Welcome to our new food column! Each week we’ll bring you the latest in the industry from openings and closings, to new chefs in town, and what’s in the works for our favorite city by the sea. Check back next Tuesday for our next edition.
The Mains
Carte Blanche Bistro & Bar Closes
The Ross family behind Oceanside-based Carte Blanche Bistro and Bar announced recently that they were closing their doors after two years, citing “unforeseen circumstances” such as the Covid-19 pandemic and a health issue in their family, as factors leading to their closure. The family also shared on their website, in part, “we are grateful to the Oceanside community for welcoming us with open arms and all the support shown to us throughout our time in Oceanside.” Carte Blanche’s final night of service was October 2.
A “Modern Delicatessen” Opens in Torrey Pines
Gold Finch, described as a “modern delicatessen rooted in Ashkenazi and Sephardic-style cooking,” opened in the Torrey Pines area at the end of September. Urban Kitchen Group’s principal, Tracy Borkum, who is behind San Diego-staples like CUCINA urbana and CUCINA enoteca opened the space in hopes of “helping to fill a void in Jewish-inspired culinary options in San Diego.” Diners can enjoy items like Borkum’s grandmother’s matzo ball soup, housemade bagels and bialys, a loaded giant latke and nearly a dozen sandwich options. For a quick meal on-the-go, there is also a deli counter.
Matsu Celebrates One Year in Oceanside
The team at Matsu, who specialize in modern Japanese cuisine, just celebrated their first anniversary in Oceanside.“I’m mostly looking forward to continuing to push to be the best Matsu we can be for our guests. It’s been an amazing rollercoaster of a year, with a lot of growth and I’m very excited to continue to share my vision and story with everyone who dines at Matsu,” said Chef William Eick. He also shared that the team plans to have more chef collaborations in the future.
A look at the Halloween-inspired cocktails at Oculto 477 in Old Town
Arlene Ibarra
Quick Bites
Tacotarian, a plant-based Mexican restaurant in North Park, recently launched a new brunch menu which will be available on the weekends. Guests can enjoy dishes like a birria grilled cheese sandwich, a soyrizo breakfast bowl or chilaquiles, amongst other breakfast favorites. The restaurant opened in July and is located at 30th and El Cajon.
Old Town speakeasy Oculto 477 is now serving up seven Halloween-inspired cocktails. Some of the featured cocktails include rum-based drink “Oculto Zombie,” “Garden of Death” which mixes mezcal with a chile liqueur and “Fire in the Cemetery,” a mix of a single malt scotch whisky and brandy, amongst other flavors.
Nonprofit Berry Good Food says they are offering up to $10,000 in funding to K-12 schools with garden projects or to nonprofit organizations which work with K-12 garden projects in San Diego County. The “Seeds for the Future” school garden grant program was on hiatus for three years due to the pandemic, according to the organization. Grant applications are open until October 31.
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.
William Wordsworth’s 1807 poem “By The Sea” paints a glorious picture of a coastal sunset, elegantly describing the serenity that can only be found upon an ocean’s sandy shores.
It is a beauteous evening, calm and free, The holy time is quiet as a Nun Breathless with adoration; the broad sun Is sinking down in its tranquility
And as a San Diegan, I often have to pinch myself. We’re spoiled by this breathtaking beauty each day. Come August 12, Coronado will have a new place from which to soak in the Pacific’s peacefulness: By The Sea. Created by the team at Black Swan Hospitality (Nolita Hall), Doug and Lara Hamm brought to life a Mediterranean-meets-San Diego oasis influenced by their travels through the French Riviera, Italy’s Amalfi Coast, and the Greek Isles. (It’s not the first time the couple drew inspiration from the Mediterranean coast—their wedding took place on the island of Capri, their daughter’s namesake.)
Opening the 6,500-square-foot, second-story restaurant took longer than expected. First announced three years ago, the Hamms worked with Loren Wynn and Mellissa Ramos—their own in-house design studio (Creative House)—alongside Tecture (Lucien, Anigma Encinitas, Bivouac Ciderworks, George’s at the Cove) to create a space that feels more like a coastal villa than spartan dining room.
