“They’re poaching people,” explains Dario Gallo, owner of Civico 1845 and Civico by the Park, disbelief in his voice. “Last week I almost lost all of my staff, because a new restaurant tried to poach all of my workers in the kitchen, saying, ‘I’ll give you two dollars more if you come today, don’t give two weeks’ notice.’”
It is a free market. Nothing wrong with paying more than your competition. Scream that on your social media and Craigslist. But to send one of your employees into a neighboring restaurant—in the middle of a dinner service—to convince their staff to quit on the spot? Well, that’s a shady byproduct of the new reality for restaurants: The employees are gone.
Restaurants are finally able to reopen the bulk of their operations now that the county’s moved down to Tier 3. Cooped up for a full year, Americans are desperate for drinks at a proper bar, meals eaten in a room that’s not their own, to bask in the public noise of humans. But restaurants have to turn them away. Despite being in desperate need of the economic windfall of that pent-up patronage, there simply isn’t enough staff to fully open. The talent pool is dry, especially for workers who don’t make tips (cooks, dishwashers).
“It’s our new, momentary nightmare,” says Gallo. “Especially right now, coming off such a tough year. It’s such a paradox that we don’t have workers.”
In Carlsbad, Campfire is currently open seven days a week for dinner. Owner John Resnick would love to open for lunch during the weekdays, “but for now,” he says, “we’re not opening during the day because we don’t want guests looking at an empty dining room and wondering why we can’t serve them.”
“Pre-pandemic, hiring cooks with the experience, skill, and drive to work in our kitchens was a real struggle,” says Arturo Kassel, owner of Whisknladle Hospitality (Catania, Park Commons, Gravity Heights). “Now, we can’t find enough trainable warm bodies to reopen Catania for lunch. Thinking about hiring for the eventual reopening of Park Commons or any future project requires a Xanax. I would’ve bet you a year ago that the easing of the labor market would be one of the few silver linings. Just goes to show how little I know.”
There are a few reasons for this. First, it wasn’t a few restaurants that had to furlough workers. It was nearly all of them. So every restaurant is trying to fill not just one or two open positions, but 5, 10, 50—the entire staff. It’s essentially the largest job fair the industry has ever seen.
An industry insider was blunt about another, uncomfortable reason for the shortage. He says the stimulus packages and extension of unemployment benefits until September have made it more profitable for lower-paid employees (which, in the restaurant industry, are usually cooks, dishwashers, and bussers—positions not traditionally part of the tip pool) to opt out of the job market for a while longer.
“It’s definitely an employee market,” adds Resnick.
“If you go on Indeed or Craigslist,” says Gallo, “you see job postings for bussers starting at $19, whereas before they were making minimum plus tips. You see cooks who were being paid $16/$17, now there are offers at $21. It’s creating inflation in the labor market for all restaurants.”
Chef Brad Wise (Fort Oak, Trust, Cardellino, Wise Ox) relayed this story: A potential line cook texted him to say their initial offer was nice, but the person would prefer a few more dollars an hour, plus tips. He also informed Wise the exact times he’d be taking his breaks during his shifts—if he were to be hired. Wise already pays fair-to-above market value for line cooks, plus tips and insurance. In a normal market, Wise may just move on to another candidate. But he understands where the cook is coming from, and the alarmingly short supply.
So how are some restaurants able to pay so much more? The answer, in short, is PPP money. Most restaurateurs I talk to say in no uncertain terms: $21/hour for a line cook is absolutely unsustainable. But the restaurant that tried to poach Gallo’s kitchen staff can use the government pandemic loans to pay far above a sustainable market price. They attract employees, survive the shortage. Then, when the PPP money runs out, they can simply tell those employees that business has slowed and they have to cut their pay, or let them go. In doing so, they’re creating a bubble in the market.
The “heart of the house”—cooks, dishwashers, bussers, employees who don’t get tips, or barely any tips—have never had so much power. Maybe this is a reckoning for the industry. There has long been an economic divide between the heart of the house and the high-earning front of the house (servers, bartenders). Many operators were trying to remedy this long before the pandemic (Resnick’s cooks get tips plus insurance), but it’s not easy. Tell a server or a bartender that all tips will be shared equally, and that server or bartender often jumps ship to a restaurant still adhering to the old, inequitable model.
The final reason for the employee shortage is the pandemic’s unique ability to snap life into perspective. Although some restaurant employees are lifelong professionals, most are transitory—waiting tables on the way to other career goals. The threat of the end of the world as we know it tends to make people take that risk, make that leap.
