The A to Z Backyard Barbeque Guide

Styled by Farra Mirón of The Hostess Haven / Food by The Vetted Table

Outdoor Barbeque

Taryn Kent

a

Apple Pie

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It doesn’t get more Americana than apple pie. We love the classic Apple Crumbly Pie at the new Betty’s Pie Whole in Encinitas ($24). But for a fun spin, try the apple pie-flavored moonshine made by Ole Smoky ($20 per 20-ounce jar, available at Quality Liquor Store in University Heights, Krisp Market downtown, and other retailers). It’s like apple pie for hipsters.

b

Beer  

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Stay crafty, San Diego! For warmer weather, try a lighter, lower-in-alcohol-by-volume (ABV) session IPA like Stone Brewing Co.’s Go To IPA. We also recommend Monkey Paw’s Low & Slow Smoked Lager (growler fills only, but this one makes for an excellent BBQ pairing) and the new-for-summer Green Flash Brewing Company White IPA.

beer

c

Condiments

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Customizable dishes are a big trend in catering right now. Impress your guests with a wide variety of spices, sauces, or salsas, from bacon maple jam and kale pesto to kimchee and

tomato chutney. Display them in pots or bowls on the table. (Universal Expert condiment set, $30, West Elm)

condiments

d

Décor

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Gingham, vintage lace, mason jars—let your creative juices fly. Come up with a theme or a bright color palette for summertime. “[Fruit] colors are a fun, easy way to make a summer tablescape pop, especially if you have a tree nearby,” says Farra Mirón of The Hostess Haven. We love the look of cherries in a mini paper bag.

Cherries in a mini paper bag

Taryn Kent

e

Eggs

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Every good summer party needs some kind of egg dish, whether it’s a garnish, salad, appetizer, or other egg-citing option. Want to go the extra mile? Head to sandiegomagazine.com and find a recipe for fried chicken deviled eggs from East Village restaurant Neighborhood.

f

Food Truck

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Don’t feel like doing the grilling yourself? Hire a food truck to come to your house and do it for you. There are tons of local trucks to choose from, but we recommend Mastiff Sausage Company for brats, dogs, and other BBQ-friendly fare; Super Q for decadent grilled mac-n-cheese sandwiches; and The Vetted Table, MIHO Gastrotruck’s catering branch, for the pork sliders (pictured under “s” for sliders).

Croquet

Croquet

Croquet

g

Games

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Who’s up for some corn hole, horseshoes, bocce ball, croquet ($169, Pottery Barn), badminton, or Giant Jenga ($220, amazon.com)? A little score-keeping and friendly competition instantly makes things lively. Beyond lawn games, there’s always karaoke, which tempts everyone from would-be American Idols to the shyest of the bunch. Karaoke USA’s portable version makes it easy to take the party outside ($100, Walmart). Tip: Save this one for after dinner, so guests are feeling a little looser and more inclined to participate.

h

Heat Lamps

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Yes, we live in the land of eternal summer, but it gets chilly at night. Keep your guests comfortable and warm with these sleek glass tube and stainless steel patio heaters ($400, target.com). You can also rent outdoor heaters (start at $79 each or $35 for a tabletop heater, abbeypartyrentals.com). Don’t have the space or budget for a fancy heater? Offer your guests colorful blankets and shawls.

Instagram photos

Taryn Kent

i

Instagram

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Snap, post, and hashtag it. Your insanely cool party décor will only look better in the amber haze of an Instagram filter. Devise a custom hashtag for your event (eg. #SDMagBBQ), make sure all your guests use it when they post photos, and just like that, you’ll have a ton of memories forever preserved on the Web. Bonus: Sites like Printstagram specialize in making albums and other personalized items from Instagram photos. How snappy! (P.S. If you don’t understand anything we just said, ask your kids.)

j

Jams

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Ditch the iTunes playlist and Pandora and treat your friends and family to live music. Mariachi Mexicano is just of one San Diego’s many authentic south-of-the-border music groups (619-421-9790). For a different sound, emerging singer-songwriter and Encinitas native Luke Williams blends the stylings of Jack Johnson and fellow San Diegan Jason Mraz. He’s an upscale option, as you may have seen him play at Searsucker or L’Auberge Del Mar (starts at $300 per hour).

