Mother’s Day is a little under month away, so its time to lock in your plans for a festive weekend. Whether you’re looking for decadent culinary experiences to share with Mom or a buffet to enjoy with the whole family, we’ve got you covered. Give back to the woman in your life who deserves it the most with a feast at one of these 31 San Diego restaurants on Mother’s Day.
Price: $139 for adults and $49 for kids Hours: 10 a.m. to 2 p.m. Address: 5480 Grand Pacific Drive, Carlsbad
Bloom & Brunch at the Marina Kitchen
Celebrate Mother’s Day on the bayfront this year at The Marriott Marquis. On the property, the Marina Kitchen will host its Bloom & Brunch buffet featuring an omelet station, carving station, and plenty of pastel-colored treats. Guests can also enjoy afternoon tea, Petals & Pastries, which features wide variety of herbal teas, brunch cocktails, and freshly baked pastries courtesy of chef Victor Ingram.
Price: Brunch, $80 for adults and $25 for children under 12; Afternoon Tea, $55 for adults and $25 per child 12 & under Hours: 10 a.m. to 2 p.m. Address: 333 W Harbor Dr, Downtown
Mother’s Day Brunch Buffet at Park Hyatt Aviara
Give your mom a relaxing treat this weekend at the dreamy Park Hyatt Aviara. This North County resort is hosting brunch service at Aviara Salon and will feature an iced seafood display, a carving station, made-to-order omelets, and a variety of desserts. Treat Mom to a spa package at Miraval before the feast to really win some “best child” points. Reserve a table here.
Price: $140 per adult and $60 for kids 3 to 12 Hours: 10 a.m. to 3 p.m. Address: 7100 Aviara Resort Drive, Carlsbad
Mother’s Day Brunch at Hotel del Coronado
Treat your mom like royalty this year at the historic Hotel Del. The property is hosting its annual Mother’s Day Brunch in the Southpointe Ballroom and will be serving a buffet spread with a seafood bar, carving stations, and a dazzling dessert bar plus a glass of Champagne upon arrival for Mom.
Price: $185 for adults, $95 for children 4-12, and free for kids under 3 Hours: 10 a.m. to 3 p.m. Address: 1500 Orange Avenue, Coronado
Mother’s Day Champagne Brunch at Oceana Coastal Kitchen
Celebrate Mum at Oceana Coastal Kitchen’s Mother’s Day Champagne Brunch overlooking Mission Bay. Graze on brunch options like toasted cinnamon rolls, smoked salmon, and mascarpone strata along with free-flowing Champagne. The waterfront eatery will also feature live entertainment and a craft corner to occupy the little ones while Mom unwinds.
Price: $120 for adults, $55 for children 5-11, and free for kids 4 and under Hours: 10 a.m. to 3 p.m. Address: 3999 Mission Blvd, Mission Beach
Mother’s Day Brunch at Piper
Oceanside’s Piper is hosting its annual brunch event with coastal bites to share with Mom. The team at Piper will be serving made-to-order eggs and chilaquiles along with breakfast dishes like their fried chicken and waffles, citrus rum french toast, and egg white frittatas. Reserve a table here.
Price: $110 for adults and $65 for children 5-12 Hours: 7 a.m. to 12 p.m. Address: 105 Mission Ave, Oceanside
Happy Mother’s Day at ARLO
Come for Mom’s complimentary Champagne, stay for the bagel bar. Mission Valley’s ARLO is serving up a brunch feast including an extensive raw bar, charcuterie boards bites, made-to-order omelets, braised short ribs, and breakfast pastries galore.
Price: $90 for adults, $30 for kids 5-12, and free for kids 4 and under Hours: 9 a.m. to 3 p.m. Address: 500 Hotel Cir N, Mission Valley
Mother’s Day Brunch Buffet at Rumorosa
Take the family to Harbor Island to partake in Rumorosa’s Mother’s Day brunch buffet. The bayside locale will offer made-to-order omelets and chilaquiles, a street taco station, a panaderia display of local Mexican pastries, and more. Moms will receive a complimentary rose upon arrival and custom flower crowns will be available for purchase courtesy of K Flowers.
