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Why every restaurant in America should provide ballpark nutritional info
I have come up with the bestworst idea in American dining. It’s a revolution, really—hated by pretty much every chef I’ve spoken to. But, really, all the best revolutions are loathed. By “came up with the idea” I mean I stole it from Obama and legions of nutritionists. It was based on this recent conversation with a local chef from a high-end restaurant in San Diego:
ME: “What’s the secret?”
CHEF: “Butter.”
ME: “Even these days? The yoga pants days?”
CHEF: “Yeah, lots of it. And cream.”
This is not a post-New Years New Me Manifesto. Pork belly will still regularly cross my threshold. I’m not going vegetarian, vegan, pescaterian or wearing an animal pelt as a loin cloth and clubbing my meal to death.
But I’ve started to monitor what I put in my body. I refuse to call it “dieting.” Makes me sound like a fashion model who looks in the mirror and hears whale song.
For the last decade or so, I’ve mostly bought food without bad stuff (hormones, pesticides, artificial colorings, “meat extenders,” processed food chemicals, etc.). But a few months ago I started logging a majority of my meals into an app called MyFitnessPal. Takes about two minutes per dish I make at home. The app then gives me a reasonable approximation of the nutrition I’ve just consumed. It’s not a perfect science. But, y’know, ballpark. Aside from the obvious calories, it tells me about how much iron, calcium, vitamins, fat (saturated and unsaturated), sodium, etc.
Doing so, I realized my lack of afternoon energy wasn’t Lyme disease or boring people. I simply wasn’t getting enough iron. I added some iron-rich foods (molasses to steel-cut oatmeal, lentils for snacks), and I no longer narcolepped in public.
Nutrition, or lack thereof, is a pretty hefty problem in America. According to the most recent stats from the CDC, a full 69.2% of Americans over the age of 20 are overweight (35.9% of us have reached clinical obesity). Pretty soon we won’t need to bury our dead. Just lay us on soft ground and let gravity do the work.
There are many, many reasons we’ve become gravitationally significant people. Portion sizes designed for polar bears. Processed food. The fact that Coke is delicious and HBO’s original programming is terribly enjoyable. But one big reason we’re fat is that we don’t cook much at home—and the majority of restaurant food is not shy with the butter, fat and salt. The difference between your mediocre homemade sauce and that sublime Cabernet reduction at your favorite bistro? The chef’s skill—and butter.
In 2010, the US government mandated that any restaurant chain with 20 locations or more must supply its customers with the nutritional information of every dish. We found out that The Outback’s Bloomin’ Onion is basically a deep-fried suicide note. Some bigger restaurant companies have smartly skirted this issue by keeping their locations to 19 or lower, then spinning off a similar concept with a different name.
The massive Darden Restaurants (Olive Garden, Red Lobster, etc.) took a surprisingly progressive measure and launched Seasons52—a healthy concept where no dish exceeds 475 calories. Granted, calories are a shallow, base measure of nutritional content. But at least it’s a start, and Seasons52 does include full nutritional profiles.
It made me think. Why—in this day and age of websites that very quickly give a rough ballpark of nutritional data for any food or dish—wouldn’t every restaurant want to do that for their patrons?
Doing it for daily specials is not feasible. That’s just too much paperwork. But for any dish that’s on the menu for over two weeks? Doesn’t seem unreasonable to spend 5-10 minutes tabulating its nutritional charms or crimes.
Granted, not all restaurants depend on the magical fat bullet. La Costa Resort & Spa is famous for its healthy gourmet. Whisknladle’s chef Ryan Johnston is diabetic and cooks with a lighter touch. Tender Greens makes good food that’s good for you. Most respectable restaurants cook with hormone-free, quality ingredients.
Plus, do I really want to know the fat content of my restaurant meal?
I do.
I’d like to at least have the opportunity to know exactly what I’m putting in my body. Maybe I had a plate of carnitas for lunch, so I’d like to balance things out. I could always exercise my right to willful ignorance and order the poutine.
Granted, you can tell which dishes are fattening, depending on words like “cream” or “fried.” But do I know how much butter it took to finish off the demi-glace? Does something like “Bistro Shrimp Pasta” sound like it would have 2,730 calories? Not really, right? But it does—earning the Cheesecake Factory entrée the title for unhealthiest dish in America in 2012 (an award they win almost every year). Knowing the nutritional value on that one might save you six or seven days on the treadmill.
