It’s nearly Thanksgiving, and this year’s selection of prix-fixe, to-go, and specialty menus from restaurants in San Diego will satisfy any craving. Between mouthwatering turkey buffets, oven-ready prepared meals, and desserts you’ll be dreaming about for months, everyone can enjoy the only thing better than a home-cooked meal: One you don’t have to make yourself. Here are 30 San Diego restaurants—including some of the city’s best—that are serving Thanksgiving dinner this year.
Named after The Inn’s designer and architect, Lilian Rice, Lilian’s is serving a four-course dinner for $125 this Thanksgiving. The Rancho Santa Fe restaurant is offering options for each course, including perfectly fried and crispy squash blossoms, slow-roasted beets with creamy burrata, and a fall-off-the-bone 24-hour brandt beef short rib plate. Complement your meal with the restaurant’s iconic specialty drinks. Reservations are now available.
Time: 1:00 p.m. to 8:00 p.m.
Price: $125 per adult, $45 for children 12 and under
Address: 5951 Linea Del Cielo, Rancho Santa Fe
Cafe Champagne at Thornton Winery
Cafe Champagne at Thornton Winery in Temecula will host an all-day Thanksgiving affair, during which attendees should expect a memorable experience where they can indulge in a choose-your-own three-course meal alongside award-winning wines. Classic entrees will include butter truffle roasted turkey with mashed potatoes and cranberry sauce, or butternut squash ravioli and focaccia bread. The meal will run from 11:00 a.m. until 5:00 p.m., and reservations are required via Opentable.
Time: 11:00 a.m. until 5:00 p.m.
Price: $105 Adults; $94.50 Wine Club; $89.25 Reserve Club; $32.95 Children 5-10 and up; plus tax & gratuity
In Barrio Logan, the food-truck-turned-brick-and-mortar Lia’s Lumpia is renowned for its mouth-watering Filipino menu. Owner Spencer Hunter and his mother—the eponymous Lia—will be offering preorders for Thanksgiving Day to-go boxes until November 26. Will you get the pork belly deviled eggs or turkey holiday lumpia? The mango-glazed ham or cornish game hen adobo? Just make sure you save room for the pan de sal stuffing and persimmon green beans, maybe with a side of the toasted rice vanilla ice cream.
Time: Preorders available until November 26 for pickup on Thanksgiving Day between 11 a.m. to 4 p.m. Customers can make a reservation via text or email, and will receive a link to payment for pickup.
Price: $85 for two servings; $150 for four
Address: 2219 Logan Avenue, San Diego
Courtesy of Great Maple
Great Maple
Founded by award-winning restaurateur and San Diego native Johnny Rivera, this Hillcrest, Michelin-guide darling will be open for brunch from 8:00 a.m. until 1:30 p.m., serving a special of fried turkey, eggs, and pumpkin pecan caramel pancakes. Those who prefer a later Turkey day meal can join them for dinner starting at 11:30 a.m., or pick up one of Great Maple’s dinner boxes for two or four that includes a starter, salad, entree, and sweet from 3:30 p.m. until 5:00 p.m. the same day. This year, there will also be a special pie pickup—key lime or pumpkin with gingersnap crust—on both Wednesday, November 27, and Thursday, November 28. For reservations and pickup information, visit here.
Time: Dine-in from 8:00 a.m. until 1:30 p.m., pick-up from 3:30 p.m. until 5:00 p.m.; dine-in will be
Price: $160 for two; $295 for four
Address: 1451 Washington St, San Diego
Chefsgiving
On November 14, from 6:00 p.m. until 9:00 p.m., some of San Diego’s most decorated and respected chefs will join together to prepare a meal of their favorite Thanksgiving dishes, alongside carefully-selected wine pairings from The Prisoner Wine Company. Taste some of the city’s best of the best: duck carnitas from executive chef Roberto Alcocer of Valle Oceanside, dynamite lobster mac and cheese from executive chef Steven Ruiz at Lionfish, juicy turkey meatball with soy glaze from executive chef Brandon Sloan at Pendry San Diego, and pumpkin bars or a dark chocolate truffle torte for dessert. A portion of the proceeds will go to the San Diego Food Bank.
Time: 6:00 p.m. until 9:00 p.m.