Guests enter via a cobblestone staircase to a light-drenched dining room and outdoor patio shaded by a eucalyptus wood trellis. Windows dot nearly every wall below the high ceiling of hand-stained willow reed thatching and exposed wood beams. “We have a beautiful lounge area with some textures such as velvet and marble,” says Lara. Everywhere feels organic, with materials like white oak and Italian limestone flowing throughout the open concept and semi-private dining areas.
Photo Credit: Kimberly Motos
The curvaceous travertine bar seats 24, while the 11 outdoor tables and 44 indoor tables and banquettes hold an additional 254 guests. It’s not quite oceanfront, but the peekaboo water view and floor-to-ceiling glass pocket doors allow the nearby sea breeze to drift across the dining room. (And if you’re the type of perpetually cold person once the mercury falls below 72, never fear—the outdoor fireplace and built-in heaters will keep you comfortable all year round.)
With a name like By The Sea, one can safely assume seafood features heavily on the menu. Executive chef Alex Carpio utilizes plenty of local produce and catches, with starters like scallop crudo, tuna tartare, octopus with crispy potatoes, and calamari fritti. The rest of the menu is broken into salads, vegetables, pastas, and mains, with standouts like a beet salad with feta, kale, orange, and charred lemon vinaigrette; Moroccan-spiced carrots served with lemon yogurt, mint, and parsley; classic linguine and clams with garlic, tomato, and parsley; a lamb cavatelli with fennel, chives, and breadcrumbs; grilled branzino with tahini and Castelvetrano olive tapenade; grilled half chicken with celery, cucumber, and a Calabrian chile vinaigrette; steak frites; and pan seared scallops with pickled peppers, basil, dill, and aioli.
Photo Credit: Kimberly Motos
Lara says there was one non-negotiable item for the menu: a dramatic seafood tower. Built for 2-4 guests or 4-6, each option comes with a collection of fresh oysters, shrimp, tuna tartare, scallop crudo, and caviar, with lobster and crab claws available on the larger size.
And if you’re curious about exploring the world of caviar, you’re in luck. Doug says they’re building a tasting menu of different spirits to pair with various caviars under bar manager Andrew Phillips’ purview.
Photo Credit: Kimberly Motos
Phillips’ drinks menu uses housemade syrups and fresh-squeezed juices, encapsulating both classic cocktails as well as signature inventions like All That Glitters with Cazadores Reposado, Xila Licor de Agave, Chinola Passionfruit liqueur, vanilla, and lime; Sea Glass with Dewar’s scotch, Haku yuzu vodka, green tea, vanilla, lemongrass, apple, lime, and clarified milk; and The Mariner with Appleton Signature & Reserve Rums, Ron Zacapa 23, Chinola Passionfruit, Aperol, pineapple, lemon and orgeat. Wine pairings are curated by the directors of operations Daniela DiGregorio and Gina Martinez, spotlighting small, organic producers from around the world as well as a selection of high-end Champagnes.
Lara describes By The Sea as “a place to linger together,” with director of hospitality and general manager Heather Roberto overseeing every aspect of the low-key feeling of the space. The restaurant may be European-inspired, but the Hamms say it’s wholly Coronado.
The Hamms moved to the Crown City at the end of the pandemic after years in bustling Little Italy. “Within a few weeks of moving here, we felt the magic,” says Doug. Now, they get to be a part of building it up—CH Projects’ Baby Grand hotel is across the street and the Hotel del Coronado sits just down the block. “We’re happy to be part of the scene, and we hope it continues to grow,” he says. “That’s what makes Coronado so special.”
By The Sea opens August 12 at 1300 Orange Avenue, Coronado. Initial hours of operation are Wednesday and Thursday, 4 p.m. to 11 p.m.; Friday and Saturday, 4 p.m. to midnight; Sunday and Monday, 4 p.m. to 11 p.m.; closed Tuesday. Weekend brunch and extended hours to come soon. (Subject to change.)