Mariachi Mexicano

Mariachi Mexicano

Mariachi Mexicano

k

Kids

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The most courteous guests ask beforehand if they can bring their kids. As the hostess, if you plan to have little ones at the shindig, be sure to set up a kid-friendly area, stocked with tables and chairs, games, and toys. Word to the wise: Drape white butcher block paper over the kiddie tables in lieu of a tablecloth, place some crayons or markers in a cute cup, and invite your younger guests to draw on the table. Also, when in doubt, bubbles in any shape or form are always a crowd-pleaser.

l

Lighting

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When the sun sets, it’s time to turn up the ambience. Candles, tiki torches, fire pits—the options are endless, but it’s hard to argue with the charm of string lights. Opt for a solar-powered version to create an easy, eco-friendly glow. ($20, target.com)

m

Mocktails

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Whether the kids are begging for a fun beverage or the adults need a booze break, cover your bases with a virgin cocktail or two. We’re partial to this zingy strawberry lemonade mocktail from Mister A’s. To make it at home:

Ingredients for lemonade

14 cups water

4 cups fresh lemon juice

3 cups simple syrup

4 1/2 cups Sprite

2 lemons cut into eighths and squeezed into the mix

Ingredients for the strawberry purée

1 box fresh

strawberries, hulled

1/4 cup simple syrup

2 tbsp sugar

Blend the strawberry mixture and put through

a chinois to ensure a smooth consistency.

To make the lemonade

Add 1 oz. strawberry purée to 7 oz. lemonade and shake to ensure proper mixture. Serve over ice and enjoy!

Cookies

n

Neighbors’ Blessing

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If you’ll be fiesta-ing after hours, give neighbors a heads-up about potential noise and parked cars. To soften the blow, send over a small token of your appreciation beforehand, like a bottle of wine or baked treat.

o

Oyster Boys

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San Diego-based catering duo Chris Reid and Rhett Melbo are oyster experts who will bring nearly a dozen varieties to your shindig—and shuck them for your guests, too. They also offer homemade dipping sauces, including mignonette and ponzu. ($550 for 30 dozen oysters, theoysterboys.com)

p

Popsicles

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Nothing says summer like a cool Popsicle. To really wow guests, you can rent vintage ice cream trailer Calexico Creamery, which doles out homemade paletas with an emphasis on Mexican flavors. Guava, cucumber lime, chile mango, and coconut horchata are just a few of the varieties. (starts at $100 for trailer, $3.75 per person)

q

Quotable Conversations

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To break the ice for guests who don’t know each other, dish out lighthearted topics and get the party chatter flowing. Table Topics Dinner Party includes 135 questions, like “When did you get into the most trouble as a teenager?” ($25, uncommongoods.com)

r

Raspberries

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Raspberries, blueberries, blackberries—they all evoke a quintessential summer vibe. Mix a variety into a fruit salad, drop some in sangria, or fill an ice tray with water and berries for colorful cubes. For a locally made dessert, pick up raspberry sorbet from Gelato Vero Caffé. The dairy-free treat looks colorfully chic displayed in a vintage coupe. Mix with mint or vanilla gelato for a more decadent dish, or serve in a large bowl filled with club soda for a fizzy and festive drink. ($30 per gallon; 3753 India Street, Mission Hills)

Sliders

Sliders

Sliders

s

Sliders

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Skip the cumbersome mega-patties and opt for bite-sized burgers, which make it easier to carry on a conversation. Pulled pork sliders, like these made by The Vetted Table, are sure to satisfy.

t

Taco Cart

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If you’d rather mingle than man the BBQ, dozens of local companies will cater your party. The San Diego Taco Company mesquite-grills carne asada and fries tortilla chips and beer-battered fish tacos in front of guests. Chula Vista-based La Taquiza makes mouth-watering adobada pork tacos, and they also rent out tables and chairs for added convenience.

Sun umbrella

u

Umbrella

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Shade is muy importante. Providing SPF and hats is a nice touch, but an umbrella is a basic necessity. For a multipurpose approach, pair a colorful version—we love Crate & Barrel‘s hues—with LED string lights laced underneath to transition from day to night. (covers start at $139)

v

Vegetarian Options

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Yes, even herbivores attend carnivorous parties. Keep a spread of salads and grilled veggies ready alongside meat-free burgers.