Price: $150 per ticket
Address: Provisional Kitchen, 425 Fifth Ave, San Diego, CA 92101
Mister A’s
Celebrate Thanksgiving in style with a 12th floor view of the San Diego skyline from Mister A’s in Bankers Hill, where business casual attire is encouraged. Look out at the city while enjoying the roman artichoke appetizer or the black truffle cacio e pepe. Stay close to tradition with the restaurant’s roasted turkey, or stray a bit further afield and try the 14-ounce Wagyu ribeye with maître d’ butter, potato croustillant, and scallion cream. And what’s that? Ginger butterscotch chia pudding for dessert? Or a salted caramel ganache? This prix-fixe menu has it all.
Time: First seating is from noon until 3:00 p.m.; the second seating is from 4:30 p.m. until 7:45 p.m.
Price: $105 for adults; $45 for children 12 and under.
Address: 2550 Fifth Ave 12th floor, San Diego
Pacific Catch
This is a safe space to acknowledge Thanksgiving food isn’t for everybody, so if you’re looking for a warm and cozy meal that isn’t chock full of tryptophan, swing by Pacific Catch in La Jolla for their updated fall menu. Choose between the West Coast and East Coast-style lobster rolls (though if you order the West Coast style, I’m sorry, you’re wrong), their new spicy green curry bowl, or clam chowder with applewood bacon and crispy shallots. They’ve also added a new surf and turf to the menu with lobster tail and either salmon or skirt steak.
Time: 11:00 a.m. to 9:00 p.m. Sunday through Thursday; 11:00 p.m. until 10:00 p.m. Friday and Saturday
Price: Most entrees on the menu are $12.95 and up
Address: 575 La Jolla Village Dr Suite 1160, San Diego, CA 92122
Courtesy of George’s at the Cove
George’s at the Cove
Head to George’s at the Cove for a family style prix-fixe menu with a side of floor-to-ceiling views of the La Jolla coastline. Not only can customers expect a family-style selection with arugula salad, slow-roasted Diestel turkey breast, sausage stuffed leg roulade, smoked potato puree, and more. Pastry chef Anna Adams will be preparing three varieties of Thanksgiving pie for takeout: gingerbread pumpkin, Chai apple, and pecan caramel for $38 each. Preorders are required, and pickup will only be available after 12:00 p.m. on Wednesday, November 27. Reservations are available on Tock.
Time: 2:00 p.m. to 6:30 p.m.
Price: $90 for adults; $45 for children 12 and under
Address: 1250 Prospect Street, La Jolla
Nine-Ten
Nine-Ten executive chef Jason Knibb and pastry chef Jose Alonzo III are designing a three-course, prix-fixe menu that blends Thanksgiving holiday favorites with seasonal ingredients and specialty plates. The award-winning La Jolla destination won’t be releasing the full list of dishes until mid-November, but reservations are expected to fill up regardless (and we can at least confirm there will be a roasted honeynut squash dish with whipped ricotta and a honey-sherry gastrique). Prearrange your table by calling (858) 964-5400. A waiting list will be established when reservations are full.
Time: 2:00 p.m. until 7:00 p.m.
Price: $100 per adult; $25 turkey plate for children 12 and under
Address: 910 Prospect St, La Jolla, California 92037
Chez Loma
Head over to “The Crown City” for a thanksgiving feast at Chez Loma located within the historic Carez Hizar House built in 1889. This charming restaurant offers a festive venue where friends and family can gather to savor in French and Baja flavors. Alongside their full dinner menu, Chez Loma will be offering a three-course french menu including a pan roasted half duck.
Time: 1p.m. until 9 p.m.
Price: Dishes range from $18 to $60
Address: 1132 Loma Ave, Coronado
Bronze Bird
Celebrate Thanksgiving in the Gaslamp Quarter with a three-course prix fixe at Bronze Bird. This holiday menu features SoCal-inspired takes on traditional favorites, including roasted turkey with herbed stuffing, rosemary mashed potatoes, and dessert choices like pecan walnut tartlet or pumpkin cheesecake. Reservations are available on OpenTable.
This year’s Thanksgiving buffet at the Hotel Del will take place in the recently restored Crown Room and Coronet Rooms, with gleaming chandeliers and a newly discovered and preserved mural from the 1880s. The menu is extensive, with a fresh sushi and sashimi station of yellowtail, ahi tuna, and assorted rolls. Help yourself to soups, charcuterie, pastas, and paellas, but make sure to leave room: The most wide-ranging table is the desserts.