“Not everyone we hire is here for life,” says Resnick. “This past year accelerated the departure of folks who would’ve left anyway. They’re going to work as electricians or photographers. The pandemic nudged them in directions they were already considering—and so the general pool of potential employees has shrunk. We’re not going to just throw money at the problem. For one, it may not be sustainable and we don’t want to do that to our employees. But also we don’t want folks who will only come here for a dollar more. We spend a lot of time and money creating a culture where people want to work—so we want the people who specifically want to work here.”
Chef-operator Brian Malarkey (Animae, Herb & Wood, etc.) agrees: “The employees are harder to find, but it’s going to help us find the ones who really want to be a chef, who really have a passion to do this as a career.”
As for Gallo, he talked to his staff, whom he does his best to treat like family. He understands the shortage, and the potential—short-lived or not—for his cooks to make more money on the open market. He gave them a raise he could afford (they already receive tips). He had to raise menu prices a bit to afford the pay hike, but he says Civico’s prices had been under-market for years anyway. Then he went to see the owner who tried to poach his staff, to suggest alternative methods of recruitment.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Happy holidays! It’s the season of twinkling lights, warm mugs of hot chocolate, glistening snow (up in Julian, anyway), and… your great-aunt Sheila’s terrible “famous” cranberry sauce. While cheer is in plentiful supply this time of year, so is the stress that comes with it. From gift-giving and planning to in-laws and expenses, orchestrating a holiday dinner with picky eaters and demanding extended family members can be a daunting task.
So why host? Take that turkey smoker out of your Amazon cart. Instead, book a table for 10 (or 20 or 30) at one of these crowd-friendly eateries. Whether you’re seeking an impromptu friendsgiving destination, a spacious spot for your family’s holiday dinner, or a dazzling venue fit for hosting a festive reception, here are the top restaurants in San Diego to accommodate large groups.
Courtesy of Viewpoint Brewing
Casual Restaurants for Big Groups
Viewpoint Brewing
Overlooking the San Dieguito Lagoon, Viewpoint Brewing offers a laid-back gastropub setting perfect for sizable North County gatherings. Their roomy, dog-friendly patio is a great spot to enjoy a sunset while sipping local craft beers and munching on bar-food favorites like battered fish tacos and smoked gouda mac n’ cheese. Got all the in-laws coming? Book a private event for up to 60 people.
2201 San Dieguito Drive, Suite D, Del Mar
Stone Brewing
Home to possibly the most expansive outdoor patio space in town, Stone Brewing’s Liberty Station is a haven for large groups and parties in San Diego. While they’re known for their comprehensive draft list (featuring the salt-and-lime Buenaveza and the beloved Delicious IPA), beer isn’t the only thing on the menu at Stone.
Food offerings include fish tacos, burgers, pizzas, and salads—nontraditional holiday eats, sure, but friendly to even the pickiest diners. With amenities like a bocce ball court, an outdoor movie courtyard, koi ponds, and fire pits, the property can accommodate groups ranging from 20 guests to a staggering 1,300 people. Better start sending invites!
2816 Historic Decatur Road, Suite 116, Point Loma
Courtesy of Punch Bowl Social
Punch Bowl Social
Located on the north end of East Village, Punch Bowl Social offers more than 24,500 square feet of space, making it a great spot for a holiday gathering. While reservations are available, they’re often not required, as this expansive space has plenty of nooks for large groups to gather across two floors. Highlights at this downtown watering hole include a 360-degree bar, their signature fishbowl cocktails ideal for sharing, and a large menu offering something for even the pickiest eaters. Think of Punch Bowl Social as a classier Dave & Buster’s with activities like bowling, darts, ping-pong, photo booths, shuffleboard, and private karaoke rooms.
1485 E St, East Village
Gravity Heights
A hub for Sorrento Valley tech workers, Gravity Heights also suits large impromptu gatherings. The centrally located pub offers ample indoor and outdoor seating, locally brewed craft beer, and bites like wild mushroom pizza and falafel burgers. Plenty of fun and games await for groups that reserve the brewery’s private mezzanine, which is equipped with a private bar, an arcade machine, shuffleboard, a convertible pool table, and lounge seating for 18 guests (or 36 sans pool table).
