Mission Hills used to be the place to get great karaoke (The Lamplighter). You wanted a thriving restaurant scene with multiple options, you had to shimmy over to Hillcrest or head downhill to Little Italy. That’s officially not the case today with the opening of The Patio on Goldfinch—joining Brooklyn Girl, The Red Door, The Wellington and Lefty’s Pizzeria as standouts within a couple block radius.
The original Patio in Pacific Beach—lead by owner Gina Champion-Cain and chef John Medall—was a breakout success in taking over the beloved Lamont Street Grill.
Their second act—which takes over the long-abandoned construction started by restaurateur Philippe Beltran (who’s since joined the Cohn Restaurant Group)—is real modern, real eco, real nifty. Designed by Lahaina Architects, guests walk into the open-air front room (just like P.B.) with a fireplace. At the long bar on the right, GM and certified catador Chris Simmons, formery of Rancho Valencia’s Pony Room, will focus on tequila (over 60 varieties) and barrel-aged cocktails. Certified cicerone Kelly Legan will curate the fancy beer.
But everyone is naturally drawn to the huge, gorgeous plant wall in the back of the room, designed by The Patio’s on-staff decorator Bea Arrues.
The plant wall is libidinously lush. It looks like vegetarian taxidermy, as if Champion-Cain and Ted Nugent went down to Brazil, shot the rainforest and had it stuffed. Plant walls are now the modern version of 1970s fern bars. They add oxygen and life to all the strikingly dead-dead-dead design materials that are en vogue these days (concrete, steel, barn wood). There’s another plant wall on the al fresco patio.
Patio ownership is going for LEED Platinum certification with the restaurant (as eco-friendly as you can get), but should at least hit LEED Gold.
They’ve got a cheese “cave” here (a glass box full of wondrously stinky fromage, aging and become better cheeses right before your eyes) that local mongers Venissimo are helping curate. In about a month, they’ll also open their retail concept called Front Porch around the corner. It’ll serve all sorts of gourmet foodstuff, plus some to-go lunch and dessert options from chef Medall.
The Patio’s citywide domination seems imminent. Sources say they’ll open another retail-heavy concept soon at Liberty Station (a wine-centric thing at the former Sol Market spot). And one person close to them says they’re “already moving on from Liberty Station—they’re two concepts down the road,” including a potential new Patio in North County.
While waiting for your Patio colonization, please enjoy the first known good photos in the universe of POG.
The Patio’s lovely plant wall. Like rainforest taxidermy.
San Diego has lost a number of ambitious concepts lately—Vulture and Dreamboat in University Heights, Wildflour Delicatessen in Liberty Station, Deckman’s in North Park, Matsu in Oceanside. All have different reasons for closing (some outgrew their space, some overshot their costs), but none of them suffered for quality. Ditto for the next casualty. On July 19, Cellar Hand in Hillcrest will close its doors.
Unlike the other closures, there’s actually a silver lining. The Perr family, who owns both Cellar Hand and Pali Wine Co., announced they will relocate Pali’s tasting room from Little Italy to take over the vacated Cellar Hand space.
Cellar Hand opened just over two years ago with a promise to source 100 percent of their produce locally. Ambitious, but admirable. Logan Kendall, the original executive chef, launched with a menu centered around lots of funky fermentation, tinned fish preserved in-house, a bevy of fun dips like labneh and whipped tahini, and a ridiculously fantastic pork chop from Thompson Heritage Farms. Wine Enthusiast named the 120-seat eatery one of the top 50 wine-focused restaurants in the country in 2025—not a shock, considering the mega wine chops behind the project.
Following Kendall’s tenure, chefs Ashley McBrady and then Sable-Tanya Wentwoord took over the reins, keeping things rolling with expanded brunch offerings, chef’s dinners, and all the usual accoutrements of a hyped spot. Before joining the Pali Wine/Cellar Hand team, Wentwoord worked and staged at multiple James Beard Award–recognized and Michelin-starred restaurants in Boulder, Colorado (Frasca Food and Wine); San Francisco, CA (Coi, Che Fico); Providence, Rhode Island (Persimmon); and Fredericksburg, Tex. (Southold Farm + Cellar). She will continue to head the food program at Pali Wine Co.
Bad luck or bad timing, the reasons behind closing Cellar Hand don’t really matter. But I, for one, will really miss that pork chop.