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.
His ascent has been stealth and humble, which fits the man. When Liberty Station was struggling to convince people it existed over a decade ago, Sicilian chef Accursio Lota’s food at Solare Ristorante was a tractor beam for food people who sniff out hidden talent like truffle dogs. In 2017, he won the World Pasta Championship (a legit competition from global pasta brand Barilla) and struck out on his own, opening his and his wife’s from-scratch pasta trattoria in North Park (Cori Pastificio). Gambero Rosso—the Italian version of Michelin, the most respected source—has clamored for the restaurant since it opened, naming it “New Opening of the Year” and this year giving it their highest award, “Tre Forchette” (Three Forks), only knighted on a handful of US restaurants.
So this year, Lota opened his grandest thing—Dora Ristorante—and it pulls everything together. Steps from San Diego’s world-class theater, La Jolla Playhouse, it’s laden with brass and large-format murals, tile work and mosaics—like the one on the wood-burning oven that blisters, chars, and smokes a good portion of the menu. Their housemade focaccia is a new street drug (try it with the puttanesca, his grandmother Dora’s recipe). The olive oil-cured sardines make “sustainable seafood” and ethics not taste like a compromise. Dora might finally be the one to solve the “where do I eat before the world premiere at LJP” dilemma.
The yuzu-colored building that helped build North Park’s modern food culture is alive again. Years ago, the ornate French Quarter–inspired spot on 30th Street was home to chef Matt Gordon’s Urban Solace (duck macaroni and cheese). Then it laid conspicuous and fallow until a few months ago when Bacari took it on. It’s an LA transplant, but they’re proving forgivable of that trespass. Chef and co-founder Lior Hillel cooked at Jean-Georges before opening the first of this Venetian-style restaurant in 2008 with brothers Danny and Robert Kronfi (Bobby started his food venture with a pop-up dinner series in his college apartment at USC).
For dinner, it’s house-baked bread, crudo and shrimp ceviches, Mediterranean street corn, lamb hummus, shawarma, and glazed pork belly. Weekend brunch is bellinis and French toast and burekas (famed Jewish stuffed puff pastry), and chef Noa’s cauliflower (caramelized with chipotle). It’s Italian-ish with a heavy dose of pan-Mediterranean and Middle Eastern. Doesn’t hurt that they left the iconic exterior as is, adding chandelier-farmhouse insides with charm that echoes two of the city’s dearly departed (Jayne’s Gastropub, Cafe Chloe).
Courtesy of TRUST Restaurant Group
À L’ouest
Much tolerance for friends who hate mussels because they look too biological. But if they manage to dislike À L’ouest’s—served over ice with vadouvan curry aioli and chili crisp—then you’ve successfully identified your brokemouth friend and should try bicycling or crafting with them to bond instead of eating in public places. It should be on everyone’s short list for dish of the year.
Chef Brad Wise and his team have earned their rep over multiple concepts—Trust, Fort Oak, Cardellino, Wise Ox, Rare Society. But he’s been eyeing this corner of North Park since before he opened his first (Trust, in 2016). North Park has been rising for a while, and À L’ouest feels like the missing piece—an indoor-outdoor brasserie stunner on the marquee spot of 30th and University, which long sat boarded up and vacant like a neighborhood missing a front tooth.
As with his other concepts, woodpile is king; smoldering red oak boosts the flavor of just about everything. Get the spätzle with braised rabbit, maitake mushroom, secret de compostelle (the famed Basque sheep’s milk cheese), and black truffle. Or the chicken liver parfait with persimmon, fennel aigre-doux (sweet-sour), and chives on toast. Or, like everyone else in there—the steak frites.
Photo Credit: Eric Wolfinger
Fleurette
Chef Travis Swikard’s first solo restaurant, Callie in East Village, proved how details can make the most composed of us blubber a little in fine places—from citrus left in ovens overnight to blacken and transform, to the Scripps Oceanographic Institute saltwater he keeps his spot prawns thriving in until ordered, to the days-long fermentation and stone-ground dukkah that turn carrot shavings into a statement piece.
