Nerdy drinks people and Euro-philes, alike, rejoice. Bay Park’s Oddish Wines has just released a special edition white vermouth with Michelin Bib Gourmand-awarded restaurant Mabel’s Gone Fishing. Called “Mabel’s Gone Foraging or: How I Learned to Stop Hurrying and Love the Biome,” it’s a hyperlocal fortified wine—perhaps the first of its kind on the market in San Diego.
The base wine is chardonnay. Botanicals like sagebrush, mugwort, sagewort, Torrey pine, Pinyon pine, Cleveland sage, fig leaf, coriander, elderflower, Oro Bianco grapefruit zests, and Sorrento lemon zest, all of which were foraged in San Diego County, were used to bitter and aromatize. Sweetening was accomplished with local wild buckwheat honey.
Courtesy of Billy Beltz, Oddish Wine
I am so relieved that vermouth culture is finally catching on here in the United States. I know, I sound like one of 800 people you follow who just got back from their August Italian vacations, waxing poetic on the way Europeans just know how to live.
The thing is, your annoying friends are kind of right. At least when it comes to drinking. Vermouth culture on the Iberian peninsula and in Italy is a social event, made to be shared with friends, especially during happy hours or weekends. Northern Italy is particularly known for its aperitivo culture, which boasts vermouth-spiked cocktails with salty bites as a pre-meal indulgence.
In Spain, “la hora del vermut” is typically the time where people gather at a cafe in a square to drink dark red vermouth on the rocks with an orange slice and maybe a spritz of soda water, also with salty snacks. It’s an excuse to chill out, shoot the shit.
What do these gorgeous locales have in common with our fair city? Sunshine, a temperate climate, arid hills ripe for growing grapes, and salt water. There’s a reason San Diego’s climate is referred to as Mediterranean. So, it makes sense that the Oddish x Mabel’s vermouth fits right in here.
“This vermouth IS San Diego,” reads the Instagram post about Gone Foraging. “It smells and tastes like walking through a trail along the bluffs in La Jolla or in Switzer Canyon or Lake Hodges or Mt. Laguna. Not sure there is anything that expresses the terroir and native flora of this beautiful region like this here bottle.”
“We were very stoked that we could find the bittering botanicals right here in San Diego,” says Oddish Wine owner Billy Beltz. “When we first started the project, we assumed we’d have to use gentian root or rhubarb root or something more common in vermouth that wouldn’t be native [to San Diego].”
Courtesy of Billy Beltz, Oddish Wine
He added that foraging was a “team effort” over several months with both the Mabel’s and Oddish crews, as well as some hospitality industry friends.
“I love that vermouth is so broad and regional in its experience,” says Chelsea Coleman, co-owner of Mabel’s, to that point. “My palate leans agrodulce, so it’s kind of my dream aperitif. When I drink vermouth I can believe, if only for a moment, I’m at a cafe table in a lively European square. Maybe with a cigarette. Definitely with olives and some kids playing futbol.”
It’s a nice dream, to be sure. Good thing I know a place in town where this can be a reality. Pick up the bottles in Oddish’s El Cajon Boulevard tasting room or at Mabel’s on 30th street.
Jackie is a long-time freelance journalist covering cannabis, food/restaurants, travel, labor, wine, spirits, arts & culture, design, and other topics. Her work has been selected twice for Best American Travel Writing, and she has won a variety of national and local awards for her writing and reporting.
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.
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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.
Two San Diego Wine Pros Are Betting Big on Tinned Fish
With Sosal Line, Heidi Greenwood and Juerie Masters are importing traceable seafood from small producers and building a global pantry business along the way
Courtesy of Sosal Line | Photo Credit: Madison Daube
No matter your job, it’s helpful to find some sort of joy in it to avoid going completely insane. Some people savor the variety of personalities when dealing with customers. Others find comfort in the predictability of closing a bar after last call, counting tips and wiping counters. Perhaps achieving Inbox Zero really gets your blood pumping, or shipping a new product design sparks joy.
For Heidi Greenwood and Juerie Masters, work doesn’t get better than logistics and operations.
“[We] both love all the unsexy parts of supply chain and backend management,” laughs Greenwood. Tracking outbound orders? Ensuring compliance? Managing inbound freight? Stop me if this is getting too hot for you!
