Michael Marx is a tech guy. After spending lots of time volunteering at his friend’s winery in Sonoma County, he found a career change in the barrels and vines. In the spring, he’ll open Noble Rot, a wine bar in South Park. As the name suggests, it’ll specialize in noble rot wines, which are made using Botrytis cinerea, a beneficial mold that dehydrates grapes, concentrating both their flavor and sweetness.
His travels to taverns in England are inspiring the design of the intimate wine bar, which will have Brit tavern and neighborly vibes, mixed with the third-space coziness of a coffee shop. Wine will come by the glass, in flights, and feature 48 wines on tap from wine dispensers. Plus, snacks: charcuterie, cheeses, and flatbreads.
Frida’s Tacos Expanding to Oceanside This Week
At the end of the day, we’re all just looking for a taco that transports us to the streets of Tijuana—that charred meat, fresh guac, the potpourri of cilantro and onions, a growing stack of crumpled napkins to clean up the salsa streaming down your arms. To find that in North County, people have flocked to Frida’s Tacos—who started at local farmers markets, found a rabid following, and opened an Escondido location to meet demand.
This week, they’ll open a second location in downtown Oceanside (2011 Mission Avenue). This one will be double the size of their Escondido shop, with 18 tables inside. Owner Gracy Ayala says to try their creative takes on agua frescas, and their birria quesotacos are a fan favorite.
New Mediterranean, Mexican-Inspired Restaurant Joins the Barrio Food Hub
When friends and family started asking Erfan Mohyaldin for the secret behind his Persian barbecue, he and his wife, Sanaz Deljoo, decided to take a leap and make a business out of it. The duo started Charred Kabobs and set up shop at local farmers markets around the county. Now the couple is taking a step between farmers markets and a standalone brick and mortar—signing on to the ghost kitchen collective of Barrio Food Hub (the Barrio Food Hub is a pretty fascinating movement in modern foodways—you can read all about it in this feature from SDM when it opened).
Called Fusion Kabobz, Sanaz says the concept is similar to Chipotle where you can customize, with a “twist of Mediterranean and Mexican.” Her recommendation: the chef’s special bowl with a homemade pita as your base, a buttery tomato sauce, ground beef mixed with lamb alongside saffron rice, tzatziki and hummus. They also do a Mediterranean spin on the California burrito with steak marinated in a homemade yogurt and saffron sauce, wrapped in a tortilla with all the classic California burrito toppings: guacamole, cream and pico de gallo.
Have breaking-news, exciting scoops, or great stories about San Diego’s food scene? Send your pitches to [email protected].
Elena Gomez is an Emmy-nominated reporter who has spent much of her journalism career working in broadcast news in San Diego and Los Angeles. She joined the San Diego Magazine team as a freelance writer in 2020.
Baker Ashley del Rosario estimates she makes five people cry every day. It’s not because she’s some salty old grump. In fact, del Rosario is such a delight to talk to that we ended up chatting in the sunshine for 20 minutes after my two-hour parking meter ran out. (I got lucky—no ticket!) It’s because her baking philosophy, which centers around spotlighting her culture as a Filipina-American and using some of her mom’s recipes as inspiration, seems to uniquely touch a nerve in her community.
“People message me every day saying… ‘Oh my God, my mom loves your stuff. Oh my God, this made me so emotional. This reminds me of my childhood,’” she says. “I must be doing something right.”
We’re sitting outside at Michi Michi in Bankers Hill, where she finished up a two-month residency as the in-house guest baker on June 30. Her menu of Filipino-inspired pastries feature ingredients like mango, ube, pandan, calamansi, and taro leaves in items like French croissants and Italian maritozzos. But she’s also pushing flavor boundaries with pastries like a champorado tart, a Filipino chocolate rice pudding topped with a dollop of anchovy paste.
Love it or hate it, to del Rosario, the point is that she introduced champorado to a new audience. “If you don’t like Filipino food, or you’re not interested in it, or you don’t even get it… you [still] came into this bakery and you saw Filipino desserts,” she says. So the next time you come across champorado, your brain will already recognize it and hey, maybe you’ll give it a try.
In 2021, Phillip Esteban—San Diego Magazine’s “Chef of the Year” in 2020—opened the first location of his fast-casual Filipino concept White Rice, which now has locations in Normal Heights and Sorrento Valley. Kristin Cleavinger’s coffee and matcha pop-up One of One draws inspiration from her own Filipina-American heritage. Tara Monsod, executive chef at Animae and Le Coq, is a three-time semifinalist for Best Chef in California by the James Beard Awards and one of the leading champions of Filipino-American cuisine. She was also del Rosario’s boss at her first kitchen job, which was doing pastries at Animae. (Nothing like jumping straight into the fire!)
