As we reported a while back, master fermenter Rey Knight was closing a deal on a San Diego location for his Butcher’s Brewing Company. And now he’s locked up Manzanita Brewing’s original space in Santee (9962 Prospect Ave.) for his first nano-brewery and tasting room. Already with the city’s top Thai food and Phil’s BBQ, Santee’s mouths are increasingly less torporific. Knight first made his name with Knight Salumi Company (his finnochiona was fantastic), then moved onto beer with the successful Butcher’s. Some high-profile spots—from Downtown’s Cowboy Star to Sprouts markets—carry the original line as well as the spinoff, Mucho Aloha. Landing this 4,000 square-foot space will allow him to produce and distribute up to 1,400 kegs of the seven Butcher’s Brewing beers—six IPAs and a barleywine—all over the San Diego market.
“It’ll also give me a place to tinker and create eclectic, one-off beers that are very high-quality, small-batch and only for a few taps,” he says. “I’m not going to lie. I like all the beers I’ve made so far. But just making them over and over again is humdrum. I want to get creative with something a local farmer brings me. This allows me to do that.”
Butcher’s Brewing looks to open by March. After that, Knight says he’s looking to open five more locations—in Orange County, L.A., Santa Barbara, San Francisco and Hawaii. To talk with Knight personally about the plans, he’ll be at Solace & The Moonlight Lounge—owned by his brother-in-law Matt Gordon—on Feb. 5 with tastes of Mucho Aloha beers.
There’s a new sort of cattle call coming to Santee. Come late summer, East County’s first homage to the classic New York steakhouse experience, The Heritage Steakhouse, opens to the public at the Lantern Crest Senior Living resort community. With it comes prime cuts of beef, an Art Deco ambiance, and a modern twist on an old-school tradition with killer sunset views from the sixth floor dining room.
Michael Grant, founder of both the residential community and restaurant, was born and raised in East County, so he knows firsthand the lack of high-end dining options in the area. “If you want to go to a nice five star-type restaurant, you go downtown or to La Jolla, Del Mar, Little Italy, and so forth because that’s where the options are,” he says.
So he decided to bring the options to the people by building a destination that’s not only open to the public, but also located on resort property—much like The Marine Room at the La Jolla Beach & Tennis Club.
The premise behind The Heritage is an updated take on the traditional steakhouse experience (think tableside Caesar salads, oysters Rockefeller, and of course, a focus on the meat). The Heritage will have all that, but expect a few twists as well. For example, Hasselback potatoes are a steakhouse staple—thinly sliced and roasted for crispy edges and tender interior, then finished with various toppings like butter, sour cream, or herbs. Heritage’s take will be a Hasselback sweet potato, seasoned slightly differently.
Courtesy of The Heritage Steakhouse
But steak lovers can be sure of one thing: Nobody is messing with the beef. “Steaks are the main event,” promises Scott Barnett, a veteran hospitality consultant. The menu centers around hand-cut, USDA-certified Prime Angus, and Wagyu steaks aged a minimum of 28 days, with options like filet mignon, New York strip, ribeye, a 48-ounce Tomahawk, and a classic Delmonico steak, plus pork chops, racks of lamb, and other proteins.
Each steak is prepared in a radiant heat broiler for a top-and-bottom sear, ensuring a perfect outer crust and tender interior every time. Desserts will be made daily in-house, and the full bar will specialize in craft cocktails of the Art Deco era, as well as wines sourced from Napa Valley, Bordeaux, Valle de Guadalupe, and other regions around the world.
Upon first arrival, guests can take advantage of the free valet parking (not something you’ll get in Little Italy!) before a doorman opens the entryway and ushers you to the glass elevator that will ferry you to the top floor of the tallest building in Santee. (The panoramic views speak for themselves.) Once you arrive in the lobby, seating and cocktails await if needed; otherwise, the Art Deco-inspired dining room with seating for 125 uses dark wood and pops of gold to emulate an old-school New York vibe, complete with a chandelier and terraced ceiling that feels like a grandiose throwback to a glamorous flapper ballroom.
