-planned community is a small, walkable downtown area referred to as the “village,” with The Inn at Rancho Santa Fe acting as both a landmark and social hub. Much of the community, including the historic Inn, was designed by acclaimed architect Lilian Rice, one of California’s earliest female architects. The Spanish Colonial-style architecture she brought to the village is still one of its defining characteristics today.  

July 6, 2026

6 Perfect Days in North CountyRELATED ARTICLE

Whether you’re coming to Rancho Santa Fe for golf, horseback riding, or pampering at a resort spa, be sure to start with a short walk around the village to take in the neighborhood’s charm. Plan your next visit here with our neighborhood guide to the area’s best restaurants, things to do, and shopping.

The Pony Room

Families congregate at The Pony Room for elevated California ranch-style cuisine. Lamb lollipops, carne asada tacos, burgers, and weekly dinner specials are offered here, alongside an extensive collection of wine and spirits (especially tequila) and sizeable kids menus. As the signature restaurant of Rancho Valencia Resort & Spa, this all-day eatery is a lively centerpiece of the local social scene.

5921 Valencia Circle

Mille Fleurs

The piano bar at Mille Fleurs is the buzziest spot to be on Friday and Saturday nights in Rancho Santa Fe. French classics like escargot, lobster bisque, duck confit, and steak frites are the main dinner attractions at this local institution that has been around for more than 40 years. Spring for the four-course prix fixe menu before nabbing a coveted bar seat near the piano entertainer.

6009 Paseo Delicias

Nick & G’s Restaurant

Nick & G’s is one of the most prominent restaurants in the village, with an outdoor patio that overlooks the main thoroughfare. Enjoy modern Italian food, steaks, and seafood dishes here, including homemade pasta, pizza, wagyu beef, and oysters. Be sure to check their live music schedule and events calendar for the latest happenings.

6106 Paseo Delicias

Lilian’s

Named after renowned architect and planner Lilian Rice, Lilian’s is The Inn at Rancho Santa Fe’s flagship restaurant. Their upscale menus feature sustainable seafood, grass-fed meats, local produce, and even sushi rolls during dinner. Outdoor seating provides a bird’s-eye view of the village and an elegant backdrop for weekend brunch. Stop by Bing’s Bar (a nod to Bing Crosby) for craft cocktails, beer, wine, and light bites in a refined setting.

5951 Linea Del Cielo

Thyme in the Ranch

Quaint cafe and bakery Thyme in the Ranch serves a small selection of breakfast and lunch items (don’t miss the tarragon chicken salad), but is perhaps best known for its pastries and baked goods. Cakes, pies, muffins, scones, and cookies fly off the shelves here, where locals come for special occasions, parties, and group catering orders.  

16905 Avenida De Acacias

Paseo RSF

Located inside a historic building once home to Rancho Santa Fe’s original schoolhouse, Paseo RSF is one of the village’s newest dining options. The charming American bistro has pasta, salads, burgers, meat and seafood entrees, plus a thoughtfully selected California wine list and new sushi and omakase program. Kids and dogs are both welcome here.

6024 Paseo Delicias, Suite C

Rancho Roasters

Grab a quick coffee to go from this walk-up window in the same shopping center as the post office. Cinnamon roll lattes, cold brew, spiced chai, smoothies, protein bowls, and more can be found at Rancho Roasters, where they brew beans from Dark Horse Coffee.

16950 Via De Santa Fe

Goli Pizza

Casual pizzeria and martini bar Goli is a popular spot for catching the latest sports games. Order one of their unique specialty pizzas like the Casbah with hummus and veggies, build your own pizza or burger, or go with one of their hearty wraps that’s made with an extra thin version of pizza dough.

18021 Calle Ambiente, Suite 403

Cocina del Rancho

Find generous portions of Mexican food at Cocina del Rancho, run by the same owners as Carlsbad’s Cicciotti’s Trattoria Italiana and Village Kabob. Get classic dishes like burritos, tacos, and enchiladas, plus their specialty items including pulpo, carne asada, and fajitas with lobster tail. Don’t skip the margaritas.

16089 San Dieguito Road

Chino Farm Stand

There are two types of people: those whose cookbooks remain clean and crisp, and those whose cookbooks are dog-eared, stained with flecks of oil and butter, and graffitied with handwritten notes scrawled on each page. 

Courtney Geilenfeldt falls in the second group. Sure, it’s easy to go to TikTok or Instagram to figure out what to cook on any given day. “But there’s something about a physical, analog book, where you can see the photos and get pasta sauce splattered on it,” she says. “I just have always loved that.” 

In the spirit of sharing that love, earlier this year Geilenfeldt opened Patine, a cookbook micro-shop and grocery with an itty-bitty selection of curated goods. And when I say micro-shop, I mean it literally—she runs it out of her one-car garage in University Heights that’s too small to even fit her car.