Price: $95 for adults, $45 for kids 6-12, and free for kids five and under Hours: 6:30 a.m. to 11 a.m. Address: 1380 Harbor Island Dr, Point Loma
Rancho Valencia Mother’s Day Brunch
This North County resort is hosting a Mother’s day brunch celebration with a little something for everyone. For adults, the brunch buffet will include a wide selection of seafood, carved meats, and brunch cocktails. Kids can partake in a number of festivities including bouquet making, pony rides, face paintings, and a petting zoo.
Price: $$225 for adults, $95 for children 4-12, and free for kids under 4 Hours: 10 a.m. to 4 p.m. Address: 5921 Valencia Circle, Rancho Santa Fe
Courtesy of Diana Rose Photography
Mother’s Day Specials & Prix Fixe Menus in San Diego
Mother’s Day Brunch at George’s at the Cove
George’s by the Cove is easily one of San Diego’s best restaurants with an ocean view. This La Jolla locale is offering a three-course prix fixe menu Chef Masa Kojima which includes a pastry basket, spring salads, and your choice of an entree. Reserve a table here.
Price: $50 per person Hours: 10 a.m. to 3 p.m. Address: 1250 Prospect St, La Jolla
Mother’s Day Green Box at Seasons 52
Planning on eating brunch in your pj’s with family this year? Bring the springtime celebration home with Seasons 52’s to-go special consisting of your choice of meat, sides, and mini indulgences. Order this pre-packaged feast (feeds 4-6) by Wednesday, May 8 to pick up on Saturday, May 11. Seasons 52 is also open for dine-in brunch with a la carte options between 9 a.m. and 2 p.m.
Price: $155 for the Mother’s Day To-Go Special Hours: 9 a.m. to 2 p.m. for dine-in Address: 4505 La Jolla Village Dr, La Jolla
Mother’s Day at The Marine Room
La Jolla’s Marine Room makes for an unforgettable day as you watch the waves, savor in fine seafood, and pop a cork or two for mom. The restaurant is offering a special prix fixe menu with dishes including their truffle risotto with caviar, octopus carpaccio, miso king salmon, and your choice of a blueberry mousse tart or chocolate harlequin cake.
Price: $165 for adults, $60 for children 6-12 Hours: 12 p.m. to 7 p.m. Address: 2000 Spindrift Dr, La Jolla
Mother’s Day Brunch at Mister A’s
In need of memorable Mother’s Day plans? Indulge in a rooftop meal at Mister A’s in Bankers Hill. This iconic destination is hosting a three-course dining experience ideal for entertaining. Adorn your most dapper attire and munch on dishes like venison tartare toast, scallops and spring pea ravioli, and finish with a Champagne strawberry mousse—the perfect post-meal delectable. Reserve a table here.
Price: $93 per person Hours: 10 a.m. to 1:30 p.m. Address: 2550 Fifth Ave 12th floor, Bankers Hill
Moets for Mom at Provisional Kitchen
Celebrating Mother’s Day downtown this year? Enjoy a bubbly brunch from the Pendry’s Provisional Kitchen featuring a prix fixe menu along with a meat carving and desert stations as well as a chocolate fountain. Mom is the star of the show at this delightful Gaslamp hub, and of course she gets a complimentary glass of Moët & Chandon. Reserve a table here.
Price: $95 per person Hours: 9 a.m. to 1 p.m. Address: 425 Fifth Ave, Gaslamp Quarters
Mother’s Day Brunch at A.R. Valentien
Celebrate Mom with a picturesque brunch at A.R. Valentine on the fringe of Torrey Pines Golf Course. Indulge in a three-course farm-to-table experience curated by Chef Kelli Crosso paired with free-flowing mimosas. Treat her to a round of golf or a basalt stone massage at the Lodge’s spa afterwards to win her approval until next year. Reserve a table by calling (858) 777-6635.