Now, he’s focusing on French food with a fitter, less buttery San Diego heart. Fleurette is his doubling-down, a SoCal riff on the food he learned under mentors Daniel Boulud and Gavin Kaysen. The French gave us the mother sauces, and Fleurette showcases the lightest and brightest evolutions. Like the anchoïade on his beef tartare, which uses famed Italian anchovy sauce colatura di alici, mixed with cured egg yolks over tiny, uniform-sized cubes of raw, USDA Prime Flannery beef.
There is soubise (onion sauce), a sauce vierge (tomatoes and herbs), and a fennel marmalade on the duck liver and bone marrow pâté. Although the structure is stunningly pure glass, Fleurette’s in a location—an office park on the edge of La Jolla, near UTC—that few chefs would be able to pull off. But Swikard’s Michelin-bound house of saucework pulls hard.
The Escondido taqueria from Rosarito-born-and-trained chef Juan González and farmer Megan Strom took the county by storm this year. The married couple started as a popup four years ago, hosting farmside dinners before taking up residency at Vino Carta in Solana Beach. Strom was working a small, 5-acre heirloom bean farm in Valley Center owned by Mike Reeske (aka “The Bean Man”) when he retired and sold them the plot.
The huge bonus was that the sale included Reeske’s famed collection of beans, curated over 20 years. The couple planted other things and now grow much of what they serve in the form of tacos and burritos at a permanent spot in Escondido: Mesa Agrícola.
The menu’s bone simple: housemade tortillas in your choice of taco or burrito norteños (which are smaller, like burritos de hielera) that change constantly and often topped with guisados (Mexican braises or stews) like lamb and garbanzo, birria, chicharrón, mushrooms al ajillo, rajas, you name it. And, of course, some of the best beans honoring the local legend of Reeske.
Courtesy of Lucien
Lucien
San Diego is now the recipient of national food buzz. The dark ages—during which we learned how to sear ahi and asada some carne and called it a day—felt prolonged, and they were. The problem was never ingredients. San Diego County always had the best raw dinner materials (more small farms per capita than any county in the US, seafood right there); it just didn’t have a critical mass of highly trained chefs to do them justice. Easy to understand the chef dearth.
For a very long time, if you wanted to be a serious chef you had to go to the restaurant superplexes of New York, San Francisco, or Chicago (which imported their raw ingredients from places like San Diego). But now—credit farmers or Alice Waters or Dan Barber or Michael Pollain or the reasonable conclusion that food picked right here tastes better than food picked way over there—some of the most talented chefs are moving to the ingredients, not the other way around.
In San Diego, we got Richard Blais, Swikard, and now Elijah Arizmendi, who cut his teeth in Vegas with Joel Robuchon (plus Boulud and Thomas Keller) and was chef de cuisine at NYC’s L’abeille when it got its first Michelin star. His debut restaurant in La Jolla—with partners Brian Hung and Melissa Yang—is a dark, moody multicourse tasting-menu hideaway with one of the best egg dishes in the city.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Some keep lists of favorite books, of quotes, of enemies whose time shall come. At SDM we keep vast, nuanced, hotly debated lists of the best food and drink in the city. Menus are our smut novels. From Michelin stars to mom and pops, our list constantly evolves over hundreds of new bites tried every year. Here’s the 2026 list from food critic Troy Johnson and 129,000-plus votes from our readers, who really, really know their food.
Scroll down for the full list of Best Restaurant winners
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
John Lennon believed all you need is love, but one restaurant team wants to provide guests with love and magic. This June, Shawn Seaman, Mike Mayaudon, and Ryan Mencik will open Amor y Magia (“love and magic”) next to Little Victory Wine Bar in Carlsbad.
The group has been working on the concept for two years, building a Latin American–inspired menu that takes cues from Mencik’s Filipino and Mayaudon’s Venezuelan heritages, as well as San Diego’s proximity to Mexico.
