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The 92-year old institution listed five buildings (which include the restaurant) for sale this week
For 92 years, Las Cuatro Milpas bucked the odds. Petra and Natividad Estudillo opened the restaurant on Logan Avenue in 1933, serving simple plates of comfort food like rice, beans, tacos, burritos, and the best tortillas in town. It’s hardly changed a bit since then—it’s still cash-only, the lard-laden beans are last meal-worthy delicious, and there’s always a daily line of hungry patrons snaking around the block.
But soon, the tortilla press will close for the last time and the Estudillo family will hand over the keys to someone else. As of this week, the property is officially for sale.
Real estate broker Voltaire Lepe says he’s been working with the family to help them explore their exit options for “quite some time.” When San Diego Magazine spoke to Sofia Estudillo (Petra and Natividad’s granddaughter) last year, she estimated the restaurant was near the end of its lifespan. The next generation of descendants have other careers, and her and her sister Margarita, who owns the restaurant, are getting too old to keep running it. Lepe says they’ve been ready to retire, “but they just didn’t know how to go about it.”
Las Cuatro Milpas has been a San Diego institution for nearly a century, appearing on the Netflix series Taco Chronicles and topping pretty much every list for Best Mexican food they’ve ever been nominated for. There have been a lot of expectations to live up to.
“I think if there wasn’t those pressures, they would have retired a long time ago,” Lepe says. “They’ve been working there for their entire lives… They’re just like, ‘We’re done. We had a good run.’” Putting the property up for sale one day after The San Diego Union-Tribune reported the restaurant’s debt of $60,000 in back taxes raised some eyebrows at the timing. But Lepe dismissed the correlation, claiming tax debts and liens like these are typical for small businesses, and the amount of money expected for the sale of the property far exceeds the debt.
“I don’t even know the number off the top of my head, but it’s nothing compared to the value of their real estate and the value of their business,” he says.
The current listing is for the building only, and at $1,995,000, includes two commercial units, eight residential properties, three garages, and one storage unit comprising nearly 12,000-square-feet in total. While Las Cuatro Milpas is not currently listed as for sale, he says that if the right offer came around, the Estudillos would consider selling the name, recipes, equipment—something Sofia originally said they would not do.

(So there is a chance that someone—ahem, cough—could buy Las Cuatro Milpas and keep the legend alive. Just saying.)
But, Lepe explains, taking the steps towards closing the door on an icon of this magnitude was a heavy decision for the family. And even after one day on the market, Lepe says he’s been inundated with interest. (Due to the overwhelming interest in both the property and the business, he’s collecting all bids to bring to the family on August 6.)
It’s a bittersweet development—on one hand, ending a run while you’re still on top is a pretty baller move. But closing the book on a cherished and longstanding pillar of the community will always leave a sense of loss. Lepe says in his talks with the family, they feel both sorrow and relief at the thought of rest after so many of their lives have been spent in service.
“I think it’s a thing to be celebrated,” he says. “I think a lot of people in the neighborhood are happy for them.”
San Diego Magazine reached out to the Estudillo family on Friday morning and has not yet received a reply. We will update this article as new information becomes available.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
The new Hawaiian- and Japanese-inspired cafe will serve locally caught bluefin, fresh spring rolls, housemade sauces, and plenty of matcha
Not all monsters have to be scary. In fact, entrepreneur Pinyada “Ada” Primpray’s is delightful. Sea Monster, a small cafe that will serve poke bowls, fresh spring rolls, and matcha, will open in Mission Valley by the end of the year.
“The concept is a Hawaiian- and Japanese-style cafe,” Primpray explains. She calls it Sea Monster in homage to her friend’s popular restaurant Big Monster Sushi & Thai in Hawaii, but “the idea really started to take shape after I came back from a solo trip to Italy,” she says. The experience inspired her to start her own concept that mixed her culture, experience, and passion for food.
Sea Monster will be her first restaurant as an owner, but Primpray has worked in restaurants for 15 years in places like Kauai, Chicago, New York, and San Diego. She realized a similar health-conscious, seafood-forward, quick-service restaurant could work here, especially in that corner of Mission Valley where pizza and burgers reign. Plus, she points to the massive development plans for the area—between Riverwalk bringing thousands of new homes to the area and even more coming from San Diego State University, there are lots of new locals looming on the horizon.
She brought on Head Chef Wasu Gibb Palipote from Sushisamba in Los Angeles to develop the menu and signature sauces, like ink wasabi and a larb sauce. “Every couple of months, we plan to introduce a new signature sauce created exclusively for Sea Monster by [Chef Palipote],” she says. All the sauces will be homemade, including a basil creamy sauce and sesame vinegar.

