The restaurant business didn’t get any easier this year. Costs went up across the board. Operating a restaurant is like trying to tame a wild animal that feeds on your life savings. With our annual Best Restaurants issue coming up, I have to pick the “Best of the Best” category. Meaning the best dang dining option in town. We have established chefs and restaurants who’re always in consideration. But new blood must be recognized if new blood is good. My finalists for this year are a mix of new and old. The winner, along with our readers’ picks, will come out in the June issue. And for me it came down to these:
Addison at the Grand Del Mar will always be in play. Under the technical mastery of chef William Bradley, it’s simply one of the best restaurants on the planet, let alone San Diego. The fact that it’s not won a James Beard Award yet is a product of bias, not value. It’s a special occasion restaurant, for sure, based in the Fairmont Grand Del Mar resort. It’s not cheap. It’s very, very formal. And it’s pretty spell-binding.
Although the headlines have been taken by the Crack Shack, their casual fried chicken offshoot, Richard Blais’ marquee fine-dining warehouse has continued to exceed expectations since opening in 2014. Blais lives locally, takes a very active role for someone with a TV and book career, and his team is one of the best in town, especially Executive Chef Anthony Wells, who spent a year at Thomas Keller’s Per Se and was the opening-day butcher at Jonathan Benno’s Lincoln Ristorante.
First off, it’s the most beautiful restaurant in town. Chef Brian Malarkey and his partner/GM Chris Puffer captured some Victorian magic in the old Mixture art warehouse. Malarkey and chef de cuisine Shane McIntyre have never been short on talent. It’s always just been a question of, “How involved will Malarkey be?” When he left Searsucker, quality suffered. But H&W is his baby, and it’s arguably the best restaurant he’s ever done.
Chef Trey Foshee is one of the best in the country. To boot, he’s also one of the most sustainable, ethical chefs around, meaning that his kitchen cooks for the head and the mouth. Doesn’t hurt that he’s perched over La Jolla Cove. But what really pushed the George’s empire up in recent years is the bar program, which, under Stephen Kurpinsky, has finally reached the same level as the kitchen.
Chef Brad Wise seemed to come out of nowhere. His tenure at JRDN in Pacific Beach wasn’t buzzed about. But when he partnered with GM Stephen Schwob (ex-Addison) to open this hip, minimalist restaurant in Hillcrest, they’ve both consistently blown minds of anyone I’ve sent there. That oxtail raviolini, the vinegar whipped-cream potatoes, the whole damn thing, is excellent.
Carl Schroeder seems to get overlooked, possibly because of Market’s quirky location between Del Mar and Rancho Santa Fe. It’s not a road traveled much unless you own a horse and an Aston Martin. But Schroeder’s a perfectionist and incredibly talented chef, and his staff totally buys in and knows the food and wine down to the smallest detail.
3702 Via de la Valle, Del Mar
Pick up San Diego Magazine‘s June issue later this month to see who wins.
San Diego’s Best Restaurant of 2018: The Finalists
Trust Restaurant in Hillcrest is one of the finalists for top restaurant of the year in San Diego. | Photo: Sam Wells
From celebrity pickleball tournaments to intimate dinner parties with your favorite Food Network chefs, here are all of the can’t-miss events going on Sept 30–Oct 4
Play is underrated. Somewhere along the way, someone decided it was something we should outgrow. That you A good song comes on, and they dance. A game appears, and they’re in. Someone hands them a melting ice cream cone, and somehow it’s the best part of the day.
Adults tend to need a reason. Or maybe just the right setting.
That’s part of what makes the Del Mar Wine & Food Festival feel different. Yes, the week revolves around food and wine, with celebrated chefs, winemakers, and restaurants drawing crowds from across the region. But what lingers afterward is the conversations that stretch a little longer than expected, the strangers who become dinner companions, the live music that pulls people out of their seats, and the rare chance to spend a few hours simply enjoying yourself without much of an agenda.
The Grand Tasting is the festival’s centerpiece, bringing thousands of guests together over two days for hundreds of bites and pours. But some of the week’s most memorable experiences happen on a smaller scale. In the days leading up to the main event, intimate dinners, chef collaborations, and guided tastings create opportunities for guests to interact more closely with the people behind the food and wine and with each other.