9920 Pacific Heights Boulevard, Sorrento Valley
Common Theory
Navigating large dinners in the bustling Convoy District can be difficult, but Common Theory rises to the occasion. This Kearny Mesa brewhouse offers an Asian twist on bar cuisine with offerings like duck fat fries, sesame fried shishitos, and baked pork belly mac and cheese (plus plenty of local beer taps). A tasteful get-together spot with a parking lot, Common Theory accepts private event reservations for groups of 16 guests or more.
Fine Dining Restaurants with Private Rooms and Event Spaces
Courtesy of Bali Hai
Bali Hai
Nestled at the end of the Shelter Island peninsula, Bali Hai offers bay-front scenery and island vibes perfect for you and your closest 200 friends. If you’re a San Diego local, chances are you have attended a wedding reception or rehearsal dinner here (and had one too many of their famously potent mai tais). The 69-year-old establishment offers a diverse assortment of Hawaiian-inspired event spaces available for reservation, including the South Pacific Room (200 guests) featuring a bamboo dance floor, the Hawaiian Village with an outdoor pavilion and private bar (200 guests), or the more private Tiki Room (28 guests).
Cole Novak is an award-winning writer with a passion for highlighting local figures, small businesses, and nonprofits. Born and raised in San Diego, Cole is passionate about photography, surfing, art, the local food scene, and the great outdoors.
That’s exactly why Beau du Bois looked to CDMX’s culinary capital—the Roma Norte neighborhood—for the name and inspiration behind Roma Norte, Puesto’s brand-new 21+ bar concept at The Headquarters at Seaport Village, which officially opens Friday, July 26.
Roma Norte’s sprawling interior spans 2,000 square feet, anchored with a moody dark brown marble bar and seating for 60. The vibe feels mysterious, yet charming, utilizing elements like rich velvet furniture, bronze accents, and antique mirrors for an ambiance inspired by Mexico City’s iconic architecture and melded with a modern San Diego feel.
It’s luxe. It’s intriguing. It’s super sexy, no doubt about it, and best experienced sans sunlight. “The meat and potatoes of its personality is after dark,” du Bois promises. From the moment you step inside, he wants you to feel immersed in the experience, starting with an oshibori hot towel service to start fresh, literally and figuratively.
The superstar bar director is already the vice president of bar & spirits at Puesto and Marisi and has created award-winning cocktail programs at places like The Restaurant at Meadowood, the three Michelin-starred restaurant at the Meadowood Napa Valley resort. But he says he’s never created anything like Roma Norte before.
Working alongside director of bar logistics, Derek Cram, the final cocktail menu reads like the pages of a well-stamped passport. Nearly 70 unique drinks are divided between what they refer to as “Technique Driven” and “House,” plus four additional mocktails. Du Bois is already known for his Taco Truck cocktail, a riff on a Negroni using mezcal with Campari infused with cinnamon and pineapple. “For the opening of Roma Norte, we did an NA version of that which is really, surprisingly, very, very good,” he promises.
Developing world-class cocktails with, and especially without alcohol, can be “an extreme challenge,” he says, but one that only helps hone the team’s skills and caters to the growing demand for equally balanced alcohol-free creations. “The tagline for Roma Norte is ‘every day is a school day,’ because we’re just constantly learning.”
Technique-driven dominates the menu, with selections like a Nitro Punch with mango, nitro-muddled hoja santa, lime and lemon juice, Champagne cordial, Park Pineau des Charentes, Macchu Pisco, and singani; or du Bois’ arguably most unexpected addition—his take on a rum and coke that’s perfectly clear. Made with milk-washed Bacardi 8 and Banks 7 rum, house-made cola, clarified lime cordial, and an ice spear, it’s definitely one that’ll use your eyes to fool your tongue.
Even the House cocktails are anything but basic. From a banana daiquiri clarified using a centrifuge “the size of a Xerox printer” to the Rosetta with unaged apple brandy, milk cordial, and a whole bunch of other amazing sounding things, it’s clear that scientists and spirit lovers alike have something to look forward to.
That emphasis on innovation in flavor, technique, execution, service, and even technology and equipment is something du Bois says will set his small team apart from anywhere else in San Diego. He admits he’s asking a lot of them, constantly pushing them to evolve, hone their understanding of chemistry, and experiment with unexpected tools (like said centrifuges). But after training at Roma Norte, “they’ll be in the top five percent of bartenders in the country, easily,” he claims. “These things have to be learned. They have to be demonstrated and shown, and it’s just not happening at this level, [with] this many cocktails, at any bar in San Diego.”
