Ahhh, Viennoiserie. It’s how eggs, cream, butter, and sugar achieve transcendence. In the right hands, they become rich, sweet, airy pastries like pain au chocolat, brioche, Danish, and the classic to rule them all: the croissant. While ubiquitous, a truly good croissant that honors the historic French tradition is hard to find.
When Ludi and Guillaume Ryon first came to San Diego in 2008, they were pursuing careers in hospitality and finance, respectively. Guillaume’s shrewd business eye saw that large-scale hotels were starting to invest in bakeries. The husband-and-wife team started recruiting. “We wanted to recruit the best people we could find in France,” Guillaume explains. “We sold them the American dream of working and living in sunny San Diego. It wasn’t that hard to convince people.”
At first, Le Parfait was a wholesale operation, working with hotels in and around San Diego. “I realized that’s not the direction I wanted to take the company because it’s incredibly hard to be profitable and sustainable,” Guillaume says. “It took us nine months to open our first store downtown.”
Le Parfait Paris Exterior
Sabrina Medora
Downtown opened in 2014, and Liberty Station followed closely after two years later. The Ryon’s now have five locations—six, if you count their main kitchen facility in Mission Gorge. “We wanted to have a central bakery that provides the baked goods fresh every morning to all the bakeries,” he explains. “That’s a very big shift compared to most bakeries, where you have the kitchen in the back and the front of the store selling the goods.”
Again with his finance background, Guillaume recognized paying rent to have kitchens within each location was not as fiscally viable. But it was also a quality move. By centralizing the baking process in the middle of the city, he could guarantee the quality at all locations.
Every staple baking ingredient—from butter to chocolate—is imported from France. “For us, it’s all about taste,” Guillaume continues. “We want everything to be very, very authentic. And there’s no replacing those ingredients. It makes a world of difference.”
Le Parfait Paris, macrons
Le Parfait Paris
The pastries attest to this. Every macaron—from the Madagascar vanilla to the roasted hazelnut Nutella, lavender honey, Tennessee bourbon pecan, Sicilian pistachio, California strawberry, lemon pie—is balanced to perfection with moist, chewy meringue cookies and creamy ganache or buttercream. The desserts, like the chocolate Parfait Signature to the layers of ganache, mousse, and bread that make the banana toffee, are just right.
The plat de résistance is undoubtedly their two-pound croissant ($35-$45), customizable to include the dreamiest of fillings, creams, and toppings. There’s an argument to be made for Le Parfait’s standard offering of chocolate cream with shards of chocolate on top. It’s spectacular.
When I first heard “two-pound croissant,” I thought, ugh, stunt food. Stunt food (deep-fried Oreos! Bloody Mary with a full turducken in it!) often sacrifice taste for wow factor.
The exemplary lamination, the flawless bake, the consummate taste—Le Parfait proved me wrong.
San Diego's big public market unveils three big new concepts
By Troy Johnson
Every city wants one of these. A public food market on par with Pike Place in Seattle or the Ferry Building in San Francisco. A hall of food, an amusement park for your discerning mouth. And now Liberty Public Market is reportedly two months away from its debut in November (a betting man might say December is more likely). The 22,000 square-foot project next to Stone Brewing in Liberty Station, spearheaded by Coronado’s Blue Bridge Hospitality (Stake Chophouse, Leroy’s, etc.), will include 30 mostly local food vendors. It’ll have bread, coffee, wine, cheese, seafood, meat, produce, a restaurant, a bar, beer, juice bar, ice cream, lobster rolls, desserts—everything that’s legal and consumable.