Signature San Diego Opening Night Party at Monarch Ocean Pub
Start festival week the San Diego way: ocean views, Baja-inspired bites, and a drink in hand as the sun goes down. The Signature San Diego Opening Night Party at Monarch Ocean Pub sets the tone for the week ahead with a walk-around tasting experience celebrating the flavors that make this city impossible to replicate. It’s an evening of fresh coastal cuisine, bold Mexican flavors, Baja seafood, and plenty of local favorites—all served against one of Del Mar’s most iconic backdrops. Consider it your first official toast to the weekend ahead…
Celebrity Pickleball Tournament Presented by Justin Vineyards & Winery
Wine and competition make an unexpectedly perfect pair. You can join Drew Brees and celebrity players at Barnes Tennis Center for a pickleball tournament benefiting Feeding San Diego, where the sidelines are just as exciting as the court. Grab a paddle, cheer from the sidelines, or simply enjoy a glass of wine while the action unfolds. The day blends friendly competition with an all-inclusive tasting experience.
Since year one, Del Mar Wine & Food Festival has partnered with Feeding San Diego to raise $100,000 in support of the organization’s mission to fight hunger across the region. Every serve, sip, and bite helps give back to the community that makes this festival possible.
Remember that pickleball paddle you swore you’d use? Time to put it to work.
Barnes Tennis Center | 4490 W Point Loma Blvd, San Diego, CA 92107
This is essentially a passport to Spain with no airport required. Set among the lush grounds of Rancho Valencia, Rioja Uncorked celebrates one of Spain’s most iconic wine regions with an evening of exceptional pours and thoughtfully paired bites. Guests will sip their way through Rioja wines while enjoying a menu featuring everything from Hiramasa crudo and uni toast to duck rillette, birria mini tacos, Cardiff Crack tri-tip sandwiches, and a sweet finale from Karen Krasne of Extraordinary Desserts (date night plans, solved).
Rancho Valencia | 5921 Valencia Cir, Rancho Santa Fe
Justin Wine Dinner with Chefs Kaitlyn Weber, Buddha Lo & Jackson Kalb
Justin Wine Dinner sounds simple: three chefs, one unforgettable table. But chefs Kaitlyn Weber (Estancia La Jolla), Buddha Lo (Top Chef), and Jackson Kalb (Top Chef) are taking you on a one-night-only culinary ride where three styles collide over a multi-course menu paired with exceptional pours from Justin Vineyards & Winery. Set in Estancia’s coastal estate, the evening unfolds course by course with pairings from Justin wines as each chef brings their own style to a menu focused on craft, connection, and a bit of friendly culinary overlap. It’s the kind of culinary conversation that only happens when very, very talented people cook together.
Estancia – Olive Lawn | 9700 N Torrey Pines Road, La Jolla, California
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.
Some people collect vintage cars. Others, Pokémon cards. For a while in the ’90s, I had a pretty enviable Lisa Frank sticker collection, and I’m sure there’s a stack of dusty POGs somewhere in my parents’ basement.
But Gilbert Frank and Salvatore Ercolano collect restaurants. Specifically, iconic restaurants across San Diego, like The Butcher Shop, West End Bar & Kitchen, The Godfather Restaurant, and Studio Diner. And come January 2, 2026, they’ll add another luminary to their Iconic Eateries Group portfolio as the new owners of Milton’s Delicatessen in Del Mar.
Anyone who’s either from San Diego, has ever been to the Del Mar Fairgrounds, or sat in traffic on I-5 near Via de la Valle has, at the very least, caught a glimpse of the cream-colored Milton’s restaurant just east of the freeway. And, if you’re like Frank, you very well may have been eating there since elementary school.
Photo Courtesy of Milton’s Delicatessen
Barry Robbins and David Levy opened Milton’s as a traditional Jewish delicatessen and bakery in 1995, serving classics like matzo ball soup, piled-high pastrami sandwiches, hot corned beef, bagels with lox, and what Frank calls the best challah bread in town. (Fun fact: Milton’s is also behind the legendary Milton’s brand of bread, crackers, and chips—what food critic Troy Johnson credits as the snacks that got him through the pandemic.)
