Logically, the restaurant scene should’ve been dead-silent this year. Food costs went berserk. Labor costs swelled. We all knew how to cook because we were marooned in our own homes for a few years. And yet San Diego’s food scene unveiled a few dozen more pretty fantastic restaurants in 2023. This is what I love about restaurants and the people behind them. It is not a get-rich-quick scheme. Sure, money is to be Danny Meier’d for the few and the lucky and the ulcered.
But financial analysts who are not sadistic would advise you to put your money into the stock market, into real estate, into off-brand Beanie Babies before putting it into the restaurant industry. That means all you’re left with are people who do it because they have to, or because the dream of creating a hospitable place that makes humans happy is just too compelling to ignore.
Here are the new arrivals that won me over in 2023 and became part of my own personal hit list of the best new restaurants in San Diego.
Photo Credit: James Tran
Kinme
Omakase-only sushi spots took over the whole dang scene (omakase means you eat what chef deigns their best and most creative stuff that day, with no menu to choose from). Azuki in Bankers Hill has long been one of the city’s favorite sushi spots. It was never hype-trained. It just quietly, consistently snuck up on us all, probably because of owner Shihomi Borillo and chef Nao Ichimura’s obsession with the good-food movement.
Kinme is their tiny (900 square feet), 10-seat, omakase-only concept a block up the hill. It’s a mix of Edomae-style sushi and kaiseke, a seasonal, multi-course Japanese meal. The menu changes all the time, but it has included things like grilled corn with koji miso and tomatillo salt, A5 wagyu in ginger shoyu, and chawanmushi, plus Japanese whiskys, rare sake, and top-notch tea to finish.
Courtesy of Fish Guts
Fish Guts
A hell of a fish-taco-and-sammy shop. San Diego born and raised, Pablo Becker helped open some of the bigger Mexican restaurants in the country with his cousin, famed Mexican chef Richard Sandoval. He needed a break, so he moved to Chicago for five years and became a line cook. He was offered management roles, refused. Head down, cooking. Five years.
Fish Guts is his return home, a small-but-mighty corner spot in Barrio Logan. It serves sandwiches during the day, tacos at night, using almost all sustainable fish from local boats. Get the blackened whitefish with the jalapeño-cabbage slaw, the mushroom taco, or the fantastic Negra Modelo beer–battered lunch sammy with Mexican tartar sauce.
Photo Credit: Cole Novak
MAKE Projects
MAKE Projects is one of the city’s most inspiring food nonprofits, helping low-income refugees and immigrant women learn farming, cooking, and catering skills and earn a living as they acclimate to their new life in the US.
During the weekends, the women cook and sell specialties from their native countries—East African mandazi (they’re like beignets), halloumi with farm veggies, pancakes with Cambodian orange syrup, Afghan chicken tacos with Haitian pikliz—made with ingredients from their urban farm. Now they have a permanent home in North Park.
Lia’s Lumpia
I could hang on this back porch all day, joy-shoveling lumpia with a couple beers. Chef Spencer Hunter’s grandma owned one of the first Filipino restaurants in San Diego decades ago and was famed for her hand-rolled lumpia (being lazy, but real close to accurate, let’s call it the egg roll of the Philippines).
Spencer went to college for sustainable hospitality and cooked in huts in South America, then came home to work through some top-notch kitchens (Searsucker, Waters Fine Foods + Catering). He and his mom, Benelia Santos-Hunter, started doing lumpia pop-ups at festivals, including Coachella. They went on Great Food Truck Race, nearly and probably should’ve won (a contestable second place), and found a permanent spot in Barrio Logan in an old house filled with pop-culture and Filipino cultural knicknacks.
It’s a total work in progress, design-wise. This is two family members ad-hoc’ing a dream, and I like that. Spencer will do seasonal riffs (ramen lumpia, Thanksgiving lumpia), but get “Lola’s Lumpia,” stuffed with a mix of beef and pork marinated in oyster sauce and various things. And don’t miss their ube-coffee ice cream with white chocolate shavings.
Courtesy of Old Town San Diego
El Sueño
Pietro Busalacchi is a damn likable hospitality guy—a real host—and he can make a hell of a cocktail. That alone set a good base, one that El Sueño delivers on. The Point Loma High grad (a cousin of iconic San Diego Italian food family the Busalacchis) worked at TomTom in LA before coming home to open two concepts in Old Town. El Sueño is a partnership with Gustavo Rios—a Mexican concept based on food from Baja, the Huasteca region in the Gulf (where Rios’ mother is from), and Busalacchi’s travels through Mexico. It’s designed like a sweeping jungle in a two-story, indoor-outdoor space. Sit at the edge of the bar overlooking the patio and order the enchiladas suizas and a Bad Bunny (jalapeño-infused arette blanco, Mandre espadin, and carrot juice).