Time: 12:00 p.m. until 6:00 p.m.
Price: Adult (Hotel Guest): $199*; Adult (General): $205* (On Nov 15, price increases to $225); Child (Ages 5-12): $100*; Young Child (Ages 0-4): Complimentary with paying adult. Members receive a member discount.
Address: 1500 Orange Ave, Coronado
Rancho Valencia
Go all-out at Rancho Valencia with a family-friendly celebration featuring a bounce house, carriage rides, face-painting, and even a petting zoo. Adults can make the most of the restaurant and spa’s raw bar and carving station, then head over to the dessert buffet. Not looking to hang around? Rancho Valencia will also be offering to-go boxes this year, which serve a minimum of four people and start at $350. Those orders must be placed by midnight on Sunday, November 24.
Time: To-go pickup will be on Wednesday, November 27. Dine-in will be from 10:00 a.m. to 4:00 p.m. on Thursday, November 28
Price: $235 per adult; $95 for children 11 and under. Kids under 3 eat free.
Address: 5921 Valencia Circle, Rancho Santa Fe
Courtesy of Bahia Resort Hotel
Dockside 1953 at The Bahia Resort Hotel
You could spend all day at The Bahia Resort Hotel’s restaurant, Dockside 1953, which will be open for both its standard a la carte brunch and a Thanksgiving buffet. Expect seven stations and a whole lot to choose from such as oysters on the half shell, creamy soups and grain salads, and an indulgent smoked gouda and aged cheddar mac and cheese dish to satisfy even the strongest appetite. Don’t miss out on the made-to-order, sweet stuffed crepes, with everything from smooth, nutty nutella and bananas to apple compote.
Time: Brunch is from 7:00 a.m. until 2:00 p.m.; Dinner is from 2:00 p.m. until 8:00 p.m.
Price: $150 for adults; $68 for children 5-12; children 4 and under are free
Address: 998 W Mission Bay Dr, San Diego, CA 92109
Ember & Rye
There’s something for everyone at Ember & Rye this year, which has planned a truly expansive Thanksgiving brunchanddinner menu. Start your day at the buffet and choose from a smorgasbord of seafood like smoked salmon and trout, or maybe embrace full breakfast mode and order the lobster roll benedict or custom omelet. If you’re not really a breakfast person, swing back around in the evening for either smoked turkey or a Colorado rack of lamb. Top it all off with some praline pumpkin pie.
Time: Brunch is from 10:30 a.m. to 2:30 p.m.; Dinner is from 5:30 p.m. to 9:00 p.m.
Price: Brunch is $155 for adults and $60 for kids ages two to 12. Dinner is a la carte.
Address: 7447 Batiquitos Dr, Carlsbad
Courtesy of Catamaran Resort
Oceana at Catamaran Resort
Savor a sumptuous holiday dinner that starts with bottomless plates of sushi and ends with an entire table spread of tarts and turnovers, but be sure to plan for the apple-cider-and-citrus-brined turkey course. Peer out at the view across Mission Bay from the resort’s ballroom while sipping on an Oceana espresso martini or zero-proof passionfruit-orange-guava juice with honey.
Time: 2:00 p.m. until 8:00 p.m.
Price: $150 for adults; $68 for children between 5 and 12; free for children under 4
Address: 3999 Mission Blvd, San Diego, CA 92109
ARLO
The 2024 Reader’s Choice winner for Best Hotel Restaurant and Critic’s Choice winner for Best Restaurant For Big Groups is Arlo. And this year they’re hosting a buffet with festive favorites for the whole family. Start with a persimmon and arugula salad with smoked goat cheese crumbles before forking over butter-poached turkey thighs and a side of roasted sweet potato with maple streusel. There will be a butternut squash ravioli option for the pasta-lovers in the house (including a choice of sauce and toppings), and no one can say no to the flourless chocolate cake as one of several dessert options.
Time: 1:00 p.m. to 8:00 p.m.
Price: $90 per person, $38 for children 12 and under
Address: 500 Hotel Circle N, San Diego
Rumorosa
Head over to the recently-opened Rumorosa on Harbor Island for their Thanksgiving buffet — and waterfront views from the Sheraton. Enjoy a “Cali-Baja dining experience” with curated starters like charcuterie plates with cheeses from both Mexico and California, followed by your pick of adobo-roasted turkey breast, black garlic-marinated NY strip, or something else entirely. Let loose with an eggnog rompope and tres leches cake, or cream cheese flan. For reservations, visit OpenTable.