Del Rosario says Monsod became a cultural and culinary mentor, pushing her to explore new and bigger opportunities. When she got the chance to study at the illustrious Italian Culinary Institute in Calabria, Italy, Monsod encouraged her to go. It changed del Rosario’s life—so much so, she’s moving to Italy later this year to continue honing her pastry skills.
In the future, she says she hopes to split her time between Italy and San Diego, continuing collaborations and pop-ups while developing what she sees as an entirely new lane within pastry: Italian pastry technique with distinctly Filipino flavors.
Italian pastry technique is different from classic French. Take croissants, for example. The Italian version, called cornetto, is often filled with creams, jams, or savory fillings, and tends to feel softer than its buttery, flakier French counterpart. They’re also more regionally driven, with different areas utilizing local specialties like citrus for the filling—an ideal vehicle for launching a Filipino-fusion creation.
There are plenty of globally-inspired bakeries in San Diego with their own specialties—Azúcar in Ocean Beach is Cuban, Su Pan offers traditional Mexican pastries, and Asa Bakery is modeled after Japanese kissaten cafés. There are even a number of local Filipino bakeries like Valerio’s 1979 (formerly Valerio’s City Bakery), Kababayan Bakery, and Starbread Bakery. But a Filipino-Italian bakery? Not yet. And even if there were, del Rosario says the more, the merrier.
“There is no competition,” she says. “It’s just showing our culture.”
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.
There’s a saying in business that if you’re not evolving, you’re dying. I personally have a saying that if you’re not eating ice cream, you’re also probably dying, but of sadness.
Scoopy Scoopy doesn’t have either of those problems. The premium ice cream pop-up launched last year with the idea of setting up in coffee shops after hours, helping those businesses maximize their profitability while also avoiding the costs of a brick and mortar. But it turns out, a lot of people in Leucadiareally like ice cream—so much so that Scoopy Scoopy decided to open their own scoop shop in the same building as Moto Deli and Cadence Cyclery (in the former Queenstage Coffee House space) on July 8.
Evolving doesn’t mean leaving the old ways behind. Zach Zien, who runs Scoopy with his partner Steven Segal and wife Sophia, says they will continue to pursue the shared space model on weekends at Coffee Coffee in Leucadia through the summer and are still open to popping up at other venues. “That’s still a core part of our business,” he says. But with steady demand in the Encinitas area, it gave them the confidence to put down roots of their own.
“People have really welcomed us and we’ve been well-received,” he explains. “We think this is the market to succeed in.”
The super-premium ice cream is still sourced from Chocolate Shoppe Ice Cream in Wisconsin, but instead of the eight flavors they’re limited to for popups, the permanent storefront will be able to offer 12. “There will be three or four that regularly rotate, with probably eight staples that are our best sellers,” says Zien, pointing to flavors like peanut butter, oatmeal cookie, and the alternating vegan options. They’ll also be able to fill pints to order, something they haven’t been able to do in the past.
Currently, Moto Deli closes at 4 p.m. daily, but once Scoopy Scoopy is up and running, it will offer beer and wine until 8 p.m. for a shared drinks-and-dessert Happy Hour. “We’re hoping to get a food truck vendor on regular rotation to have food options available after hours as well,” says Zien.
The spontaneity of pop-ups can be as exciting as it is efficient. But when it comes to ice cream, I like knowing exactly when and where I can get a scoop—before the sadness kicks in.
Scoopy Scoopy soft opens on July 8 at 190 N. Coast Hwy 101 in Encinitas. Initial operating hours are Wednesday and Thursday, noon to 8 p.m.; and Friday through Sunday, noon to 9 p.m. (subject to change).
Courtesy of Cold Smoke BBQ
San Diego Restaurant News & Food Events
Cold Smoke BBQ Is San Diego’s Newest Meat-Centric MEHKO
Speaking of pop-ups, San Diego’s culinary entrepreneurs keep ramping things up with more concepts launching every week. But after a parade of pastry prodigies and brilliant breadmakers, it might be nice to sink your teeth into something with a bit of protein. (Shoutout to all my carboholic brethren out there.)