The technology and information is there to give ballpark nutritional info for standard dishes at restaurants. This, I believe, is the future of dining—not just for chains with 20-plus locations. It will be a boon to the health of Americans.
To be clear, I’m not proposing this be a government-mandated thing. Uncle Sam is a piss poor dinner companion. I’m proposing this be a voluntary movement for the betterment of humanity and the diminishment of our midsections.
So I proposed the idea to a number of San Diego’s top chefs and restauratuers. As you’ll see below, pretty much every one of them loves the idea:
ARTURO KASSEL, CEO WHISKNLADLE HOSPITALITY
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“Could not disagree more. I happen to be in Mexico otherwise I’d track you down and [enact inappropriate violence] on you.”
MATT GORDON, CHEF-OWNER URBAN SOLACE
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“Paperwork nightmare. Think about a whole rib-eye. It gets cut into 12-14 steaks from end to end, and the amount of fat between one end and the other is 30-40% different. How do you possibly account for that with any accuracy?”
Yeah, but I’m only talking ballpark. The average for a ribeye, y’know. Is it going to be a full arterial closure or just a few construction cones in my vena cava?
“To accurately enter just our burger plate (fries, burger, bun, sauces etc.), we’d have to enter 57 ingredients into the magic program (there are spice blends that go into sauces and those sauces go into other sauces to make burger sauce…. yadda yadda yadda..).”
Wow. Fifty-seven ingredients in a burger wins some award somewhere. But I recently entered a 12-ingredient lunch and it took less than three minutes. And if the burger’s gonna have the same basic 49 ingredients for a year, you really only have to do it once. Right, buddy?
“Even the mustards and vinegars we buy have a few ingredients. To start labeling every dish, I’d have to enter over 200 recipes and sub-recipes just to create the damn thing. And then I’d have to update it every day because our food changes so rapidly.”
So you’re on board?
“We should focus on getting real food into people’s mouths. As a home consumer, your goal at a grocery store should to buy mostly foods that DO NOT REQUIRE A LIST OF INGREDIENTS on a label. That means veggies, fruit, meat, and natural dairy products, 100% fruit juices. I think we wouldn’t need apps for that if we made a shift and restaurants like mine shopped that way.”
Final supportive thoughts for our revolution?
“Some restaurant meals you just shouldn’t see the calorie counts. It’d be insane because some things you just shouldn’t know! I think rather than calorie counts, we should focus on good ingredients, not over processed and no too much of the fatty stuff. I think we have turned a corner. We were eating so much overly processed foods, but essentially have the same bodies and digestive system that man has had for a few thousand years. We are not built to take apart such complex molecules, so our bodies end up storing them and changing our metabolism. Eat whole foods, drink red wine, some meat, lots of veggies, some butter and cheese and bread that has nothing but flour, salt, yeast, water and sugar—and you won’t need that damn calorie app.
Glad to hear you’re with me.
TREY FOSHEE, CHEF-PARTNER GEORGE’S AT THE COVE
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“I think it depends. If it’s a place I eat at for lunch everyday then yes it would be helpful. If it’s my anniversary, then I don’t really want to know.”
AMANDA BAUMGARTEN, CHEF-PARTNER WAYPOINT PUBLIC
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“I think that would take all if the romance out of the dining experience. Why would you want to turn every chef-driven restaurant into a Chipotle?”
TRACY BORKUM, OWNER URBAN KITCHEN GROUP
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“I understand the public interest, but that’s why it’s important to eat at restaurants with a sustainable and organic focus. Often times these menus are changing daily due to seasonality, so from a logistical standpoint, it’s not really viable to provide this information. If as a diner you’re interested in this aspect, you should choose venues and chefs who have developed trusted relationships with local purveyors and farmers.”
DEBORAH SCOTT, CHEF-PARTNER COHN RESTAURANT GROUP
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“I think it sounds great in theory. These days the customer is savvy about what they are eating, they like to know exactly what is being put in their bodies. Which is a wonderful thing! But when you look at all the menu changes we make (sometimes daily based on seasonality), it doesn’t make sense logistically. At a chain restaurant they are all doing the same menu so it works for them, but we are constantly changing and adjusting our menu. It’s tougher than it sounds. Although it could be done, the accuracy would be in question and it would have to be refigured constantly.”
RICHARD BLAIS, CHEF-OWNER JUNIPER & IVY (opening in February)
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“I don’t believe independent restaurants should have to list nutritional information. I do think a restaurant’s staff should be well-versed in communicating a dish’s preparation and/or guiding a diner to options that may fit their dietary needs. But listing—well, that makes a restaurant institutional. Order vegetables, put vegetable dishes on menus… That’s enough.”