Photo Credit: Kimberly Motos
Still, Cellar Hand’s loss is Pali Wine Co.’s gain, or at least a small balm on the sting of closure. The tasting room in Little Italy opened 10 years ago, bringing its Central Coast wine and vibes to an area smack in the middle of a craft beer boom. When it came time to renew the lease, the Perrs say the landlord did the landlord-y thing and tried to nearly double the rent. (Tale as old as time—just ask Wildwood Flour.)
Rather than suffer a double-whammy, the Perr family instead decided to shift their focus (and finances) to the heart of their businesses: wine. And despite losing a very cool rooftop patio in one sizzling hot neighborhood, they are gaining a pretty prime spot in a different sizzling hot neighborhood with a not-too-shabby patio of its own accord. (One more silver lining: no more jet noise from the airport!)
By moving Pali Wine Co. to where Cellar Hand used to be, they could at least keep a toehold in San Diego, says Nick Perr, managing partner. His family has made wine in Santa Barbara county for over two decades, with 10 of those years in the San Diego market—an investment they refused to lose. “That’s why it’s impossible to separate our winery from our San Diego community,” he explains, adding that the new location will allow Pali Wine Co. to offer programming designed around the nearby Hillcrest farmers market.
Guests can expect the same wine selection, wine club perks, private tastings, and similar food offerings Pali Wine Co. offers in Little Italy to transfer to Hillcrest. And maybe, if we’re lucky, they’ll bring back the pork chop (please?)
“We are extremely proud of what we accomplished at Cellar Hand,” said Perr in a statement. “Running an independent restaurant with real values is hard, and we gave it everything we had.”
Cellar Hand will permanently close on July 19. Pali Wine Co. will cease operations at 2130 India Street on July 19 and will move to 1440 University Avenue.
Pali’s new location in Hillcrest will soft open on August 12 with a grand opening on August 22. Operating hours will be Wednesday through Friday, 2 p.m. to 10 p.m.; Saturday, noon to 10 p.m.; and Sunday, noon to 9 p.m. Happy hour will run Wednesday through Sunday (hours to be determined).
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.
Omakase and fixed-price menus are one way hospitality businesses are addressing our collective food decision-making fatigue. But on the opposite end of the spectrum, some restaurateurs are offering a bonanza of totally unrelated options for people ordering on a whim. Why not pair a lobster grilled cheese sandwich, açaí bowl, and ridiculously loaded hot dog?
Starting June 27, diners can satisfy their spur-of-the-moment appetites at Global Fork in Little Italy, the latest food hall from Southern California-based Tiger Hospitality.
Six different food concepts will be featured in the 4,685-square-foot, indoor-outdoor space along the Piazza della Famiglia promenade. The space’s inaugural lineup includes a mix of Tiger Hospitality-owned concepts (Cosmos Burger, La Vida, Lobster Lab, and Prik Ki Nu Thai) and outside operators (Seattle-based Moto Pizza and Handel’s Homemade Ice Cream). The space next door, Good Enough Cocktail Club, is another Tiger-backed brand, operated by the team behind Same Same and Amor y Magia in Carlsbad.
Cosmos Burger serves smashburgers stacked with classic toppings, while Lobster Lab focuses on seafood favorites including lobster rolls, shrimp rolls, and lobster mac n’ cheese. Prik Ki Nu Thai adds Thai street food to the mix, with traditional noodle, rice, and stir-fry dishes. And for those looking for something on the lighter side, La Vida offers things like smoothies, salads, and wraps.
Courtesy of Global Fork Food Hall
Moto Pizza focuses on Detroit-style square pizza with Filipino influences and, despite the name, is not affiliated with Mr. Moto Pizza. Handel’s, which began in Ohio in 1945, will offer dozens of flavors ranging from staples like chocolate and vanilla to rotating specialties packed with candies, cookies, and other mix-ins. (Handel’s already has a number of locations across San Diego, with a La Mesa store coming later this year.)
Some of these vendors already operate at Miramar Food Hall, the other Tiger-owned food hall in San Clemente. And some of them will also appear in Station8, the next food hall slated to open in UC San Diego’s Theatre District Living and Learning Neighborhood later this fall. But if you ask me, reviving the space that housed the Little Italy Food Hall before its closure last February is a far better outcome than leaving empty suites smack in the middle of an area saturated with fantastic food options. Plus, where else can you order a slice of beef adobo pizza alongside squares of caviar toast and a banana split?