Today San Diego Mag breaks news on their newest projects. First, four new vendor concepts: Crafted Baked Goods (from Blue Bridge’s pastry chef Francis Laureano, formerly of Bottega Louie), Mama Made Thai, Bread & Butter (a co-op of the city’s best bakeries) and a produce section featuring San Diego farm goods. Then, four big announcements:
Mess Hall. An on-site, sustainably-focused restaurant headed by Blue Bridge exec chef Tim Kolanko (ex-A.R. Valentien). What will the restaurant do? It’ll take the best of what the vendors bring to market that day and create a daily menu. The restaurant will also host pop-ups by local chefs, traveling chefs, culinary education dinners, etc. It’ll also give Kolanko’s talented younger chefs (from Leroy’s, Stake, etc.) a chance to design their own menus for a day.
Bottlecraft.The popular San Diego-based craft beer bottle shop will open their third location in the main room leading out to Liberty Market’s large patio. It’ll have a tasting bar with 24 beers on tap and big retail aspect.
Grape Smuggler. Stake Chophouse and Bar has one of the country’s top sommeliers in Greg Majors, who formerly worked at Tom Colicchio’s Craft Restaurant and Robert Bohr’s former CRU, to name a couple. Grape Smuggler will have about 300 different wines, pulled from everywhere.
A killer liquor license: Liquor licenses are weird. You can often drink in this part of a place, but not that part. The way that Liberty Market is set up, Mess Hall and Bottlecraft will occupy about a third of the space, with the vendors set up in partitioned areas in the “market” part. Thanks to a good liquor license, you’ll be able to grab a beer at Bottleshop or a glass of wine at Grape Smuggler, and then walk throughout the market and shop with your drink. Sounds awesome, and dangerous.
With Stone’s success next door, and San Diego’s top pizza joint Buona Forchetta opening their second location a few hundred feet away, it looks like Liberty Station is finally hitting its stride.
Rendering of the incoming Liberty Public Market, set for a November open (we guess more like December).
For years, writers (even me, I’ll admit) have spilled gallons of ink lauding San Diego’s up-and-coming dining scene. No, we’re not Los Angeles’ little sibling. Yes, we’re more than fish tacos—and have been for a while. We hosted this year’s California Michelin Guide ceremony. Southern California’s first three Michelin-starred restaurant (Addison by William Bradley) calls San Diego home. I think it’s safe to say we’re not on the way—we’ve arrived.
If anyone needs more proof that San Diego has truly made it to the world’s stage, all you need to do is look toward downtown’s newest arrival: Zuma, the globally-acclaimed contemporary Japanese restaurant and izakaya.
Located inside The Guild Hotel, Zuma San Diego is the sixth US outpost of the London-born brand, which now includes restaurants in destinations like Bangkok, Thailand; Ibiza, Spain; and Cannes, France. And there are on the way, including Saint Barth in the Caribbean; Los Cabos, Mexico; and its very first pop-up in Japan this winter.
Each Zuma outpost has its own local flair, but share a few key elements no matter where it is in the world: a large, energetic bar area; an open sushi counter; and Zuma’s signature robata grill.
Rainer Becker and Arjun Waney founded Zuma in Knightsbridge, London, in 2002 after Becker spent six years cooking in Tokyo, connecting Japanese elegance with vibrant design. After opening locations in Miami, New York City, Las Vegas, Boston, and Vail, vice president of operations Nick Fielding says San Diego felt like a natural fit.
Courtesy of Zuma
“There’s something uniquely special about San Diego in terms of energy and culture,” he says. “You’ve got a city that is extremely, extremely well versed in culture, in food, in hospitality, in luxury. It’s a quiet luxury, which is very much in keeping with what we believe in.”
The Guild Hotel makes sense as the host location. The historic Italian Renaissance property dates back to 1924, featuring a European-style courtyard, plush lobby, and an abundance of restored original details, like 1920s-era tilework.
One important note: while guests can access Zuma via the hotel lobby, the restaurant has its own dedicated entrance located on Columbia Street. And if you want the full Zuma experience, that’s where you’ll want to start, promises Fielding.