RYAN JOHNSTON, CHEF-PARTNER WHISKNLADLE HOSPITALITY
I propose every restaurant should post ballpark nutritional info. Even fancy places. What do you think?
“If you need to know this information from restaurants, you’re not going to the right places. If you don’t trust what the restaurant is putting on your plate because it is overly processed and not made from scratch, then it’s probably not good for you. I think it’s more important to know that the food you are eating is unprocessed, natural, non-GMO, free of pesticides and antibiotics than it is to know the exact nutritional content of every dish. I am diabetic and am very conscious of what I am eating. I buy my groceries from Whole Foods and visit my farmers market weekly. I go to restaurants where I know I am eating minimally processed food. Just because you’re counting calories or watching your fat and sugar intake from a label does not make you healthy. A combination of moderate eating and exercise is key. I’m able to monitor my intake of sugar not by reading labels but by making sure I am eating nutrient dense foods from reliable and reputable sources.
What do you think? Chime in below.
Do you want to know the nutritional value of this delicious cornbread?
PARTNER CONTENT
Sam Wells
Grab your friends and family and head to these local venues for this season's holiday gatherings, events, and receptions
Happy holidays! It’s the season of twinkling lights, warm mugs of hot chocolate, glistening snow (up in Julian, anyway), and… your great-aunt Sheila’s terrible “famous” cranberry sauce. While cheer is in plentiful supply this time of year, so is the stress that comes with it. From gift-giving and planning to in-laws and expenses, orchestrating a holiday dinner with picky eaters and demanding extended family members can be a daunting task.
So why host? Take that turkey smoker out of your Amazon cart. Instead, book a table for 10 (or 20 or 30) at one of these crowd-friendly eateries. Whether you’re seeking an impromptu friendsgiving destination, a spacious spot for your family’s holiday dinner, or a dazzling venue fit for hosting a festive reception, here are the top restaurants in San Diego to accommodate large groups.
Overlooking the San Dieguito Lagoon, Viewpoint Brewing offers a laid-back gastropub setting perfect for sizable North County gatherings. Their roomy, dog-friendly patio is a great spot to enjoy a sunset while sipping local craft beers and munching on bar-food favorites like battered fish tacos and smoked gouda mac n’ cheese. Got all the in-laws coming? Book a private event for up to 60 people.
2201 San Dieguito Drive, Suite D, Del Mar
Home to possibly the most expansive outdoor patio space in town, Stone Brewing’s Liberty Station is a haven for large groups and parties in San Diego. While they’re known for their comprehensive draft list (featuring the salt-and-lime Buenaveza and the beloved Delicious IPA), beer isn’t the only thing on the menu at Stone.
Food offerings include fish tacos, burgers, pizzas, and salads—nontraditional holiday eats, sure, but friendly to even the pickiest diners. With amenities like a bocce ball court, an outdoor movie courtyard, koi ponds, and fire pits, the property can accommodate groups ranging from 20 guests to a staggering 1,300 people. Better start sending invites!
2816 Historic Decatur Road, Suite 116, Point Loma
Located on the north end of East Village, Punch Bowl Social offers more than 24,500 square feet of space, making it a great spot for a holiday gathering. While reservations are available, they’re often not required, as this expansive space has plenty of nooks for large groups to gather across two floors. Highlights at this downtown watering hole include a 360-degree bar, their signature fishbowl cocktails ideal for sharing, and a large menu offering something for even the pickiest eaters. Think of Punch Bowl Social as a classier Dave & Buster’s with activities like bowling, darts, ping-pong, photo booths, shuffleboard, and private karaoke rooms.
1485 E St, East Village
A hub for Sorrento Valley tech workers, Gravity Heights also suits large impromptu gatherings. The centrally located pub offers ample indoor and outdoor seating, locally brewed craft beer, and bites like wild mushroom pizza and falafel burgers. Plenty of fun and games await for groups that reserve the brewery’s private mezzanine, which is equipped with a private bar, an arcade machine, shuffleboard, a convertible pool table, and lounge seating for 18 guests (or 36 sans pool table).
9920 Pacific Heights Boulevard, Sorrento Valley
Navigating large dinners in the bustling Convoy District can be difficult, but Common Theory rises to the occasion. This Kearny Mesa brewhouse offers an Asian twist on bar cuisine with offerings like duck fat fries, sesame fried shishitos, and baked pork belly mac and cheese (plus plenty of local beer taps). A tasteful get-together spot with a parking lot, Common Theory accepts private event reservations for groups of 16 guests or more.
