How to Win Thanksgiving

Buffets, tasting menus, and prix fixe meals

Marina Kitchen offers a modern twist on Thanksgiving classics and American comfort food with its favorites like roasted butternut squash soup and brioche stuffing.

1:30-7 p.m. $48 for adults and $12.99 for children 12 and under. For reservations, call 619-699-8222.

Amaya La Jolla opens its doors to guests for its first winter holiday season with a choice of entrees that ranges from a traditional roasted turkey with dried cherry stuffing to Chilean sea bass. 12-8 p.m. $65 for adults and $25 for children ages 6-12. For reservations, call 858-750-3695.

The Grand Del Mar is home to two different fine dining experiences for the Thanksgiving Holidays. Amaya will feature a three-course tasting menu from 12:30-8 p.m. $78 for adults, $115 with wine pairings and $35 for children ages 6-12. Addison features a Thanksgiving-inspired seven-course menu from 3-8 p.m. $185 per person and $295 with wine pairings. For reservations to either restaurant, call 858-314-1996.

Pacifica Del Mar features eight different entrée selections for its three-course Thanksgiving meal, including grilled filet mignon and seared Atlantic sea scallops.

$39 for the traditional roasted turkey entrée, $49 for all other entrees, $16 for children 12 and under. For reservations, call 858-792-0476.

The Shores seeks to provide an alternative to the traditional Thanksgiving experience with its oceanfront dining and main courses such as toasted macadamia nut ricotta blintz and gremolata crusted butterfish.

10:30 a.m.-7 p.m. $46 for adults, $23 for children ages 6-12, $4/year for children under 5. For reservations, call 866-644-2630.

Estancia La Jolla Hotel & Spa is hosting a special Thanksgiving Day buffet, featuring a chilled seafood bar and signature house drinks in addition to their famous Mary’s Organic Turkey.

2 p.m.- 8 p.m. $60 for adults, $30 for children ages 12 and under. For reservations, call 858.964.6521.

The Hotel del Coronado will open up both its Crown Room and oceanfront Ballroom to host a luxurious Thanksgiving buffet, complete with live entertainment.

2 p.m. – 6 p.m. $98.50 for adults and $40 for children. For reservations, visit hoteldel.com.

La Costa Resort will transform its Poinsettia Ballroom into a lavish Thanksgiving dining experience, featuring a variety of smoked fish, gourmet salads, tapas, and chef specials.

11 a.m. – 5 p.m. $68 for adults,  $28 for children ages 6-16, children 5 and under free. For reservations, call 800-854-5000.

Mimi’s Cafe offers a classic Thanksgiving menu featuring roasted turkey and traditional sides. Guests can choose to dine in or take their orders to go.

8 a.m. to 8 p.m., $16.99 for adults, $8.99 for children ages 12 and under, $99.99 for a feast to-go; serves 6-8 people. To order online or find your local restaurant, visit mimiscafe.com.

Bertrand at Mr. A’s overlooks a spectacular view of the San Diego skyline from it’s outdoor, wrap around balcony. For the holiday meal they are offering a choice of five main entrees, including potato crusted sea bass, roasted dietsel turkey and oven roasted Maine lobster.

12 p.m. – 8:45 p.m. $59.50 per person. For reservations, visit bertrandatmras.com.

The Marine Room is offering five main courses for the Thanksgiving holiday, including options like braised port osso bucco, black angus filet mingon, and julian pear cider brined Sonoma turkey breast.

12 p.m. – 7 p.m. Prices vary depending on dishes, main courses $36-$44. For reservations, call 866-644-2351.

The Inn at Rancho Santa Fe will be featuring a three-course tasting menu created by chef Todd Allison. The options for the main course include both Thanksgiving favorites like Diestel turkey and the Inn’s famous garden crusted tenderloin. 11:30 a.m.-8 p.m. $69.50 for adults and $30 for children ages 6 to 12. For reservations, call 858-381-8289 or reserve a table online.

Mille Fleurs Chef de Cuisine Martin Woesle offers his guests a unique holiday experience with his farm-to-table Thanksgiving menu. Guests can choose between ordering items a la carte or the four-course prix fixe menu, which includes items such as Duck Pate, Roasted Fennel Soup, and Oven-Roasted Diestel Turkey. 1:30 -7 p.m. $65 per guest. Reservations can be made online at www.millefleurs.com or by calling 858-756-3085.

Bali Hai Restaurant is giving this Thanksgiving season a Polynesian twist. Featured entrée dishes include Kalua Braised Turkey Dark Meat, Salmon with a Soy Maple Glaze and Macadamia Nut stuffing with Chinese Sausage. 11:00 a.m. -7 p.m. $39 for adults and $16 for children ages 6 to12. For reservations, call 619-222-1181.

Tom Ham’s Lighthouse brings its fresh seafood to the Thanksgiving table with entrees including Maine lobster claws, Oysters on the Half Shell, and salmon covered in a herb and chipotle citrus glaze. 11:00a.m. -7 p.m. $42 for adults and $18 for children ages 6 to12. Children under 5 are free. For reservations, call 619-291-9110.

Kitchen 1540 at L’auberge Del Mar will feature its signature modern American style cooking with a three-course prix fixe Thanksgiving menu. Guests have the option to choose between four starters, which include beef tartare and squash gnocchi, as well as four entrée options, including duck breast and black cod. 12 -8 p.m. $70 for adults and $34 for children under 12. For reservations, call 858-793-6460.

Carlsbad Beach Bistro at the Hilton Garden Inn will be hosting a traditional three-course Thanksgiving menu with a starter of roasted butternut squash, entrée of roasted turkey with sourdough bread stuffing, and pumpkin pie for dessert. 12. -10 p.m. $26.95 for adults and $14.95 for children ages 6 to12. Children under age 5 are free. For reservations, call 760-476-0800.