Global Fork opens June 27 at 550 W. Date Street, Suite B, in Little Italy. Initial operating hours are from 9 a.m. to 9 p.m., seven days a week, but vendor hours may differ.
Courtesy of Holland Partner Group
San Diego Restaurant News & Food Events
Beth’s Bites
La Jolla is reviving one of its own shuttered spaces this August with Tacos & Jarros, coming to the space on Wall Street that formerly housedComedor Nishi and Coffee Cup. The all-day Mexican restaurant is the latest project from the family behind Cazadores Mexican Grill in Santee and Cotija’s Taco Shop, and will offer wine, beer, tacos, traditional breakfast dishes, as well as lunch and dinner. Some concepts may have hit their ceiling (craft beer, anyone?), but thankfully, it seems that Mexican food still has a long way to go before that.
In the latest hilariously-named collaboration, on June 9, The Lion’s Share will host executive chef Tara Monsod from Animae for a one-night event called Animaeniacs. (Millennials who know, know.) The three-time James Beard Award Semifinalist Monsod will work with Lion’s Share executive chef and co-owner Dante Romero to create a multi-course, family-style dinner inspired by Romero’s Mexican background and Monsod’s Filipino heritage. Tickets get you a seat at the table, plus access to an afterparty in the Marina neighborhood hotspot’s loft, with seatings at 5 p.m. for the early birds and 8:30 p.m. for the night owls.
Thanks to my son’s lifelong obsession with boba, I’m always on the lookout for the latest bubble tea place to check out. Next on my list is Tera Tea House, a boba, matcha, and fruit tea joint coming this month (maybe?) to City Heights near the Copley-Price YMCA. Will I go because their logo is a cartoon dinosaur sipping on boba tea? No, but it sure doesn’t hurt.
After opening their latest outpost in North Park, Moniker Group announced plans to open their third Moniker General later this year inside West, a 37-story mixed use building coming to downtown at 1011 Union Street. The space will continue the group’s signature menu of coffee, cold brew, matcha, small bites, wine, and beer, and founder Ryan Sisson says they identified downtown for their next location due to the area’s “tremendous amount of momentum.” I’ve never lived in a building with a built-in coffee shop, but I’ve got to admit, it does sound like a pretty nice perk.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
It’s never taken so much green to eat red meat. The price of beef has doubled since 2020, and once you add a few drinks (the cost of wine rose 11 percent in 2025) and tack on the rising price of labor (up 23 percent in 2025 and 33 percent in 2024 and 2023), before you know it, a night out at the steakhouse costs as much as the monthly payment for a brand-new Mercedes G-Wagon.
At Grandson Steaks, Roger Cañez wants to change that. He only serves USDA Prime and Choice Brandt Beef from the family-owned ranch in the Imperial Valley, known for its high-quality, hormone-free, vegetarian-raised Holstein cattle with signature marbling and top-notch taste. But as the Brandt Beef distributor in Mexico, Cañez gets wholesale volume pricing that other smaller restaurateurs can’t access.
Those savings get passed to the consumer: At Grandson, a 12-oz. house-cut (Choice) ribeye costs $34, while Prime goes up to $44. Comparatively, a 14-oz. Prime ribeye at a competing high-end local steakhouse runs around $66.
Courtesy of Grandson Steaks
“There are a lot of people in San Diego who really love steaks, but they can’t afford it—that’s reality,” says Cañez. “So we decided to kind of cut all the fine dining rules and put everything into the quality.”
Cañez has tried the “steak-for-less” model before. He opened Brasa Norte in Market on 8th in National City, offering plates like a Tomahawk steak with bone marrow, four quesadillas, and a side of beans for $44.99. He also operates Roger’s Mariscos inside the market, and he brought some of those stall’s best sellers (like the Baja shrimp cocktail and yellowfin tuna tostada) to Grandson Steaks for a surf n’ turf menu plus tacos, salads, and desserts meant for the family-friendly Liberty Station crowd.
Courtesy of Grandson Steaks
It’s the second concept for the fully built-out corner suite, which formerly housed the ambitious California deli concept Wildflour Delicatessen from chef Phillip Esteban, the mastermind behind White Rice and Base Kamp Meals. Not much changed design-wise, other than adding some more booths, moodier lighting, and a couple of guitars for that modern Mexican flair. Most of the 130 seats are outside (98, to be precise), with 20 seats inside and an additional 12 at the bar.
