We love an all-out Christmas feast, especially one that you don’t have to dirty the pots and pans for. We’d rather leave that to the professionals. The hardest part? Choosing which restaurant in San Diego to choose on Christmas Eve or Christmas Day. Do you want rich, buttery lobster or mom-approved lasagna for dinner? Looking for a night on the town or something quality to bring back home? However you prefer to throw down this holiday, here are 31 San Diego restaurants serving Christmas Eve and Christmas Day dinners or are open on December 25 this year.
This Christmas Eve, it’s all in the family with chef Tara Monsod’s shared Kamayan-style feast at Animae. The traditional Filipino meal consists of three courses, featuring decadent dishes like ube pandesal with sweet cheddar butter, lechon kawali and corned beef fried rice.
Dine harborside this Christmas at Roy’s San Diego at the Marriott Marquis with its three-course holiday menu. Indulge in classics like the 8 oz. filet mignon or the tempura lobster tail. Don’t forget to try this season’s festively tropical cocktail, the Ruby Christmas.
Join Solare in Point Loma for a special Christmas Eve dinner on Wednesday, December 24 featuring a prix fixe, four-course dinner. The menu will include special Italian holiday dishes. Check their website for more details.
Price: $68+ per person | Holiday kids menu will be available
Make this holiday deluxe at The Grill at Torrey Pines with its special chimney-smoked prime rib dinner completed with warm hot chocolate and marshmallow fluff. This seasonal special will be offered in addition to the restaurant’s regular menu on both Christmas Eve and Christmas Day.
Dine in style at Bankers Hill’s crown jewel this Christmas Eve or Christmas Day with its decadent three-course menu. Start off with French onion soup or Maine lobster twice baked potato before diving into main course options such as lamb osso bucco or the 12 oz. Australian Wagyu ribeye. Additional sides include sweet potato mousseline and black trumpet mushrooms will also be available for separate purchase. Vegetarian, vegan and gluten-free options available.
Price: Dec. 24, $125 per person | Dec. 25, $115 per person
On Christmas Eve, Herb & Wood helmed by chef Aidan Owens will be serving a four-course family-style dinner. The menu features Mediterranean and SoCal-inspired flavors with dishes like venison tartare, lamb lollipops, and seared duck in a red wine gastrique. For dessert, choose between date cake with black walnut ice cream, toffee sauce, and candied walnuts or hazelnut and chocolate tiramisu with vanilla anglaise and candied chestnuts.
Celebrate Christmas Eve in Little Italy with a festive four-course prix fixe dinner at Juniper & Ivy, featuring bold holiday flavors from chef de cuisine Alex Penkin. The holiday menu ranges from Kumiai oysters and Kanpachi crudo to Wagyu filet with lobster cowboy butter and pumpkin risotto. Desserts include a peppermint brownie yodel or sticky toffee pudding with cardamom date cake and poached pears. Guests can elevate the evening with optional wine pairings or sip on festive holiday cocktails like the Spruce Almighty or Santa’s Sangria.
Price: $127+ per person (children’s menu à la carte)
Lilian’s in Rancho Santa Fe will host a three-course dinner this Christmas, complete with two special plated options. Choose between two menu options. The Prime Rib Extravaganza features prime rib with a rich porcini jus, creamy horseradish potato puree, and chimichurri asparagus. The Symphony of Flavors with Bone-In Pork Chop comes with a hot honey glaze, thumbelina carrots, beet puree, and pickled grapes.
Christmas in the Gaslamp feels like our own little slice of a “winter in the big city” Hallmark movie, and Provisional Kitchen at the Pendry is serving up plenty of these vibes this holiday. Christmas Day is chock-full of family fun, starting with a prix fixe brunch that includes carving and dessert stations, a chocolate fountain and bottomless bubbles. Later into the evening, a special three-course dinner will be offered featuring delectable options like burrata al tartufo, roasted duck breast, and sticky toffee pudding.
Christmas at one of San Diego’s icons in the sky just feels right. This year, the Marine Room will be serving a four-course prix fixe dinner on both Christmas Eve and Christmas Day. Call for details.
For a more playful Christmas experience, visit Elementa at Pala Casino Resort & Spa for a three-course prix fixe dinner inspired by Southern California’s natural landscape. The menu will feature dishes such as chestnut and fig leaf soup, beef tenderloin Wellington, and for dessert, the winter woodland, made with dark chocolate and passion fruit. Afterwards, try you luck on the casino floor and wish for a little Christmas magic.
Spend this holiday at A.R. Valentien overlooking the picturesque Torrey Pines Golf Course on Christmas Day. The three-course menu highlights the flavors of the season with dishes like chimney-roasted pork loin, porcini and chestnut soup, and Anson Mills polenta. Want the taste of the holidays in the comfort of your own home? The restaurant will also have Christmas dinner to-go, which includes starters, entrees, sides, and desserts.
