Local Tastemakers Put Together Your Go-To Valentine’s Day Gift Guide

If I have to choose between letting a trusted friend pick a bottle of wine or some random algorithm boosted by a faceless entity, I’m gonna go with the human 10 out of 10 times. And when you have friends like Amanda Sarich and Robert Blair, it’s pretty easy to trust their picks are going to be unique, tasty, and probably something I haven’t seen before.

Between the two of them, they have over three decades of experience working in wine. From buying to operations to building wine lists, they’ve worked together, wined together, and now, are going into business together with the Word of Mouth Wine Club.

July 7, 2026

Review: Alchemy – Choose Thy PoisonRELATED ARTICLE

Word of Mouth is a members-only monthly subscription that sends you two handpicked bottles each month, chosen entirely by the duo’s palates. It’s less “build your own box” and more “enjoy the surprise.” “The goal with the wine club was basically to get members that want to turn over their faith in our collections,” Sarich says. “Trust us—we’ll send you the cool stuff.”

The two first met while working at We Olive wine bar and shop in La Jolla, where Sarich joined the opening team in 2011 before eventually becoming a corporate wine director overseeing stores and franchises throughout California. Blair arrived the following year, after stints at Holiday Wine Cellar in Escondido and Alternative Wines in Carmel Valley, later spending nearly a decade helping build Village Vino in Kensington. 

When Village Vino closed last November, Sarich had recently returned home to San Diego after years in the Bay Area and brought Blair on board for a project she’s working on—Serafino, a cafe and wine bar slated to open in Mission Hills next fall. But to bridge the gap between Village Vino closing and Serafino opening, the two partners kept the momentum going by launching Word of Mouth. 

Blair says once Serafino opens, the team will launch a wine club for that business that will focus on everyday drinking wines from anywhere. Word of Mouth is for us “to geek out a little bit,” he says, with more adventurous or hard-to-find options from small production family farmers. (But as a bonus, Word of Mouth subscribers will become Seraphino’s founding members, receiving exclusive benefits for supporting the project from day one.)

June 5, 2026

The Best Restaurants in San Diego 2026RELATED ARTICLE

Current memberships include two bottles delivered monthly—usually a red and a white, though sparkling, rosé, orange, or skin-contact wines are always fair game. Members can choose three-month, six-month, or annual subscriptions, and every shipment includes detailed tasting notes, producer stories, pairing suggestions, and fun extras like playlists, puzzles, and the occasional surprise.

The selections often revolve around loose themes. For instance, they used the idea of what wines they’d drink at a summer barbecue to select the two bottles in the July box—which happened to be a pale French rosé and Mourvèdre from the Languedoc-Roussillon region of southern France. 

Over the last decade, places like Rumi, Clos, and Vino Carta have helped transform the San Diego wine scene from mainstream labels and a stodgy vibe to eclectic discoveries that break a lot of the former rules. Word of Mouth hopes to continue that evolution. 

“I think it’s fostered a more adventurous sense of exploration,” Blair says. “There’s room in San Diego to keep expanding people’s palates.” Sarich agrees. “We’re trying to bring our fun wine palate to the world.” Bottoms up.

San Diego Restaurant News & Food Events

Beth’s Bites

• An’s Gelato continues its march towards worldwide domination this weekend when it opens its fifth storefront at the Top Gun House at Mission Pacific in Oceanside. An’s Gate D5 opens on Saturday, July 25 with an airport-inspired theme that follows in the footsteps of its previous stores (An’s Dry Cleaning in North Park, An’s Hatmakers in Del Mar, etc.) and will offer rotating flavors like “Checked Bag,” “Carry On,” and global flavors like “Ho Chi Minh” with banana and Saigon coffee, or “McAllen” with strawberry and grapefruit. 
• Tony Gwynn Day returns to AleSmith Brewing Company on August 15 in celebration of Mr. Padres’ 2,000th and 3,000th hit anniversary. Grab one of the special beer releases and a bite from one of the onsite food trucks and watch the Padres take on the Guardians at 4 p.m. Go Dads!
• Celebrate 10 years of the San Diego Sake Festival on September 27 at the Julep Venue, where guests can dive into over 100 premium sakes from 50 booths, plus food pairings, workshops, and kagami-biraki (the ceremonial opening of a sake barrel). VIP tickets get you in an hour earlier, plus a $10 food voucher, and that’s not even mentioning getting first taste of some of the rarest and most limited sakes at the festival. This is the real deal, so get your kanpai on and toast a decade of deliciousness.

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].

Well, damn. Vulture and Dreamboat are calling it a day.