But after you choose where to sit, you’ll be able to also choose how much to spend. “If you want to have a casual afternoon with tacos and margaritas, or if you want to have a full steakhouse [experience] with bottles of wine, we can do both,” says Cañez.
Grandson Steaks is now open at 2690 Historic Decatur Road, Suite 102. Hours are Tuesday through Thursday, 11:30 a.m. to 9 p.m.; Friday through Saturday, 11:30 a.m. to 10 p.m.; and Sunday, 11 a.m. to 9 p.m. (closed Monday).
Courtesy of Zen Modern Asian Bistro
San Diego Restaurant News & Food Events
Beth’s Bites
At the rate all the “Taste Of” festivals are proliferating, we’re going to have an event for every block in the county by 2035. (This is not a complaint!) The next one is coming up fast on Thursday, May 7, when the 16th annual Taste of Cardiff hits S. Coast Highway 101 from 5:30 to 8:30 p.m. And yes, before you ask, I’m sure there will be plenty of Cardiff Crack to chow down on from one of the 60+ vendors. Be sure to come hungry, though, because the food and beverage list is mega-stacked with goodies. Pro tip: This “Taste Of” is always especially hard to find parking, so I strongly recommend riding the Coaster in or grabbing a rideshare.
I’ve watched the movie Crazy Rich Asians a dozen times, but I’ve never tried my hand at mahjong (yet). But now that Zen Modern Asian Bistro is introducing a weekly Friday night mahjong game from 9 p.m. to midnight, it might be time for me to finally give the tile game a go.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Matt Furman Photography
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Matt Furman Photography
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
There’s a certain strangely yellow-tinted lightbulb in a certain bathroom in a certain bar on Main Street in Richmond, Virginia that I used to frequent when I was in college. (IYKYK) To locals, we knew that if you wanted to look super hot, or at least feel super hot, it was the lightbulb-mirror combo worth waiting in line for. That tiny one-stall room became the perfect place for selfies, surreptitious makeout sessions—pretty much anything but actually going to the bathroom.
Color theory is science, not magic. Yellow light is less harsh on the eyes than white or blue, and can promote a feeling of relaxation and happiness. A little color can go a long way to change a mood—and that’s exactly what visual artist Ben Guerrette hopes to accomplish when he drenches Chapel at Liberty Station with an immersive light installation synchronized to pair with chef Flor Franco’s four-course menu exploring the four elements of earth, fire, air, and water from March 20 through 22 for the latest An Artist @ the Table dinner series.
The series is part of local nonprofit Vanguard Culture’s 10th anniversary programming, marking a decade of advancing San Diego’s creative industries through professional development opportunities, events, collaborations, and other resources. Executive director Susanna Peredo Swap says previous An Artist @ the Table dinner series have featured artwork from a variety of artists ranging from the estate of Jean-Michel Basquiat to British fashion icon Zandra Rhodes, and chefs like Ron Oliver (former chef de cuisine of Marine Room) and Carlos SanMartano (Salt & Cleaver, Herb & Wood).
Photo Credit: Ben Guerrette
“[But] this is the first time that we’ve done something so large-scale and so immersive,” she says. Over three nights with room for 30 guests each night, each dinner begins with an hour-long silent auction to raise money for Vanguard Culture’s nonprofit support of the local arts, after which Swap will introduce Guerrette, Franco, and explain the run of the show. “Then the experience will happen, which is about a three-to-five minute immersive sound and light experience, and then the food will come out, and then we’ll repeat that three more times after that,” Swap says, at which point the space will open for time for guests to unwind and absorb the experience.
That time to unwind with one another, she stresses, is crucial. “I think that’s part of why the arts—and the culinary arts in particular—are so important now. It’s that ability to just remember our humanity and come back to the joy of living, the joy of this moment, the joy of art, the joy of sound, the joy of food, the joy of gathering,” says Swap. “And so even though big things are happening, we get to kind of disconnect for just one moment and sit together in community and find joy and share together.”
During the conversation with Franco, Swap, Guerrette, and myself, I wondered: If eating together is an inherently communal act, but emotional reaction to art is a personal experience, how do the two coexist?