Chandler’s at Hilton Carlsbad offers both a classic roasted turkey and the more non-traditional selections of blue cheese-crusted beef tenderloin or crab-crusted sea bass For those who wish to enjoy a gourmet Thanksgiving at their own dining table, Chandler’s offers a to go package priced at $250 designed to serve 16 people.11a.m. -7:30 p.m. $52/$54 based on choice of entrée and $24  for children under age 10. Turkey-To-Go orders must be placed 72 hours in advance. To make reservations for either the restaurant or Turkey-To-Go, call 760-683-5500.

Paradise Point is transforming the Baleen dining room into a Thanksgiving haven, complete with a three-course menu and a gorgeous view overlooking Mission Bay. Menu options include brown sugar-brined turkey, lobster cannelloni, and honey mustard-glazed short rib.3 -7 p.m. $49 for adults and $20 for children. For reservations, visit www.paradisepoint.com

JRDN at Tower23 Hotel will be serving a four-course Thanksgiving meal with a California twist, courtesy of Executive Chef David Warner. Entrée options include roasted Mary’s Turkey, pan seared scallops, grilled beef tenderloin, grilled tombo, and an autumn vegetable risotto. 3 -8 p.m. Prices vary per entrée. For reservations, call 858-270-5736.

Manchester Grand Hyatt is home to two different Thanksgiving feasts this holiday season. Lael’s will feature a buffet that includes seasonal options such as Jack Daniel’s pumpkin bisque, Alaskan king crabs, and cider brine roasted turkey. 11:30 a.m. – 4:30 p.m. $64.95 for adults, $45 for seniors over 62, $25 for children ages 5 to 12, and children 5 and under are free. For reservations, call 619-358-6735. Sally’s on the Water offers guests the choice between a three or four-course meal, priced at $42 per person and $20 for wine pairings. Dinner served from 5:30 – 9:30p.m. For reservations, call 619-358-6740.

Veladora at Rancho Valencia Resort & Spa is hosting an elaborate buffet that includes stations such as charcuterie and cheeses, carving, cold seafood, and desserts. Guests can enjoy life music as they try the truffle honey glazed Scottish trout or chorizo and herb stuffing. 1 -7 p.m. $89 for adults, $29 for children ages 11 and under, children under 3 are free. For reservations, call 858-759-6246.

THE US GRANT will be serving holiday favorites such as roasted turkey, creamy mashed potatoes, and roasted acorn squash at their Thanksgiving buffet. To ease the stress of the holidays, guests can also enjoy complimentary valet service and live entertainment. Seatings for the buffet will be offered at 12:30p.m., 2p.m., 3:30p.m., 4:15p.m. $75 for adults,$65 for seniors, $29 for children ages 12 and under. For reservations, call 619-744-2039.

BiCE Ristorante is giving Thanksgiving an Italian twist with its carefully crafted holiday menu. This three-course menu includes options such as lacinato kale and farro salad, chicken roulade, and soft polenta. 5p.m. -9:30 p.m. $42 for adults, $21 for children ages 10 and under. For reservations, call 619-239-2423.

Brockton Villa is hosting a special Thanksgiving brunch where Executive Chef Mareyja Sisbarro will be serving specials that include bourbon pumpkin pie panckaes and a Thanksgiving eggs benedict. Restaurant favorites such as healthy breakfast steamers and Coast Toast will also be available. 8a.m. -2p.m. Prices vary. For reservations, visit www.brocktonvilla.com online.

Katsuya San Diego offers a unique Thanksgiving experience for those looking to avoid a typical turkey and gravy dinner.  Featuring its full Japanese-inspired menu, guests can choose between restaurant favorites such as miso-marinated black cod, crispy rice with spicy tuna, and Wagyu Tobanyaki.  For reservations, call 619-814-2000.

KELVIN at W San Diego is transforming its signature restaurant Kelvin into an elegant Thanksgiving dinner, complete with sage honey glazed turkey, grilled country ham, and pumpkin mousse tart.  11:30a.m. – 10p.m. For reservations, call 619-398-3082.

Rancho Bernardo Inn is offering a variety of Thanksgiving Day options for where to eat this Thanksgiving holiday. Guests looking for a traditional, three-course menu of roasted turkey and mashed potatoes will find it at Verdana. 12-9p.m. $38 for adults and $15 for children ages 4-14.Those looking for one more course can head to Avant, which will feature a gourmet four-course menu complete with truffle rilletes and roasted pumkin panna cotta. 2p.m -7p.m. $70 for adults and $35 for children ages 4-14. Finally, the Aragon Ballroom will feature a five-station buffet where guests can indulge in Thanksgiving favorites. 11a.m.-3p.m. $60 for adults and $25 for children ages 4-14. For reservations at any of the restaurants, call 858.675.8550.

Catering

The French Gourmet has the perfect amount of food for families big and small. With turkeys as large as 28 lbs., even the biggest of families will finish their meals feeling as stuffed as the turkeys themselves. Customers can choose menu items at individual prices or complete turkey dinners where prices vary per number of people.

Hot food orders available for pick-up between 10 a.m. – 2 p.m. Order online at thefrenchgourmet.com.

Elijah’s offers four different fully prepared Thanksgiving packages: turkey, beef brisket, ham, and prime rib. Each dinner serves 10 people and includes a choice of two sides and a dessert.

To place an order, call 858-455-9529. Food available for pick up or deliver.

Marie Callender’s take-home feasts start at just $99.99 and include a choice of oven roasted turkey breast or ham as well as seven sides and a pie. With several locations throughout the greater San Diego area, you won’t have to travel far to bring home your Thanksgiving meal. Orders can be placed online and all meals require 3 hours reheating time.