Courtesy of Urban Kitchen Group
The Kitchen at MCASD
Considering how important it is for a museum to have good taste in art, art tasted terrible for decades. Restaurateur Tracy Borkum is fixing that. She got a degree in art history from UC Berkeley before she became one of San Diego’s top restaurateurs (starting with Cucina Urbana), so it makes sense that she’s becoming the city’s art-foodist. She and partner/chef Tim Kolanko are putting real-deal restaurants in culture temples. It’s a smart joining of forces, doubling the “attraction” of a cultural space and rehabbing the sector’s reputation for limp-sandwich cafés.
They opened Artifact at the Mingei Museum a couple years ago (Michelin gave it a Bib Gourmand nod), and this year they launched The Kitchen at MCASD as part of the La Jolla museum’s $100 million renovation, serving breakfast and lunch. Get the avocado bowl (with Aleppo pistachio dukkah, garlic creme fraîche, and carrot molasses) or the lamb burger with tzatziki and chili-mango chutney.
Courtesy of Hitokuchi
Hitokuchi
Chef John Hong first made his name by braving the nightclub-food scene at Bang Bang in downtown, a concept that dared to ask, “What if you could dance and drink and not have terrible food?” Then he became one of the first in San Diego to do omakase-only with Hidden Fish on Convoy. And now this, next door.
Hitokuchi returns Hong to his Japanese cooking roots. There’s a killer raw bar section (uni and caviar with soy-marinated salmon roe) and great toasts (toro tartare with wasabi crème fraîche) and entrées (creamy lobster basil, braised pork belly with mala sauce). It brought more national attention to the city when Esquire named it one of this year’s “Best New Restaurants in America.” Hong’s a talent.
Lilian’s Kitchen
The Inn at Rancho Santa Fe is one of the county’s classic resorts, tucked into those horsey, eucalyptus-shrouded backroads in North County. The whole property got new owners and a $50 million renovation recently, and Clique Hospitality (Lionfish, Serea) was tapped to do the restaurant (Lilian’s Kitchen) and bar (Bing’s).
Lilian’s is a stunner. Heavy woods and olive-green walls and hunter-green leather stools are patterned into a texturalist’s dream. In the kitchen is Moira Hill, a local talent who worked her way up through some of the county’s best (George’s, Juniper & Ivy, Trust, Campfire). The restaurant serves meals for all three rounds of the day, dinner being the main show: grilled octopus, peking duck tostadas, chimichurri lamb chops, oysters, grilled lobster frites in béarnaise, veal Milanese and ribeyes… you name it.
Ayaka Ito has been one of the main creative forces behind East Village for a while now. Originally from Nagoya, Japan, she’s a certified sake master and her original concept, BeShock Ramen, is one of the more underrated noodle bars in the city. This year she opened three distinct new concepts nearby: Asa Bakery (coffee, tea, Japanese sandos), Bar Kamon (a speakeasy), and Sushi Gaga, a 10-seat, omakase-only sushi room with nigiri, apps, and noodles that rotate according to the chef’s whim (but sometimes include oyster and lobster confit and ramen with sea bream chashu).
Courtesy of Books & Records
Books & Records
Since Anderson Clark and Brian Douglass opened Common Stock in Hillcrest in 2018, they’ve become some of the city’s better operators. Common Stock is retro comfort (Peruvian rotisserie chicken, pimento grilled cheese with roasted tomato soup, steak frites). Books & Records is their new dinner-and-drinks-and-jazz-and-culture concept that’s breathing life into an iconic space, the former Bankers Hill Bar + Restaurant (it was gutting when that closed during the pandemic).
The menu from culinary director Sam Deckman (son of Baja star Drew Deckman) is largely Baja-Asian: tuna crudo with kimchi-pineapple aioli and candied jalapeño; charred broccoli with labneh and yuzu ponzu; seabass al pastor; Coke-braised duck carnitas with shiso pancakes. Live jazz every Friday and Saturday night fills the city’s aching supper-club hole.
Courtesy of the Hotel del Coronado
Smokehouse & Bar at the Historic Laundry
And now the greatest beach lawn smells like brisket. San Diego’s grand dame property is entering the final phase of its $550 million restoration and enhancement. It is exceedingly hard to mess with a classic. Pitchforks are at the ready. The gentry are emotionally vulnerable and allergic to change. One of the better things the Hotel Del did was retrofit the old laundry warehouse into a smokehouse with drop-dead gorgeous brick walls, ancient wooden beams, art and ironwork, and a bar with thirsty-sheriff vibes. Go in and get the smokehouse plate with options for brisket, pulled pork, ribs, jalapeño-cheddar sausage, smoked chicken leg, tater tots, the works. Load up a potato. Smoke the mac ‘n cheese. Go nuts.