Not enough people think about the unsexy reality of running a business before launch, but effectively and consistently keeping an eye on operations separates successful companies from out-of-business ones. Both Masters and Greenwood already own their own businesses—Greenwood is behind the wine zine Campestre Mag and runs the online wine shop Esquina, and Masters co-owns Clos Wine Shop and Fintastic Provisions in University Heights with her husband Paul. Apparently, these gigs weren’t enough to satisfy their collective yearning for spreadsheets and inventory maintenance.
So, they decided to start another business together—Sosal Line, a San Diego-based import and distribution company specializing in global pantry items. The pair launched Sosal Line at the beginning of 2025 and currently only sell three brands of tinned fish, but Greenwood says they plan to expand their offerings as they discover other small or family-run businesses that share their values.
“We want to work with brands and with products that really have a sense of place and actually tell a story—not just the product, but the people behind it too,” she says.
Masters and Greenwood are both Korean-American and named this burgeoning business after Haenyeo, the legendary free-diving women of Jeju Island in South Korea. Traditional Haenyeo equipment and garb include oribal (swim fins), yeoncheol (lead belts to help them sink), and the company’s namesake sosal, a hand-held fishing spear (sometimes called jaksal).
The average person, if sitting completely still, can stay underwater for up to a minute and a half at most. Haenyeo can hold their breath for up to three minutes while actively foraging, harvesting, and swimming. Scientists say these diving women spend more time underwater than any other group of humans on earth. Not badass enough for you? The average age of Haenyeo is around 70.
Courtesy of Sosal Line | Photo Credit: Luke Schmuecker
“Fishing is a strong heritage for Koreans, and it’s the same here in San Diego with the Portuguese settlers,” Greenwood explains. (We aren’t the tuna capital of the US for no reason.)
Sosal Line carries 100 percent traceable, wild caught fish from Galicia in Northern Spain and the Pacific Northwest, all family-owned companies who don’t compromise on sustainable practices. Tinned fish has never been more popular—or more debated—but there’s more to it than cute labels designed for maximum Instagram reach. “I want to know who I’m purchasing from,” says Greenwood. One of their suppliers, Craft Fish Co., which is based in San Diego but fishes in the PNW, is run by JJ and Jessica Gerritsen. JJ catches, Jessica packages, and it’s a business relationship on a first-name basis. “You can’t find that when you’re working with some nameless brand.”
San Diegans can find Sosal Line products at local retailers like Clos/Fintastic (obviously), allmine in Oceanside, Always Hungry Grocery & Goods in Carlsbad, J. Brix Wines in San Marcos, Collins & Coupe/Tablespoon in North Park, and Green Acre in La Jolla. They’re also available in select retailers in Northern California, Oregon, Arizona, and strangely enough, South Carolina. Expanding its client base is, of course, a goal. But not at the expense of quality or joy of discovery.
“I would love to see people try food from different cultures and be excited about it,” says Greenwood. “Maybe make them want to travel to experience different areas of the world.”
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.
The folks behind Oddish Wine and Lost Cause Meadery are partnering with Bica to open an all-day cafe, coffee shop, wine bar, and restaurant near La Mesa Village
La Mesa: a bucolic, hill-dappled city long regarded as a somewhat frumpy, never quite trendy bridge between the urban cool of Mid-City and the rural sprawls of East County. La Mesa’s population clocks in at around 4 percent of the city of San Diego’s—fewer than Chula Vista, Oceanside, Escondido, Carlsbad, El Cajon, Vista, San Marcos, and Encinitas, in that order. It’s home to a killer Oktoberfest, one of the best charter high schools in the state, and a theatrical mayor who tools around town in a golf cart (and so far, hasn’t cut any arts funding or closed public bathrooms).
But any area that’s only 20 minutes from downtown San Diego and under 20 miles to Mission Bay will only stay under the radar for so long. Slowly but surely, bits and bobs from San Diego’s cultural tastemakers have been popping up all over town. Dark Horse Coffee and the boutique Small Batch both opened in La Mesa in 2018. Stella Jean’s and Pop Pie are coming later this year. Native Poppy is building its new headquarters and studio this fall. After a year in business, the new owners of JK’s Greek have established themselves as one of the best Greek restaurants in the county.
Next year, La Mesa will get one of its most ambitious projects yet. Billy and Suzanna Beltz, owners of Lost Cause Meadery and Oddish Wine, are pouring everything they have into renovating a 5,000-square-foot building between the Village and MacArthur Park to open a wine/beer bar, coffee shop, all-day cafe, and wine shop.
