Del Mar Wine + Food Festival 2023: Everything You Need to Know

August is San Diego at full volume. Summer crowds are still chasing sunshine, but the calendar belongs to locals who know this is when the city really shows off. One night you’re dancing under the stars, the next you’re watching thoroughbreds with a plate of oysters in hand, catching Broadway hits, wandering gallery exhibitions, or rallying on a downtown pickleball court. Whether you’re looking for live music, festivals, theater, food, or an excuse to spend as little time indoors as possible, these are the August events worth putting on your calendar.

JUMP TO: Concerts & Festivals | Theater & Art Exhibits | More Fun Things to Do

Concerts & Festivals in San Diego This Month

August 9

On the heels of Cross Pollination II’s release, house musician Lane 8 will co-headline FNGRS CRSSD x Cross Pollination, a day of back-to-back grooves at Waterfront Park.

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August 11–16

Cross coasts at the Civic Theatre for a jukebox musical rooted in family, coming of age, and blossoming talent in Alicia Keys’ Hell’s Kitchen, inspired by the 16-Grammy Award-winning singer’s NYC upbringing.

August 23

Jeff Goldblum is a classic man. In his show at The Rady Shell, Goldblum will accentuate his old-school charm with his Mildred Snitzer Orchestra and the San Diego Symphony Orchestra.

Theater & Art Exhibits in San Diego This Month

August 1–October 10

Explore gallery walls lined with artwork juried by acclaimed artist Paul Mpagi Sepuya and chosen by the Athenaeum Music & Arts Library for its esteemed 34th Annual Juried Exhibition.

August 7

As you already know, we adore San Diego. That’s why we’re assembling the city’s crème de la crème—including over 90 curated vendors—in Liberty Station for our annual Best of San Diego Party, presented by Pechanga Resort & Casino.

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August 12

Helado Negro and Reyna Tropical each specialize in bilingual music, songs overflowing with proud markers of Latinx identity. Hear the ear-tingling transmissions from their collaborative LP at Epstein Family Amphitheater.

August 16

Country music superstars, proud Georgians, and close pals Jason Aldean and Luke Bryan are doubling down on their summertime stadium tour with a boot-stomping concert at Petco Park.

August 27–September 6

The one-woman play Eleanor—told via the eloquent perspective of Eleanor Roosevelt—will make a limited return to the North Coast Repertory Theatre.

More Fun Things to Do in San Diego This Month

Now Through September 3

For six straight Thursdays, downtown’s Fifth Avenue will shut down and become the city’s first-ever street-style pickleball event. Bring a paddle and enjoy DJs, a wellness market, and zero-proof drinks at Gaslamp Urban Pickleball.

August 8

Del Mar Thoroughbred Club’s newest foodie event, the buttery Turf & Surf Festival, offers a luxurious combo of land and sea, built for watching trackside with a loaded plate in hand.

August 22

For the first time since 2019, the free Chula Vista HarborFest will hit the shores of Bayside Park with a classic car expo, lucha libre showdowns, and the chance to meet a mermaid.

August 29

Celebrate the seven decades (and counting) spent upholding Point Loma’s coastal landmark during Cabrillo Under the Stars, a 21-plus fundraiser with bites, Beatles covers, and, best of all, twinkling lights.

If I have to choose between letting a trusted friend pick a bottle of wine or some random algorithm boosted by a faceless entity, I’m gonna go with the human 10 out of 10 times. And when you have friends like Amanda Sarich and Robert Blair, it’s pretty easy to trust their picks are going to be unique, tasty, and probably something I haven’t seen before.

Between the two of them, they have over three decades of experience working in wine. From buying to operations to building wine lists, they’ve worked together, wined together, and now, are going into business together with the Word of Mouth Wine Club.

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Word of Mouth is a members-only monthly subscription that sends you two handpicked bottles each month, chosen entirely by the duo’s palates. It’s less “build your own box” and more “enjoy the surprise.” “The goal with the wine club was basically to get members that want to turn over their faith in our collections,” Sarich says. “Trust us—we’ll send you the cool stuff.”

The two first met while working at We Olive wine bar and shop in La Jolla, where Sarich joined the opening team in 2011 before eventually becoming a corporate wine director overseeing stores and franchises throughout California. Blair arrived the following year, after stints at Holiday Wine Cellar in Escondido and Alternative Wines in Carmel Valley, later spending nearly a decade helping build Village Vino in Kensington. 

When Village Vino closed last November, Sarich had recently returned home to San Diego after years in the Bay Area and brought Blair on board for a project she’s working on—Serafino, a cafe and wine bar slated to open in Mission Hills next fall. But to bridge the gap between Village Vino closing and Serafino opening, the two partners kept the momentum going by launching Word of Mouth. 

