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Solana Beach gets a “simple, nice little place” that feels like Vegas and smells like steak
Rare Society – main
As a kid, Brad Wise always wanted to go into the big, fancy steakhouses but he couldn’t afford it. With that in mind, the chef who made his name on woodfired cooking built a neighborhood steakhouse that wasn’t priced to the moon, didn’t require melting down family assets in order to eat well there. Sure, you can order up at Rare Society, spend rent. But you can also order a meat board—just like a charcuterie board or a cheese board, but with various cuts of steak and meats so that groups can share and nibble. Steakhouse tapas.
This weekend, his team unveils the second Rare Society—a bit glitzier, a bit Vegas-ier, but still with that neighborhood vibe—in the Cedros Design District of Solana Beach.
“The whole idea is to do simple things but execute them well,” he says. “My wife is from the central coast of California, which is where I got the love for the wood fire. When I could finally afford to eat at those New York or Chicago-style steakhouses, I’d be so excited. But then the steaks wouldn’t have enough seasoning, the side dishes were just plain mashed potatoes. So we decided to do our own steakhouse where the steaks had high flavor profiles, and the sides were just as good as the steaks.”
Every single day, he and his cooks host a friendly competition—each doing their own riff on a side dish.
“The whole staff gets a spoon,” he explains. “And they’re honest—they’ll say, ‘His is good but it needs more salt or acid.’ It’s a friendly way to push each other and keep the creativity going. It was wildly surprising to me that what people talked about when they talked about Rare Society was the sides or desserts. That said, I also learned to not overthink it. In the beginning I was doing sides that were too tricked out. We’d sell 200 mashed potatoes, 200 mac ‘n’ cheese, 200 truffled spinach, and 20 of this wild cauliflower thing I was trying. But the mac n cheese has five different cheeses and it’s this Kraft mac ‘n’ cheese meets the best melted Swiss thing you’ve tasted.”
Rare Society in Solana Beach has a gold-and-black Rat Pack vibe, with polished walnut tabletops and Vegas headlines carved along the sides. It’s got low, gold ceilings for a den-like feel, but an indoor-outdoor bar with a roll-up door that leads to the shaded patio. There are mirrored and amber-cast pillars, and there is Table 99, reserved for high rollers and inlaid with gold coins and a view of the open kitchen where the chefs are charring steaks and, well, everything with flames from red oak. The tables have lazy susans in the centers where the steak boards will spin. At the bar, it’s double-tiered chandeliers and American whiskey, Amari, and Scotch. The whole place seats 130.
“We didn’t come up here and put in a behemoth steakhouse,” says Wise. “It’s still a neighborhood joint. We love that look of black gold and the feeling that you’re in one of these Vegasy steakhouses. There are little playing card notations everywhere. The lighting’s done well. A simple, nice place to go. We didn’t spend millions of dollars. But we did spend a lot of money on the black suede chairs, because at a steak house you want people to camp out and enjoy themselves for a two and a half hour meal. You can spend under $50, or you can spend as much as you want.”
330 S. Cedros Ave., Solana Beach
Rare Society – exterior
Rare Society – outside
Rare Society – patio
Rare Society – interior
Rare Society – dining room
Rare Society – dining room
Rare Society -booths
Rare Society – bar 1
Rare Society – bar
Rare Society – barstools
Rare Society – wine
Rare Society – bottles
Rare Society -kitchen
Rare Society – beef
PARTNER CONTENT
Rare Society – napkin
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.
There’s some star power behind North County's newest California coastal eatery opening on June 20
Long as I can remember, Solana Beach has been better known for the mild waves at Fletcher Cove and a few blocks of high-end design shopping on Cedros Ave. But despite the glacial pace of change, the beachside enclave is gearing up to add lots of goodies to the local dining roster.
Over the past few years a few openings have brought attention (Rare Society, Rustic Root), with some more anticipated on the way (like Mia’s coming later this year). And, on June 20, some serious power will unveil Lana—in the marquee spot along Pacific Coast Highway that once housed the California Pizza Kitchen.
