Many beer makers remove gluten at the beginning of the brewing process, resulting in a watery, sad thing. Enter San Diego’s Duck Foot Brewing Company. At their new 5,000-square-foot brewery and 749-square-foot tasting room (fits 49 drinkers), owners Matt DelVecchio and Brett Goldstock add a natural, flavorless enzyme at the end that exorcises the gluten but keeps the craft beer taste. The 20 taps will feature pale ales and IPAs, plus concoctions like a chocolate-hazelnut stout and coconut-molasses brown. The space is modern minimalism meets Comic-Con, with concrete, steel, and wood and murals from childhood buddies at Brooklyn design studio Madonna+Child. 8920 Kenamar Drive, Miramar
Stone Brewing Co.'s Craft Beer Ambassador and Certified Cicerone, Bill Sysak (aka “Dr. Bill”), salutes the newbies.
By Bill Sysak
Rip Current Brewing
Hop heads will love the Curl IPA, with 10.3% ABV and strong citrus, tropical fruits, and pine aromas.
Modern Times Beer
Try Fortunate Islands, a wheat beer brewed with West Coast hops. Its citrus and tropical notes are a great choice for warm summer nights.
Modern Times Beer
Modern Times Beer | Photo by Luis Garcia
Nickel Beer Co.
It’s great to see Tom Nickel (owner of O’Briens Pub) back in the brewing game. His beers are exceptional. Try Stonewall Stout, a classic English stout with coffee, chocolate, and vanilla notes.
Saint Archer Brewing Co.
Their connection to the extreme sports community is sure to convert a whole new wave of craft beer aficionados. Try the Pale Ale, a hop-forward California-style pale.
Amplified Ale Works
The in-house craft brewery of California Kebab & Beer Gardens has some delicious food and equally delicious beers. Rare Form, a Belgian quad with notes of fig, plum, raisin, and brown sugar, is the perfect nightcap.
Benchmark Brewing Company
Their Feisty Fleur, with its Belgian esters and light candy sugar notes, is a spot-on representation of a traditional Belgian tripel.
Culture Brewing Co.
The American strong ale clocks in at 7.7% ABV and 100 international bitterness units (IBUs).
Encinitas Ale House is the real deal—a consistently amazing and ever-changing tap and bottle selection, and servers who know their beer. #SDMBeer —@PetCobra
Plan 9 Alehouse. Their pork belly BLT is great and their nut brown ale is the best I’ve had. —@BallTerrence
Phileas Foggs: Great food, great beer, great staff, very clean, killer specials like 50-cent wings and $4 drafts. #SDMBeer —@TuyeYAYA
Bruski Burgers and Beer is my favorite place to grab a beer and food in San Diego. Their burgers beat out any burger joint. The pastrami burger is to die for. —Kyle Rayder via email
O’Brien’s Pub is one of SD’s oldest specialty beer bars. The owner, Tom Nickel, gets a lot of rare, one-off kegs. The prices are still really good—$4.50 for some pints. Some customers have been going there practically daily for close to 25 years. —Peter Hawkins via email
Has to be Blind Lady Ale. Why? Because @LeeChase of @AutomaticBrewCo will sit and talk beer with everyone! #SDBeer —@bernasconi
Hamilton’s Tavern
Hamilton’s Tavern | Photo by Paul Body
Hamilton’s Tavern’s easily my fave bar to enjoy craft brews. Choices galore, tons of events, 2nd Saturday. What’s not to love? —@MatyRice
Oh my fave beer bar is, hands down, Queens Of Beer in #Hillcrest—the world’s first out & proud #LGBT brewery. The pizza = epic. —@AHizz
Tiger! Tiger! is my absolute fave beer bar! The beer selection is always exceptional +food/staff put it over the top! —@jennjjones
Raglan Public House. Great beer selection. Knowledgable servers. Beach vibe. Oh, & good food too! #SDMBeer —@MartinEglitis
Hands down fave beer bar is MonkeyPaw. Fabulous rotating taps, great bottle selection, super knowledgeable staff & great grub! —@JenQFE
Stone Brewing Co.'s Craft Beer Ambassador and Certified Cicerone, Bill Sysak (aka “Dr. Bill”), salutes the newbies.
By Bill Sysak
Rip Current Brewing
Hop heads will love the Curl IPA, with 10.3% ABV and strong citrus, tropical fruits, and pine aromas.
Modern Times Beer
Try Fortunate Islands, a wheat beer brewed with West Coast hops. Its citrus and tropical notes are a great choice for warm summer nights.
Modern Times Beer
Modern Times Beer | Photo by Luis Garcia
Nickel Beer Co.
It’s great to see Tom Nickel (owner of O’Briens Pub) back in the brewing game. His beers are exceptional. Try Stonewall Stout, a classic English stout with coffee, chocolate, and vanilla notes.
Saint Archer Brewing Co.
Their connection to the extreme sports community is sure to convert a whole new wave of craft beer aficionados. Try the Pale Ale, a hop-forward California-style pale.
Amplified Ale Works
The in-house craft brewery of California Kebab & Beer Gardens has some delicious food and equally delicious beers. Rare Form, a Belgian quad with notes of fig, plum, raisin, and brown sugar, is the perfect nightcap.
Benchmark Brewing Company
Their Feisty Fleur, with its Belgian esters and light candy sugar notes, is a spot-on representation of a traditional Belgian tripel.
Culture Brewing Co.
The American strong ale clocks in at 7.7% ABV and 100 international bitterness units (IBUs).
Today’s seniors are more connected than ever, with a renewed focus on retirement as a time of discovery and enriching experiences. The ultimate reward for a retirement well-earned is the wisdom to appreciate it all, and what better place to enjoy that unique perspective than Vi at La Jolla Village, in the heart of San Diego.