Blair says once Serafino opens, the team will launch a wine club for that business that will focus on everyday drinking wines from anywhere. Word of Mouth is for us “to geek out a little bit,” he says, with more adventurous or hard-to-find options from small production family farmers. (But as a bonus, Word of Mouth subscribers will become Seraphino’s founding members, receiving exclusive benefits for supporting the project from day one.)

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Current memberships include two bottles delivered monthly—usually a red and a white, though sparkling, rosé, orange, or skin-contact wines are always fair game. Members can choose three-month, six-month, or annual subscriptions, and every shipment includes detailed tasting notes, producer stories, pairing suggestions, and fun extras like playlists, puzzles, and the occasional surprise.

The selections often revolve around loose themes. For instance, they used the idea of what wines they’d drink at a summer barbecue to select the two bottles in the July box—which happened to be a pale French rosé and Mourvèdre from the Languedoc-Roussillon region of southern France. 

Over the last decade, places like Rumi, Clos, and Vino Carta have helped transform the San Diego wine scene from mainstream labels and a stodgy vibe to eclectic discoveries that break a lot of the former rules. Word of Mouth hopes to continue that evolution. 

“I think it’s fostered a more adventurous sense of exploration,” Blair says. “There’s room in San Diego to keep expanding people’s palates.” Sarich agrees. “We’re trying to bring our fun wine palate to the world.” Bottoms up.

San Diego Restaurant News & Food Events

Beth’s Bites

• An’s Gelato continues its march towards worldwide domination this weekend when it opens its fifth storefront at the Top Gun House at Mission Pacific in Oceanside. An’s Gate D5 opens on Saturday, July 25 with an airport-inspired theme that follows in the footsteps of its previous stores (An’s Dry Cleaning in North Park, An’s Hatmakers in Del Mar, etc.) and will offer rotating flavors like “Checked Bag,” “Carry On,” and global flavors like “Ho Chi Minh” with banana and Saigon coffee, or “McAllen” with strawberry and grapefruit. 
• Tony Gwynn Day returns to AleSmith Brewing Company on August 15 in celebration of Mr. Padres’ 2,000th and 3,000th hit anniversary. Grab one of the special beer releases and a bite from one of the onsite food trucks and watch the Padres take on the Guardians at 4 p.m. Go Dads!
• Celebrate 10 years of the San Diego Sake Festival on September 27 at the Julep Venue, where guests can dive into over 100 premium sakes from 50 booths, plus food pairings, workshops, and kagami-biraki (the ceremonial opening of a sake barrel). VIP tickets get you in an hour earlier, plus a $10 food voucher, and that’s not even mentioning getting first taste of some of the rarest and most limited sakes at the festival. This is the real deal, so get your kanpai on and toast a decade of deliciousness.

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].

Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid. 

What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago. 

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Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures. 

When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.

Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea. 

Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there are calendars of seasonal availability in the area.)

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The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).

“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises. 

Dockside Night Market takes places on Thursday, August 6, from 6 p.m. to 10 p.m. at Tuna Harbor Dockside Market.

San Diego Restaurant News & Food Events

Beth’s Bites

• The future of one of San Diego’s quintessential restaurants is up in the air. For 50 years, Kearny Mesa’s 94th Aero Squadron has slung its signature champagne brunch buffet, lunch, and dinner from a WWI-inspired restaurant and events space that looks like it was dropped straight from the French countryside. Recently and without fanfare, the restaurant added a message to its website that reads “Our restaurant is closed until further notice. We apologize for the inconvenience.” Mysterious, alarming, and vague—one can only hope it takes flight once more. 
• Apparently July is “National Pickle Month,” and if I’d known sooner, I would have celebrated accordingly (by stealing all the leftover pickles from people’s plates at lunch). I’m already deeply devoted to TNT’s pickle pizza any month of the year, but Town and Country Resort in Mission Valley is joining the briny fun with two specials at the lobby bar Monkeybar through the end of June—the Monkeybar Spicy Pickletini (vodka, spicy pickle juice, dry vermouth, the the resort’s housemade Riki Tiki hot sauce) and the “What’s the Big Dill” pizza, a not-terribly-creatively-named pie with mozzarella, red sauce, dill pickles, bacon bites, and a dill garnish. I’ll admit I haven’t had a pickle pie with red sauce before, so I’m interested in checking it out for that novelty alone. (Have you tried either? I’m genuinely curious how they are, so drop me a line at [email protected] to let us know!)
• Since 2009, restaurateur Tracy Borkum’s Urban Kitchen Group restaurant collective has operated places like Cucina Urbana, The Kitchen at MCASD, and more, racking up local likes and an IYKYK reputation for solid food at decent prices. Now, all three of her Cucina locations (San Diego, Newport Beach, and Irvine) are offering new price-conscious specials that help ease the financial stress for people who just want to eat some damn good food without going broke. One example: for $145, their Sunday Supper special feeds four people with a family-style Italian feast of focaccia, salad, a whole spatchcock chicken, veggies, polenta, a choice of Rigatoni Bolognese or Bucatini Amatriciana, and tiramisu to finish things up. For a casual pizza and wine night, their happy hour bar special from 2 p.m. to 4 p.m. gets you a margherita or pepperoni pizza, plus a bottle of red or white wine for $45. Simple? Yes. Savings? Also yes. Scrumptious? Undoubtedly.