The Lana trio is wine guy Mark Wheadon, operator Travis LeGrand, and chef David McIntyre. Wheadon is a level 2 sommelier who’s worked for Robert Redford and Ruth’s Chris; LeGrand has been a manager at Marine Room, Herringbone, and Urban Kitchen Group (Cucina Urbana, et al); and McIntyre, who’s back stateside after 20 years working abroad for Wolfgang Puck, spent the last 14 overseeing Cut Steakhouse in London. He’s opened restaurants all over the world (Istanbul, Abu Dhabi, New York, Los Angeles, Bahrain).
He and Wheadon worked together previously to open Crescent Heights Kitchen & Lounge in downtown San Diego in 2008, so Lana feels like a bit of a homecoming. “It’s nice to come back to help old friends and be a part of the team and help launch a restaurant,” says McIntyre.
Lana’s concept is simple: seasonal, West Coast bounty with ridiculously high-quality service—occupying that very San Diego space between laid back and big night out.
“The design impetus came from vintage California, being casual and comfortable but elegant,” explains Wheadon. But don’t expect the typical teal and turquoise tropes. They brought on designer Megan Power at Workind Studio (formerly of Basile Studio, she designed Le Coq and 31ThirtyOne). It’s a 2,500-square-foot, indoor-outdoor space that fits 187, including 20 at the keyhole-shaped bar, and 45 or so outside.
The menu from McIntyre and chef de cuisine Matt Martinez (Cowboy Star, Avant) strongly emphasizes seasonal produce, local ingredients, and top-notch seafood.
“My concept of cooking is to put five or six ingredients on the plate and let them shine,” McIntyre says. Depending on the season, the chefs will serve locally caught spot prawns, or simple classics like roasted chicken, a few different cuts of steak (he does have the chops for it, after all), and rotating flatbreads. The beverage program, helmed by The Lion’s Share alum Brandon Curry, leans heavily on California wines from small producers from Napa, Sonoma, and the Central Coast, as well as a few from around the world.
Curry’s cocktails will be a direct line from the kitchen to the bar to both minimize waste and spark creativity. Like a gimlet, but with cucumber and pink peppercorns; or an Old Fashioned made with vanilla bitters and toasted sesame oil.
Wheadon hopes to bring a little bit of nighttime energy to that stretch of the 101, which boasts a number of early morning coffee shops, but not a ton of dinner options (yet). During the construction process, he says people constantly poked their heads in with excitement.
“Once a day, [people] would be like, ‘Oh my gosh, Solana Beach needs this so badly,’” he laughs. “This whole area is just starting to blossom.”
Lana opens June 20 at 437 South Highway 101. Operating hours are Wednesdays through Sundays for dinner, plus brunch Saturdays and Sundays.
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.
Bluewater Grill Founders Launching Baja-Inspired Concept in Solana Beach
When Alce 101 permanently closed earlier this year, Solana Beach lost a pretty great tequila and mezcal selection. But the partners behind Bluewater Grill, Jim Ulcickas and Rich Staunton, plan to bring a new Baja-Mediterranean concept to the space called Mia’s Solana Beach.
Ulcickas says Mia’s menu will feel similar to Alce, renovated and reimagined. “Peruvian ceviche to vegetarian enchiladas, whole roasted fish, and some classic Mexican shrimp dishes,” he says of the menu, adding that they plan to source as much sustainable, organic, and local ingredients as possible, which has been a core philosophy of their restaurant since the get go. “Mexican-Baja style with a good tequila and mezcal program.”
Plus tacos, salads, oysters, tostadas, and prime cuts of steak, plus a kid’s menu, with no seed oils used in any dishes. The vibe will be fun, warm, and youthful, with soft pinks and dark greens inspired by the Southwest and Baja California. The partners plan to open in April, pending permits and renovations spearheaded by architecture and design firm PGAL (who designed Palihotel and Gravity Heights Mission Valley).