Courtesy of Quixote
Quixote
Personally, the only design that gets me emotional is minimalism or maximalism. Inbetweenism makes me think of taxes and the greatest failure, which is trying to mildly please everyone. You wind up standing in a yawn of a room, the building equivalent of dentist music and being dead inside. The Lafayette Hotel is a maximalist art project on a grand scale, a chaos zoo of patterns and textures and oddities. I love it as much as others will get vertigo from it.
The signature restaurant is Quixote, a pagan’s dining cathedral with gothic arches and stained glass and drippy light fixtures, lit for secrets. The chef is José Cepeda, a young talent originally from Puebla, Mexico, who did time at LA’s Mexican standout Mirame. Quixote’s menu is roughly based on his mother’s recipes from Oaxaca: guacamole with chicharrones and chapulines (marinated and seasoned grasshoppers); Oaxacan fondue with chorizo and truffle; memelitas (duck carnitas with cotija adobado and mole). One whole dining room looks like a prayer room or a tomb. No ambition was denied.
Courtesy of Patisserie Melanie
Pâtisserie Mélanie
This is a cute pink box of a French bakery and coffee house that adapts to a small-menu restaurant after dark. It’s the sort of neighborhood spot with espresso machines in the front and fermenting dough and cassoulets in the back. It’s the work of Melanie Dunn, a longtime English teacher at Crawford High who spent a few years studying dough art at Le Cordon Bleu. In the morning, it’s all espresso creations and viennoiseries (yeast-leavened treats like kouignettes, croissants, and chaussons), weekend desserts (bouchons, financiers, macarons, tartes), and brunch bites (croques and quiches). At night, it offers a very focused French dinner service (coq au vin, beef Bourguignon, cassoulet).
Courtesy of Ramen Nagi USA
Ramen Nagi
San Diego’s weather screams smoothies, but climate won’t deny us our cravings. Fact is, nothing deep-tissue massages your bones like soup. And this year, the city was riddled with ramen shops and phở shops and birria-in-consomme shops. Soup everywhere. The biggest arrival was Nagi, started two decades ago in Tokyo by chef Satoshi Ikuta as a pop-up that turned into an international phenomenon with dozens of locations across Asia. Now their benevolent encroachment has begun stateside, and UTC landed just the fifth US location.
It’s Hakata-style ramen, a southern Japan specialty anchored by the almighty pork cloud of tonkotsu. The Original King is the tonkotsu, the Red King is miso-minced pork, the Black King has black garlic and squid ink, and the Green King is basil and parm and olive oil in tonkotsu. Customization is Nagi’s USP: noodle thickness and al dente-ness and strength of broth are all adjustable to your whim.
Courtesy of Sushi Ichifuji
Ichifuji
With all due respect to hallowed Rose Donuts, Linda Vista was largely college food until the last couple of years. But in 2023, it got two great new Asian options: White Rice from Phil Esteban (SDM’s 2020 Chef of the Year) and Ichifuji. Ichifuji is the new project from Masato Fujita (who comes from two-Michelin-starred San Diego sushi restaurants Soichi and Tadokoro) and Hiroshi Ichikawa (Taka Sushi). The options are eight-course omakase or nigiri—both of which include sakizuke (seasonal apps), soups (like a dark red miso), three-day miso-marinated black cod, and dessert. San Diego’s sushi world is near the top in the US now, plain and simple.
Courtesy of Elvira
Elvira
Point Loma Heights’ Cesarina—which began a couple years ago as a farmers market booth run by a married couple of Italian expats—serves one of the best plates of pappardelle in San Diego. The pasta is handmade, all day long (got my vote this year for Best Pasta in the city), with the rest of the menu centered around chef Cesarina Mezzoni’s recipes. The demand far outstripped the size of their original restaurant, so now plans are afoot to sprinkle sister concepts across San Diego. Elvira is first, finally activating the iconic (and similarly petite) restaurant spot near Robb Field that was once home to Thee Bungalow and Bo-Beau. This is their ode to Roman street food: pizza, pasta, mains like cod and ground lamb cutlets.
Courtesy of Haidilao Hot Pot
Haidilao
Historians have often credited cooking as the beginning of civilization and culture, the idea being that ancient humans huddled around a fire cooking food, and, while we waited, we formed rituals and language and customs and secrets. Chinese hot pot is the closest restaurant experience to that old huddling.