Courtesy of Zuma
“The entrance is a big part of the arrival experience,” he says. Upon entry, guests walk through an elongated tunnel made from solid teak before arriving at an oversized boulder wall. Each stone has been hand-cut and carved by a team of artisans in Mexico, with a design meant to reflect the rugged California coastline. Next steps guide you across a Japanese garden–style walkway among a Zen pebble garden (inspired in part by the Japanese Friendship Garden in Balboa Park) straight to the indoor-outdoor bar made with hand-cast resin panels designed to emulate the sunset over the ocean.
As for the patio, it’s a jungle out there—literally. Luscious greenery and towering palms drape across the space to create a secret tropical garden framed by hand-carved, uplit teak screens from Indonesia. By design, there’s no question it’s a Zuma restaurant, but the San Diego location’s style rotates around five pillars, according to the restaurant group’s head of design, Lucy Robinson.
Courtesy of Zuma
One: embracing a sense of understated luxury. Two: highlighting the year-round climate with a 50/50 indoor/outdoor split of the space. Three: blending local architectural details (like the botanical garden references) with Japanese aesthetics. Four: creating a bespoke palette of bold pinks, oranges, and yellows inspired by minerals found in coastal stones along the coast. Five: Creating a vibrantly energetic space (a goal for every Zuma location).
Inside, the robata grills crowns the center of the dining room, featuring a Japanese paper hood and fire element-inspired resin wainscot base to create a striking tower of red, yellow, and orange. “We always try to bring the four elements into our projects, which are fire, water, wind, and earth,” explains Robinson. San Diego also features Zuma’s first ice box centered on the sushi counter. “It’s almost like on an island—a big lit-up ice block, which will be chipped down to make the base of our sushi platters.”
The 1,591-square-foot dining space seats 221 guests, with a natural flow between the two—another nod to the nearby coast. From hand-woven details by an artist in Germany to the granite tiles on the walls, scale, pattern, texture, and color are everywhere.
That’s true for the plates as well. Head chef Briant Arciniega’s menu features all Zuma’s big hits—spicy beef tenderloin, saikyo miso-marinated black cod, barley miso-marinated baby chicken, as well as signature sushi and sashimi options, and robata dishes like grilled scallop skewers, beef with shishito pepper and smoked chili soy, jumbo tiger prawn with yuzu pepper, and ribeye with wafu sauce and garlic crisps.
Courtesy of Zuma
Beverage-wise, the menu follows the same diversity of flavors and price points to offer high-end staples, but remain approachable, says Fielding. Expect concoctions like a Japanese margarita made with Mijenta blanco tequila, mezcal, yuzu, orange, and yuzu koshu, opt for an easy-drinking Sapporo pale lager, ask the lead bartender Eric Howell for a wine recommendation, or explore the sake selection.
At minimum, expect vibes. Robinson says the Zuma team has watched certain San Diego restaurant groups go all-in on experiential, eye-popping, energetically-designed spaces. “We wanted to make sure we stood out when coming into the area,” she says. When you have to compete with things like speakeasies-within-speakeasies and man-made barside beaches of imported Turkish sand, you better bring it.
Zuma San Diego opens at The Guild Hotel (500 West Broadway) on August 10. Initial operating hours are seven days a week for dinner service. Reservations are now open.
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.
William Wordsworth’s 1807 poem “By The Sea” paints a glorious picture of a coastal sunset, elegantly describing the serenity that can only be found upon an ocean’s sandy shores.
It is a beauteous evening, calm and free, The holy time is quiet as a Nun Breathless with adoration; the broad sun Is sinking down in its tranquility
And as a San Diegan, I often have to pinch myself. We’re spoiled by this breathtaking beauty each day. Come August 12, Coronado will have a new place from which to soak in the Pacific’s peacefulness: By The Sea. Created by the team at Black Swan Hospitality (Nolita Hall), Doug and Lara Hamm brought to life a Mediterranean-meets-San Diego oasis influenced by their travels through the French Riviera, Italy’s Amalfi Coast, and the Greek Isles. (It’s not the first time the couple drew inspiration from the Mediterranean coast—their wedding took place on the island of Capri, their daughter’s namesake.)