Turkey with a charitable element

YouBComplete Run for the Hungry is hosting both a 10K run and 5K run/walk this Thanksgiving day downtown. The race runs through the Gaslamp District and East Village. Proceeds benefit the Jacobs & Cushman San Diego Food Bank and Foodmobile. 10K starts at 7:10am and 5K starts at 8:15.  Early registration is $35 for adults and $22 for youth.

Father Joe’s Villages Thanksgiving Day 5K is a run through Balboa Park with 100% of proceeds benefitting the homeless members of the San Diego community. The race will begin in front of the San Diego Museum of Man. Race begins at 7:45am

Mama’s Kitchen Pie in the Sky Fundraiser happens every year at Thanksgiving. The pies are made by local San Diego chefs and bakers and the money goes toward providing more than 375,000 meals to people affected by HIV/AIDS and cancer. (P.S. San Diego Magazine wants to help them reach their 5,000-pie goal. Buy a pie for $20 or $25. Order online at mamaspies.org and select San Diego Magazine as the seller.)

Buffets, tasting menus, and prix fixe meals

Marina Kitchen offers a modern twist on Thanksgiving classics and American comfort food with its favorites like roasted butternut squash soup and brioche stuffing.

1:30-7 p.m. $48 for adults and $12.99 for children 12 and under. For reservations, call 619-699-8222.

Amaya La Jolla opens its doors to guests for its first winter holiday season with a choice of entrees that ranges from a traditional roasted turkey with dried cherry stuffing to Chilean sea bass. 12-8 p.m. $65 for adults and $25 for children ages 6-12. For reservations, call 858-750-3695.

The Grand Del Mar is home to two different fine dining experiences for the Thanksgiving Holidays. Amaya will feature a three-course tasting menu from 12:30-8 p.m. $78 for adults, $115 with wine pairings and $35 for children ages 6-12. Addison features a Thanksgiving-inspired seven-course menu from 3-8 p.m. $185 per person and $295 with wine pairings. For reservations to either restaurant, call 858-314-1996.

Pacifica Del Mar features eight different entrée selections for its three-course Thanksgiving meal, including grilled filet mignon and seared Atlantic sea scallops.

$39 for the traditional roasted turkey entrée, $49 for all other entrees, $16 for children 12 and under. For reservations, call 858-792-0476.

The Shores seeks to provide an alternative to the traditional Thanksgiving experience with its oceanfront dining and main courses such as toasted macadamia nut ricotta blintz and gremolata crusted butterfish.

10:30 a.m.-7 p.m. $46 for adults, $23 for children ages 6-12, $4/year for children under 5. For reservations, call 866-644-2630.

Estancia La Jolla Hotel & Spa is hosting a special Thanksgiving Day buffet, featuring a chilled seafood bar and signature house drinks in addition to their famous Mary’s Organic Turkey.

2 p.m.- 8 p.m. $60 for adults, $30 for children ages 12 and under. For reservations, call 858.964.6521.

The Hotel del Coronado will open up both its Crown Room and oceanfront Ballroom to host a luxurious Thanksgiving buffet, complete with live entertainment.

2 p.m. – 6 p.m. $98.50 for adults and $40 for children. For reservations, visit hoteldel.com.

La Costa Resort will transform its Poinsettia Ballroom into a lavish Thanksgiving dining experience, featuring a variety of smoked fish, gourmet salads, tapas, and chef specials.

11 a.m. – 5 p.m. $68 for adults,  $28 for children ages 6-16, children 5 and under free. For reservations, call 800-854-5000.

Mimi’s Cafe offers a classic Thanksgiving menu featuring roasted turkey and traditional sides. Guests can choose to dine in or take their orders to go.

8 a.m. to 8 p.m., $15.99 for adults, $7.99 for children ages 12 and under, $89.99 for a feast to-go; serves 6-8 people. To order online or find your local restaurant, visit mimiscafe.com.

Bertrand at Mr. A’s overlooks a spectacular view of the San Diego skyline from it’s outdoor, wrap around balcony. For the holiday meal they are offering a choice of five main entrees, including potato crusted sea bass, roasted dietsel turkey and oven roasted Maine lobster.

12 p.m. – 8:45 p.m. $59.50 per person. For reservations, visit bertrandatmras.com.

The Marine Room is offering five main courses for the Thanksgiving holiday, including options like braised port osso bucco, black angus filet mingon, and julian pear cider brined Sonoma turkey breast.

12 p.m. – 7 p.m. Prices vary depending on dishes, main courses $36-$44. For reservations, call 866-644-2351.

The Inn at Rancho Santa Fe will be featuring a three-course tasting menu created by chef Todd Allison. The options for the main course include both Thanksgiving favorites like Diestel turkey and the Inn’s famous garden crusted tenderloin. 11:30 a.m.-8 p.m. $69.50 for adults and $30 for children ages 6 to 12. For reservations, call 858-381-8289 or reserve a table online.

Mille Fleurs Chef de Cuisine Martin Woesle offers his guests a unique holiday experience with his farm-to-table Thanksgiving menu. Guests can choose between ordering items a la carte or the four-course prix fixe menu, which includes items such as Duck Pate, Roasted Fennel Soup, and Oven-Roasted Diestel Turkey. 1:30 -7 p.m. $65 per guest. Reservations can be made online at www.millefleurs.com or by calling 858-756-3085.

Bali Hai Restaurant is giving this Thanksgiving season a Polynesian twist. Featured entrée dishes include Kalua Braised Turkey Dark Meat, Salmon with a Soy Maple Glaze and Macadamia Nut stuffing with Chinese Sausage. 11:00 a.m. -7 p.m. $39 for adults and $16 for children ages 6 to12. For reservations, call 619-222-1181.