Price: $135 for adults and $65 for children 11 and under Hours: 10:30 a.m. to 2:30 p.m. Address: 11480 North Torrey Pines Road, La Jolla
Picnics + Flowers Mother’s Day Picnic at the Carlsbad Flower Fields
Got flowers? Plenty of floral eye-candy awaits visitors of the Carlsbad flower fields this year on Mother’s Day. If you’re feeling bougie, opt for a luxurious picnic overlooking fields of pastel while feasting on a charcuterie board of your choice, enjoying live music, and partaking in plenty of fun activities for the little ones. Book a picnic here.
Price: $140 for adults and $70 for kids 4-12 Hours: 11 a.m. to 1:45 p.m. Address: 5704 Paseo Del Norte, Carlsbad
Cafe Sevilla’s Mother’s Day Flamenco Show & Champagne Brunch
Complimentary Champagne and live music for Mom? Yes, please. Enjoy a morning of live Spanish flamenco music while enjoying a three-course Spanish brunch at Cafe Sevilla in the heart of the Gaslamp. The brunch consists of avocado toast to start, followed by a breakfast meat paella, and finally a dulce empanada for dessert. There will also be a three-course lobster and Champagne dinner on Mother’s Day for $90 starting at 5 p.m.
Price: $70 per person Hours: 12:30 p.m. to 2 p.m. Address: 353 Fifth Avenue, Gaslamp Quarter
San Diego Mother’s Day Premier Brunch Cruise
City Experiences is hosting a two-hour brunch cruise this year. Treat Mom to a cruise around the bay as you dine on breakfast favorites, pastries, and tri-tip steak paired with unlimited Champagne, mimosas, and sparkling cider. Truly a booze cruise Mom can get behind. Reserve tickets here.
Price: $115 for adults, $95 for children 4-12, and free for kids 3 and under Hours: 11 a.m. to 1 p.m. Address: 1800 North Harbor Drive, Downtown
Mother’s Day Tea Service at The AubreyRose Tea Room
Don your floral dresses and wide-brimmed hats this May at La Mesa’s elegant AubreyRose Tea Room. This adorable venue is offering a special set of tea services celebrating San Diego moms all weekend. The unique menu will feature brewed tea and various festive treats to indulge in during this sophisticated outing for the matriarch in your life.
Price: $60 for adults and $56 for kids Hours: 11 a.m., 1:30 p.m., and 4:00 p.m. Address: 8362 La Mesa Blvd, La Mesa
Mother’s Day Brunch at The Desmond
Head down to the Gaslamp Quarter for Mother’s Day Brunch at the Kimpton Alma hotel. The hotel’s restaurant, The Desmond, is hosting guests for a three-course brunch ranging from sweets—cinnamon French toast, whipped Greek yogurt bowl—to savories such as lobster omelets and petit filet. A complimentary glass of Champagne or mimosa awaits your arrival as a sign of thanks to mothers locally. Following brunch, make your way up to its rooftop bar, Leave of Absence, for a post-brunch cocktail and a dip in their pool.
Price: $70 for adults and $28 for kids Hours: 10 a.m. to 3 p.m. Address: 1047 5th Avenue, Gaslamp Quarter
Mother’s Day Brunch Specials at Little Frenchie
This Mother’s Day, Coronado invites lovers of Le Brunch to Little Frenchie’s Bistro on Orange Avenue. Moms will receive a welcome mimosa for their constant care and love, along with delectable specials like the Tartine D’Asperges or the Floral Cronut. Book your reservations in advance as this little bistro, which is also a Michelin Guide–recognized spot, will likely be busy for this year’s celebrations.