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].

When Rigo Munoz opened a weekends-only taco stand on Market Street in 2018, at first, he was just hoping to sell his tacos to however many customers he could. That low-key, word of mouth approach worked well for a couple years. Very well. 

“Then, the line started,” he laughs. He began to double his sales week after week, until an influencer from Tijuana paid them an undercover visit in 2024. Munoz was hanging out in his backyard the next Monday when his phone started pinging and ringing off the hook. “So I go onto my social media and there, lo and beyond, the video already had 10,000, 12,000 views in like, less than an hour,” he says. The next day, there was a line of customers waiting for him before he opened at 5 p.m. The Chula Tacos revolution sparked there. 

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Now, he’s ready to open his third location on August 1 at 4994 Newport Avenue in Ocean Beach. It wasn’t an easy or straightforward path—the city shut down his original location citing too much noise and traffic. But Munoz was looking ahead, already in talks with a restaurateur to take over his space at 1719 Palm Avenue in the Nestor neighborhood of southeast San Diego. From the time he got shut down to getting the keys of his first brick-and-mortar was less than two days. 

The second location in Chula Vista caught fire on Valentine’s Day and is slated to reopen later this fall (689 H Street). Munoz says he also plans to open a fourth location somewhere between the Ocean Beach and Morena Boulevard areas, but has aspirations for more.

“I’d like to become the In-N-Out of tacos,” he says. He’s actively looking for places that could support either a drive-thru or the typical fast-casual taqueria style, but no matter what, he’s going to keep his menu simple. 

Each location has the same menu, except labio, which are ox lips, and beef intestines. They’re top-sellers at Palm Avenue, but might not translate as well to the OB crowd, he says. But guests can still get their fix of vampiro tacos, tacos de trompo, and from-scratch horchata and jamaica. 

Chula Tacos is best known for its kekas (pronounced keh-kuhs), which are extra-large quesadillas stuffed with your choice of meat. “It’s a hefty thing,” Munoz promises. It’s such a trademark that he filed for a patent, which is still pending. 

Building a taco empire has been a long time coming. Munoz first started making tacos at age 12, and has operated a number of cafes, delis, and other businesses on both sides of the border ever since. “We’re a family business,” he says. He’s been trying to hit that mother lode for years—and all it took was one video to light the fuse.

The newest location of Chula Tacos opens August 1 at 4994 Newport Avenue, Suite A in Ocean Beach. Hours of operation are 11 a.m. to midnight daily.  (Opening date subject to change.) 

San Diego Restaurant News & Food Events

Beth’s Bites

• Everyone (clap) watches (clap, clap) women’s sports! (Thunderous applause!) San Diego’s first women’s sports bar, One of Us, opened this week in the former URBN Pizza space in North Park. I stopped by the preview and can confirm the Big Ass Fan is still there, but now there are tons of TVs lining the walls ready to broadcast women’s soccer, basketball, volleyball, and all the other sports events you could ever dream of. (And yes, they’ll be showing the men’s World Cup on Sunday, because I guess people watch men’s sports, too.) 
• Rolando’s ears must have been burning, because a month after interviewing chef Coral Strong of the now-closed Garden Kitchen, Campus Burgers announced plans to turn the formerly hyperlocal farm-to-table restaurant into a spot for affordable smashburgers. I’m sure the local college kids will appreciate the $1.99 smashburger special—although let’s face it, in today’s expensive times, everyone is ready for a wallet-friendly outing. 
• A few months ago, I gave Navore Market’s farm-to-front door delivery service a try and as a longtime former CSA subscriber, I have to admit it felt nice to leave the produce purchasing to the pros. But as of July 12, you can now head to Navore’s second community pickup hub at Mission Valley YMCA (5505 Friars Road) every Sunday from noon to 4 p.m. Having a centralized drop-off point makes it easy for farmers, and buyers don’t have to commit to a subscription—sounds like a farm-to-table win to me. 
• Keeping on with the farm-to-table news, the 4th annual Oceanside Sustainable Food Festival is scheduled for July 25 in downtown Oceanside, bringing 50-plus vendors together for a day of global food and drink, artisan products, home goods, live music, and more. The event usually draws in a couple thousand people, so might I suggest arriving close to the 11 a.m. kickoff for the best chance at maximizing your nom?

