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How to eat well and support local restaurants for the San Diego Padres’ most anticipated season ever
Opening Day is here. As a native, I’m not sure what happened to our baseball team. At some point it looked itself in the mirror, said “I can do this,” and then went out and signed every big name in baseball. Raised a few of its own young stars, too. Just call us the Yankees West. It’s a highly unexpected development, and we long-suffering fans are here for every minute of it.
Seating at Petco Park is limited due to the pandemic, and safety protocols are in place. As part of that, you’ll have to order food and drinks through the MLB Ballpark app for pickup or in-seat delivery. Eating at a Padres game has come a long way from the Hebrew National-and-a-Coors Light days. The team brought in a ton of iconic and emerging local restaurants, craft beers, wine, and cocktails.
And as we know, this year has been—and still is—hell on our local restaurants. So if you’re one of the lucky ones to make it to Opening Day or any game this season, try to put as much money as you possibly can into the local guys’ pockets. Keep in mind vendors may be limited to start the season. Some of these restaurants will be added as the season goes along (for instance, Texas brisket masters Grand Ole BBQ will land in the park in mid-April).
Here’s your guide to the local operators—and the stories of the local people behind them—serving local staples for the San Diego Padres’ 2021 season:
Grand Ole BBQ does it the way they do it in Texas—long, slow, smoked meat over sticks (wood). When Guy Fieri asked me to take him to one of my favorite spots for a San Diego episode of “Diners, Drive-Ins, and Dives,” I took him to their Flinn Springs haven. Owner Andy Harris has long been a big Padres nerd, so this is a bit of a dream season for him to be pulled into the fold. They’ll be doing a pulled pork sandwich, brisket sandwich (their brisket is a jaw-dropper), and loaded fries (the “El Baracho” has queso and chile and choice of meats).
To just call them “hot dogs” is like calling the Faberge “an expensive egg.” Each hot dog here is an awesome clown car of ingredients. Full Mexican feasts on top of a quality hot dog (Brandt Beef, no hormones or B.S.)—chile con carne, crispy fried garlic, cremas of all sorts (chipotle, etc.), grilled onions, melted cheese of all sorts, pulled pork, you name it. Owner Pablo Rios started in Barrio Logan in 2017 with a hot dog cart he made by chopping up a perfectly good Chevy Impala. The future of hot dogs is right here.
Filet mignon a la Mexicana
Filet mignon a la Mexicana
Puesto is the breakout star of San Diego’s better-taco movement. Started by a local family in La Jolla, they’ve now got outposts up the coast and seem destined for Vegas and Dubai one day. It’s all about the crispy cheese—they griddle it, create that caramelized, golden-brown frico, and lay it inside the tortilla. They have gotten consistently better every year. As proof, they recently hired chef Ian Tenzer as their R&D chef. Tenzer worked for three years as sous chef at Eleven Madison Park, one of the best restaurants in the world.
The legend of Solana Beach, California. Two brothers run a market right by the San Elijo Campgrounds—a great market, the kind where you can tell John and Pete Najjar have operable taste buds, have tasted great food, and then hoarded it all under one roof. But talk to any local and you’d think they’re a butcher shop, because their tri-tip—marinated in red wine, garlic, and a bit of honey—is all anyone talks about. It’s so popular they had to put up a kiosk in the parking lot that pumps it out all day so the rest of the market can function. Put it on chips with molten cheese, barbecue sauce, sour cream, and green onion.
Ask any local kid who grew up swimming or surfing or juvenile-delinquenting at the bluffs of Del Mar where they ate lunch, and their answer is Board & Brew. A tiny little sandwich shop with giant, messy offerings. The Turkado is every lovely stereotype people have of Californians on good bread—lean white meat (turkey) under a verdant, cool abundance of mashed avocado. In New York, having that much avocado would cost you $40, a few bitcoins, and blood.
