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Each month, the SDM staff eats their way through the city—here are all of our favorite sips and bites
After a few months of hot toddy–fueled debauchery, most folks crave a reset come January. But new year virtuousness looks different for all. Some take a break from booze; others partake only in plants. Plenty of us merely try to squeeze in more greens between our breakfast burritos and midnight fry runs. To help undergird your 2024 intentions, here are 15 of our favorite better-for-you bites and sips in San Diego.
Enterprising ice cream shops did wonders for what was once a mere breakfast residual when they invented cereal milk–flavored shakes. North Park and East Village’s Holy Matcha delivers an accidental, inflammation-busting take on the concept with their Glow latte, a blend of matcha, powdered pearl, tocopherol (an antioxidant), ashwagandha (an allegedly anxiety-soothing herb), rose, and your pick of plant milk. It tastes (pleasantly) like raisin bran remnants and is intended to impart skin with a disco-ball radiance. –AR
Alongside the expected chicken wings and drippy burgers at University Heights’ Kairoa are a wealth of surprisingly legit vegan and veggie-forward options. The citrus salad is a vibrant, seductive orchard on spring mix: blueberries, candied orange peel, charred (!) grapes, kumquat-passion-fruit dressing. Plus crunchy pancetta and creamy goat cheese, because a salad without LA (lavish accessories) is just SAD. –AR
Local cocoa outpost Nibble was founded to combat the heedless scarfing typically associated with candy bars. If Hershey makes the Natty Light of chocolate, Nibble’s ultra-rich, single-origin bars are the fancy scotch—a little goes a long way. They’re all good, but I’m partial to the kind threaded through with ground coffee from SD roaster Dark Horse. –AR
Like pairing your mom’s old vintage fringe with your Lululemon crop top, the classic ’70s veggie sandwich feels fresh again at Prager Bros. Swap out the cream cheese for flavorful chickpea mash, sub a sad whole wheat loaf for toothsome sourdough miche, and add apples and pickled daikon for crunch over watery alfalfa. The good old days are now. –SL
Nixing mahi mahi for a dang carrot may sound like vegan half-assery, but Oceanside’s plant-based pioneers nail the SD classic with neat tricks. A local, hyper-fresh carrot is blanched in kelp broth (giving it a tiny bit of sea flavor, plus umami from the glutamates in kelp), fried in tempura-light English-style batter, tucked in a tortilla slathered in egg-less yum yum sauce, and topped with hot sauce made of kale stems sautéed into submission. –TJ
We know, we know. “A Thanksgiving sandwich? With no turkey? What, are you nuts?” We are not nuts. (We think.) Even our most carnivorous editors can’t stop thinking about this vegan sandwich from Ultreya. Poultry or no poultry, this ’wich is a winner. In between the toasted sourdough sits a slice of “cheddar,” plant-based cream cheese with leftover-inspired seasonings, crispy hash browns, cranberry jam, crunchy onions and jalapeños, housemade smoked tempeh, and a little arugula. –EH
Bankers Hill’s Books & Records is exactly the kind of sexy, jazz-soaked establishment I avoid during my annual Dry January sabbatical for fear of fatal FOMO pangs… because what craft cocktail program worth its rimming salt gives a whoop about mocktails? Well, this one. The bar’s zero-proof ube-mint-lemon spritzer tastes like a refreshing version of an ube baked good and looks just as pretty as your friend’s negroni. –AR
Medina is a breath of fresh air for El Cajon Boulevard, a destination packed with gastropubs, fast food chains, and greasy joints that tempt me on Friday nights. The Michelin-recognized eatery offers flavorful entrées like their chicken bowl, featuring spiced chicken asado, caramelized onions, and tzatziki on a bed of beans and couscous, topped with a colorful assortment of roasted corn, pickled onions, and arugula. Finally, a healthy antidote for my North Park drunchies. –CN