Keep an eye out for custom artwork decorating the 4,000-square-foot space, including the lobby. Designer and artist Nancy Robinson created all the gold and black silhouette designs in the lobby, as well as the one-of-a-kind artworks around the space. However, the aesthetic is not a complete throwback to a previous era, insists Clifford Grant, vice president of operations and development.
“There aren’t any steakhouses, at least in San Diego, that are really doing this modern homage on the classic style,” he says. “That’s what we’re really trying to define ourselves with in doing this project.” And for as much as the team believes guests will be dazzled by the views and the vibe (not to mention the lack of comparable options in the area), Barnett believes the quality steaks and the high-end service will be what keeps people coming back again and again.
“The guest has to leave with an emotional souvenir that says, ‘That was something unique, that was different, I need to come back,’” he says. “That’s our real goal.”
The Heritage Steakhouse opens late summer 2026 at 200 Lantern Crest Way in Santee. Initial opening hours will be Sunday through Thursday, 4 p.m. to 9 p.m. and Friday through Saturday, 4 p.m. to 10 p.m.
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.
Iconic Dudley's Bakery to open deli in Kearny Mesa
By Troy Johnson
San Diego has some solid bakeries now, from Bread & Cie to Con Pane and Sadie Rose. But ask any local for their first memory of lust-worthy, high-quality bread?
The answer is almost always Dudley’s Bakery—where for the last 50 years, every San Diegan with an operable sense of smell has stopped for some potato bread on their way to “see snow” in Julian.
Now San Diegans won’t have to drive so far for their fix. Evan Brunye, son of Dudley’s owners Barry and Laurie Brunye, is opening Dudley’s Deli in Kearny Mesa (9119 Clairemont Mesa Blvd.) in the former Chick-A-Deli. Brunye opened the first offshoot of the bakery last year in Santee. This location, which he hopes to open within three weeks, will be the first that isn’t a hell of a drive for us city folk.
Menu standouts include the Strawberry Turkey (that famed potato sheepherder bread with a layer of fresh strawberries and strawberry preserves), the TBA (turkey, bacon and avo on their Western Wheat Bread), and California Roast Beef on jalapeño-cheddar loaf. You can also build your own starting with your favorite Dudley’s bread, then meats and some inventive condiments (cilantro-garlic mayo, Frank’s Red Hot Sauce, crab apple jelly, pico de gallo, peanut butter, etc.). Open from 6AM to 4PM, Dudley’s Deli will bake its own pastries. The bread will be delivered from the mother ship every other day.
“We tried to bake the bread onsite in Santee, and it’s just so much bread,” explains Brunye. “The ovens in Santa Ysabel you can fit 20 people in. We don’t have that kind of space.”
Evan, a mechanical engineer by trade, raised the money for the delis the hard way. Walking at night in Mission Beach in 2011, he was attacked from behind and ultimately stabbed in the leg four times. The police didn’t arrest the attacker, because Brunye had defended himself pretty well and given the attacker a black eye. “So I had to sue the guy, and won enough to start my own business,” explains Brunye, who made a full recovery after a year of rehabilitation. “If it wasn’t for that, I’d probably still be an engineer.”
Iconic Dudley's Bakery to open deli in Kearny Mesa
By Troy Johnson
San Diego has some solid bakeries now, from Bread & Cie to Con Pane and Sadie Rose. But ask any local for their first memory of lust-worthy, high-quality bread?
The answer is almost always Dudley’s Bakery—where for the last 50 years, every San Diegan with an operable sense of smell has stopped for some potato bread on their way to “see snow” in Julian.