Although Roma Norte is a Puesto-adjacent project, don’t expect any overlap from the menu. Alongside du Bois’ concoctions are chef Erik Aronow’s creations, a collection of small plates specifically designed to go along with the star of the show—the drinks. Expect a few heartier plates like a carne crudo, a prime diced hanger steak with birria-spiced aioli, shimeji mushroom, and radish sprout, or the torta de Milanesa that features veal on a potato roll and topped with spicy cabbage, avocado, cilantro green chile aioli, and pickled onions. There’s plenty of seafood, too, like tostadas with scallops or yellowfin tuna specifically designed to be shared.
For the late-night crowd, Aronow has a few lighthearted bites like Flamin’ Hot Corn Nuts served with housemade crunchy hominy and a cheesy spice blend. Du Bois says that appealing to dinner and late-night crowds, as well as industry folks who get off work late at night is something he believes San Diego’s bar scene lacks, especially compared to Los Angeles, New York, and yes, Mexico City. “It’s just not a cocktail bar if you’re not open later in the evening,” he says. “That’s the DNA of a cocktail bar.” Is Roma Norte the answer? du Bois says yes.
“From the moment you’re seated at Roma Norte, we’re taking you off the streets of San Diego and into the vibrant culture of Roma Norte,” he says. “We want Roma Norte to be a consistent option for people in San Diego to trust that it will be open until two in the morning.”
Roma Norte opens Friday, July 26 at 789 W Harbor Drive, Unit 155 in The Headquarters. Hours are Tuesday through Saturday, 5 p.m. to 2 a.m. Reservations are available on Roma Norte’s website, OpenTable, and Sevenrooms. Adults 21 years old and up only.
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.
Seekers of certain cuisines will find all they desire in San Diego. We have killer Mexican. We’ve got plenty of excellent Middle Eastern spots in El Cajon and all sorts of regional Asian dishes across Convoy and Little Saigon, and plus a bonanza of Italian eateries, a trove of Japanese treasures, and a growing number of Filipino options.
But look for other cultural cuisines—Laotian, Basque, or Hawaiian, for instance—and the city offers few choices. Luckily, lovers of the latter will add one more option to the roster this summer: The Haole Shack opens at 707 Grand Avenue in Pacific Beach in early August.
The Haole Shack is located directly adjacent to PB Shore Club at the corner of Grand Avenue and Ocean Boulevard. Grind & Prosper Hospitality (Louisiana Purchase, Coco Maya) operates both businesses. The Haole Shack’s director of operations, Ben Carroccio, says the restaurant’s menu of Hawaiian-inspired eats will be available all day through late night onsite and at PB Shore Club once its own kitchen closes.
“We’re hoping to introduce a great, quick-service option for burgers, teriyaki bowls, and shaved ice, whether you’re off to the beach, waiting in line at PB Shore Club, or looking for late-night grub,” Carroccio explains. He says the group aims to create a retro, ’80s-esque Hawaiian beach shack inspired by the founder’s recent trips to the island state.
The menu will focus on smashburgers (single and double), teriyaki bowls, and shaved ice. Diners will also find black bean burgers and “Double Shaka” dirty fries with tri-tip, chicken, kook sauce, green onions, and sesame seeds over french fries. Teriyaki bowls include chicken, tofu, or tri-tip with steamed vegetables, kimchi-seasoned fried rice, togarashi, teriyaki, and kook sauce. Food will be available to go from the counter, but the space also offers patio parklet seating for 16 people. However, I recommend bringing a blanket and enjoying your bites only a few feet away on the sand.
Courtesy of Park Hyatt Aviara
San Diego Restaurant News & Food Events
Ember & Rye Reopens With Two Interactive Events
Like a phoenix rising from the ashes, Ember & Rye is back. It’s celebrating a grand re-opening inside the Park Hyatt Aviara with two events this week. The first, “BBQ with Blais,” takes place Sunday, July 14, from 12:30 to 2:30 p.m. Chef Richard Blais will demonstrate how to hone some serious grill skills. Then, on Thursday, July 18, he’ll guide guests through a four-course meal with cocktails from 6:30 to 9 p.m. Tickets for both events and reservations for regular dining are available on Ember & Rye’s website.
Courtesy of Bica
Beth’s Bites
North Park’s Vegan Market returns this Saturday, July 13, from noon to 4 p.m. at 3812 29th Street. You’ll find more than just vegan goodies—the event is also a vinyl record fair, brought to you by Chakasonica Fronterizx Vinyl Collective. Come hungry and ready to dig through thousands of LPs and 45s for the perfect score.