Spain colonized the Philippines from 1565 to 1898 and Mexico from 1521 to 1821, leaving a deep influence throughout both countries’ cuisines. “I want to balance tradition with creativity by honoring the roots of Latin America and Latin cuisine, but also pushing the boundaries with experimentation,” says Mencik, Amor y Magia’s executive chef.
The group’s past projects, Same Same in Carlsbad and Good Enough Cocktail Club in Little Italy, give a taste of that boundary-pushing ideology. (One is a proudly irreverent technicolor Thai-fusion extravaganza, while the other is a listening bar cosplaying as a tattoo studio and pleasantly affordable cocktail lounge. Both are worth a visit.)
Photo Credit: Maya Seaman
Amor Y Magia’s menu will include a rotating raw bar with fish crudo and ceviche caught by local fishermen, as well as a few salads and sides like elote, pao de queijo (small Brazilian cheese rolls made with Oaxacan cheese, garlic aioli, and chives), and tajadas (fried plantains with nata, a sweet dairy cream, and queso llanero, or “cowboy cheese.)”
Since most Latin American cultures prize the ritual of gathering together as much as the food itself, Mencik says the menu will lean on shareable plates—around seven or eight starters and entrees, a few of which come directly from his and Mayaudon’s childhoods.
“The dish that I’m most excited about is a dish that I grew up eating when I was a kid—and you don’t really find it anywhere around here. It’s called a cachapa,” says managing partner Mayaudon. “A cachapa is like a corn savory pancake, usually topped with queso de mano.” Queso de mano is a soft, fresh cheese from Venezuela with a mild flavor similar to mozzarella.
Over the past two decades or so, people have begun folding the cheese in the middle, but he prefers it the more traditional style—the pancake served flat, with butter and cheese on top. “We’re still working out whether or not we want to add the pork to it, but for me, that’s a great core item.”
Photo Credit: Maya Seaman
Mencik points to the grilled half chicken dish as one of his highlights, served with pickled mango, jalapeño, bell pepper, lime, Merkén (a traditional Chilean spice blend with salt, toasted coriander, and smoked cacho de cabra chili peppers) and humita (an Argentinian corn purée). Despite Merkén’s popularity in Chile, the team hasn’t been able to source the chili peppers in the US. So, they’re currently growing their own—around a 100-day process, he estimates.
Amor Y Magia’s beverage program falls under a similar fusion theme, with plays on traditional cocktails like Jaguar’s Milk, which riffs off a Brazilian Batida de Coco, or house-made Peruvian chicha morada, with purple corn, fruit, spices, and Oaxacan whiskey. Seaman, who will be the general manager as well as a managing partner with Mayaudon, adds they also plan to have a global wine list that extends beyond Spanish and Latin American wines, with selections from California, France, and beyond.
Most of the tables in the gothic, Spanish Revival-inspired restaurant are on the covered patio, which seats 60 guests. Inside, there’s a 12-person bar and four-person chef’s counter. Amor y Magia will feel different from their other projects—intentionally, Seaman says. “Our goal is to open a bunch of different places with different vibes and different settings,” he says. With some luck, and maybe some magic, this is just the start for the team.
Amor Y Magia opens at 505 Oak Avenue, Suite C in mid-June 2026. Initial operating hours will be Monday through Saturday, 4 p.m. to 10 p.m. (subject to change).
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.
Mike and AJ Aubuchon share one very important trait: Patience. The Aubuchons are the husband-and-wife team behind Koakai Brewing Company, a brewery that’s been in the works for roughly two years. Like many other food and drink businesses, they’ve faced delay after delay after delay. Lesser people would have given up—or at least seemed a lot more annoyed about it. I wouldn’t blame them one bit.
But the excitement in AJ’s voice is palpable. It’s like the night before Christmas for the duo, whose patience is about to pay off. Koakai is finally slated to open in Oceanside in mid- to late-April next to the Aubuchons’ other business, Kyoto Japanese Market.