Still looking for that elusive harmony between healthy and quick when hunger hits early? SD-based Rising Tide’s overnight oats might be your new best breakfast. Lion’s mane, cordyceps, chaga, and turkey tail mushrooms, plus plenty of protein and no added sugar, mean that with just a little planning the night before, your day can begin better. –MH
Cocktails are meant to be sipped, but too many mocktails go down like a glass of juice. The Angry Gardener at A.R. Valentien inside the Lodge at Torrey Pines, though, has the it factor all good drinks have, regardless of alcohol content. With DHŌS Gin Free and Orange “spirits,” lime, and raspberry purée, it’s sour enough to slow you down while maintaining crucial balance. No alcohol, no problem. –MH
Kale, quinoa, hummus, and veggies are what I think I want to eat all the time—until I remember that deep frying and breakfast carbs exist. But with pleasingly pink beet hummus and creamy cilantro-tahini dressing, this bowl from Our Green Affair in PB (with another location in Hillcrest) reminds me that plant-based options can also put a green-flecked smile on my waffle-loving face. –MH
Chaga is a fungus said to promote immunity, fight free radicals, and lower blood sugar and cholesterol. You’d never guess you’re getting all that goodness from this lavish treat. Powdered chaga is blended with rich oat milk and Ironsmith’s coffee for an intense concoction that tastes like fully melted affogato. It puts the “mm” in “mushroom.” –SL
“I’d go vegan, but I could never give up sushi,” is a common refrain in omnivore circles—so RakiRaki executive chef Junya Watanabe took up the gauntlet. His fully vegan sushi house The Yasai (with locations in Convoy and Little Italy) leans into Japanese fermentation techniques to impart plants with familiar seafood flavors: shrimp, crab, even scallop. Veganuary participants can get their raw fish fix with spicy “tuna,” snappy jalapeño slices, and microgreens over bite-sized slabs of crispy rice. –AR
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Peninsula-dwelling hermits who never leave OB, this smoothie is for you: strawberry, mango, banana, and pineapple juice, refreshing and not overpowered with OJ like so many cafe purées. The Cliffs Cafe is simply a gem—the kind of family-run joint where they remember the name and order of every regular who can’t be bothered to make it east of Sunset Cliffs Boulevard. Not fast, but that’s the charm. Everything here is worth waiting for, especially this. –MH
Our friend who loves yoga said putting ice in it messes with your insides. So guzzle it warm like human breath. You can try the filtered kind as long as you remember to refill the pitcher, because, if you don’t, your spouse is moving out. They’ve had enough. Unofficial science here (not to be adhered to even though you know it in your heart to be right): Drink it out of a rusty garden hose like they did in the ’70s. Those kids are still alive… and they own homes. –TJ
Discover eateries, outings, and shops within this inland North County community
Just south of Lake Hodges near 4S Ranch and Poway, Rancho Bernardo is a suburban community that blends residential neighborhoods with industrial pockets, elevated by a decidedly diverse food scene.
Over 60 years ago, this North County neighborhood was once part of a family ranch. Since that time, big tech companies have taken up residence here, including Amazon, Sony Electronics, Oura Ring, HP, Teradata, and ASML. Rancho Bernardo Inn serves as a community hub, with locals frequently meeting at the hotel’s restaurants, golf course, and spa.
Whether it’s work or a round of golf that brings you to Rancho Bernardo, we’ve taken care of the agenda planning with our guide to the area’s best restaurants, activities, and shops.
Sample ingredients plucked straight from Rancho Bernardo Inn’s onsite garden and served at their signature restaurant Avant. One of the neighborhood’s most upscale dining options, they serve a French-inspired menu with nods to California, including many seafood options. Don’t miss their more casual sister restaurant Veranda for al fresco dining.
17550 Bernardo Oaks Drive
Wood-fired pizzas and handmade pastas are standouts at The Kitchen, Bernardo Winery’s counter-service restaurant specializing in Sicilian flavors. Charcuterie boards and bruschetta make for great starters or snacks while wine tasting.