4805 Convoy Street, Clairemont Mesa
Nestled at the end of the Shelter Island peninsula, Bali Hai offers bay-front scenery and island vibes perfect for you and your closest 200 friends. If you’re a San Diego local, chances are you have attended a wedding reception or rehearsal dinner here (and had one too many of their famously potent mai tais). The 69-year-old establishment offers a diverse assortment of Hawaiian-inspired event spaces available for reservation, including the South Pacific Room (200 guests) featuring a bamboo dance floor, the Hawaiian Village with an outdoor pavilion and private bar (200 guests), or the more private Tiki Room (28 guests).
2230 Shelter Island Drive, Shelter Island
Cole Novak is an award-winning writer with a passion for highlighting local figures, small businesses, and nonprofits. Born and raised in San Diego, Cole is passionate about photography, surfing, art, the local food scene, and the great outdoors.
Celebrated bartender Beau du Bois launches Puesto’s latest project inspired by the flavors of Mexico City
The Michelin Guide finally clued in to what the rest of the world has known all along—Mexico City is, hands down, one of the best places to eat and drink anywhere on the planet.
That’s exactly why Beau du Bois looked to CDMX’s culinary capital—the Roma Norte neighborhood—for the name and inspiration behind Roma Norte, Puesto’s brand-new 21+ bar concept at The Headquarters at Seaport Village, which officially opens Friday, July 26.
Roma Norte’s sprawling interior spans 2,000 square feet, anchored with a moody dark brown marble bar and seating for 60. The vibe feels mysterious, yet charming, utilizing elements like rich velvet furniture, bronze accents, and antique mirrors for an ambiance inspired by Mexico City’s iconic architecture and melded with a modern San Diego feel.
It’s luxe. It’s intriguing. It’s super sexy, no doubt about it, and best experienced sans sunlight. “The meat and potatoes of its personality is after dark,” du Bois promises. From the moment you step inside, he wants you to feel immersed in the experience, starting with an oshibori hot towel service to start fresh, literally and figuratively.
The superstar bar director is already the vice president of bar & spirits at Puesto and Marisi and has created award-winning cocktail programs at places like The Restaurant at Meadowood, the three Michelin-starred restaurant at the Meadowood Napa Valley resort. But he says he’s never created anything like Roma Norte before.
Working alongside director of bar logistics, Derek Cram, the final cocktail menu reads like the pages of a well-stamped passport. Nearly 70 unique drinks are divided between what they refer to as “Technique Driven” and “House,” plus four additional mocktails. Du Bois is already known for his Taco Truck cocktail, a riff on a Negroni using mezcal with Campari infused with cinnamon and pineapple. “For the opening of Roma Norte, we did an NA version of that which is really, surprisingly, very, very good,” he promises.
Developing world-class cocktails with, and especially without alcohol, can be “an extreme challenge,” he says, but one that only helps hone the team’s skills and caters to the growing demand for equally balanced alcohol-free creations. “The tagline for Roma Norte is ‘every day is a school day,’ because we’re just constantly learning.”
Technique-driven dominates the menu, with selections like a Nitro Punch with mango, nitro-muddled hoja santa, lime and lemon juice, Champagne cordial, Park Pineau des Charentes, Macchu Pisco, and singani; or du Bois’ arguably most unexpected addition—his take on a rum and coke that’s perfectly clear. Made with milk-washed Bacardi 8 and Banks 7 rum, house-made cola, clarified lime cordial, and an ice spear, it’s definitely one that’ll use your eyes to fool your tongue.
Even the House cocktails are anything but basic. From a banana daiquiri clarified using a centrifuge “the size of a Xerox printer” to the Rosetta with unaged apple brandy, milk cordial, and a whole bunch of other amazing sounding things, it’s clear that scientists and spirit lovers alike have something to look forward to.
That emphasis on innovation in flavor, technique, execution, service, and even technology and equipment is something du Bois says will set his small team apart from anywhere else in San Diego. He admits he’s asking a lot of them, constantly pushing them to evolve, hone their understanding of chemistry, and experiment with unexpected tools (like said centrifuges). But after training at Roma Norte, “they’ll be in the top five percent of bartenders in the country, easily,” he claims. “These things have to be learned. They have to be demonstrated and shown, and it’s just not happening at this level, [with] this many cocktails, at any bar in San Diego.”