Price: A la carte Hours: 9 a.m. to 9 p.m. Address: 1166 Orange Ave, Coronado
Mother’s Day Interactive Cooking Demonstration at Hell’s Kitchen
Price: $200 per person Hours: 11:30 a.m. Address: 777 S Resort Dr, Valley Center
Mother’s Day at Solare Ristorante
Get your Mother’s Day brunch fix Italian-style at Liberty Station’s Solare Ristorante. The restaurant is offering a special menu on Sunday featuring entrees like roast rib of beef with truffle mashed potatoes, seared scallops, lobster bisque, and more. Walk off the mimosas and pasta at Liberty Station’s arts district afterwards. Reserve a table here.
Price: A la carte Hours: 10:30 a.m. to 2:45 p.m. Address: 2820 Roosevelt Rd, Point Loma
More San Diego Restaurants to Visit on Mother’s Day
Roy’s Restaurant Mother’s Day Brunch
Indulge in the Hawaiian flavors of Chef Roy Yamaguchi’s restaurant downtown this Mother’s Day. Order an Island Mimosa with pineapple juice and Prosseco and chow down on breakfast favorites like their seafood omelet with scallops, a crab cake Benedict or their haupia brûlée brioche French toast topped with guava jam. How do you say delicious in Hawaiian?
Price: A la carte Hours: 11 a.m. to 3:30 p.m. Address: 333 W Harbor Dr, Downtown
Mother’s Day Brunch at Lillian’s Kitchen
Lilian’s Kitchen is your destination for brunch bliss this year. Experience the newly refreshed luxury resort serving an assortment of brunch favorites along with refreshing mimosas and bloody mary’s at this hidden North County gem. Reserve a table here.
Price: A la carte Hours: 8 a.m. to 3 p.m. Address: 5951 Linea Del Cielo, Rancho Santa Fe
Manna Altier Mother’s Day Brunch
Treat your ma to brunch at one of North County’s hottest new brunch spots on Highway 101, Manna Altier. Toast just steps from the beach with one of Manna’s energizing vitality tonics before exploring their menu full of unique takes on morningfood classics including their porridge with poached egg or their turkish eggs with chili garlic butter.
Price: A la carte Hours: 9 a.m. to 2 p.m. Address: 1076 N Coast Hwy 101, Encinitas
Mother’s Day at Morning Glory
Start a day full of Mother’s Day festivities right with a savory brunch at CH Projects’ Morning Glory. Kickstart your day with Mom by ordering a round of brunch cocktails followed by dim sum appetizers while you wait for your breakfast carbonara, all before the clock strikes noon. Sounds like a Mother’s Day to remember.
Price: A la carte Hours: 8 a.m. to 4 p.m. Address: 550 W Date St., Little Italy
Mother’s Day Brunch at Cesarina
Pamper the best woman in your life with a gourmet meal at Cesarina in Point Loma. This cozy, authentic Italian restaurant serves endless varieties of pasta made fresh daily con amore. Try their Mortadella e Pere with a glass of fizzy Prosecco for an idyllic afternoon brunch with Mom.
Price: A la carte Hours: 11 a.m. to 9:30 p.m. Address: 4161 Voltaire St, Ocean Beach
Mother’s Day at Bencotto
For the late risers and pasta aficionados, Bencotto is dishing up authentic Italian cuisine for those tired of morningfood. Make it a truly memorable Mother’s Day by ordering their squid ink gnocchi, lobster bisque or parmigiano reggiano cheese wheel pasta which is sure to turn heads. Little Italy will be a hot place to be, so book your reservation soon.
Price: A la carte Hours: 11:30 a.m. to 9:30 p.m. Address: 750 W Fir St #103, Little Italy
Mother’s Day Brunch at Nine-Ten Restaurant and Bar
Chef Jason Knibb is putting together a feast of brunch favorites for Mother’s Day at La Jolla’s Nine-Ten. Enjoy a meal with Mom just steps from the cove including homemade rosemary bread, grilled local yellowtail tacos, and Brûléed French toast. Reserve a table here.