13330 Paseo Del Verano Norte
Fast-casual and family-owned eatery Bushfire Kitchen recently opened a location in Rancho Bernardo, serving sandwiches, bowls, salads, burgers, protein plates, and housemade empanadas. Bushfire prepares comfort food with healthy ingredients, and offers plenty of vegetarian and vegan options.
11962 Bernardo Plaza Drive, Suite 110
Some might call The Cork & Craft an overachiever. This gastropub has an in-house craft brewery and winery: Abnormal Beer and Wine. The more, the merrier. Their sushi menu is definitely worth exploring, but don’t miss other specialties like garlic noodles, chicken wings, and pork belly.
16990 Via Tazon
You don’t have to leave Rancho Bernardo to get a white tablecloth steakhouse experience. Carvers Steaks & Chops has prime rib (their best seller), filet, ribeye, porterhouse, New York strip, and other cuts, served alongside crab-stuffed mushrooms, wedge salad, French onion soup, potato skins, and other steakhouse specialties.
1940 Bernardo Plaza Drive
This no-frills Burmese restaurant is known for its traditional tea leaf salad that’s topped with sesame and sunflower seeds, garlic chips, peanuts, tomatoes, jalapeños, fried yellow beans, and fermented green tea leaf dressing. Tucked into a nondescript strip mall, Burma Place is a great takeout option when you want to eat garlic noodles, fried rice, chicken curry, and samosas from the comfort of your couch.
16719 Bernardo Center Drive, Suite A
Find authentic Vietnamese cuisine at Phở Ca Dao, including favorites like phở noodle soup, vermicelli noodles, broken rice dishes, and spring rolls. One of eight locations throughout San Diego, this family-owned chain uses robot servers for food delivery.
11808 Rancho Bernardo Road, Suite 100
It’s all about the sauce at fast-casual Mediterranean restaurant The Kebab Shop. Smothering your chicken shawarma, gyro, or falafels in garlic yogurt, cilantro jalapeno, fire chili, and dill yogurt sauce is practically a rite of passage. The hardest part is deciding whether to order a wrap, bowl, or salad.
11980 Bernardo Plaza Drive
Get a taste of South Asian flavors at Casa Lahori, a Pakistani restaurant noted for its grilled meat kabobs. Other best-selling dishes include beef nihari, chicken biryani, and shahi paneer— best enjoyed with naan bread.
11975 Bernardo Plaza Drive
Grill your own meat on the tabletop at Kangnam Korean BBQ, an interactive, all-you-can-eat experience that’s well-suited for large groups. Marinated beef bulgogi, grilled galbi short ribs, and spicy pork are served alongside traditional banchan dishes like kimchi, japchae glass noodles, and flavorful stews. Weekday lunch specials provide a nice discount on these filling meals.
11828 Rancho Bernardo Road, Suite 117–119
Dig in to your favorite curries and kebabs at Curry & More Indian Bistro. Most entrees are served with a choice of two side dishes, including basmati rice, potatoes with cumin, daal, naan, or mixed greens. Help offset the spice with one of their sweet mango or strawberry lassi drinks.
11808 Rancho Bernardo Road, Suite 123
Kai Oliver-Kurtin is a San Diego-based writer who covers travel, dining, events, and culture. Her writing has been published in USA Today, Condé Nast Traveler, Fodor's Travel, Marie Claire, and HuffPost, among others.
The city's pet-friendly courses combine scenic greens, wagging tails, and a round that’s as much about your pup as your swing
Golf doesn’t have to mean stiff collars, pleated khakis, whisper-talking on the green, or pretending your sand trap fails aren’t actually hilarious. Around San Diego, a handful of rebel courses are quietly rewriting the rules of an afternoon round, making them more relaxed, more social, and yes, more dog-friendly. These are the fairways where leashed pups pad alongside their people; where a suspenseful search for a golf ball in the bushes or—no!no!no!no!no!—in the water hazards are part of the fun; where every polite golf clap comes with a smiling, panting audience. If your ideal golf day includes a walk, a drink, and your dog riding shotgun, this is your teeing ground.