Courtesy of Koakai Brewing
A North County native, Mike started his beer career in the bottle shop at Pizza Port Carlsbad before becoming a cellarman, then assistant brewer at the chain’s Ocean Beach shop. When the Carlsbad brewhouse needed a head brewer, he went back to his hometown and started racking up hardware at competitions like The Great American Beer Festival, where he won bronze in 2015, silver in 2017, and gold in 2020. He stayed for a little over 10 years before helping launch brewing operations at Heritage BBQ & Beer Co., now Hill Street Brewing.
Originally from Kyoto, Japan, AJ worked in restaurants from her teens until she moved to Oceanside to attend MiraCosta College. She also worked alongside Mike at Pizza Port, bartending, learning about craft beer, and making connections with other people in the industry—relationships they plan to bring into their operations through collaborative brews.
“Koakai” has a double meaning: “warrior for the sea” in Hawaiian and “a little red” in Japanese. “My maiden name in Japanese is Kaiho and that means ‘saving the ocean,’” AJ explains, adding that when she first met Mike, a lifelong ocean lover, he was working as a professional surfboard shaper. “Also, my husband has a lot of Irish in his heritage, so our kids—we have four children—they all have a kind of reddish tint in their hair… so it kind of means heritage and family.”
Courtesy of Koakai Brewing
Koakai’s inaugural lineup will feature a flagship Japanese lager, German schwarzbier, West Coast IPA, hoppy pilsner, Mexican lager, XPA, and a few collaborations like a West Coast IPA with RahrBSG, a craft malt supplier, and yet another IPA made with specialty hops, this one a collab with Cannonball Creek Brewing Company from Colorado. They’ll likely add more drinks later, such as a house seltzer, and dry Irish stouts on nitro, and even feature some imported Japanese sake.
Patrons will be able to pick up food—items like onigiri, Japanese-style sandwiches, bento boxes, and sushi—from Kyoto Japanese Market next door. The brewery’s kitchen will offer fresh sushi as well as its signature blend of Japanese, Hawaiian, and Central Texas-style barbecue, similar to what the market currently serves on weekends (think sticky ribs, charcoal-grilled steaks, and yakitori-style chicken). Some of the dishes are based on AJ’s childhood favorites, like hambagu, a Japanese hamburger steak.
“It’s almost like a hamburger patty, but it’s more like meatloaf,” she explains. “It has a lot of different ingredients, caramelized onions, ginger, garlic, bread crumbs, and eggs.”
A lot—and I mean a lot—has changed in the craft beer world since the Aubuchons entered the scene, and they know it’s not an easy landscape for them right now. But they’ve both been around the beer block a time or two. They’re ready. “It’s our time to show people what we’ve learned and what we can do,” says AJ.
Koakai Brewing Company opens at 559 Greenbrier Drive, Suite B, in Oceanside in mid- to late April 2026.
Photo Credit: Elodie Bost
San Diego Restaurant News & Food Events
Beth’s Bites
Lilo made huge headlines when the Carlsbad restaurant by John Resnick and chef Eric Bost earned a Michelin star less than two months after opening, but its next milestone takes place on Friday, April 17. To celebrate the first anniversary of opening its doors, chefs Travis Swikard (Callie, Fleurette), Tara Monsod (Animae, Le Coq), and Jason McLeod (Ironside Fish & Oyster) will join Bost for a one- night-only collaborative dinner with courses from each chef (the menu will be announced later, but I feel pretty safe predicting it’ll be world-class). Reservations are open now and will likely go quickly.
In Tagalog, “kain tayo!” means “let’s eat!” That’s exactly what I plan to do on Saturday, April 11, at Fall Brewing’s Miramar location during the Kain Tayo Fiesta, a Filipino festival with food vendors like Luna’s Lunpias, Snoice, All Things Ube, and more. Diners will also enjoy artists, live music, DJs, retail vendors, dance exhibitions, and even live tattooing. The free and family-friendly event starts at noon, and if you happen to have some new or gently used skate gear hanging around your house, bring it along. The festival coordinators are putting together a box to send to skaters in the Philippines so they can keep shredding.
