Pitfire Pizza and its crusty 48-hour ferments will be the latest eatery to rise in the Beacon La Costa shopping center in Carlsbad when it opens by the end of this week. The artisan pizza chain has earned several noteworthy notches on its resume since being founded in 1997 by Paul Hibler, including a James Beard nomination and successfully operating eight locations across Los Angeles and Orange Counties.
For Pitfire’s inaugural San Diego locale and ninth buildout, they are shifting gears a bit, where—unlike their previous eight restaurants—patrons will order directly from the bar before finding a seat. Guests can enjoy alcoholic slushies at the 20-seater island bar, in a plush leather booth, on the 400-square-foot patio, or by booking a private dining room for 8-10 people.
Photo Credit: Kimberly Motos
Pitfire Pizza is owned and operated by American Gonzo Food Corporation, the brand behind LA-based Superba Food + Bread, Superba Snacks + Coffee, and American Beauty. With a motto like “Food, Art, and Community,” it’s fitting that its 15 properties are found dotted across Southern California.
“We’ve made this strategic decision to keep our footprint within driving range,” says CEO Jeff Goodman. “We’re soulful owners and operators who want to see and taste things regularly and not have to manage things remotely.”
The core menu centers around 12 artisan pies that arrive to you after charring in a Marra Forni oven. They include the Field Mushroom (roasted garlic puree, shredded fontina, cremini mushrooms), Honey Bear (ricotta, mozzarella, provolone, fennel sausage, Calabrian chilies), and the Sausage Party (bacon, fennel sausage, Genovese salami).
Photo Credit: Kimberly Motos
A couple of salads (shaved kale and a sliced steak over romaine) will accompany entrees such as chicken & mushroom cavatappi, linguini bolognese, and a handful of vegetable-forward, vegan-friendly plates.
“We change the menu (about 5-8 dishes per season) to reflect the bounty of produce available in Southern California. This region has a lot of excellent produce,“ Goodman says.
Pitfire’s draft list will honor this region’s distinguished craft brew culture with 24 pours highlighting heavy hitters like Stone, Modern Times, Mother Earth, and Abnormal Brewing. It’ll also include off-menu local craft brew specials and a regularly rotating seasonal menu. Local purveyors Lofty Coffee cold brew will spike specialty cocktails.
Photo Credit: Kimberly Motos
You’ll also find a handpicked wine list to round out your selections. “The wine program is tiny but mighty,” Goodman says. “They all have a story, and you won’t find them in a liquor store.”
While Goodman refrains from confirming the whereabouts of future San Diego Pitfire Pizza locations, he does tease pizza-making classes, sponsoring local youth athletic teams, and Pitfire’s heart for the community.
Jared Cross is a writer who grew up near the US-Mexico border in San Diego. He credits this experience with refining his appetite for food and culture.
After 15 years married, my husband and I tend to agree on most things. But there’s one argument we both refuse to bend on—I prefer okonomiyaki Osaka-style, and he’s a die-hard Hiroshima-style devotee. (To be fair, we both adore both styles, but at this point, it’s just fun to have a low-stakes disagreement.)
Okonomiyaki is one of Japan’s greatest comfort foods, a savory pancake that’s about the size of a DVD, if you aren’t too young to know what that is. It’s not terribly hard to make—it’s flour, eggs, dashi stock or water, and a whole heap of shredded cabbage, plus optional fillings like green onions, pork belly, or bonito flakes, all cooked fresh on a flat top griddle. Drizzle some kewpie mayo and okonomiyaki sauce on top, and you’re hot to go.
However, it’s not easy to make well, and as you now know, people have capital-O Opinions about Osaka-versus-Hiroshima. Hiroshima-style layers the ingredients one by one rather than mixing them together, adding a layer of soba or udon noodles and topping it all off with a fried egg. For Osaka-style, all the ingredients are mixed together and then cooked on the griddle, so every bite includes every ingredient in a hodgepodge of deliciousness. (One Osaka variation called modan-yaki does include soba noodles mixed in the batter, but they’re not traditionally used in that regional version.)