Opening the 6,500-square-foot, second-story restaurant took longer than expected. First announced three years ago, the Hamms worked with Loren Wynn and Mellissa Ramos—their own in-house design studio (Creative House)—alongside Tecture (Lucien, Anigma Encinitas, Bivouac Ciderworks, George’s at the Cove) to create a space that feels more like a coastal villa than spartan dining room.
Guests enter via a cobblestone staircase to a light-drenched dining room and outdoor patio shaded by a eucalyptus wood trellis. Windows dot nearly every wall below the high ceiling of hand-stained willow reed thatching and exposed wood beams. “We have a beautiful lounge area with some textures such as velvet and marble,” says Lara. Everywhere feels organic, with materials like white oak and Italian limestone flowing throughout the open concept and semi-private dining areas.
Photo Credit: Kimberly Motos
The curvaceous travertine bar seats 24, while the 11 outdoor tables and 44 indoor tables and banquettes hold an additional 254 guests. It’s not quite oceanfront, but the peekaboo water view and floor-to-ceiling glass pocket doors allow the nearby sea breeze to drift across the dining room. (And if you’re the type of perpetually cold person once the mercury falls below 72, never fear—the outdoor fireplace and built-in heaters will keep you comfortable all year round.)
With a name like By The Sea, one can safely assume seafood features heavily on the menu. Executive chef Alex Carpio utilizes plenty of local produce and catches, with starters like scallop crudo, tuna tartare, octopus with crispy potatoes, and calamari fritti. The rest of the menu is broken into salads, vegetables, pastas, and mains, with standouts like a beet salad with feta, kale, orange, and charred lemon vinaigrette; Moroccan-spiced carrots served with lemon yogurt, mint, and parsley; classic linguine and clams with garlic, tomato, and parsley; a lamb cavatelli with fennel, chives, and breadcrumbs; grilled branzino with tahini and Castelvetrano olive tapenade; grilled half chicken with celery, cucumber, and a Calabrian chile vinaigrette; steak frites; and pan seared scallops with pickled peppers, basil, dill, and aioli.
Photo Credit: Kimberly Motos
Lara says there was one non-negotiable item for the menu: a dramatic seafood tower. Built for 2-4 guests or 4-6, each option comes with a collection of fresh oysters, shrimp, tuna tartare, scallop crudo, and caviar, with lobster and crab claws available on the larger size.
And if you’re curious about exploring the world of caviar, you’re in luck. Doug says they’re building a tasting menu of different spirits to pair with various caviars under bar manager Andrew Phillips’ purview.
Photo Credit: Kimberly Motos
Phillips’ drinks menu uses housemade syrups and fresh-squeezed juices, encapsulating both classic cocktails as well as signature inventions like All That Glitters with Cazadores Reposado, Xila Licor de Agave, Chinola Passionfruit liqueur, vanilla, and lime; Sea Glass with Dewar’s scotch, Haku yuzu vodka, green tea, vanilla, lemongrass, apple, lime, and clarified milk; and The Mariner with Appleton Signature & Reserve Rums, Ron Zacapa 23, Chinola Passionfruit, Aperol, pineapple, lemon and orgeat. Wine pairings are curated by the directors of operations Daniela DiGregorio and Gina Martinez, spotlighting small, organic producers from around the world as well as a selection of high-end Champagnes.
Lara describes By The Sea as “a place to linger together,” with director of hospitality and general manager Heather Roberto overseeing every aspect of the low-key feeling of the space. The restaurant may be European-inspired, but the Hamms say it’s wholly Coronado.
The Hamms moved to the Crown City at the end of the pandemic after years in bustling Little Italy. “Within a few weeks of moving here, we felt the magic,” says Doug. Now, they get to be a part of building it up—CH Projects’ Baby Grand hotel is across the street and the Hotel del Coronado sits just down the block. “We’re happy to be part of the scene, and we hope it continues to grow,” he says. “That’s what makes Coronado so special.”