Now San Diegans won’t have to drive so far for their fix. Evan Brunye, son of Dudley’s owners Barry and Laurie Brunye, is opening Dudley’s Deli in Kearny Mesa (9119 Clairemont Mesa Blvd.) in the former Chick-A-Deli. Brunye opened the first offshoot of the bakery last year in Santee. This location, which he hopes to open within three weeks, will be the first that isn’t a hell of a drive for us city folk.
Menu standouts include the Strawberry Turkey (that famed potato sheepherder bread with a layer of fresh strawberries and strawberry preserves), the TBA (turkey, bacon and avo on their Western Wheat Bread), and California Roast Beef on jalapeño-cheddar loaf. You can also build your own starting with your favorite Dudley’s bread, then meats and some inventive condiments (cilantro-garlic mayo, Frank’s Red Hot Sauce, crab apple jelly, pico de gallo, peanut butter, etc.). Open from 6AM to 4PM, Dudley’s Deli will bake its own pastries. The bread will be delivered from the mother ship every other day.
“We tried to bake the bread onsite in Santee, and it’s just so much bread,” explains Brunye. “The ovens in Santa Ysabel you can fit 20 people in. We don’t have that kind of space.”
Evan, a mechanical engineer by trade, raised the money for the delis the hard way. Walking at night in Mission Beach in 2011, he was attacked from behind and ultimately stabbed in the leg four times. The police didn’t arrest the attacker, because Brunye had defended himself pretty well and given the attacker a black eye. “So I had to sue the guy, and won enough to start my own business,” explains Brunye, who made a full recovery after a year of rehabilitation. “If it wasn’t for that, I’d probably still be an engineer.”
Today’s seniors are more connected than ever, with a renewed focus on retirement as a time of discovery and enriching experiences. The ultimate reward for a retirement well-earned is the wisdom to appreciate it all, and what better place to enjoy that unique perspective than Vi at La Jolla Village, in the heart of San Diego.
All-access pass to good living.
As a Continuing Care Retirement Community (CCRC), Vi provides access to a connected and fulfilling community while making it easy to plan for future care, should the need ever arise. With a care plan in place, residents enjoy greater financial predictability and long-term value, freeing them to focus on making the most out of retirement.
Resort-style amenities at the epicenter of a cultural hub like San Diego offer a retirement experience unlike any other. Paired with exceptional dining, spacious accommodations and dedicated staff, the best of maintenance-free living is all around. And with the introduction of Vista 360 Well-Being, Vi’s panoramic approach to wellness, there are more ways than ever for residents to access it all.
The harmony of mind, body and community.
Courtesy of Vi at La Jolla Village
The key to longevity is striking the right balance in maintaining an active lifestyle with an active mind in a fulfilling community. With newly renovated community spaces and restaurants, Vista brings a variety of opportunities for residents to elevate their well-being through Vi-exclusive “Signature Experiences.”
Vista Enrich takes an evidence-based approach to brain vitality, keeping residents at the forefront of cognitive health through exergaming (exercising + gaming), nutritional plans and informative workshops. It is also home to The Brain Vitality Studio, an innovative facility dedicated to cognitive fitness that has garnered national recognition.
Vista Discover invites residents into stimulating educational experiences, from chef-led cooking demos and guided wine tastings to lectures at local universities and intimate lectures following cultural outings.
While Vista Enrich focuses on brain health and Vista Discover engages residents intellectually, Vista Explore cultivates a sense of adventure through curated travel and local excursions. But broadening one’s horizons doesn’t always require a plane ticket. One recent event brought a taste of the world right to the community: an onsite “jazz cruise” featuring live music and global cuisine served at a series of themed “ports” all within the community’s own ballroom.
“Location, location, location”
Courtesy of Vi at La Jolla Village
One of the biggest perks of life at Vi at La Jolla Village is its proximity to just about everything. With easy access to transportation and local attractions just steps away, residents can explore and engage with their community at their own pace.