Jim Adamski is joining the ever-swelling ranks of MEHKO (Micro Enterprise Home Kitchen) businesses alongside the likes of The Hidden Gazebo Eatery in Lemon Grove and Warung RieRie in Serra Mesa with his new venture, Cold Smoke BBQ. He’s not following a specific regional barbecue style like Central Texas, Kansas City, or St. Louis—he’s driven by whatever inspires him at the time (or, whatever he’s craving). He’s also not following a specific schedule. “My loose plans are weekends… then eventually maybe during the week,” he says. His menu and pick-up schedule get updated regularly, with pre-orders available to pick up from his house in 4S Ranch. So far, he says the dry-rubbed ribs and rib tips have been the best-sellers. But if you absolutely can’t resist adding a bread-adjacent item, you’re still in luck—he’s got cornbread.
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.
If you’ve ever squeezed yourself into a pair of black skinny jeans with a studded belt, sported a track jacket under a band t-shirt, or swept your Manic Panic-hued hair so far to the side that your part got caught in your cartilage earring, I have good news: Ocean Beach will get a shot of emo and pop-punk nostalgia when Drink 182 opens this July.
The pop-punk bar and pizza spot comes with bonafide scene points. Co-founder Jay Nightride runs the music production studio Nightride Visuals, has worked with artists like Steve Aoki, Lil Jon, and Fall Out Boy, and also plays in Death Cab for Karaoke, a live karaoke band that performs every month at Soda Bar (among other venues). His partner Tony Jaw is easier to spot—he’s the guy with the sky-high mohawk manning the karaoke booth at Redwing Bar & Grill who’s been in the local bar and hospitality business for over a decade.
Nightride says he’s had the idea for an emo enclave for years, but it wasn’t until after Covid that he partnered with Jaw and got the funding to move forward. “What I was looking to build was a place that I would want to be, where would I want to go to remember these nostalgic songs,” he says.
Pending permits and final inspections, Drink 182 is slated to open the second half of July. The vibe will be dive bar meets emo night, with memorabilia from different bands who have supported the project splashed across the walls, plus a few arcade games, TVs, and (I assume) a decent sound system. The hours are still undetermined, but Nightride says they tentatively plan to be open until 2 a.m. on weekends and Wednesdays for the OB Farmers Market. In the mornings, they’ll serve fresh pastries and coffee from the similarly music-aligned James Coffee Company (whose co-owner David Kennedy is a member of Angels & Airwaves with blink-182’s Tom DeLonge).
But it’ll be the pizza that really stands out—or at least, they hope. “We’re doing New England beach pizza… a really niche pizza that not a lot of people would know about, unless you’re from North Shore, Massachusetts,” says Nightride, a former Bostonian. “It’s a thin crust, very sweet sauce, very simple, fast, go-to-the-beach kind of thing.”
“Beach pizza” is characterized by its rectangular shape, very thin crust, sweet tomato sauce, and slices of Provolone cheese with minimal toppings. Drink 182’s version will feature homemade dough and sauce, as well as freshly sliced Boar’s Head Provolone. And yes, they are aware there are already a lot of pizza options in the area. It won’t be the same, Nightride promises.
“Everybody’s first reaction when they hear ‘pizza’ is like, ‘Oh great, another pizza place in OB,’” he laughs. “But we’re trying to do something different, just enough to differentiate it and give people another option.” If you’re not keen on the style, try one of their “drunkables,” another nostalgic riff they hope the pop-punk and emo crowd will appreciate. And if you still need a reason to give Drink 182 a try, I have more good news—you don’t actually have to break out your old skinny jeans. (In fact, please don’t.)
Drink 182 opens July 2026 at 5049 Newport Avenue in Ocean Beach.
Courtesy of Margaritaville Hotels & Resorts
San Diego Restaurant News & Food Events
Beth’s Bites
If the steak hype wasn’t hot enough already, The Heritage Steakhouse in Santee just announced Meredith Manée will serve as executive chef of the New York-style steakhouse when it opens in August. Her star-studded kitchen resume spans over 25 years, with stints at the Hotel del Coronado, the Four Seasons, and The Ritz-Carlton Maui, so I think it’s safe to assume we’ll be in good hands.
Rather than waste away in Margaritaville, you have the chance to support the San Diego Music Foundation at the annual Jimmy Buffett-inspired Day of Service at Margaritaville Hotel San Diego Gaslamp Quarter. On September 4 starting at 5 p.m., the rooftop bar will be rocking with live music and plenty of flowing cocktails, plus a silent auction and other activations to raise money for the local music education organization. I’ll drink to that.