The concept doesn’t have a name (yet), and Bica in Normal Heights will come on as a partner to run the restaurant aspect and coffee program (which also won’t be called Bica. Still lots of naming decisions to be made). But the Beltz’s vision is to create something in La Mesa that doesn’t exist yet—a community gathering space open from morning until night that’s family-friendly, creatively designed, and well… cool.
The building has been around since the 1940s, first operating as a neighborhood market, then butcher shop, secondhand children’s store, electronics store, dry cleaners, and bike shop. The Beltzses say they plan to keep the “soul and character” of the space as much as possible, highlighting original details like a barrel-shaped wooden roof, brightening up the corner building by utilizing the large front windows, and eventually building an outdoor dining/drinking space and kid-friendly area—a must for the neighborhood’s plethora of young families. They tapped all locals for the design and build: Tecscape Design, design consultant Carly Miller-Chen (who owns Ayi boutique in South Park) to create the space, and local contractor CLTVT.
Courtesy of Oddish Wine
Starting in the morning, the space will offer coffee and light breakfast items before transitioning to lunch and dinner menus, plus a full bar that will feature Oddish and Lost Cause products as well as other local wines, beers, ciders, and other beverages alongside an aperitivo program and low-ABV cocktails and spritzes. Food-wise, they plan to install a wood-fired oven and rotisserie, but expect more menu details to be revealed closer to opening.
There will also be a small retail space focused on natural wines and ciders from places like Raging Cider & Mead in San Marcos and other San Diego and Baja California makers. But don’t expect run-of-the-mill options from the guy who makes weird wines and mead, the oldest alcoholic beverage in human history (hardly TikTok trend material). “We have a unique perspective… Hopefully we can expand some palates and minds in the process,” says Billy.
Community is the heart of the project, more than food, more than drinks. “We have a young family. [Bica owners] Manny [Da Luz] and Charlie [Knowles] have families,” says Billy. Suzanna adds: “People want a space that they know they’re going to get really amazing food, really fun drinks, but they can also feel like they can bring their kids during the weeknights.” It won’t be North Park 2.0, although many families now living in La Mesa came from various neighborhoods across Mid-City (like the Beltzes). It’s filling a void. It’s something they can build from the ground up. And just maybe, it’s something that will surprise people who have yet to discover La Mesa’s potential.
For as long as I can remember, my favorite animal in the world has been bunnies. (You’d think I would have been cured of the notion after adopting an adorable, but absolutely diabolical rabbit in my teens, but alas, it did not.) If you, too, love gazing at cute little cotton tails and velvety-soft ears, then join me for Bunnies & Brunch on Saturday, September 26 at Hilton San Diego Gaslamp Quarter’s Wild Hare Bar Garden. (I had no idea that downtown San Diego was once home to a robust rabbit population in the mid-19th century, but today I learned!) Yes, there will be a bunny petting farm from 11 a.m. to 1 p.m. Take a number, pal.
Keeping with the animal theme, there’s a new snake in town. Serpent & Stone, a Greek-inspired restaurant and lounge opened this weekend at 750 Front Street with Mediterranean classics like falafel, Greek meatballs, skewers, Greek salads, and mythology-inspired cocktails like “The Aphrodite” (pea-flower-infused Ketel One vodka with passion fruit, Madagascar vanilla, Passoã, lime and champagne). If you didn’t make it to Mykonos this summer, this sounds like a decent alternative.
Mat Robar, Jesse Pine, and Winslow Sawyer launched Pure Project in 2016 with the idea of centering a brewery around sustainability, rather than leaving it as an afterthought or bonus. Most recently, they released Closed Loops, a collaborative murky IPA with Societe Brewing Company and Dalum Beverage Equipment, the latter of which installed CO2 capturing machines at both breweries earlier this year. Since February, Pure Project has recaptured and reused over 74,500 pounds of CO₂ emissions, keeping all of that out of the air and staying on track to hit over 119,000 pounds by the end of the year. The hazy IPA brewed with Tropical Fusion, Mosaic, and Strata Cryo hops is now on draft and in to-go four-packs at all five Pure Project locations, and I’ve got to say, it’s really nice to see environmental enthusiasts doing their part.
Cheerio, California English. The Sorrento Valley British restaurant launched by celebrity chef Richard Blais will close permanently at the end of September. May your prime rib “proper roast” and Scotch eggs live on in another realm somewhere.
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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.
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.
