North Park is one of San Diego’s best neighborhoods for foodies, coffee lovers, and craft beer enthusiasts. With so many options in a compact area, we’ve made it easy to plan your next visit to North Park with our top picks for restaurants, coffee shops, and lively bars to satisfy every craving.
True to its name, this Michelin Bib Gourmand spot serves seafood-focused tapas—including oysters, mussels, and octopus carpaccio—in a cozy, European-inspired space. Order shellfish, obviously, but don’t miss the Spanish tortilla and one (or all) of the restaurant’s three different gin and tonics.
Address: 3770 30th Street Hours: Monday–Saturday, 4 p.m.–11 p.m.
With a menu that combines two American favorites—cheeseburgers and New York–style pizza—this low-key neighborhood spot is a North Park staple. No modifications allowed on the restaurant’s “dirty flag top cheeseburger,” but for $8, who could complain?
Cantina Mayahuel is known for its extensive tequila collection and cocktail menu, which includes weekly drink specials (did someone say $5 shots?). Pair your margarita with a taco or torta, including several vegan options.
Carb lovers come here to linger over glasses of hard-to-find Sicilian wine and plates of cannoli. The pastificio (Italian for “pasta factory”) churns out housemade fresh pasta and signature dishes like the “fritelle”—savory donuts with cacio e pepe foam.
Simmered for hours with quadruple the typical amount of bones, Shank & Bône’s rich and flavorful phô broth is the base for comforting soups featuring a variety of proteins, including a beef-forward option with shank, flank, eye of round steak, oxtail, and bone marrow.
In this tiny, bustling bistro, Tijuanese chef Itze Behar draws upon her Mexican heritage, California produce, and French techniques to deliver shareable small plates. Order the four-course tasting menu to sample a range of bites.
Address: 2591 University Avenue Hours: Wednesday–Saturday, 5–10 p.m.; closed Sunday–Tuesday
Courtesy of The Wise Ox
The Wise Ox
Date night at home? Hit this Jersey-style butcher shop from chef Brad Wise of Trust Restaurant Group for a steak sure to impress your sweetie—or grab one of seven reasonably priced sandos with a side of beef fat fries for an easy park picnic.
Address: 2855 El Cajon Boulevard, Suite 1 Hours: Sunday–Monday, 10 a.m.–5 p.m.; Tuesday–Saturday, 10 a.m.–6 p.m.
Wormwood
Meet the green fairy (and a menu of French-inspired bites like a foie macaron, a French onion tart, and steak with bourdelaise) at Wormwood, an absinthe bar laying down approachable and innovative cocktails featuring the anise-flavored spirit.
Address: 4677 30th Street Hours: Wednesday–Thursday, 5 p.m.–9:30 p.m.; Friday, 5–10 p.m.; Saturday, 10 a.m.–2 p.m. and 5–10 p.m.; Sunday, 10 a.m.–2 p.m. and 5–9:30 p.m.; closed Monday and Tuesday
Louisiana Purchase
Wrangling in southern hospitality and damn-good drinks, Louisiana Purchase has brought New Orleans to North Park. Step into this upscale indoor-outdoor restaurant that mirrors the enchantment of the Bayou to try traditional dishes like gumbo and alligator andouille cheesecake.
Siamo Napoli boasts Southern Italian cuisine specializing in handmade pastas, traditional Napoli food, and Neapolitan-style pizzas baked in a wood-fired oven. The Michelin-recommended locale is helmed by Flavio Piromallo who helped open Buon Appetito and Sogno di Vino in Little Italy. Try the pappardelle con il ragù d’agnello with cabernet-infused pasta and slow braised lamb ragù.
Address: 3959 30th Street, Suite 105 Hours: Sunday and Tuesday–Wednesday, 4–8:30 p.m.; Friday–Saturday, 4–9:30 p.m.
Hanna’s Gourmet
On Sundays only, Hanna’s Gourmet opens for brunch from 8 a.m. to 3 p.m. With a rotating menu each week, the restaurant serves dishes like eggs a la Marrakesh alongside chilaquiles and classic American breakfasts. If you can’t wait until Sunday, you can opt for Hanna’s delicious ready-made dinners or catering options available for pre-order by Thursday each week.
Falafel Heights is located inside a small storefront on 30th Ave. in North Park. After years of hosting pop-ups, owner and founder Lialie Ibrahim opened her first brick-and-mortar in 2023. Stop by the unassuming storefront to try Ibrahim’s Palestinian-style falafels, chicken or beef bowl or wrap, generously drizzled in different sauce options from classic hummus to spicy Iraqi mango amba.
Address: 4118 30th Street Hours: Daily, 11 a.m.–8 p.m.