Grilled mangoes and summer veggies with coconut and lemongrass sauce

By The Vetted Table

Grilled mangoes and summer veggies with coconut and lemongrass sauce

Grilled mangoes and summer veggies with coconut and lemongrass sauce

Grilled mangoes and summer veggies with coconut and lemongrass sauce

• 2 28-oz. cans coconut milk
• 1 bunch lemongrass
• 1 lime + 1 tsp zest
• 1 Meyer lemon + 1 tsp zest
• 3 ripe mangoes
• 2 bunches pencil asparagus
• 3 Yellowmine summer squash
• 3 8-ball squash
• 1 red onion
• 1 lb. cherry tomatoes
• 2 red bell peppers
• 2 yellow bell peppers
• 1 1/2 tbsp salt
• 1 tsp chile flakes
• 1 tsp cumin
• 1/2 cup EVOO

1. Slice (1-inch thick)the mangoes, squash, onion, and peppers and place in a large bowl with the cherry tomatoes and asparagus. Add EVOO, lime and lemon zest, 1 tablespoon salt, cumin, and chile flakes.

2. While marinating the veggies, reduce coconut milk with 1/2 tablespoon salt, lemongrass, and lemon and lime juices for 12 minutes. Let cool at room temperature.

3. On a medium-heated grill, cook the fruit and veggies, turning often so they don’t burn. Place them on a platter and drizzle with 3 tablespoons of the sauce and serve the rest on the side.

Watermelon Margarita

Watermelon Margarita

Watermelon Margarita

w

Watermelon Margarita

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Watermelon = summer. Here’s a refreshing cocktail incorporating our favorite melon, from Richard Sandoval’s Venga Venga Cantina and Tequila Bar in Chula Vista.

La Sandia Margarita

1 1/2 oz. tequila

2 oz. sour mix

1 lime slice

1 oz. fresh watermelon chunks

Sour mix

fresh lemon juice (equal parts)

fresh lime juice (equal parts)

water

homemade simple syrup (sugar and water)

Shake and serve on the rocks

x

X-Factor

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If you want your party to be “legend… wait for it… ary!” go for the X-factor—that extra pop, surprise, or unique element that will help you out-BBQ other BBQs. Wheel out your drinks in a Radio Flyer wagon, take communal shots on the hour every hour, or commission an ice luge. #bestpartyever

y

Yard Work

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Before you even think about matching your flatware to your stripey straws, assess your landscaping. Five quick fixes to transform a yard: Fertilize the lawn (a week prior), cut the grass, paint the backyard fence, and plant an herb garden (garnish for the steaks).

z

Zero Cleanup

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Well, at least minimal cleanup. Save a little bit of elbow grease with Joanne Hudson’s Basics line of biodegradable bamboo plates and utensils. Stylish, disposable dishware without the guilt. ($69 per set of 100 plates, joannehudson.com)

Tokyo unquestionably holds the title as one of the best, if not the best, food cities of the world. But despite the plethora of Michelin-starred kaiseki restaurants and hole-in-the-wall ramen joints, you’d be remiss in walking past glowing signs beckoning you to enter one of the 56,000-plus konbini across the country.

Konbini cafes like Lawson’s, FamilyMart, and 7-Eleven may look like run-of-the-mill convenience stores, but convenience store culture is a completely different animal there. Absent are the sad, floppy hot dogs sizzling sweatily on a rotating wheel of misery. Instead, konbini are stocked with a bevy of hot and cold drinks in every imaginable flavor, meals like tamago sandos (Japanese egg salad sandwiches) and prepacked bento boxes, snacks like onigiri (handheld triangles of rice and seaweed, often filled with fish or pickled plum), and even limited-edition merchandise (not unlike Wawa’s line of merch). 

Soon, Hillcrest will get a taste of konbibi culture. Hako Hako opens in front of Uptown Inn by Vantaggio, next to Ramen Ryoma, in early 2027.

Kenji Blouin-Ito, a half-Japanese, half-French San Diego native grew up eating Japanese food at home and during trips across the Pacific. “I remember looking forward to eating bentos on the train,” he says, grabbing quick items to munch on without sacrificing quality or succumbing to cost. When in France, he saw a rise of appreciation for casual Japanese cuisine, “long before it happened here.” 

So he decided to bring it here. After AB 626 passed in 2018 to allow different jurisdictions to permit Microenterprise Home Kitchen Operations (MEHKOs), Blouin-Ito launched Foodnome, the first legal marketplace for homemade food in the US. Eventually, the national nonprofit The Cook Alliance took over the project, leaving him open to the next new idea but with the experience of running a food-based business. 