Happy birthday, Bica! The Adams Avenue eatery turns one on Sunday, July 14, and it’s throwing an all-day party to celebrate. From 9 a.m. to 1 p.m., expect vendors, giveaways, and live music, followed by DJs, tapas, and tattoos in the evening.
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.
Finding a gift that feels truly personal can be surprisingly difficult. In a sea of generic options — flowers, gift cards, candles, and the like — Xplosion Box offers something more lasting: a customized keepsake built around the photos, messages, and memories that matter most.
Founded by Southern California entrepreneur Jay Vijay, Xplosion Box LLC creates fully customized explosion gift boxes that arrive professionally designed, printed, assembled, and ready to gift. Each box opens layer by layer to reveal personal photos, heartfelt messages, pull-out albums, origami-style photo pockets, and hidden notes, turning a simple gift into an emotional reveal.
The brand was built for people who want to give something meaningful without spending hours printing photos, cutting paper, folding cardstock, or assembling a DIY project. Customers simply choose a box, upload their favorite photos, add personal messages, and the Xplosion Box team transforms those details into a polished keepsake that feels thoughtful, personal, and beautifully made.
Xplosion Box offers personalized gift boxes for birthdays, anniversaries, weddings, graduations, Mother’s Day, Father’s Day, Valentine’s Day, Christmas, proposals, bridesmaid gifts, long-distance relationships, and thoughtful “just because” moments.
Customers can choose from flexible customization options starting at $27. The Mini Surprise Box includes 10 photos, three message cards, and one hidden secret note, while the Mega Surprise Box offers a fuller keepsake experience with 40 photos, three message cards, and one hidden secret note.
What sets Xplosion Box apart is its high level of customization combined with convenience. Filled with personal photos, custom text, decorative details, and layered surprises, each box gives customers the freedom to create a gift that feels one-of-a-kind — without having to make it themselves.
At its core, Xplosion Box helps people turn favorite photos, stories, and words into something tangible: a keepsake that can be opened, revisited, and remembered long after the occasion has passed. asion has passed.
San Diego boasts a diverse tea house scene, from trendy urban spots to elegant hotel lobbies. I can’t say no to a pastry or a good cup of tea, so I recently started exploring the popular spots around town.
Whether you’re a tea aficionado or just looking to chill in a charming spot with a kettle and crumpets, our city’s tea culture has something for everyone. Nothing beats dressing up and feeling like the queen of England, so here’s our list of 13 must-try tea houses for a royally good time.
California English
Sorrento Valley
This restaurant in Sorrento Valley marries the tastes of London and California. Its tea time offers a great deal: $52 for two people gets you a scrumptious tea tower stacked with pastries and sandwiches, plus two pots of tea so you and your tablemate can sample different types. If you’re extra hungry, additional sandwiches can be added à la carte, but the tower should suffice, and you’ll likely take leftover pastries home.
This charming and cozy space in downtown Escondido wins in the variety category, with an eclectic mix of more than 40 loose-leaf teas served in elegant teacups and lacy décor straight out of a Pinterest board. Get the Cream Tea with fruit, a lemon pastry, and freshly steeped tea, or the two-hour Grand Tea, which includes soup, sandwiches, pastries, and tea. Prices range from $17 to $42, so your tea party won’t break the bank, either.
Courtesy of Coral Tree Tea House
Coral Tree Tea House
Old Town
This quaint historic house in Balboa Park offers three fancy tea services: the Queen’s High Tea ($50) includes the most food, but the $40 Afternoon Tea will still set you up with sandwiches, desserts, and scones served with Devonshire cream and lemon curd. The $23 Princess and Prince Tea involves smaller portions for little ones ages 5 to 8.
Courtesy of Aubrey Rose Tea Room
Aubrey Rose Tea Room
La Mesa
Aubrey Rose’s fine china game is on point, turning your average tea time into an upscale affair without the pretentious price tag. Nestled in La Mesa, this quaint spot serves afternoon tea for $43 per person, including a seasonal soup, an accompanying savory, a three-tiered tray, and loose-leaf tea. Your pinky finger may lift itself out of sheer delight, and you’ll leave feeling fancy without your wallet shedding a tear.