Courtesy of Underbelly North Park
Underbelly
The line between dining in and dining out is blurred at Underbelly, a funky ramen spot that has windows that flip all the way open to invite in that San Diego sun. Chow down on any of the ramens—including one with lobster red curry and a version with oxtail dumplings on top—under the glow of neon lights.
Address: 3000 Upas Street Hours: Daily, 11:30 a.m.–11:30 p.m.
Chicken Pie Shop
Established in 1938, the Chicken Pie Shop has been serving comfort food to locals for nearly 90 years. Step inside the retro red and white storefront and into a place frozen in time, where you can still get a chicken pie, veggie, coleslaw, a house roll and dessert for $18.
Sporting a creative menu in both names and tastes, Tribute Pizza is a local favorite paying homage to the greatest pizzas and pizza-makers in the world. The restaurant calls its style “Neo-Neapolitan,” because it features a hybrid of New York and Neapolitan techniques.
Address: 3077 North Park Way Hours: Sunday, 3–9 p.m.; Tuesday–Wednesday, 4–9 p.m.; Thursday–Saturday, 4–10 p.m.
Flora
Start your day with brunch at Flora. This playfully decorated spot offers twists to your favorite brunch staples with dishes like peach compote waffles, breakfast carbonara, and a zucchini blossom frittata.
Address: 3021 University Avenue Hours: Daily, 9 a.m.–3 p.m.
Cocina De Barrio
Cocina De Barrio offers a vast menu of brunch, lunch, and dinner options, along with vegan alternatives to some of its staple dishes, such as a plant-based albondigas soup and tetelas stuffed with beans and cashew-based “cheese.”
We hesitate to call Mediterranean restaurant Leila unmissable—only because it might be nigh-impossible to get a reservation. A critic’s pick for 2025’s best restaurants of the year, Leila serves breads, dips, fire-kissed meats, and cocktails in a dimly lit space styled like a maximalist night market.
Baja icon Drew Deckman brings his sustainable, Michelin-starred cooking to North Park with 31ThirtyOne. Driven by a commitment to local sourcing, the menu leans seafood- and produce-heavy (with some really good steaks, too).
Birria tacos, birria fries, birria tortas, birria everything (including ramen!). Birrieria Enriquez specializes in its namesake meat, of course, but the Mexican restaurant also offers a variety of other menu options and taco meats like shrimp, chicken, and steak.
Get your New York bodega fix at Lou’s Deli, where sandwiches—chopped cheese, hot pastrami, turkey club, and more—are king. Each comes with a complimentary side of the shop’s housemade pickle popcorn, like a new-school salt-and-vinegar chip.
Address: 2940 Lincoln Avenue Hours: Daily, 11 a.m.–3 p.m.
Photo Credit: James Tran Finca
North Park Bars & Breweries
Bivouac Ciderworks
Post-hike, hit Bivouac for a rotating list of brewed-onsite tap ciders, an extensive cocktail menu, and an elevated bar food selection with items like cider-braised carnitas tacos and steak frites. The mural-adorned Adventure Lodge next door offers a coffee bar, a boutique, board games, and an artsy vending machine slinging goodies from local makers.
Address: 3986 30th Street Hours: Sunday and Tuesday–Thursday, 12 p.m.–9 p.m.; Friday–Saturday, 12 p.m.–12 a.m.; closed Monday
If California and Spain had children, Finca would be the favorite. This tapas-style restaurant combines the two cultures with dishes like patatas bravas and swordfish steak al pastor, plus a wine list packed with pours from both countries.
Address: 3066 North Park Way Hours: Tuesday–Thursday, 5–9 p.m.; Friday, 5–10 p.m.; Saturday, 3–10 p.m.; Sunday, 3–9 p.m.; closed Monday
A local haunt, Swan Bar on Adams Ave. is known for its unique cocktails such as the Mahogany & Leather made with gin, vermouth, chili oil, and kimchi onions or the Strawbery Milk Punch Horchata mixed with strawberry rum, overproof white rum, and horchata mix. Inside, a backlit golden bar is surrounded by leather sofa seating and bar stools while outside, guests can enjoy an enclosed patio with wooden slats and green foliage.
Fall Brewing’s North Park outpost is the flagship location of one of San Diego’s most popular breweries. The tasting room’s punk-rock theme extends to many of its on-tap beers, including the Goo Goo Muck IPA.
When the inevitable hunger hits after hours of karaoke singing, Redwing is ready for you. This seven-day-a-week karaoke dive bar and trivia hotspot is the perfect happy-hour destination for a friend group who thinks they’re Fifth Harmony. Enjoy its elevated bar food with items like a spicy Thai pork sandwich and a spiced Paloma on its outdoor patio or next to a microphone, whatever you choose.
Address: 4012 30th Street Hours: Tuesday–Thursday and Sunday, 11 a.m.–1 a.m.; Friday–Saturday, 11 a.m.–2 a.m.; Monday, 4 p.m.–1 a.m.