The early bird gets the worm and you can get the early ticket to Celebrate the Craft, the annual culinary festival that takes place at The Lodge at Torrey Pines on October 18. If you snag your ticket before the end of June, you can save $50 (which is nothing to sneeze at), plus you’ll be helping support the San Diego Food Bank.
Mani e Grani, the pizza spot from the same people behind Ciccia Osteria, seems to be inching ever closer to opening its doors in Barrio Logan. I know I’m not the only one anxiously awaiting sinking my teeth into some wood-fired, chewy but crispy, hot-from-the-oven, authentic Italian pizza.
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.
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.
Carlsbad’s Newest Restaurant Is All About One Perfect Dish
The team behind Harumama and Blue Ocean will open Little Kiki Katsu & More on June 15, serving premium cutlets, Japanese sandos, and curated sake pairings
Every culture has its own comfort foods—cozy dishes that nurture the soul as much as the body. In the US, dipping a grilled cheese sandwich in a bowl of tomato soup can feel as satiating as pulling a warm sweater out of the dryer. In China, a steaming bowl of congee is basically a miracle remedy for anything you can imagine. I’m pretty sure Italian carbonara could achieve world peace. And in Japan, katsu remains one of the most universally satisfying inventions of the past century.
Katsu was originally invented as a riff on côtelette de veau, the classic French veal cutlet coated with breadcrumbs and pan-fried in butter. In 1899, a Western-style restaurant called Rengatei in Tokyo decided to put their own spin on the dish by pounding the cutlets until thin, then coating them with softer panko and deep-frying versus pan frying (like tempura) for a crispier, lighter, crunchier bite. Today, pork—called tonkatsu in Japanese—tends to be the most common base for katsu.
The dish has yet to achieve the same mainstream status as say, chicken nuggets, in the US. But Little Kiki Katsu & More hopes to change that, when the katsu-focused restaurant opens in Carlsbad on June 15.
Created by the team behind Harumama and Blue Ocean, Little Kiki will focus on premium katsu dishes paired with sake and around a dozen small bites like miso soup, karaage, edamame, and Japanese pickles. Executive chef James Pyo, who co-owns all three restaurants with his wife Jenny, created a menu that features proteins like Berkshire Kurobuta pork, Jidori chicken, salmon, scallops, and dry-aged Pacific cod for the katsu and grilled stone selections. (Note: the grilled stone options will be offered for dinner only.)
Photo Credit: Arlene Ibarra
The lunch menu includes Japanese-style sandos like a tonkatsu sandwich with pork, housemade bread, and tonkatsu sauce (available regular or spicy). Dessert options are simple to start—yuzu cheesecake, matcha crème brûlée, and mango/yuzu mochi ice cream. The Pyos curated a selection of premium sakes as well, specifically for pairing purposes, as well as offering some beer and cocktails.
Little Kiki, which is named for Jenny’s cat, seats 25-30 guests inside with room for only a few more on the small outdoor patio as well. Designer and assistant Yoojin Jang says the vibe is meant to be warm and welcoming but modern, using colors like olive green, cream, and pops of orange against Japanese-style wood slats.
Initially, Little Kiki will only be open for dinner service, but aims to introduce lunch hours for the grand opening on July 1. Due to the limited seating, Jang encourages guests to make reservations, and while the restaurant will offer takeout, it will not be available on food delivery apps like Uber Eats or DoorDash to motivate guests to come experience it for themselves.
“Come in curious and leave satisfied,” says Jang. And keep your eyes open for subtle cat motifs—she promises they are hidden all over the place. Whimsy, it seems, is also on the menu.
Little KiKi Katsu & More soft opens on June 15, 2026 at 2958 Madison Street, Suite 101 in Carlsbad. Hours are Monday, Wednesday, Thursday, and Sunday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 9:30 p.m. for dinner; Friday and Saturday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 10 p.m. for dinner; closed Tuesday.
Courtesy of San Diego Restaurant Week
San Diego Restaurant News & Food Events
Beth’s Bites
The Cygnet Theater in Liberty Station roared back to life last summer and hasn’t slowed down since. Their current show, The SpongeBob Musical, runs through July 12, and anyone who wants to enjoy a meal from a Michelin-recognized restaurant before the curtain drops need only pop next door to Solare Ristorante. The local Italian favorite just nabbed multiple accolades in this year’s Best Restaurants issue (Reader’s Pick for Top Five Restaurants, Critic’s Pick for Best Gluten-Free Menu, and runner-up for Best Wine List in San Diego) and is offering a prix-fixe menu for the show for $59 per person. With choices like “Bikini Bottom Bruschetta” and “Squidward’s Shell City Risotto,” parents and kids can both enjoy a cheeky evening out.
