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.
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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.”
A perfectly designed home rarely happens by accident. Those kitchens that feel effortless and rooms that seem to tell a story the second you walk in? They’re usually the work of someone who knows exactly what they’re doing.
It’s knowing which ideas will actually work, which materials will hold up over time, and how to turn a collection of choices into a space that feels intentional. That’s where a professional interior designer comes in.
For the American Society of Interior Designers (ASID) California San Diego Chapter, the goal is to help people see interior design as more than just the finished look. Behind every well-designed space is a process built on technical expertise. Designers are educated in everything from professional software and construction details to building codes, space planning, materials, and functionality.
Courtesy of ASID
“People don’t always realize how much goes on behind the scenes,” Kirsten Recce , current president of the ASID California San Diego Chapter, says. “Our designers are not just doing furniture placement and color selection and picking out new fluffy pillows. That’s not what they’re trained for.”
ASID members bring formal education, continued learning, and industry knowledge to their projects, helping create spaces that are not only beautiful, but designed to work. A paint color that changes completely depending on the lighting. A material that looks beautiful in a showroom but doesn’t make sense for everyday life. A layout that photographs well but doesn’t function for the people living there. These are the details where professional guidance can make all the difference.
Still, one of the biggest misconceptions about hiring an interior designer is that it’s reserved for massive renovations, luxury homes, or people who already know exactly what they want. The process can feel intimidating. Where do you begin? Is a designer worth the investment? What if you only need help with one room?
ASID’s answer: start with one hour.
ASID’s Spruce Up events break down one of the biggest barriers between homeowners and professional design: knowing where to begin. Held twice a year, the community program gives homeowners the chance to work directly with an ASID designer through a one-hour, $125 consultation in their own home. Whether you’re looking for advice on furniture placement, window treatments, kitchen and bath updates, remodeling ideas, vacation rentals, color selections or something else entirely, the upcoming September 2026 event offers an approachable way to get expert guidance before committing to a full project. Signups are open through Sept. 7, with consultations taking place Sept. 21 through Oct. 31. Proceeds benefit ASID San Diego’s educational and community programs. Register here!
Courtesy of ASID
“It’s a great opportunity for people who are in that exploratory phase,” Recce says. “Maybe they’re not sure they want to hire an interior designer yet, or they think it sounds daunting or expensive. This gives them a chance to discover what working with a designer is actually like.”
Design is personal. A good designer isn’t just creating a beautiful room; they’re helping create a space that fits the way someone lives.
“We’re a resource to all of San Diego County,” Recce says. “It doesn’t cost anything to pick up the phone and call and ask. We’ll answer.”
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
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
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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