Modern Times Beer
Local craft brewery Modern Times is a staple in the city, with two locations including its North Park residence. Stop in for a cold one and browse the 20-plus taps, enjoy some local merchandise, and peek at the Yoda made of floppy disks. And, don’t worry, your furry family members are welcome on the patio.
This Philadelphia-loving bar is the perfect neighborhood spot to watch sports and have a cold one. However, for those who couldn’t care less about the game, Pretzels & Pints specializes in the art of the soft pretzel, cooking up several different options from the Philly Soft (duh) to the Jumbo Bavarian, all of which are served with beer cheese and mustard.
Address: 3812 Ray Street Hours: Monday–Friday, 12 p.m.–10 p.m.; Saturday–Sunday, 11 a.m.–10 p.m.
Botanica
Botanica is your friendly neighborhood gin joint fused with experiential art, a creative concept dreamt up by Be Saha Hospitality. Indulge in pintxos with bar bites that can be paired with flights of gin or artisanal spirits and cocktails. Like the art on its walls? Guests can take home their favorite pieces or purchase an NFT (with donations to the nonprofit Create Purpose).
Address: 3139 University Avenue Hours: Tuesday–Thursday and Sunday, 5–10 p.m. ; Friday–Saturday, 5 p.m.–12 a.m.; closed Monday
Courtesy of Part Time Lover
Part Time Lover
Influenced by Japanese listening bars, Part Time Lover‘s unassuming façade hides a moody, art deco–inspired ambiance with DJs spinning vinyl on a hi-fi sound system and bartenders shaking up craft cocktails.
Address: 3829 30th Street Hours: Daily, 4 p.m.–2 a.m.
Original 40 Brewing Company
The Original 40 Brewing Company is a beautifully decorated space where you can settle into the comfy seating with one of the 14 house beers on tap and enjoy atypical brewpub eats like baby back adobo ribs, mussels, and strawberry-sage wontons for dessert. Cheers!
San Diego bar industry veterans Eric Johnson and Chris Siglin launched Happy Medium in 2024, slinging creative cocktails and bites both indulgent (fried cheese curds) and angelic (spicy broccolini) in a friendly, laidback space.
Saigon Coffee has mastered the art of slow and steady, thanks to its use of Vietnamese phin filters, which produce a highly concentrated and strong brew over a longer period of time. The menu features classic Vietnamese java and creative specialty drinks like iced coffee topped with egg cream.
Address: 3994 30th Street Hours: Daily, 9 a.m.–3 p.m.
Named Best Ice Cream Shop in America byUSA Today’s 10Best, An’s Dry Cleaning is a charming dessert destination located inside of a former laundry mat. The flagship location features a rotating selection of ice cream flavors named after things you’d find in a dry cleaner’s shop such as vicuna wool, full grain leather, canvas, sandal. Many flavors are also gluten-free and vegan options are available as well.
Coffee & Tea Collective opened in 2010 and features a minimalist design aesthetic inside, making its beverages the star of the show with unique flavor profiles and made-in-house cold brews. Seasonally, the shop also boasts exclusive menu items like a strawberry rose matcha, apricot sage tonic, or the watermelon dill cooler.
Address: 2911 El Cajon Boulevard Hours: Daily, 7 a.m.–4 p.m.
Dark Horse Coffee Roasters is another local favorite for getting your caffeine fix while in North Park. The shop’s coffee beverages boast a darker, bolder flavor, and the team sources direct-trade coffees from around the world. Psst—it also serves incredibly tasty vegan donuts to pair with your cup of joe.
Address: 3794 30th Street Hours: Daily, 6:30 a.m.–4 p.m.
Courtesy of Communal Coffee
Communal Coffee
Perched in the center of University Avenue, Communal Coffee shop offers a variety of caffeine- or booze-boosted drinks for whatever kind of buzz you’re looking for. Enjoy specialty latte flights, summery cocktails, and light bites—or simply snap a pic by the outdoor mural wall for a quick Insta post. You can also buy local goods, merch, or flower arrangements in the onsite shop.
Address: 2335 University Avenue Hours: Daily, 6:30 a.m.–3 p.m.
Courtesy of Caffe Calabria
Caffe Calabria
Stop in to Caffe Calabria for some coffee with house-roasted beans, tea, and fresh pastries by morning and Neopolitan-style pizza, craft cocktails (including several with espresso, naturally), and antipasti by night.
This family-owned business features small-batch, handmade coffees, offering its own exclusive blends as well as single-origin coffee. James Coffee is also dedicated to prioritizing sustainability and ethical sourcing and offers a jar exchange program so that guests can drop off their used drink jars to be cleaned and sanitized for the next customer.
Address: 4379 30th Street Hours: Daily, 7 a.m.–5 p.m.