Levy retired a few years back, and Robbins, who’s 70, started thinking about what was next. Something must have been in the air, because he didn’t call Frank. Frank called him. “I just kind of had a hunch,” he says.
He and Ercolano’s business model centers around acquiring well-known and beloved restaurants whose owners are ready to retire, but perhaps don’t have a succession plan in place to keep it going—precisely the situation at Milton’s. Robbins is staying on as a silent minority owner, but for all intents and purposes, will be out of the day-to-day of the business once the handoff is complete. And after 30 years, handing off the keys to the kingdom he and Levy built is a bittersweet moment.
Photo Courtesy of Milton’s Delicatessen
“When I hear someone else address, ‘Is the owner around?’ and then someone else comes out, that’s gonna sting a little bit,” he admits. “[But] the other side of me is excited, because of the two guys, Gil and Sal. I feel like they’re the right guys.”
Frank says he and Ercolano have no intention of doing anything but rejuvenating the menu. “Our goal for the menu to stay the same, only improve,” he promises. “We want to take something that’s already working, but you can always strive to do better.” Plus, he can’t let down the legends.
“I have the utmost amount of respect for Barry and David. I truly look up to them as an inspiration,” he says. “We have exciting things planned for the legacy that is Milton’s.”
Milton’s Delicatessen is located at 2660 Via De La Valle, Del Mar.
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.
I moved to San Diego in 2009, about two years after the Grand Del Mar opened its doors. Back then, I was just starting my writing career while learning about this new city, exploring its beaches, discovering that tacos are a lifestyle more than just a meal, and finding that casual was the name of the game when it came to fashion.
Even back then, though, the Grand was on everyone’s lips. Tucked away in the Los Peñasquitos Canyon Preserve, it showed up during a time when modern-minimalism was taking center stage in hotel design. Instead of leaning into ever-shifting trends, though, the property’s aesthetic leaned more “old money”—quiet, classy, understated. It was warm when the industry was going cool.
Courtesy of Fairmont Grand Del Mar
The first time I stayed at the property, I remember feeling like an imposter of the best kind. The bathroom featured a soaking tub with a voyeuristic window above it opening up into the bedroom—I’d never seen anything like it. My patio overlooked lush green gardens and foliage (a rarity in many parts of San Diego). I spent the mornings wrapped in the room’s plush robe, drinking coffee in the sun and wondering if the other guests also felt lucky to be there.
Courtesy of Fairmont Grand Del Mar
When I eventually landed a full-time writing gig, travel became my beat. One year, I was invited to Addison, the resort’s now three-Michelin-starred restaurant, during the holiday season to enjoy a meal by chef William Bradley. At the time, it was already considered one of the best restaurants in the county, though its stars were a few years away. Through 10 courses, I savored every bite and spoke with the chef about his process, feeling more at home than I did just a couple of years earlier.
It’s been 16 years since moving to San Diego, and writing about four- and five-star hotels has become as natural to me as telling visitors where to go for the most flavorful birria (Ed Fernandez Restaurant Birrieria, Tuétano Taqueria). One thing has remained the same, though: The Fairmont Grand Del Mar (rebranded in 2015) is still the “it” hotel.
Courtesy of Fairmont Grand Del Mar
Under its new brand, the property leans in even more to its Mediterranean aesthetics which previously featured Addison Mizner–inspired takes on Spanish and Italian palazzos. Its updated look boasts pops of deep burgundy and gold accents paired with detailed rococo and neo-baroque furnishings. You could almost imagine you’re somewhere along the French Riviera.
Recently, I needed a quick weekend staycation, so I returned to the Grand, but this time, I brought over a decade of real-life experience in the luxury travel world and a masthead title showcasing a new milestone in my career.
Courtesy of Fairmont Grand Del Mar
Last May, the hotel also underwent its own turning point: A multimillion revamp which included renovations to its pool areas and clubhouse. The spa got a redesign with improvements to its treatment rooms and relaxation areas.
The latter was the main reason for my stay—a wellness escape to unwind and reset before a few big events hit my calendar.