Price: A la carte Hours: 7 a.m. to 2 p.m. Address: 910 Prospect Street, La Jolla
Mother’s Day Brunch at Trust
Give your mom thanks by treating her to a brunch for the books at Trust in Hillcrest. Start with one of their notorious sticky buns followed by chilaquiles rojo or smoked salmon toast and follow it with a pleasant walk through Balboa Park. Trust me, it’s worth it.
Price: A la Carte Hours: 9 a.m. to 2 p.m. Address: 3752 Park Boulevard, Hillcrest
Mother’s Day at Viewpoint Neighborhood Kitchen
Viewpoint Neighborhood Kitchen, is the place to dine with Mom and take in the sweeping views of East County’s this year. This Sycuan restaurant is serving upmorningfood favorites ideal for fueling up before rounds of Bingo and the Mother’s Day Extravaganza event on the casino floor. Viewpoint restaurants only allow guests 21 and up. Sorry, kiddos.
Price: A la Carte Hours: 24 Hours Address: 5469 Casino Way, El Cajon
Cole Novak is an award-winning writer with a passion for highlighting local figures, small businesses, and nonprofits. Born and raised in San Diego, Cole is passionate about photography, surfing, art, the local food scene, and the great outdoors.
Maren Hawkins is a freelance writer in her last year at San Diego State University. When she is not writing, she spends her time playing beach volleyball, thrifting for the cutest clothes, and traveling whenever possible.
Amanda Parmele is a third year undergraduate student at UCSD and works at SD Magazine as a Photography/Visual Editing intern. She takes photos for her school newspaper, is a writing mentor, and loves surf photography, though she cannot surf to save her life.
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.
Courtesy of Pinyada “Ada” Primpray
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 Monsterwill open daily for lunch and dinner in late 2026 at 6110 Friars Road in Mission Valley.
Oktoberfest season is closing in fast, and one of the first dirndl-laced events of the year kicks off at AleSmith Brewing Company this weekend. AleSchmidt Oktoberfest runs every Saturday from September 12 through 26, and the family-friendly event is chock-a-block with German food vendors, live oom-pah bands, stein holding, and a whole lot more. The free event starts at 11 a.m. each Saturday, and from personal experience, I recommend posting up on the early side to snag a seat.
Japanese fine dining restaurant Shio soft opened in August, bringing elegant plates and sunset views to La Jolla. (The area was hardly hurting for either, but I think we could always use some more sushi in our lives.) Has anyone checked it out yet? Let me know what I should order by dropping me a line at [email protected].
Restaurateur brothers Danny and Dante Romero have been on a tear the past few years, consulting at places like Una Mas and taking over The Lion’s Share last summer. It’s understandable to see they recently decided to pause their recurring pop-up concept Two Ducks to recalibrate and figure out its future in a permanent location, but it’s still a bit bittersweet. If it’s “see you later” and not “goodbye,” I can live with that (for now).
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 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.
Courtesy of Kuya Sharpens
“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.”
Photo Credit: Lauren di Matteo
San Diego Restaurant News & Food Events
Beth’s Bites
Mesa Agricola, a tiny taqueria in Escondido, made this year’s New York Times50 best restaurants in the US list. If you’ve had the privilege of eating the guisado delicacies from chef Juan González and Megan Strom, you’ll understand why. Congrats on the recognition—and happy first birthday!
Ranchito Milkyway, a farmstand in Bonita, also has plenty of events to pencil into your calendar, starting with an Indian cuisine-inspired farm-to-table dinner on September 19 with chef Kanta from Sattvik to an Italian cooking class on October 17 with chef Elisa from Balsamico Italian Kitchen. If you’re chock-full of things to do over the next few weeks, there’s always the option to snag one of their CSA boxes for an abundance of winter greens, vegetables, and herbs for home cooking.
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.
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.
Courtesy of Del Mar Wine & Food Festival
Troy Johnson, Karen Krasne
Signature San Diego Opening Night Party
September 30 | 6 – 9 p.m. | Monarch Ocean Pub
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.
