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Locals open up ambitious project in Oceanside
I won’t say all people in Oceanside just stole something. But they sure drive like it. Every time I’m in this beach town, the northernmost coastal port in San Diego, I’m nearly Froggered by someone driving 185 in a 25 zone. It’s pedestrian friendly only if you’re a very nimble pedestrian.
Oside is one of the last beach burghs where gentrification hasn’t washed out the funk. It’s almost affordable here. There are great signs of progress and abandoned signs of regress. Part creative entrepreneurship, part high-noon whistling and tumbleweeds.
There’s the Wyndham Hotel with the nice, upscale date restaurant, 333 Pacific. There’s a handful of “hotels” that look like Charles Bukowski poems—places where nerves are recreationally frayed and peril is the normative state. “You can tell when the good drugs are making the rounds,” a local tells me. “People on the streets get really animated. Cops will be going in and out of the hotels.”
Oceanside is home to surf pros, skaters, punks, military, and people with many, many tattoos. I’m sure teachers, bankers and conservatives live here, too. But they’re much less noticeable. Oceanside is rough around the edges, and the near-middle, and the middle.
In other words, it’s easy to love and fear.
The food scene has been on the rise ever since a vet of Market in Del Mar brought four-star skills and Austin-style funk to the neighborhood with The Flying Pig. Now OSide has Harney Sushi, 333 Pacific, Bagby Beer Co., Wrench & Rodent (the artfully, disgustingly named sushi restaurant that is loved with a vengeance), and a handful of newer places.
Masters Kitchen and Cocktail is one of those. Owner Ryan Jubela has lived here for nearly 20 years. His folks own the building. They had a huge, empty space—a former auto shop shaped like an airplane hangar. Jubela had gone to culinary school, spent time as the assistant baker at The Cravory, the local cookie company success story. They decided to build Oceanside a big restaurant with the help of Jubela’s brother, an architect who also helped design San Diego’s new container park, The Quartyard.
It’s a pretty great space. Beautiful reclaimed wood. Huge ceilings. Nice ironwork. Skylights. A plant wall and a huge patio. Massive. Ambitious.
The chef is Christopher Gallo. Gallo spent three and a half years under Jeff Jackson at A.R. Valentien, then three and a half at Mister A’s. He handles good ingredients simply, and well. His duck confit mac ‘n’ cheese is based on a classic mirepoix (carrots-onions-celery). The duck is beautifully cooked and the brioche breadcrumbs crispy, buttery, libidinous. His housemade pierogi, too, with a potato filling and paprika sour cream. Over-worked peirogis become bricks of starch. His is perfect, the dough browned to the nice, brown-orange hue of Richard Hamilton’s skin.
Masters is priced on the higher end ($21-$29 for entrees), which is a stretch for Oceanside. But the last thing Oceanside needs is another dive bar. Jubela and Gallo are trying to give their neighborhood something it doesn’t already have (which is why they’re focusing on craft cocktails, not craft beer).
It works on weekends, when the bar is packed for cocktails like the Hot Brazilian Monk, with green tea-infused Cachaca, green chartreuse, Benedictine, lemongrass syrup, jalapeño and lime juice. But lunch doesn’t work yet. Come summer and tourist party season, it will work. People will jam this patio. Hopefully locals will warm to Masters, since Gallo can cook, this place looks great, and locals with ambition for their own neighborhood are easy to root for.
I’m parked on the street. I’m nearly killed.
PARTNER CONTENT
Peirogis at Masters Kitchen & Cocktails.
Award-winning brewer and North County native Mike Aubuchon’s long-awaited brewery set to open this April
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.
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.”
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.
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.
Chef David Lay’s menu for Kettle On Coast is a unique and ambitious concept for the former Petite Madeline space
Givino Rossini knows there are already a lot of great specialty coffee shops in San Diego. He likes to think he runs two of them already: Kettle On Grand in Escondido and Kettle On Main in Fallbrook. But rather than open another conventional coffee shop—with a few fun pastries and community events like DJ nights—he decided to kick it up a notch for his third location in Oceanside, Kettle On Coast.