Tom Ham’s Lighthouse brings its fresh seafood to the Thanksgiving table with entrees including Maine lobster claws, Oysters on the Half Shell, and salmon covered in a herb and chipotle citrus glaze. 11:00a.m. -7 p.m. $42 for adults and $86 for children ages 6 to12. Children under 5 are free. For reservations, call 619-291-9110.

Kitchen 1540 at L’auberge Del Mar will feature its signature modern American style cooking with a three-course prix fixe Thanksgiving menu. Guests have the option to choose between four starters, which include beef tartare and squash gnocchi, as well as four entrée options, including duck breast and black cod. 12 -8 p.m. $70 for adults and $34 for children under 12. For reservations, call 858-793-6460.

Carlsbad Beach Bistro at the Hilton Garden Inn will be hosting a traditional three-course Thanksgiving menu with a starter of roasted butternut squash, entrée of roasted turkey with sourdough bread stuffing, and pumpkin pie for dessert. 12. -10 p.m. $26.95 for adults and $14.95 for children ages 6 to12. Children under age 5 are free. For reservations, call 760-476-0800.

Chandler’s at Hilton Carlsbad offers both a classic roasted turkey and the more non-traditional selections of blue cheese-crusted beef tenderloin or crab-crusted sea bass For those who wish to enjoy a gourmet Thanksgiving at their own dining table, Chandler’s offers a to go package priced at $250 designed to serve 16 people.11a.m. -7:30 p.m. $52/$54 based on choice of entrée and $24  for children under age 10. Turkey-To-Go orders must be placed 72 hours in advance. To make reservations for either the restaurant or Turkey-To-Go, call 760-683-5500.

Paradise Point is transforming the Baleen dining room into a Thanksgiving haven, complete with a three-course menu and a gorgeous view overlooking Mission Bay. Menu options include brown sugar-brined turkey, lobster cannelloni, and honey mustard-glazed short rib.3 -7 p.m. $49 for adults and $20 for children. For reservations, visit www.paradisepoint.com

JRDN at Tower23 Hotel will be serving a four-course Thanksgiving meal with a California twist, courtesy of Executive Chef David Warner. Entrée options include roasted Mary’s Turkey, pan seared scallops, grilled beef tenderloin, grilled tombo, and an autumn vegetable risotto. 3 -8 p.m. Prices vary per entrée. For reservations, call 858-270-5736.

Manchester Grand Hyatt is home to two different Thanksgiving feasts this holiday season. Lael’s will feature a buffet that includes seasonal options such as Jack Daniel’s pumpkin bisque, Alaskan king crabs, and cider brine roasted turkey. 11:30 a.m. – 4:30 p.m. $64.95 for adults, $45 for seniors over 62, $25 for children ages 5 to 12, and children 5 and under are free. For reservations, call 619-358-6735. Sally’s on the Water offers guests the choice between a three or four-course meal, priced at $42 per person and $20 for wine pairings. Dinner served from 5:30 – 9:30p.m. For reservations, call 619-358-6740.

Veladora at Rancho Valencia Resort & Spa is hosting an elaborate buffet that includes stations such as charcuterie and cheeses, carving, cold seafood, and desserts. Guests can enjoy life music as they try the truffle honey glazed Scottish trout or chorizo and herb stuffing. 1 -7 p.m. $89 for adults, $29 for children ages 11 and under, children under 3 are free. For reservations, call 858-759-6246.

Grant Grill at the US GRANT Hotel will be serving holiday favorites such as roasted turkey, creamy mashed potatoes, and roasted acorn squash at their Thanksgiving buffet. To ease the stress of the holidays, guests can also enjoy complimentary valet service and live entertainment. Seatings for the buffet will be offered at 12:30p.m., 2p.m., 3:30p.m., 4:15p.m. $75 for adults,$65 for seniors, $29 for children ages 12 and under. For reservations, call 619-744-2039.

BiCE Ristorante is giving Thanksgiving an Italian twist with its carefully crafted holiday menu. This three-course menu includes options such as lacinato kale and farro salad, chicken roulade, and soft polenta. 5p.m. -9:30 p.m. $42 for adults, $21 for children ages 10 and under. For reservations, call 619-239-2423.

Brockton Villa is hosting a special Thanksgiving brunch where Executive Chef Mareyja Sisbarro will be serving specials that include bourbon pumpkin pie panckaes and a Thanksgiving eggs benedict. Restaurant favorites such as healthy breakfast steamers and Coast Toast will also be available. 8a.m. -2p.m. Prices vary. For reservations, visit www.brocktonvilla.com online.

Katsuya San Diego offers a unique Thanksgiving experience for those looking to avoid a typical turkey and gravy dinner.  Featuring its full Japanese-inspired menu, guests can choose between restaurant favorites such as miso-marinated black cod, crispy rice with spicy tuna, and Wagyu Tobanyaki.  For reservations, call 619-814-2000.

W Hotel is transforming its signature restaurant Kelvin into an elegant Thanksgiving dinner, complete with sage honey glazed turkey, grilled country ham, and pumpkin mousse tart.  11:30a.m. – 10p.m. For reservations, call 619-814-2000.

Rancho Bernardo Inn is offering a variety of Thanksgiving Day options for where to eat this Thanksgiving holiday. Guests looking for a traditional, three-course menu of roasted turkey and mashed potatoes will find it at Verdana. 12-9p.m. $38 for adults and $15 for children ages 4-14.Those looking for one more course can head to Avant, which will feature a gourmet four-course menu complete with truffle rilletes and roasted pumkin panna cotta. 2p.m -7p.m. $70 for adults and $35 for children ages 4-14. Finally, the Aragon Ballroom will feature a five-station buffet where guests can indulge in Thanksgiving favorites. 11a.m.-3p.m. $60 for adults and $25 for children ages 4-14. For reservations at any of the restaurants, call 858.675.8550.

