“We’re just two broke-ass cooks with a couple of toaster ovens in the back,” says Elliott Townsend, egregiously understating what he and partner (in business and life), Kelly, are doing at Long Story Short inside of Vino Carta in Solana Beach.
Each week the pair host a pop-up dinner inside the wine shop with ingredients sourced from Chino Farm in Rancho Santa Fe to craft their menu. Occasionally they use ingredients from Specialty Produce, but they make it clear that they don’t have a relationship with anyone else.
As for how they manage to manifest a new menu every few weeks, Kelly and Elliott rely on a memory bank full of flavors and cooking techniques learned over years in restaurant kitchens. “It’s totally cerebral,” Elliott says. No prep lists or notes required, unless they’re doing a large tasting event. Sometimes, a menu won’t even come to them until they’ve arrived at the farm.
As Vino Carta’s resident chefs, it helps that they’re the only two cooks in the Long Story Short kitchen. Menu planning is “so spontaneous it’s probably a fault of ours, but it seems to be working for us,” Elliott says.
During a weeknight in August I pop in for dinner: charred Spanish octopus and chorizo mingle with roasted corn and tarragon salsa. Cured yellowtail is paired with sliced figs and an ephemeral hint of habanero. Cherry tomatoes-so-good-they’ll-make-you-weep and mozzarella with crusty bread sop up tears of joy.
Long Story Short food 1
Credit: Deanna Sandoval
Since they run a bite-sized operation, they can roll with inconsistent product availability, unlike larger restaurants with more fixed menus. Take local spot prawns, for example.
“There are only a handful of vessels that go fishing for them,” Elliott explains. They might have spot prawns on the menu one week, “and then the fishermen tell you they’re not going out this week anymore because of weather or something.” The same applies to produce.
“Sometimes the sun can be very unforgiving and you don’t have the ability to get something common like strawberries, or something that you would think is available at all times,” Elliott says. “There’s a lot of different variables that determine what’s edible today.”
Before Long Story Short served its inaugural Solana Beach menu in fall 2021, Elliott and Kelly spent the majority of the pandemic hosting pop-up dinners in their backyard and around San Diego. They started frequenting Vino Carta’s Little Italy location when they began getting into the natural wine scene, and to source bottles for the pop-ups, Kelly says.
Their penchant for natural wine was a souvenir from the three-month European honeymoon. They stopped in Paris, Copenhagen, Florence, to name a few. “I think we drank wine every day,” Kelly says. The two San Diegans met on the first day of culinary school. Kelly grew up in Point Loma. Elliott is from National City.
The pandemic afforded the pair an opportunity to focus on the food they really wanted to cook: hyperlocal and inspired by their tenure as chefs and partners. “During quarantine we both became out of a job, and didn’t really hate it,” Elliott says. Kelly was at Juniper & Ivy, and Elliott was at Cowboy Star.
Then they learned that Vino Carta’s co-owner, Patrick Ballow, was a neighbor. The wine shop’s Solana Beach location had a small kitchen, and was just about to open. A collaboration was born.
Long Story Short food 3
Credit: Deanna Sandoval
Next year, when their lease at the wine shop expires, they hope to open up an all-tasting menu restaurant somewhere within San Diego’s city limits, where they’ll have a team around them to help shepherd their alchemy.
“Our dynamic is ‘Kelly cooks like an Italian grandma, and I’m a ‘tweezer boy,'” Elliott says. Kelly does really rustic, timeless food rooted in tradition, Elliott says. “Like a proper nonna.” Then, Elliott adds modern and artistic flair. Being their own bosses means they can let their creativity run feral.
“Kelly usually comes up with the ideas, she’s really fast at thinking of flavors and what goes together,” Elliott says. “And Elliott takes it to the finishing point,” Kelly adds.
“My family couldn’t cook a damn thing, so I took it upon myself to cook,” Kelly says. For Elliott, his family culture taught him that food was not only a source of nourishment, but of community. “We’re both from the city. We love it dearly, we’re born and bred here,” Elliott says. “And we hope that translates through our food.”
Ligaya Malones grew up in Kaua’i, Hawai’i and is a San Diego-based writer covering the intersection of food, travel, and culture. Her work has appeared in publications including Food52, Condé Nast Traveler, Lonely Planet, and Salt & Wind Travel.