San Diego’s coffee industry has yet to hit its ceiling. There are at least 850 coffee shops across the county (possibly over 1,000 at this point) and more specialty cafes and roasters seem to join the roster every other week.
Some newcomers, like Chance’s Coffee, focus on specialties like Vietnamese coffee; other stalwarts, like Bird Rock Coffee Roasters, have helped put the local coffee scene on the map with internationally acclaimed beans and baristas for 20 years. You can get a classic pour-over or an ultra, whipped cream–topped strawberry lavender basil blueberry matcha latte sprinkled with unicorn glitter—whatever your coffee style, San Diego’s got it… somewhere.
Steady State Roasting falls more in the former category, focusing on traceable, sustainable sourcing and no-nonsense roasting (no unicorn glitter here, sorry!). Founder and lead roaster Elliot Reinecke first started Steady State in a garage behind his house, roasting small batches until expanding slightly to a shared and not-quite-permitted space before landing in a lucky spot on State Street in Carlsbad.
Now, eight years later, Steady State is scaling up once more, opening its second cafe in San Marcos next to their roastery. The new location offers the same food and drink menu as the original Carlsbad location, and Reinecke says he plans to add an onsite bakery to bake items like English muffins and country loaves to supplement Prager Brothers’ more specialized pastries.
He doesn’t plan on opening more cafes, though. Rather, Reinecke plans to expand roasting operations and strategic sourcing. Currently, he sources beans from Colombia, Panama, across Africa, and as of this year, Costa Rica. “We’ve had Costa Rican coffee before, but we went to origin a few months ago and bought six different lots from there, all from really good high-end local farmers,” he explains.
The rising cost of sourcing does present some challenges, as does changes within coffee culture itself. Coffee has moved from a mass-market beverage to a highly personalized artisanal experience, but the current feeling is moving back towards focusing on quality over flashiness, says Reinecke.
If Reinecke’s prediction is right, coffee is headed on a similar trajectory to craft beer. Ten years ago, no one knew what Citra hops were. Now, even casual beer fans are versed in hop varieties, and that attention to detail is spilling over to coffee as well. How many of San Diego’s 1,000 coffee shops will remain once the unicorn glitter’s luster fades? My bet is on anyone remaining steadfast to sourcing, sustainability, and simplicity.
Steady State San Marcos is now open at 1320 Grand Avenue, Suite #9, San Marcos. Initial operating hours are Tuesday through Saturday, 7 a.m. to 2 p.m.
Sake lovers would do well to keep September 27 open. The 10-year anniversary of the San Diego Sake Festival is coming to Julep Venue in Mission Hills with over 150 different sakes and shochus from across Japan, plus VIP tickets get special access to unlimited tastings from Michelin-starred Soichi Sushi. VIP opens at 2:30 p.m. and general admission is 3:30 p.m., but early bird tickets are limited to the first 40 people. I mean c’mon, sushi and sake? If you’re even remotely interested in learning more about sake (or already know you’re a fan), this is the event of the year.
The uber-luxe spa The Golden Door in Escondido has been rejuvenating guests for over six decades, even winning Best Bathhouse Remodel in our Best of San Diego 2023 for its multi-million dollar overhaul. Now, you can try making the property’s signature nourishing cuisine at home with Chef Greg Frey, Jr.’s debut cookbook The Golden Door Table. There are over 100 recipes ranging from potassium broth to miso black cod, plus desserts, breakfast items, and a ton more to inspire your own wellness journey. The book hits shelves on September 15, but preorders are available now.
Love her or hate her, Gwyneth Paltrow has undeniably created a wellness dynasty with Goop, her blog-turned-brand with locations across California. Soon, San Diego will get its own shot of Paltrow-power when the first Goop store opens in One Paseo later this year, followed by an on-campus location at UCSD’s Triton Center. Charge your crystals and send out good energy to the construction and permitting entities…
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.
Carlsbad’s Newest Restaurant Is All About One Perfect Dish
The team behind Harumama and Blue Ocean will open Little Kiki Katsu & More on June 15, serving premium cutlets, Japanese sandos, and curated sake pairings
Every culture has its own comfort foods—cozy dishes that nurture the soul as much as the body. In the US, dipping a grilled cheese sandwich in a bowl of tomato soup can feel as satiating as pulling a warm sweater out of the dryer. In China, a steaming bowl of congee is basically a miracle remedy for anything you can imagine. I’m pretty sure Italian carbonara could achieve world peace. And in Japan, katsu remains one of the most universally satisfying inventions of the past century.
Katsu was originally invented as a riff on côtelette de veau, the classic French veal cutlet coated with breadcrumbs and pan-fried in butter. In 1899, a Western-style restaurant called Rengatei in Tokyo decided to put their own spin on the dish by pounding the cutlets until thin, then coating them with softer panko and deep-frying versus pan frying (like tempura) for a crispier, lighter, crunchier bite. Today, pork—called tonkatsu in Japanese—tends to be the most common base for katsu.