Time: 1:00 p.m. to 4:00 p.m.
Price: $49 adults and $25 kids 5 to 12; Kids under 5 eat free
Address: 1380 Harbor Island Drive, San Diego
Courtesy of Juniper & Ivy
Thanksgiving Take-Home Meals in San Diego
Juniper & Ivy
Feed parties of four to six guests with Juniper and Ivy’s thoughtfully-crafted holiday feast. Hassle-free yet elevated, Juniper and Ivy’s menu will allow you to host the perfect meal at home without the fuss involved in extensive preparation. Serve your family and friends the classics: herb-roasted turkey, Yukon gold potatoes, cider gravy, miso-maple candied yams, and parker house rolls. There are only a limited number of meals available, and pre-orders are now open.
Time: Wednesday, November 27, from 12:00 p.m. until 5:00 p.m.
Price: $395
Address: 2228 Kettner Blvd, San Diego
Terra
In addition to their a la carte menu, takeout-only Terra is serving an “everything but the bird” feast for four with a fall salad, roasted butternut squash soup, apple-pecan cornbread stuffing, and garlic-herb roasted cauliflower and broccoli. There’s even a scaled-down version as a fully prepared “kids menu” for the little ones in your life.
Time: Orders must be placed by 12 p.m. on Saturday November 23 to be picked up between 1:00 p.m. and 4:00 p.m. on Wednesday, November 27.
Price: A la carte items are available, and packages for four or more people start at $169.99
Address: 7091 El Cajon Blvd, San Diego
The Plot
Vegetarians, rejoice: The Plot has you covered with a satisfying, sustainable, three-course dinner of an autumn quinoa salad drizzled with maple olive oil dressing, your choice of entree—though who is really going to be able to choose between lentil and wild-rice based apple sage sausage or chorizo-stuffed squash (also faux meat, in case you were wondering) —and a creamy pumpkin cheesecake with pepita creme and chocolate crumble. Carnivores shouldn’t get to have all the fun.
Time: Pick-up Wednesday, November 27, between noon and 9:00 p.m.
Price: $35 per person for individual meals
Address: 1733 S Coast Hwy, Oceanside
Courtesy of Pop-Pie Co.
Pop-Pie Co.
For the month of November, Pop-Pie Co will be running a limited-time special of their turkey-pot pie in a buttery crust, filled with an herb cream sauce and stuffed full of shredded meat, peas, carrots, and pearl onions. Enjoy them hot-and-ready, or frozen to prepare at home. Pop-Pie will also have pre-orders open for their nine-inch Thanksgiving specialty pies: pumpkin cream cheese with a soft custard, vegan apple cranberry ginger crumble, sweet and salty caramel apple crumble, or nutty and zesty bourbon pecan.
Time: Turkey pot pies will be available during business hours at least through Thanksgiving day. Thanksgiving pie specialties will be available Wednesday, November 27, from 11 a.m. until 4:00 p.m. and Thursday, November 28 from 9:00 a.m. until 1:00 p.m.
Price: Turkey pot pie is $12.50 plus tax, all other specialty pies are $37 plus tax
Address: 4404 Park Blvd suite a, San Diego
Beach Break Market
Don’t lift a finger and feel good about it with holiday catering from organic grab-and-go market Beach Break Market in La Jolla. Choose from appetizer platters of sweet potato bites, crudites, fresh fruit, and more. Get a beet and lemon salad with maple-balsamic vinaigrette and ricotta. Impress your guests by serving rosemary mustard lamb rack, stuffed acorn squash, and a side of the rosemary roasted rainbow carrots, or show up to someone else’s party with wild rice pilaf and winter mushrooms. If anyone asks, you definitely made it yourself. And your secret is safe with us.
Time: Pickup is anytime during regular business hours (10:00 a.m. to 5:00 p.m.) between November 1 to January 1.