Despite a childhood spent in Osaka, Japan, Kumi Alexander specializes in making Hiroshima-style okonomiyaki. “Okonomiyaki has been part of my life for as long as I can remember,” she explains. “My parents ran their own business when I was growing up, so Saturdays were often busy, and okonomiyaki was one of my mother’s go-to lunches because it was simple and easy to make.”
Alexander came to San Diego seven years ago with a desire to bring a part of her culture with her—not just a product, but a feeling. “When I thought about what could do that, the answer was almost obvious: okonomiyaki,” she says.
She originally launched Surf’n Slaw as a mobile pop-up food stand in August 2025, offering what Alexander calls Japanese-meets-California okonomiyaki. “Our full Surf’n Slaw includes cabbage, noodles, umami dough, beef, shrimp, and vegetables,” she explains. The menu also has a “Green Wave Slaw,” an Osaka-style version that can be made vegan and gluten-free, as well as matcha drinks.
Currently, Surf’n Slaw pops up at farmers markets in North Park, Scripps Ranch, Hillcrest, La Jolla, and La Mesa, as well as other local markets and community events. Eventually, she may expand to a permanent location, but that’s a future goal. And while Alexander hopes that one day okonomiyaki will be as well-known to American audiences as ramen or sushi, for now, she’s just happy to share a bit of home with San Diego.
Izola Bakery announced big plans for a second location and bakery HQ (checks notes) over three years ago and it’s kind of been crickets since then. But there may be movement in the expansion plan—the East Village bakery recently put out a hiring call for “the people we need to help us build what’s next.” Here’s hoping things get cooking (or baking, as the case may be) soon.
As a California-born, East Coast-raised foodie, I can confidently say the East Coast has the deli game on lock. So whenever anyone announces they’re bringing an East Coast-style sandwich to the West Coast, I remain cautiously optimistic until proven otherwise. (Big Jim’s in Pacific Beach is a phenomenal example of a transplant done exceptionally well.) Los Angeles-based Ggiata Delicatessen recently announced plans to open a location in Encinitas, promising authentic Italian staples like meatball parmesan subs, cheesesteaks, and Italian cold cuts. Don’t let me down, guys!
Unfortunately, it’s not all openings and expansions. Nola on 5th in Hillcrest permanently ceased operations without warning or explanation. We can probably pick from one (or more) squares on Restaurant Closure Bingo for the reason (increased costs for ingredients, labor, equipment, etc.), but for the jambalaya enthusiast, it doesn’t really matter why. It’s simply adieu to a slice of The Big Easy in San Diego.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Museum of Photographic Arts at the San Diego Museum of Art
Now through Jan. 10, 2027
Sift through over 200 photographs, sketches, letters, and costumes from “The King of Vogue,” who photographed World War II, modernized royal portraits, and created the aesthetic for 1920s socialites in London.
Washed Ashore: Art to Save the Sea
Natural History Museum
Now through Feb. 28, 2027
Walk through an 18-foot whale ribcage (and a couple dozen other marine-creature sculptures) made entirely of plastic bottles, flip-flops, lighters, rope, and other plastic detritus found on the beach in the Nat’s 3,000-square-foot second-floor gallery.
Forging a Legacy: 15 Years of Landmark Acquisitions
San Diego Museum of Art
Now through May 31, 2027
Part of SDMA’s centennial, “Forging a Legacy,” highlights artists from the past (Picasso, Monet) and modern day (Hugo Crosthwaite) who contributed to the museum’s collection.
ZWO Astronomy Photographer of the Year
Fleet Science Center
Now through 2027
See the stars (without the smog) at their best from the winners of the world’s largest astrophotography competition—all in the Fleet Science Center’s new basement gallery, specifically dimmed to let the cosmos shine.