This year, San Diego got a branch of Sichuan’s super mega international star, Hidalao (over 1,500 locations now worldwide), and it doesn’t disappoint. It’s massive (fits 300 people), and you choose your own adventure with noodles (vermicelli, fried tofu skin, udon, instant noodle, and so on), soup bases (tomato, Sichuan spicy hot, mushroom, pork tripe), and proteins that are both widely familiar (chicken, pork sausage, Spam) and not so much (beef heart, duck intestine). You’ll occasionally see workers decked in white hand-pulling noodles in the dining room, tableside, as if they’re effortlessly and magically manipulating the strands of time itself.
Courtesy of Red Chickz
Red Chickz
The fried chicken sandwich wars are still lingering, but a few clear victors have been named, and LA’s Red Chikz is one of them. TikTok fueled its rise, but it’s delivered on social hype with one of the crispiest, moistest Nashville-style options on the market. The first San Diego location landed at the Shoppes at Carlsbad this year. Even never-chain people are won over. The chicken is breaded and made to order, and Red Chikz uses halal chicken in tenders and wings (in terms of quality, halal is near apex). Each sandwich comes in seven different levels of pain (from “country” to “glow” to “inferno”), and the wedge fries may be even better than the sandwich.
Courtesy of Rosemarie’s
Rosemarie’s Burgers & Brews
Rosemarie’s had a real successful run as a trailer, slinging “sliders” (an understatement, since each slider is massively packed with food) to the crowd at Harlan Brewing in Bay Park. This year, they got a permanent location in Mission Beach, and it’s a hell of a hangout. Owner Nick Balsamo went alley-diving in OB to find funk for the décor, and it looks like some very cool grandmother’s living room. Fitting, since it’s named after his Sicilian grandma. The sliders are mostly Wagyu on brioche buns, with hot chicken options and fried Korean BBQ eggplant options. And they serve beer. You have a new office.
Courtesy of Amalfi Cucina
Amalfi Cucina Carmel Valley
The spread of Amalfi is a very good and expected thing for North County. Four Italian friends (a few who helped grow the Buona Forchetta empire) started their own concept at Lake San Marcos (a wild little world of human-made waterside life) and were so successful that they’re up to four locations in our oft-ignored northern burbs of San Diego. It’s all based on chef Marcello Avitabile’s Amalfi Coast–inspired cooking. He’s a six-time World Pizza Champion, so any pie coming out blistered from that oven is fantastic. But it’s the smaller gems, like his simple pan-fried Roman artichokes over arugula, that win over the day. The bar in Carmel Valley has amaros and negronis and old-fashioneds.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Before, during, and after the Fourth of July, San Diegans can commemorate America’s 250th anniversary with an abundance of stars, stripes and local celebrations. America The Beautiful: 250 at The Rady Shell and Lamb’s Players Theatre’s revival of American Rhythm will look back at the many songs which define our country. Liberty Station’s Anchored in Freedom celebration and the Independence Day Carnival offer community-centered fun and loads of family-friendly activities. And who can possibly forget the Big Bay Boom, which will resume its reign over San Diego Bay as the state’s biggest fireworks show. Outside of the holiday festivities, this week brings the yearly return of Little Italy’s Summer Sera and the Athenaeum Summer Festival, as well as a slate of championship matches for All Elite Wrestling.
Sip on refreshing beverages and savor a panoramic rooftop view this Friday from 6-8 p.m. during the 21-plus Sunset & Spritz at Margaritaville Hotel San Diego Gaslamp Quarter’s 5 O’Clock Somewhere Bar. There will be a live DJ (until 9 p.m.), appetizers, pool and cabana access, a photo booth, and a cash bar (until 11 p.m.). To accentuate the summer theme, guests are invited to dress in white, pink, and orange attire. Tickets are $29 and come with a welcome aperol spritz.
616 J Street, Gaslamp
The 250 Grand Tasting Menu at Amaya
July 3 & 4
Bring a patriotic palette to the Fairmont Grand Del Mar for The 250 Grand Tasting Menu at Amaya this Friday and Saturday from 5-8:30 p.m. Patrons will be treated to a five-course tasting menu, curated to exhibit a selection of standout regional flavors and culinary concepts that have shaped our country’s distinct food heritage. The meal will also include beverage pairings with each course, such as wine, cocktails, and artisanal drinks. Reservations are $330 per person (with tax and 20% gratuity) on OpenTable.
Don Toliver thrives at being the life of the party (and the “After Party”). His fifth album Octane, released in February, is indicative of his thrill-seeking nature. As with his earlier releases, Octane sees Toliver operating in the space between hip-hop and R&B, with warbling vocals and blaring beats that are best heard at a high volume. This Tuesday at 7:30 p.m., Toliver will play at Pechanga Arena, with rappers SoFaygo, Chase B and SahBabii—who had a guest verse on Octane standout “K9”—as special guests. Tickets start at $156 for this concert.