Courtesy of Chef Flor Franco
Franco believes they go hand-in-hand. “I think in this particular dinner, people are going to take home both the experience of community, but also it’s going to be very personal for every single one,” she says. She could be watching a play with friends and find herself crying, but the person sitting next to her will be dry-eyed. “The senses are different for each person.”
The meal itself, inspired by the four elements, will remain a surprise for the guests, but Franco did provide a few hints of the framework. “There will be plenty of seafood, you know, for the water part,” she promises, as well as a red meat entree for land and a few other tricks up her sleeve. But to coincide with the artistic vision, “the plating is going to have to do a lot,” she says. Despite her long experience as a chef in Baja California and San Diego (as well as the first female chef inducted to the prestigious gastronomic society Disciples Escoffier International in 2018), it’s her first time working in tandem with light design.
For Guerrette, he hopes people leave both feeling moved and inspired. “I’m hoping that this becomes something that maybe inspires more people, other artists to maybe make big, grandiose ideas like this,” he says. “If you have big ideas, go for it.” (Pro tip: be sure to turn on some blue or green light to help boost your creative process. Like I said, it’s science.)
Tickets to An Artist @ the Table with artist Ben Guerrette and chef Flor Franco on March 20 through 22 are now available.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
For two-and-a-half years, one of California’s most promising culinary talents has remained surprisingly off-the-radar, working as executive chef in a uniquely named restaurant tucked inside a Serra Mesa office building. He hasn’t gone completely unnoticed though—food critic Troy Johnson calls BoujieMana a “hidden gem with an all-star team.” And that team? Led by said promising chef, Dante Cecchini.
A San Francisco transplant with a resume as long as a CVS receipt and as star-studded at the Andromeda Galaxy, first cut his teeth under chef Elizabeth Falkner at the Bay Area pastry shop Citizen Cake before moving to Big Night Restaurant Group, where he rose through the ranks to become chef de cuisine at places like Marlowe, Park Tavern, and The Cavalier under the tutelage of restaurateurs Anna Weinberg and chef Jennifer Puccio.
He also worked at Morris with chef Gavin Schmidt (from the three Michelin-starred Coi), cooked at the James Beard House twice, was named a Rising Star Chef by the San Francisco Chronicle, and one of Zagat’s “30 Under 30,” among his other accolades. So it’s surprising that he hasn’t had the chance to make a bigger impression in San Diego yet.
But he’s ready to do so as the new executive chef at Communion.
Opened in 2024, the Mission Hills restaurants offers a sky-high view from its top floor perch of The Sasan building at the corner of Washington and Goldfinch Streets. Guests enter through Paradis, the ground floor cafe on the way to the elevator, where a sanctuary-meets-sensuality vibe and strong cocktail program have gleaned generally positive reviews over the past year-and-a-half. But Cecchini wants to bring an infusion of new ideas to the kitchen.
Courtesy of Communion
Not too many all at once though, he says. To ensure loyal regulars will get the chance to get used to his approach to fine dining, he’s phasing out former chef Mike Moritz’s menu in stages, but says by the end of February the transition will be complete.
He’ll keep the tasting menu in some form or another, but at the very least expect twists on some of Communion’s signature dishes, like the za’atar-crusted lamb lollipops and the Spanish octopus. “[They’re] still going to be really approachable. It’s just going to be super flavorful, very colorful, but super seasonal,” he says.
Courtesy of Communion
Emphasizing seasonality much more will be a major part of Cecchini’s ethos at Communion. “You’ll never see strawberries on the menu in winter,” he promises. Tomatoes in February? Not on his watch. But there will more attention to plating presentation and dry-aging proteins like fish and duck. He’ll also incorporate some of his Italian heritage and training into the menu, like introducing Sardinian dumplings and using ingredients like bottarga, a salt-cured piece of roe that’s either grated or thinly sliced (like Parmesan) with an intense umami profile.
With Cecchini’s years of level experience, expectations are as high as Communion’s rooftop location. He has three words: bring it on.
“I want to invite everyone in for them to experience what’s different. I promise that everything that they come in and eat will be great,” he says. “I know that’s a big thing to say, but I’m feeling very confident.”
Communion is located at 901 W. Washington Street in Mission Hills.
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.