Buy your seafood from someone who’s got a sunburn. Someone who smells like SPF and bait. In San Diego, that’s the Braun brothers—Judd and Matt—who grew up in the working-class part of Ocean Beach. Their dad fished, they fished. They eventually poured their life savings into a tiny fish shop in Mission Hills, serving boat-fresh local catch and the best imported stuff on the market. Their fish tacos are simple-delicious.
More brothers of the food. Joe, Andy, and Tony started with a small cheesesteak shop in a strip mall in Point Loma in 2004. They’ve got two shops now, and it’s hard to believe they’re not national. Good bread, shreds of beef, grilled onions, and that gooey tarp of American cheese or Cheez Whiz, depending on which side of the Philly tracks you fall. Theirs is so good because it’s tight. Whereas some cheesesteaks are spilling out and messy like me in a tight T-shirt, theirs is wrapped dense so you get all parts in each bite.
Mike “Bossman” Hardin was a legend, the patron saint of OB street punks. He built his burger joint on loud music, chaotic interior decor of bumper stickers and license plates, gigantic burgers with entire salads in them, and being an eminently admirable human who took care of local people. Before he passed in 2015, I spoke with him about his philosophy. The part that struck me was that he made it a point to hire kids whom others might pass up on in job interviews—kids who reminded him of himself growing up in OB. His son, Shane, runs the family business now, and their burgers are every bit as good as advertised on Guy Fieri’s show (Fieri came here in 2012 and the two became close friends).
This husband-and-wife pizza shop, started in South Park in 2011, did it right from the start. Matteo Cattaneo and Alexa Kollmeier started with a wood-fired oven named “Sofia,” made from Italian clay, and every inch of the now-iconic oven was designed to make the perfect Neapolitan pizza. They hired world pizza champion Marcello Avitabile to helm it. And then the difference-maker: Cattaneo is a descendant of one of Italy’s most famed olive oil families (Farchioni, started in Umbria in 1780). Each olive oil crop has olives of varying quality—and his family sends him barrels of the very best, which Buona Forchetta drizzles liberally on just about everything.
Cutwater Spirits at Petco Park
Cody Page
Yuseff Cherney was one of the first local brewers to start tinkering with craft spirits back when he was with Ballast Point, launching Cutwater as a side project. Most San Diegans know the story by now. Ballast Point was sold to Constellation Brands (it’s now independently owned again), but they let him keep his spirits thing. Yuseff being Yuseff (the man is one motivated mad scientist), he was at the forefront of canned cocktails done right (good ingredients, craft as can be in a can) and sold it to Anheuser-Busch. He deserved every bit of that success, and could’ve just started following his favorite metal bands around the world (he’s a huge metalhead). But he’s still there, still innovating, still working his duff off. They just launched this Tequila Paloma in partnership with the Padres.
Hodad’s
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
From getting your sweat on at hip-hop class to celebrating with a zero-proof cocktail, here are San Diego's top fitness and wellness spots
For thousands of years, the Kumeyaay who lived in this area called a mountain south of Julian Cush-pii, meaning “sharp peak.” Then, after the Civil War, Confederate sympathizers saw that same mountain and decided to rename it Stonewall Peak—after General Stonewall Jackson. The name stuck for nearly a century and a half, until Cuyamaca Rancho State Park announced earlier this year that the name will return to its original, Cush-pii. Hike to the summit for expansive views of the Coronado Islands to the west and Mexico to the south.
In 1993, Angie Bunch gathered a group of hip-hop dancers—called Culture Shock Dance Troupe—and gave them a space to practice and perform. As hip hop grew through the ’90s, so did Culture Shock. It has since become a nonprofit, a space for young and old, beginner and expert dancers. Culture Shock has also expanded to Los Angeles, Oakland, Las Vegas, Chicago, Atlanta, New York City, and Washington, D.C., as well as Ottawa and Toronto, Canada.