Partners Kory Stetina and CH Projects have announced what feels like a too-soon curtain call for their plant-based odyssey in University Heights. Dreamboat, arguably the best name of a restaurant in decades, is the tiny, white, ’50s-style diner up front, and through a hallway and a velvet curtain is Vulture—a moody, stately continental restaurant with gothic-O’Keeffe wallpaper and giant plaster busts of indeterminate renaissance heroes.

The team is inviting guests in to fête the last three weeks of service, and the restaurants will shutter February 8.

August 28, 2025

Kindred’s Kory Stetina on His Next Chapter with Dreamboat & VultureRELATED ARTICLE

“Right now, what matters most is taking care of our people and closing this chapter with integrity,” Stetina says. “These final weeks are important to us, and we want the final chapter of Vulture and Dreamboat to feel really celebratory. We are intensely proud of what was built here and deeply grateful to the teams and community who brought these spaces to life, especially our extraordinary crew.”

Vulture was Stetina and CH’s biggest plant-based swing yet. The ambition was driven at least partially by the success of their previous two collaborations: Kindred (SDM’s “Best Vegetarian” many years running) and the alien cantina Mothership (named one of Esquire’s “Best Bars in America”).

It was the first high-end, fully plant-based restaurant in the city. Both were nominated for an Orchid design award by the San Diego Architectural Foundation, and Vulture was nominated by VegNews as the best new vegan restaurant in the country (Dreamboat got the nomination for the best vegan diner). Vulture’s potato pave was incredible; so were the martinis and the French onion soup. It had the group’s trademark magic and felt like a Cowboy Star or Albie’s Beef Inn for the cellulose crowd. 

By most restaurant operators’ metrics, the crowds both spots were drawing would have been considered a major success. But most operators don’t build restaurants like Stetina and CH do; they obsess over design, turning blank buildings into art projects. That costs quite a bit more, demanding more martinis and tableside Ceasar salads be sold.

“We had very strong support and real momentum,” Stetina says. “High opening and operating costs, combined with the economic realities of today, ultimately made it unsustainable.”

The dream also took too long to manifest: They took ownership of the building (and its accompanying bills) before the pandemic. In the long stretch from there to opening last spring (five years), the industry shifted in massive structural ways. Food costs are up. Labor costs are up. Mortgage costs are up. Drinking is down (the bar has historically floated most ambitious restaurants—and a less boozy generation and Ozempic are really sinking bar tabs).

Even plant-based food, which has been rising for decades and still is (it’s currently worth around $8 billion in the US and projected to be $19 to $30 billion by 2030) has ceded a bit of the moment to the animal-protein mania and “eat like a predator” diet-sabre rattling.

“The project took years to bring to life, and during that time the climate of our industry changed underneath our feet,” Stetina says. “Decisions that felt ambitious but workable when we committed to them ultimately revealed themselves to be far more leveraged and risky than we had counted on.”

Stetina’s one of the more respected, likable operators who gives a damn about his people. With each project, he’s emphasized the party of plant-based culture and avoided the polemic of it. It’s not a small loss for him. This one hurts—for him and his team. But he has the healthy and incredibly hard perspective needed when a big dream doesn’t quite get there.

“I called friends of mine who own multiple restaurants and they said, ‘Welcome to the club–the first one hurts.’ But this is part of it,” he says. “Kindred will be celebrating its 10th year throughout 2026, and we have a lot planned there for the year ahead. Some of what we loved most about the Vulture and Dreamboat magic will also likely carry forward into Kindred in ways that feel thoughtful and true to its spirit.”

He urges everyone to come in for the last few weeks of Vulture and Dreamboat, party it up, and use any gift cards (needless to say, they can’t be redeemed after close).

What started with a humble pie shop in University Heights has come a long way. Over the past nine years, San Diego’s Sweet & Savory Collective—parent company to Stella Jean’s and Pop Pie Co.—have built a small empire in San Diego and Orange County, focusing on almost universally adored treats: ice cream and tiny lil’ pies. (I mean, who doesn’t love pie?!)

But at the same time, co-founder Steven Torres has quietly been honing its coffee program, working with local partners like Provecho Coffee Company in San Diego and Necessity Coffee in Encinitas to source and roast beans. 

August 21, 2025

Team Behind Same Same Opening New Cocktail Bar RELATED ARTICLE

After years of observation and practice, they’re ready to fully take it on. Little While, the company’s first dedicated coffee and pastry shop, will open in the former Hawthorn Coffee space later this year (3019 Adams Ave., next to Et Voila! French Bistro). Torres estimates Little While will open mid-October. 