Courtesy of Del Mar Wine & Food Festival
Bryn McArthur, Mawa McQueen
Chateau Montelena’s 50th Anniversary Celebration
October 1 | 6 – 9 p.m. | Fairmont Grand Del Mar
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.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
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.
Izola Bakery announced big plans for a second location and bakery HQ (checks notes) over three years ago and it’s kind of been crickets since then. But there may be movement in the expansion plan—the East Village bakery recently put out a hiring call for “the people we need to help us build what’s next.” Here’s hoping things get cooking (or baking, as the case may be) soon.
As a California-born, East Coast-raised foodie, I can confidently say the East Coast has the deli game on lock. So whenever anyone announces they’re bringing an East Coast-style sandwich to the West Coast, I remain cautiously optimistic until proven otherwise. (Big Jim’s in Pacific Beach is a phenomenal example of a transplant done exceptionally well.) Los Angeles-based Ggiata Delicatessen recently announced plans to open a location in Encinitas, promising authentic Italian staples like meatball parmesan subs, cheesesteaks, and Italian cold cuts. Don’t let me down, guys!
Unfortunately, it’s not all openings and expansions. Nola on 5th in Hillcrest permanently ceased operations without warning or explanation. We can probably pick from one (or more) squares on Restaurant Closure Bingo for the reason (increased costs for ingredients, labor, equipment, etc.), but for the jambalaya enthusiast, it doesn’t really matter why. It’s simply adieu to a slice of The Big Easy in 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.
Tokyo unquestionably holds the title as one of the best, if not the best, food cities of the world. But despite the plethora of Michelin-starred kaiseki restaurants and hole-in-the-wall ramen joints, you’d be remiss in walking past glowing signs beckoning you to enter one of the 56,000-plus konbini across the country.
Konbini cafes like Lawson’s, FamilyMart, and 7-Eleven may look like run-of-the-mill convenience stores, but convenience store culture is a completely different animal there. Absent are the sad, floppy hot dogs sizzling sweatily on a rotating wheel of misery. Instead, konbini are stocked with a bevy of hot and cold drinks in every imaginable flavor, meals like tamago sandos (Japanese egg salad sandwiches) and prepacked bento boxes, snacks like onigiri (handheld triangles of rice and seaweed, often filled with fish or pickled plum), and even limited-edition merchandise (not unlike Wawa’s line of merch).
Soon, Hillcrest will get a taste of konbini culture. Hako Hako opens in front of Uptown Inn by Vantaggio, next to Ramen Ryoma, in early 2027.
Kenji Blouin-Ito, a half-Japanese, half-French San Diego native grew up eating Japanese food at home and during trips across the Pacific. “I remember looking forward to eating bentos on the train,” he says, grabbing quick items to munch on without sacrificing quality or succumbing to cost. When in France, he saw a rise of appreciation for casual Japanese cuisine, “long before it happened here.”
Courtesy of Hako Hako | Photo Credit: @josh_walker.26
So he decided to bring it here. After AB 626 passed in 2018 to allow different jurisdictions to permit Microenterprise Home Kitchen Operations (MEHKOs), Blouin-Ito joined Foodnome, the first legal marketplace for homemade food in the US, as a co-founder. Eventually, the national nonprofit The Cook Alliance took over the project, leaving him open to the next new idea but with the experience of running a food-based business.
“That experience changed how I think about food, not just what makes it good but what makes it work,” he explains. Bento boxes felt affordable in a time of inflation, convenient in a bustling world, and versatile to a variety of palates. When he got the chance to open a konbini himself, he went for it.
His family runs Uptown Inn, a mix of apartments and hotel rooms that’s seen increased food traffic over the past few years. “We had a small space in front of the building that wasn’t being used, and it just made sense,” he says. Hako means “box” in Japanese, a reference to both bentos and small space from where he’ll sling freshly made bentos, coffee, drinks, pastries, snacks, and a small retail selection.