The dish has yet to achieve the same mainstream status as say, chicken nuggets, in the US. But Little Kiki Katsu & More hopes to change that, when the katsu-focused restaurant opens in Carlsbad on June 15.
Created by the team behind Harumama and Blue Ocean, Little Kiki will focus on premium katsu dishes paired with sake and around a dozen small bites like miso soup, karaage, edamame, and Japanese pickles. Executive chef James Pyo, who co-owns all three restaurants with his wife Jenny, created a menu that features proteins like Berkshire Kurobuta pork, Jidori chicken, salmon, scallops, and dry-aged Pacific cod for the katsu and grilled stone selections. (Note: the grilled stone options will be offered for dinner only.)
Photo Credit: Arlene Ibarra
The lunch menu includes Japanese-style sandos like a tonkatsu sandwich with pork, housemade bread, and tonkatsu sauce (available regular or spicy). Dessert options are simple to start—yuzu cheesecake, matcha crème brûlée, and mango/yuzu mochi ice cream. The Pyos curated a selection of premium sakes as well, specifically for pairing purposes, as well as offering some beer and cocktails.
Little Kiki, which is named for Jenny’s cat, seats 25-30 guests inside with room for only a few more on the small outdoor patio as well. Designer and assistant Yoojin Jang says the vibe is meant to be warm and welcoming but modern, using colors like olive green, cream, and pops of orange against Japanese-style wood slats.
Initially, Little Kiki will only be open for dinner service, but aims to introduce lunch hours for the grand opening on July 1. Due to the limited seating, Jang encourages guests to make reservations, and while the restaurant will offer takeout, it will not be available on food delivery apps like Uber Eats or DoorDash to motivate guests to come experience it for themselves.
“Come in curious and leave satisfied,” says Jang. And keep your eyes open for subtle cat motifs—she promises they are hidden all over the place. Whimsy, it seems, is also on the menu.
Little KiKi Katsu & More soft opens on June 15, 2026 at 2958 Madison Street, Suite 101 in Carlsbad. Hours are Monday, Wednesday, Thursday, and Sunday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 9:30 p.m. for dinner; Friday and Saturday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 10 p.m. for dinner; closed Tuesday.
Courtesy of San Diego Restaurant Week
San Diego Restaurant News & Food Events
Beth’s Bites
The Cygnet Theater in Liberty Station roared back to life last summer and hasn’t slowed down since. Their current show, The SpongeBob Musical, runs through July 12, and anyone who wants to enjoy a meal from a Michelin-recognized restaurant before the curtain drops need only pop next door to Solare Ristorante. The local Italian favorite just nabbed multiple accolades in this year’s Best Restaurants issue (Reader’s Pick for Top Five Restaurants, Critic’s Pick for Best Gluten-Free Menu, and runner-up for Best Wine List in San Diego) and is offering a prix-fixe menu for the show for $59 per person. With choices like “Bikini Bottom Bruschetta” and “Squidward’s Shell City Risotto,” parents and kids can both enjoy a cheeky evening out.
It’s the most wonderful time to eat—or at least, it’s coming soon. San Diego Restaurant Week returns September 13 through 20 to celebrate everything delicious the area has to offer for eight gloriously gluttonous days. Over 120 restaurants in every corner of the county will have pre-set menus to showcase their crème de la crème dishes, so at three meals a day, that’s at least 24 meals you can check off your list. But if you decide to go for triple-digits, I certainly won’t judge you.
Following Vanguard Culture’s 10-year anniversary dinner series, artist Ben Guerrette will once more take over The Chapel at Liberty Station for Ritual:SOLSTICE, an immersive dining experience to celebrate the summer solstice. On June 20, he’ll light up the chapel with his signature illumination experience, with Riva providing the smooth sounds of jazz, Beth Guerrette and company showcasing their choreography and dance, and Snake Oil Cocktail Company on hand for specialty cocktails. What better way to commemorate the sun’s slow retreat than with an explosion of creative energy to carry you through the next seasons?
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.
Just south of Lake Hodges near 4S Ranch and Poway, Rancho Bernardo is a suburban community that blends residential neighborhoods with industrial pockets, elevated by a decidedly diverse food scene.
Over 60 years ago, this North County neighborhood was once part of a family ranch. Since that time, big tech companies have taken up residence here, including Amazon, Sony Electronics, Oura Ring, HP, Teradata, and ASML. Rancho Bernardo Inn serves as a community hub, with locals frequently meeting at the hotel’s restaurants, golf course, and spa.