Catering

The French Gourmet has the perfect amount of food for families big and small. With turkeys as large as 28 lbs., even the biggest of families will finish their meals feeling as stuffed as the turkeys themselves. Customers can choose menu items at individual prices or complete turkey dinners where prices vary per number of people.

Hot food orders available for pick-up between 10 a.m. – 2 p.m. Order online at thefrenchgourmet.com.

Elijah’s offers four different fully prepared Thanksgiving packages: turkey, beef brisket, ham, and prime rib. Each dinner serves 10 people and includes a choice of two sides and a dessert.

To place an order, call 858-455-9529. Food available for pick up or deliver.

Marie Callender’s take-home feasts start at just $99.99 and include a choice of oven roasted turkey breast or ham as well as seven sides and a pie. With several locations throughout the greater San Diego area, you won’t have to travel far to bring home your Thanksgiving meal. Orders can be placed online and all meals require 3 hours reheating time.

Turkey with a charitable element

YouBComplete Run for the Hungry is hosting both a 10K run and 5K run/walk this Thanksgiving day downtown. The race runs through the Gaslamp District and East Village. Proceeds benefit the Jacobs & Cushman San Diego Food Bank and Foodmobile. 10K starts at 7:10am and 5K starts at 8:15.  Early registration is $35 for adults and $22 for youth.

Father Joe’s Villages Thanksgiving Day 5K is a run through Balboa Park with 100% of proceeds benefitting the homeless members of the San Diego community. The race will begin in front of the San Diego Museum of Man. Race begins at 7:45am

Mama’s Kitchen Pie in the Sky Fundraiser happens every year at Thanksgiving. The pies are made by local San Diego chefs and bakers and the money goes toward providing more than 375,000 meals to people affected by HIV/AIDS and cancer. (P.S. San Diego Magazine wants to help them reach their 5,000-pie goal. Buy a pie for $20 or $25. Order online at mamaspies.org and select San Diego Magazine as the seller.)

So, Michelin chose San Diego to host its annual awards show tonight. Big thing for our city, which people wrote off as the flaccid mozzarella stick or the “fish tacos bro” of California food culture.

Michelin Guide is a pretty fascinating story. It started as a marketing brochure for a tire company and evolved into the strongest global marketing platform for restaurant culture in history. In 1900, there were less than 3,000 cars in all of France. André and Édouard Michelin were trying to sell tires. A niche market. If people drove more, they figured, tires would go bald faster. They’d sell more rubber.

So they published a guidebook with maps, gas stations, mechanics, hotels, restaurants, and travel advice. The “How to Go Bald” book with food as the bait. By the 1920s, people were buying the guide just for the restaurant recs. In 1926, Michelin introduced stars. Originally just one. Five years later, it expanded to three. One meant “very good restaurant.” Two meant “worth a detour.” Three stars meant “worth a special journey.” Wear those tires down to a nub in search of Dover sole.

By WWII, Michelin was the gold standard guide to French food. And French food was the gold standard for western food. Michelin first came to the US in 2005 to New York only. Knicks in five.

In 2007, San Francisco, followed by LA and Vegas in 2008. Michelin stopped publishing in LA and Vegas after two years and stayed dark from 2011–2017. Major theories for this? First, print is expensive. I can attest. ROI on a printed story is hard. Second, people wanted local critics, and they were finding them online. Third, Michelin landed like a stuffed shirt in LA, which had taco carts in its heart. LA swiped left.

Then Michelin discovered a new way to fund what it does. Instead of trying to sell enough books to justify the cost (inspectors, printing, restaurant bills, etc.), it had tourism boards pay for inspectors to come analyze their cities or states.

Tourism boards are massive organizations whose sole goal is to market the cities and states—attract tourists, who pay for hotels and spend money in the city. Heads in beds. The first to swipe its TMD (tourism marketing dollars) credit card was California, which paid $600,000 in 2019 for Michelin to come back to LA, Orange County, Monterey, Sacramento, Santa Barbara, and… San Diego.

It’s an overwhelmingly positive thing, which is never without its doubters and critics. Namely, not everyone is down with the pay for play model.

The biggest reason is that it means cities without big tourism budgets get left out. Chefs in those cities are chefs non grata in the eyes of Michelin. Which is a fair complaint, though also, sadly or not, kind of how capitalism works. Michelin isn’t a government organization. It’s a publicly traded company with real bills to pay and investors and shareholders to answer to.

Since it feels like a tad of a PR dilemma for Michelin, I have a proposal that may or may not work. What if Michelin took a portion of the money it receives from larger cities and used it to fund its expansion into an underserved city or state that can’t afford it? Bake it into the price it charges California or any other state. Again, Michelin’s not obligated to do this; there is no penalty beyond the paper cuts of our public sentiment. But that sort of pay-it-forward model could help other cities without the resources to play the game.

Second, people claim this TMD-funded model somehow taints the winners. I don’t buy that at all. All tourism boards are doing is paying a marketing business (Michelin) to come operate in their city. They’re not telling Michelin which restaurants to choose for awards. As I understand it, Michelin has retained independence, and its inspectors only award restaurants that they feel are absolutely worth it based on merit.

True pay for play would be if that restaurant paid Michelin in exchange for being awarded a star. Or if a tourism board paid Michelin to come to a city and had a say in which restaurants received attention or awards. I haven’t found any proof of that happening, and so I won’t ding the validity of the awards until (and if) I ever do.

All tourism boards can control is which areas they’re willing to pay to have analyzed. For instance, San Diego could technically ask that only the city be analyzed and not the county. Which it did not, most likely because Visit San Diego (our TMD) is in charge of marketing the entire county (and thus why Michelin stars like Jeune et Jolie, Lilo, and Addison are outside of SD city limits).