Courtesy of Fairmont Grand Del Mar
The 60-minute Contrast Therapy treatment utilizes alternating hot and cold water applications after a deep-tissue massage to help improve circulation and reduce inflammation. Wanting to try something new, I booked the experience. Inside the room, a massage table sat in a large, bathroom-like space with drains on the flooring and a vichy shower hanging above the table.
Instead of reclining on a heated massage table under blankets, guests lie flat on a plastic surface dressed with towels. Once the full-body massage is complete, your therapist places a single towel around your glutes before spraying warm water down across the length of your body. Quick bursts of cold water follow, and the therapist interchanges between heat and cool until the treatment is complete.
I left the treatment room wet and a little chilly, a reminder that I am very temperature-averse—for that reason, I’m not sure I’d try it again. But if your weekly workout routine includes a few cold plunges along the way, you should check it out, especially if you’re looking to reduce any muscle soreness.
Courtesy of Fairmont Grand Del Mar
Of course, spa treatments are just part of the wellness experience at the resort. Across its 400 acres, the Fairmont Grand Del Mar also features a Tom Fazio–designed championship golf course; four pools, including an adults-only area; an equestrian center; and five dining concepts, Addison among them. Whether playing 18 holes or enjoying farm-to-table dishes is your type of mind-body reset, there are plenty of ways to let yourself relax here.
As dinner time neared, I headed to Amaya. Executive chef Bryn McArthur arrived at the restaurant with 23 years of experience in 2017. He worked his way up the ranks to nab his current position in 2021. His menu features California cuisine highlighting local produce from the region’s farms, including J.R. Organics, Sage Hill Ranch Gardens, and Weiser Family Farms.
Courtesy of Fairmont Grand Del Mar
The must-get dish? The steak tartare starter—it’s served with creamy avocado, beef tallow dressing, and salsa macha; garnished with chive blossom and fresh chives; and dished up alongside country bread.
“Our inspiration for this dish was our sous chef, Rudy Diaz, and his salsa macha. The salsa macha is a kitchen favorite during family meals,” McArthur says. “When developing a classic French dish like steak tartare, we began experimenting with salsa macha as both a texture and flavor pop. The avocado balanced the dish and created a color contrast that we loved.”
Courtesy of Fairmont Grand Del Mar
The team masters this dish, possibly taking the top spot for the best I’ve had during my travels. Over a decade of checking out hotel restaurants, one thing you learn is that not all properties will put as much care into their dining concepts as they do their rooms and amenities. But here, the food is just as much of a consideration as any other part of the resort.
As the trip ended that weekend, I reflected on my time at the hotel and found that being at the Fairmont Grand Del Mar felt like home, a reminder of how far I’ve come since those early days as a fledgling journalist. We’ve evolved together—both new to the area back then and hoping that the city would embrace us as we found our path.
Nicolle Monico is an award-winning writer and the director of creative projects, digital editor for San Diego Magazine with more than 19 years of experience in media including Outside Run, JustLuxe and The San Francisco Chronicle.
A perfectly designed home rarely happens by accident. Those kitchens that feel effortless and rooms that seem to tell a story the second you walk in? They’re usually the work of someone who knows exactly what they’re doing.
It’s knowing which ideas will actually work, which materials will hold up over time, and how to turn a collection of choices into a space that feels intentional. That’s where a professional interior designer comes in.
For the American Society of Interior Designers (ASID) California San Diego Chapter, the goal is to help people see interior design as more than just the finished look. Behind every well-designed space is a process built on technical expertise. Designers are educated in everything from professional software and construction details to building codes, space planning, materials, and functionality.
Courtesy of ASID
“People don’t always realize how much goes on behind the scenes,” Kirsten Recce , current president of the ASID California San Diego Chapter, says. “Our designers are not just doing furniture placement and color selection and picking out new fluffy pillows. That’s not what they’re trained for.”
ASID members bring formal education, continued learning, and industry knowledge to their projects, helping create spaces that are not only beautiful, but designed to work. A paint color that changes completely depending on the lighting. A material that looks beautiful in a showroom but doesn’t make sense for everyday life. A layout that photographs well but doesn’t function for the people living there. These are the details where professional guidance can make all the difference.