Ulcickas and Staunton have built restaurants together for nearly 30 years, opening the first Bluewater Grill in Newport Beach’s Cannery Village in 1996, then expanding to seven more locations across Southern California and Phoenix, as well as El Galleon, an American comfort grub spot on Catalina Island. “Our real estate philosophy is waterfront Southern California,” Ulcickas explains. When the space at 243 N. Highway 101 became available, the pair asked themselves “What concept do we feel would work in this community?”
Ulcickas believes Alce’s approach of upscale Mexican food was sound—it was just bad timing post-pandemic. The crowds were there, from summertime visitors to locals to people going to the races at Del Mar. “It’s a great location,” he says. If Mia’s proves successful here, it may be the first of several locations. “We have to prove the concept first,” he laughs. “[But] we’re confident… we’re excited to come to Solana Beach.”
Mia’s Solana Beach is planned to open in April 2025 at 243 N. Highway 101, Suite 7. Stay tuned for the chef announcement coming in January.
Carlsbad’s first natural wine bar and shop Little Victory Wine Market has new chefs in the kitchen—Elliott and Kelly Townsend, the pair behind Long Story Short. Elliott, who previously worked at Cowboy Star and The Fishery, and Kelly, who previously worked at Juniper & Ivy, will create the menu of small, seasonal, and shareable plates designed to pair with Little Victory’s collection of minimal intervention wines. Between their experience and Little Victory owners Jeremy Simpson and Kirsten Potenza, who also have star-studded resumes themselves (Jeune et Jolie, Bestia), Carlsbad is showing no signs of slowing down.
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.
After numerous unexpected delays, Vále Bodega is expected to open by year’s end
When we first reported that beloved Leucadia date spot Valentina was getting a sibling, the Solana Beach wine bar was planned for a March 2024 opening. Though what restaurant partner Todd Henderson calls “some barriers and unexpected delays” extended that timeline, North County dwellers awaiting a new place to woo Hinge matches will soon find succor: Vále Bodega should finally open its doors at 346 South Cedros Avenue by the end of the year.
Henderson says guests should expect Vále to feel like a little sister to Valentina, the Spanish-Mediterranean bistro that Mario and Morgan Guerra founded in 2019 and named after their daughter. The Guerras’ restaurant group The Leucadia Co. also operates Hamburger Hut, Corner Pizza, and Jaguar Paw, and the couple had been looking to replicate Valentina’s success in North County.
Many of Valentina’s dishes ( including the croquetas de iberico, gambas al ajillo, and jamón ibérico sliced from behind the bar) will appear on Vále’s menu, and it’ll share its big sib’s emphasis on small plates and local, sustainably caught fresh seafood. The wine program will be similar, as well, with lots of traditional Spanish wines, as well as a few Henderson calls explorative but not too adventurous.
“This is a space where we love to be able to have our creature comforts—things that are comfortable and familiar to a lot of our guests,” he says.
The space is quite small, with seating for a little over 20 guests and no outdoor space. A large bar will dominate much of the interior, along with a wooden banquette along the window custom built by local surfboard shaper Jon Wegener. Valentina’s executive chef Benjamin Lara (formerly of Campfire) will work with Mario Guerra on a few new menu items inspired by Guerra’s childhood visits to Spain to visit family. The food, Henderson says, is unfussy and “delicious, but it’s not bending the concept of what’s palatable. It’s tasty and simple and beautiful.”
Above all, Vále hopes to be a community gathering space helping friends and neighbors connect. After 17 years in the restaurant business, Henderson says that as much as he loves wine, he loves bringing people together even more. “Providing a service to others and creating a little landmark in a community—that is something I’m incredibly passionate about and very much looking forward to,” he says. “Being able to establish just a small, little space over in Solana—where I think Cedros will be very happy to have us—it’s just a beautiful endeavor.”