Whether it’s work or a round of golf that brings you to Rancho Bernardo, we’ve taken care of the agenda planning with our guide to the area’s best restaurants, activities, and shops.
Courtesy of Avant Restaurant
Rancho Bernardo Restaurants, Bars, and Coffee Shops
Avant
Sample ingredients plucked straight from Rancho Bernardo Inn’s onsite garden and served at their signature restaurant Avant. One of the neighborhood’s most upscale dining options, they serve a French-inspired menu with nods to California, including many seafood options. Don’t miss their more casual sister restaurant Veranda for al fresco dining.
Wood-fired pizzas and handmade pastas are standouts at The Kitchen, Bernardo Winery’s counter-service restaurant specializing in Sicilian flavors. Charcuterie boards and bruschetta make for great starters or snacks while wine tasting.
13330 Paseo Del Verano Norte
Bushfire Kitchen
Fast-casual and family-owned eatery Bushfire Kitchen recently opened a location in Rancho Bernardo, serving sandwiches, bowls, salads, burgers, protein plates, and housemade empanadas. Bushfire prepares comfort food with healthy ingredients, and offers plenty of vegetarian and vegan options.
11962 Bernardo Plaza Drive, Suite 110
The Cork & Craft
Some might call The Cork & Craft an overachiever. This gastropub has an in-house craft brewery and winery: Abnormal Beer and Wine. The more, the merrier. Their sushi menu is definitely worth exploring, but don’t miss other specialties like garlic noodles, chicken wings, and pork belly.
16990 Via Tazon
Courtesy of Carvers Steaks & Chops
Carvers Steaks & Chops
You don’t have to leave Rancho Bernardo to get a white tablecloth steakhouse experience. Carvers Steaks & Chops has prime rib (their best seller), filet, ribeye, porterhouse, New York strip, and other cuts, served alongside crab-stuffed mushrooms, wedge salad, French onion soup, potato skins, and other steakhouse specialties.
1940 Bernardo Plaza Drive
Burma Place
This no-frills Burmese restaurant is known for its traditional tea leaf salad that’s topped with sesame and sunflower seeds, garlic chips, peanuts, tomatoes, jalapeños, fried yellow beans, and fermented green tea leaf dressing. Tucked into a nondescript strip mall, Burma Place is a great takeout option when you want to eat garlic noodles, fried rice, chicken curry, and samosas from the comfort of your couch.
16719 Bernardo Center Drive, Suite A
Phở Ca Dao
Find authentic Vietnamese cuisine at Phở Ca Dao, including favorites like phở noodle soup, vermicelli noodles, broken rice dishes, and spring rolls. One of eight locations throughout San Diego, this family-owned chain uses robot servers for food delivery.
11808 Rancho Bernardo Road, Suite 100
The Kebab Shop
It’s all about the sauce at fast-casual Mediterranean restaurant The Kebab Shop. Smothering your chicken shawarma, gyro, or falafels in garlic yogurt, cilantro jalapeno, fire chili, and dill yogurt sauce is practically a rite of passage. The hardest part is deciding whether to order a wrap, bowl, or salad.
11980 Bernardo Plaza Drive
Casa Lahori
Get a taste of South Asian flavors at Casa Lahori, a Pakistani restaurant noted for its grilled meat kabobs. Other best-selling dishes include beef nihari, chicken biryani, and shahi paneer— best enjoyed with naan bread.
11975 Bernardo Plaza Drive
Kangnam Korean BBQ
Grill your own meat on the tabletop at Kangnam Korean BBQ, an interactive, all-you-can-eat experience that’s well-suited for large groups. Marinated beef bulgogi, grilled galbi short ribs, and spicy pork are served alongside traditional banchan dishes like kimchi, japchae glass noodles, and flavorful stews. Weekday lunch specials provide a nice discount on these filling meals.
11828 Rancho Bernardo Road, Suite 117–119
Courtesy of Curry & More Indian Bistro
Curry & More Indian Bistro
Dig in to your favorite curries and kebabs at Curry & More Indian Bistro. Most entrees are served with a choice of two side dishes, including basmati rice, potatoes with cumin, daal, naan, or mixed greens. Help offset the spice with one of their sweet mango or strawberry lassi drinks.
Kai Oliver-Kurtin is a San Diego-based writer who covers travel, dining, events, and culture. Her writing has been published in USA Today, Condé Nast Traveler, Fodor's Travel, Marie Claire, and HuffPost, among others.
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.
Westfield UTC mall is adding yet another “first” to the ever-growing roster of restaurants. The first US location for China’s stir-fry sensation Chef Fei is on the way later this year, Japan already reinvented crispy rice pioneer Katsuya by opening the first Katsuya Ko, and now, it’s Spain’s turn—Telefèric Barcelona opens early this summer.