Begin Again
The Old Globe
Sept. 6–Oct. 11
From the 2013 silver screen to this year’s The Old Globe stage, you can “Begin Again” (again) with a world-premiere musical adaptation featuring new songs—courtesy of Train—and a story overflowing with hope.
Dear Evan Hansen
Cygnet Theatre
Sept. 9–Oct. 4
“On the outside, always looking in…” marks the emotional crux of the Tony-, Grammy-, and Emmy-award winning musical coming to the Cygnet Theatre.
Kumeyaay Comics by the Kumeyaay Visual Storytelling Project
Museum of Us
Opening Sept. 12
Learn the history of the Kumeyaay Nation from the perspective of the members themselves in an immersive exhibit inspired by graphic novels “Our Past, Present, and Future,” and “Beyond Gaming.”
Good Night, Oscar
North Coast Repertory Theatre
Sept. 16–Oct. 11
During Oscar Levant’s appearances on “The Jack Paar Show,” he explained his reality with mental illness—the institutionalizations, electroshock therapies, nothing was too taboo for him. “Good Night, Oscar” takes us backstage in the raw moments before his 1958 television appearance.
Visiones Nocturnas: Queer Nightlife in Contemporary Art
Museum of Contemporary Art San Diego
Sept. 19–Jan. 10, 2027
A disco ball isn’t just a disco ball. It’s a symbol of where queer communities can finally exhale and be their fullest selves. “Visiones Nocturnas” uses paintings, sculptures, textiles, performances, photos, and videos from Latin American artists to explore what’s at stake when nightclub lights shut off.
Silent Movie Mondays
Balboa Theatre
Sept. 21, Oct. 26, Dec. 7
Guest organists from across the country will come to the Balboa Theatre to accompany a new silent film for each performance. This year closes out with The Headless Horseman (1922), Dr. Jekyll & Mr. Hyde (1920), and a holiday triple feature of Laurel and Hardy films.
Oh, Mary!
Civic Theatre
Sept. 29–Oct. 4
“What if Abe’s assassination wasn’t such a bad thing for Mary Todd Lincoln?” was the question that inspired Cole Escola’s play “Oh, Mary!” In the production, Mary Todd desperately tries to return to the cabaret stage, but her husband (President Lincoln in the midst of the Civil War) keeps getting in the way.
Photo Credit: Anja Koehler
October
Payare Leads Strauss’ A Hero’s Life
Jacobs Music Center
Oct. 3–4
Conductor Rafael Payare opens the San Diego Symphony’s 2026-2027 season with a three-part concert featuring composers Sofia Gubaidulina, Wolfgang Amadeus Mozart, and Richard Strauss.
Emily–No Prisoner Be
Baker-Baum Concert Hall
Oct. 8
Two dozen of Emily Dickinson’s poems are turned into songs—composed by Pulitzer Prize winner Kevin Puts and performed by Grammy-winning mezzo-soprano Joyce DiDonato—for a one-night-only exploration of love, loss, loneliness, and mortality.
Ripcord
The Roustabouts Theatre Co.
Oct. 8–Nov. 1
Roommate beef has no age limit. The latest play from Pulitzer Prize winner David Lindsay-Abaire turns that experience into a comedy through retirement home roommates Marilyn and Abby and the bet between them to see who will break first and move out.
Des Canyons aux Étoiles
La Casa del Zorro
Oct. 12
Composer Olivier Messiaen has chromesthia, so for him, sound evokes a visual connotation. His work “Des Canyons aux Étoiles” brings desert rock and the night sky to mind. See what he means from La Casa del Zorro in the Anza-Borrego Desert, in this performance immersed within nature.
San Diego International Film Festival
Locations Vary
Oct. 13–18
San Diego International Film Festival salutes the silver screen for a 25th time, now with a sixth day adding extra time for parties, screenings, and movie-star tributes.