It’s the most wonderful time to eat—or at least, it’s coming soon. San Diego Restaurant Week returns September 13 through 20 to celebrate everything delicious the area has to offer for eight gloriously gluttonous days. Over 120 restaurants in every corner of the county will have pre-set menus to showcase their crème de la crème dishes, so at three meals a day, that’s at least 24 meals you can check off your list. But if you decide to go for triple-digits, I certainly won’t judge you.
Following Vanguard Culture’s 10-year anniversary dinner series, artist Ben Guerrette will once more take over The Chapel at Liberty Station for Ritual:SOLSTICE, an immersive dining experience to celebrate the summer solstice. On June 20, he’ll light up the chapel with his signature illumination experience, with Riva providing the smooth sounds of jazz, Beth Guerrette and company showcasing their choreography and dance, and Snake Oil Cocktail Company on hand for specialty cocktails. What better way to commemorate the sun’s slow retreat than with an explosion of creative energy to carry you through the next seasons?
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.
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.
Courtesy of Telefèric Barcelona
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.
Courtesy of Telefèric Barcelona
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!
Courtesy of Good Honey
Beth’s Bites
It’s not a salad bar—Mary’s Gourmet Salads is a salad experience. And soon, Bankers Hill will get a taste of the green when the local eatery opens its third location at the corner of Sixth Avenue and Upas Street in the Park Summit building. Yes, that’s the same building as Cowboy Star’s new venture She Rode West, so it sounds like veggie lovers and carnivores alike will be covered.
Speaking of expansion plans, La Corriente is likewise on a roll. The Mexican seafood concept opened its first location in the US in La Jolla in 2024, followed by Coronado in 2025, and announced plans to open a third branch in Oceanside in the Freeman Collective. With neighbors like Tanner’s Prime Burgers and Little Fox ice cream, the culinary collective is only getting more ridiculously tasty.
One delicious event that will occur before both of the aforementioned openings is a honey + cheese + focaccia tasting at Pastaria Vivi on July 17. With the help of Good Honey (which took top honors as the highest-rated honey in the U.S. at the International London Honey Awards) and Point Reyes Farmstead Cheese Company (easily one of the best artisanal cheesemakers in California), the Encinitas-based pasta shop and market will host a free pairing event from noon to 3 p.m. And if you’re an aspiring apiologist, don’t miss Good Honey’s on-site observation hive to watch these busy bees in action.
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.
You’ve Tracked Your Macros, Your Sleep, Your Steps. What About Your Drinking?
The Unconscious Moderation app is helping health-conscious professionals take an honest look at their drinking, without pressure, and without quitting as the only option.
San Diego runs on optimization. Early mornings, clean eating, training logs, sleep scores. The people here take their health seriously and the results usually show. Most of them also have two drinks most nights, not because anything is wrong, but because the day was long and the glass is right there and it has always been right there.
That routine doesn’t get the same scrutiny as the rest of the stack. It doesn’t feel like something to examine. It feels like a reward.
Which is exactly what your brain has decided it is. When something reliably moves you from one state to another, your brain files it under things to repeat. Do it consistently enough and the cue stops requiring a decision. It’s 6pm, the laptop is closed, and some part of your brain has already placed the order.
Most habit-change tools work on the number. They count drinks, set weekly targets, send check-in texts. That’s useful for seeing what the pattern looks like. It doesn’t tell you where the pattern came from, or change it at that level.
Unconscious Moderation works underneath the habit. The app uses guided hypnotherapy sessions, structured journaling, and daily movement to address the subconscious associations that make reaching for a drink feel like the obvious next thing. The journaling isn’t a diary. It’s built to surface what your brain is actually reaching for, so you can meet that need directly rather than through a substitute.
The program runs 90 days. At day 30, you choose your own direction: cut back, drink more intentionally, or stop altogether. The app treats both as equally valid outcomes. The point isn’t to follow a rule you set on a Sunday. It’s to understand the pattern well enough that whichever path you choose, you’re choosing it clearly.
The people who tend to get the most out of it are not in crisis. They’re the ones who have tried tracking apps and found the count drifting back up regardless. They know exactly how much they drink and why. The awareness just hasn’t moved the habit. At some point, the work needs to happen somewhere the count sheet can’t reach.
San Diego’s wellness culture already knows that surface numbers tell only part of the story. What you eat matters, but so does why. How much you sleep matters, but so does the quality. The same logic applies here.