Price: Roughly $40 – $90 per person, depending on order
Address: 5646 La Jolla Blvd, La Jolla
Tribute Pizza
Pizza? For Thanksgiving? Not quite, but certainly just as good. Tribute Pizza owner Matthew Lyons will be serving two versions of Thanksgiving dinner this year: A nourishing vegetarian option with a decades-old family recipe for a savory cheese and nut loaf, or all-natural turkey breast lightly smoked and roasted in the wood oven. Both will be accompanied by porcini mushroom gravy, Aunt Lynette’s Southwest stuffing, wood-fired focaccia with butter, and an organic greens and walnut salad. Pre-orders are officially open for pickup between 3:00 p.m. and 5:00 p.m. Wednesday, November 27.
Price: $319 for the vegetarian package; $359 for the turkey package
Time: 3:00 p.m. to 5:00 p.m. on Wednesday, November 27
Address: 3077 N Park Way, San Diego
Courtesy of Little Frenchie
Little Frenchie
Pre-orders are now live for Little Frenchie’s party trays and pies. Feed between four and six people with the Les Amis platter of domestic and imported cheeses, meats, house jam, spreads, breads, and dried fruit. There’s a larger size, the La Famille, that serves between eight and 12, and don’t forget to pick up a truly stunning dessert in the form of the restaurant’s holiday treats: an apple crumble pie with Biscoff cookie crust, cream cheese chantilly rosettes, filled with rich and delicious cheesecake; a pumpkin cinnamon roll cake with spiced pumpkin jam filling and a cream cheese glaze; or a barrel-aged bourbon pecan pie with a chocolate crust and satiny Valrhona chocolate mousse.
Time: 11:00 a.m. until 1:00 p.m. and 2:00 p.m. until 4:00 p.m. on Wednesday, November 27
Price: Pies start at $45, platters start at $85
Address: 1166 Orange Ave, Coronado
Jensen’s Point Loma
Family-owned and operated since 1940, Jensen’s grocery store is selling Diestel turkeys ranging from 12 to 30+ pounds in size. Choose from fresh, fully cooked, or the whole bird as part of a holiday feast, including cranberry sauce, stuffing, King’s hawaiian rolls, pumpkin pie, and more. Fresh turkeys start at $4.59/lb, while the whole shebang goes for $259 to feed a dozen people. There’s also an organic, oven-ready option, and pre-orders are already available for your convenience.
Time: Monday – Saturday, 7:00 a.m. to 9:00 p.m., Sunday 7:00 a.m. to 8:00 p.m.
Price: Fresh: $4.49/lb; oven-ready $5.59/lb; fresh organic: $5.99/lb, organic oven-ready: $6.99/lb; fully-cooked whole: $119.99/lb; complete feast $259.99 not including tax.
Address: 955 Catalina Blvd #101, San Diego
Siesel’s Meats / Iowa Meat Farms
If you’ve never had a turducken, make 2024 your year with a fully-prepped, ready-for-baking turducken from one of our best butcher shops in San Diego: Siesel’s Meats in Bay Park and Iowa Meat Farms in Mission Gorge. Both locations will be selling at the same prices as 2023, and are eager to continue the two-plus decade tradition with meals of three different sizes that can feed between 10 and 30 people. Comprehensive instructions are available for the home chef. Orders must be placed by Thursday, November 21.
Time: Orders must be placed by Thursday, November 21 via phone at 619-275-1234 (Siesel’s) or 619-281-5766 (Iowa Meat Farms), or in person at either store. Pickup will run during normal business hours from Friday, November 22, through Wednesday, November 27.
Price: Purchases begin at $125 and go up to $195.
Address: Siesel’s Meats: 4131 Ashton St, San Diego | Iowa Meat Farms: 6041 Mission Gorge Rd, San Diego
Courtesy of The Wise Ox
The Wise Ox
Pre-order a pasture-raised, naturally-fed whole turkey from Diestel Farms at either the North Park or La Costa Wise Ox location this Thanksgiving day. (Pro tip: They do sell out, so get your $50 deposit in quick). Birds will be roughly 16 to 18 pounds, and both outposts will also have homemade gravy, meat butters, Italian sausage and more for sale. Top it all off with a pumpkin or apple crumble pie prepared by executive pastry chef Jeremy Harville—the latter option of which is made from his grandma’s own special recipe.