Sea Monster’s menu centers around fresh poke bowls—mostly locally-caught bluefin tuna and hamachi as well as salmon, served California-style rather than Hawaiian-style (the sauces are added to order rather than marinating on the fish, which can overpower its flavor). Toppings will range from the usual, like edamame and green onion, to upscale, like uni (sea urchin). She’ll also serve fresh salad rolls, a popular light snack in Vietnam and her native Thailand, with vegetables and seafood like salmon, shrimp, and imitation crab. Everything will be served to-go, although there will be very limited seating for people who want to dive in right away.
The matcha program will start small, with six iterations planned for opening and potentially more in the future. “I really want to have mango sticky rice,” she adds. Beyond adding items to the menu, Primpray says she hopes Sea Monster will be more than a restaurant. “I want it to grow into a lifestyle brand with its own little world,” she says, pointing to the restaurant’s mascot, Smoo. A monster with aspirations of growing bigger and bigger until it takes over? Yeah, sounds about right.
Sea Monster will open daily for lunch and dinner in late 2026 at 6110 Friars Road in Mission Valley.
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.
Kuya Sharpens owner Joshua “Jhun” de Andres turned a meditative practice into a business caring for prized kitchen knives—one whetstone at a time
“A sharp knife is a safe knife,” says Joshua “Jhun” de Andres, owner of Kuya Sharpens. It only takes a light touch to guide a properly-sharpened knife, while dull knives require much more force to cut through an object, increasing the likelihood and severity of an injury. “If you slip, that’s a lot of force that is now going into your finger, your hand, and that’s where it becomes extremely dangerous.”
De Andres started sharpening knives as a meditative practice during a time of personal grief, a way to zone in on a task with a useful and satisfying outcome. “[It was a] reminder to myself that you can fix something that’s broken and give it purpose again.” Once he ran through his own collection of knives, he started asking friends and family if he could sharpen theirs. When he’d sharpened everyone’s knives he could think of, he started posting videos on TikTok, where his first professional chef customer found him: Chef Tanner Stanich, chef de cuisine at Michelin-recognized Bib Gourmand Mabel’s Gone Fishing.

“That’s when things really started to take off,” he laughs. He uses whetstones rather than motorized belt sanders to sharpen, which gives him the ability to make microadjustments during the process for a more customized and controlled result. Whetstones also preserve steel more efficiently than other mechanical processes, which are faster, but take off more of the knife’s edge in exchange, reducing the lifespan of the knife.
Learning how to master whetstones takes a lot of time and practice, and while de Andres specializes in sharpening Japanese knives, he’ll sharpen a knife from anywhere. “Every knife deserves to be sharp,” he says.
Japanese kitchen knives are designed for extremely specific purposes: there’s a knife to break down a fish (deba), cut through boneless raw fish for sushi and sashimi (yanagiba), slice vegetables (nakiri), carve meat (sujihiki), debone poultry (honesuki), and even knives only the executive chef can use (kiritsuke). Few other culinary cultures utilize such ultra-specialized tools, and Japanese steel is prized for its extreme hardness and ability to maintain a razor-thin edge for decades when properly cared for.
De Andres is still figuring out different ways to expand his business: hosting workshops at Home Ec on Adams Avenue, creating knife restoration tutorials, and launching private lessons, all while continuing to sharpen knives people bring to him or even send from across the country. And he knows that for both home cooks and professional chefs, sharpening a knife that may have cost hundreds of dollars on a whetstone can feel overwhelming. Will I ruin it? Will I break it?
“You’re most likely not going to break it,” he promises. “But you are going to make it yours, and you have to kind of be okay with that.” Knives age and change just like humans do. Sharpening is an essential part of maintenance, and shaving away the dull edges to restore a shine takes care. And de Andres cares a lot.
“It’s just been really life-giving to me,” he says. “I know it seems really silly that taking a knife and putting it on a whetstone can change your perspective on how you view the world, but for me, it came to me at a time when I needed it most.”