Although Roma Norte is a Puesto-adjacent project, don’t expect any overlap from the menu. Alongside du Bois’ concoctions are chef Erik Aronow’s creations, a collection of small plates specifically designed to go along with the star of the show—the drinks. Expect a few heartier plates like a carne crudo, a prime diced hanger steak with birria-spiced aioli, shimeji mushroom, and radish sprout, or the torta de Milanesa that features veal on a potato roll and topped with spicy cabbage, avocado, cilantro green chile aioli, and pickled onions. There’s plenty of seafood, too, like tostadas with scallops or yellowfin tuna specifically designed to be shared.
For the late-night crowd, Aronow has a few lighthearted bites like Flamin’ Hot Corn Nuts served with housemade crunchy hominy and a cheesy spice blend. Du Bois says that appealing to dinner and late-night crowds, as well as industry folks who get off work late at night is something he believes San Diego’s bar scene lacks, especially compared to Los Angeles, New York, and yes, Mexico City. “It’s just not a cocktail bar if you’re not open later in the evening,” he says. “That’s the DNA of a cocktail bar.” Is Roma Norte the answer? du Bois says yes.
“From the moment you’re seated at Roma Norte, we’re taking you off the streets of San Diego and into the vibrant culture of Roma Norte,” he says. “We want Roma Norte to be a consistent option for people in San Diego to trust that it will be open until two in the morning.”
Roma Norte opens Friday, July 26 at 789 W Harbor Drive, Unit 155 in The Headquarters. Hours are Tuesday through Saturday, 5 p.m. to 2 a.m. Reservations are available on Roma Norte’s website, OpenTable, and Sevenrooms. Adults 21 years old and up only.
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.
Plus, Bica turns one, vegan market mania, and more food and drink news
Seekers of certain cuisines will find all they desire in San Diego. We have killer Mexican. We’ve got plenty of excellent Middle Eastern spots in El Cajon and all sorts of regional Asian dishes across Convoy and Little Saigon, and plus a bonanza of Italian eateries, a trove of Japanese treasures, and a growing number of Filipino options.
But look for other cultural cuisines—Laotian, Basque, or Hawaiian, for instance—and the city offers few choices. Luckily, lovers of the latter will add one more option to the roster this summer: The Haole Shack opens at 707 Grand Avenue in Pacific Beach in early August.
The Haole Shack is located directly adjacent to PB Shore Club at the corner of Grand Avenue and Ocean Boulevard. Grind & Prosper Hospitality (Louisiana Purchase, Coco Maya) operates both businesses. The Haole Shack’s director of operations, Ben Carroccio, says the restaurant’s menu of Hawaiian-inspired eats will be available all day through late night onsite and at PB Shore Club once its own kitchen closes.
“We’re hoping to introduce a great, quick-service option for burgers, teriyaki bowls, and shaved ice, whether you’re off to the beach, waiting in line at PB Shore Club, or looking for late-night grub,” Carroccio explains. He says the group aims to create a retro, ’80s-esque Hawaiian beach shack inspired by the founder’s recent trips to the island state.
The menu will focus on smashburgers (single and double), teriyaki bowls, and shaved ice. Diners will also find black bean burgers and “Double Shaka” dirty fries with tri-tip, chicken, kook sauce, green onions, and sesame seeds over french fries. Teriyaki bowls include chicken, tofu, or tri-tip with steamed vegetables, kimchi-seasoned fried rice, togarashi, teriyaki, and kook sauce. Food will be available to go from the counter, but the space also offers patio parklet seating for 16 people. However, I recommend bringing a blanket and enjoying your bites only a few feet away on the sand.
Like a phoenix rising from the ashes, Ember & Rye is back. It’s celebrating a grand re-opening inside the Park Hyatt Aviara with two events this week. The first, “BBQ with Blais,” takes place Sunday, July 14, from 12:30 to 2:30 p.m. Chef Richard Blais will demonstrate how to hone some serious grill skills. Then, on Thursday, July 18, he’ll guide guests through a four-course meal with cocktails from 6:30 to 9 p.m. Tickets for both events and reservations for regular dining are available on Ember & Rye’s website.
North Park’s Vegan Market returns this Saturday, July 13, from noon to 4 p.m. at 3812 29th Street. You’ll find more than just vegan goodies—the event is also a vinyl record fair, brought to you by Chakasonica Fronterizx Vinyl Collective. Come hungry and ready to dig through thousands of LPs and 45s for the perfect score.