“That experience changed how I think about food, not just what makes it good but what makes it work,” he explains. Bento boxes felt affordable in a time of inflation, convenient in a bustling world, and versatile to a variety of palates. When he got the chance to open a konbini himself, he went for it. 

His family runs Uptown Inn, a mix of apartments and hotel rooms that’s seen increased food traffic over the past few years. “We had a small space in front of the building that wasn’t being used, and it just made sense,” he says. Hako means “box” in Japanese, a reference to both bentos and small space from where he’ll sling freshly made bentos, coffee, drinks, pastries, snacks, and a small retail selection.

Hako Hako will initially open for morning and afternoon hours, but you don’t have to wait until next year to get a taste of Japanese culture. Blouin-Ito’s concept is popping up at various coffee shops around San Diego, with a few coming up: Easy Does It on September 19 and Cafe Moto on October 17. Until then, practice the art of gaman: patience with grace. 

Hako Hako opens at 819 University Avenue in Hillcrest in early 2027.

San Diego Restaurant News & Food Events

Beth’s Bites

• Sushi Tadokoro held on to its Michelin star for three years—no mean feat for anyone. But now, the Old Town restaurant is changing things up, eliminating lunch and à la carte service at the end of September before transforming into an omakase-only experience in October. The dining room will close from October 1 through October 22 to make the change, but promises it will be “more intimate. More personal. More focused on each guest and every piece we serve.” Sounds worth the wait.
• Bock brought new life to South Park when the German-inspired beer bar opened after a long construction process by owner Brian Jensen (Vino Carta, Bottlecraft). Now, Bock is getting its own shot in the arm with a new in-house kitchen from the people behind Majorette, Love Letters Pizza, and Scrimshaw Coffee. Kurz, or “quick” in German, is already open, serving European-inspired bites like the requisite currywurst, Bavarian pretzel, and schnitzel, along with some newcomers like a pierogi and famous “Majorette burger.” (I can confirm it’s a damn good burger.) Reminder: Bock and Kurz are 21+, so leave the kinders at home.
• The popular Japanese dessert chain Warabimochi Kamakura already has 70-plus locations in Japan, Australia, China, Thailand, and the U.K. (to name a few), but is finally opening a location in Convoy District at 8322 Clairemont Blvd. After a successful pop-up test run at Asa Bakery, Warabimochi Kamakura will bring its signature warabimochi (a traditional simple, jelly-like dessert), plus tea like matcha and hojicha, as well as soft serve as soon as October, but possibly November. (Although warabimochi is sometimes considered a summer treat, I’m pretty sure I can make an exception for autumn.)

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].

No matter your job, it’s helpful to find some sort of joy in it to avoid going completely insane. Some people savor the variety of personalities when dealing with customers. Others find comfort in the predictability of closing a bar after last call, counting tips and wiping counters. Perhaps achieving Inbox Zero really gets your blood pumping, or shipping a new product design sparks joy.

For Heidi Greenwood and Juerie Masters, work doesn’t get better than logistics and operations.

“[We] both love all the unsexy parts of supply chain and backend management,” laughs Greenwood. Tracking outbound orders? Ensuring compliance? Managing inbound freight? Stop me if this is getting too hot for you!

Not enough people think about the unsexy reality of running a business before launch, but effectively and consistently keeping an eye on operations separates successful companies from out-of-business ones. Both Masters and Greenwood already own their own businesses—Greenwood is behind the wine zine Campestre Mag and runs the online wine shop Esquina, and Masters co-owns Clos Wine Shop and Fintastic Provisions in University Heights with her husband Paul. Apparently, these gigs weren’t enough to satisfy their collective yearning for spreadsheets and inventory maintenance. 

September 2, 2026

A Gluten- and Dairy-Free Bakery Is Popping Up Across San DiegoRELATED ARTICLE

So, they decided to start another business together—Sosal Line, a San Diego-based import and distribution company specializing in global pantry items. The pair launched Sosal Line at the beginning of 2025 and currently only sell three brands of tinned fish, but Greenwood says they plan to expand their offerings as they discover other small or family-run businesses that share their values.

“We want to work with brands and with products that really have a sense of place and actually tell a story—not just the product, but the people behind it too,” she says. 