“This is going to lean a lot more restaurant than fast-casual coffee shop,” he explains. The space, which housed Petite Madeline Bakery until March 15, comes with a full kitchen—something the first two Kettle Ons don’t have. And the menu won’t be typical coastal California avocado toasts and acai bowls. Chef David Lay, who’s worked at restaurants like the Michelin Bib Gourmand Kettner Exchange as chef de cuisine and at Juniper & Ivy as chef de partie, is spearheading the kitchen, developing to-go breakfast and lunch menu along with a pastry and coffee program.
“I describe the food as rooted in African diasporic flavors and traditions, with influences from the Mediterranean and the Levant [the land bridge between Africa and Eurasia]. The opening menu is really meant to be an introduction to some of those ingredients, spices, and techniques in a way that feels approachable,” Lay explains. “But the long term vision is to continue exploring African culinary traditions more deeply as the menu evolves.”
The opening menu includes items like French toast with a cinnamon sugar crust, Moroccan tres leches, and crème fraîche; miso cheddar grits with a sunny-side-up egg, berbere (an Egyptian spice blend), and chives; Aleppo fried chicken with chermoula (a North African sauce and marinade somewhat similar to chimichurri), tahini, preserved lemon relish, and herbs; and a grilled mochi with honey, berbere, and crème fraîche for dessert. Guests will order at the counter and either take their food to go or have it delivered to their table.
Kettle On Coast will soft-open in early April, initially rolling out between nine and 15 of Lay’s menu items and ramping it up from there. Rossini expects to have everything in place for a grand opening in early summer and hopes to introduce the same sort of community-specific events to Oceanside as he has in Escondido and Fallbrook.
“Each location has its own unique kind of concept and energy around that space,” he says. “We kind of tailor each space to what we feel is missing or what’s needed in that community.” In Escondido, it’s been events like skate competitions, while Fallbrook has put on poetry readings. But in Oceanside, the future is yet to be written.
Kettle On Coast will soft-open at 223 N. Coast Hwy. in Oceanside in April 2026. Initial operating hours will be Monday through Friday, 7 a.m. to 2 p.m., and Saturday and Sunday, 7:30 a.m. to 2:30 p.m.
I only got really into boba tea in the last couple of years, but once you go full “QQ,” you never go back. For those unfamiliar with the concept, QQ is a Taiwanese term referring to the springy, chewy texture of elastic-y foods that seem to bounce against your teeth—things like fish balls, tendon, or boba pearls. It’s not everyone’s cup of tea (pun intended), but if it’s yours, tons of tea shops have sprung up around San Diego to satisfy a wide range of flavor cravings, from classic milk tea to out-there options like matcha-mango with cheese foam and popping pearls.
If you’re not sure where to start, Boba Religion in Convoy District is celebrating its one-year anniversary on March 21-22, giving patrons a chance to try the shop’s Vietnamese-sourced tea, coffee, matcha, and other specialty drinks with a buy-one, get-one-free promotion on Saturday and buy-one, get-one-half-off on Sunday. So, whether you’re a QQ fan already or QQ-curious, this weekend might be a good time to give the squishy, fun to chew pearls a try.
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.
Bier Garden Encinitas debuts its second spot just steps from the pier
After 13 years of serving only-in-San Diego favorites like a Cardiff Crack sando and cocktails like a bacon-cheddar vodka-infused Bloody Mary mixed with housemade tomato juice—Bier Garden Encinitas is ready to take their show on the road. They’ll open a second location in downtown Oceanside on Monday, March 16.
Owner David Creviston is hardly the first to eyeball the coastal North County city as a food and drink destination. Key & Cleaver, Odie’s Pizza, Merenda, and 24 Suns have all either recently opened or are on the cusp of opening in Oceanside, and Bier Garden’s location just steps from local institutions like one Michelin-starred Valle and Craft Coast (who, hilariously, is reverse-migrating to open their own new location in Encinitas).