If you aren’t already familiar with Olivewood Gardens, I strongly recommend you give the National City–based nonprofit a gander. The nearly eight-acre property offers opportunities for adults and children to learn about farming, sustainability, cooking, gardening, and nutrition and hosts a number of classes and other events. This month, Olivewood is partnering with the National City school district to teach students about gardening. To learn more about upcoming events or get involved, check out the org’s website and Instagram.
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
The annual event honors middle market companies creating jobs, scaling up, and investing in the region
San Diego is known for its startup culture and innovation economy, but what happens when the company moves beyond its early-stage years? The San Diego Business Impact Awards aim to answer that question, spotlighting the middle market businesses helping drive the region’s economy.
Hosted by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards celebration takes place on Thursday, July 23, from 4:30 to 7:00 p.m. at Scripps Research Auditorium. More than 200 executives, entrepreneurs, and business leaders are expected to attend the networking and cocktail event honoring some of San Diego County’s fastest-growing companies.
Businesses headquartered in San Diego County that have operated for at least two years are encouraged to submit their nomination by Thursday, June 18 at 4 p.m. Companies across industries—from technology and life sciences to tourism and consumer products, as well as pre-revenue startups—are eligible for recognition.
For EDC President and CEO Mark Cafferty, the event is as much about building connections as celebrating success. “We’ve had a longtime partnership with JPMorganChase; their work aligns with our efforts to support underserved communities and drive talent development,” says Cafferty. “And the networking was invaluable last year. I’m still in touch with people I met at last year’s awards.”
EDC is an independently-funded nonprofit that works directly with San Diego companies to help them grow the local economy, make the region as a whole more competitive, and attract and retain top-tier talent with quality jobs. Through EDC, companies can get help starting or expanding their business with support for things like site selection, permit navigation, and regulatory guidance, plus connections to local resources and potential business collaborators.
The San Diego Business Impact Awards began as an idea with one of EDC’s longtime strategic partners, JPMorganChase. The two organizations share a commitment to San Diego and are dedicated to bolstering middle market businesses.
“We’re blessed with a robust innovation economy and startup community,” says Aaron Ryan, San Diego Region Manager for JPMorgan’s Commercial and Investment Bank and vice chair of the firm’s’ San Diego Market Leadership Team. “But one of the segments of the business community we felt was overlooked was emerging middle market companies—the businesses that are no longer small but not yet large.”
Ryan says supporting those companies is critical as they scale and decide where to invest, hire, and grow.
San Diego’s high cost of living remains one of the region’s biggest business challenges, making talent recruitment and retention increasingly competitive. But local leaders point to the region’s quality of life, climate, and collaborative business community as advantages that continue to attract employers and workers.
“In order to support thriving households, there has to be enough high-quality jobs for people to be able to afford to live here,” Cafferty says. “Once a company grows and excels past that middle market point in their growth cycle, they become much more likely to pay higher wages and compete globally.”
Both Cafferty and Ryan proudly tout the unique collaboration that exists among San Diego County businesses. Bringing together top universities producing high-quality talent, cutting-edge research institutions, a robust military and defense presence, leading ocean science and environmental organizations, and a binational, cross-border identity creates a distinct business ecosystem that defines and strengthens the San Diego region.
Last year’s San Diego Business Impact Awards celebrated nearly 60 honorees from 49 industries, representing a total of 8,232 jobs across eight sectors, including: software and technology, healthcare and life sciences, consumer goods, professional services, finance, construction and manufacturing, defense, and hospitality and tourism. On average, honoree companies doubled their revenues over the previous year, employed more than 145 San Diegans each, and offered an average annual compensation of $192,415.
Top honorees included defense contractor Innoflight, environmental consulting firm Bancroft Construction Services, life sciences startup Element Biosciences, defense technology contractor GALT Aerospace, organic grocery store chain Jimbo’s, and biopharmaceutical company LENZ Therapeutics. During the event, Innoflight Founder and CEO Jeff Janicik held a fireside chat offering his insights on investing in the community and embracing San Diego culture.