Happy birthday, Bica! The Adams Avenue eatery turns one on Sunday, July 14, and it’s throwing an all-day party to celebrate. From 9 a.m. to 1 p.m., expect vendors, giveaways, and live music, followed by DJs, tapas, and tattoos in the evening.
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 annual event honors middle market companies creating jobs, scaling up, and investing in the region
San Diego is known for its startup culture and innovation economy, but what happens when the company moves beyond its early-stage years? The San Diego Business Impact Awards aim to answer that question, spotlighting the middle market businesses helping drive the region’s economy.
Hosted by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards celebration takes place on Thursday, July 23, from 4:30 to 7:00 p.m. at Scripps Research Auditorium. More than 200 executives, entrepreneurs, and business leaders are expected to attend the networking and cocktail event honoring some of San Diego County’s fastest-growing companies.
Businesses headquartered in San Diego County that have operated for at least two years are encouraged to submit their nomination by Thursday, June 18 at 4 p.m. Companies across industries—from technology and life sciences to tourism and consumer products, as well as pre-revenue startups—are eligible for recognition.
For EDC President and CEO Mark Cafferty, the event is as much about building connections as celebrating success. “We’ve had a longtime partnership with JPMorganChase; their work aligns with our efforts to support underserved communities and drive talent development,” says Cafferty. “And the networking was invaluable last year. I’m still in touch with people I met at last year’s awards.”
EDC is an independently-funded nonprofit that works directly with San Diego companies to help them grow the local economy, make the region as a whole more competitive, and attract and retain top-tier talent with quality jobs. Through EDC, companies can get help starting or expanding their business with support for things like site selection, permit navigation, and regulatory guidance, plus connections to local resources and potential business collaborators.
The San Diego Business Impact Awards began as an idea with one of EDC’s longtime strategic partners, JPMorganChase. The two organizations share a commitment to San Diego and are dedicated to bolstering middle market businesses.
“We’re blessed with a robust innovation economy and startup community,” says Aaron Ryan, San Diego Region Manager for JPMorgan’s Commercial and Investment Bank and vice chair of the firm’s’ San Diego Market Leadership Team. “But one of the segments of the business community we felt was overlooked was emerging middle market companies—the businesses that are no longer small but not yet large.”
Ryan says supporting those companies is critical as they scale and decide where to invest, hire, and grow.
San Diego’s high cost of living remains one of the region’s biggest business challenges, making talent recruitment and retention increasingly competitive. But local leaders point to the region’s quality of life, climate, and collaborative business community as advantages that continue to attract employers and workers.
“In order to support thriving households, there has to be enough high-quality jobs for people to be able to afford to live here,” Cafferty says. “Once a company grows and excels past that middle market point in their growth cycle, they become much more likely to pay higher wages and compete globally.”
Both Cafferty and Ryan proudly tout the unique collaboration that exists among San Diego County businesses. Bringing together top universities producing high-quality talent, cutting-edge research institutions, a robust military and defense presence, leading ocean science and environmental organizations, and a binational, cross-border identity creates a distinct business ecosystem that defines and strengthens the San Diego region.
Last year’s San Diego Business Impact Awards celebrated nearly 60 honorees from 49 industries, representing a total of 8,232 jobs across eight sectors, including: software and technology, healthcare and life sciences, consumer goods, professional services, finance, construction and manufacturing, defense, and hospitality and tourism. On average, honoree companies doubled their revenues over the previous year, employed more than 145 San Diegans each, and offered an average annual compensation of $192,415.
Top honorees included defense contractor Innoflight, environmental consulting firm Bancroft Construction Services, life sciences startup Element Biosciences, defense technology contractor GALT Aerospace, organic grocery store chain Jimbo’s, and biopharmaceutical company LENZ Therapeutics. During the event, Innoflight Founder and CEO Jeff Janicik held a fireside chat offering his insights on investing in the community and embracing San Diego culture.
This year, organizers hope to continue highlighting the middle market players driving economic impact across the region. Nominations are now open through June 18 at 4 p.m. Get your tickets to the San Diego Business Impact Awards celebration to enjoy drinks by Snake Oil Cocktail Co., light bites, live music, and networking.
San Diego’s hottest food and drink event is back this fall at the Del Mar Polo Fields this October 2–7
The Del Mar Wine + Food Festival is back.