Hako Hako will initially open for morning and afternoon hours, but you don’t have to wait until next year to get a taste of Japanese culture. Blouin-Ito’s concept is popping up at various coffee shops around San Diego, with a few coming up: Easy Does It on September 19 and Cafe Moto on October 17. Until then, practice the art of gaman: patience with grace.
Hako Hakoopens at 819 University Avenue in Hillcrest in early 2027.
Sushi Tadokoro held on to its Michelin star for three years—no mean feat for anyone. But now, the Old Town restaurant is changing things up, eliminating lunch and à la carte service at the end of September before transforming into an omakase-only experience in October. The dining room will close from October 1 through October 22 to make the change, but promises it will be “more intimate. More personal. More focused on each guest and every piece we serve.” Sounds worth the wait.
Bock brought new life to South Park when the German-inspired beer bar opened after a long construction process by owner Brian Jensen (Vino Carta, Bottlecraft). Now, Bock is getting its own shot in the arm with a new in-house kitchen from the people behind Majorette, Love Letters Pizza, and Scrimshaw Coffee. Kurz, or “quick” in German, is already open, serving European-inspired bites like the requisite currywurst, Bavarian pretzel, and schnitzel, along with some newcomers like a pierogi and famous “Majorette burger.” (I can confirm it’s a damn good burger.) Reminder: Bock and Kurz are 21+, so leave the kinders at home.
The popular Japanese dessert chain Warabimochi Kamakura already has 70-plus locations in Japan, Australia, China, Thailand, and the U.K. (to name a few), but is finally opening a location in Convoy District at 8322 Clairemont Blvd. After a successful pop-up test run at Asa Bakery, Warabimochi Kamakura will bring its signature warabimochi (a traditional simple, jelly-like dessert), plus tea like matcha and hojicha, as well as soft serve as soon as October, but possibly November. (Although warabimochi is sometimes considered a summer treat, I’m pretty sure I can make an exception for autumn.)
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.
National Philanthropy Day, presented by PNC Bank, Celebrates the Best of Philanthropy in San Diego
The 53rd Annual National Philanthropy Day Takes Place on November 21. Join us from 11:00 a.m. – 1:30 p.m. at the new Gaylord Pacific Resort & Convention Center!
Once yearly, AFP San Diego joins with others worldwide to celebrate National Philanthropy Day (NPD), a special day set aside to recognize the great contributions of donors and nonprofits that enrich of our community and the world. San Diego’s NPD is one of the largest and most successful in the U.S., attracting nearly 900 participants, including philanthropists, nonprofit leaders, CEOs, board members, development professionals, and business, community, and civic leaders.
Sponsorship proceeds from National Philanthropy Day are reinvested in education, training, scholarships, career development, and the advancement of fundraising professionals throughout San Diego. These resources and training provide fundraising professionals with the tools necessary to support our region’s diverse array of nonprofit organizations, which rely on charitable giving for close to half of their annual revenues.
The National Philanthropy Day Honorees are selected by the NPD Honorary Committee, a group of highly respected, diverse nonprofit and business leaders. Our 2025 Honorees include:
Outstanding Development Emerging Leader – Taylor Thompson Self-Nominated
Outstanding Development Professional – Sharyn Goodson Nominated by: AJ Steinberg & Jeanne Schmelzer
Outstanding Organization for IDEA – Accessity Self-Nominated
Outstanding Philanthropic Institution – Life Science Cares San Diego Nominated by: Blair Search Partners
Outstanding Philanthropist – Dan & Phyllis Epstein Nominated by: CSU San Marcos & KPBS
Outstanding Student Volunteer – Camden Hall Nominated by: Curebound
National Philanthropy Day San Diego provides an opportunity to reflect on the meaning of giving and to celebrate the selfless contributions of individuals and organizations across the region. We look forward to celebrating with you!
Sponsorship opportunities and individual tickets are available. Please visit www.afpsd.org for more information.