“I think the culture of our new restaurant is going to fit incredibly well here,” he says. North County vibes tend to be chill, but still lean on a bit of a higher-end side. Creviston says he wants to offer a laid-back type of place where you can bring a date just as easily as your grandparents, but still get a great cocktail and food.
The food and drink menus will look very similar to Encinitas—short rib nachos, Baja fish tacos, and the signature Cheeseburger 101, plus 24 taps of craft beer, craft cocktails, and a slightly bigger wine list. (“We have a bigger wine cabinet,” he explains.) They’ll also be able to try a few new specials like a bulgogi bowl and lake trout to see how they hit with guests.
With March Madness coming up quickly, Creviston says he hopes to be a destination for viewing parties and other future sporting events. “We’ve structured the bar to be an indoor-outdoor patio bar, similar to Encinitas,” he explains. The Oceanside spot will have a total of 16 TVs—not to become a dedicated sports bar, per se, but to at least be a destination for people who want to catch a game and some grub that goes beyond a pile of soggy tots.
Bier Garden Oceanside opens at 201 N. Cleveland Street, Oceanside on Monday, March 16. Hours will be Sunday through Thursday, 11 a.m. to 10 p.m., and Friday through Saturday, 11 a.m. to 11 p.m.
Who doesn’t love a San Diego success story? Rubio’s may have been the first local taco chain to make it big, but Mike’s Red Tacos has made a huge run in the hand-held taco land. Originally launched as a food truck only a few years ago (and quickly getting named one of the top places to eat by Yelp in 2023), the birria-based chain currently only has three locations in San Diego (Point Loma, Clairemont Mesa, and the newest in Mira Mesa). Now, it’s going the massive franchise route, according to the San Diego Union-Tribune, Mike’s fans can expect to see 200-plus new locations across the country over the next couple of 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.
Yes, Chef! winner Emily Brubaker leads the robust culinary program at Omni La Costa Resort & Spa
For Executive Chef Emily Brubaker, Omni La Costa Resort & Spa feels like home. She grew up just a mile-and-a-half away from the 400-acre property and fondly recalls walking the golf course perimeter as a kid. Though her ambitions led her away from San Diego for nearly two decades in which she honed her craft in some of the highest of high-profile Las Vegas restaurants—including triple Michelin-starred Joël Robuchon at MGM Grand—they ultimately brought her back to North County.
Today, the classically French-trained chef, who’s fresh off a victory on NBC’s Yes, Chef!, judged by Martha Stewart and José Andrés, oversees Omni La Costa Resort & Spa’s seven distinct dining concepts. Her goal is to elevate the resort’s culinary program with her creative, hyperlocal ingredient-driven approach while maintaining the Spanish- inspired flavors and fresh California coastal cuisine that are the bedrock of its culinary identity.
“The San Diego food scene is really growing, and in North County alone, it’s really exploded in the last five years,” Brubaker says. “There are Michelin stars, beautiful tasting menus, craft bakers, and all this food—when I was growing up in La Costa, it was fish tacos. Now there are really cool things popping up, and I’m so happy to be here to see where it’s going to go.”
Brubaker gives chefs de cuisine at each individual restaurant autonomy, however, her influence is evident across the resort.
For example, lobby restaurant Bar Traza serves as Omni La Costa’s culinary centerpiece and features bold Spanish flavors in a lively, social atmosphere. Brubaker overhauled the menu to be more consistent and centered on casual bites with that signature vibe. Think smoky paprika, vibrant citrus, and Spanish meats and cheeses.
At VUE, the focus is on seasonal offerings, California coastal cuisine, and Baja-inspired dishes. She and Chef de Cuisine Cameron Dixon change the menu biannually, which heading into summer, will highlight farm-fresh produce and hyperlocal ingredients—the resort even has its own herb garden and honeybee hives.
