SD Food News: Oct. 9–13

You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.

And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos. 

Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family. 

Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013). 

Now Becker is branching out again, opening two new concepts in Barrio Logan this fall. 

The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread. 

“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.” 

View this post on Instagram

A post shared by Fish Guts (@fishguts_sd)

Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain. 

The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak. 

The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”

He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service. 

Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items. 

Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood. 

Santo Palo opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.

Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.

Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism. 

“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere. 

Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.

The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”

Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics. 

The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally. 

This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.

“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see. 

Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.

---

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].

When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster. 

Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender. 

Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.

After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since. 

There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.

View this post on Instagram

A post shared by Sinner Buns™ (@sinner.buns)

You can also catch her at various pop-ups around San Diego, the next one taking place on Saturday, August 22 at Infusion Lab Coffee in Pacific Beach. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront. 

But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”

San Diego Restaurant News & Food Events

Beth’s Bites

• Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
• You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out. 
• I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.

---

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].

When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.

Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.

Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based. 

And of course, the signature dish of El Salvador—pupusas. 

In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.

View this post on Instagram

A post shared by Love Pupusas, Chef Yanira (@love.pupusas)

Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.

Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano. 

Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises. 

Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.

View this post on Instagram

A post shared by The Sushi Stand (@the_sushi_stand)

San Diego Restaurant News & Food Events

Beth’s Bites

• It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
• Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.

---

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].

The bird has a plan. You stand between that bird and that plan. For the remainder of your ceviche, you’ll identify as collateral damage.

There are many other nearby birds with the same plan, absolutely sucking at trying to be nonchalant about it. The pigeons are by far the boldest on account of what we can all agree just by looking at them is sheer stupidity. They come right up and ask with their red murder clown eyes: “Can bite?”

Pelicans are the silverback gorillas of this bird gang, hulking and alpha. They periodically flaunt the acreage of their wingspan in the same way a schoolyard bully puffs out his chest. One could casually land on your plate and maintain constant eye contact as it slowly enjoyed your fish taco. You share this tacit awareness with it. But it doesn’t approach because there are always a couple off-duty fishermen eating at Mitch’s Seafood. Those salty dogs have been forced to beat the shit out of a pelican or two in their day, and they and the pelican also know that.

The snowy egrets pretend to not really want your food. They seductively lord on the tops of the sportfishing boats moored in front of the restaurant, fully aware of how hot they are—svelte fashion models, Ozempic with wings. They just turn their faces to the wind so that it blows their fabulous hair. They seem to expect tourists to be overcome by their avian Brad Pittness and just throw swordfish sandwiches to them in tribute. They refuse to demean themselves like the gulls do.

The gulls are shameless menaces. The linebackers of seabirds—a lot quicker than you expect given their big butts, full of schemes and microaggressions. They stand at a distance and mad-dog everyone, intimidate with their beaks the color of old bananas. Fear is not a seagull emotion. When they take a plate—and they will take a plate—there is so much flapping and fighting. They desperately bite and claw at fishermen’s stews like zombies who finally caught up to Rick Grimes. We see one that’s missing a foot.

At some point you will hear a baby cry. It’s not a baby. It’s a gull, who has learned to mimic the sound of human babies in distress so that parents feel the great evolutionary ache—and throw fries at the crying.

“Watch out for the crab cakes,” says a server to every person she drops them to. “Those are their favorite.”

The birds have opinions on the menu. And their presence at Mitch’s is better than any Yelp review. Think they’d risk life and limb for some recently unboxed frostbite tilapia down at the local skate rink? Yeah, probably so.

But these birds know the backstory of three longtime local fishing families who own Mitch’s: Brian Kiyohara and his wife, Viola; Randy Toussaint and his wife, Tracy; and namesake Mitch Conniff. Conniff cut his teeth as a young sous chef at Jsix (a long-gone restaurant that was, 20 years ago, a slow-food star under chef Christian Graves). Then he was executive chef of American Angler, the long-range Baja fishing vessel co-owned by Kiyohara.

It was on the Angler that Mitch reportedly looked at the restaurant that was previously in this location—on stilts over the water at Point Loma Sportfishing Dock—and said to Kiyohara, “Wouldn’t it be cool if a restaurant in that space used local fish from local boats and local people like us?”

And that’s how Mitch’s was born. Its doors opened in 2008.

The real story of Mitch’s is the wheelbarrows. Every morning, the crew rolls them along Driscoll’s Wharf down to Tunaville—the market also owned by local fishing families (including Conniff). The shop has a parking spot for local boats, who bring their daily haul there every morning. Mitch’s crew fills the wheelbarrows with fresh fish and wheels them back to the kitchen. Within hours or a day or so, some of it will be lunch, dinner, and bird crack.