Stop me if you’ve heard this one before: person gets laid off during the pandemic. Bored at home, they turn to baking. A passing interest turns into a passion, and before you know it, they’re launching a full-fledged bakery.
Yes, that’s the story of how Mi Pan Bakery started, and yes, 10,000 other aspirational bakeries began the exact same way. But the difference is that Mi Pan’s baker and owner Alejandro Gomez didn’t stop at making a few loaves of sourdough for his friends and family.
He’s spent the last five years building a beloved local business whose bread and pastries are now sought out at three different farmers markets, was nominated for both Best Bread and Best Farmers Market Food Vendor in San Diego Magazine’s Best of San Diego Reader’s Choice Awards for 2025, and only decided to finally move from baking in his garage to their first brick-and-mortar location in order to keep up with sheer demand.
“I talked to my wife, and I said ‘Listen, if we’re not going to move out of the garage, I don’t think I can keep doing this, because I’m baking pretty much 10 to 12 hours a day,’” Gomez laughs. “I think it’s time.”
After a year of looking for the right location—where Gomez and his wife and business partner Alejandra Ruelas could open Mi Pan with enough space for an expanded commercial kitchen, an area for hosting workshops, and an onsite retail store—they found it. Mi Pan Bakery’s first brick-and-mortar location will open in the first half of 2026 at 6435 Mission Gorge Road in Grantville.
Once open, Mi Pan will still remain at all of the farmers markets: Tuesdays in Pacific Beach, Saturdays in Little Italy, and Sundays in Chula Vista. They hope to add one more to their rotation once they have the ability to increase production. Gomez says he also plans to launch a wholesale side of the bakery, something he says multiple businesses have approached him about, but he hasn’t been able to take on with his small operation. And then, maybe one day, maybe even a second location in North County.
Gomez also didn’t work as a baker previously, unlike other pandemic-launched operations like Companion Bread Company and Relic Bakery. But in the past five years, he’s taught himself the craft and traveled across the world to places like France, Spain, and Mexico City to both take and teach various baking classes, something he also plans to offer at the new space.
Mi Pan’s menu will remain small, offering its signature sourdough and pastries—especially medialunas, an Argentinian pastry that’s a cross between a flaky croissant and soft brioche with a light glaze on top. “If you haven’t tried it, you should,” he promises. “They’re amazing.” They’ll also add sandwiches using its own bread, as well as coffee. (Most of this will be intended to-go, but it’ll have a few tables onsite if people wish to enjoy their goodies right away.) But above all, Gomez says what they’re building is meant to last, modeled after the family-owned neighborhood cafes of his native Mexico and across Europe.
“It’s not about being the kind of trendy bakery that’s hyped for six, seven months, or a year, and then after that, they disappear,” he says. “We want an atmosphere that feels like home, and then when you come back… you’re greeted by name. I think that’s what we want—a warm, reliable, everyday bakery where the community feels welcome and you always find exceptional bread and pastries.”
Mi Pan Bakery will open at 6435 Mission Gorge Road in Grantville in mid-2026.
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.
Long as I can remember, Solana Beach has been better known for the mild waves at Fletcher Cove and a few blocks of high-end design shopping on Cedros Ave. But despite the glacial pace of change, the beachside enclave is gearing up to add lots of goodies to the local dining roster.
Over the past few years a few openings have brought attention (Rare Society, Rustic Root), with some more anticipated on the way (like Mia’s coming later this year). And, on June 20, some serious power will unveil Lana—in the marquee spot along Pacific Coast Highway that once housed the California Pizza Kitchen.
The Lana trio is wine guy Mark Wheadon, operator Travis LeGrand, and chef David McIntyre. Wheadon is a level 2 sommelier who’s worked for Robert Redford and Ruth’s Chris; LeGrand has been a manager at Marine Room, Herringbone, and Urban Kitchen Group (Cucina Urbana, et al); and McIntyre, who’s back stateside after 20 years working abroad for Wolfgang Puck, spent the last 14 overseeing Cut Steakhouse in London. He’s opened restaurants all over the world (Istanbul, Abu Dhabi, New York, Los Angeles, Bahrain).
He and Wheadon worked together previously to open Crescent Heights Kitchen & Lounge in downtown San Diego in 2008, so Lana feels like a bit of a homecoming. “It’s nice to come back to help old friends and be a part of the team and help launch a restaurant,” says McIntyre.
