Drinks built Carlsbad, if water counts. In 1882, Captain John Frazier dug a well near the coast and found spring water so pure and restorative that he claimed it cured his tummy. Labs in Chicago and New York confirmed that his H20’s mineral count was nearly identical to the magic waters at the international wellness destination Karlsbad, Bohemia (now the Czech Republic)—thus the name. (They briefly changed the city’s moniker to Carl, which we can probably all agree is radder, with a cool stepdad vibe to it, so we’re using it for the remainder of this story.)
Carl became a train-stop bucket list for health-retreatists, including Hollywood (’50s actor Leo Carillo, star of hit TV show The Cisco Kid, was its most famous part-time resident—his naturalist estate is now a Carlsbad park). To balance the city’s food chi, chicken mania struck here next, when the iconic Victorian house owned by “Father of Carlsbad” Gerhard Schutte was transformed into Twin Inns, an all-you-can-eat clucker spot, in 1919. Early foodies traveled from far-flung places to heal themselves with Carl’s meaty arts.
Carl was in no rush to become a boom town; the 5 freeway wasn’t even built until 1953. The airport arrived six years later (mention it if you wanna agitate a local), bringing the private-jet set and a healthy snowbird connection, thanks to Taos and Mammoth direct flights during winter.
A few key things helped spur a more modern culinary scene: San Diego city became impacted, driving people north, south, and east (coasts get populated first); Legoland opened in 1999, bringing engineery tourists galore; Carl became the center of the golf universe (Callaway, Titleist, you name it, they’re all here); Viasat built a 1.1-million-square-foot campus with 1,700-ish employees; and a Consortium Holdings leader spun off to open Campfire, followed by the eventual Michelin-starred spot Jeune et Jolie.
A food scene, after all, depends on a constant flow of people and talent. The city that was once sleepy, fit, and idyllic is now energized, food-aware, and… still idyllic. Here are a handful of dishes you gotta try in Carl.
GONZO!
GONZO! Red
Gonzo! has been slinging Japanese comfort food and hosting concerts since 2020. The spicy miso broth of the red ramen boasts mouth-tingling Sichuan pepper and an optional hit of Carolina Reaper.
Pitfire Pizza
Honey Bear
San Diego is finally a legitimate pizza town, and, in 2023, Carl got some James Beard–nominated star power with Pitfire (the OG is in North Hollywood). The perfectly charred Honey Bear gets three cheeses (ricotta, moz, provolone), a drizzle of honey, hunks of sausage, Calabrian chile, and a sprinkle of bee pollen.
Stella Jean’s Ice Cream
Strawberry Oat Crumble
When we’re not seduced by the flavor of the month, this is the always-there flavor we can’t quit: a base of sweetened oat milk blended with strawberries and woven with crumbly oats. It’s creamy, dreamy summer year-round.
Rainbow Cauliflower Taco
Lola 55
Lola 55 is a San Diego taco success story (hi, James Beard Bib Gourmand) created by Tijuana native Frank Vizcarra, a real brain who helped McDonald’s expand globally before striking out on his own with an ode to his mom’s food. This vegetarian delight comes stuffed with charred rainbow cauliflower and eggplant, avocado mousse, shaved almonds, cilantro, salsa, and raisins. Oddly delicious.
Nick’s On State
Warm Butter Cake
Nick’s is a comfort-food chain stalwart that does classics well. The signature dessert is warm butter and sugar melted together beneath a scoop of vanilla ice cream and berries. Share elsewhere—this is a solo desire.
Campfire
Pork
At Jeune et Jolie’s sister restaurant Campfire, smoke isn’t an accent—it’s a core attribute. Get the slab of smoked pork dressed with beans, luscious plums, and large-grain mustard. Kids are welcome (the DIY s’mores are a mandate; plus, there’s a massive teepee out back).
Steady State Roasting
Rosemary Latte
Appreciate the occasional zhuzh’ed-coffee? Steady State’s rosemary latte is the call. It’s
not often you see a culinary-herb espresso. Rosemary is a brute, but the baristas here use an appropriately delicate hand.
Ember & Rye
Hanger Steak
After a long kitchen-fire closure, Park Hyatt Aviara’s signature restaurant is remodeled and back with a hell of a chef duo: James Beard–nominated Jon Bautista (formerly of Kingfisher and The Fishery) and Top Chef and Next Level Chef star Richard Blais. Any steak will do, but an eight-ounce slab of prime hanger from Brandt Beef is otherworldly (and only $44). Order the BBQ glazed carrots with nasturtium flower honey and smoked butter.
Himalayan Sherpa Cuisine
Lamb Tikka Masala
I’m no doctor, but I’m pretty sure a plate of this richly spiced, tender lamb tikka masala will cure whatever ails you. Call in enough naan to mop up every last bit… stat.
Shorehouse Kitchen
Mango Pancakes
The fluffy mango-guava-compote-smothered pancakes here are a plate of sunshine. Sit outside; breathe in the sea breeze. This place is like a tropical vacation in the heart of Carlsbad Village.