San Diego is home to world-class aestheticians, plastic surgeons, and dermatologists who can help turn back the hands of time and revitalize tired, damaged skin. Enhancing your look is a spectrum. Treatments range from noninvasive procedures like lasers or injectables to the big guns, like a deep-plane facelift—many with better results and less downtime than ever thanks to advanced techniques and technology. Whether you’re a Botox beginner or an aesthetic medical care veteran, San Diego aestheticians and aesthetic medicine providers can help you look and feel like the best version of yourself.
Changes Plastic Surgery & Spa
Changes Plastic Surgery & Spa is San Diego’s premier destination for aesthetic surgery, led by world-renowned plastic surgeon Dr. Michael Rossi. Celebrated for his artistry, precision, and natural-looking results, Dr. Rossi is known for creating customized Mommy Makeovers that help women restore confidence and reclaim their bodies after pregnancy. His expertise also extends to comprehensive post-weight loss body contouring, addressing excess skin and skin laxity with sophisticated surgical techniques tailored to each patient’s unique anatomy and goals. From breast and body rejuvenation to deep plane facelifts and eyelid surgery, every treatment plan reflects Dr. Rossi’s commitment to surgical excellence, personalized care, and transformative results that look as beautiful as they feel.
Cosmetic Laser Dermatology
At Cosmetic Laser Dermatology, the board-certified, internationally acclaimed team has the power to erase 10+ years of aging in a single treatment. The center’s 60+ laser, light, and energy devices do it all—refining texture and tone, calming acne, minimizing pores, and erasing that ill-advised spring break tattoo of yesteryear. Their dermatologists take it further by stacking multiple devices in one session for synergistic results—the philosophy behind their signature Take5 and Take10 treatments, the latter capable of removing a decade-plus of aging in just one visit. Add a full suite of injectables, body sculpting, and vein treatments for every skin type and tone, and it’s no wonder the practice’s medical director was named the #1 cosmetic dermatologist in America by Newsweek two years running.
Cultivé Medical Aesthetic
If it’s subtle, lasting results you’re after, Cultivé Medical Aesthetics has you covered. Cultivé purposely combines aesthetics and wellness. The Bankers Hill practice offers a full menu of services designed to improve skin health and support the three pillars of aesthetic aging: skin tone and texture, volume loss, and laxity. Cultivé offers a wide range of aesthetic treatments, including collagen boosting powerhouse Morpheus8, biostimulators like Sculptra and Radiesse, PRP therapy, laser hair removal, VI peels, and regenerative skincare treatments. They also provide wellness-focused services such as hormone replacement therapy, IV therapy, and medical weight management programs.
Starlite Aesthetics and Wellness
Starlite Aesthetics and Wellness focuses on enhancing natural beauty through science-backed treatments tailored to each client’s goals. Michelle Langston, MSN, APRN, FNP-BC, founded Starlite on the principle that aesthetic medicine should be precise, personal, and rooted in wellness. The boutique aesthetic practice in La Jolla combines modern medical aesthetics with holistic wellness principles for refined results personalized to each patient. Langston has spent more than a decade honing her skills in advanced injectables, regenerative therapies, and anti-aging care. Starlite offers regenerative therapies rooted in science, promoting skin rejuvenation using a multiple modality approach. Service offerings include RF microneedling, wrinkle relaxers, facial balancing and more.
The “It” List
In the rapidly advancing field of aesthetic medicine, it can be hard to tell what’s worth the hype. Here are some of the latest, most advanced, and most popular options out there.
Morpheus8: This combination of microneedling and radiofrequency (RF) energy activates your skin’s own collagen and elastin without the downtime associated with some laser treatments. It can be used to reduce wrinkles, tighten skin, improve skin tone, contour the jawline, and minimize acne scars.
Exosome Therapy: This cutting-edge treatment uses protein-packed nanoparticles to trigger repair and rejuvenation at the cellular level. Often used post-microneedling or lasers, exosomes penetrate deep into the skin to stimulate collagen production.
Post-GLP-1 Skin Removal: Rapid fat loss prompted by GLP-1 medications, including semaglutide, tirzepatide, and retatrutide, can leave users with sagging skin. Skilled surgeons can remove excess skin and reshape the figure.
Treatment Stacking: Sometimes it’s the more the merrier when it comes to aesthetic procedures. Combining multiple non-surgical treatments in a single session allows users to address several issues efficiently, with less downtime.