“There are trolley and bus stops within a 5-minute walk that will get you to the beach, UCSD Campus, medical appointments, downtown La Jolla or San Diego, et cetera. We rarely use our car,” said resident Tom Yager.
With the best of San Diego just steps away, residents don’t just live in the city, they live within reach of everything that makes it special.
The best of all worlds.
Courtesy of Vi at La Jolla Village
At Vi at La Jolla Village, retirement isn’t a chapter to slow down; it’s an invitation to discover more. Tailored community experiences created by Vista, paired with the vibrant pulse of San Diego just outside the door, mean that residents don’t have to choose between security and adventure, connection and independence. They get all of it.
This is what an all-access pass to good living looks like: the comforts of an elevated lifestyle, a community built for growth and a city made for discovery – all in one place.
To learn more about Vi at La Jolla Village or for details on available floor plans, visit ViatLaJollaVillage.com/SDM.
Most of us think cow when we think of milk—or most non-cheese dairy products. That’s what is most common in the U.S. But there’s a whole world of people who adore both goat’s and sheep’s milk, and we’re seeing more of it in the markets. For those who can’t tolerate cow’s milk, goat’s milk—with its different fats and proteins and lower levels of lactose can make dairy more tolerable. Sheep milk, on the other hand is higher in lactose than either cow’s or goat’s milk, so it’s not recommended to those who are severely lactose intolerant, but it is richer in protein. And while it has about double the fat content of the others, it contains higher levels of conjugated linoleic acid, which may promote fat loss, improve blood lipid levels, and possibly help prevent diabetes.
Okay, enough of the dietary talk. Check with your doctor if you have medical issues. Let’s talk flavor, cooking, and all the good stuff. I decided to make a Brousse cheese—a simple soft goat/cow cheese that uses lemon and salt to get a curd and add a touch of flavor. I had remembered seeing goat milk at Sprouts, so off I went. The full fat version I needed wasn’t on the shelf so I asked an employee if they had any in the back. While waiting I perused the yogurt section and found goat’s milk and then sheep’s milk yogurt. I somehow had missed these so in went several containers into my cart—and now to you.
yogurt and milk
Meyenberg Goat Milk
I’ll cut to the chase. I got the wrong milk for making cheese. Meyenberg, based in California’s Central Valley, makes ultra-pasteurized whole and low-fat milk. Perfectly good for drinking and cooking. Not at all good for making cheese. But, the milk is delicious—like drinking liquid goat cheese. If you don’t want to drink it, add it to soup or pudding, make gelato, add to quiche or a custard. Basically, anything you’d add milk to, but know the taste is going to be more distinctive than cow’s milk. $3.99 a quart
Skyhill Farms Goat Yogurt
Skyhill Farms, of Napa Valley, started out as an organic produce farm but they began acquiring a herd of goats and started selling goat cheese in 1991. I am now cooing over their yogurt. There are at least six varieties at Sprouts—plain, peach, blueberry, vanilla, strawberry, and raspberry. They’re thick and creamy with a good amount of tang. If you want to take it to another level, strain the plain yogurt overnight in cheesecloth to make a soft goat’s milk cheese. You could marinate the cheese in olive oil and herbs, then have a spread for crackers. $1.99 for a 6-ounce container
Bellwether Farms Sheep Milk Yogurt
I’ve long been an acolyte of the Bellwether Farms cheese folks, especially their cow’s milk Carmody and Crescenza. But now I’m adding the sheep’s milk yogurt to my list of must enjoys. The yogurt from the pastured goats at the family-owned Sonoma farm is rich and sweet. I enjoyed both the plain and vanilla flavors, but they also sell strawberry, blueberry, blackberry, and spiced apple (I didn’t see the latter two at Sprouts, but it may be a seasonal thing). Like the goat yogurt, you can drain the plain variety to make a soft cheese—perhaps to spread on a toasted bagel. How about adding it to cheesecake, making panna cotta, or making a sheep’s yogurt tzaziki? $2.29 for a 6-ounce container
After 15 years married, my husband and I tend to agree on most things. But there’s one argument we both refuse to bend on—I prefer okonomiyaki Osaka-style, and he’s a die-hard Hiroshima-style devotee. (To be fair, we both adore both styles, but at this point, it’s just fun to have a low-stakes disagreement.)