This year, organizers hope to continue highlighting the middle market players driving economic impact across the region. Nominations are now open through June 18 at 4 p.m. Get your tickets to the San Diego Business Impact Awards celebration to enjoy drinks by Snake Oil Cocktail Co., light bites, live music, and networking.
The new restaurant will take over the popular pizza joint come February 2025 and will serve coastal cuisines
Change is hard, especially after 32 years. California Pizza Kitchen has been a stalwart spot on South Highway 101 since 1992 and will close up shop at the end of this week for good.
But Solana Beach goers need not lament for too long. A new concept called Lana is coming to the beachside location in February 2025. (Lana, So-LANA… get it?)
Mark Wheadon and Travis LeGrand are the partners behind Lana. Locally, LeGrand has worked at The Marine Room, Waypoint Public, Herringbone, and Oceanaire, while Wheadon (who also is a Level 2 Sommelier) has worked for Robert Redford, the Tree Room at Sundance Resort, The Avalon in Beverly Hills, Ruth’s Chris, The Riverhorse in Park City, and Crescent Heights in San Diego. LeGrand will serve as the restaurant’s general manager while Wheadon will oversee wine and beverage operations.
The menu will focus on local and coastal cuisine, with influences from Southern California, Baja California, and Asia. “Lana will provide an upscale yet approachable dining experience for dinner and weekend brunch service,” says Wheadon, adding they’re still searching for a chef.
Megan Power at Workind Studio (formerly of Basile Studio) is handling the design of the space, which Wheadon says will be “coastal vintage-luxe setting” utilizing clean lines and a “wow factor” that’s lively, but comfortable for guests to feel fully immersed in the space. Power is also behind the design for both the upcoming Puffer Malarkey Collective restaurant Le Coq, and 31Thirtyone by Drew Deckman.
Having lived in Solana Beach for 10 years, Wheadon feels it’s the ideal location to open a “true neighborhood place.” But above all, he wants to provide a respite from the busyness of life. “Our goal is to make each guest feel consummately taken care of, so they can leave the stress of their day at the door,” he says.
Lana will land at 437 South Highway 101 in February 2025.
Once home to Cucina Sorella and Kensington Grill, 4055 Adams Avenue is now Trattoria Da Sofia, an Italian eatery open daily from 3 p.m. to 9:30 p.m. The minds behind the trattoria come from Sicily, Mexico City, and San Diego, and have put together a menu that includes favorites like bruschetta, lasagna, beef carpaccio, spaghetti al pomodoro, and plenty of wine and cocktails.
Known for its tableside cheese wheel pasta, Aromi is expanding to the suite next door to add Pizza by Aromi sometime during summer 2024. Expect more Sicilian-inspired plates, wood-fired pizzas, and cheese imported straight from Italy.
First came Encinitas, then Gaslamp, and now Pacific Beach. Union Kitchen & Tap opened its third location on March 26 on Garnet Avenue, slinging the same faves like shrimp and grits, Molly’s homemade carrot cake, and, of course, brunch classics like chicken and waffles and their short rib breakfast burrito.
Leonardo Landini of Landini’s Pizzeria also plans to bring another concept to PB at 1520 Garnet Avenue, tentatively named Chaparral, later this year.
North Park’s The Seventh House is closed for remodeling, a.k.a. transforming into Cacio e Pepe Trattoria Romana (yes, it’s the third Italian concept I mentioned today) and a new speakeasy. It’s opening tomorrow. Surprise!
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.
Comfort food and cocktails head to Solana Beach—plus Bafang Dumpling lands in Mira Mesa and a Lunar New Year celebration on Convoy
From the hubbub of Gaslamp to beachside serenity—Rustic Root is growing up and out of its original downtown location. Coming this July, Rustic Root will open their second restaurant at 343 S. Highway 101, Suite 100 in Solana Beach as part of the new mixed-use Sand Box development that will include retail, restaurants, and apartments. The new eatery will span 3,273 square feet of indoor space, plus a 923-square-foot patio instead of a have a rooftop patio. The design team Davis Ink and architect Arch5 Design Studio worked together to create the signature Rustic Root vibe with a Solana Beach spin—think more crashing waves than honking cars.