By The Sea opens August 12 at 1300 Orange Avenue, Coronado. Initial hours of operation are Wednesday and Thursday, 4 p.m. to 11 p.m.; Friday and Saturday, 4 p.m. to midnight; Sunday and Monday, 4 p.m. to 11 p.m.; closed Tuesday. Weekend brunch and extended hours to come soon. (Subject to change.)
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.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
From celebrity pickleball tournaments to intimate dinner parties with your favorite Food Network chefs, here are all of the can’t-miss events going on Sept 30–Oct 4
Play is underrated. Somewhere along the way, someone decided it was something we should outgrow. That you A good song comes on, and they dance. A game appears, and they’re in. Someone hands them a melting ice cream cone, and somehow it’s the best part of the day.
Adults tend to need a reason. Or maybe just the right setting.
That’s part of what makes the Del Mar Wine & Food Festival feel different. Yes, the week revolves around food and wine, with celebrated chefs, winemakers, and restaurants drawing crowds from across the region. But what lingers afterward is the conversations that stretch a little longer than expected, the strangers who become dinner companions, the live music that pulls people out of their seats, and the rare chance to spend a few hours simply enjoying yourself without much of an agenda.
The Grand Tasting is the festival’s centerpiece, bringing thousands of guests together over two days for hundreds of bites and pours. But some of the week’s most memorable experiences happen on a smaller scale. In the days leading up to the main event, intimate dinners, chef collaborations, and guided tastings create opportunities for guests to interact more closely with the people behind the food and wine and with each other.
Signature San Diego Opening Night Party at Monarch Ocean Pub
Start festival week the San Diego way: ocean views, Baja-inspired bites, and a drink in hand as the sun goes down. The Signature San Diego Opening Night Party at Monarch Ocean Pub sets the tone for the week ahead with a walk-around tasting experience celebrating the flavors that make this city impossible to replicate. It’s an evening of fresh coastal cuisine, bold Mexican flavors, Baja seafood, and plenty of local favorites—all served against one of Del Mar’s most iconic backdrops. Consider it your first official toast to the weekend ahead…
Celebrity Pickleball Tournament Presented by Justin Vineyards & Winery
Wine and competition make an unexpectedly perfect pair. You can join Drew Brees and celebrity players at Barnes Tennis Center for a pickleball tournament benefiting Feeding San Diego, where the sidelines are just as exciting as the court. Grab a paddle, cheer from the sidelines, or simply enjoy a glass of wine while the action unfolds. The day blends friendly competition with an all-inclusive tasting experience.
Since year one, Del Mar Wine & Food Festival has partnered with Feeding San Diego to raise $100,000 in support of the organization’s mission to fight hunger across the region. Every serve, sip, and bite helps give back to the community that makes this festival possible.
Remember that pickleball paddle you swore you’d use? Time to put it to work.
Barnes Tennis Center | 4490 W Point Loma Blvd, San Diego, CA 92107
This is essentially a passport to Spain with no airport required. Set among the lush grounds of Rancho Valencia, Rioja Uncorked celebrates one of Spain’s most iconic wine regions with an evening of exceptional pours and thoughtfully paired bites. Guests will sip their way through Rioja wines while enjoying a menu featuring everything from Hiramasa crudo and uni toast to duck rillette, birria mini tacos, Cardiff Crack tri-tip sandwiches, and a sweet finale from Karen Krasne of Extraordinary Desserts (date night plans, solved).