Lana’s concept is simple: seasonal, West Coast bounty with ridiculously high-quality service—occupying that very San Diego space between laid back and big night out.
“The design impetus came from vintage California, being casual and comfortable but elegant,” explains Wheadon. But don’t expect the typical teal and turquoise tropes. They brought on designer Megan Power at Workind Studio (formerly of Basile Studio, she designed Le Coq and 31ThirtyOne). It’s a 2,500-square-foot, indoor-outdoor space that fits 187, including 20 at the keyhole-shaped bar, and 45 or so outside.
The menu from McIntyre and chef de cuisine Matt Martinez (Cowboy Star, Avant) strongly emphasizes seasonal produce, local ingredients, and top-notch seafood.
“My concept of cooking is to put five or six ingredients on the plate and let them shine,” McIntyre says. Depending on the season, the chefs will serve locally caught spot prawns, or simple classics like roasted chicken, a few different cuts of steak (he does have the chops for it, after all), and rotating flatbreads. The beverage program, helmed by The Lion’s Share alum Brandon Curry, leans heavily on California wines from small producers from Napa, Sonoma, and the Central Coast, as well as a few from around the world.
Curry’s cocktails will be a direct line from the kitchen to the bar to both minimize waste and spark creativity. Like a gimlet, but with cucumber and pink peppercorns; or an Old Fashioned made with vanilla bitters and toasted sesame oil.
Wheadon hopes to bring a little bit of nighttime energy to that stretch of the 101, which boasts a number of early morning coffee shops, but not a ton of dinner options (yet). During the construction process, he says people constantly poked their heads in with excitement.
“Once a day, [people] would be like, ‘Oh my gosh, Solana Beach needs this so badly,’” he laughs. “This whole area is just starting to blossom.”
Lana opens June 20 at 437 South Highway 101. Operating hours are Wednesdays through Sundays for dinner, plus brunch Saturdays and Sundays.
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.
When Alce 101 permanently closed earlier this year, Solana Beach lost a pretty great tequila and mezcal selection. But the partners behind Bluewater Grill, Jim Ulcickas and Rich Staunton, plan to bring a new Baja-Mediterranean concept to the space called Mia’s Solana Beach.
Ulcickas says Mia’s menu will feel similar to Alce, renovated and reimagined. “Peruvian ceviche to vegetarian enchiladas, whole roasted fish, and some classic Mexican shrimp dishes,” he says of the menu, adding that they plan to source as much sustainable, organic, and local ingredients as possible, which has been a core philosophy of their restaurant since the get go. “Mexican-Baja style with a good tequila and mezcal program.”
Plus tacos, salads, oysters, tostadas, and prime cuts of steak, plus a kid’s menu, with no seed oils used in any dishes. The vibe will be fun, warm, and youthful, with soft pinks and dark greens inspired by the Southwest and Baja California. The partners plan to open in April, pending permits and renovations spearheaded by architecture and design firm PGAL (who designed Palihotel and Gravity Heights Mission Valley).
Ulcickas and Staunton have built restaurants together for nearly 30 years, opening the first Bluewater Grill in Newport Beach’s Cannery Village in 1996, then expanding to seven more locations across Southern California and Phoenix, as well as El Galleon, an American comfort grub spot on Catalina Island. “Our real estate philosophy is waterfront Southern California,” Ulcickas explains. When the space at 243 N. Highway 101 became available, the pair asked themselves “What concept do we feel would work in this community?”
Ulcickas believes Alce’s approach of upscale Mexican food was sound—it was just bad timing post-pandemic. The crowds were there, from summertime visitors to locals to people going to the races at Del Mar. “It’s a great location,” he says. If Mia’s proves successful here, it may be the first of several locations. “We have to prove the concept first,” he laughs. “[But] we’re confident… we’re excited to come to Solana Beach.”
Mia’s Solana Beach is planned to open in April 2025 at 243 N. Highway 101, Suite 7. Stay tuned for the chef announcement coming in January.