Courtesy of Marlene’s Tea & Cakes
Marlene’s Tea & Cakes
Black Mountain Ranch
The décor here resembles the home of your grandma’s chic, artsy friend—cozy yet strangely sophisticated. Bonus points, too, for the relaxing vibes and adorably Lilliputian portions. $35 per adult gets you savories, scones, fruit, and tea inspired by European tradition but fit for Southern Californians.
The experiences seem endless at Britannia Tea Rooms. Available only to private parties, the colorful and fabulously eccentric Mad Hatter’s tea room is basically an Instagram filter brought to life. If you’re not looking to throw a full-scale tea party of your very own, book the afternoon tea for $53 per person and munch on a starter, sandwiches, and sweets. Also check out their rotating themed teas inspired by holidays and beloved movies, shows, and books.
Courtesy of PARU Tea
PARU Tea
Point Loma
A departure from the British sipping experience, Paru offers Japanese tea services. The shop hosts tea sessions, or mini tea tastings, where you can sample the monthly rotating specialty teas, including loose leaf and matcha options, for only $20 per person. The shop is a digital-free zone, eliminating the temptation to let your phone drink first.
Courtesy of Morning Glory
Morning Glory
Little Italy
A hidden gem at this maximalist brunch spot, the afternoon tea service is one of the best deals is town. Skip the two-hour brunch line in the morning and instead enjoy tea, deviled eggs, pastries, and finger sandwiches for only $15 per person.
Tea is best paired with desserts. This modern twist on tea time includes tantalizing toasts, decadent desserts, and the option to add a bubbly sidekick, making it the sweetest sip experience in town. Extrordinary Desserts’ high tea is available only on weekdays from 2:30 p.m. to 5:00 p.m. for $45 per person.
Courtesy of Westgate Hotel
Westgate Hotel
Downtown
Afternoon tea at the Westgate Hotel is a timeless and elegant experience, complete with opulent surrounds that aren’t too far off from a castle. For $55 per person, you can nibble on finger sandwiches, pastries, and macarons. Get dressed up and spend your weekend living like a noble.
Molly Delmore is a freelance writer and content creator from San Diego. When she’s not checking out San Diego’s newest restaurants, bars, and shops, she’s planning her next trip to the mountains to snowboard or a new country to explore. Her work has been featured in San Diego Magazine, Mashed, and Tasting Table.
Paradisaea is one of those restaurants that’s so beautiful you feel a reptile-brain rush of envy and lust, but also a touch of anger and maybe a brief mental slideshow of your own failings as a person of design. You look at this place and remember you nailed a dream catcher to your wall at home and called it a day six years ago. From the tiles to the furniture to the large format art, it all seems custom-made, and it works. (Except maybe the neon logo that looks caught somewhere between tiki font and the Def Leppard emblem.)
The caesar salad they serve here comes with jalapeños and an Al-Pacino-doing-coke-in-Scarface amount of Parmesan. It is glorious.
But back to the room. It is the friend whose shirt never has lint. Lint wouldn’t dare. Lint leaves the shirt of this place and jumps onto your shirt. The chairs are army green or martini olive green, warm yet also nontraditional—interesting enough to practice polyamory. Or maybe the color was invented specifically for this room because none of the rest of us could be trusted with this color. In our hands, it would’ve looked like an army surplus store.
The market oysters, meaning whichever are particularly thriving at that moment, are also very good. The accompanying yuzu kosho granité is the killer here. Yuzu is a tart Asian lemon, and yuzu kosho is a godly paste made from fermented chiles, salt, and yuzu zest. Mignonette, Tabasco, and grocery store lemons do fine, workmanlike work. This is the spiritual enlightenment of that idea.
“This restaurant is the friend whose shirt never has lint. Lint wouldn’t dare. Lint leaves the shirt of this place and jumps onto your shirt.”
This place used to be a piano showroom. Before Americans started buying our pianos and consumer thrills from Jeff Bezos, each American city had a glossy little piano farm. You walked in and someone was tickling the ivories beautifully, filling you with the spirit that you, too, might fancy a tickle. You sat down on one of those pianos and played the first few bars of Journey’s “Don’t Stop Believin’” and stopped after a few seconds because you never learned the rest of the song (that fact has led to more than one romantic breakup in your life).
Large humans would deliver the piano to your house, where you played it furiously for six or seven days until you could do crimes because your fingerprints were rubbed fresh off. Then, for the next six or seven years, the piano would just kinda sit there, taking up an immodest amount of space (but looking really shiny and projecting your family’s false-front of artsiness) until you eventually forced it on some gullible relative who also enjoys musical delusions of grandeur.