Rancho Valencia | 5921 Valencia Cir, Rancho Santa Fe
Justin Wine Dinner with Chefs Kaitlyn Weber, Buddha Lo & Jackson Kalb
Justin Wine Dinner sounds simple: three chefs, one unforgettable table. But chefs Kaitlyn Weber (Estancia La Jolla), Buddha Lo (Top Chef), and Jackson Kalb (Top Chef) are taking you on a one-night-only culinary ride where three styles collide over a multi-course menu paired with exceptional pours from Justin Vineyards & Winery. Set in Estancia’s coastal estate, the evening unfolds course by course with pairings from Justin wines as each chef brings their own style to a menu focused on craft, connection, and a bit of friendly culinary overlap. It’s the kind of culinary conversation that only happens when very, very talented people cook together.
Estancia – Olive Lawn | 9700 N Torrey Pines Road, La Jolla, California
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
“Are you sure this isn’t a dating thing?” asked my husband as I headed out the door. Fair question, considering we’ve been happily, monogamously married for 15 years. But where I was headed—a Dinner With Strangers Co. collaborative dinner with Rasa Table—is a curated culinary experience emphasizing conversation and encouraging connection with whoever the universe decides to seat at your table.
Okay, I can see how that might sound like a blind date-type of matchmaking app. While I happen to love dining solo or with friends and loved ones, the idea of getting trapped at a table with a bunch of randos rockets me past my comfort zone somewhere in the realm of Neptune. Still, I’m nothing if not motivated by a good meal, and the duo’s Nigerian-meets-Malaysian collaborative menu this July at Millport in Imperial Beach ranged from the semi-familiar (savory jollof rice) to the completely new-to-me, like egusi, a rich West African stew made from melon seeds, palm wine, spices, assorted greens, and a mix of meats like beef and crayfish, along with a dollop of starch like yams or cassava to mop up every absolutely spectacular morsel.
(Quick note: if anyone has a rec on where to get good egusi in San Diego, please let me know immediately.)
Founder/chef Onyinyechukwu “Onyi” Akpa launched Dinner With Strangers in Houston before returning to her hometown of San Diego a little over a year ago. Not only did she see a widespread need for opportunities to meet new people, she says San Diego lacks some diverse cuisines. “One thing that made me move back is the actual lack of West African food,” she points out.
As a first-generation Nigerian-American and San Diego native, Akpa draws a lot of influence from Mexican, West African, and Black American culinary traditions, all of which were on full display alongside Vanishaa Doshi’s Southeast Asian fare from Rasa Table. (Think slow-braised oxtail meets coconut curry.)
It felt surprisingly easy to chit-chat with my fellow diners, most (but not all) of which came alone. Turns out when everyone is there to meet people, there’s no such thing as a cold shoulder. Long before the end of the night, the woman I ended up sitting next to captivated me with pictures of her recent travels to the brutalist Casa To boutique hotel in Puerto Escondido, Mexico and the ruins of La Recolección convent and church in Antigua, Guatemala.
We live our lives largely online, directed by the whims of The Invisible Algorithm and paid ads. A 2023 U.S. Surgeon General report categorizes loneliness and isolation as an epidemic, so cultivating opportunities for human connection has spawned a movement of supper clubs like these, each designed around the idea of making friends rather than networking opportunities or blind dates.
For some, there’s also an element of surprise. Local pop-up Cow by Bear is a 20-person, five-course dinner party series every Friday and Saturday at a secret location only revealed the day before. Another is The Blank Table, a pop-up dining series by Alexandria Ott and chef Frederick Keller centered around “cuisine, cocktails, and creativity,” which takes place six times a year. Details like the location and menu don’t get announced until the night before, and Ott says she tends to select venues that feel unexpected or off-the-beaten-path.
That’s how I found myself wandering around the lower floor of the Institute of Contemporary Art in Balboa Park, checking out Cat Gunn’s installation while sipping a cocktail created by Kiku Room and munching on an amuse bouche by chef Kassandra De Leon of Two Ducks. I cheated a tiny bit and brought a friend, but did manage to make small talk with some other attendees in the spirit of socializing with strangers. None of us knew what we were eating until we arrived, so there’s a level of trust required—not unlike prix fixe or omakase menus.