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.
Check out the stacked lineup of talent participating in this year’s celebration of food, cocktails, wellness, and SoCal energy
Tickets to the Del Mar Wine & Food Festival get you in the door. The real fun is figuring out who you’ll run into once you’re there. This year’s weeklong schedule of exclusive events, running September 30–October 4, includes dinners, tastings, and loosely-supervised chaos where celebrity chefs and local icons finally let their hair down.
The festival has a track record of the unexpected: Bryan Cranston and Aaron Paul once toasted their mezcal brand Dos Hombres with an intimate dinner at the Lodge at Torrey Pines (and then, evidently unsatisfied, kept drinking it on the cliffs above Blacks Beach with a rotating cast of San Diego and Food Network chefs. Alex Morgan showed up for a dinner under the lights honoring the country’s most badass women chefs). Drew Brees ran a celebrity pickleball tournament where the guy from It’s Always Sunny in Philadelphia got absolutely humbled by locals.
If you scored a ticket to last year’s Grand Tasting, you might’ve caught Guy Fieri doing exactly what Guy Fieri does: strolling the grass, signing t-shirts and foreheads, and hanging off the DJ surf van like it was built for him. Meanwhile, local chef Ethan Yang of Glass Box walked off with the Chef Competition surfboard.
So whether your plan for 2026 is to corner legendary San Diego chefs like Victor Jimenez of Cowboy Star and Jon Sloan of Juniper & Ivy in person, or just aim for a spontaneous golf cart ride with a Food Network star—here’s your cheat sheet for where to run into a celebrity chef, TV personality, award-winning winemaker, or pro athlete at this year’s Del Mar Wine & Food Festival.

Consider this your soft landing into festival week—the walk-around tasting that eases you in before things get chaotic later on. Monarch Ocean Pub hands its patio over to the flavors that define San Diego eating: Baja seafood done right, coastal bites, Mexican flavors with some heat behind them, all the staples locals will fight you over.
The celebrity sightings here lean more “bump into” than “spot from across the room.” Troy Johnson—Food Network judge, San Diego Magazine chief content officer and co-owner, Emmy-winning host, a man who has eaten his way across the entire country professionally—is the type to materialize at whichever station has the longest line, because he already knows it’s worth the wait. Ask him what he’s had so far. He’ll have opinions.
Then there’s celebrity pastry chef Karen Krasne, owner and executive pastry chef of Extraordinary Desserts, James Beard House alum, and a woman Forbes once ranked among the top 10 pastry chefs in the country—which tracks, because you might find her holding court next to a tray of her roasted pecan shortbread dipped in white chocolate, explaining exactly why this is the flavor combination. You will listen to every word, too, because you’ll want to try that cookie.
This is an opening night party where the person next to you in line might just be the one who baked the thing you’re about to eat.