Courtesy of Encinitas 101
San Diego Restaurant News & Food Events
Little Victory Lands Chefs Elliott and Kelly Townsend
Carlsbad’s first natural wine bar and shop Little Victory Wine Market has new chefs in the kitchen—Elliott and Kelly Townsend, the pair behind Long Story Short. Elliott, who previously worked at Cowboy Star and The Fishery, and Kelly, who previously worked at Juniper & Ivy, will create the menu of small, seasonal, and shareable plates designed to pair with Little Victory’s collection of minimal intervention wines. Between their experience and Little Victory owners Jeremy Simpson and Kirsten Potenza, who also have star-studded resumes themselves (Jeune et Jolie, Bestia), Carlsbad is showing no signs of slowing down.
Courtesy of Ambrogio15 Restaurant Group
Beth’s Bites
San Diego’s only 2024 addition to the Michelin-recognized list is going away—sort of. Ambrogio by Acquerello is closing their La Jolla location on Fay Avenue to focus on reinventing themselves at Ambrogio15 in Pacific Beach. The project was an ambitious romp into modern Italian, a collaboration with Milan chefs Silvio Salmoiraghi and Choi Cheolhyeok, of Michelin-star Milan restaurant, Acquarello. They promise the pizza isn’t going anywhere (thank goddess); they’re also opening another location in the San Diego airport next year.
Hotel La Jolla’s penthouse restaurant Sea & Sky is throwing a 50th birthday party for Napa Valley’s Caymus Vineyards (oh, those cabs). The five-course wine pairing dinner starts at 5:30 p.m. on Thursday, January 30 with chef Ernest Lopez’s menu of “land and sea” offerings like scallop crudo, herb-crusted lamb. Good chance to see the newly renovated La Jolla classic with views of the Shores. Reservations are a must.
Did someone say chilaquiles? Pop-up concept Chilaquilers is slated to open two spots in 2025, one in Vista and one in Chula Vista. I’ve found myself crossing the border to Tijuana to get my crunchy breakfast fix, but I guess I can stash my passport for now.
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.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
When we first reported that beloved Leucadia date spot Valentina was getting a sibling, the Solana Beach wine bar was planned for a March 2024 opening. Though what restaurant partner Todd Henderson calls “some barriers and unexpected delays” extended that timeline, North County dwellers awaiting a new place to woo Hinge matches will soon find succor: Vále Bodega should finally open its doors at 346 South Cedros Avenue by the end of the year.
Henderson says guests should expect Vále to feel like a little sister to Valentina, the Spanish-Mediterranean bistro that Mario and Morgan Guerra founded in 2019 and named after their daughter. The Guerras’ restaurant group The Leucadia Co. also operates Hamburger Hut, Corner Pizza, and Jaguar Paw, and the couple had been looking to replicate Valentina’s success in North County.
Courtesy of Valentina Restaurant
Many of Valentina’s dishes ( including the croquetas de iberico, gambas al ajillo, and jamón ibérico sliced from behind the bar) will appear on Vále’s menu, and it’ll share its big sib’s emphasis on small plates and local, sustainably caught fresh seafood. The wine program will be similar, as well, with lots of traditional Spanish wines, as well as a few Henderson calls explorative but not too adventurous.
“This is a space where we love to be able to have our creature comforts—things that are comfortable and familiar to a lot of our guests,” he says.
The space is quite small, with seating for a little over 20 guests and no outdoor space. A large bar will dominate much of the interior, along with a wooden banquette along the window custom built by local surfboard shaper Jon Wegener. Valentina’s executive chef Benjamin Lara (formerly of Campfire) will work with Mario Guerra on a few new menu items inspired by Guerra’s childhood visits to Spain to visit family. The food, Henderson says, is unfussy and “delicious, but it’s not bending the concept of what’s palatable. It’s tasty and simple and beautiful.”
Photo Credit: Kimberly Motos Interior of Valentina in Encinitas
Above all, Vále hopes to be a community gathering space helping friends and neighbors connect. After 17 years in the restaurant business, Henderson says that as much as he loves wine, he loves bringing people together even more. “Providing a service to others and creating a little landmark in a community—that is something I’m incredibly passionate about and very much looking forward to,” he says. “Being able to establish just a small, little space over in Solana—where I think Cedros will be very happy to have us—it’s just a beautiful endeavor.”