Now that the place is Paradisaea, there’s still a piano in the room, and every Wednesday the principal of Rancho Bernardo High School comes down to play for everyone. After long days of contouring the brilliant and terrifying minds of teenagers, I bet playing here is therapy.
But, on most nights, the music you hear in this room is the ice being rhythmically thrashed about in the bartender’s shakers—that rocky-wet siren song of loose lips. The music is the sizzle and sear of hot pans in the open kitchen. The music is the muffled cultural discussions and gentle insider trading of Bird Rock regulars.
The bartenders make a damn good martini. Drink it while eating the carrots in smoked yogurt—a dish made well in many places around town (Fort Oak famously does a great one), simultaneously smoky and tangy and creamy and carrot-sweet. It’s a dish that makes us moan, tottering on that thin threshold between eating dinner and soundtracking smut.
Courtesy of Paradisaea
Dry-aging fish is a fringe kitchen art that’s catching on (it’s honestly an ancient thing—sushi only gets its trademark silkiness by aging a bit). When you age it, it doesn’t get “fishier” in that moldy-dock sort of way; it’s just more rich and luscious. Paradisaea’s amberjack crudo comes with oro blanco (grapefruit-adjacent), shaved fennel, charred avocado, and burnt citrus oil. Fresh, bright, and burnt. That’s a good thing.
I didn’t much care for the Ora King salmon. That was a tad fishy. But the 28-day ribeye with potato pave and morel mushrooms is an old song played well.
The steak knives are engraved with their island–Def Leppard logo on the side of the blade. That couldn’t have been cheap. You should probably just order the chefs’ tasting menu (at $105 for five courses, it has to be one of the best deals in the city)—each bite seems to come with its own custom utensil.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
If you’re anything like us, it can be easy to get so caught up in taking care of everyone else, that your own needs get lost in the ether. But while this may be a cliché, that doesn’t make it any less true: You can’t give your best self to other people unless you’re taking care of yourself.
Sometimes, that looks like stopping in for your regular acupuncture or chiropractic appointment. Other days, it means giving your body the fresh, organic fuel it needs to truly feel and function at its best. And some other times still, it involves leaving your responsibilities behind for a weekend to pamper yourself at an incredible resort and spa.
Only you can decide what your truly need. We’re just here to help you find the best ways to get it.
Tommy Bahama Miramonte Resort & Spa
Island living meets desert luxury at the Tommy Bahama Miramonte Resort & Spa in Indian Wells. When you step onto the 11-acre property, you’ll be surrounded by sweeping view of the Santa Rosa Mountains with olive trees and fragrant citrus groves decorating the grounds. In other words, everything about this relaxed but refined resort is primed to help you let go of the stress from home and enjoy easy sun-soaked days and gorgeous starry nights.
The rooms blend calming, woven textures with Tommy Bahama’s signature tropical prints and feature private lanais, making it easy unwind the moment you walk in the door. If you book one of the four Villa Suites, you’ll be treated to exclusive Tommy Bahama furniture and unique personal touches to further that feeling of instant ease.
At the award-winning Spa Rosa, the expert team will help reset and recharge your body and mind using methods and rituals inspired by the desert. The 12,000-square-foot retreat includes outdoor soaking pools, eucalyptus steam rooms, and outdoor cabanas, as well as massages, facials, and body masks—all aimed at creating a day dedicated to you. We’re particularly partial to the Day Long Escape, an indulgent all-day affair of CDBs soaks, renewing scrubs, life changing massages, and transformative facials.
Following your treatment, continue the experience with a meal on the patio at Grapefruit Basil. We love the Hamachi Crudo, a light, citrus-forward dish featuring premium yellowtail, house-made ponzu, creamy avocado, and fresh seasonal garnishes.
Whether you’re strolling the gardens, relaxing beside its saltwater pools, or indulging in a restorative treatment, you’ll be able to escape in style and relax in luxury at the Tommy Bahama Miramonte Resort & Spa.
Healcove Chiropractic
There’s no shortage of ways to stay active in San Diego—but if you really want to enjoy everything the city has to offer, you’ve got to make sure you’re giving your body its tune-ups. Enter: Healcove Chiropractic. The board-certified chiropractors and wellness professionals at Healcove are experts at addressing that stage where you’re not injured, exactly, but you’re not at 100%, either. Maybe you’re feeling a bit tense or stressed out. Or it could be that you’re not quite moving the way you want to. Sometimes, it’s just that the accumulation of days, weeks, or even years of daily strain is starting to take a toll. No matter what stage you find yourself at, the Healcove Chiropractic team can provide integrated, preventative care centered on long-term, science-backed approaches that ensure you can always stay active and live the life you want to live pain-free.