Time: Pick up between November 25 and November 27
Price: Turkeys are $8.99 / lb, and crumble or pie is $35 each
Addresses: North Park: 2855 El Cajon Blvd, San Diego | La Costa: 7755 El Camino Real, San Diego
Frost Me Cafe + Bakery
Pick up a scrumptious seasonal quiche for brunch from woman-owned Frost Me Cafe and Bakery. Current flavors include bacon, feta, and spinach; veggie and goat cheese; and ham cheddar and chive. Or, swing by the morning of Thanksgiving for their usual breakfast to keep your own kitchen clean. Owner Audrey Hermes will be preparing seven different specialty pies, including a gluten-free option (pumpkin coconut pecan) and a lemon blueberry tart that’s both gluten-free and vegan. Pies are $35 each and order close on Monday, November 25.
Time: Open every day from 7:00 a.m. until 3:00 p.m.
Price: Pies are $35 each
Address: 555 W Date St, San Diego, CA 92101
Courtesy of Del’s Hideout
Del’s Hideout
Feed your whole family—or any group of six to eight people, really—with a turkey-day spread from barbecue favorite Del’s Hideout. Their pre-arranged package includes a choice of chef’s carving (a whole smoked turkey, beef brisket, or turkey breast), with three sides like killer beans and gluten-free bacon potato salad, and dinner rolls or cornbread. Not looking for a banquet? Keep it small and order a la carte, instead, and add a dessert of decadent banana pudding or sweet and crumbly peach cobbler. All orders must be placed by Monday, November 25, by 3:00 p.m. local time.
Time: November 28, 2024, between 10 a.m. and 4:00 p.m.
Price: Feast is $214.95; sides and desserts are $29.95 a la carte. A la carte chef’s carvings are a whole smoked turkey for $129.95 (feeds 8-10), prime beef brisket for $31.95, or turkey breast for $29.95
Address: 5351 Adobe Falls Rd, San Diego, CA 92120
Morena Provisions
Skip the hours of cooking this Thanksgiving and treat yourself to one of Morena Provisions’ takeout specials for up to 10 guests. This year’s menu features a savory turkey breast roulade, maple-roasted carrot salad, red wine-braised short ribs, and your choice of dark chocolate ganache or pecan pie for dessert. Place your order by Friday, November 22, for stress-free pickup or delivery.
Time: Pickup available on Wednesday, 1 p.m. – 4 p.m.; delivery available Wednesday from 12 p.m. – 5 p.m.
Pricing: A la carte options, with group packages starting at $19
Location: 1122 Morena Blvd., Bay Park
Solare
Supplement your tablescape with takeout from the one and only Solare in Liberty Station. Voted a top five readers pick of the best restaurants in San Diego, this Michelin-guide spot has opened pre-orders for three iconic Italian dishes that blend comfort and taste. Purchase the Tuscan-style butternut squash soup—the secret ingredient for which is a little bit of white chocolate blended with the organic squash—by the quart. Or, opt for quarter- or full-sheets of thinly-sliced eggplant parmigiana or bechamel and bolognese lasagna made by chef Maria from Sicily. Email orders to [email protected] or call 619-270-9670.
Time: Pickup will be from 12 p.m. until 9:00 p.m. daily from Saturday, November 23 until Wednesday, November 27
Price: Orders start at $17 per portion and go up to $26 per portion
Julie Bogen is an experienced writer and digital strategist whose work has been featured in The Atlantic, The 19th News, Cosmopolitan Magazine, and more. She is passionate about storytelling that centers women and marginalized communities, and when not working she's either with her family or in a barre studio.
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 Wednesday, 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.)
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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.
Snacks are the best vacation souvenirs. You get all the novelty of having something to unwrap without any of the burden of keeping random crap around. I’m always game to try some chips from a place I can’t find on a map with ingredients I can’t identify by taste. Gimme that spice mix from that Southern barbecue pit whose wine list consists of light beers from lesser-known appellations. Don’t think I won’t lick the inside wrapper of some chocolate bar homemade by a grandma at a farmers market you stumbled upon in a small Midwestern town best known for giant yarn balls.
Even though San Diego is best known for our thigh-sized burritos, fish tacos, and craft beers, those travel about as well as room-temp mayo. So we gathered some of the city’s best food souvenirs: snacks, spices, and sauces worth sliding into your carry-on or gifting to a lucky out-of-towner.