Fifty years ago, a Napa Chardonnay beat France at its own game and rewrote what the world thought it knew about wine. This dinner is that legacy, poured by the family who built it, course by course.
Under the arches at Fairmont Grand Del Mar, Ernie Hahn and the Hahn family, who partnered with the Barretts to revive Chateau Montelena into the Napa powerhouse it is today, host an evening built entirely around the winery’s most iconic pours. Every course gets its own pairing straight from the Montelena portfolio, so you’re not just hearing about the Judgment of Paris, you’re tasting the wine that started it.
Chef Mawa McQueen, a former James Beard Best of the West winner out of Aspen, brings globally inspired cuisine and serious technique to the table. Alongside her, Fairmont Grand Del Mar’s executive chef Bryn McArthur leans into farm-to-table sensibility shaped by a career of global kitchens. Together they’re building a menu meant to hold its own against wine that already changed history once.
This is the rare dinner where the wine isn’t just accompanying the meal, it’s the reason the meal exists. Fifty years after Paris, the rematch is happening right here in Del Mar.

Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
KQ Aesthetic Society goes beyond cosmetic to provide comprehensive care and transformative results
Kelly H. Harfouche, founder of KQ Aesthetic Society, knows firsthand that cosmetic treatments like fillers, neurotoxins, and microneedling, can not only enhance a person’s appearance and restore confidence, they have the power to truly change a person’s life. An expert injector has the ability to tailor treatments to each individual patient’s anatomy and goals for personalized results. Harfouche, a board-certified nurse practitioner, has spent nearly a decade perfecting her craft as an aesthetic injector and integrating her multifaceted artistic skills with precision patient care. Her commitment to continual education and training, plus a passion for helping people look—and feel—their best, set KQ Aesthetic Society apart in a sea of local medspas.
For many people considering nonsurgical treatments, the intent is to look refreshed and refined. KQ Aesthetic Society’s philosophy eschews a cookie cutter approach that bases treatments around units, instead working to understand each person’s unique goals, then curating a treatment plan to fit that vision. Harfouche focuses on “inclusive luxury,” the belief that everyone deserves access to aesthetic treatments, respective of budget restrictions. She develops long-standing trusted relationships with her patients, and works with each one to achieve their aesthetic objectives and address the underlying causes of their concerns.
“For me, forming an honest and open relationship with every patient who walks through the door is essential. This means understanding them on a deeper level and meeting them where they are to define and achieve their individual goals,” she says.

Drawing on her artistic background, which inspired her transition into medical aesthetics, Harfouche sees each client as a “unique canvas.” Rather than relying on standardized procedures, the practitioner’s distinctive approach combines her profound understanding of the physiological and anatomical changes associated with aging with an unwavering commitment to ongoing education about the newest products and their mechanisms of action. Her goal is to make each patient feel beautiful in their own skin and to embrace their individuality.
She has also pioneered a way to combine her talent for aesthetic artistry with her philanthropic nature. Harfouche is one of only a handful of providers using dermal fillers to treat patients with lip asymmetry and scarring resulting from cleft lip surgery. Patients travel from around the country for this transformative treatment, noting increased confidence and a restored identity. She hopes to eventually launch a training program to help fill the void in this space.