All-access pass to good living.
As a Continuing Care Retirement Community (CCRC), Vi provides access to a connected and fulfilling community while making it easy to plan for future care, should the need ever arise. With a care plan in place, residents enjoy greater financial predictability and long-term value, freeing them to focus on making the most out of retirement.
Resort-style amenities at the epicenter of a cultural hub like San Diego offer a retirement experience unlike any other. Paired with exceptional dining, spacious accommodations and dedicated staff, the best of maintenance-free living is all around. And with the introduction of Vista 360 Well-Being, Vi’s panoramic approach to wellness, there are more ways than ever for residents to access it all.
The harmony of mind, body and community.
Courtesy of Vi at La Jolla Village
The key to longevity is striking the right balance in maintaining an active lifestyle with an active mind in a fulfilling community. With newly renovated community spaces and restaurants, Vista brings a variety of opportunities for residents to elevate their well-being through Vi-exclusive “Signature Experiences.”
Vista Enrich takes an evidence-based approach to brain vitality, keeping residents at the forefront of cognitive health through exergaming (exercising + gaming), nutritional plans and informative workshops. It is also home to The Brain Vitality Studio, an innovative facility dedicated to cognitive fitness that has garnered national recognition.
Vista Discover invites residents into stimulating educational experiences, from chef-led cooking demos and guided wine tastings to lectures at local universities and intimate lectures following cultural outings.
While Vista Enrich focuses on brain health and Vista Discover engages residents intellectually, Vista Explore cultivates a sense of adventure through curated travel and local excursions. But broadening one’s horizons doesn’t always require a plane ticket. One recent event brought a taste of the world right to the community: an onsite “jazz cruise” featuring live music and global cuisine served at a series of themed “ports” all within the community’s own ballroom.
“Location, location, location”
Courtesy of Vi at La Jolla Village
One of the biggest perks of life at Vi at La Jolla Village is its proximity to just about everything. With easy access to transportation and local attractions just steps away, residents can explore and engage with their community at their own pace.
“There are trolley and bus stops within a 5-minute walk that will get you to the beach, UCSD Campus, medical appointments, downtown La Jolla or San Diego, et cetera. We rarely use our car,” said resident Tom Yager.
With the best of San Diego just steps away, residents don’t just live in the city, they live within reach of everything that makes it special.
The best of all worlds.
Courtesy of Vi at La Jolla Village
At Vi at La Jolla Village, retirement isn’t a chapter to slow down; it’s an invitation to discover more. Tailored community experiences created by Vista, paired with the vibrant pulse of San Diego just outside the door, mean that residents don’t have to choose between security and adventure, connection and independence. They get all of it.
This is what an all-access pass to good living looks like: the comforts of an elevated lifestyle, a community built for growth and a city made for discovery – all in one place.
To learn more about Vi at La Jolla Village or for details on available floor plans, visit ViatLaJollaVillage.com/SDM.
Encinitas Ale House is the real deal—a consistently amazing and ever-changing tap and bottle selection, and servers who know their beer. #SDMBeer —@PetCobra
Plan 9 Alehouse. Their pork belly BLT is great and their nut brown ale is the best I’ve had. —@BallTerrence
Phileas Foggs: Great food, great beer, great staff, very clean, killer specials like 50-cent wings and $4 drafts. #SDMBeer —@TuyeYAYA
Bruski Burgers and Beer is my favorite place to grab a beer and food in San Diego. Their burgers beat out any burger joint. The pastrami burger is to die for. —Kyle Rayder via email
O’Brien’s Pub is one of SD’s oldest specialty beer bars. The owner, Tom Nickel, gets a lot of rare, one-off kegs. The prices are still really good—$4.50 for some pints. Some customers have been going there practically daily for close to 25 years. —Peter Hawkins via email
Has to be Blind Lady Ale. Why? Because @LeeChase of @AutomaticBrewCo will sit and talk beer with everyone! #SDBeer —@bernasconi
Hamilton’s Tavern
Hamilton’s Tavern | Photo by Paul Body
Hamilton’s Tavern’s easily my fave bar to enjoy craft brews. Choices galore, tons of events, 2nd Saturday. What’s not to love? —@MatyRice
Oh my fave beer bar is, hands down, Queens Of Beer in #Hillcrest—the world’s first out & proud #LGBT brewery. The pizza = epic. —@AHizz
Tiger! Tiger! is my absolute fave beer bar! The beer selection is always exceptional +food/staff put it over the top! —@jennjjones
Raglan Public House. Great beer selection. Knowledgable servers. Beach vibe. Oh, & good food too! #SDMBeer —@MartinEglitis
Hands down fave beer bar is MonkeyPaw. Fabulous rotating taps, great bottle selection, super knowledgeable staff & great grub! —@JenQFE
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.
NewBridge School is San Diego’s only school dedicated to the education of students with dyslexia and related learning profiles. For 30 years we have successfully served students with dyslexia, dysgraphia, dyscalculia, receptive/expressive language disorders, ADHD, executive functioning and memory deficits. Students transition successfully into academically rigorous high schools and colleges across the country. Why NewBridge? Training, training, training (plus intensive individualization, and comprehensive program design). All teachers are trained and retrained biennially in Orton-Gillingham, the only approach proven to remediate dyslexia based on Science of Reading research, and complete a year-long training program. Every aspect of our program is designed around our students’ learning styles and needs. Every class is taught by a highly-trained expert, and our Speech/Language and Occupational Therapy teams embed throughout the day. Our multisensory, multi-tiered math program has been developed in conjunction with sister schools and experts across the country. Don’t wait—early intervention is magic!