What makes musicals like Wicked, Cats, Chicago, and Jersey Boys so timeless is the legion of excellent songs that makes fans out of those who’ve never even watched the show. This Friday at 7:30 p.m. during Blockbuster Broadway! at The Rady Shell, conductor Evan Roider, the San Diego Symphony Orchestra, and veteran vocalists Alex Getlin, Jessica Hendy, Scott Coulter, and John Boswell (also on piano) will perform an all-star theater soundtrack. In addition to the shows named above, audiences can expect songs from A Chorus Line, The Phantom of the Opera, Annie,and more. Tickets range from $57 to $129 for this concert.
222 Marina Park Way, Embarcadero
America The Beautiful: 250 at The Rady Shell
July 4
One night after recognizing the brilliance of Broadway, The Rady Shell will ring in the United States’ landmark anniversary with America The Beautiful: 250 this Saturday at 7:30 p.m. Conductor Byron Stripling, joined by a five-performer ensemble and the San Diego Symphony Orchestra, will lead a night of ballads that best resemble the red, white, and blue, including songs sourced from the Great American Songbook. After the show, concertgoers are invited to watch the nearby Big Bay Boom from their seats. Tickets range from $71 to $139 for this concert.
222 Marina Park Way, Embarcadero
Athenaeum Summer Festival at Athenaeum Music & Arts Library
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
If you’ve ever squeezed yourself into a pair of black skinny jeans with a studded belt, sported a track jacket under a band t-shirt, or swept your Manic Panic-hued hair so far to the side that your part got caught in your cartilage earring, I have good news: Ocean Beach will get a shot of emo and pop-punk nostalgia when Drink 182 opens this July.
The pop-punk bar and pizza spot comes with bonafide scene points. Co-founder Jay Nightride runs the music production studio Nightride Visuals, has worked with artists like Steve Aoki, Lil Jon, and Fall Out Boy, and also plays in Death Cab for Karaoke, a live karaoke band that performs every month at Soda Bar (among other venues). His partner Tony Jaw is easier to spot—he’s the guy with the sky-high mohawk manning the karaoke booth at Redwing Bar & Grill who’s been in the local bar and hospitality business for over a decade.
Nightride says he’s had the idea for an emo enclave for years, but it wasn’t until after Covid that he partnered with Jaw and got the funding to move forward. “What I was looking to build was a place that I would want to be, where would I want to go to remember these nostalgic songs,” he says.
Pending permits and final inspections, Drink 182 is slated to open the second half of July. The vibe will be dive bar meets emo night, with memorabilia from different bands who have supported the project splashed across the walls, plus a few arcade games, TVs, and (I assume) a decent sound system. The hours are still undetermined, but Nightride says they tentatively plan to be open until 2 a.m. on weekends and Wednesdays for the OB Farmers Market. In the mornings, they’ll serve fresh pastries and coffee from the similarly music-aligned James Coffee Company (whose co-owner David Kennedy is a member of Angels & Airwaves with blink-182’s Tom DeLonge).
But it’ll be the pizza that really stands out—or at least, they hope. “We’re doing New England beach pizza… a really niche pizza that not a lot of people would know about, unless you’re from North Shore, Massachusetts,” says Nightride, a former Bostonian. “It’s a thin crust, very sweet sauce, very simple, fast, go-to-the-beach kind of thing.”
“Beach pizza” is characterized by its rectangular shape, very thin crust, sweet tomato sauce, and slices of Provolone cheese with minimal toppings. Drink 182’s version will feature homemade dough and sauce, as well as freshly sliced Boar’s Head Provolone. And yes, they are aware there are already a lot of pizza options in the area. It won’t be the same, Nightride promises.
“Everybody’s first reaction when they hear ‘pizza’ is like, ‘Oh great, another pizza place in OB,’” he laughs. “But we’re trying to do something different, just enough to differentiate it and give people another option.” If you’re not keen on the style, try one of their “drunkables,” another nostalgic riff they hope the pop-punk and emo crowd will appreciate. And if you still need a reason to give Drink 182 a try, I have more good news—you don’t actually have to break out your old skinny jeans. (In fact, please don’t.)
Drink 182 opens July 2026 at 5049 Newport Avenue in Ocean Beach.
Courtesy of Margaritaville Hotels & Resorts
San Diego Restaurant News & Food Events
Beth’s Bites
If the steak hype wasn’t hot enough already, The Heritage Steakhouse in Santee just announced Meredith Manée will serve as executive chef of the New York-style steakhouse when it opens in August. Her star-studded kitchen resume spans over 25 years, with stints at the Hotel del Coronado, the Four Seasons, and The Ritz-Carlton Maui, so I think it’s safe to assume we’ll be in good hands.