Price: $165 per adult, $65 per child for prix fixe | $95 per person for to-go special
Downtown’s newest brasserie Bonne Vie, located inside the Westgate Hotel, will offer a special Christmas meal this year, curated by chef Fabrice Handel. The menu includes Cape Grim beef tenderloin with truffle potato puree, charred Brussels sprouts, and red wine demi-glace. Bonne Vie will be open on Christmas Eve and Christmas Day.
The Grant Grill inside the U.S. Grant is offering a deluxe four-course prix fixe dinner this December 24 & 25. Chef Mark Kropczynsky and mixologist Rex Yuasa curated a special holiday menu accompanied by seasonal cocktails.
Giardino in Lemon Grove is serving up a three-course dinner with crowd-pleasers like spaghetti di mare, steak siciliano, and butternut squash ravioli. Finish off the meal with a decadent tiramisu or caramel cheesecake.
Dine with a piece of history at Hotel del Coronado’s Christmas Eve dinner buffet, hosted in the Crown and Coronet rooms. The menu features traditional favorites from roasted turkey, coastal seafood, sushi, and decadent desserts, and more. The next day, the Del’s Christmas Day Brunch will boast carved classics, turkey and Scottish salmon, build-your-won omelets, fresh pastries, build-your-own omelets, carved classics like turkey and more.
Rancho Valencia’s Pony Room will host its grand Christmas Day buffet, complete with live music and activities for the whole family. Traditional holiday favorites will be available at the restaurant’s assortment of stations. The Pony Room will also offer the Rancho To-Go Christmas feast, available with selection of game, steaks, seafood, and sides.
Price: $245+ per adult | $95+ per child ages 4-11 | Free for children 3 and under
Hours: Dec. 25 | 10 a.m. – 4 p.m.
Address: 5921 Valencia Cir, Rancho Santa Fe
Reservations: Call (858) 759-6246
Treo
Haven’t gotten around to visiting South Bay’s new Gaylord Pacific Resort? Visit for a multi-course dinner this Christmas at the resort’s on-site restaurant Treo. This prix fixe menu will offer dishes like Dungeness crab brandade, Chilean seabass and prime hanger steak. A buffet will also be available, featuring a variety of sweet and savory stations plus a build-your-own sweet potato bar.
Price: $95 per person for prix fixe | $75 per adult, $42 per child ages 3-11 for buffet
Town and Country Resort in Mission Valley will be serving a Christmas Eve buffet at ARLO, its contemporary American restaurant. Guests can enjoy starters, entrees, sides, and desserts including crispy skin salmon, rosemary crusted prime rib, chermoula crusted rack of lamb, Brussels sprouts, maple sweet potatoes, and buche del noel cookies.
San Diego Restaurants & Takeout Dinners on Christmas
The Wise Ox
Available for pick-up December 22–24, the Wise Ox is offering a prime rib dinner kit complete with au jus, beef butter, horseradish cream, and prime rib dry rub.
In the mood for Cantonese? The Noble Chef will be open on Christmas Day, offering its full menu including faves like its honey roast BBQ pork, Peking duck. Order a la carte or opt for one of its family meals that serve up to 10 people.
Hours: Dec. 25 | 4 p.m. – 9 p.m.
Address: 6159 Balboa Ave, San Diego
Choi’s
Voted San Diego’s best Korean restaurant, Choi’s by Jiwoo Choi will be open on Christmas Day serving up Korean-American fare. Menu items include bulgogi birria mulita, charred gochujan octopus, ssamjan babaghanoush, Grandma’s Pork Belly Bossam, and a Very Ordinary Wellington, made with Australian Wagyu, gochujang, soy duxelles, and gamtae.
While closed Christmas Day, D.Z. Akin’s will offer a special holiday takeout menu laden with deli favorites and roasts. With a small feast feeding about 6 to 8 people and a large feast feeding 10 to 12, you’ll be sure to keep everyone happy with a menu complete with pies, potatoes and your choice of a roast turkey or apricot glazed ham.
Price: $199 for the small feast, $319 for the large feast
Hours: Dec. 24 | 7 a.m. – 8:30 p.m.
Address: 6930 Alvarado Rd, San Diego
Moe’s Steakhouse
On Christmas Day, Moe’s is offering an in-house special which includes Korobuta pork porchetta, Anson Mills polenta and charred romanesco. Want to stay in as long as possible? Order the to-go Christmas feast, decked out with a short rib roast, whipped potatoes, and pumpkin pie, made to serve four.