Considered one of the masterpieces from opera great Giuseppe Verdi, San Diego Opera’s “Rigoletto” sees what happens when the prurient Duke of Mantua and his sharp-tongued court jester become entangled in a fatal curse.
Grim
La Jolla Playhouse
Oct. 27–Nov. 29
When the Grim Reaper’s job becomes too…grim…and he retires after 300,000 years, his daughter picks up the family business. But when she falls for a human and finds beauty in the souls she’s meant to reap, she questions her purpose.
Photo Credit: Ron Kerner
November
Skate Craft
Mingei International Museum
Nov. 21–May 9, 2027
San Diego is nothing without skate culture. Mingei’s “Skate Craft” portrays skateboarding as “living folk art” via its DIY roots (skateboards built in garages) and shows how that ethos shapes the future.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
Tokyo unquestionably holds the title as one of the best, if not the best, food cities of the world. But despite the plethora of Michelin-starred kaiseki restaurants and hole-in-the-wall ramen joints, you’d be remiss in walking past glowing signs beckoning you to enter one of the 56,000-plus konbini across the country.
Konbini cafes like Lawson’s, FamilyMart, and 7-Eleven may look like run-of-the-mill convenience stores, but convenience store culture is a completely different animal there. Absent are the sad, floppy hot dogs sizzling sweatily on a rotating wheel of misery. Instead, konbini are stocked with a bevy of hot and cold drinks in every imaginable flavor, meals like tamago sandos (Japanese egg salad sandwiches) and prepacked bento boxes, snacks like onigiri (handheld triangles of rice and seaweed, often filled with fish or pickled plum), and even limited-edition merchandise (not unlike Wawa’s line of merch).
Soon, Hillcrest will get a taste of konbibi culture. Hako Hako opens in front of Uptown Inn by Vantaggio, next to Ramen Ryoma, in early 2027.
Kenji Blouin-Ito, a half-Japanese, half-French San Diego native grew up eating Japanese food at home and during trips across the Pacific. “I remember looking forward to eating bentos on the train,” he says, grabbing quick items to munch on without sacrificing quality or succumbing to cost. When in France, he saw a rise of appreciation for casual Japanese cuisine, “long before it happened here.”
Courtesy of Hako Hako | Photo Credit: @josh_walker.26_genteel
So he decided to bring it here. After AB 626 passed in 2018 to allow different jurisdictions to permit Microenterprise Home Kitchen Operations (MEHKOs), Blouin-Ito launched Foodnome, the first legal marketplace for homemade food in the US. Eventually, the national nonprofit The Cook Alliance took over the project, leaving him open to the next new idea but with the experience of running a food-based business.
“That experience changed how I think about food, not just what makes it good but what makes it work,” he explains. Bento boxes felt affordable in a time of inflation, convenient in a bustling world, and versatile to a variety of palates. When he got the chance to open a konbini himself, he went for it.
His family runs Uptown Inn, a mix of apartments and hotel rooms that’s seen increased food traffic over the past few years. “We had a small space in front of the building that wasn’t being used, and it just made sense,” he says. Hako means “box” in Japanese, a reference to both bentos and small space from where he’ll sling freshly made bentos, coffee, drinks, pastries, snacks, and a small retail selection.
Hako Hako will initially open for morning and afternoon hours, but you don’t have to wait until next year to get a taste of Japanese culture. Blouin-Ito’s concept is popping up at various coffee shops around San Diego, with a few coming up: Easy Does It on September 19 and Cafe Moto on October 17. Until then, practice the art of gaman: patience with grace.
Hako Hakoopens at 819 University Avenue in Hillcrest in early 2027.
Sushi Tadokoro held on to its Michelin star for three years—no mean feat for anyone. But now, the Old Town restaurant is changing things up, eliminating lunch and à la carte service at the end of September before transforming into an omakase-only experience in October. The dining room will close from October 1 through October 22 to make the change, but promises it will be “more intimate. More personal. More focused on each guest and every piece we serve.” Sounds worth the wait.