Still, one of the biggest misconceptions about hiring an interior designer is that it’s reserved for massive renovations, luxury homes, or people who already know exactly what they want. The process can feel intimidating. Where do you begin? Is a designer worth the investment? What if you only need help with one room?
ASID’s answer: start with one hour.
ASID’s Spruce Up events break down one of the biggest barriers between homeowners and professional design: knowing where to begin. Held twice a year, the community program gives homeowners the chance to work directly with an ASID designer through a one-hour, $125 consultation in their own home. Whether you’re looking for advice on furniture placement, window treatments, kitchen and bath updates, remodeling ideas, vacation rentals, color selections or something else entirely, the upcoming September 2026 event offers an approachable way to get expert guidance before committing to a full project. Signups are open through Sept. 7, with consultations taking place Sept. 21 through Oct. 31. Proceeds benefit ASID San Diego’s educational and community programs. Register here!
Courtesy of ASID
“It’s a great opportunity for people who are in that exploratory phase,” Recce says. “Maybe they’re not sure they want to hire an interior designer yet, or they think it sounds daunting or expensive. This gives them a chance to discover what working with a designer is actually like.”
Design is personal. A good designer isn’t just creating a beautiful room; they’re helping create a space that fits the way someone lives.
“We’re a resource to all of San Diego County,” Recce says. “It doesn’t cost anything to pick up the phone and call and ask. We’ll answer.”
Schroeder is clear that the restaurant will not only carry on under new owners—longtime Market regulars and fans, Monica and Bernd Brust—but grow in ways he’d always wanted it to. And his tight-knit team—led by chef de cuisine John Thompson, who’s been with Schroeder from day one—will stay on to helm the next evolution.
“These guys deserve their own shot,” he says.
Courtesy of Market Restaurant + Bar
Schroeder chokes up a bit talking about the decision. Market has been the centerpiece of his life for nearly two decades. He and his team made it through the pandemic together. His wife Brandi ran the business; Thompson has been his rock for over 20 years, first at Arterra and then opening Market together in 2006.
“[People] say people you work with or that work for you shouldn’t be family,” he says. “I look at them as family.”
He also admits his family at home—Brandi and his kids Jake, Eric, and Ava—has borne the brunt of what it took to make Market a constant, never-flagging hit: “They’re probably the ones that paid the biggest price for my obsession.”
Today, the term “farm-to-table” is overused to the point of being meaningless. It’s a shame, because it used to truly describe the rare thing Schroeder and a handful of San Diego chefs were doing in the early 2000s—knowing farmers by name, cooking in season based on what came out of their dirt. It’s why they named it Market, a philosophy that won’t change as he moves on.
Courtesy of Courtesy of Market Restaurant + Bar
Schroeder completely connected to the farm-to-table ethos about 25 years ago, sitting at the bar at the (now closed) Lark Creek Inn in Larkspur, California. He’d been working in Bay Area restaurants like two Michelin-starred Aqua by Michael Mina and Domaine Chandon in Yountville. When chef Bradley Ogden came out to the bar and offered him a job, Schroeder said yes. (Maybe it was the drinks, or maybe it was because he was sitting between Academy Award–winner Robert Redford and rockstar Huey Lewis. Either way, he stayed for five years.)
At Lark Creek, Ogden and his team worked closely with local farms to create a menu that changed every night. That made sense to Schroeder right away. “I just couldn’t imagine doing a menu that was always the same and being excited about it,” he says.
And in the 19 years since he opened Market, he and his team have remained committed to that ethos (and the real meaning behind its name). Even in a new-new-new cult of restaurant media, the accolades never really waned—from the Beard nominations to the Michelin nod to this year’s pick for “Best Restaurant in Del Mar” from SDM food critic Troy Johnson. It’s no stretch to say Schroeder helped build San Diego’s now-acclaimed restaurant culture.
Courtesy of Market Restaurant + Bar
Market was his first restaurant as chef and owner, and he says it never crossed his mind that he might one day walk away. It’s been his first thought every morning and last thought every night for years upon years. Trusting its legacy to someone else, rather than simply closing the doors, was an option he hadn’t really considered. It had to be right.
For him, the Brusts are right. They promised Schroeder to keep it a family business focused on sourcing from local farms, and keep the core kitchen team not just intact, but invested in. On September 1, he handed the keys over.