For proof that a golf course can be approachable without being boring, look no further than Emerald Isle Golf Course in Oceanside. The executive course delivers consistently beautiful greens, rolling elevations, and just enough challenge to keep you engaged, not stressed—unless your pup breaks free and runs for the rolling elevations, in which case you’ll be very engaged and maybe a little stressed. Locals love holes like the canal carry on No. 3 and the wildlife-dotted pond on No. 16, while golden-hour sunsets steal the show most evenings. Dogs are genuinely welcome here, not an afterthought. Grab them a slice of watermelon from the clubhouse, pose in the cart for Instagram cameos with an Emerald Isle scarf (it doubles as an adorable bandana for your four-legged friend), or introduce them to the course’s resident pups like Bogey, the assistant director of instruction, and shop dogs Karl and Frank. Affordable, friendly, and no-frills, Emerald Isle feels like golf you and doggo can’t wait to play.
660 S El Camino Real, Oceanside
The Loma Club is where golf goes social. Set in Liberty Station, this historic 9-hole par-3 course trades country club stiffness for an easy, neighborhood energy that feels distinctly San Diego. The course is walkable and unintimidating, with skyline and harbor views doing most of the heavy lifting. The Loma Club is just dipping its paws into the dog-friendly trend, and welcomes them on the mini course and off the fairways. Though your pup is the epicenter of your world, the patio at Loma Club is the real star, hosting live music, trivia (even the smartest dogs are stumped), and cocktails that rival golf itself. You don’t even need clubs to enjoy it. Show up with your dog, wander the course, grab something from the clubhouse, and stay for hours. You’ll feel like you’re exactly where you’re supposed to be.
2960 Truxtun Rd, San Diego
Calling Goat Hill Park a golf course almost undersells it. Known as the “People’s Park,” this historic Oceanside staple operates more like a community space where golf happens. Expect dogs strolling alongside the players, music streaming from magnetic speakers attached to golf carts, beginners smacking balls alongside serious talent, and locals and tourists sharing the same teeing grounds with a few four-legged besties trotting alongside. Saved from redevelopment in 2014, Goat Hill embraces a raw, unpolished look that’s both intentional and refreshing. With ocean views, a “19th-hole” fire-pit, and zero pretense, it’s golf at its most human…because: dogs.
2323 Goat Hill Dr, Oceanside
Ready to add your pup’s name to the illustrious list of golf greats? Same. At the iconic The Club at Omni La Costa, the vibe is equal parts championship-caliber and casually fabulous. Emerald fairways so perfect you’ll hesitate to step on them, palm-lined paths practically begging for a golden-hour strut, and rolling greens that ripple in the sun. And just when you thought it couldn’t get any better, your four-legged plus-one enters the chat: For members and overnight guests, the La Costa lifestyle rolls out the (very chic) welcome mat for your (leashed) pup, turning tee times into a social affair of breezy, citrus-kissed luxury and leisurely strolls. Really—what are you waiting for? Even your dog’s got a standing invite.
2100 Costa Del Mar Rd, Carlsbad
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
Telefèric Barcelona will open its first San Diego location early this summer
Westfield UTC mall is adding yet another “first” to the ever-growing roster of restaurants. The first US location for China’s stir-fry sensation Chef Fei is on the way later this year, Japan already reinvented crispy rice pioneer Katsuya by opening the first Katsuya Ko, and now, it’s Spain’s turn—Telefèric Barcelona opens early this summer.