Courtesy of Olivewood Gardens
San Diego Restaurant News & Food Events
October Is Farm to School Month
If you aren’t already familiar with Olivewood Gardens, I strongly recommend you give the National City–based nonprofit a gander. The nearly eight-acre property offers opportunities for adults and children to learn about farming, sustainability, cooking, gardening, and nutrition and hosts a number of classes and other events. This month, Olivewood is partnering with the National City school district to teach students about gardening. To learn more about upcoming events or get involved, check out the org’s website and Instagram.
My family and I are huge fans of the food court at H-Mart on Balboa, and were disappointed to see the Korean snack bar It’s Boonsik had left the building. However, it appears they may be popping up once more in… the Northrop Grumman campus at 9326 Spectrum Center Boulevard? Weird, but better than nothing, I suppose.
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.
Will Remsbottom is the type of guy who, when he sees a void in the market, just opens his own business. So far, it’s worked out well for him—he launched Scrimshaw Coffee in 2017, Field Trip Coffee Roasters in 2020, and Majorette in 2023. Next up, Somewhere Pizza is coming this December, right next door to Scrimshaw in El Cerrito.
Somewhere Pizza aims to be a true-blue neighborhood pizza joint, with a few other bread and bread-adjacent things on the menu. “Slices and Italian sandwiches for lunch, small seasonal plates, and a menu that is borderline classic ‘red sauce’ spots, but without the kitsch,” Remsbottom says. Sienna Walters of Companion Bread is consulting on how to launch an in-house bakery element, working alongside Scrimshaw chef Jeannette Silva (Pujol in Mexico City, Verlaine in Los Angeles, Communal Coffee in San Diego, and her pop-up La Selva).
Somewhere Pizza founder Will Remsbottom and his family outside Scrimshaw Coffee. Courtesy Somewhere Pizza
Remsbottom wants Somewhere to meet a need the neighborhood didn’t even realize they had. “Think checkered floors, comfy booths, and an aesthetic that is either brand new nor has been there for decades,” he says.
It won’t be pretentious or clubby, he promises. “I think the SD ‘scene,’ where every new spot is trying to be Disneyland, is forgetting about the neighborhood restaurant at a rapid clip,” he says. “So that’s what we’re going to aim to be.”
Somewhere Pizza, located at 5540 El Cajon Boulevard, should start serving Brooklyn-style pizzas, natural wines, housemade sodas, and more sometime in December. A crowdfunding campaign is live; you can follow their progress on Instagram at @somewherepizza_sd.
Courtesy of German-American Societies of San Diego
San Diego Restaurant News & Food Events
It’s Oktoberfest Season, Y’all
My favorite season is upon us—the time of marzens, dirndls, pretzels, and oom-pah bands. It’s Oktoberfest time across San Diego, and there are more than ever to choose from. I recommend checking out whatever local party is closest to you, but let’s not ignore the German granddaddies of San Diego Oktoberfests: I’m always partial to the German-American Societies of San Diego’s two-weekend bash in El Cajon (September 27–29 and October 4–6), but the county’s largest party comes back to La Mesa on October 4–6 and the beachy Bavarian bacchanal returns to Ocean Beach on October 11–12. Really, you can’t go wrong with any of them, so find your favorite Oktoberfest destination and remember to prost responsibly.
Courtesy of San Diego Cooks
Beth’s Bites
New restaurant alert: A Mexican eatery is headed to 4566 30th Street in North Park. Smoky Habanero Mexican Cuisine is poised to take over the former Living Tea space along the same delicious block as Chris’ Ono Grinds, The Friendly, and Fall Brewing.
Coronado Brewing is getting into the fall spirit with its new cider release, a small-batch cranberry cinnamon apple cider with a refreshing 5.8 percent ABV. If this heat wave ever breaks, I’ll be ready to pair this with a slice of apple pie and my cable-knit sweater.
San Diego Cooks, from San Diego writer Ligaya Malones and photographer Deanna Sandoval, releases this month. The hardcover cookbook features 70 recipes from local chefs and restaurants, including 24 Suns, TJ Oyster Bar, Ambrogio by Acquerello, Valle, and many more. Head to Ponto Lago at Park Hyatt Aviara on Tuesday, September 24, for a cooking demonstration and book signing with executive chef Pierre Albaladejo.
Have breaking-news, exciting scoops, or great stories about San Diego’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.