Poolside dining options are leaning into the country’s 250th this summer with a selection of classic American dishes with an Omni La Costa twist. And Bob’s Steak & Chop House (Brubaker is a trained butcher) offers a classic steakhouse experience with elevated service.
The chef and company also plan menus for special events at the resort where her creativity can really shine. For an upcoming National Ski Association dinner, the banquet hall will be transformed into an Alpine-themed winter wonderland complete with a snow machine, savory sausages, and melty, decadent raclette. A recent dinner was built around the Carlsbad Flower Fields and each course was matched to a color of ranunculus (Did you know pink dragonfruit are grown in North County? You do now.).
“It’s my zen to be in the kitchen playing with food,” Brubaker says.
Omni La Costa’s culinary program is a key part of the resort experience. And with Brubaker’s leadership, it’s becoming a draw for visitors and locals alike.
“These aren’t just hotel restaurants, these are restaurants that you should go to. They’re destinations, and I’m really hoping for the future that’s where we’re going,” Brubaker says.
Brubaker is also channeling her experience on Yes, Chef! into the culture at Omni La Costa—more emphasis on teamwork and collaboration, empowering her staff to share constructive critiques, and embracing different perspectives. Alongside her leadership role, Brubaker has become an advocate for mental health in the hospitality industry, serving as chief ambassador for the Burnt Chef Project and serves on the Board of Advisors for the Apex Culinary Program, where she mentors and develops future talent.
For more on Omni La Costa Resort & Spa and its dining program, please visit omnihotels.com/hotels/san-diego-la-costa.
Plus, new sushi opening in Point Loma, a local chef gets Italy’s highest award, and more San Diego food news
Whenever I write a “Best Of” roundup, it inevitably triggers an immediate onslaught of “yOu FoRgOt So AnD sO” comments (ransom note grammar intentional).
But I’m an adult. I can admit I may have made a teeny-tiny oversight when compiling last year’s list of great burgers in San Diego and neglecting to mention Copper Kings Burgers. You readers knew it when you voted them runners-up for “Best Burger” in 2025’s Best Restaurants issue. I humbly accept 10 seconds of well-deserved scorn… starting now.
… all done? Thank you.
Now that we’ve established Copper Kings Burgers does indeed slap, I have more good news. The North County–based burger joint that believes “life’s too short for crappy burgers” is opening a second location in Oceanside at the end of April.
Founders Jonathan Petr and Dermot Owens originally came up with Copper Kings with their partners Brittany Howlett (head of baking) and Korey Kaczur (catering sales manager), initially hoping to open a whiskey bar and burger joint. But when the pandemic hit, Petr realized no one in their right mind was going to invest in a new restaurant while the world was shut down.
Petr operated a food truck before in Los Angeles around 2012, so he and Owens decided to first go mobile to get some brand recognition. Since bars and breweries had to serve food to stay open, “we became a hot commodity,” he says. In a few years, they got popular enough to need a bigger trailer, then a second trailer, and opened their flagship brick-and-mortar in San Marcos in 2023.
Thanks to Owens’ Irish heritage and die-hard Arsenal fandom, the San Marcos spot has been a destination for football (soccer) fans—showing European Premier and Champion League games. He says they plan to do the same in Oceanside with Guinness game-day specials and early morning watch parties. With the new location’s bigger size (about twice the capacity of San Marcos, with a private dining space and outdoor patio), it’ll act as both a second restaurant location and central kitchen, cranking out baked goods like their signature Japanese milk buns for the burgers.
Oceanside’s menu will mirror San Marcos, but with a few more items thanks to the extra space, like a fried chicken plate and seasonal pasta. “We have so much more capabilities over there to do so many more fun things we were talking about doing,” says Petr, like new weekend pastries and breakfast sandwiches, a supper club, and more. “The sky’s the limit for what we’re trying to do. We’re just excited to do it.”
Even though Copper Kings #2 isn’t open yet, Petr says they’re always open to opportunities for new locations—maybe Cardiff, maybe somewhere else nearby, but most likely still in North County. “It’s the hope, the goal, the dream,” he says. “We’re always keeping our eye out.”