In 2019, Amanda Leach created the Yoga Box method, which takes high-energy flows and adds strength-building poses in heated, vibey, lava-lamp-lit studios. What started on Grand Avenue in Pacific Beach has spread to 15 locations across the county, with even more trickling into Denver, Chicago, and Brooklyn. The best part? Mindfulness newbies who can’t touch their toes and six-packed contortionists can hang in the same class. You can customize each session based on your ability and fitness level.
A gym taking over a historic beachfront pool sounds like the setup for a new season of Love Island, but Fit Mission Beach operating the nearly 100-year-old Plunge at Belmont Park is real. The independent fitness brand has spent the past several years building a loyal following through group fitness classes, community events, and a members’ social club overlooking the ocean. Upstairs, members can work remotely, meet friends, or hang out long after their workout ends. Between the Plunge, the coworking-style lounge, and a packed calendar of events, Fit has evolved into something bigger than a gym. It’s a clubhouse for San Diego’s fitness crowd.
The wellness world is finally transitioning away from HIIT workouts and cult-like spin classes, where your heart rate hits Zone 5 within minutes and stays there until cooldown. Good. At Breathe Degrees, wellness takes the form of zenned-out communal breathing sessions or vagus nerve–activating cold plunges. Breathwork is said to boost your mood in the short term and improve your heart health in the long term, and maybe that’s why everyone’s coming back for more. You can’t run into someone in Carlsbad who hasn’t dropped into at least one breathwork session, and now the studio has opened a second location in Liberty Station.
Pilates wasn’t just popular this year; it was practically a requirement for maintaining your San Diego residency. New studios seemed to appear weekly across San Diego, each promising stronger cores and better posture, but Soul Pilates and Care found a way to stand out by addressing a challenge many parents know well: finding time to exercise at all. Fitness doesn’t have to compete with parenting responsibilities. Parents can drop their kids off with trained caregivers while they head into reformer classes, eliminating one of the biggest barriers to working out. The studio has earned strong reviews for both its instruction and family-friendly approach.
The Hotel del Coronado’s sweeping $550 million restoration touched nearly every corner of the historic resort, but one of the most anticipated unveilils was the debut of its redesigned spa. The oceanfront wellness destination now features 21 treatment rooms, a relaxation lounge, a sauna, steam room, and a treatment menu inspired by the coastal environment just steps away. The redesign blends the Del’s Victorian legacy with a cleaner, more contemporary aesthetic, creating a space that feels distinctly SoCal rather than generic luxury hotel. For locals who don’t have time for a vacation, it’s the next best thing.
As non-alcoholic beverages continue their meteoric rise, Good News Bar has become one of San Diego’s most compelling arguments for a booze-free evening. The University Heights hotspot serves a menu of carefully crafted zero-proof cocktails that borrow techniques and ingredients from traditional cocktail programs (it’s not just fancy juices and soda water), minus the hangover. The space also hosts regular community events and has quickly become a gathering place for everyone from sober San Diegans to the merely sober-curious. In a nightlife industry built around alcohol sales, Good News proved there’s plenty of demand for connection without the buzz.
Fresh openings, inventive pours, and can't-stop-thinking-about-it dishes—here's what has defined our food scene this year
Most San Diego spots serve phở bò—the dark-brothed, beef-boned Southern Vietnamese specialty, loaded with the loud spices (star anise, cloves, cardamom, etc.). But Kim Pham, one of the sisters behind Crab Hut and perennial best-restaurants list-maker Kingfisher, is doing her mom’s phở gà.
The Northern Vietnamese original has a lighter, cleaner broth, using runner chickens (free-range diet and action means more flavor), the garlic from Gilroy’s famed Christopher Ranch (intense garlic-garlic), organic ginger, and housemade noodles. For condiments, Phở Gà Go uses Red Boat (the gold standard, barrel-aged 12 months). It’s essentially the same broth made at Kingfisher, served casual in Mira Mesa.
This issue isn’t about shame, but let’s add a touch for emotional tension. We live on the water, but only about 10 percent of seafood eaten in San Diego is caught locally. Meanwhile, the local fishing industry that once employed 40,000 people is down to about 130 commercial fishers. Local fishing families are a crucial (my words, and they feel right) but endangered species. And three groups have joined forces for one pretty killer event that does a lot about it.
