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.
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.
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.
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