Bock brought new life to South Park when the German-inspired beer bar opened after a long construction process by owner Brian Jensen (Vino Carta, Bottlecraft). Now, Bock is getting its own shot in the arm with a new in-house kitchen from the people behind Majorette, Love Letters Pizza, and Scrimshaw Coffee. Kurz, or “quick” in German, is already open, serving European-inspired bites like the requisite currywurst, Bavarian pretzel, and schnitzel, along with some newcomers like a pierogi and famous “Majorette burger.” (I can confirm it’s a damn good burger.) Reminder: Bock and Kurz are 21+, so leave the kinders at home.
The popular Japanese dessert chain Warabimochi Kamakura already has 70-plus locations in Japan, Australia, China, Thailand, and the U.K. (to name a few), but is finally opening a location in Convoy District at 8322 Clairemont Blvd. After a successful pop-up test run at Asa Bakery, Warabimochi Kamakura will bring its signature warabimochi (a traditional simple, jelly-like dessert), plus tea like matcha and hojicha, as well as soft serve as soon as October, but possibly November. (Although warabimochi is sometimes considered a summer treat, I’m pretty sure I can make an exception for autumn.)
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
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.
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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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.
SeaWorld dazzles with a drone show, big-name entertainers, new animal adventures and more
By Partner Content
Nights are heating up at SeaWorld San Diego. The quintessential summertime staple on Mission Bay is transforming into a destination for unforgettable day-to-night adventures, bringing back some of its most popular Summer Nights programming and introducing exciting new experiences sure to delight both kids and adults alike.
The 2026 Summer Day to Night at SeaWorld San Diego is the park’s most ambitious season yet. SeaWorld has planned a highly anticipated entertainment lineup that features nine weeks of throwback concerts featuring R&B and hip‑hop favorites from the ‘90s and early 2000s, including Jordin Sparks, Too $hort and Warren G, Ashanti, and an array of boy band heartthrobs performing together as part of the Pop 2000 Tour.
New this season is perhaps the park’s most visible update: a nightly drone show, Ocean of Dreams, which illuminates the sky with hundreds of synchronized sparklers. Drones form sea otters, sharks, dolphins, and a majestic orca that tell a breathtaking 12-minute story of marine life and underwater ecosystems. The show culminates with a spectacular electric neon finale celebrating hope, wonder, and ocean stewardship.
Nighttime visitors are also in store for animal adventures that fuse education with high-energy fun and the dreamy ambiance of nighttime. The park has launched two all-new animal presentations: Shamu’s Celebration:Light Up the Night and Dolphins: Touch the Sky. Shamu’s Celebration:Light Up the Night features vibrant lighting, music, and dynamic choreography that celebrates the power and beauty of killer whales. Dolphins: Touch the Sky showcases playful bottlenose dolphins and the special connection between humans and the natural world. And back by popular demand is fan-favorite Sea Lions Tonite. See the charming pinnipeds splash, play, and parody pop culture in this refreshed crowd-pleaser.
More must-sees: a newly reimagined Shark Encounter, one of the country’s more immersive exhibits highlighting 11 different species up close, SeaWorld’s beloved BMX Blast! stunt show, and high-seas escapade, Pirates Ahoy! The Battle for Mermaid Cove. And don’t miss the park’s all-new Deep Sea Disco, which encourages guests to dance the night away under the glow of the SkyTower, and vibrant closing time laser light display Laser Reef Summer Spectacular.
Amp up the nighttime vibe with local craft beers, curated cocktails, and nostalgic theme park treats with $1 beer all summer long. SeaWorld is the place for day to night summer fun. When the sun goes down, SeaWorld lights up, and inspires guests of all ages to embrace their inner whimsy and see why generations of San Diegans head to SeaWorld to make memories they’ll never forget.