Following the success of last year’s inaugural event—8,000 attendance, 100 of San Diego’s top chefs and restaurants, over 200 wineries and drink-makers, Food Network chefs, Alex Morgan, Drew Brees, Rob Machado, Bryan Cranston and Aaron Paul, etc.—the second annual event returns to Surf Sports Park (formerly Del Mar Polo Fields).
This year brings more chefs from TV places—including Rocco DiSpirito, Maneet Chauhan, Aarti Sequeira, and Tiffani Faison.
The festival’s concept is threefold. First, bring some of the country’s top chefs with a global spotlight to cook alongside San Diego’s food and drink people—which helps put the city’s food scene in the national spotlight. Second, show off the city’s famed active lifestyle and culture through partners Alex Morgan and the Wave FC, Drew Brees and his pickleball tournament at Bobby Riggs, and a beach day with pro surfer Jake Marshall. Third, raise money for the hunger relief efforts of Feeding San Diego (year one raised $25,000).
This year’s festival will go from Oct. 2-7, culminating with the grand tasting on Oct. 5-6.
More names will be announced later, but the initial roster of national chefs coming to San Diego includes: DiSpirito, Chauhan, Sequiera, Faison, Aaron May, Eric Greenspan, Catherine McCord, Jackson Kalb, and Grill Dads.
From the local scene, early confirmations from some of San Diego and Baja’s big names: Brad Wise (Trust, Wise Ox), Brian Malarkey (Puffer Malarkey), Travis Swikard (Callie), Drew Deckman (Deckman’s en El Mogor/31Thirtyone), Roberto Alcocer (Valle), Javier Plascencia (Finca Altozano/Animalon), Benito Molina (Manzanilla), Claudette Zepeda (Iron Chef), and Claudia Sandoval (MasterChef). Wineries and drink-makers including Kosta Browne, Kistler Wine, Pali Wine Co., Storyhouse Spirits, Chateau Montelena, Bivouac Ciderworks, and Nova Kombucha will offer tastings of their latest creations.
“I’ve been lucky to live in two food worlds for a long time—writing about local culture through San Diego Magazine, and then being part of the national conversation on Food Network,” says Troy Johnson, SDM’s longtime food writer and festival culinary director. “With DMWFF, we’re bringing those two worlds together in one space.”
This year’s festival will kick off with an opening night celebration at Nolita Hall with San Diego’s new MLS team, San Diego FC, and will conclude with a collaboration between the San Diego Wave FC women’s soccer team and the Big Queer Food Fest on Sunday. Players from the San Diego Padres will also be making appearances throughout the week.
“The melding of food and drink culture with SoCal’s legendary active lifestyle was a no-brainer. Chefs and food are what brings people around a table. Or in this case, to a massive cookout by the sea,” says Johnson. “And what do you talk about when you’re around the table? You tell the stories of local culture.
And in SoCal that culture is active and outside. Having Alex and Drew and Rob and the Padres and Wave FC and San Diego FC be a part of this is huge. They’re a huge part of who we are.” Kyle Cook of Bravo’s Summer House will also be in town to showcase his portfolio of canned seltzers, cocktails, and teas.
For the latest updates and newest additions to the lineup, check out DMWFF’s headliners page and subscribe to the festival email newsletter for updates on this year’s event. Mark your calendars, reserve your tickets, and begin the countdown for San Diego’s greatest celebration of food and drink this year.
The 2024 Del Mar Wine Wine + Food Festival will take place October 2-7 throughout San Diego county.
The main event of the 2024 Del Mar Wine + Food Festival, the Grand Tasting, takes place on the Del Mar Polo fields also known as the Surf Spots Park at 14989 Via De La Valle, Del Mar.
A wide variety of exclusive dinners, drink tastings, and other lifestyle events are available for purchase individually on DMWFF’s website. These festivities include chef-curated dining experiences across San Diego’s hottest restaurants, a celebrity pickleball tournament, a golf tournament for charity, wine tasting, and plenty more.
The Grand Tasting takes place this year on Saturday, October 5 and Sunday, October 6.
General admission for the Grand Tasting event starts at $165. The festival also offers an Early Access General Admission option for $225 offering an additional four hours before general admission to meet, greet, and feast. VIP tickets will grant guests access to unique pre-festival experiences including food and drink tasting experiences.
Buy tickets today at the Del Mar Wine + Food Festival website.
Unfortunately only service animals are allowed into the venue. Kids must be 21 years old to attend the festival.