Okonomiyaki is one of Japan’s greatest comfort foods, a savory pancake that’s about the size of a DVD, if you aren’t too young to know what that is. It’s not terribly hard to make—it’s flour, eggs, dashi stock or water, and a whole heap of shredded cabbage, plus optional fillings like green onions, pork belly, or bonito flakes, all cooked fresh on a flat top griddle. Drizzle some kewpie mayo and okonomiyaki sauce on top, and you’re hot to go.
However, it’s not easy to make well, and as you now know, people have capital-O Opinions about Osaka-versus-Hiroshima. Hiroshima-style layers the ingredients one by one rather than mixing them together, adding a layer of soba or udon noodles and topping it all off with a fried egg. For Osaka-style, all the ingredients are mixed together and then cooked on the griddle, so every bite includes every ingredient in a hodgepodge of deliciousness. (One Osaka variation called modan-yaki does include soba noodles mixed in the batter, but they’re not traditionally used in that regional version.)
Despite a childhood spent in Osaka, Japan, Kumi Alexander specializes in making Hiroshima-style okonomiyaki. “Okonomiyaki has been part of my life for as long as I can remember,” she explains. “My parents ran their own business when I was growing up, so Saturdays were often busy, and okonomiyaki was one of my mother’s go-to lunches because it was simple and easy to make.”
Alexander came to San Diego seven years ago with a desire to bring a part of her culture with her—not just a product, but a feeling. “When I thought about what could do that, the answer was almost obvious: okonomiyaki,” she says.
She originally launched Surf’n Slaw as a mobile pop-up food stand in August 2025, offering what Alexander calls Japanese-meets-California okonomiyaki. “Our full Surf’n Slaw includes cabbage, noodles, umami dough, beef, shrimp, and vegetables,” she explains. The menu also has a “Green Wave Slaw,” an Osaka-style version that can be made vegan and gluten-free, as well as matcha drinks.
Currently, Surf’n Slaw pops up at farmers markets in North Park, Scripps Ranch, Hillcrest, La Jolla, and La Mesa, as well as other local markets and community events. Eventually, she may expand to a permanent location, but that’s a future goal. And while Alexander hopes that one day okonomiyaki will be as well-known to American audiences as ramen or sushi, for now, she’s just happy to share a bit of home with San Diego.
Izola Bakery announced big plans for a second location and bakery HQ (checks notes) over three years ago and it’s kind of been crickets since then. But there may be movement in the expansion plan—the East Village bakery recently put out a hiring call for “the people we need to help us build what’s next.” Here’s hoping things get cooking (or baking, as the case may be) soon.
As a California-born, East Coast-raised foodie, I can confidently say the East Coast has the deli game on lock. So whenever anyone announces they’re bringing an East Coast-style sandwich to the West Coast, I remain cautiously optimistic until proven otherwise. (Big Jim’s in Pacific Beach is a phenomenal example of a transplant done exceptionally well.) Los Angeles-based Ggiata Delicatessen recently announced plans to open a location in Encinitas, promising authentic Italian staples like meatball parmesan subs, cheesesteaks, and Italian cold cuts. Don’t let me down, guys!
Unfortunately, it’s not all openings and expansions. Nola on 5th in Hillcrest permanently ceased operations without warning or explanation. We can probably pick from one (or more) squares on Restaurant Closure Bingo for the reason (increased costs for ingredients, labor, equipment, etc.), but for the jambalaya enthusiast, it doesn’t really matter why. It’s simply adieu to a slice of The Big Easy in San Diego.
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.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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