Price: $75 for in-house Christmas special | $195 for to-go Christmas feast
At Mastro’s Ocean Club, diners can spend this Christmas with a fine steak and a grand view of the Embarcadero. This holiday, the menu will feature seasonal items like a cinnamon and pecan butter cake. For those who’d prefer to drink their calories, speciality cocktail Under the Mistletoe will also be available.
Helmed by chef Mario Cassineri, Barrio Logan‘s Ciccia Osteria will be dishing up Italian fare this holiday including its extensive vegan and gluten-free menus. Born and raised in Milan, chef Cassineri brings together his family recipes with a modern twist to put his own spin on each handcrafted dish.
Treat yourself to a deluxe steakhouse experience at Coronado’s Stake Chophouse. Indulge in classics like a chilled wedge salad or French onion soup, paired with your steak cut of choice. For wine lovers, Stake’s program has been recognized by Wine Spectators Best of Award of Excellence for 10 years in a row, so you’re sure to find a new favorite.
https://sandiegomagazine.com/things-to-do/how-to-make-friends-san-diego/Open at 5 p.m. on Christmas Day, Shakespeare Pub will be serving its full menu of British fare and menu and 20 craft beers on tap. Whether you chow down on bangers and mash or fish and chips, grab a stein of Guinness, make some friends, and cheers to a year well lived.
Hours: Dec. 25 | 5 p.m. – 11 p.m.
Address: 3701 India St, San Diego
Dumpling Inn
Since the mid-90s, Dumpling Inn in Kearny Mesa has been serving San Diegans visiting the Convoy District. On Christmas Day, indulge in everything form pork and shrimp wontons to hot & sour soup, kung pao chicken, deluxe fried rice, and all dumplings you can handle.
Rumorosa at the Sheraton San Diego Cali-Baja restaurant perched on the waterfront at the Sheraton San Diego Resort on Harbor Island. The menu—led by Executive Chef Cesar Oceguera, a San Diego native whose culinary roots span both sides of the border—showcases locally inspired dishes ranging from fresh seafood and street-style tacos to innovative all-day classics reimagined with seasonal produce and bold Latin accents. Rumorosa is open all day on both Christmas Eve and Christmas Day.
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
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.
Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.
Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism.
“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere.
Courtesy of Madison on Park | Photo Credit: Andy McRory
Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.
The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”
Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics.
The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally.
Courtesy of Madison on Park | Photo Credit: Haley Hill
This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.
“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see.
Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.
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].
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.
When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster.
Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender.
Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.
After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since.
There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.
You can also catch her at various pop-ups around San Diego. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront.
But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”
Courtesy of San Diego Spirits Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out.
I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.
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].
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.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.
Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.
Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based.
And of course, the signature dish of El Salvador—pupusas.
In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.
Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.
Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano.
Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises.
Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.
It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.
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].
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.
The folks at Kairoa Brewing Company must never be lonely. It seems like there’s always a local pop-up or event at the University Heights space, from Bincho Taco slinging Japanese coal-fired tacos on the rooftop patio every Tuesday to Yipao Coffee serving coffee from a window on the ground floor. Later this year, the New Zealand-inspired brewery will bring yet another resident into the fold—Mon Chourie is launching its first bakery counter service window along Park Blvd.
Mon Chourie owner and baker Kelly Kim first started selling her Korean-style cream puffs at farmers markets and places like Pizza Kaiju, Pho Ga Go, and Mixed Grounds, collaborating with a myriad of other makers (like Amor ice cream and Ming Oun’s) before nabbing a regular spot at Michi Michi Bakery every Wednesday. San Diego Magazine readers even voted Mon Chourie the Best Pop-Up for 2026.
In French, the word for an airy puff pastry is “choux,” which is pronounced generally the same way as “syu,” the Korean word for the same item. (Both sound like “shoe.”) Mon Chourie plays with both iterations with a dash of whimsy by referencing the song My Cherie Amour by Stevie Wonder, which translates to “my darling love.”
As long as all the permits and inspections move forward without issue, Mon Chourie should open in Kairoa before the busy holiday season. She’ll continue appearing every Wednesday at Michi Michi and other pop-ups in the meantime. Once open, expect best-selling flavors like the savory potato croquette (a collaboration with Karanchi chili crisp) and a sweet Dubai chocolate choux au craquelin, a version of puff pastry with a delicate cookie crust.
Classic cream puffs are fluffy, softs and often filled with custard cream in the United States. “What makes a difference for us is we use a very light version of diplomat cream, which is my mom’s recipe,” she explains. Diplomat cream is a lighter French pastry cream that uses whipped cream for a lighter, airier end result.
Choux au craquelin’s signature crunchy top comes from adding a thin disc of cookie-like dough on top of the pastry, which crackles as it bakes, leaving a thin layer of crispiness atop the final product. “It contrasts with the creamy, fluffy cream inside, so it gets that better, deeper texture experience,” she says.
