Since opening, Ironside Fish & Oyster has had trouble keeping up with the demand for Kumamotos, Kusshis, and Kumiais. Yet oysters occupy just a corner of the biggest project yet from Consortium Holdings (Craft & Commerce, Neighborhood, etc.). It’s a cavernous space with a massive skylight, Jell-O mold-green pier benches, octopus lamps, and metalwork from local designer Paul Basile. Although Consortium’s known for its cocktails, Ironside’s kitchen is its most impressive to date, under two-star Michelin chef Jason McLeod and chef de cuisine JoJo Reyes (ex-Herringbone). There’s salmon pastrami, lobster rolls, chowder—you name it. But so far, oysters reign. 1654 India Street, Little Italy
They said don't do a steakhouse. So the damn kids did.
By Troy Johnson | Photography by Paula Watts
Following the crowd is a good way to find a crowd. But the truly successful have always zigged when the crowd zags. It’s the Frostian, road-less-traveled philosophy of doing shit right. So while every American restaurateur is going the fast-casual route, trying to become “the Chipotle of X cuisine,” it makes perfect sense that Consortium Holdings opens a $7 million, sit-down steakhouse with table-side food-art circus tricks.
Born & Raised is arguably the biggest opening of the year in San Diego, and Consortium (Neighborhood, Ironside, Underbelly, Craft & Commerce, Soda & Swine, Polite Provisions, etc.) is arguably one of the only local restaurant groups who could shoulder the significant investment.
The 10,000-square foot location (seats 200-250) at the corner of India and Fir in the middle of Little Italy is the Times Square of San Diego’s hottest restaurant neighborhood. Consortium helped bring the renaissance to the area, and they didn’t want the marquee spot in their hood to fall into less inspiring (corporate) hands. So they took on the gigantic project, and as usual, didn’t shave a single corner on the build-out with their long-term design guy, Paul Basile of Basile Studio.
It is your weird, arty friend’s steak house. The punks have scaled the walls of yet another stuffy institution. It’s custom-built with brass and walnut and green marble and camel leather and fur on the seats. Instead of oil paintings of old white men, a steakhouse staple, they have massive framed photos of gangster rap icons like Ol’ Dirty Bastard. The upstairs (not yet finished) will be build like a garden from the atomic age, with black velvet booths and views of Downtown. It’s mid-century, it’s art deco, it’s the kind of place that’s built to outlive trends or whims.
For the menu, Michelin-star chef Jason McLeod are using a 40-foot, glassed-in dry-aging room to season their own steaks. The main menu will have all the classics (filet, New York, Flat Iron, Ribeye, Porterhouse, Ribeye, Tomahawk, etc.), plus specials like tournedos Rossini (foie gras, truffle, Madera), slow-roasted prime, rib of beef with Yorkshire pudding and peppercorn sauce, steak Diane, and Wagyu. There’ll also be a vegan “steak Dyyyanne,” plus charcoal-roasted lamb, dry-aged duck, pork, roasted chicken, whole fish, caviar,and four different types of potatoes. Steak without potatoes, after all, is like eating cereal without milk.
On the apps section, you’ve got crab claws, crudo, lobster bisque, spaghetti (with uni, chile, and lemon), dry-aged meatballs, escargot, and a French Onion soup.
And then the tableside presentations, on ornate-as-hell carts—hand-tossing Caesar salads, omelets, mushroom tartare, steak tartare, shrimp Louie, etc.
The whole idea is a grand, elaborate investment in America’s past. The steakhouse is as much an American tradition as jazz and blues. And CH is a sucker for near-lost American pastimes (soda fountains, speakeasies, meatballs, etc.).
Multiple restaurateurs I spoke with about this project seem to think that CH is crazy for trying to pull it off. In the current industry trend toward casualization and the rise of vegetarianism and yoga pantsism, it’s a risk. Then again, they said the same thing when CH opened a craft beer bar (Neighborhood) before craft beer was really a “thing.” And they said the same when they opened a cocktail bar (Craft & Commerce) and refused to serve America’s favorite spirit, vodka.
Let the grand experiment that is CH continue on.
Enough talk. Please enjoy the first photos of Born & Raised, opening this weekend if all goes right.
Carlsbad gets one hell of a new spot from Craft & Commerce vet
By Troy Johnson | Photography by Paul Body
My lamentations about the lack of good dining options in North County are being attacked day by day. The news of Campfire opening in Carlsbad, for instance. This is big for the sleepy coastal beach burgh, and one of the most anticipated openings of the year.
Campfire is the project from one of the best front-of-house men in San Diego—John Resnick, who spent years opening the hyper-creative concepts of Consortium Holdings (Craft & Commerce, Ironside Fish & Oyster). Campfire is the first project of his own, a 6,000 square-footer in the former home of an auto shop. Instead of doing it in hipsterville, he smartly brought it to a part of town that isn’t flooded with creative concepts.
Just like Consortium projects, Campfire is big on design. They tapped local firm Bells + Whistles (Bracero, Starlite) to create a rustic spot intended to evoke the times you and the fam spent those vacations camping in the great outdoors.
The main building is a WWII-era Quonset hut with corrugated metal arch salvaged from the Camp Pendleton Marine base up the street. There’s a handmade, 12-foot banquette from San Diego designers Bradley Mountain, a 25-seat copper bar, a three-dimensional wood-carved mural of a mountainscape, and, outside, a 12-foot custom teepee for the kids.
The menu from executive chef Andrew Bachelier (ex-Cucina Enoteca and Addison) will be open-fire on a custom 12-foot hearth powered by a Grillworks grill that’ll burn wood, charcoal, embers, and ash. That means a lot of roast and smoke on dishes like duck liver pate with grilled date, pecans, red wine and griddled bread; carrots with goat cheese, licorice, honey and almond; long beans with opah belly, soft-boiled egg, olives and shallots; seafood pozole with mussels, white fish, calico corn and guajillo chile; leg of lamb with Sea Island red peas, lettuce, goat milk and pistachio; and, of course, s’mores with five-spice graham phylo dough, chocolate and marshmallow.
For cocktails, they’ve pulled one of Consortium’s better talents, