The Best Eats, Treats, and Meats for Super Bowl 2022 in San Diego

Updated February 2, 2024

Hosting a Super Bowl party is hard work. All of the food prep, clean-up, and rowdy houseguests can make this day into a nightmare. So why not go out and enjoy some drinks, eat some great food without the clean-up, and cheer on your team? Whether you root for the 49ers or the Chiefs, spend February 11 at one of these San Diego hotspots to watch Super Bowl LVIII. Sunday is supposed to be a day of rest, so we made the list for you. Kick off is at 3:30p.m., and all you have to do is pick which spot sounds best.

If You Want a Place with 20 or More TVs

Barleymash

Head downtown to Barleymash and watch the game on one of their 45 TVs. Sports Illustrated even once hailed it as one of the best places in the country to watch the Super Bowl, so call ahead to reserve your spot or arrive early to secure your spot.

600 Fifth Ave #6916, Gaslamp Quarter

Slater’s 50/50

If you’re planning on steering clear from the downtown chaos, Slater’s 50/50 in Liberty Station is home to over 50 beers taps and 22 screens to enjoy the game. Attend their Big Game Watch Party for $90 and receive one entree, one appetizer, and access to their open bar throughout the duration of the game.

2750 Dewey Rd #193, Point Loma

Draft Republic

For North County fans, Draft Republic locations in Carlsbad and San Marcos both has over 70 TVs to choose from and hundreds of beers on tap. Grab a seat anywhere because chances are good that you’ll be facing at least one TV. Enjoy Draft Republic’s all day Super Sunday Special offering $8 appetizers and Draft Republic beers, $2 off their pound of wings, and their Half Time Happy Hour Blitz offering 50 percent off well cocktails and selects pints and wines.

5958 Avenida Encinas, Carlsbad and 255 Redel Rd, San Marcos

If You Want a Comfy Chair

Harrah’s Resort SoCal

Take a little trip up to Funner, CA, go to Harrah’s Resort Southern California and settle into one of their plush recliners located in the Events Center. Opt for their VIP Viewing Package featuring Topgolf Swing Suites transformed into exclusive viewing theaters for the big game, along with a bucket of beer and a private cocktail server upon reservation. Tickets are $150 which includes a table for two and entry at 2:30 p.m.

777 S Resort Dr, Valley Center

San Diego Bars for San Francisco 49ers Fans

Moonshine Beach

Don yourself in scarlet and gold before making your way to Moonshine Beach in PB for their Super Sunday Party, featuring special offers like five Bud Light or Budweiser beers for $32, $8 Tito’s or Jack Daniel’s, and $10 sliders. Doors open at 2:30 p.m., there is no cover, and it’s first come, first served, so don’t be late!

1165 Garnet Ave, Pacific Beach

Saddle Bar

North County 49ers fans can gather at Saddle Bar in Solana Beach, a cozy 1920s bike-shop-turned-sports-bar. For the ultimate Super Bowl watch party, don you’re Patrick Mahomes or Joe Montana jersey and join the fun at this 49ers hub.

123 Plaza St, Solana Beach

San Diego Bars for Kansas City Chiefs Fans

Kansas City Barbeque

The name of this spot says it all: Kansas City Barbeque. Known for it’s appearance in Top Gun, this Gaslamp watering hole is the ideal spot to revel in another Chiefs Super Bowl win with quality BBQ, local craft beers, and fellow Chiefs fans.

600 W Harbor Dr, Gaslamp Quarter

Home and Away

Make your way over to Home and Away to be greeted by friendly faces dressed in red and white on Super Bowl Sunday. This popular Old Town sports bar serves as the home field for local members of the Chiefs Kingdom.

2222 San Diego Ave, Old Town

Super Bowl Sunday Specials in San Diego

Manchester Grand Hyatt

At Manchester Grand Hyatt‘s The Landing, football fans can watch the big game on a large projector screen while indulging in their game day menu consisting of loaded nachos, BBQ candy, and buffalo chicken sandwiches with $2 off draft beers.

1 Market Pl, Seaport Village

Morena Provisions

Bay Park’s Morena Provisions is cooking up a modern twist on stadium favorites this year for takeout and delivery. Their special Super Bowl Sunday menu includes salt and pepper chicken wings, pigs in a blanket, onion dip, baby back ribs, and so much more.

1122 Morena Blvd, Bay Park

Nason’s Beer Hall at the Pendry

Celebrate the end of the NFL season downtown at Nason’s Beer Hall at the Pendry Hotel. The hotel’s brewery is home to 23 televisions to catch every moment and is offering fans $10 Don Julio Tequila drinks along with $30 buckets of Modelo Especial or Pacifico beer.

570 J St, Gaslamp Quarter

Village Pizzeria

Coronado’s Village Pizzeria is offering a to-go Super Bowl Party Pack that caters to six to 10 guests. Meal packs come with 10-piece wings, 10 mozzarella and zucchini sticks, and a 12-pack of Diablo garlic knots for $60. Add on a large single-topping pizza or a family salad for an additional $12.

1206 Orange Ave and 1201 1st St, Coronado

Fairmont Grand Del Mar

Scramble over to The Clubhouse Grill at the Fairmont Grand Del Mar for a Super Bowl buffet for the books for $89 per person with the option of bottomless beers for an addition $49. Buffet starts at 2 p.m. and ends once the game clock stops. Reserve your spot here.

5200 Grand Del Mar Way, Carmel Valley

Del’s Hideout

Swing by this Del Cerro Texas BBQ joint to catch the pigskin game or an order of pigskin to go. Swing by the restaurant for tailgate specials including $25 and $30 buckets of domestics and import beers along with plenty of game day bites like their tri trip nachos or pulled pork sliders. For those hosting your own watch party, check out their catering offerings for groups of eight to 80.

5351 Adobe Falls Rd, Del Cerro

The Rabbit Hole

Located on Adams Avenue in Normal Heights, The Rabbit Hole is your destination for the big game. Their game day specials include $7 bloody Marys, $30 Nütrl hard seltzer buckets, and savory bites like their loaded fries topped with bacon bits, or their fried pickles.

3377 Adams Ave, Normal Heights

You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.

And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos. 

Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family. 

Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013). 

Now Becker is branching out again, opening two new concepts in Barrio Logan this fall. 

The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread. 

“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.” 

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Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain. 

The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak. 

The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”

He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service. 

Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items. 

Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood. 

Santo Palo opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.

Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.

Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism. 

“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere. 

Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.

The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”

Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics. 

The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally. 

This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.

“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see. 

Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.

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When I was pregnant, my food craving was singular and intense. If I didn’t eat at least one thing doused in cinnamon every day (ideally, more than one), I was—to put it gently—a complete monster. 

Since then, my obsession has tempered somewhat. But cinnamon buns still perch high on my top treats list, so I’m always on the lookout for the next great place to indulge. IMO, The Huddle in Mission Hills’ mondo cinnamon roll remains top-tier, but after eyeing the ooey, gooey goodies from Sinner Buns, we might have a contender. 

Originally from Ukraine, Daria Nadar had already done everything one can do at a bakery—business operations, wholesale contracts, actually baking, you name it—so during the pandemic, she started dabbling with perfecting her cinnamon rolls. After she got a couple fans over social media, she threw her first pop-up to see how they’d be received. She sold out.

After a few false starts with a couple storefronts and business deals, Nadar officially launched Sinner Buns in October 2025 with her partner Filipe Pazi. After making it through an unexpectedly hectic season stuffed with holiday orders, the team closed temporarily to get everything in line and reopened this April. Business has remained in full swing ever since. 

There are only so many ingredients in a cinnamon roll, but “the process is what makes it special,” she says, adding they use fresh yeast rather than powder and a 48-hour process for each batch of brioche dough made to order. (Thus the need for pre-orders.) Customers can preorder until Thursday each week for pickup Friday, Saturday, or Sunday from Sinner Buns’ ghost kitchen at 780 Hollister Street, just east of Imperial Beach.

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You can also catch her at various pop-ups around San Diego, the next one taking place on Saturday, August 22 at Infusion Lab Coffee in Pacific Beach. Eventually, Nadar opens to offer nationwide shipping (once she figures out the logistics and quality control) and one day, her own storefront. 

But it’ll be on her terms, not the whims of social media. “We already learned how to not only rely on virality of the product, because you go viral and then it fades,” she says. “It’s a slow burner, and I know eventually, it’s going to grow much more.”