“My passion has always been connecting with people and giving back in any capacity that I can,” she says. In the rapidly advancing landscape of aesthetic medicine, you can place your confidence in Harfouche and KQ Aesthetic Society to deliver exceptional care. To learn more or book a consultation, please visit kqaestheticsociety.com.
Jonathon Glus on the Art + Design District, investing in the creative economy, keeping artists in the city, and what we can learn from places like London and Chicago
Jonathon Glus is the Prebys Foundation senior fellow leading the development of the Art + Design District at the Downtown San Diego Partnership. He has been asked what an arts and design district is many times. In our conversation, I asked him instead to describe what it isn’t. His answer opened up a broader discussion about what San Diego has and hasn’t invested in, what it has the capacity to become, and what other cities have done that we haven’t. Glus speaks about global art fairs and architecture biennials in Chicago and long tables at dinner parties all with the same fluency. He also discusses who gets to live in the neighborhoods where creative work happens, and what it means when they can’t afford to stay.
Jonathon Glus: It is not a place designed intentionally and specifically for tourists. Of course there will be opportunities for tourists to come, but the district is really focused on creatives, on creative education, and on the creative workforce—as well as our major performing arts organizations. That is the emphasis.
[It needs to] develop greater connectivity between the anchor institutions—the symphony, Broadway San Diego, the opera, all the wonderful things happening in Balboa [Park]—and the creative workforce that will be living and working in that neighborhood 24/7.
We have not been intentionally investing in the contemporary art product that other major cities have been building. A contemporary art fair. A biennial that reflects the ethos of this region. Chicago developed an architecture biennial about eight years ago. London has a design biennial. Desert X, right here in Southern California, invests in and elevates contemporary artists inside a city. We have not really been playing in the global art market in a way that we have the capacity to.
We have a wonderful foundation. Two theater companies that produce work that goes to Broadway more than many regional theaters in the country, major museums, artists teaching at UC San Diego and University of San Diego. What a city does when it wants to take itself to the next level is intentionally create the product. Miami went after the Art Basel fair; they did not passively receive it. You have to have the intention and the will, and you have to go after it. We haven’t done that in the way that other cities have.
Look at what we did with the tech sector; we’re now a major tech center. That was intentional. Leadership organized around it. We have to do the same thing around the arts. We have a lot of contemporary art collectors here. We have a lot of galleries. But the ecosystem of the business of contemporary art is not as organized or as visible as it should be.
It’s bits and pieces of different cities. Dubai has invested very quickly and very intentionally in contemporary art—art fairs, design fairs, higher education, artist residencies from all over the world. London has centered artists and creatives in the contemporary zeitgeist in a way that was not true 40 years ago. They built biennials. They ensured British artists had affordable housing and workspace. They made sure the media paid attention to what they were doing.
If you don’t have an artist at your dinner table, it’s not a dinner party. That sounds elitist, but it’s true. It shows the value that artists have in a community. Our relationship culturally with Tijuana is really significant here because artists in Baja seem to be at the table.
They aren’t. When super creative people are in a community doing extraordinary work, that draws other super creative people doing extraordinary work. That’s why other arts and design districts around the world end up populated with some of the most interesting restaurants and young fashion designers. Creatives want to be around other creatives.
Our creative economy already employs about 170,000 people and generates more than $11 billion in economic activity. It’s large and robust. But we must center all of this in accessibility and affordability. Williamsburg used to be affordable. Artists can’t afford to live there anymore. Wicker Park and Bucktown in Chicago—artist central, now unaffordable. If we’re going to invest in this district, we have to be really intentional about housing and workspace, so creatives have a place in the future of this district.
I think the lesson is that nothing changes. What do people love? Long tables. Why? Because you’re with a lot of people—some you may have known your entire life, but most you don’t. And if it’s driven by a creative process, all the better. We know one of the best ways to do that is around food, but also music.
For the Art + Design District, part of why we’re leaning into the process is because, culturally, we’re bringing down the barriers between film, fashion, multimedia, tech, and architecture. It’s an experiential mashup in the best possible way.
And it’s not just about art and design, but community writ large. Creative expression is something we all desire. Whether it’s at a long table, at the opera, or in your studio, we gravitate toward creative expression as a way of building community and communicating with the people around us.
I hope you are writing about this in seven years when the district is fully mature. But this is just the beginning for all of this. I think that’s what’s most exciting to me. We don’t know what this is going to be like, but we know it’s going to be creatively centered, and that’s super exciting to me.
Surf’n Slaw founder Kumi Alexander is introducing local farmers market crowds to okonomiyaki, the savory Japanese pancake she grew up eating
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.
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.
A look at San Diego's top designers creating unique environments that combine creativity and function















AVRP Studios’ tradition for Design Excellence and Innovation began in 1976 with Doug Austin, FAIA, in Solana Beach, California. The firm has since grown to complete major projects throughout the United States and Canada. We think of ourselves as a family and we care deeply about people. We want to inspire, help make their lives richer and more complete through our efforts. We believe that architecture is one of the most important art forms because of the impact it can have on the lives of those it touches. We’re delighted to have been recognized with over 150 awards for design excellence.
703 16th Street, Suite 200, San Diego, California 92101 | 619-704-2700 | avrpstudios.com