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So, if you’re dead set on criticizing Michelin, I’m not sold yet on the pay-for-play model being the right route.

The Sapporo Omakase Open is upon us. The event that sold out faster than any in San Diego Magazine’s history. The birth of another tradition.

The idea was simple: partner with the city’s preeminent force in Asian business and culture (the Convoy District) and the longest-running Japanese brewer in the world (Sapporo, founded 1876). Then bring together some of our favorite chefs and food and drink people who specialize in Asian delicacies—sushi, pho, xiao long baos, mochi, musubi, sake, tea, you name it—to shine a light on who they are and the delicious things they create.

There will be a friendly competition, judged by everyone in attendance and a panel of food experts, including longtime Food Network judge (and SDM co-owner) Troy Johnson. Winners will be named and trophied and exalted.

But moreover, SDM and its partners—Snake Oil Cocktail Co, Rivian, Del Mar Wine & Food Festival, and Komé Collective—believe in building local culture will bring together a room full of people to eat, drink, commune, and celebrate those who make San Diego’s food and drink culture hum.

Here is your guide to the restaurants, chefs, and people cooking and creating at the inaugural Sapporo Omakase Open:

Dumpling Inn & Shanghai Saloon

The OG. Dumpling Inn & Shanghai Saloon started in a tinier strip-mall space, famous for Shanghai-style comfort food like jellyfish salad and xiao long baos (XLBs, aka soup dumplings). It became so loved that they took over the giant anchor spot on Convoy (a former iconic Chinese grocery store, which also helped launch Convoy into the pan-Asian food wonderland its become). Its menu is vast, but the dumplings are the legend—with fresh dough rolled each morning, a rounded pocket of porky goodness and a gush of broth. Celebrating 10 years in its massive space (and 32 years overall), the Inn’s XLB comforts everything in its path.

Crab Hut

This is the family-run spot in Convoy for seafood boils, brought to you by the owners of one of the city’s top restaurants, Kingfisher. Crab Hut is their OG idea from owners Ky Phan, sister Kim, and brother in law Quan Le. It’s a love note to their childhood home and family tradition where they grew up in Vietnam. Behind their house was a river. The Phans would fish during the day, and sit around the communal table boiling up the day’s haul at night. There’s the “Bucket for One” filled with snow crab clusters, shrimp, crawfish, mussels, clams, corn on the cob, potatoes, and andouille sausages. There’s the “Go to Town” boil overflowing with everything previously mentioned, plus king crab legs and a glorious Dungeness crab. The most delicious kind of mess.

Lumi by Akira Back

Lumi by Akira Back is led by world-renowned Korean-American chef Akira Back—the ex-pro snowboarder turned Michelin-star, best known for Dosa in Seoul, Yellowtail in Vegas, and this rooftop sushi-plus concept in the Gaslamp. Overlooking Fifth Ave, it’s serious food with a little party in its heart. Along with a serious sushi program, there are dishes like his Japanese-inspired take on pizza (a tuna carpaccio + ponzu mayo idea) or the miso pork belly kimchee chaufa. Want the full show? Order the Nano 9, Lumi’s Signature Mystery Box, a limited nine-piece omakase sushi course unveiled tableside in an ornate carrier leaking fog all over the place. Keep going big (but refined) with Mist of Kyoto, a cocktail-for-two experience—Knob Creek Barrel Rye, Mizunara liqueur, Japanese sweet vermouth, and black walnut bitters, served in a ceremonial tea pot with two equally ceremonious cups. 

Sake Bar GAGA

This concept was inevitable. Ayaka Ito first came onto San Diego’s restaurant scene in 2016 with Beshock Ramen in East Village. The ramen is fantastic, but the place was unique in that it was one of the city’s first portals into the craft of world-class sake. Ito is a kikizakeshi—essentially a certified sake sommelier or master. Sake Bar GAGA is her sake tasting bar in East Village, a 10-seater destination that takes guests on an omakase-style journey of around 20 sakes, hand selected by Ito. For the food, she and chef Ryan Miller collaborated on tapas-style bites with Marie Chiba, a certified sake samurai (one of the few in the world) and owner of Tokyo’s famous sake bar, Eureka. When you choose your dishes—like the blue cheese ham katsu, scallop mango tartar, A5 Wagyu Nigiri, konbu-aged red snapper, snow crab croquettes, you name it—the bar customizes your sake to each food.

Cannonball

San Diego’s largest oceanfront rooftop, hovering above the beach-culture pandemonium at Belmont Park. With a qualification like that, Cannonball could serve gas station sushi and mid boat drinks and be just fine. But local restaurant group Eat. Drink. Sleep (JRDN, The Lakehouse) and chef Luis Romero have made sure the seafood lives up to the view—with over 30 sushi creations, apps like bluefin tostadas with aguachile negro, baked blue crab dip with sriracha honey—plus entrees like a ribeye in uni butter and miso black cod. Watching the daily mix of tanned, parrot-wielding locals, Fit gym body-bods, and tourists is a show in and of itself, made even more enjoyable with a Lychee Lychee—vodka, nigori sake, yuzu liqueur, and lychee syrup. 

Glass Box

Hard to call him underrated, since he won best dish at Del Mar Wine + Food Festival last year. But chef Ethan Yang’s Glass Box still deserves more. The restaurant is an attraction in and of itself—encased in a giant glass cube inside the Sky Deck at Del Mar Highlands. Yang and his chefs are on display, slicing top-notch fatty toro or premium wagyu filet. He offers a 10 to 15 course omakase experience, and the bar brings classics like a Toki Old Fashioned (Suntori Toki, bitters, orange) and modern plays like a Matchatini. 