Puffer Malarkey Group (operator Chris Puffer and celeb chef Brian Malarkey) joined with Tuna Harbor Dockside Market—the spot where local boats drop their catch every weekend, a waterline treasure. Each year, Dockside Night Market gathers live musicians and the city’s top chefs who cook with local boat fish on the water. Even better: 100 percent of the profits go to the San Diego Working Fishermen’s Group (the third group—the actual fishers). Make it a quarterly/monthly thing, for chrissakes.
Hard to find a more special place to eat lunch than Make Cafe. Finally with a permanent address, Make is where refugee women new to life in the US cook recipes from their various home countries: like mandazis (East African fry bread, like a beignet), koftas, congees (Asian ginger-rice bowls), lemongrass soda waters, and clean-eating creations. Exec chef Ashley McBrady (who helped turn Cellar Hand into a farm-obsessive hit) oversees the operation and teaches the women everything she’s learned.
Make Projects (which includes a farm and a training center) is a nonprofit that director Anchi Mei spun off from the International Rescue Committee—and now includes the cafe, a farm, and a training center. The idea is to help women refugees—often those who’ve worked fields and didn’t get great access to education—develop job, language, and cultural skills to adjust to this radically new and disorienting life. Even if you’re immune to an emotional backstory: Normal Heights has a charming new 5,000-square-foot bistro with a talented chef.
The slander of SPAM is part of its allure. Those who have either been raised in the musubi arts or converted to the minor food religion tend to exude a higher-than-expected life happiness. This Musubi Love, a Leucadia musubi speakeasy (you heard that right), focuses exclusively on the Hawaiian/Asian tradition of SPAM “sushi.” It’s a MEHKO (Micro Enterprise Home Kitchen Operation) from founder Roger Post, serving classics and riffs like the Cordon Bleu-Subi made with panko-fried SPAM, shredded rotisserie chicken, Swiss cheese, and Bachan’s Japanese BBQ sauce. Or try the Dawn Patrol with SPAM, egg, bacon, cheddar cheese, and spicy mayo.
How many of your favorite bands don’t have a talented lead singer? Due respect to Charles Mingus, but kinda hard to get emotional without someone expressing a story in a compelling way. The same is true for restaurants: a likable storyteller who deeply knows their stuff and can translate the stories of the food, drink, people, and place is both key and exceedingly, exceedingly rare. Well—found one.
Valentina General Manager Todd Henderson is a likable certified sommelier who can wax on about the history of the breed of pigs used to create the famed jamón (Cinco Jotas), trace each Spanish pintxo back to its origin tale, or orate the Ken Burns doc of 20 different types of Champagne. Valentina had the design charm and the roots (Leucadia locals wanted better restaurants, so they built them). But with Henderson and chef Enrique Ñol (who trained under Davin Waite at Wrench & Rodent), Leucadia’s date-night bistro feels like it pulled up a rung.
Some local legends engrave so deep that it’d feel wrong if even their original locations they outgrew became, like, some chain lamp store. Kiku Room feels like a rightful heir to the Casbah’s first throne. Kurt Cobain played in this tiny box on Kettner, dammit. Kiku’s a minimalist steel-concrete-and-punky-wheatpaste box, loaded with enough red lights to summon some beanie diehards and chill demons. One “bar” is a DJ deck (dark disco, Balearic house, everything), and the other is proper craft cocktails. They even brought back Midori Sours. The room is small and the line is not, so plan ahead or amiably accept fate.