Masters and Greenwood are both Korean-American and named this burgeoning business after Haenyeo, the legendary free-diving women of Jeju Island in South Korea. Traditional Haenyeo equipment and garb include oribal (swim fins), yeoncheol (lead belts to help them sink), and the company’s namesake sosal, a hand-held fishing spear (sometimes called jaksal). 

The average person, if sitting completely still, can stay underwater for up to a minute and a half at most. Haenyeo can hold their breath for up to three minutes while actively foraging, harvesting, and swimming. Scientists say these diving women spend more time underwater than any other group of humans on earth. Not badass enough for you? The average age of Haenyeo is around 70.

“Fishing is a strong heritage for Koreans, and it’s the same here in San Diego with the Portuguese settlers,” Greenwood explains. (We aren’t the tuna capital of the US for no reason.) 

Sosal Line carries 100 percent traceable, wild caught fish from Galicia in Northern Spain and the Pacific Northwest, all family-owned companies who don’t compromise on sustainable practices. Tinned fish has never been more popular—or more debated—but there’s more to it than cute labels designed for maximum Instagram reach. “I want to know who I’m purchasing from,” says Greenwood. One of their suppliers, Craft Fish Co., which is based in San Diego but fishes in the PNW, is run by JJ and Jessica Gerritsen. JJ catches, Jessica packages, and it’s a business relationship on a first-name basis. “You can’t find that when you’re working with some nameless brand.”

San Diegans can find Sosal Line products at local retailers like Clos/Fintastic (obviously), allmine in Oceanside, Always Hungry Grocery & Goods in Carlsbad, J. Brix Wines in San Marcos, Collins & Coupe/Tablespoon in North Park, and Green Acre in La Jolla. They’re also available in select retailers in Northern California, Oregon, Arizona, and strangely enough, South Carolina. Expanding its client base is, of course, a goal. But not at the expense of quality or joy of discovery.

“I would love to see people try food from different cultures and be excited about it,” says Greenwood. “Maybe make them want to travel to experience different areas of the world.” 

San Diego Restaurant News & Events

Manna Coffee Co. Is A Family Affair  

La Mesa: a bucolic, hill-dappled city long regarded as a somewhat frumpy, never quite trendy bridge between the urban cool of Mid-City and the rural sprawls of East County. La Mesa’s population clocks in at around 4 percent of the city of San Diego’s—fewer than Chula Vista, Oceanside, Escondido, Carlsbad, El Cajon, Vista, San Marcos, and Encinitas, in that order. It’s home to a killer Oktoberfest, one of the best charter high schools in the state, and a theatrical mayor who tools around town in a golf cart (and so far, hasn’t cut any arts funding or closed public bathrooms). 

But any area that’s only 20 minutes from downtown San Diego and under 20 miles to Mission Bay will only stay under the radar for so long. Slowly but surely, bits and bobs from San Diego’s cultural tastemakers have been popping up all over town. Dark Horse Coffee and the boutique Small Batch both opened in La Mesa in 2018. Stella Jean’s and Pop Pie are coming later this year. Native Poppy is building its new headquarters and studio this fall. After a year in business, the new owners of JK’s Greek have established themselves as one of the best Greek restaurants in the county. 

Next year, La Mesa will get one of its most ambitious projects yet. Billy and Suzanna Beltz, owners of Lost Cause Meadery and Oddish Wine, are pouring everything they have into renovating a 5,000-square-foot building between the Village and MacArthur Park to open a wine/beer bar, coffee shop, all-day cafe, and wine shop. 

September 2, 2026

A Gluten- and Dairy-Free Bakery Is Popping Up Across San DiegoRELATED ARTICLE

The concept doesn’t have a name (yet), and Bica in Normal Heights will come on as a partner to run the restaurant aspect and coffee program (which also won’t be called Bica. Still lots of naming decisions to be made). But the Beltz’s vision is to create something in La Mesa that doesn’t exist yet—a community gathering space open from morning until night that’s family-friendly, creatively designed, and well… cool. 

The building has been around since the 1940s, first operating as a neighborhood market, then butcher shop, secondhand children’s store, electronics store, dry cleaners, and bike shop. The Beltzses say they plan to keep the “soul and character” of the space as much as possible, highlighting original details like a barrel-shaped wooden roof, brightening up the corner building by utilizing the large front windows, and eventually building an outdoor dining/drinking space and kid-friendly area—a must for the neighborhood’s plethora of young families. They tapped all locals for the design and build: Tecscape Design, design consultant Carly Miller-Chen (who owns Ayi boutique in South Park) to create the space, and local contractor CLTVT. 