The family-owned, Barcelona-based tapas joint first opened in the US 10 years ago in Walnut Creek, California, but co-founder and CEO Xavi Padrosa says they’ve had their eye on San Diego for years. Westfield UTC “just clicked,” he says, pointing to the burgeoning collection of world-class eateries already within the mall’s walls. Plus, La Jolla’s breezy vibe echoes Spain’s easygoing tapas culture.
The indoor/outdoor space spans 5,526-square-feet, with seating for 150 inside, 60 on the patio, and 16 more at the bar. Xavi’s sister and co-owner Maria Padrosa designed the Mediterranean-inspired space as a contemporary take on coastal Catalonia, using imported furniture and materials from Spain like hand-glazed tiles and wood accents. And if all the dining spaces are planets, the center of the suite’s universe is the bar.
Padrosa points to signature favorites like patatas bravas (fried potatoes drizzled with a spicy red sauce and house aioli), jamón ibérico de bellota (Spanish ham from free-range pigs raised on acorns, cured for 38 months and sliced to order), gambas al ajillo (garlic shrimp), pulpo Telefèric (octopus with potato purée and pimentón XO, a spicy Spanish/Cantonese fusion sauce), and croquetas (a popular fried tapas dish coated in breadcrumbs and made with béchamel mixed with fillings like jamón or king crab.
There are a very small handful of legit paella spots in San Diego (Costa Brava in Pacific Beach and Cafe Sevilla in Gaslamp Quarter come to mind), so I’m personally looking forward to giving Telefèric’s a go—especially the squid ink paella negra, which is perhaps the most goth paella of all. Every location also offers different weekend specials, La Jolla’s being seafood-driven and meant to pair with beverage director Alex Serena’s drinks. There are over a hundred Spanish wines, Spanish-inspired cocktails, sangria, and of course, plenty of twists on the iconic gin and tonic. The restaurant will also have a gourmet market called The Merkat with imported Spanish sundries.
With more US locations in the works (Newport Beach will open soon after La Jolla), Padrosa says the company hopes to open more across California, but are open to anywhere in the country that feels right. “We don’t know exactly what new cities will appear on our map in the coming years,” he says. But in true Catalan fashion, anywhere they go should be ready for big plates of hearty Spanish cuisine.
Telefèric Barcelona La Jolla opens early summer 2026 in Westfield UTC. Opening hours will be Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, 11 a.m. to 10 p.m.
Most of the time, you have to be 18 years old to change your name. In Arcana’s case, it was about a month. The immersive speakeasy behind Archive in Encinitas updated their moniker to Animga (a play on “enigma”) earlier this month, after what one can only assume was an upset letter from a similarly-named business. However, partner Paula Vrakas promises that the concept remains the same—mystery, cocktails, and a forthcoming bottle locker membership club. Since the only constant is change, Anigma is off to a good start!
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.
The 29-year-old culinary director at Herb & Sea is making seafood sexy (and approachable) again
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.
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.
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.
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.
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.
No buzzwords required.
Talking farm to table, fraud-to-table, and the feasibility of the movement with the beloved restaurateur who saw it all
Garden Kitchen was special. During its seven-year run on a quiet street in Rolando, even the farmiest-to-table devotees were pointing to chef-owner Coral Strong and slow-clapping. When a dramatic rent-hike forced her to close in 2022, Strong wasn’t sure what to do next.
Farm-to-table wasn’t new by any means—chef Alice Waters spawned the movement at her pioneering restaurant Chez Panisse in Berkeley in the early ‘70s, and many San Diego chefs did it right. But by the mid-2000s, the idea had been so co-opted by the mainstream that the meaning was almost completely lost.
“In the beginning, I used to get very honestly angry and upset when I would go to other restaurants that were claiming they were farm-to-table, but knowing some of the chefs or prep cooks inside [telling me] ‘Oh no, that comes from Restaurant Depot,’” she says.
Food critic Troy Johnson’s cover story in 2015 documented the fraud, titled “Farm to Fable.” At Garden Kitchen, Strong only used produce and meat sourced from local San Diego farms—an honorable, if not arduous endeavor.