Some locals would prefer if Coronado’s historic charms were flash-frozen and preserved. Others feel that Elisha Babcock and Hampton Story (the 19th-century developers who modernized the “island” and birthed the Hotel del) were radical change agents, and that spirit should be renewed. Undoubtedly, Baby Grand is a renewal. The newest hotel from CH Projects (Lafayette Hotel) turned an old, meh motor lodge (La Avenida Inn) into a freshly feral cocktail lagoon with Greek food and statues and plus-sized plant life, a tuckaway bar (Fallen Empire), and rooms with clamshell beds and obscenely giant bathrooms. All due respect to our hearts’ desire to embalm old magic—this feels like a grand Coronado win.
Two local dreamers truly understood the emotional voltage of Captain Keno’s, Leucadia’s affordable family restaurant/dive bar (a real hospitality mullet). When owner Gerry Sova closed it after 54 years, they basically battled it out to buy Keno’s beloved bones—knickknacks, plucky furniture, signage—and memorialized that old meatloaf-and-vodka-cranberry voodoo in their own places. The first is Encinitas’ tuckaway bar, the highly designed, Tarot-fied Anigma (from the DIY industry vets who own The Roxy). Second is Breakers, the Hawaiian-inspired hang from pro surfer Benji Weatherley, who grew up between Encinitas and Oahu. Long live Cap.
When it opened in 2014, Ironside Fish & Oyster hit all the right notes. A giant fish house and craft cocktail spot dedicated to local fishing lore—created by locals. They put in the area’s first oyster bar at the time. It didn’t make the rapid evolution of Little Italy feel like a cheap land grab, and filled holes rather than piling more glitter on already-filled holes. A key part of that magic was opening chef Jason McLeod, who was in charge of Ria in Chicago when it earned two Michelin stars. Twelve years later, after bouncing between big projects, he came back this year and set down permanent roots in a landmark kitchen.
Word of Mouth skips endless scrolling and lets two longtime industry pros choose what members drink each month
If I have to choose between letting a trusted friend pick a bottle of wine or some random algorithm boosted by a faceless entity, I’m gonna go with the human 10 out of 10 times. And when you have friends like Amanda Sarich and Robert Blair, it’s pretty easy to trust their picks are going to be unique, tasty, and probably something I haven’t seen before.
Between the two of them, they have over three decades of experience working in wine. From buying to operations to building wine lists, they’ve worked together, wined together, and now, are going into business together with the Word of Mouth Wine Club.
Word of Mouth is a members-only monthly subscription that sends you two handpicked bottles each month, chosen entirely by the duo’s palates. It’s less “build your own box” and more “enjoy the surprise.” “The goal with the wine club was basically to get members that want to turn over their faith in our collections,” Sarich says. “Trust us—we’ll send you the cool stuff.”
The two first met while working at We Olive wine bar and shop in La Jolla, where Sarich joined the opening team in 2011 before eventually becoming a corporate wine director overseeing stores and franchises throughout California. Blair arrived the following year, after stints at Holiday Wine Cellar in Escondido and Alternative Wines in Carmel Valley, later spending nearly a decade helping build Village Vino in Kensington.
When Village Vino closed last November, Sarich had recently returned home to San Diego after years in the Bay Area and brought Blair on board for a project she’s working on—Serafino, a cafe and wine bar slated to open in Mission Hills next fall. But to bridge the gap between Village Vino closing and Serafino opening, the two partners kept the momentum going by launching Word of Mouth.
Blair says once Serafino opens, the team will launch a wine club for that business that will focus on everyday drinking wines from anywhere. Word of Mouth is for us “to geek out a little bit,” he says, with more adventurous or hard-to-find options from small production family farmers. (But as a bonus, Word of Mouth subscribers will become Seraphino’s founding members, receiving exclusive benefits for supporting the project from day one.)
Current memberships include two bottles delivered monthly—usually a red and a white, though sparkling, rosé, orange, or skin-contact wines are always fair game. Members can choose three-month, six-month, or annual subscriptions, and every shipment includes detailed tasting notes, producer stories, pairing suggestions, and fun extras like playlists, puzzles, and the occasional surprise.
The selections often revolve around loose themes. For instance, they used the idea of what wines they’d drink at a summer barbecue to select the two bottles in the July box—which happened to be a pale French rosé and Mourvèdre from the Languedoc-Roussillon region of southern France.