“At its heart, it’s inspired by the idea that life is made up of many ‘little whiles,’ fleeting moments that spark connection, joy, and reflection,” he explains. Its aim is to be a place to slow down, get comfortable, and enjoy the present. Shared treats help, especially treats created by the all-star team they’ve assembled. 

August 18, 2025

Incoming: A Western-Style Saloon Heads To Old TownRELATED ARTICLE

Aly Lyng (Communion, Paradis, George’s at the Cove) will spearhead the baking program alongside Justin Gaspar (Hommage Bakehouse) with a mix of globally-inspired pastries alongside traditional favorites. Torres promises the pastry case will “stop you in your tracks,” utilizing ingredients like guava jam, chile crisp, banana ketchup, Chinese sausage, and more. Chef and co-founder Gan Suebsarakham will oversee the menu, with Madyson Hodge of Sweet & Savory Collective as culinary operations manager.

Torres and Nayton Rosales are co-leading the coffee and roasting side of things, and he hopes to launch their own roastery soon. They’ll have a full espresso bar with pourovers, seasonal drinks, and some more global touches like kadak chai, matcha, and traditional Thai tea. 

They want to honor ingredients in their purest forms—for instance, they’ve sourced their matcha from the same purveyor as long as they’ve been in business (nearly 10 years). Their approach will be less outrageous foamy matcha sugar bombs—not that there’s anything wrong with that, he stresses. Little While’s will simply be more of a spotlight on the technique and history behind each product.

For the vibe, expect more chill and less bright color than Stella Jean’s technicolor pink. “This is going to be more cozy, warm wood, that kind of energy,” says Torres, pointing to Little While’s architecture firm (Tecscape) and design (Solstice Interiors).

The restaurant will open early, probably 6:30 or 7 a.m. daily, closing around 4 p.m. on weekdays with later hours on weekends. “Little While… [is] the kind of café we’ve always looked for in other cities,” he says. “We’re excited—and a little nervous—to bring it to life at home in San Diego.”

Little While opens mid-October at 3019 Adams Avenue.

San Diego Restaurant News & Food Events

CTZN Brings Tastes of Spain to Solana Beach

Willy Wu Jye and Karine Beers—the sibling duo behind standout French cafe, La Clochette—recently opened its latest venture in Solana Beach. CTZN (pronounced “citizen”) is a “celebration of life, a celebration of the Basque culture, California creativity, and the universal joy of coming together around food and drink,” says Wu Jye, fusing their interest in Basque cuisine with California coastal dining. 

The pintxo-style menu features plenty of wood-fired items and sharable plates, like classic Spanish paella, lots of seafood, and of course, Basque cheesecake, and the indoor/outdoor restaurant is already soft open (with a grand opening planned for September 3). Wu Jye says they chose the name as an homage to a restaurant they frequented as kids in Madagascar, also named Citizen. “That memory became the seed for the name,” he explains. “CTZN is both a tribute to such a rich culinary and cultural heritage and a humble gift to the beautiful community of Solana Beach.”

Beth’s Bites

• Local author and San Diego Magazine contributor Mara Altman has dived into the world of body hair and nuclear boob reactors—now, she’s ready to talk to toddlers about what’s food (and what’s not). Her newest book, That’s Not Food!, comes out on October 13 and is available for pre-order now. (It’s not too early to start thinking of the perfect food-related gift idea for the new parents in your life!)
• It’s safe to say that Tara Monsod is on one hell of a run in the San Diego culinary scene. She’s been kicking ass as the executive chef at Animae since 2020, now pulling double duty at Le Coq in La Jolla, she’s been up for Best Chef in California at the James Beard Awards (twice), and now, she’s infusing more Filipino touches to Le Coq, which originally launched as a Parisian-esque steakhouse. It’s an idea that feels right. Her new menu will showcase Asian-inspired ingredients and dishes, like bluefin tuna katsu with porcini, yu choy, capers, brown butter and soy bordelaise; clams and pork belly with Tokyo negi, green garlic, Pernod and yuzu kosho; and rosé snapper with spring peas and calamansi beurre blanc. 
• It’s time to go bananas! Yes, the Savannah Bananas are coming to Petco Park, and if you’re one of the lucky lottery winners heading to the games on September 5 and 6, you’re in for a guaranteed wack-a-doodle time. But nearby restaurants and bars are getting into the Banana Ball fun, offering drink specials to honor the ridiculous game in all its glory. Lionfish Modern Coastal Cuisine will have “The Peelin’ Good” with bourbon, Aperol, banana, lemon, and demerara; Havana 1920 will offer a “Havana Banana,” a twist on a banana daiquiri; and El Chingon will serve banana margaritas (to name just a few). Keep an eye out for more banana-related shenanigans, as I’m guessing there will be plenty. 