June 25, 2026

Global Fork Food Hall Opens in Little ItalyRELATED ARTICLE

What she lacks in square footage, she makes up for with unique offerings. “If I know that there’s this very specific ingredient in a cookbook that I’ve had to hunt down, then I will try to have that in the shop to just make it a little bit easier,” explains Geilenfeldt. Patine’s shelves are lined with items like specialty beans, a handful of wines, and fresh baked goods like loaves of sourdough, but the main attraction is her collection of new and used cookbooks on cuisines ranging from the Caribbean to Japan. 

Her garage shop is only a placeholder. Later this year, Patine will open as a brick-and-mortar on Fifth Avenue and Nutmeg Street in Bankers Hill, across from Heavenly Bodega. That space will be “much, much bigger,” she promises, with an expanded selection of books and goods, plus space for cooking classes, author events, book club meetings, and other events. 

The educational-plus-retail approach is something she missed from her years in Seattle, where bookshops like Book Larder have been combining the two since 2011. Although Geilenfeldt is a San Diego native, the Pacific Northwest is where she really began to cut her teeth in the world of professional baking. From there, she bakery-bopped to Germany, where she learned the art of European-style baking and embraced the more methodical, slowed-down culture. 

“‘Patine’ is the French word for patina,” she explains. Items only acquire patina, or a polished look of something well-used and cared for, over years. It’s not something you can fake or make new, and it was the idea that inspires her in both baking and business. 

That’s not to say Geilenfeldt doesn’t create new things. Actually, quite the opposite—she’s launched a micro-bakery cottage food business, hosted a supper club series, worked as a recipe writer, food stylist, private chef, pop-up host, book club host, and pretty much every other food-related entrepreneurial route you can think of. And if everything falls into place, Patine’s future storefront will open in August or early fall, bringing people together for the love of food and each other.

Patine’s micro-store currently operates at 4673 Alabama Street in University Heights. Check Instagram for current hours of operation. 

San Diego Restaurant News & Food Events

Beth’s Bites

• Neptune may be the tempestuous god of water, but even his famously volatile temper can be soothed with a plate of fresh sushi. (I’m just guessing, I’ve never spoken to him personally.) His namesake restaurant, Neptune Sushi, opens this summer (or maybe fall, you really never know) at 3015 Adams Avenue in the former Tajima space. One of Neptune’s partners, Michael Harrison, says guests can expect a modern interpretation of temaki-style hand rolls with locally caught fish, utilizing influences from Asia and Latin America alongside San Diego. The team isn’t ready to announce many details yet, but the 1,500-square-foot space fits around 60 guests and Harrison says there will be table seating, plus multiple sushi bars. “We do have plans to expand the Neptune concept in the future,” he says, so may the gods be with them.
• At long last, New Wave Bagel is ready to serve its signature bagels alongside breakfast and lunch sandwiches, open-face toasts, pastries, and full espresso bar starting on Saturday, July 18. Baker and co-owner Cheryl Storms says they’ll finally be able to fulfill one long-requested update: toasting bagels. “We’ve gotten a lot of flack for not being able to toast bagels this whole time,” she says. (It’s a pop-up! There are limits!) “On the 18th, that changes—we will be able to toast all bagels all the time.” New Wave will be open Wednesday through Sunday from 7 a.m. to 2 p.m. with Tuesdays coming soon. 
• If you can’t wait for Neptune, there’s always Nobu. Nobu del Coronado is one of the best-known upscale sushi chains in the world, and now, you can get a bento box full of goodies for $70. Grab a Summer Bento Box Lunch special between noon and 3 p.m. daily and get a Matsuhisa salad, three pieces of tuna, chef’s choice for three pieces each of uramaki and nigiri, rock shrimp tempura, and the iconic miso black cod, plus steamed rice and vegetables tossed in a spicy garlic sauce. Considering the black cod miso dinner portion costs $65 by itself, this is legitimately a pretty good deal (IMHO). Plus, those Coronado views!

Listen Now: The Latest in San Diego’s Food and Drink Scene

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

It wasn’t his mother who inspired Juan Lopez to start baking. Nor was it pandemic boredom. It was Ina Garten. Lopez remembers it clearly—he was in third grade, watching TV at home in San Diego when the Food Network’s Barefoot Contessa appeared on the screen. She was in Paris, France, making profiteroles, which are essentially French cream puffs. He’d never seen them before. “That stuck with me forever,” Lopez says. 

Forever, or at least present day. It was enough inspiration for him to launch his own pop-up bakery this June: Poppy Bakeshop, which now appears every weekend from 7 a.m. to 12:30 p.m. (or sellout) at Moniker Coffee in Liberty Station. 