Starting in the morning, the space will offer coffee and light breakfast items before transitioning to lunch and dinner menus, plus a full bar that will feature Oddish and Lost Cause products as well as other local wines, beers, ciders, and other beverages alongside an aperitivo program and low-ABV cocktails and spritzes. Food-wise, they plan to install a wood-fired oven and rotisserie, but expect more menu details to be revealed closer to opening. 

There will also be a small retail space focused on natural wines and ciders from places like Raging Cider & Mead in San Marcos and other San Diego and Baja California makers. But don’t expect run-of-the-mill options from the guy who makes weird wines and mead, the oldest alcoholic beverage in human history (hardly TikTok trend material). “We have a unique perspective… Hopefully we can expand some palates and minds in the process,” says Billy.

Community is the heart of the project, more than food, more than drinks. “We have a young family. [Bica owners] Manny [Da Luz] and Charlie [Knowles] have families,” says Billy. Suzanna adds: “People want a space that they know they’re going to get really amazing food, really fun drinks, but they can also feel like they can bring their kids during the weeknights.” It won’t be North Park 2.0, although many families now living in La Mesa came from various neighborhoods across Mid-City (like the Beltzes). It’s filling a void. It’s something they can build from the ground up. And just maybe, it’s something that will surprise people who have yet to discover La Mesa’s potential. 

Oddish Wine/Lost Cause Meadery’s new concept is projected to open by the end of 2027 at 8495 La Mesa Blvd.

San Diego Restaurant News & Food Events

Beth’s Bites

• For as long as I can remember, my favorite animal in the world has been bunnies. (You’d think I would have been cured of the notion after adopting an adorable, but absolutely diabolical rabbit in my teens, but alas, it did not.) If you, too, love gazing at cute little cotton tails and velvety-soft ears, then join me for Bunnies & Brunch on Saturday, September 26 at Hilton San Diego Gaslamp Quarter’s Wild Hare Bar Garden. (I had no idea that downtown San Diego was once home to a robust rabbit population in the mid-19th century, but today I learned!) Yes, there will be a bunny petting farm from 11 a.m. to 1 p.m. Take a number, pal.
• Keeping with the animal theme, there’s a new snake in town. Serpent & Stone, a Greek-inspired restaurant and lounge opened this weekend at 750 Front Street with Mediterranean classics like falafel, Greek meatballs, skewers, Greek salads, and mythology-inspired cocktails like “The Aphrodite” (pea-flower-infused Ketel One vodka with passion fruit, Madagascar vanilla, Passoã, lime and champagne). If you didn’t make it to Mykonos this summer, this sounds like a decent alternative. 
• Mat Robar, Jesse Pine, and Winslow Sawyer launched Pure Project in 2016 with the idea of centering a brewery around sustainability, rather than leaving it as an afterthought or bonus. Most recently, they released Closed Loops, a collaborative murky IPA with Societe Brewing Company and Dalum Beverage Equipment, the latter of which installed CO2 capturing machines at both breweries earlier this year. Since February, Pure Project has recaptured and reused over 74,500 pounds of CO₂ emissions, keeping all of that out of the air and staying on track to hit over 119,000 pounds by the end of the year. The hazy IPA brewed with Tropical Fusion, Mosaic, and Strata Cryo hops is now on draft and in to-go four-packs at all five Pure Project locations, and I’ve got to say, it’s really nice to see environmental enthusiasts doing their part. 
• Cheerio, California English. The Sorrento Valley British restaurant launched by celebrity chef Richard Blais will close permanently at the end of September. May your prime rib “proper roast” and Scotch eggs live on in another realm somewhere.

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].

Midway through my phone conversation with Shannon English, owner of The Delicate Squash, I hear an alarm shrilling in her background. 

“Sorry, I’ve got to pull some cookies out of the oven right now!” she apologizes. After a few beats, she picks the phone back up and laughs. “I feel like I’m bouncing around all over the place.”