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].

Slip into the moment: You’re strolling through Surf Sports Park in the fall outfit you’ve been dying to wear, maybe even snagging some handmade jewelry with rare natural gemstones from Timka Jewelry while sipping locally made hard kombucha and snacking on Michelin-starred must-try meals from San Diego restaurants. In the background, celebrity chefs mingle by small parties with DJs spinning and professional athletes passing by floral photo ops that are basically made to be framed. You pause for a wine pour that looks almost too good to drink and catch acclaimed talents like Jackson Kalb collaborating with Quixote. 

This is the Del Mar Wine + Food Festival—one of SoCal’s premiere food and drink events showcasing the unique culinary experiences infused with San Diego’s fitness and wellness culture. If you’re heading to the fest this year, we put together an insider’s guide to all the standout activations at the Grand Tasting taking place from September 13 & 14. Here’s what not to miss:

August 6, 2025

Del Mar Wine + Food Festival 2025: Everything You Need to KnowRELATED ARTICLE

Sips, Tastings & Photo-Ops

Across Saturday and Sunday, festival-goers can wander the grounds to enjoy activations from sponsors like LaCroix, Landmark Vineyards, Justin Wines, and Clink. These pop-ups will be offering food and drink tastings, goodie-bags, and little surprises that make wandering the festival half the fun.

Clink will be pouring a mix of wines in the picnic area just outside the VIP tent, while Justin, Landmark, and Lewis wines will host tastings nearby. Heaven Hill Tequila Ocho and Mezcal Vago, will be outside the beach area near Feeding San Diego, and LaCroix will be available throughout the grounds with sparkling water and an Instagram-worthy floral photo-op near the Locals zone. 

You can also catch San Simeon wines outside the VIP tent, Spritz in the beach area, Peroni and Blue Moon outside VIP, The Grill Dads throwing tailgate-style parties with Grillin’ Time canned cocktails flowing from branded coolers, and The Los Angeles Golf Club Dryvebox giving everyone the chance to test their swing on a golf simulator. Follow your taste buds, your camera, or your curiosity and you’re guaranteed to run into something worthy of a pause at every turn.

Exclusive Chef Collabs

Chef collabs at the Del Mar Wine + Food fest mix flavor, personalities, and a little bit of culinary chaos in the best way. After all, how often do you catch two acclaimed talents sharing the same space? On Saturday, Jackson Kalb teams up with Quixote, while Jet Tila links with Serea and Lionfish for a full-on takeover of the Culinary Comp Zone. Both days feature Fox Point partnering with Haven’s Mawa McQueen in the VIP area, while Plant Paradise joins forces with Nichols Farms and chef Zuliya Khawaja. 

And this is just some of many prime celebrity-spotting opportunities. Your favorite chefs will be sprinkled all across the weekend’s lineup. Get the full lowdown on where to find them here. 

July 25, 2025

Where to See Celebs at the 2025 Del Mar Wine + Food FestivalRELATED ARTICLE

Local Bites & Cooking Demonstrations 

Beyond the zones, the weekend features some of the best SoCal names in the food and drink industry including A+M Catering, Amalfi Cucina Italiana, Quixote, Glass Box, Rosemarie’s Buns & Brews, Bianchi Winery, Rootdown Wine Cellars, and more. Saturday brings the star power of STK Steakhouse, Jake’s Del Mar, ARLO San Diego, and Provisional Kitchen, while Sunday turns the spotlight to Lana Restaurant, Waverly, Flame & Flavor, and Seasons 52. Click here to see the full list of participating restaurants.

Kyoku Knives will also make its mark as a headline sponsor throughout the festival, with chef Jeff Roberto breaking down sushi, sashimi, and Wagyu beef during the Sushi on a Roll activation in the VIP Reception Area. He’ll be joined by Brian Malarkey (Top Chef, Herb & Wood, Animae) and Tommy “The Fishmonger” Gomes (Outdoor Channel) so be sure to get your cameras ready. 

Games, DJs & Tailgates

Field games and foodie finds galore, throughout the weekend, attendees can catch some wiffle ball and classic ballpark eats at Ballpark in the Park, dive into a soccer experience with San Diego Wave FC or join tailgate enthusiasts with SDFC and DirecTV. Or, keep the celebration going with DJs spinning at the Mountain experience.