The family-owned, Barcelona-based tapas joint first opened in the US 10 years ago in Walnut Creek, California, but co-founder and CEO Xavi Padrosa says they’ve had their eye on San Diego for years. Westfield UTC “just clicked,” he says, pointing to the burgeoning collection of world-class eateries already within the mall’s walls. Plus, La Jolla’s breezy vibe echoes Spain’s easygoing tapas culture.
The indoor/outdoor space spans 5,526-square-feet, with seating for 150 inside, 60 on the patio, and 16 more at the bar. Xavi’s sister and co-owner Maria Padrosa designed the Mediterranean-inspired space as a contemporary take on coastal Catalonia, using imported furniture and materials from Spain like hand-glazed tiles and wood accents. And if all the dining spaces are planets, the center of the suite’s universe is the bar.
Courtesy of Telefèric Barcelona
Padrosa points to signature favorites like patatas bravas (fried potatoes drizzled with a spicy red sauce and house aioli), jamón ibérico de bellota (Spanish ham from free-range pigs raised on acorns, cured for 38 months and sliced to order), gambas al ajillo (garlic shrimp), pulpo Telefèric (octopus with potato purée and pimentón XO, a spicy Spanish/Cantonese fusion sauce), and croquetas (a popular fried tapas dish coated in breadcrumbs and made with béchamel mixed with fillings like jamón or king crab.
There are a very small handful of legit paella spots in San Diego (Costa Brava in Pacific Beach and Cafe Sevilla in Gaslamp Quarter come to mind), so I’m personally looking forward to giving Telefèric’s a go—especially the squid ink paella negra, which is perhaps the most goth paella of all. Every location also offers different weekend specials, La Jolla’s being seafood-driven and meant to pair with beverage director Alex Serena’s drinks. There are over a hundred Spanish wines, Spanish-inspired cocktails, sangria, and of course, plenty of twists on the iconic gin and tonic. The restaurant will also have a gourmet market called The Merkat with imported Spanish sundries.
Courtesy of Telefèric Barcelona
With more US locations in the works (Newport Beach will open soon after La Jolla), Padrosa says the company hopes to open more across California, but are open to anywhere in the country that feels right. “We don’t know exactly what new cities will appear on our map in the coming years,” he says. But in true Catalan fashion, anywhere they go should be ready for big plates of hearty Spanish cuisine.
Telefèric Barcelona La Jolla opens early summer 2026 in Westfield UTC. Opening hours will be Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, 11 a.m. to 10 p.m.
Most of the time, you have to be 18 years old to change your name. In Arcana’s case, it was about a month. The immersive speakeasy behind Archive in Encinitas updated their moniker to Animga (a play on “enigma”) earlier this month, after what one can only assume was an upset letter from a similarly-named business. However, partner Paula Vrakas promises that the concept remains the same—mystery, cocktails, and a forthcoming bottle locker membership club. Since the only constant is change, Anigma is off to a good start!
Courtesy of Good Honey
Beth’s Bites
It’s not a salad bar—Mary’s Gourmet Salads is a salad experience. And soon, Bankers Hill will get a taste of the green when the local eatery opens its third location at the corner of Sixth Avenue and Upas Street in the Park Summit building. Yes, that’s the same building as Cowboy Star’s new venture She Rode West, so it sounds like veggie lovers and carnivores alike will be covered.
Speaking of expansion plans, La Corriente is likewise on a roll. The Mexican seafood concept opened its first location in the US in La Jolla in 2024, followed by Coronado in 2025, and announced plans to open a third branch in Oceanside in the Freeman Collective. With neighbors like Tanner’s Prime Burgers and Little Fox ice cream, the culinary collective is only getting more ridiculously tasty.
One delicious event that will occur before both of the aforementioned openings is a honey + cheese + focaccia tasting at Pastaria Vivi on July 17. With the help of Good Honey (which took top honors as the highest-rated honey in the U.S. at the International London Honey Awards) and Point Reyes Farmstead Cheese Company (easily one of the best artisanal cheesemakers in California), the Encinitas-based pasta shop and market will host a free pairing event from noon to 3 p.m. And if you’re an aspiring apiologist, don’t miss Good Honey’s on-site observation hive to watch these busy bees in action.
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.
Garden Kitchen was special. During its seven-year run on a quiet street in Rolando, even the farmiest-to-table devotees were pointing to chef-owner Coral Strong and slow-clapping. When the restaurant’s lease was up without the option to renew, which forced her to close in 2022, Strong wasn’t sure what to do next.
Farm-to-table wasn’t new by any means—chef Alice Waters spawned the movement at her pioneering restaurant Chez Panisse in Berkeley in the early ‘70s, and many San Diego chefs did it right. But by the mid-2000s, the idea had been so co-opted by the mainstream that the meaning was almost completely lost.