Inside Bread & Salt—Barrio Logan’s old Weber Bread Factory turned into one of the city’s most vibrant art, culture, and community spaces—there’s a cafe in front of a giant, now-defunct bread mixer. Mexican-owned specialty brew shop and roastery Provecho! Coffee started as a pop-up in 2020, but its success quickly bricked-and-mortared. Although Provecho! specializes in sourcing and roasting Mexican coffees, its consistency is variety: The lineup changes regularly as Provecho! finds new sources around the world. Get a to-go taste via the coffee bags that range between 250 g and 2 kg.
Courtesy of Superlova!
Sesame Sauce
Superlova!
Superlova!’s Chinese-inspired, seed oil–free sauces are grocery list mainstays for San Diegans. The sesame sauces (Dan Dan is spicy, May May is tame) pair with noodles, dumplings, or any meal that could use a little more oomph. They don’t have tahini, which is de-hulled; they have Chinese sesame paste, which is dark-roasted for a nuttier flavor and packed with fiber and calcium.
Courtesy of JuneShine
Hard Kombucha
JuneShine
San Diego is known for beer, sure. But real locals pour from a different tap. JuneShine’s low-sugar, yet still refreshingly sweet, hard kombucha is an SD favorite. The brand has joined the canned cocktail tidal wave and now sells vodka mules, tequila palomas, and vodka sodas—all with about two shots per can, real juice, and sparkling water. But for a classic food gift, get a variety pack of the booch. Fit it into your checked bag. It’s worth it.
Double entendre is key to hot sauce brand Down To Ferment, aka DTF. (Popular sauces have flavor names like CornHub, Smokin’ Hot Date, and Ghosted.) But it’s no gimmick. The homemade, kombucha-based sauce is seriously good: DTF’s That’s What Shishito Said made it onto Season 30’s lineup on Internet-famous interview show Hot Ones.
Courtesy of Tortilleria Los Reyes
Fresh Tortillas
As discussed, carne asada burritos travel about as well as a toddler with emotional-regulation issues. But the soul of a truly great, San Diego burrito? It’s not the fillings. It’s the tortilla. You can’t go wrong from any locally owned spots, but our favorites are Tortilleria Los Reyes in Vista, Windmill Farms Market in Del Cerro (which uses Pancho Villa’s old tortilla press), Esperanza’s Tortilleria in Escondido, and Tortilleria Lily in City Heights.
Courtesy of Karanchi
Chili Crisp
Karanchi
Handcrafted in small batches, Karanchi’s Sichuan peppercorn–packed chili oil comes in two varieties: original and spicy. The original warms your palate and adds depth to your meal, and the spicy is a form of mealtime masochism. Founder Nguyen Le’s favorite way to eat his garlic-studded chili crisp is on avocado toast—which makes an already San Diego meal even more San Diegan—but it’d make old shoes taste pretty good.
Fresh fish ranks low on society’s acceptable realms of carry-on items. But canned fresh fish straight from local fishermen? You’re the best part of a bruschetta. Every Saturday at the docks behind Seaport Village, fishermen step off their boats and sell what they caught as recently as that morning. While getting yourself some fresh sea urchin and squid, grab a couple cans of locally caught albacore tuna for the tinned-fish lover in your life.
Photo Credit: Salsa Digital Agency
Conchas
Tus Chefs Favoritas
Started as a pandemic baking hobby for BFFs Natalie Rodriguez and Lesly Mendoza, Tus Chefs is now a South County favorite spot for conchas with a twist. The menu is expansive enough to get over a baker’s dozen without any repeats—why not get one of each, anyway?—but if you only have enough space in your carry-on for a few, start with popular “chocolate abuelita,” churro, mazapan, horchata, and brownie conchas.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
It’s August. Corn season—that hallowed dental flossian time—is upon us. Peak summer means the fruits from local farms are downright NC-17. It’s also hot-adjacent, so we search out top-notch sashimi and interesting fruit punches. And because we’re contrarians, we also find ourselves tucking into a warm lobster roll in North Park, vying for a father’s love. Anyway, these are the stories behind the best things we found this month—things we’d recommend to friends who didn’t owe us money. Salamat.
Chef Ethan Yang grew up folding dumplings in his dad’s San Diego restaurants—such as the former Fortune Cookie in Rancho Bernardo, which drew on the family’s Taiwanese and Chinese roots. So the Taiwanese beef noodle soup on the menu at Glass Box (a lovely glass-enclosed sushi and pan-Asian spot at Sky Deck in Del Mar) is a family pride—the result of Ethan, dad, and his brother tinkering endlessly with various bones (they finally found the perfect bone, only sold by one butcher in LA).