There are no reservations at Mitch’s. More often than not, there’s a long line snaking out the door. It moves fast. Their tiny kitchen is remarkably efficient. Locals know to go for breakfast (get the crab avocado toast) or in the off-hours (11 a.m., 3 p.m.—just not noon and 6 p.m.). There’s a small-ish indoor dining room, tables that appear more lacquer than wood. It’s a shrine to local fishers, the wall’s a family photo album of tan locals beaming with pride over a record catch, pleasantly fatigued boat captains, sun-gnarled deckhands. Leave your partner in the line, and go peruse, get a sense for the humans out there in local waters, leaving their families for days and weeks and months at a time to provide. It’s a core San Diego way of life that built this city (tuna money poured the concrete at Point Loma High), once robust and now rare.

The prized seats are on the deck. Thirty or so metal bar stools are ponied up to a small counter attached to the wooden rail. Bendy metal rods cascade from the roof like eyelashes. “They were put in to deter the birds,” a server tells me. “It worked for about a week.”

The swordfish sandwich is just about perfect and a mission statement of the place—humble and simple, like fishing. A big-ole torta, a grilled filet not cooked to sawdust like American restaurants once did, with tomato, tartar sauce, and cilantro. It shouldn’t taste as good as it does, but clean local fish cooked well on bread is satisfying in an essential, basal way. Plus, that tartar sauce blows lesser tartars away. Conniff swaps out the pickle and onion for garlic, fresh parsley, and cilantro, so that it tastes closer to an herbed Baja crema. It should be criminalized and governed by people who make laws to atone for the lack of our own self-regulation.

The bowl of mussels and clams are the can’t-miss of Mitch’s—somewhere between French moules marinières, New England steamers, and Baja shellfish pots. The science: As shellfish steam, they release their own briny liquor, meaty ocean broth in a shell. The chef’s job is to complement that gift without clobbering it. Mitch’s uses white wine for acid and leeks (a milder, sweeter, more flavorful onion), Dijon, and butter. Their clams and mussels are bigger than normal, which brings stronger flavor, making that broth one of the best in the city, sopped with the baguette.

From the cold case, get the shrimp aguachile with housemade chips—a small bowl, green as radiator fluid, the chili water a light-pain blend of habaneros (the best tasting chili by a long shot), serranos, lime, and the soft, fat glove of avocado. They also serve a campechana—a Baja mariscos specialty with shrimp, Dungeness crab, octopus, and oysters in cocktail sauce and clamato. Important note here: Don’t eat either of these dishes right away. They come out fridge-cold (there are laws about storing raw seafood), which muzzles the flavor. Order them to sit. After 20 minutes, dig in.

The crab cakes get mixed reviews, but ours are delicious. They lean cake more than crab, which isn’t what you’d expect from a fisherman-chef’s stilt house, but that’s personal preference.

You’re going to order the fresh fish plate, blackened, because you’re good at ordering. It’s the truest expression of fisherman and fish. And what you’ll receive is a shockingly spartan plate—a paprika-crusted filet, a ramekin of slaw, some herb pistou. It is excellent, even if the universal governing body of wooden-spooned grandmas would suggest it needs a rice, a tater, a proper side dish.

My argument is that the slaw is side dishing. Coleslaw is, by and large, the great American fail. Most restaurants treat it like the younger sibling their parents made them bring along on a date. At Mitch’s, they treat slaw with respect. Starts with traditional cabbage, but then gets both fresh orange and lime juice, jicama, grilled corn, and cilantro. It’s Baja meets San Diego picnic food.

If, as dictated by the most basic laws of food criticism, I needed to find quibbles with Mitch’s, fine. I’ll be that guy who walks into a runaway hit dream of three local fishing families and pretends everything isn’t entirely perfect. I’ll express them in wishes.

I wish the baguette with the clams and mussels was lightly charred. The broth is nearly sweet, and sweet loves a good burn.

I wish there was an obscene amount of slaw with the fish plate. It’s that good, and the plate looks a bit bare.

I wish there was one housemade sauce in the condiment basket. You’ve got Heinz, Tabasco, Tapatío—all of which are fine and should stay. While I realize the kitchen is limited and the line of customers is eternal, Mitch’s would go up an even higher notch if there were squeeze bottles of one killer original dressing—housemade crema, a mojo, macha, or just an unending supply of that garlicky tartar. It feels a tad crimey to go through all this effort to source local fish and cook them well, and then top it with a sauce that has no San Diego or Baja or Mitch in it.

I honestly didn’t expect Mitch’s to be as good as it still is. Everything we ate (except maybe an octopus taco with tentacle bits fried into nubs) was good to excellent. The constant onslaught of locals and tourists and the excruciating intricacies of operating a business in California should have exhausted the will to live by now, let alone cook.

There’s a reason the birds are still outside, with crimes in their eyes and menu preferences.