Strong grew up in Cardiff before her parents moved the family to Costa Rica in 1989. They’d bounce between the two countries for months at a time, but when they lived in a motel by the beach while building their own house, she witnessed an incredibly tight-knit food culture. “As a Latin American country, everyone kind of cooks together,” she says. Everyone chopped, prepped, prepared, and served as a unit. “[That] definitely shaped my adolescence as to how I thought about food and the community of food.”
When her father, a commercial fisherman, brought the family back to San Diego, Strong leaned into an entrepreneurial streak, moving from coffee to accounting and eventually bartending to pay the bills. But food remained a passion, especially after she met her future husband, who was working at a farm and ranch in Escondido.
“We were just always disappointed with the vegetables out at restaurants and were like, ‘Why can’t they just make vegetables taste good?” she wondered. She realized that despite having more small farms than any other county in the country, most restaurants in San Diego simply weren’t using local ingredients.
So she decided to do it herself.
Strong opened Garden Kitchen without any formal culinary training—just a commitment to getting the freshest vegetables, meat, fruits, and other produce onto people’s plates. Her first chef quit within a month, telling her it was impossible. “So I got in the kitchen one day and said, ‘I can do this, let’s figure it out.’ I taught myself how to cook.”
She already had connections with farmers, fishermen, and ranchers, and designed a different menu almost daily based on what she could get. “My farmers sometimes delivered in the middle of dinner service,” she laughs.
Garden Kitchen lasted until after the pandemic, but before the current economy cut into already razor-thin margins. Could Garden Kitchen exist today? She’s not sure.
“The biggest thing right now is just looking at the finances and how expensive it is,” says Strong. “Obviously, the cost of food is up right now, gas is crazy right now… it just crushes you.” Despite that, she believes that committing to the true farm-to-table ethos is as easy as one decides to make it.
“If you think it’s hard to order directly from your farmer, if you don’t understand the absolute pleasure in doing that and you’d rather order from a computer, then that’s your own difficulty,” she says. “People say they’re into it, but are they willing to make the effort like I am, to drive an hour to go get my meat, or drive 35 minutes to go to my farm to go pick it up? I don’t know.”
Today, Strong works as a private chef, hosts pop-ups, and offers catering services, all still using seasonally available ingredients from San Diego. And while she has no intentions of opening another restaurant, she says we might see even more of her in the future.
“I have a large property [in Valley Center], and let’s say that there will be more of my food to come,” she promises.
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.
We rounded up the city’s best events, activities, and restaurants to celebrate Dad on June 21
Father’s Day is often the overlooked summer holiday that doesn’t quite get the extravagant brunch treatment or overflowing bouquets that Mother’s Day does. Sure, there’s the annual pair of socks, Padres hat you’re convinced he doesn’t already own, beer subscriptions, phone case doubling as a wallet, plus the classic “Best Dad” keepsakes. But this year, let’s flip the narrative with events, activities, and specials made with Dad in mind.
Whether he wants a quiet dinner, a big screen full of San Diego sports and wings, or a weekend that somehow includes NASCAR, a jazz festival, and a Broadway reimagining, there is something for every dad. Here’s your guide to a memorable Father’s Day in San Diego.
Jump To: Activities | Bars & Drinks | Dining Specials
Nothing says “Happy Father’s Day” like the sound of engines ripping across Naval Base Coronado. NASCAR is turning this into a historic race weekend that feels less like a casual outing and more like a full-scale San Diego moment people will be talking about long after June is over. This is the first time a NASCAR Cup Series race has ever taken place on an active military base, which instantly puts it in “you had to be there” territory.
It’s fast, loud, and very on-brand for a Father’s Day where Dad suddenly becomes an expert on tire strategy, pit stops, and track positions. The bar might be set unreasonably high for every Father’s Day that follows, but that’s a next-year problem, right?