San Diego Restaurant News & Food Events

Beth’s Bites

• Get spirited away at the 17th annual San Diego Spirits Festival. If you understood that reference, I regret to inform you that it is not a Studio Ghibli watchathon, but it’s still a win with a bonanza of craft makers pouring libations at the Museum of Contemporary Art in La Jolla for two full days. On September 26-27, try sips, glugs, and guzzles from brands like Condesa Gin and Uncle Nearest (with some bites to wash it all down, of course). Could you ask for a more picturesque venue? Spoiler alert: no.
• You love to see a longtime employee take the reins of a beloved local institution. That’s exactly what happened at Konito’s Cafe in Pacific Beach, which is currently transitioning to Pablo’s Cafe, which is now under new ownership. (Yes, his name is Pablo.) Will their breakfast sandwich still slap? Guess we’ll have to go find out. 
• I’ve yet to visit Tigawok, the small California-based chain serving mini bowls like Kung Pao chicken and Mapo tofu. But the latest storefront (and the first in San Diego) is now soft open in La Jolla, and it’s only a matter of time before their Sichuan shredded chicken gets in my belly.

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When San Diego launched Micro Enterprise Home Kitchen Operations (MEHKO), it changed everything. Riverside County first established the experimental program in 2019, with San Diego introducing its own countywide pilot program in 2022 and granting it permanent status in 2024. The new category allowed people to launch at-home retail food operations—basically, home restaurants—with special requirements and restrictions to ensure food safety and smooth operations. Over two dozen counties across California have since adopted their own versions with over 1,200 permits issued, around 100 of them in San Diego alone.

Some have a dizzyingly long waitlist (Warung RieRie), others are still getting their name out there (The Hidden Gazebo Eatery), and still others use MEHKO for pickups rather than fully opening their home as an onsite dining facility. Love Pupusas falls into that category.

Yanira Majano came with her family from El Salvador to the United States when she was 11 years old, bringing a love of cooking and desire to share the country’s cuisine along with her. “There’s a lot of similarity [between Salvadoran food and] Central, South America, even Baja Mexico,” she says. Salvadoran cooking tends to be less spicy than some Mexican cuisines, with an emphasis on ingredients like corn, staples like yucca root (cassava), meats like crispy pork (chicharrón), and sides like curtido, a tangy cabbage slaw that’s typically either naturally fermented or vinegar-based. 

And of course, the signature dish of El Salvador—pupusas. 

In San Diego, Salvadoran food lacks the widespread availability of other Latin American cuisines like Mexican or Peruvian food, but Majano says she’s seen pupusas gain popularity over the past few years. But she likes to think her recipes, which have been passed down by her mother and kitchen partner Martha, contain a certain special something.

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Some pupuserías use rice flour to create the handheld stuffed tortillas, but she prefers the more traditional gluten-free corn flour. Still, it’s what’s inside that really counts. “That’s where we put our own touch,” she explains. Most of Majano’s pupusas come with cheese and different fillings like carnitas, black beans, mushrooms, or zucchini, but she also offers vegan options. Every one comes with a side of curtido and salsa, each made fresh daily.

Showing people the magic of home-cooked food might not have been possible without the MEHKO program or The Cook Alliance, a MEHKO support and advocacy coalition. Opening a brick-and-mortar restaurant requires a huge amount of start-up capital—at least six figures, generally. Not exactly pocket change. “But when the MEHKO program started in 2022, I said, ‘Oh my God, this is for me,’” says Majano. 

Now with four years under her belt, she says she’d love to bring Love Pupusas to more food festivals, host more pop-ups, and eventually open a food truck to keep serving the humble dish of her homeland, taking pride in every bite. “[I put] a lot of love in everything I do. You see it when you taste the food,” she promises. 

Pre-order Love Pupusas for next day pickup in Rancho Peñasquitos between noon and 5 p.m.

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San Diego Restaurant News & Food Events

Beth’s Bites

• It’s not the end of the road for Catalina Offshore Products—just the end of an address. The local family-owned fish market announced that come September, they are moving from their longtime location in the Morena District to The Old San Diego Seafood Building at 1842 McKinley Avenue in National City. Normal business operations will resume in October with the same retail market fully stocked with premium seafood and local catches, so it’s not goodbye, it’s just “see you later.” (And yes, 5202 Lovelock Street is still open until moving day.)
• Don’t come at me with complaints about autumnal seasonal creep—I got an email this week about holiday shopping. In August. In comparison, the 2026 release of Karl Strauss Oktoberfest seems right on time. For the 38th year in a row, ahead of the Munich-inspired festivities, the 5 percent ABV malty amber lager is now available in bottles, with draft coming to the brewpubs in September. Despite the lack of chill in the air, there’s no reason why your fridge can’t be stocked with this frosty German delight.

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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].