Courtesy of Kelly Kim
Along with her popular cream puffs and her bite-sized “mini-choux” options, Kim is also planning on offering more of a newer-to-her item: salt bread, a rich butter pastry topped with sea salt that originated in Japan, but went completely viral in South Korea. There are a few places to get it in Los Angeles and New York, “but I know that a lot of people here are interested in trying out new stuff, or maybe they had it in Korea or Japan, and they came back, but they couldn’t find it anymore,” says Kim. At first, she didn’t really get why it was so popular. Then she tried it in South Korea earlier this year.
“I was in love,” she laughs. “This is what the hype is about.”
Ideally, Mon Chourie will eventually open its own storefront and introduce more events in North County to satisfy demand. “I would also love to have our own drink program that reflects what’s popular in Korea,” she says. And to mark two years of puffy pastry prosperity, Mon Chourie is throwing a two-year anniversary party at Easy Does It (5375 Kearny Villa Rd., Suite 112) on Tuesday, August 25 from 4 p.m. to 7 p.m. with drink specials like a misugaru latte (a Korean roasted multi-grain powder with espresso), a DJ, photo booths, special ceramic merch created by local ceramicist Whale Tran, and a few other vendors. Get there early.
Mabel’s Gone Fishing has always supported the arts—see their Fishbowl Artist Series—and they’re keeping things going this month with The Studio Table, an immersive dining event on Saturday, August 29 from 6 p.m. to 9 p.m. at Barrio Logan-based ceramic studio Tao of Clay. For $160, guests can slurp down oysters and other Spanish-inspired pintxos, Basque ciders, cocktails, and take home a handmade oyster bowl made with reclaimed oyster shells. Gratuity is included for this 21+ event, so be prepared to slow down and enjoy the tangible fruits of nature.
City Tacos keeps moving and shaking, and the restaurant group’s next landing place is Liberty Station. El Punto by City Tacos is slated to open in October in the former El Jardin space (2885 Perry Road, Suite 102). Once destined to become another Lola55 outpost, the space will now become a full-service, family-friendly, and dog-friendly restaurant with seafood, tacos, cocktails, and more.
For as many closings as we’ve seen over the past year, restaurant openings seem to be back on track. The long-awaited Honor Bar finally opened its doors in Del Mar this summer, and Soul Sip in North Park is soft open from 4 p.m. to midnight daily. Still on the way are The Shackhouse by Julian Beer Company (slated to open by Labor Day) and Sprouts Farmers Market plans to open in the former Pancho Villa’s building in North Park this October. (La Mesa is still waiting patiently for Stella Jean’s and Pop Pie to make their debuts.)
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].
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.
National Philanthropy Day, presented by PNC Bank, Celebrates the Best of Philanthropy in San Diego
The 53rd Annual National Philanthropy Day Takes Place on November 21. Join us from 11:00 a.m. – 1:30 p.m. at the new Gaylord Pacific Resort & Convention Center!
Once yearly, AFP San Diego joins with others worldwide to celebrate National Philanthropy Day (NPD), a special day set aside to recognize the great contributions of donors and nonprofits that enrich of our community and the world. San Diego’s NPD is one of the largest and most successful in the U.S., attracting nearly 900 participants, including philanthropists, nonprofit leaders, CEOs, board members, development professionals, and business, community, and civic leaders.
Sponsorship proceeds from National Philanthropy Day are reinvested in education, training, scholarships, career development, and the advancement of fundraising professionals throughout San Diego. These resources and training provide fundraising professionals with the tools necessary to support our region’s diverse array of nonprofit organizations, which rely on charitable giving for close to half of their annual revenues.
The National Philanthropy Day Honorees are selected by the NPD Honorary Committee, a group of highly respected, diverse nonprofit and business leaders. Our 2025 Honorees include:
Outstanding Development Emerging Leader – Taylor Thompson Self-Nominated
Outstanding Development Professional – Sharyn Goodson Nominated by: AJ Steinberg & Jeanne Schmelzer
Outstanding Organization for IDEA – Accessity Self-Nominated
Outstanding Philanthropic Institution – Life Science Cares San Diego Nominated by: Blair Search Partners
Outstanding Philanthropist – Dan & Phyllis Epstein Nominated by: CSU San Marcos & KPBS
Outstanding Student Volunteer – Camden Hall Nominated by: Curebound
National Philanthropy Day San Diego provides an opportunity to reflect on the meaning of giving and to celebrate the selfless contributions of individuals and organizations across the region. We look forward to celebrating with you!
Sponsorship opportunities and individual tickets are available. Please visit www.afpsd.org for more information.