Ikegi by Chef Stevan Novoa

Cooking. That’s what chef Stevan Novoa’s ikegi is; a Japanese word meaning “reason for being.” A military veteran with 13-plus years of experience in kitchens across the coast of California and Mexico, Novoa has cooked most styles that make the region hum—and developed a deep appreciation for local farmers, fishermen, and ingredient people. Ikegi by Chef Stevan Novoa is his private chef concept, curating tasting menus that span the gamut (coastal California, Mexican, Japanese izakaya) for people in their favorite space: their home.

Mon Chourie 

Few things in life are more affirming than light, fluffy dough balls stuffed with cream and baked to perfection. South Korea native and New York art-student-turned-baker Kelly Kim specializes in classic choux au craquelin—the oversized French cream puffs baked with a slender cookie disc that melts across the top during baking. At Mon Chourie, she starts with her mom’s recipe, then tweaks with seasonal, global flavors—often in collaboration with other local makers. Like the recent pandan mango ice cream choux with indie San Diego-based ice cream brand, Amor. Or a peach oolong tea choux—silky oolong tea-infused cream, peach compote inside that twice-baked, light-as-atmosphere pastry dough. She pops up on Wednesdays at local bakery Michi Michi, plus other spots in town. 

Pho Ga Go 

A restaurant within a restaurant from the family who owns Crab Hut and Kingfisher. Pho is all about the broth and the lengths you’re willing to go for it. At Phở Gà Go, the whole idea is to take the quality of broth they have at Kingfisher—one of food critic Troy Johnson’s “Top Five Restaurants in San Diego”—and serve it in a more casual setting. Chicken bones are simmered for over 12 hours with the highest-possible ingredients (including heirloom garlic from the famed Christopher Ranch in Gilroy), resulting in a broth that’ll send the slightest throat tickle or sniffle scampering away like a frightened little puppy. They also specialize in chả giò—Vietnamese imperial rolls that are in the realm of Chinese-American egg rolls, but ineffably lighter thanks to using rice flour instead of wheat dough—stuffed with pork, shrimp, taro, wood ear mushroom, carrots, and mung bean noodles. 

Roppongi Restaurant & Lounge

In early-2000s San Diego, the next generation of sushi chefs were largely trained in two spots: Sushi Ota, or Roppongi Restaurant & Lounge. First opened in 1998, Roppongi was the Japanese-inspired standout from restaurateur Sami Ladeki, who had made his name with Sammy’s Woodfired Pizza but was blown away by the food culture in Roppongi, Japan. La Jollans cried multiples when it closed in 2015, and relentlessly bugged Ladeki to bring it back. So he did exactly that last year with chef Alfie Szeprethy. They supercharged the design of the space, and rebirthed some of the classics—like the Polynesian crab stack, Mongolian duck quesadilla, the Roppongi Roll (tempura shrimp, unagi, spicy toro), and the Japanese hot rock (thinly sliced steak sizzling on a smooth stone with chili ponzu, sesame goma sauce, and cucumber sunomono). Welcome back. 

Sushi On a Roll

Jeff Roberto is a low-key, laidback icon of sushi in San Diego. At any event, if you spot a surprisingly elaborate sushi case and setup and a couple of itamaes wielding blow-torches or breaking down an entire tuna—that’s Roberto and his Sushi On a Roll. He’s been one of the city’s premier sushi caterers since 1993 (when he started, there were only seven sushi restaurants in the city)—a powerhouse on wheels offers everything from sushi making workshops and classes. When a few US presidents needed sushi, Roberto got the call. His arsenal at this point includes over 1,000 sushi options. But moreover, he’s the warm, smiling attraction at any party that involves high-quality fish in the nude. 

Sweet Vibe

Hard to decide if Sweet Vibe is a viral dessert shop or a highly popular newish entry in tea culture, which runs deep in Convoy. Their cakes have somewhat stolen the buzz, with Thai milk tea cake, taromisu (taro + tiramisu), yuzu cheesecake, sea salt Oreo, etc. They’re also cute as hell, with their bearamisu (a tiramisu with a bear on it) and mousses shaped like French bulldog pups. But its drinks are the core of the menu, with vibrant fruit and milk teas (green Thai lemon, uji matcha foam with jasmine milk, lychee lemon, iced peach oolong), yogurts with Crystal boba, and fruit slushes (mango pomelo, strawberry milk, pink lychee)—all with adjustable sugar and ice levels and boba add-ons. 

This Musubi Love

It’s a sandwich. It’s nigiri. No, it’s musubi. For all the SPAM skeptics, we urge you to honor the deeply Hawaiian and Japanese tradition and witness the charms of a warm, handheld block of sticky rice with a thick slab of teriyaki-glazed canned meat wrapped in nori. Those who have either been raised in the arts or converted tend to exude a higher than expected life happiness. This Musubi Love, a Leucadia musubi speakeasy (you heard us right), focuses exclusively on the minor food religion. The MEHKO (Micro Enterprise Home Kitchen) from founder Roger Post serves classics, plus riffs like the Cordon Bleu-Subi made with panko-fried SPAM, shredded rotisserie chicken, swiss cheese and Bachan’s Japanese BBQ sauce. Or the Dawn Patrol with SPAM, egg, bacon, cheddar cheese and spicy mayo. If you’re still not convinced, the fried BBQ chicken tender musubi or the crispy BBQ tempura shrimp musubi might change your mind. 