August 5, 2025

Your Guide to Exclusive Del Mar Wine + Food Festival 2025 EventsRELATED ARTICLE

At Street Fleet Alley, find local food trucks and street food pop-ups serving their best fare. Plus, this year, Baja and Paso Robles head to San Diego to showcase their local breweries, restaurants, and lifestyle brands—keep an eye out for their activations. 

Everywhere you turn, you’ll find art installations, local food, celebrity chefs, TV personalities, and unique pop-ups. It’s what the Grand Tasting is all about: living your best life, one sip, bite, and beat at a time.

PARTNER CONTENT

Artistry, Aesthetics, and Inclusive Luxury

Liberty Public Market Celebrates 10 Years

Una Más isn’t even open yet, and already the Baja-Southern California fusion concept has lived several lives. First, the University Heights space was slated to become a German biergarten (it didn’t.) Then, Collin Corrigan hoped he could open it as a cross-border brewpub earlier this spring (he couldn’t). But at long last, Una Más will open on Friday, August 1.

Corrigan founded Ensenada’s Cervecería Transpeninsular in 2016, and was a former partner in El Cruce+241 in Chula Vista before Brewjeria Company took over the concept. To get Una Más over the finish line, he enlisted some high-profile names in the local food and drink scene. He tapped Danny Romero (one of the new owners of The Lion’s Share) and Ian Ward (Ponyboy, Addison) of Service Animals to consult on menu development with executive chef Real Coronado. Coronado has worked in restaurants in Tijuana (Casa de Coronados, Savage) and San Diego, including with Romero at his pop-ups Tortoise, Two Ducks, as well as Wormwood and Ponyboy. 

June 27, 2025

TJ-Based Cafe Opening its First US Location in EncinitasRELATED ARTICLE

Along with Geoff Hill (co-founder of Baja Bound Insurance) and creative consultants Jeff Lozano and Danny Goycoolea (OverPour Media), Una Más’s team is a hodgepodge of top-tier San Diego and Baja California talent. That’s precisely what’s going to make it stand out, says Lozano. 

“These particular players, at this particular time, in this particular neighborhood, with this particular idea, are really what sets it apart from any other spot in North Park,” he says. 

Una Más’ menu features Ensenada-style cuisine, specifically emphasizing a lot of fresh seafood. Romero wanted to take it one step further. “[Service Animals] had been simmering on a concept that was a play off of Taco Bell—like an elevated Taco Bell,” Lozano explains. They took familiar favorites, like Taco Bell’s signature nachos, and kicked them up a notch using premium ingredients and preparation techniques. Other items include an escabeche pickle dip, coconut and tomatillo aguachile, and various vegan/vegetarian and gluten-free items. 

Despite the playful twist, Corrigan emphasizes the menu will be a serious representation of the best of Baja. “It’s still very, very much Ensenada-style food, with a couple dishes that have a fun spin,” he promises. There are also 20 taps featuring San Diego craft beers and Baja breweries, plus NA beers, ciders, kombucha, agua frescas, and wines from Valle de Guadalupe. A coffee counter will be open daily starting at 7 a.m. as well. Once open, Una Más will offer lunch and dinner service, and will launch a brunch program on Saturdays and Sundays a few weeks after opening. 

June 24, 2025

Talented Sibling Chefs Danny and Dante Romero Become New Owners of The Lion’s ShareRELATED ARTICLE

 “The full intention of this business is to provide a family-friendly, community-driven, hyper-local establishment where people can gather, enjoy food and libation sustainably, and have your family and your pets there and enjoy what we know down south of Mexico and what we all know in San Diego,” says Corrigan. 

Una Más opens at 2611 Adams Avenue on Friday, August 1. Hours will be Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 8 p.m. The coffee counter will open starting at 7 a.m. every day. 

San Diego Restaurant News & Food Events

Dockside Night Market Returns For One Night Only

In novels, the concept of a Night Market swirls around mystery, intrigue, and a bit of danger. It’s a place where magical folks come to buy, sell, and trade all manner of enchanted items. San Diego doesn’t have one of those (that I, a non-magical person, am aware of, at least), but what we do have is much more delicious. On Thursday, August 7 from 6 p.m. to 10 p.m., Dockside Night Market returns to Tuna Harbor Pier for a one-night culinary gathering centered around our abundance of locally caught seafood. Expect cocktails, live music, and of course, plenty of fresh seafood prepared by local chefs from restaurants like Bica, Campfire, Ponyboy, Herb & Sea, Mabel’s Gone Fishing, Ironside, and more. Leave the kiddies at home for this 21+ event (it’s past their bedtime anyway). 

Beth’s Bites