Midway through my phone conversation with Shannon English, owner of The Delicate Squash, I hear an alarm shrilling in her background.
“Sorry, I’ve got to pull some cookies out of the oven right now!” she apologizes. After a few beats, she picks the phone back up and laughs. “I feel like I’m bouncing around all over the place.”
After hearing her run through a list of her professions and current hobbies, I’d have to agree. English runs The Delicate Squash, a gluten- and dairy-free bakery; teaches cooking demos; pops up at farmers markets; wrote a book of poetry (Deep Water came out this month from Beyond the Veil Press); hosts a monthly open mic night; dipped her toe into ballet; recently joined a running club; volunteers at local farms; and finally, teaches at a play-based, nature-based preschool.
I’m tired just talking to her.
Surprising no one, English seems to have unlimited energy and enthusiasm for all this work, notably in education. Early childhood education is one of the most pivotal times for nurturing lifelong learning, but she also aims to educate the public on how to eat cleaner, feel better, and support your local food systems. She started The Delicate Squash in late 2023 after discovering she has a chronic illness, going through the typical standards of care and even strict elimination diets, to no avail.
Courtesy of Shannon English
“I’m not going to say I found a diet that has ‘cured’ me, but I have found that taking a more mindful approach to a lot of things, including diet, has made symptoms far more manageable for me,” she says.
Even people with dietary restrictions deserve a little treat from time to time, but she had a hard time finding anything that tasted good and made her feel good. Thus, The Delicate Squash was born.
All of her baked goods avoid gluten and dairy, and use natural sweeteners like coconut sugar or maple syrup as well as herbs, fruits, foraged flowers, and other natural flavorings. Her signature cookie, the “Delicate” cookie, is a sea salt dark chocolate cookie that’s soft, a little salty, a little sweet, and made with oatmeal to keep it gluten-free. Other crowd favorites are thumbprint jam cookies with jams made from scratch with change seasonally; breakfast pastries like orange, dark chocolate and cardamom scones; brownies; orange and black sesame banana bread; seasonal pies; and custom and seasonal cakes (currently, the late summer flavor is a dark chocolate coconut milk ganache with berry jam).
English says some people are surprised she can produce such a variety of goods with the dietary restrictions she adheres to. “A lot of feedback I get is ‘I could never do that,’” she says. But if she can do it, she assures me that anyone can. “I like to say ‘practice makes progress, not perfection.’”
Her advice? Focus more on being present than presentation, and don’t be afraid to experiment to keep things interesting. And if that doesn’t work, you can always hit her open mic night to ask for tips.
Escondido is getting in on the listening bar phenomenon. On September 5, musicians Mat Rakers, Kevin Capacia, and Billy Petty will open Plot Armor, a Japanese-style vinyl listening bar that Rakers says they aim to feel “curated and intelligent.”
“Currently, there are not a lot of ‘cool’ spots in Escondido,” he says. Backed by The San Diego Music And Art Company and The Escondido Music And Art Company, Plot Armor will soon offer sake, wine, beer, and soju cocktails, plus Japanese non-alcoholic options and cold brew. Eventually, they’ll add Japanese-inspired snacks, but the focus will be creating a small place (very small—the seating capacity is 20) where vinyl junkies can come listen, linger, and libate.
Courtesy of Fairmont Grand Del Mar
Beth’s Bites
Ocean Beach has a new watering hole. The Jetty opened in July at 4934 Voltaire Street (where Voltaire Beach House used to be), and while I don’t think OBceans were hurting for where to get a drink, the more the merrier.
Chinese restaurant powerhouse Chef Fei is finally making it to the U.S., opening a spot at Westfield UTC mall on September 5. Known for Hunan-style stir fry dishes, it’s often lauded as one of the most consistently solid chains in the world—in fact, in 2018 chef Fei Lianghui took home the highest honor a Chinese chef can earn, the China Golden Chef Award. Again, I don’t think mallgoers were hurting for great places to slurp some noodles, but there’s always room in my heart for more stir fry.
In past years, Fairmont Grand Del Mar didn’t exactly jump to mind when I looked for different Día de Muertos celebrations around San Diego. That changes this year, when the five-star resort will debut its first Día de Muertos celebration on November 1. Michelin-recognized chefs like Javier Plascencia (Erizo, Animalon), Roberto Alcocer (Valle), Drew Deckman (Deckman’s En El Mogor), and more will come from both sides of the border for one night only, with proceeds going to Fundación Tijuana Sin Hambre. Get ready for what will undoubtedly be San Diego’s most upscale take on the Mexican holiday.