This starts by providing truly individualized care. Every patient can expect a thorough 60-minute consultation session that includes a posture and movement screening. This allows the team to develop a completely personalized plan. That plan might include chiropractic care, acupuncture, or massage therapy, as well as functional fitness training, vibration and sound therapy, and Dynamic Neuromuscular Stabilization, a clinical rehabilitation method that retrains the body’s stabilization systems. Whatever the team recommends, you can be sure that it’s tailored to meeting your body’s needs today and the future.
There’s a reason that San Diego Magazine named Healcove the “Best Chiropractor in San Diego”—don’t wait until you’re struggling with an injury to find out why. Book an appointment today for holistic, integrated care that helps ground and heal your body before it reaches a crisis point.
Juice Holler
West Coast wellness culture meets the community feel of Southern Appalachia at Juice Holler. Juice Holler’s menu consists of made-to-order smoothies and smoothie bowls, as well as grab-and-go cold-pressed juices, wellness shots, salads, and more. It operates from the blissfully simple premise that fueling up with food and drink that’s guilt-free and good your body should be simple, accessible, and, above all else, delicious. And if you haven’t yet made it out to the Encinitas café, which opened just this year, let us be the first to tell you: Juice Holler delivers on each and every of these fronts.
We love the Supercharger smoothie, a mood-lifting and body-fueling option made with banana, almond butter, blue spirulina, maca, grass-fed whey protein, raw cacao nibs, medjool dates, and coconut milk. We’re also partial to the Thrive Alive smoothie bowl, where avocado, mango, sea moss, spirulina, mint, coconut milk, and agave are mixed and topped with coconut, chia seeds, strawberry, mango, and chocolate drizzle. The wellness shots include the Detoxifier, a cleansing blend of kale, cucumber, lemon and spirulina, plus a shot specially designed to fight inflammation (named, fittingly, Anti-Inflammation). Probiotic overnight oats, lemon turmeric bars, and strawberry shortcake chia pudding are other standouts on the grab-and-go menu.
Much of the vibe feels beachy North County chic—think green tile with orange and pink accents, grounded with greenery and natural wood—but Juice Holler founder Kelly Sergott, a longtime Encinitas local, has also enfused the space with her Kentucky roots. In Appalachia, a holler is small valley between hills and mountains, where nature reigns, community is king, and nourishment comes right from the land. At Juice Holler, Sergott has created a holler for the busy modern times, using local ingredients to create a spot for people to come together and enjoy fresh, fast, feel-good fuel for their day.
Everwell Acupuncture
We’ve all had that experience with a medical professional where we’ve felt rushed, ignored, or misunderstood—and ultimately, like we didn’t get the answers that we needed. But at Everwell, the holistic acupuncture practice located in Solana Beach, the care team wants to transform your understanding of what healthcare can look like.
Patients at Everwell experience care rooted in intentional listening and radical empathy—and trust us, those aren’t just corporate buzzwords. This place actually puts those ideas into practice. You will always be given the time you need to tell your story— initial in-take appointments are two hours long—and you can rest assured that your story will be believed. Every single question and concern will be addressed by a dedicated practitioner who wants to find the specific solutions that work best for you, and you’ll receive care that’s aimed at healing the body, mind, and spirit.
Everwell’s highly trained, doctorate-level practitioners blend evidence-based acupuncture with the practice of classical Chinese medicine. (If you’ve never tried acupuncture before or aren’t sure if the team will be a fit, we’d highly recommended Everwell’s complimentary 20-minute consultations.) Research shows that by stimulating specific points on the body, acupuncture activates a natural healing response in the body, helping to restore balance, regulate the nervous system, and improve overall wellbeing. This allows the practice to address an incredibly wide range of conditions from chronic pain and autoimmune disorders to digestive issues, from stress and burnout to headaches migraines, fertility and postpartum struggles, hormonal imbalances, sleep concerns and more.
At Everwell, you can expect to feel heard, trusted, respected, and cared for. This is a space that doesn’t want to be just another healthcare provider you visit; it wants to provide patients with dedicated partner who will be there for their entire health journey.