Rising demand for experiential dining alongside San Diego’s creative renaissance make it the perfect time to embrace these sorts of low-risk, high-reward types of endeavors. It’s less pressure than a blind date—everyone’s already paid and no one has to awkwardly browse the menu while also trying to keep the conversation going—and there’s no expectation of seeing each other again. That is, unless you really want to.
“Most people don’t think they’re gonna meet somebody they will like,” says Akpa. At both The Blank Table and Dining With Strangers, that proved true for this adventurous-in-food, introverted-by-nature, once skeptical, now convinced San Diegan.
Listen Now: The Latest in San Diego’s Food and Drink Scene
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.
From advancements in cellular biology and molecular research to innovations that deepen our understanding of complex biological systems, biotechnology continues to influence how researchers explore some of science’s most important questions.
While major discoveries often capture headlines, the process behind those breakthroughs receives far less attention. Scientific progress depends on a vast network of researchers, laboratories, manufacturers, and specialized organizations working together to support ongoing investigation and discovery.
The Growing Importance of Biotechnology
In recent years, biotechnology has moved beyond the walls of research institutions and into mainstream conversation. Increased access to scientific information, educational content, and expert commentary has sparked growing public interest in the biological sciences.
Topics once discussed primarily within academic circles are now reaching broader audiences through podcasts, documentaries, digital media, and online communities. As a result, more people are developing an appreciation for the research, experimentation, and innovation that drive scientific advancement.
This growing visibility has transformed biotechnology from a largely specialized field into a subject of interest for educators, innovators, investors, and curious observers alike.
The Hidden Infrastructure Behind Discovery
Scientific breakthroughs often capture public attention, but the infrastructure that makes those breakthroughs possible rarely receives the same recognition. Behind every new discovery are years of investigation, testing, analysis, and refinement.
Behind nearly every research project is a network of laboratories, suppliers, technical specialists, and research-focused organizations working together to support scientific exploration. Laboratory infrastructure, specialized materials, quality standards, and reliable methodologies all contribute to the integrity of the research process.
When these foundational elements are in place, researchers can focus on generating insights, exploring new ideas, and building upon existing knowledge. Although much of this work occurs behind the scenes, it plays a critical role in helping science move forward.
Why Discovery Depends on More Than Researchers Alone
As biotechnology continues to evolve, research-focused organizations have become increasingly important contributors to the broader scientific ecosystem.
Among them is NewBioRx, a company operating within the biotechnology and life sciences sector. Like many organizations operating within the broader research ecosystem, NewBioRx contributes to the network of suppliers, laboratories, and scientific stakeholders that help support ongoing research efforts.
As scientific research becomes increasingly sophisticated, organizations that help support the research environment contribute to a culture where innovation can continue to thrive. Their work may not always be visible to the public, but it forms part of the foundation that enables scientific progress.
Why Science Is Reaching Wider Audiences
One of the most notable developments in recent years has been the growing public fascination with science and human biology.
Scientific concepts that were once primarily discussed within research settings are now reaching wider audiences through educational content, podcasts, digital media, and online communities. People are becoming increasingly interested not only in scientific outcomes, but also in the process of discovery itself.
The growing visibility of science has also created new connections between scientific communities and broader audiences. Individuals who operate across multiple worlds—including fitness, media, and life sciences—have helped introduce scientific topics to audiences that may not have engaged with them previously.
One example is Sam Sulek, co-founder of NewBioRx, whose involvement across fitness culture and the life sciences sector reflects the growing intersection between public curiosity and scientific exploration.
As co-founder of NewBioRx, he has helped champion a research-focused approach to scientific inquiry while supporting broader conversations around scientific literacy and discovery.
As scientific discovery becomes increasingly collaborative, public attention is beginning to extend beyond individual breakthroughs and toward the broader ecosystem that makes those breakthroughs possible. From researchers and laboratories to the organizations that support them, scientific progress remains a collective effort built on curiosity, expertise, and long-term commitment.