The original location opened in the Gaslamp in 2015, featuring elevated comfort food fare like their Texas-style smoked ribeye, firecracker shrimp, and homestyle butter biscuits with maple pecan and charred jalapeño butter. The downtown culinary team will help bring the same regional and local cuisine to the new location, as well as an elevated cocktail program with classics like margaritas as well as signature cocktails like A Lover’s Flannel with cucumber and mint-infused Absolut, strawberry syrup, lemon, and egg white.
Finding a new location took a while, says RMD Group partner Mike Georgopoulos. “We’ve been looking in this area for some time, hoping the perfect place would open up, so once we found an opportunity, we jumped on it,” says Georgopoulos. “The small-town feel and tight-knit community make it the perfect spot for our restaurant… We know Solana Beach locals will love the casual yet energetic feel of the atmosphere, as well as the classic yet creative take on comfort food and cocktails.”
He adds they hope to offer live music at the Solana Beach location if permits allow, and promises to bring the same Rustic Root experience to a brand new neighborhood. “I know this town well after living in North County and spending time in the area with my family,” he says. “Solana Beach is the perfect spot.”
Once open this summer, the Solana Beach location will be open for dinner seven days a week from 4 p.m. to close, and open for brunch from 10 a.m. to 3 p.m. every Saturday and Sunday.
I’m nothing if not a total dumpling fiend, so news of a new dumpling restaurant always piques my interest. The Orange County favorite Bafang Dumpling opened this weekend at 9690 Reagan Road in Mira Mesa, bringing Taiwanese favorites like potstickers, spicy noodles, Taiwanese soup, and much more to San Diego for the first time. You can even pick up frozen dumplings to make at home (with or without meat). Bafang is in the midst of an aggressive expansion across Southern California, so are more locations on the horizon? My stomach prays it is so.
I may or may not have hungrily DM’ed the Shawarma Guys‘ Instagram account in November 2022 for an update on their first brick-and-mortar location that they announced in May of that year. Finally, that update and that restaurant are finally here at 5525 Jackson Drive, Suite B in La Mesa. Long operating out of a truck in a parking lot in South Park, Shawarma Guys earned national recognition on Guy Fieri’s show Diners, Drive-Ins & Dives after being named #1 on Yelp’s Top 100 Places to Eat in the U.S. in 2020. Their menu of Mediterranean and Middle Eastern-inspired dishes includes favorites like their Wagyu beef shawarma, lemon cream chop fries, California shawarma wrap (yes, it’s like a California burrito, but better), fattoush salad, and even vegan shawarma and falafel. Run, don’t walk, and get a side of garlic paste.
Better late than never—I finally got to check out the crab corn doughnut at Quixote, the Oaxacan-inspired mezcalería inside the old Red Fox Room location attached to the LaFayette Hotel. What can I say? It was worth the wait and $21.
Lion dancing, duck fat fries, and perhaps a visit to the apothecary—everything I love is happening at Common Theory this Friday starting at 8:30 pm. Won’t you come feed the lions with me to celebrate Lunar New Year?
I have it on good authority that the fish tacos at Mariscos Mar Y Tierra in Chula Vista are massive, both in size and deliciousness. Can someone please confirm/deny?
Have you planned your Super Bowl menu yet? There’s still time to order what I consider to be some of the best party wings in town—Wei Wei Asian Express’ salt and pepper wings. $66 gets you 50 pieces of the savory, garlicky, lip-smackingly crispy wings that will definitely make you the hero of the party. Honestly, they didn’t pay me for this. The wings are just that legit.
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.
Scripps study shows that some patients may be able to taper their dose and maintain results
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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