Rather than waste away in Margaritaville, you have the chance to support the San Diego Music Foundation at the annual Jimmy Buffett-inspired Day of Service at Margaritaville Hotel San Diego Gaslamp Quarter. On September 4 starting at 5 p.m., the rooftop bar will be rocking with live music and plenty of flowing cocktails, plus a silent auction and other activations to raise money for the local music education organization. I’ll drink to that.
The early bird gets the worm and you can get the early ticket to Celebrate the Craft, the annual culinary festival that takes place at The Lodge at Torrey Pines on October 18. If you snag your ticket before the end of June, you can save $50 (which is nothing to sneeze at), plus you’ll be helping support the San Diego Food Bank.
Mani e Grani, the pizza spot from the same people behind Ciccia Osteria, seems to be inching ever closer to opening its doors in Barrio Logan. I know I’m not the only one anxiously awaiting sinking my teeth into some wood-fired, chewy but crispy, hot-from-the-oven, authentic Italian pizza.
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Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
If absence makes hearts (and stomachs) grow fonder, then shuttered restaurants quickly become the hottest tickets in town—something a number of iconic institutions found out after taking very public hiatuses after historically long runs. For instance, following a lengthy (and extremely flip-floppy) closing process after 92 years in business, Las Cuatro Milpas reopened two blocks away in Mercado del Barrio. Similarly, Carlsbad butcher shop Tip Top Meats reopened in the same location (albeit a smaller space) after the death of founder Joachim “Big John” Haedrich in 2023. Finally, after a whopping decade out of business, Sami Ladeki and chef Alfie Szeprethy brought back Roppongi to its original Prospect Street space, where it was the talk of the town in the late ’90s. All came back under the same proprietors, so they weren’t third-party nostalgia-licensing deals. The algorithm may have ravaged our attention spans away from all but the newest and shiniest, but this proves there’s still hope for our collective prefrontal cortex.
Other local eateries honored their pasts by bringing in new perspectives. The Lion’s Share in Embarcadero, Milton’s Deli in Del Mar, Dudley’s Bakery in Santa Ysabel, and J-K’s Greek Cafe in La Mesa handed over the keys to new owners willing to take on a big task: maintain the soul of icons through particularly rough economic circumstances for restaurants, navigate big feelings from longtime regulars (who often don’t take kindly to change), and make some necessary changes to keep going for another few decades. Taking over a project in process can be a lot harder than starting from scratch. But building that feel-good nostalgia doesn’t happen overnight, so it sure helps to have a well-established playbook of success passed down from those who came before.
Courtesy of Sugarfish
The Expansion Class Arrives
It wasn’t just restaurant groups from Los Angeles that decided to put down roots en masse, although San Diego saw plenty of LA transplants recently (Sugarfish, Mr. Charlie’s, For the Win, Katsuya Ko, Bacari). Global brands like Chef Fei, Zuma, and Pepper Lunch have locations of their own on the way, and upscale Canadian eatery Joey joined to the inescapable gravitational pull of Westfield UTC’s culinary cosmos for its first spot in America’s Finest City. Good to see the rest of the world is catching up with what we’ve been seeing the last few years—San Diego is a dining destination already on the rise.
Choosing To Not Choose
Between the never-ending news cycle of doom and perimenopause brain fog, I’m at the stage in life where I’m more than happy to let someone else make a decision for me, especially when it comes to what’s for dinner. And based on the way a lot of menus look right now, I’m not alone. It seems like half the places I visit offer some version of a prix fixe, omakase, or tasting menu. Restaurants are embracing the curated experience to solve the problem of affordability (a fixed menu reduces food and labor costs, guarantees an acceptable check average, etc.) and critical thinking in one fell swoop. Omakase (meaning “I leave it up to you”) is far from a new concept in high-end Japanese sushi culture, but now that it’s popping up everywhere from coffee experiences to grab-and-go sushi and sandwiches, it’s gone from somewhat niche to nearly omnipresent.
Courtesy of Rikka Fika
Local Coffee Hit the World Stage
The world got an up-close look at San Diego’s coffee industry when we hosted the premier specialty coffee expo World of Coffee for the first time this April. San Diego’s long and rich coffee history stretches back to the late 19th century. Things percolated fairly quietly for around a century before really picking up steam. Today, there are nearly 200 specialty roasters and cafes across the county, with many earning national accolades like the Good Food Award (Steady State Roasting, 2020; Bird Rock Coffee Roasters, 2023, 2021, 2019, 2017, 2016), Roaster of the Year by Roast Magazine (Mostra Coffee, 2020; Bird Rock Coffee Roasters, 2012), and the Specialty Coffee Association Coffee Design Award for packaging (Rikka Fika, 2026). Now that we’ve moved past the comically insufferable coffee snob era of the early 2000s, even java newbies can feel comfortable walking into pretty much any coffee shop in San Diego, asking questions, trying a few things, and feeling confident they’re going to get great service and a great beverage.