But the dish that shows off his raw fish skills is the albacore—lightly cured in soy, mirin, and toasted sesame oil, flame-torched to caramelize, and finished with smoked shoyu, chive oil, shiso oil, house-pickled sweet peppers, and crispy rice pearls. —Troy Johnson
Luce Bar & Kitchen
Double-Cut Duroc Pork Chop
“Wait, where is it?” I hear this a lot when suggesting Luce for drinks or a bite. The Bay Park restaurant is smack dab in a part of the city that isn’t conventionally attractive: on the side of the 5 freeway, next to a bevy of service-looking storefronts. To be in this area, you either live here (homes here are fairly excellent with that bay view) or are getting a muffler fixed. A better reason to be in Bay Park: An evening at Luce, a locals’ haunt. Get the Duroc pork chop (the chefs’ chop, with darker meat, higher fat content, better marbling) with collard greens, toasted grits (toasting anything results in a better version of that anything), and a mustard glaze that makes you feel like you’re in the South enjoying sweet tea with friends. —Nicolle Monico
Courtesy of Sipwell Wine Co.
Sipwell Wine Co.
Tiny Victories
Ever walk into your kitchen during the afternoon feeling recklessly free and decide the time is exactly right for a glass of Champagne? Maybe you crushed a work project or navigated a 4-year-old’s meltdown with the elegance of a global diplomat. You ever then pour that glass and are immediately pulled away by other demanding life errata—and by the time you eventually return to celebrating being alive, you find the remaining victory-juice sits in the popped bottle, losing its steam, and serving you a metaphor for your day?
Hilary Cocalis solved this for me with Carlsbad-based Sipwell. Tiny Victories is a Champagne-style sparkling white in a 250ml can (a glass and a half—the correct amount), the first can-conditioned sparkling wine on the market, fermented with true Champagne yeast. Crisp apple, a little citrus, that biscuity thing good bubbles do, zero sugar. It’s also the first canned wine to crack Wine Enthusiast’s Top 100, so now there’s no excuse not to celebrate all of life’s tiny victories. —Claire Johnson
Courtesy of Pete’s Seafood and Sandwich
Pete’s Seafood and Sandwich
Warmed Lobster Roll
If my dad were to rank his favorite things, I think I’d make the podium, but there’s no way I’m outperforming this lobster roll. And why would I? We went to Pete’s on Father’s Day, and Peter DeCoste brought out 5 ounces of Maine lobster smothered in warm butter, tucked haphazardly into a grilled New England–style roll, served with a simple coleslaw and basic fries (no need to overshadow the star). Pete’s has a cold version with mayo, too, but there’s something about warm lobster that really wins over dads and their lobster-jealous daughters. –Lili Kim
Valerio’s 1979
Turon
Valerio’s 1979 is a quintessential San Diego family story. In the 1950s, the grandparents opened their first bakery in the historic Philippines city, Cavite. Their son, Jimmy, would bake and sell bread before school. After enlisting in the Navy and being stationed in San Diego, Jimmy and his wife, Gloria, opened his own version of the family bakery in National City in 1979—a huge hit and home-away-from-home spot for the city’s massive Filipino community.
Four-plus decades later, with four locations across SoCal, it’s on the third-gen of Valerios. The new blood is reviving the name and place with all kinds of Filipino comfort food, and the turon is a star. The classic Filipino treat is a ripe, sweet saba banana and jackfruit, rolled in lumpia wrapper, deep-fried, and covered in sticky, caramelized brown sugar. “Dessert lumpia” is a phrase to live a life by. —Troy Johnson
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.
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.
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.
Nearly everyone experiences a sleepless night once in a while. But for those with a circadian sleep disorder, being well-rested can feel out of reach. A circadian sleep disorder occurs when a person’s internal clock doesn’t align with their desired or socially required sleep schedule. This can significantly impact quality of life, mental health and physical well-being. Scripps Circadian Sleep Disorders Clinic, launched in 2019, was the first of its kind in the state. Its specialists diagnose and treat conditions like delayed sleep phase disorder, shift work sleep disorder and non-24-hour sleep-wake disorder. Many patients have spent years—or even decade —thinking there was no hope for their sleep behavior. A solution can be life-changing. Read more about the Scripps Circadian Sleep Disorders Clinic here.
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