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].

There’s a place in heaven for a steakhouse that remakes chicken nuggets but uses Jidori instead of whatever glum bird is proffered in the children’s section. And then they top it with caviar. That, plus an editor with an obsession-level ranking of chai in Carlsbad, and a whole fish from one of San Diego’s OG top chefs who has mercifully returned to the kitchen. These are the very best things we’ve found from another month of eating professionally in San Diego. Go get some.

Stake Chophouse & Bar

Caviar Chicken Nugget

One of my favorite experiences at Stake in Coronado is that—if the patio is chilly enough to warrant heaters—they’ll surround you with towers of flame. Paired with the retaining wall of heat against the glass railing overlooking Orange Avenue, there is so much surrounding fire that it feels like dining in a much nicer version of the Elmo meme, in which the nasally puppet’s whole world has amusingly arsoned.

Three things you have to get here: first, the Wagyu popcorn (kernels popped in melted Wagyu beef fat, salted with paprika); second, the Snake River Farms Wagyu skirt steak (its Gold grade means incredibly high marble), one of the best steaks in the city; third, the Jidori chicken nuggets with herbed crème fraîche, pickle, and a perm of caviar. A childhood food, deliciously adulted. —Troy Johnson

Flying Pig Pub & Kitchen

Tri-Tip Sando

It’s been 15 years since married folk Aaron and Roddy Browning opened Flying Pig Pub & Kitchen in a hidden south Oceanside hovel—using vinyl records as placemats, the decor an assortment of welded metal weirdities. One thing has always remained: Pork is their native tongue.

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This sandwich pries open long-dormant pleasure receptors in most alive human bodies. Brandt Beef tri-tip is rubbed with its “Pig Spice” (hint: good paprika and celery seed do wonders), sleeps for 24 hours, then is seared and rested for an hour—sliced and seared again, placed on a mini baguette wet with fresh chimichurri and smoked tomato aioli, then topped with melted aged provolone, grilled peppers, onions, and gremolata (parsley, garlic, lemon zest). Order two, or be prepared to fight. —Troy Johnson

Valentina

Pan Tomaquet

Pintxos are Basque-country bar snacks, finger foods for Real Sociedad games. The appropriate utensils are a couple of fingers and a toothpick. But Valentina’s in Leucadia are done with just enough culinary school ambition (not too much, fuss has no place in pintxos) from exec chef Enrique Ñol, who worked at the estimable Wrench & Rodent.

Its tomaquet (tomato bread) could be underestimated as a stacked pile of quality ingredients, but it’s undeniably great—toasted pan de cristal (light, airy, Catalan “glass bread”) dressed with tomato, garlic, salt, EVOO, and a layer of one of the world’s greatest meats: Cinco Jotas Iberian jamón. Eat it with a minor winefall of porrón, and ask for Todd—a certified sommelier and one of the most knowledgeable food minds in the local scene. —Troy Johnson

Ironside Fish & Oyster

Whole Fish

Get the whole fish. Doesn’t matter the catch, just trust that chef Jason McLeod’s got you. When CH Projects opened Ironside in Little Italy in 2014, the restaurant group took over the old Farkas furniture store and turned it into a replica of an ocean liner, tapping McLeod (a chef who’d earned two Michelin stars in Chicago) to oversee its menus.

It quickly became a San Diego staple for seafood. After leaving for a few years to help concept and launch some big-name restaurants in Vegas, McLeod is back again getting his hands dirty in the kitchen. And his fish? They come in fresh from local fishermen who he’s established relationships with over the years. So yeah, get the whole damn thing. —Nicolle Monico

Steady State Roasting

Indian Summer

I have a running spreadsheet of chai rankings in Carlsbad. The chai that stays on the highest shelf? Steady State’s gingery, nutmeggy Indian Summer with an almond milk base and fresh nutmeg shavings on top. Juiced ginger gives the drink deeper, warmer notes, but not so much spice that your throat closes on the first sip.

Too often, coffee shops advertise authentic chai, then uncork that carton of sugar-bomb concentrate from an artisanal wholesaler called Costco. This is the real deal; it’s mildly sweet, a little more spicy, and in my opinion, best served hot. If I could order a keg of it, I would. (Can I?) —Emma Veidt