“What Carl built with Market is extraordinary,” says Monica. “Bernd and I are so proud to carry on that legacy as a family-owned restaurant, and work with the same talented culinary team that helped him build it over all these years.”
For his part, Schroeder doesn’t have anything professional lined up (yet). He’ll take his sweet, slow time. “My parents are getting older, so I’d like to take a while to take care of them,” he says. “[I’ll] make it to my daughter’s track meet. I’ve never been to one. I feel good about where I’m at. I feel like anything I do from here, foodwise, is just a cherry on top.”
But that won’t be anytime soon. “For now I’m gonna float around the pool.”
Market Restaurant + Bar is open for dinner Tuesdays through Saturdays at 3702 Via De La Valle, Del Mar
Courtesy of Fonda Del Barrio
San Diego Restaurant News & Food Events
City Tacos Owner Opens New Concept In Barrio Logan
Fonda del Barrio isn’t your typical Mexican restaurant offering tortas, tacos, and the other (beloved) basics. Created by Gerry Torres of City Tacos and Tour de Tapas, the brand-new Barrio Logan eatery is melding pre-Hispanic techniques and ingredients with European influences to create dishes like Cholula-style pollo en mole de ugayaba (a 27-ingredient guava mole), Sayulita-style octopus, Mexico City–style flan de elote, and much more. The menu spans across Mexican regions and cuisines—basically, it’s a map of Mexico in every bite. Fonda del Barrio is now open at 2234 Logan Avenue (the former Barrio Dogg space) for dinner every Tuesday through Sunday.
Courtesy of Manokan
Beth’s Bites
Filipino chicken wings? You’ve got my attention. Manokan is the brainchild of Andrea Aguilar and Hershy Abas, two friends who decided that blending Filipino flavors with American chicken wing culture was a good idea. (It is!) Now, Manokan is serving wings with flavors like sweet chili, sinigang, and Filipino BBQ at the Chula Vista farmers market on Sundays, with an eye for growth. I’ll have a half-dozen of each, to start.
Good talent tends to find the right places to shine—in this case, it’s chef Anthony Wells heading to Lana. Lana, the coastal eatery that opened in Solana Beach in June, has plenty of star power behind it already (wine wizard Mark Wheadon and hospitality guru Travis LeGrand, to name a few), but Wells brings a James Beard Award nomination with him as well as experience at Sea & Sky, Juniper & Ivy, and more. If that’s not a sign that Solana Beach’s restaurant scene is coming up, I don’t know what is.
619 Spirits is looking to leave its diminutive space to build much bigger digs around the corner at 2875 El Cajon Blvd in North Park. They’ve already started construction on the 8,000-square-foot space, but are raising money to take them to the finish line. Owner and founder Nick Apostolopoulos says they’re shooting to open early 2026, but in the meantime, you can still visit its existing tasting room at the corner of 30th Street and Lincoln Avenue for trivia, watch parties, and more.
After closing Ambrogio by Acquerello, its Michelin-recognized restaurant in La Jolla last year, the Ambrogio15 Restaurant Group shifted its focus to its flagship location in Pacific Beach. Come October, it’ll be rebranded as Ambrogio15 – Modern Trattoria & Gourmet Pizza, and will add a rotating menu of different pasta dishes and some new entrees. (Don’t worry: the Reader’s Choice for Best Pizza in San Diego isn’t going anywhere, thank goodness.)
Sad donut news. Copper Top Coffee & Donuts in Pacific Beach is closing this weekend. The shop started in the old Wienerschnitzel A-frame in Hillcrest in 2018 before owner Josh McCorkle relocated it to Mission Blvd. in Pacific Beach in 2023. It was beloved for its made-to-order, warm donuts that could be customized based on current pleasure and insulin needs. Go visit them this weekend, as they fire up the fryer one last time and say goodbye in riotous, donut ways.
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 Del Mar Wine and Food Festival returns for its third year from September 10–14—a weeklong celebration of food, drink, and wellness culminating in the Grand Tasting on Saturday and Sunday. Once again, the VIP tent is back with big names, Michelin-worthy bites, and exclusive pours from some of the state’s best wineries and beverage makers.