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.
Summer has officially kicked off, and San Diego is celebrating the sunny season with a myriad of fun events. From San Diego Pride week and a fairytale performance at Civic Theatre to a Santigold concert and Comic-Con, there are dozens of opportunities to make memories worth adding to your scrapbook. Here are all the best things to do in San Diego this July:
Divine inspirations, operatic ballads, and symphonic pop production elevate Rosalía’s Lux to heavenly levels. Hear angelic vocals ascend—in up to 13 languages—during her performance at Pechanga Arena.
Enjoy a night of feel-good indie rock and sing-along anthems at the Cal Coast Credit Union Open Air Theatre courtesy of Young the Giant and special guest Cold War Kids.
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Santigold collects genres like gold stars: musical accouterments that brighten her uniquely alternative sound. See her live in concert with dancehall producer Troy Baker Sound at Humphreys Concerts by the Bay.
Two male government workers pursue a secret romance amid the Lavender Scare in the San Diego Opera’s production of “Fellow Travelers” at the Balboa Theatre.
Audrey Hepburn. Marlon Brando. Salvador Dalí. What do these icons have in common? Each was the enigmatic focus of a Cecil Beaton portrait. Step inside Cecil Beaton’s Fashionable World, an alluring showcase of 20th-century style at San Diego Museum of Art.
Courtesy of San Diego Pride
More Fun Things to Do in San Diego This Month
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The Little Italy Mercato will trade morning rays for golden-hour glow through its free Summer Sera, an expansion of the neighborhood’s farmers market with live music, artisanal finds, and a fetching amount of pet activities.
11–19
San Diego Pride week starts with a Dyke March and ends with the two-day “Pride Shines On” festival. The days in between? Run a 5K, march in the parade, visit the rainbow-lit St. Paul’s Episcopal Cathedral, and more.
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Dress up for a Mediterranean-themed tea time at the Estancia La Jolla, a laid-back yet refined afternoon planned for the resort’s monthly Tea in the Garden series.
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Nerd culture’s biggest gathering returns to the Convention Center. San Diego Comic-Con welcomes fans of everything from comic book cinema to ultra-rare collectibles for panels, exhibits, sneak peeks, and much more.
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
Omakase and fixed-price menus are one way hospitality businesses are addressing our collective food decision-making fatigue. But on the opposite end of the spectrum, some restaurateurs are offering a bonanza of totally unrelated options for people ordering on a whim. Why not pair a lobster grilled cheese sandwich, açaí bowl, and ridiculously loaded hot dog?
Starting June 27, diners can satisfy their spur-of-the-moment appetites at Global Fork in Little Italy, the latest food hall from Southern California-based Tiger Hospitality.
Six different food concepts will be featured in the 4,685-square-foot, indoor-outdoor space along the Piazza della Famiglia promenade. The space’s inaugural lineup includes a mix of Tiger Hospitality-owned concepts (Cosmos Burger, La Vida, Lobster Lab, and Prik Ki Nu Thai) and outside operators (Seattle-based Moto Pizza and Handel’s Homemade Ice Cream). The space next door, Good Enough Cocktail Club, is another Tiger-backed brand, operated by the team behind Same Same and Amor y Magia in Carlsbad.
Cosmos Burger serves smashburgers stacked with classic toppings, while Lobster Lab focuses on seafood favorites including lobster rolls, shrimp rolls, and lobster mac n’ cheese. Prik Ki Nu Thai adds Thai street food to the mix, with traditional noodle, rice, and stir-fry dishes. And for those looking for something on the lighter side, La Vida offers things like smoothies, salads, and wraps.
Courtesy of Global Fork Food Hall
Moto Pizza focuses on Detroit-style square pizza with Filipino influences and, despite the name, is not affiliated with Mr. Moto Pizza. Handel’s, which began in Ohio in 1945, will offer dozens of flavors ranging from staples like chocolate and vanilla to rotating specialties packed with candies, cookies, and other mix-ins. (Handel’s already has a number of locations across San Diego, with a La Mesa store coming later this year.)
Some of these vendors already operate at Miramar Food Hall, the other Tiger-owned food hall in San Clemente. And some of them will also appear in Station8, the next food hall slated to open in UC San Diego’s Theatre District Living and Learning Neighborhood later this fall. But if you ask me, reviving the space that housed the Little Italy Food Hall before its closure last February is a far better outcome than leaving empty suites smack in the middle of an area saturated with fantastic food options. Plus, where else can you order a slice of beef adobo pizza alongside squares of caviar toast and a banana split?