July 7, 2026

San Diego’s Filipino Food Revolution ContinuesRELATED ARTICLE

But let’s not fast-forward how he went from a third-grader to burgeoning bakery entrepreneur. After falling under Garten’s spell—I mean, who among us hasn’t at one point or another—Lopez decided to try his hand at making cookies, which proved equal parts satisfying (making something from scratch) and frustrating (not actually knowing what on Earth he was doing). But that itch never went away through high school, when he decided to pursue culinary school. But before enrolling, prospective students had to complete a six-month internship in a professional kitchen.

So Lopez went to the first French restaurant he ever visited—Cafe Chloe in East Village, where chef Katie Grebow took him under her wing. School didn’t pan out, but his education was just beginning.

In the early 2010s, San Diego’s culinary scene was still an afterthought on the national scale. Lopez recalls Grebow encouraging him to move to San Francisco to really hone his skills. “I was 18 and was like, ‘Well, I’ve got nothing else to do,’” he laughs. He walked into the one Michelin-starred La Folie in the Russian Hill neighborhood, resume in hand, and asked chef Roland Passot for a job. He started the next day.

After a few years in San Francisco, he returned to San Diego with the intention of moving out of restaurants and focusing on perfecting the foundations of pastry. After stints at Con Pane Rustic Breads, Herb & Wood, and Hommage Bakehouse, he landed at Wayfarer Bread & Pastry in 2023. 

The Bird Rock bakery was already well on its way to national acclaim—it was named one of the best 100 bakeries in America by Food & Wine Magazine in 2020, not to mention the Critic’s Pick for “Best Bakery” by San Diego Magazine in 2022, 2024, 2025, 2026, runner-up in 2023, critic’s pick and runner-up in 2021, and then I stopped counting (because I’m pretty sure we all get the picture). 

He still works part-time at Wayfarer while growing Poppy, but Lopez says he hopes to increase his pop-up schedule and collaborate more with other local makers. “The ultimate goal is to get a storefront,” he says. Normal Heights would be ideal, but he’s flexible on location and timeframe. 

June 30, 2026

An Emo-Themed Bar & Pizza Joint is Rolling Into OBRELATED ARTICLE

One thing he’s not flexible on is boxing himself into one type of pastry or flavor profile. “I really want Poppy to be this overwhelming abundance of items with different colors and different textures… I don’t want to be known for one thing,” he says. French-inspired, Mexican-influenced, and yes, even taking cues from the fashion industry. Take his plum cornbread, for instance. It’s an homage to Belgian designer Dries Van Noten’s vibrant palette. 

“They had this one outfit that had this very, very bright kind of burgundy with this khaki-ish color. Then I went to the farmer’s market, and one of my favorite farmers, Heritage Family Farms, they had these gorgeous, gorgeous plums, and I was like, ‘Well, those are literally the color of that.’” The result? A sweet slice of rich reddish-purple plum cake. 

He also draws inspiration from his own family. Every year, he makes coffee cake for Mother’s Day. Cinnamon rolls for Christmas. Basically, anything and everything that makes it onto his shelves is “based on what I’m craving,” Lopez laughs. 

And he’s ready to share his cravings with you. “I’ve had so many bad days, and so many of them have been made better through pastry or through food,” he says. “I think as long as everyone just takes the time to just really enjoy what’s in front of them, that’s kind of all I hope for.”

San Diego Restaurant News & Food Events

Beth’s Bites

• Partnering with Bay City Brewing Company and the Center for Plant Conservation (CPC), the ecologically-minded Good Pressure Brewing just brewed an American Wheat Beer using 100 percent California-grown barley to raise money for the plant preservation program. The 20bbl batch will be available at the Mission Gorge taproom the week of July 13, with a yet-to-be-announced release event featuring CPC reps on hand to talk about their efforts. That’s about as easy-drinking as a beer style can get, and with some plant power supporting the initiative, it’s a no-brainer to swing by. 
• For as many coffee shops San Diego has, there’s only a small number of tea houses that really focus on a genuine tea experience. (We see you, Paru.) But Chagee Modern Teahouse just soft opened its first location in the county at Westfield UTC, which will be followed by a second location at the new Zion Market later this year. Based on early reports, paying a visit to the whole leaf milk tea maker just might be worth dealing with the new parking costs at the mall. 
• Every summer break, around 240,000 K-12 students across San Diego County lose access to school-provided meals. That’s around half of the total number of students enrolled across the entire county, so yeah, it’s a problem. For the sixth year, Regents Pizzeria in La Jolla partnered with Feeding San Diego to launch the chunkily-named, but uber-generous “Dough-nate to Fuel for Summer” campaign. Following the “buy one, give one” model, the pizzeria will donate one meal to Feeding San Diego for every meal purchased through July, as well as matching any customer’s donations. I’m always happy to eat a slice of ‘za, but if I can make sure others can too, that tastes even better.

Listen Now: The Latest in San Diego’s Food and Drink Scene

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].