For the full experience, attendees can nab a VIP pass for exclusive perks and early access to all the fun. VIP tickets are $445 per day and include all the following goodies:
On both days, food critic and Food Network judge Troy Johnson will be hosting a private tasting for VIP ticket holders to kick things off. Come early to see what he’s cooking up.
First Glass
The Tap Truck will be serving a selection of beers and cocktails on tap, while Goldeneye will be pouring sparkling wine to mark the start of the festival.
DJ Sets
Back again, longtime San Diego radio personality Chris Cantore will be spinning vinyl records in the VIP tent on both days.
Courtesy of Del Mar Wine + Food Festival
VIP Reception
VIP ticket holders get access into the festival 30 minutes before the Early Entry ticket holders and 90 minutes before the GA ticket holders, plus will receive exclusive access to the First Bites & Sips reception area from 11:30 a.m. to 1:00 p.m.
Expect curated bites like fresh rolled pasta from former World Pasta Champion Chef Accursio Lota of Cori Pasitifico on Saturday and a surprise from San Diego’s most popular masked chef pop-up Cow by Bear on Sunday. Both days will also feature fare from Outdoor Channel’s Fishmonger star Tommy Gomes as he teams up with Sushi on a Roll chef Jeff Roberto to serve up freshly sliced sashimi.
Joining them both days will be Warung RieRie, a backyard restaurant concept with a yearlong waitlist dishing up Indonesian flavors and San Diego catering company Shellfish Affair serving up oysters on the half shell.
Courtesy of Del Mar Wine + Food Festival
VIP Bites
After enjoying the First Bites and Sips area, VIP guests are granted all access to rest of the Grand Tasting, including a VIP tent offering exclusive food options from chef Drew Deckman from 31THIRTYONE by Deckman’s, chef Phillip Esteban from Wildlour, celebrity chef Lauren Lawless, Amalfi Llama, Books & Records, California English, Garibaldi, Haven Farm + Table, Little Frenchie, Stake Chophouse & Bar, and the Avenue Fish & Oyster Company on both days.
Saturday will also feature Chef Brad Wise and Trust Restaurant Group’s new concept A’L’ouest, Cowboy Star, Ember & Rye, Estancia La Jolla, Juniper and Ivy, Kimme Omakase, Kingfisher, and the Marine Room.
Sunday will feature chef Jason Knibb and Nine-Ten, chef Aron Schwartz from APS Hospitality Group, chef Tim Kolanko from Urban Kitchen Group, chef Karen Krasne from Extraordinary Desserts, Amaya at the Fairmont Grand Del Mar, Mister A’s, Ponto Lago, and the Lodge at Torrey Pines.
Courtesy of Del Mar Wine + Food Festival
VIP Sips
VIP guests will be treated to sips by Michael Voltaggio’s Marcado 28 Tequila, chef Javier Plascencia’s Animalón Artisanal Mezcal, luxury wines from legendary winemaker David Ramey from Ramey Wine Cellars, Aperture, Austin Hope, Boich Family Cellar, Bricoleur Vineyards, Browne Family Wines, Calera, Cuvaison, J. Lohr, Kobrand Wine, Kosta Browne, German Wine Collection, Magna Carta Cellars, Marine Layer Wines, The Setting Wines, Panier, Perchance Estates, Rombauer Vineyards & Winery, Santa Barbara Winery, Vinos Finos de California, pours from Despacio Mezcal, and Whiskey in the Wild.
Nearly everyone experiences a sleepless night once in a while. But for those with a circadian sleep disorder, being well-rested can feel out of reach. A circadian sleep disorder occurs when a person’s internal clock doesn’t align with their desired or socially required sleep schedule. This can significantly impact quality of life, mental health and physical well-being. Scripps Circadian Sleep Disorders Clinic, launched in 2019, was the first of its kind in the state. Its specialists diagnose and treat conditions like delayed sleep phase disorder, shift work sleep disorder and non-24-hour sleep-wake disorder. Many patients have spent years—or even decade —thinking there was no hope for their sleep behavior. A solution can be life-changing. Read more about the Scripps Circadian Sleep Disorders Clinic here.
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