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.
After running El Agave Restaurant & Tequileria in Old Town for 30 years and opening Nómade Tapas & Records in North Park in 2025, owner Juan Carlos Gomez wasn’t actively on the hunt for a new project. But sometimes, you have to grab the opportunities as they come, unexpected though they may be.
He was taking a stroll in Bankers Hill last year when he noticed Barrio Star was closing after 17 years. “[It] was a neighborhood staple for a long time,” he says. So he figured he’d take a look. “We were talking with ownership and threw out an offer, and then it was accepted. So we were like, ‘Okay, cool, guess we’re going to get a new concept going!” (Much respect to the YOLO business style.)
That new restaurant is nearing completion. Filo will open early in September. The restaurant’s name, pronounced fie-low, references phyllo, the Greek word for “leaf” and an unleavened pastry dough commonly used in Mediterranean (often Greek) cuisines. Gomez says the menu will range from all over the Mediterranean region.
“I’ve always been a fan of European cuisine, obviously, but I can’t land on just one,” he laughs. “I’m part Spanish, so we wanted to do something Mediterranean, have a little bit of Spanish, have a little bit of French, Italian, Greek… a lot of olive oil, a lot of sea salt, and very, very light seasoning.”
Courtesy of Juan Carlos Gomez
Although the menu feels European, Gomez says expect the vibe and ingredients to feel very Southern Californian. There will be tapas, of course, and other small plates, along with housemade pastas, salads, with lots of seafood (like a whole branzino) coming from local purveyors. The accompanying beverage program will feel equally breezy, “fresh, very light, citrusy, salty,” he says. “We’re going to have a pretty hefty wine list and full bar.”
Gomez’s goal for Filo is for it to feel like a laid-back, seaside eatery on the craggy Mediterranean coastline—light colors, white oak, lime wash, flowing between the indoor dining room and outdoor patio. Personally, a European escape sounds pretty awesome right about now.
Filo opens at 2706 Fifth Avenue in early September. Initial operating hours are 4 p.m. to 10 p.m. daily, with lunch and happy hour coming soon. (Subject to change.)
Courtesy of Nobu Del Coronado
San Diego Restaurant News & Food Events
Beth’s Bites
It’s hotter than a mile of Georgia asphalt in July, but relief is on the horizon. No, I don’t mean autumn (or as we San Diegans call it, “second summer”). I’m talking about the Sails & Ales Beer Fest at Kona Kai San Diego. The annual brew fest takes place on Saturday, September 12 from 1 p.m. to 5 p.m. at the Polynesian-themed Shelter Island resort, with over 30 local beverage makers bringing their most refreshing products to the hot and thirsty masses. Look for names like Pure Project, Coronado Brewing, Ketch Brewing, and a whole lot more, all of whom are donating a portion of the proceeds to Surfrider Foundation San Diego. Tasty waves? A cool buzz? Sounds just fine.
If you seek edible respite before September 12, Hotel del Coronado has you covered. On Friday, September 11 from 6 p.m. to 8 p.m., the man behind global sushi powerhouse Nobu—Chef Nobu Matsuhisa himself—will host Taste of Nobu, an immersive evening of sushi and signature cocktails on the Paseo Lawn. Prepare yourself for the famous black cod miso, Wagyu dumplings, hand rolls galore, and much more. (Personally, I will also prepare myself to be somewhat star-struck.)
I love a group grilling get-together, something Kingfisher must have known when the Golden Hill restaurant launched its Nướng Nights series. The recurring patio grill event brings patrons to the curb with a casual, but ridiculously delicious collection of skewers alongside special cocktails, this month coming from Realm of the 52 Remedies. Keep August 26 open for grilling glory (and save September 29 for the Mid-Autumn dinner with chef Helen Nguyen of NYC’s Saigon Social).
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.
Perfect pairings make this fundraiser one of our favorites
The San Diego Young Professionals Committee (YPC) and the University Club Charity Classic will host the 10th Annual Chocolate & Vino on Friday, September 5th at the University Club. Deemed an “Around the World Tasting,” guests get to sip and sample their way through different cuisines and wines of the world. Take in the city views from the 34th floor where the sunset alone is worth the ticket price. Proceeds from the event go to three different local organizations: Big Brothers Big Sisters, ALS Therapy Development Institute and Employee Partners Care Foundation.