Price: Tickets available on Ticketmaster
Dates: June 19–21 | Weekend Schedule
Address: Naval Base Coronado
At Humphreys, Father’s Day gets a little more sophisticated. Roger Friend and an all-star lineup of jazz musicians bring decades of international experience to the bay, where dads can lean into their musical side with head nods and shoe taps. It’s smooth, layered, and exactly the amount of jazz you didn’t realize your playlists were missing.
Price: Tickets available on Ticketmaster
Time: 6 p.m. – 10 p.m.
Address: 241 Shelter Island Drive, San Diego
Belmont Park is rolling out a Father’s Day lineup that basically turns Mission Beach into a living garage scene, with a free car show featuring everything from polished 1960s Camaros to classic Bel Airs and lowriders. If he has a ride of his own, vintage car owners can join the lineup for $35 per vehicle. After the chrome tour, it’s straight into a Mission Beach classic: boardwalk strolls, fish tacos on the sand, and rides at Belmont Park.
Price: Free to attend | Register vehicle here
Time: 10 a.m. – 3 p.m.
Address: Belmont Park, 3146 Mission Boulevard, San Diego
I think it’s an unspoken rule that dads love Bob Dylan. Mine is already figuring out how he’s getting to San Diego for this. But this isn’t just a Father’s Day activity, it’s a cultural event that happens to land on Father’s Day weekend and immediately becomes the plan. Bob Dylan at The Rady Shell means you’ll be surrounded by city lights sparkling across the harbor, legacy music, and at least one moment where Dad leans over and whispers, “You know, this guy wrote everything.” And honestly? He’s not wrong.
Price: Tickets available on Ticketmaster
Time: 6:30 p.m.
Address: 222 Marina Park Way, San Diego
The San Diego County Fair returns with fried everything, questionable decisions, rides that definitely looked safer in the 2000s, and Dad’s very confident plan to “just walk around for an hour” that somehow turns into an entire day. It’s also the biggest, longest-running community event in San Diego County, running Wednesday, June 10 through Sunday, July 5, with a “Once Upon a Fair” theme. It basically becomes part of the Father’s Day season whether you planned it or not. So, consider this your annual reminder that “happily ever after” can, in fact, involve Cajun honey dogs, cinnamon rolls, a Ferris wheel you swore you wouldn’t go on, and Dad somehow knowing exactly which booth has the best Spam wonton tacos.
Price: Tickets available here: website
Date & Time: June 10 – July 5 (closed Mondays & Tuesdays) | 11 a.m.
Address: 2260 Jimmy Durante Blvd, Del Mar
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
The 53rd Annual National Philanthropy Day Takes Place on November 21. Join us from 11:00 a.m. – 1:30 p.m. at the new Gaylord Pacific Resort & Convention Center!
Once yearly, AFP San Diego joins with others worldwide to celebrate National Philanthropy Day (NPD), a special day set aside to recognize the great contributions of donors and nonprofits that enrich of our community and the world. San Diego’s NPD is one of the largest and most successful in the U.S., attracting nearly 900 participants, including philanthropists, nonprofit leaders, CEOs, board members, development professionals, and business, community, and civic leaders.
Sponsorship proceeds from National Philanthropy Day are reinvested in education, training, scholarships, career development, and the advancement of fundraising professionals throughout San Diego. These resources and training provide fundraising professionals with the tools necessary to support our region’s diverse array of nonprofit organizations, which rely on charitable giving for close to half of their annual revenues.
The National Philanthropy Day Honorees are selected by the NPD Honorary Committee, a group of highly respected, diverse nonprofit and business leaders. Our 2025 Honorees include:
National Philanthropy Day San Diego provides an opportunity to reflect on the meaning of giving and to celebrate the selfless contributions of individuals and organizations across the region. We look forward to celebrating with you!
Sponsorship opportunities and individual tickets are available. Please visit www.afpsd.org for more information.