The Busalacchi family has been a San Diego institution since Joe Busalacchi opened Casanova’s Pizza in La Mesa in 1984. Since then, the Sicilian dynasty has only expanded its reach across the city’s dining scene, operating joints like Café Zucchero, Barbusa, Nonna, and Lala. This year, the family’s restaurant group will celebrate 40 years of pizza, pasta, and Peronis. The family that cooks together stays together, so it seems, so congrats to the whole Busalacchi fam—and here’s to another 40 years.
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.
From advancements in cellular biology and molecular research to innovations that deepen our understanding of complex biological systems, biotechnology continues to influence how researchers explore some of science’s most important questions.
While major discoveries often capture headlines, the process behind those breakthroughs receives far less attention. Scientific progress depends on a vast network of researchers, laboratories, manufacturers, and specialized organizations working together to support ongoing investigation and discovery.
The Growing Importance of Biotechnology
In recent years, biotechnology has moved beyond the walls of research institutions and into mainstream conversation. Increased access to scientific information, educational content, and expert commentary has sparked growing public interest in the biological sciences.
Topics once discussed primarily within academic circles are now reaching broader audiences through podcasts, documentaries, digital media, and online communities. As a result, more people are developing an appreciation for the research, experimentation, and innovation that drive scientific advancement.
This growing visibility has transformed biotechnology from a largely specialized field into a subject of interest for educators, innovators, investors, and curious observers alike.
The Hidden Infrastructure Behind Discovery
Scientific breakthroughs often capture public attention, but the infrastructure that makes those breakthroughs possible rarely receives the same recognition. Behind every new discovery are years of investigation, testing, analysis, and refinement.
Behind nearly every research project is a network of laboratories, suppliers, technical specialists, and research-focused organizations working together to support scientific exploration. Laboratory infrastructure, specialized materials, quality standards, and reliable methodologies all contribute to the integrity of the research process.
When these foundational elements are in place, researchers can focus on generating insights, exploring new ideas, and building upon existing knowledge. Although much of this work occurs behind the scenes, it plays a critical role in helping science move forward.
Why Discovery Depends on More Than Researchers Alone
As biotechnology continues to evolve, research-focused organizations have become increasingly important contributors to the broader scientific ecosystem.
Among them is NewBioRx, a company operating within the biotechnology and life sciences sector. Like many organizations operating within the broader research ecosystem, NewBioRx contributes to the network of suppliers, laboratories, and scientific stakeholders that help support ongoing research efforts.
As scientific research becomes increasingly sophisticated, organizations that help support the research environment contribute to a culture where innovation can continue to thrive. Their work may not always be visible to the public, but it forms part of the foundation that enables scientific progress.
Why Science Is Reaching Wider Audiences
One of the most notable developments in recent years has been the growing public fascination with science and human biology.
Scientific concepts that were once primarily discussed within research settings are now reaching wider audiences through educational content, podcasts, digital media, and online communities. People are becoming increasingly interested not only in scientific outcomes, but also in the process of discovery itself.
The growing visibility of science has also created new connections between scientific communities and broader audiences. Individuals who operate across multiple worlds—including fitness, media, and life sciences—have helped introduce scientific topics to audiences that may not have engaged with them previously.
One example is Sam Sulek, co-founder of NewBioRx, whose involvement across fitness culture and the life sciences sector reflects the growing intersection between public curiosity and scientific exploration.
As co-founder of NewBioRx, he has helped champion a research-focused approach to scientific inquiry while supporting broader conversations around scientific literacy and discovery.
As scientific discovery becomes increasingly collaborative, public attention is beginning to extend beyond individual breakthroughs and toward the broader ecosystem that makes those breakthroughs possible. From researchers and laboratories to the organizations that support them, scientific progress remains a collective effort built on curiosity, expertise, and long-term commitment.