San Diego is home to world-class aestheticians, plastic surgeons, and dermatologists who can help turn back the hands of time and revitalize tired, damaged skin. Enhancing your look is a spectrum. Treatments range from noninvasive procedures like lasers or injectables to the big guns, like a deep-plane facelift—many with better results and less downtime than ever thanks to advanced techniques and technology. Whether you’re a Botox beginner or an aesthetic medical care veteran, San Diego aestheticians and aesthetic medicine providers can help you look and feel like the best version of yourself.
Changes Plastic Surgery & Spa
Changes Plastic Surgery & Spa is San Diego’s premier destination for aesthetic surgery, led by world-renowned plastic surgeon Dr. Michael Rossi. Celebrated for his artistry, precision, and natural-looking results, Dr. Rossi is known for creating customized Mommy Makeovers that help women restore confidence and reclaim their bodies after pregnancy. His expertise also extends to comprehensive post-weight loss body contouring, addressing excess skin and skin laxity with sophisticated surgical techniques tailored to each patient’s unique anatomy and goals. From breast and body rejuvenation to deep plane facelifts and eyelid surgery, every treatment plan reflects Dr. Rossi’s commitment to surgical excellence, personalized care, and transformative results that look as beautiful as they feel.
Cosmetic Laser Dermatology
At Cosmetic Laser Dermatology, the board-certified, internationally acclaimed team has the power to erase 10+ years of aging in a single treatment. The center’s 60+ laser, light, and energy devices do it all—refining texture and tone, calming acne, minimizing pores, and erasing that ill-advised spring break tattoo of yesteryear. Their dermatologists take it further by stacking multiple devices in one session for synergistic results—the philosophy behind their signature Take5 and Take10 treatments, the latter capable of removing a decade-plus of aging in just one visit. Add a full suite of injectables, body sculpting, and vein treatments for every skin type and tone, and it’s no wonder the practice’s medical director was named the #1 cosmetic dermatologist in America by Newsweek two years running.
Cultivé Medical Aesthetic
If it’s subtle, lasting results you’re after, Cultivé Medical Aesthetics has you covered. Cultivé purposely combines aesthetics and wellness. The Bankers Hill practice offers a full menu of services designed to improve skin health and support the three pillars of aesthetic aging: skin tone and texture, volume loss, and laxity. Cultivé offers a wide range of aesthetic treatments, including collagen boosting powerhouse Morpheus8, biostimulators like Sculptra and Radiesse, PRP therapy, laser hair removal, VI peels, and regenerative skincare treatments. They also provide wellness-focused services such as hormone replacement therapy, IV therapy, and medical weight management programs.
Starlite Aesthetics and Wellness
Starlite Aesthetics and Wellness focuses on enhancing natural beauty through science-backed treatments tailored to each client’s goals. Michelle Langston, MSN, APRN, FNP-BC, founded Starlite on the principle that aesthetic medicine should be precise, personal, and rooted in wellness. The boutique aesthetic practice in La Jolla combines modern medical aesthetics with holistic wellness principles for refined results personalized to each patient. Langston has spent more than a decade honing her skills in advanced injectables, regenerative therapies, and anti-aging care. Starlite offers regenerative therapies rooted in science, promoting skin rejuvenation using a multiple modality approach. Service offerings include RF microneedling, wrinkle relaxers, facial balancing and more.
The “It” List
In the rapidly advancing field of aesthetic medicine, it can be hard to tell what’s worth the hype. Here are some of the latest, most advanced, and most popular options out there.
Morpheus8: This combination of microneedling and radiofrequency (RF) energy activates your skin’s own collagen and elastin without the downtime associated with some laser treatments. It can be used to reduce wrinkles, tighten skin, improve skin tone, contour the jawline, and minimize acne scars.
Exosome Therapy: This cutting-edge treatment uses protein-packed nanoparticles to trigger repair and rejuvenation at the cellular level. Often used post-microneedling or lasers, exosomes penetrate deep into the skin to stimulate collagen production.
Post-GLP-1 Skin Removal: Rapid fat loss prompted by GLP-1 medications, including semaglutide, tirzepatide, and retatrutide, can leave users with sagging skin. Skilled surgeons can remove excess skin and reshape the figure.
Treatment Stacking: Sometimes it’s the more the merrier when it comes to aesthetic procedures. Combining multiple non-surgical treatments in a single session allows users to address several issues efficiently, with less downtime.