Over the last decade, places like Rumi, Clos, and Vino Carta have helped transform the San Diego wine scene from mainstream labels and a stodgy vibe to eclectic discoveries that break a lot of the former rules. Word of Mouth hopes to continue that evolution.
“I think it’s fostered a more adventurous sense of exploration,” Blair says. “There’s room in San Diego to keep expanding people’s palates.” Sarich agrees. “We’re trying to bring our fun wine palate to the world.” Bottoms up.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
This month, the 2026 San Diego Business Impact Awards recognized local businesses making an impact in clean energy, biotech, hospitality, and beyond
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
Dockside Night Market returns to Tuna Harbor Dockside Market on August 6 for one night only
Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid.
What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago.
Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures.
When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.
Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea.
Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there are calendars of seasonal availability in the area.)
The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).
“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises.
Dockside Night Market takes places on Thursday, August 6, from 6 p.m. to 10 p.m. at Tuna Harbor Dockside Market.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Why a well-known San Diego restaurateur launched a skincare brand with a name you can’t unhear
In Mexico for a wedding, a friend got a tourist-level sunburn. One of San Diego’s top restaurateurs—Arturo Kassel, founder of Catania and Gravity Heights—was on hand. He made a joke about how basic sunscreen literacy seems to be a male-pattern blindness.
“I said, ‘You know what? I’m going to start a men’s sunscreen brand, and I’m going to call it 4-Skin—because men are dicks and they need to cover up,’” he explains. “We spent the whole weekend thinking of puns and innuendos for this hypothetical brand we were never actually going to launch.”
The joke refused to die. Days later, one of the Mexico-wedding friends—a top marketer in the city—called Kassel and said the highly intentional dude humor might have a couple top notes of genius. So Kassel did a little digging into men and very basic skincare/sunscreen usage. Turns out, 1 in 29 are at risk of developing melanoma compared to 1 in 40 women.
“I was shocked to learn that only about one in 10 men actively use sunscreen, and that’s at the beach, on the golf course, or at the pool, when you’re going to get fried,” he says. “Daily use is essentially nonexistent.” During the process, Kassel became part of the story.
“My dermatologist called and told me I had basal cell carcinoma,” he says. “At that point, it went from being a business to a very personal mission. I became determined to move the needle when it comes to men’s apathy toward sunscreen.” And so—hundreds of hours later, including a still-going crash course on launching a CPG brand—a local restaurateur launched a jarringly named sunscreen and moisturizer for men. Broad spectrum, high-quality, SPF 50, lightweight, goes on clear, all the things. The daily-use morning routine version is called Morning Rub. Of course it is.
Kassel reached out to his friend Troy Johnson—San Diego Magazine co-owner and co-founder of Here We Are Studios,—to collaborate on creating two commercials for the brand. They launched July weekend. Friends went down to the beach to talk to strangers about their 4-Skin. Awkward, funny, and if all goes to plan: making men rethink their relationship to the blazing ouchie star in the sky.
“4-Skin is funny as a brand, but there’s nothing funny about skin cancer,” says Kassel. “That’s the one-two punch: we got your attention, maybe we made you laugh. And now we can tell you something that might extend your life.”
For this special-edition podcast from Here We Are Studios, Troy and Arturo sit down and tell the entire story of how a joke became a brand with a serious mission.
Hypertension is the leading cause of cardiovascular disease and premature death in women
It’s estimated that 44% of women in the U.S. have high blood pressure, also known as hypertension, but many don’t know it. The disease often has no symptoms, and when symptoms do present, they can appear similar to many other conditions. High blood pressure increases the risk for heart disease and stroke, so it’s critical that it’s detected and treated early. And for women at risk of developing high blood pressure, prevention is key. Click here for the basics of high blood pressure and how Scripps physicians at Scripps use screenings not just as a diagnostic tool, but as part of routine preventive care.
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