Mochichis

It’s the pastry hybrid that everyone who values their mouth should have seen coming. Mochi is having a true uprising in San Diego. Most people know the Japanese specialty from the mochi-covered ice cream found in boxes at various grocery stores, but artisanal mochi comes in many, far more interesting forms. Like donuts. Mochi donuts have that crispy-fried traditional donut exterior, but the chewy-soft, rice-flour soul in the middle. Mochichi in Encinitas—a startup from SDSU grad Beth Kass—specializes in them. Base flavors include creme brulee, strawberry glaze, ube Oreo, churro, an Nutella, but she customizes on request and whim. She also serves an ube float and a Vietnamese coffee float because, well, that should clearly exist. 

In a city overflowing with cortados, ceremonial-grade matcha, and ambitious coffee startups, standing out isn’t easy. It’s even harder when your business doesn’t have a fixed address. That’s the challenge (and increasingly, the appeal) of One of One. 

The Filipino-American coffee and matcha pop-up concept is the work of Kristin Cleavinger, a San Diego native who spent nearly a decade working in the Los Angeles specialty coffee business before returning home to build a concept of her own. The business takes its name from Cleavinger’s grandfather Gregorio Magnaye Bolor, who immigrated from the Philippines to the United States in the 1970s with almost nothing, but managed to build a life for him as well as his descendants. 

It’s that sense of grit, perseverance, and identity that Cleavinger says fueled her to build One of One. “Throughout my time in specialty coffee, I was really curious about Filipino representation, because that wasn’t something that I saw,” she explains. She began to research coffee from the Philippines, but considering the island nation only produces about 0.25 percent of the world’s largest producer, Brazil, there wasn’t much to find.

Instead, she turned inward, drawing from her family’s history and her own Filipina-American identity to build something personal.  “To me, this really is a way to honor my family’s legacy—my nanay, Maria Nieves Bolor, and my tatay Gregorio.”

For her drinks, Cleavinger never uses refined sugars, and syrups are made in-house from organic and regenerative ingredients. The Summer Peach latte, the current seasonal special, layers Ceylon cinnamon, unrefined cane sugar, Maldon sea salt, and ripe yellow peaches for a riff on one of summer’s most glorious treats: peach cobbler. Another new drink is Mint Chip, inspired by Thrifty ice cream with a fresh mint syrup, dark cocoa powder, and chocolate chunks with a base of either espresso or hojicha (roasted Japanese green tea with a mild, sweet, earthy flavor and lower caffeine content than other green teas). 

Other crowd pleasers include the signature Neapolitan latte, which is inspired by childhood memories of her family using Neapolitan ice cream to create pan de sal ice cream sandwiches. She layers housemade organic strawberry syrup, Madagascar vanilla bean-infused oat milk, and dark cocoa-swirled espresso for a tricolored beverage experience that she recommends sipping before stirring to taste each layer on its own merit. 

Past specials have ventured deeper into Filipino flavors, like a turon-inspired latte using jackfruit and banana; another was a coconut pandan matcha made with organic coconut water and topped with a pandan matcha cream.

The sourcing decisions behind these drinks are equally deliberate. Coffee comes from Boondocks, a Filipino-owned LA roaster whose founder is originally from National City. Its current offering, the Galleon blend, combines beans from southern Luzon in the Philippines with Chiapas, Mexico—a nod to the communities woven into San Diego’s own cross-border identity. Matcha is sourced through Este, a local San Diego company that works directly with producers in Mie Prefecture, Japan. 

Every supplier is chosen for value alignment as much as quality—Boondocks’ current blend, for example, directly supports women-owned farms. “Each person has the power to choose where they want to put their dollar,” Cleavinger says. 

You can catch her at regularly scheduled pop-ups at places like Olivewood Gardens in National City (every third Saturday), Ayi in South Park’s Summer Series (every Saturday morning in June), and on regular rotation at Home Ec and Best Bud Floral in Kensington. (More dates are listed on Instagram as well.) Cleavinger says she does have plans to launch a brick-and-mortar shop in the future, ideally with an expanded beverage menu, space for art shows, and a community gathering place for local and Filipino-owned makers.

In a crowded field of coffee concepts, One of One shows that a memorable drink can do more than wake you up. It can tell you something about the person behind the idea—who they are, where they’re from, and where they’re going next.

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San Diego Restaurant News & Food Events

Beth’s Bites

• After appearances on Top Chef and Iron Chef Mexico and stints at big-name kitchens like Vaga and Leu Leu, chef Claudette Zepeda just released her debut cookbook Cooking the Borderlands: Spice and Smoke Between Mexico and the States. By deep diving into the cross-border culinary traditions between Mexico and the United States, Zepeda doesn’t just tell the story of food—it’s a story of her upbringing as a self-proclaimed “border kid,” a moniker all-too-familiar to thousands of people who straddle the two countries. It’s a fascinating (and beautiful) book from one of San Diego’s native daughters and well worth picking up. 
• Despite throwing the North County restaurant world into despair at the news that Matsu was permanently closing, we are blessed with the ability to continue enjoying Chef William Eick’s culinary prowess. Eick is now the chef de cuisine at Pacific Point at the Park Hyatt Aviara Resort in Carlsbad, working alongside sushi chef Meljohn Sebastian to design a new Asian-inspired menu focused on seasonality. Matsu may be over (for now), but Eick’s talent is still on full display. 
• Urban Property Group just announced a deal for a new cafe opening in the freshly renovated Five50 West in Little Italy. Café Noelia will open this summer, bringing a slew of coffee, matcha, toasts, and sandos to the ground floor of the building, where (rumor has it) a Japanese speakeasy is also on the way. 
• In the latest twist of the weirdly ongoing story that is Modern Times Beer, its Encinitas location, the Far West Lounge, is no more. The once-renowned local craft beer brand flew too close to the sun during the beverage boom and now, after closures, sales, and corporate splits, only exists with a small handful of the original tasting rooms and as a craft coffee brand (that’s not actually related to the beer side of things anymore).

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