Editor’s Note: San Diego Magazine and SDM owners Claire and Troy Johnson are partners in Del Mar Wine + Food Festival. They/we created it to bring something awesome to the city’s food and drink culture. There is absolutely bias here, but we thought you should know about this. For an independent take, please read this article in Forbes.
Cole Novak is an award-winning writer with a passion for highlighting local figures, small businesses, and nonprofits. Born and raised in San Diego, Cole is passionate about photography, surfing, art, the local food scene, and the great outdoors.
Our list of the top must-try tea houses for a royally good time filled with mini sandwiches, pastries, and chic China
San Diego boasts a diverse tea house scene, from trendy urban spots to elegant hotel lobbies. I can’t say no to a pastry or a good cup of tea, so I recently started exploring the popular spots around town.
Whether you’re a tea aficionado or just looking to chill in a charming spot with a kettle and crumpets, our city’s tea culture has something for everyone. Nothing beats dressing up and feeling like the queen of England, so here’s our list of 13 must-try tea houses for a royally good time.
This restaurant in Sorrento Valley marries the tastes of London and California. Its tea time offers a great deal: $52 for two people gets you a scrumptious tea tower stacked with pastries and sandwiches, plus two pots of tea so you and your tablemate can sample different types. If you’re extra hungry, additional sandwiches can be added à la carte, but the tower should suffice, and you’ll likely take leftover pastries home.
This charming and cozy space in downtown Escondido wins in the variety category, with an eclectic mix of more than 40 loose-leaf teas served in elegant teacups and lacy décor straight out of a Pinterest board. Get the Cream Tea with fruit, a lemon pastry, and freshly steeped tea, or the two-hour Grand Tea, which includes soup, sandwiches, pastries, and tea. Prices range from $17 to $42, so your tea party won’t break the bank, either.
This quaint historic house in Balboa Park offers three fancy tea services: the Queen’s High Tea ($50) includes the most food, but the $40 Afternoon Tea will still set you up with sandwiches, desserts, and scones served with Devonshire cream and lemon curd. The $23 Princess and Prince Tea involves smaller portions for little ones ages 5 to 8.
Aubrey Rose’s fine china game is on point, turning your average tea time into an upscale affair without the pretentious price tag. Nestled in La Mesa, this quaint spot serves afternoon tea for $43 per person, including a seasonal soup, an accompanying savory, a three-tiered tray, and loose-leaf tea. Your pinky finger may lift itself out of sheer delight, and you’ll leave feeling fancy without your wallet shedding a tear.
The décor here resembles the home of your grandma’s chic, artsy friend—cozy yet strangely sophisticated. Bonus points, too, for the relaxing vibes and adorably Lilliputian portions. $35 per adult gets you savories, scones, fruit, and tea inspired by European tradition but fit for Southern Californians.
The experiences seem endless at Britannia Tea Rooms. Available only to private parties, the colorful and fabulously eccentric Mad Hatter’s tea room is basically an Instagram filter brought to life. If you’re not looking to throw a full-scale tea party of your very own, book the afternoon tea for $53 per person and munch on a starter, sandwiches, and sweets. Also check out their rotating themed teas inspired by holidays and beloved movies, shows, and books.
A departure from the British sipping experience, Paru offers Japanese tea services. The shop hosts tea sessions, or mini tea tastings, where you can sample the monthly rotating specialty teas, including loose leaf and matcha options, for only $20 per person. The shop is a digital-free zone, eliminating the temptation to let your phone drink first.
A hidden gem at this maximalist brunch spot, the afternoon tea service is one of the best deals is town. Skip the two-hour brunch line in the morning and instead enjoy tea, deviled eggs, pastries, and finger sandwiches for only $15 per person.
Tea is best paired with desserts. This modern twist on tea time includes tantalizing toasts, decadent desserts, and the option to add a bubbly sidekick, making it the sweetest sip experience in town. Extrordinary Desserts’ high tea is available only on weekdays from 2:30 p.m. to 5:00 p.m. for $45 per person.
Afternoon tea at the Westgate Hotel is a timeless and elegant experience, complete with opulent surrounds that aren’t too far off from a castle. For $55 per person, you can nibble on finger sandwiches, pastries, and macarons. Get dressed up and spend your weekend living like a noble.
Molly Delmore is a freelance writer and content creator from San Diego. When she’s not checking out San Diego’s newest restaurants, bars, and shops, she’s planning her next trip to the mountains to snowboard or a new country to explore. Her work has been featured in San Diego Magazine, Mashed, and Tasting Table.
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.
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