Copper Kings Burgers soft opens at 326 N. Horne Street in Oceanside at the end of April. Initial operating hours will be Sunday through Thursday, 11 a.m. to 10 p.m., and Friday through Saturday, 11 a.m. to midnight.
I don’t usually think of Palm Springs as a “sushi destination,” but based on Ponzu Sushi’s reputation, maybe I should. The cocktail bar and sushi spot first opened near the Forever Marilyn Monroe statue in July 2024, and things must have gone gangbusters since, because the team decided to open the next location right here in San Diego—Liberty Station, to be precise.
“We chose San Diego for our second location because we personally love the city and visit often,” says Ponzu founder, Nat Tangkitsombat. “It’s a place we’ve always enjoyed spending time in, and we felt it would be a great community to introduce our style of modern Japanese fusion—upscale but still approachable.”
That could also be the description of Liberty Station, so good fit. If all goes well with construction, permits, and luck, Ponzu should open in late summer, bringing along yellowtail carpaccio, seared salmon belly, and more tasty faves from the cold waters of the Pacific.
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 under-the-radar burger spot in City Heights will open their second location this December
When Jennipher Hager and Chris Dainty opened Key & Cleaver in 2023, they had one goal in mind: great, locally-sourced food and drinks at affordable prices. They kept their word. Their beef comes from Perennial Pastures Ranch in Santa Ysabel, all craft beer and burger buns are made in San Diego, and most of their spirits are local. Even their location in City Heights is local.
“We live two blocks from it,” laughs Dainty.
But come December, they’ll expand to another corner of the county, opening a second Key & Cleaver in the former Breakwater Brewing location in Oceanside. O’side beckoned for a couple of reasons—yes, the north county city’s food scene is booming with new pizza joints, a Michelin star at Valle, and a wildly ambitious Chinese concept from ex-Addison chefs—but also because they needed a second location to be able to survive at all.
“It’s gotten to a point where we need to expand if we’re going to keep this thing going,” says Dainty, pointing to factors like the city of San Diego’s necessary, but disruptive street repairs to University Avenue that took over a year longer than expected. He estimates the construction cost them 40 percent of their business, but with a solid concept in hand, they knew it was more a matter of when they could find another spot they could afford rather than if they should grow.
“We don’t have huge resources like a lot of other restaurant companies do,” he says. But what Dainty and Hager do have are decades of experience in the hospitality industry between the two of them. Plus, the Oceanside space came at the right time in the right place for the right price with the right amount of potential customers. “You have a thousand hotel rooms in walking distance,” he says. “How do you say no to that?”
Everything will feel pretty much the same as the original Key & Cleaver space in terms of the burger-centric menu and casual vibe, but on one floor rather than two as in City Heights. Most of the spot faces the 101 with rolling garage door windows, and a side outdoor patio along Seagaze Drive adds a bit of an ocean view.
“Our biggest thing is everybody is welcome and it’s always going to be comfortable,” Hager promises.
But the other biggest thing is that the burger is still going to be top-notch. “I truly believe we have the best burger in San Diego,” says Dainty. “And I’ll stand by that.”
Key & Cleaver Oceanside opens December 2025 at 101 N. Coast Highway, Suite C140.
Yes, it’s a bit of shameless self-promotion, but only because I’m on an endless quest to convince all of you that cider is the future. And I can prove my theory on Saturday, November 15 at Cellar Hand in Hillcrest, when I’ll join four of San Diego’s best cider makers—Serpentine Cider, Calico Cidery, Raging Cider & Mead, and Oddish Wine—for Orchard to Table, a one-night flight of ciders paired with special selections by executive chef Ashley McBrady. Grab a flight of four for $20 and see why we’re all so passionate about these pome fruits. (Editor’s note: You can buy Beth’s book she wrote on cider here).
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.
Scripps study shows that some patients may be able to taper their dose and maintain results
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.