Global Fork opens June 27 at 550 W. Date Street, Suite B, in Little Italy. Initial operating hours are from 9 a.m. to 9 p.m., seven days a week, but vendor hours may differ.
Courtesy of Holland Partner Group
San Diego Restaurant News & Food Events
Beth’s Bites
La Jolla is reviving one of its own shuttered spaces this August with Tacos & Jarros, coming to the space on Wall Street that formerly housedComedor Nishi and Coffee Cup. The all-day Mexican restaurant is the latest project from the family behind Cazadores Mexican Grill in Santee and Cotija’s Taco Shop, and will offer wine, beer, tacos, traditional breakfast dishes, as well as lunch and dinner. Some concepts may have hit their ceiling (craft beer, anyone?), but thankfully, it seems that Mexican food still has a long way to go before that.
In the latest hilariously-named collaboration, on June 9, The Lion’s Share will host executive chef Tara Monsod from Animae for a one-night event called Animaeniacs. (Millennials who know, know.) The three-time James Beard Award Semifinalist Monsod will work with Lion’s Share executive chef and co-owner Dante Romero to create a multi-course, family-style dinner inspired by Romero’s Mexican background and Monsod’s Filipino heritage. Tickets get you a seat at the table, plus access to an afterparty in the Marina neighborhood hotspot’s loft, with seatings at 5 p.m. for the early birds and 8:30 p.m. for the night owls.
Thanks to my son’s lifelong obsession with boba, I’m always on the lookout for the latest bubble tea place to check out. Next on my list is Tera Tea House, a boba, matcha, and fruit tea joint coming this month (maybe?) to City Heights near the Copley-Price YMCA. Will I go because their logo is a cartoon dinosaur sipping on boba tea? No, but it sure doesn’t hurt.
After opening their latest outpost in North Park, Moniker Group announced plans to open their third Moniker General later this year inside West, a 37-story mixed use building coming to downtown at 1011 Union Street. The space will continue the group’s signature menu of coffee, cold brew, matcha, small bites, wine, and beer, and founder Ryan Sisson says they identified downtown for their next location due to the area’s “tremendous amount of momentum.” I’ve never lived in a building with a built-in coffee shop, but I’ve got to admit, it does sound like a pretty nice perk.
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.
SeaWorld dazzles with a drone show, big-name entertainers, new animal adventures and more
By Partner Content
Nights are heating up at SeaWorld San Diego. The quintessential summertime staple on Mission Bay is transforming into a destination for unforgettable day-to-night adventures, bringing back some of its most popular Summer Nights programming and introducing exciting new experiences sure to delight both kids and adults alike.
The 2026 Summer Day to Night at SeaWorld San Diego is the park’s most ambitious season yet. SeaWorld has planned a highly anticipated entertainment lineup that features nine weeks of throwback concerts featuring R&B and hip‑hop favorites from the ‘90s and early 2000s, including Jordin Sparks, Too $hort and Warren G, Ashanti, and an array of boy band heartthrobs performing together as part of the Pop 2000 Tour.
New this season is perhaps the park’s most visible update: a nightly drone show, Ocean of Dreams, which illuminates the sky with hundreds of synchronized sparklers. Drones form sea otters, sharks, dolphins, and a majestic orca that tell a breathtaking 12-minute story of marine life and underwater ecosystems. The show culminates with a spectacular electric neon finale celebrating hope, wonder, and ocean stewardship.
Nighttime visitors are also in store for animal adventures that fuse education with high-energy fun and the dreamy ambiance of nighttime. The park has launched two all-new animal presentations: Shamu’s Celebration:Light Up the Night and Dolphins: Touch the Sky. Shamu’s Celebration:Light Up the Night features vibrant lighting, music, and dynamic choreography that celebrates the power and beauty of killer whales. Dolphins: Touch the Sky showcases playful bottlenose dolphins and the special connection between humans and the natural world. And back by popular demand is fan-favorite Sea Lions Tonite. See the charming pinnipeds splash, play, and parody pop culture in this refreshed crowd-pleaser.
More must-sees: a newly reimagined Shark Encounter, one of the country’s more immersive exhibits highlighting 11 different species up close, SeaWorld’s beloved BMX Blast! stunt show, and high-seas escapade, Pirates Ahoy! The Battle for Mermaid Cove. And don’t miss the park’s all-new Deep Sea Disco, which encourages guests to dance the night away under the glow of the SkyTower, and vibrant closing time laser light display Laser Reef Summer Spectacular.
Amp up the nighttime vibe with local craft beers, curated cocktails, and nostalgic theme park treats with $1 beer all summer long. SeaWorld is the place for day to night summer fun. When the sun goes down, SeaWorld lights up, and inspires guests of all ages to embrace their inner whimsy and see why generations of San Diegans head to SeaWorld to make memories they’ll never forget.