After hearing her run through a list of her professions and current hobbies, I’d have to agree. English runs The Delicate Squash, a gluten- and dairy-free bakery; teaches cooking demos; pops up at farmers markets; wrote a book of poetry (Deep Water came out this month from Beyond the Veil Press); hosts a monthly open mic night; dipped her toe into ballet; recently joined a running club; volunteers at local farms; and finally, teaches at a play-based, nature-based preschool.

I’m tired just talking to her. 

Surprising no one, English seems to have unlimited energy and enthusiasm for all this work, notably in education. Early childhood education is one of the most pivotal times for nurturing lifelong learning, but she also aims to educate the public on how to eat cleaner, feel better, and support your local food systems. She started The Delicate Squash in late 2023 after discovering she has a chronic illness, going through the typical standards of care and even strict elimination diets, to no avail. 

“I’m not going to say I found a diet that has ‘cured’ me, but I have found that taking a more mindful approach to a lot of things, including diet, has made symptoms far more manageable for me,” she says. 

Even people with dietary restrictions deserve a little treat from time to time, but she had a hard time finding anything that tasted good and made her feel good. Thus, The Delicate Squash was born.

All of her baked goods avoid gluten and dairy, and use natural sweeteners like coconut sugar or maple syrup as well as herbs, fruits, foraged flowers, and other natural flavorings. Her signature cookie, the “Delicate” cookie, is a sea salt dark chocolate cookie that’s soft, a little salty, a little sweet, and made with oatmeal to keep it gluten-free. Other crowd favorites are thumbprint jam cookies with jams made from scratch with change seasonally; breakfast pastries like orange, dark chocolate and cardamom scones; brownies; orange and black sesame banana bread; seasonal pies; and custom and seasonal cakes (currently, the late summer flavor is a dark chocolate coconut milk ganache with berry jam).

August 28, 2026

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English says some people are surprised she can produce such a variety of goods with the dietary restrictions she adheres to. “A lot of feedback I get is ‘I could never do that,’” she says. But if she can do it, she assures me that anyone can. “I like to say ‘practice makes progress, not perfection.’” 

Her advice? Focus more on being present than presentation, and don’t be afraid to experiment to keep things interesting. And if that doesn’t work, you can always hit her open mic night to ask for tips.

Customers can order from The Delicate Squash’s online store, check her upcoming schedule of pop-ups, or find her goods at various independent retailers around San Diego.

San Diego Restaurant News & Food Events

Vinyl Listening Room Opening Inside Escondido’s Distinction Gallery

Escondido is getting in on the listening bar phenomenon. On September 5, musicians Mat Rakers, Kevin Capacia, and Billy Petty will open Plot Armor, a Japanese-style vinyl listening bar that Rakers says they aim to feel “curated and intelligent.” 

“Currently, there are not a lot of ‘cool’ spots in Escondido,” he says. Backed by The San Diego Music And Art Company and The Escondido Music And Art Company, Plot Armor will soon offer sake, wine, beer, and soju cocktails, plus Japanese non-alcoholic options and cold brew. Eventually, they’ll add Japanese-inspired snacks, but the focus will be creating a small place (very small—the seating capacity is 20) where vinyl junkies can come listen, linger, and libate. 

Beth’s Bites

• Ocean Beach has a new watering hole. The Jetty opened in July at 4934 Voltaire Street (where Voltaire Beach House used to be), and while I don’t think OBceans were hurting for where to get a drink, the more the merrier. 
• Chinese restaurant powerhouse Chef Fei is finally making it to the U.S., opening a spot at Westfield UTC mall on September 5. Known for Hunan-style stir fry dishes, it’s often lauded as one of the most consistently solid chains in the world—in fact, in 2018 chef Fei Lianghui took home the highest honor a Chinese chef can earn, the China Golden Chef Award. Again, I don’t think mallgoers were hurting for great places to slurp some noodles, but there’s always room in my heart for more stir fry.
• In past years, Fairmont Grand Del Mar didn’t exactly jump to mind when I looked for different Día de Muertos celebrations around San Diego. That changes this year, when the five-star resort will debut its first Día de Muertos celebration on November 1. Michelin-recognized chefs like Javier Plascencia (Erizo, Animalon), Roberto Alcocer (Valle), Drew Deckman (Deckman’s En El Mogor), and more will come from both sides of the border for one night only, with proceeds going to Fundación Tijuana Sin Hambre. Get ready for what will undoubtedly be San Diego’s most upscale take on the Mexican holiday.

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