“In the beginning, I used to get very honestly angry and upset when I would go to other restaurants that were claiming they were farm-to-table, but knowing some of the chefs or prep cooks inside [telling me] ‘Oh no, that comes from Restaurant Depot,’” she says.
Strong grew up in Cardiff before her parents moved the family to Costa Rica in 1989. They’d bounce between the two countries for months at a time, but when they lived in a motel by the beach while building their own house, she witnessed an incredibly tight-knit food culture. “As a Latin American country, everyone kind of cooks together,” she says. Everyone chopped, prepped, prepared, and served as a unit. “[That] definitely shaped my adolescence as to how I thought about food and the community of food.”
Photo Credit: Olivia Hayo
When her father, a commercial fisherman, brought the family back to San Diego, Strong leaned into an entrepreneurial streak, moving from coffee to accounting and eventually bartending to pay the bills. But food remained a passion, especially after she met her future husband, who introduced her to his Be Wise CSA and the wonderful world of truly fresh, farm-grown vegetables.
“We were just always disappointed with the vegetables out at restaurants and were like, ‘Why can’t they just make vegetables taste good?” she wondered. She realized that despite having more small farms than any other county in the country, most restaurants in San Diego simply weren’t using local ingredients.
So she decided to do it herself.
Strong opened Garden Kitchen without any formal culinary training—just a commitment to getting the freshest vegetables, meat, fruits, and other produce onto people’s plates. Her first chef quit within a month, telling her it was impossible. “So I got in the kitchen one day and said, ‘I can do this, let’s figure it out.’ I taught myself how to cook.”
She already had connections with farmers, fishermen, and ranchers, and designed a different menu almost daily based on what she could get. “My farmers sometimes delivered in the middle of dinner service,” she laughs.
Garden Kitchen lasted until after the pandemic, but before the current economy cut into already razor-thin margins. Could Garden Kitchen exist today? She’s not sure.
“The biggest thing right now is just looking at the finances and how expensive it is,” says Strong. “Obviously, the cost of food is up right now, gas is crazy right now… it just crushes you.” Despite that, she believes that committing to the true farm-to-table ethos is as easy as one decides to make it.
“If you think it’s hard to order directly from your farmer, if you don’t understand the absolute pleasure in doing that and you’d rather order from a computer, then that’s your own difficulty,” she says. “People say they’re into it, but are they willing to make the effort like I am, to drive an hour to go get my meat, or drive 35 minutes to go to my farm to go pick it up? I don’t know.”
Today, Strong works as a private chef, hosts pop-ups, and offers catering services, all still using seasonally available ingredients from San Diego. And while she has no intentions of opening another restaurant, she says we might see even more of her in the future.
“I have a large property [in Valley Center], and let’s say that there will be more of my food to come,” she promises.
Courtesy of Tajima Ramen
San Diego Restaurant News & Food Events
Beth’s Bites
Dora is less than a year old, but already shaking things up—mostly, behind the bar. Bar lead Francesca Proietti Semproni (whose resume includes stints at Young Blood, Civico, and Rustic Root) launched what sounds (in my humble opinion) like an absolutely charming initiative called Nonna’s Recipe Book. Instead of picking your next drink off a menu, tell the bartender what you’re in the mood for, what you’re eating, and what flavors you tend to enjoy and they’ll whip up a unique concoction just for you. But wait, there’s more! Once the custom cocktail comes to life, the Dora team adds it into a living archive of recipes—a collection of guest-created drinks you can come back to again and again and again. In an age of algorithmic choices made for us rather than by us, I kind of love this analog vibe.
South Bay’s local coffee favorite Cafecito on Palm is doing the damn thing for number two. Cafecito on Park will open later this year near San Diego City College, bringing their signature espresso service closer to downtown. Hopefully, City College attendees can plan for their next finals week to be a little more java-driven.
It’s always 5 o’clock at Margaritaville Hotel San Diego Gaslamp Quarter, and now, it’s perpetual summer as well with a slew of rooftop cabanas now available to the public. If you ask me, it’s just in time for the hotel’s Yappy Hour, hosted on the last Thursday of every month through October, where pups and people can kick back on the rooftop and enjoy dog-friendly (and people-friendly) menus, plus giveaways, leis, and more. If your dog likes to chill as much as you do, this might be the place to hang poolside this summer.
Time flies when you’re slurping noodles. Tajima Ramen just hit the big 2-5 and is marking the occasion with a month of specials, events, deals, and other giveaways throughout June. From June 1 to 7, head back in time with their Throwback Menu bringing back some old favorites, June 8 through 14, you can get any two ramen bowls for $25 or free extra noodles with your ramen (dine-in only), or from June 15 through 21, snag happy hour prices all day, every day. There’s even more on the schedule, so take a peek at your local shop’s calendar and enjoy the taste (and some prices) circa 2001.
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.
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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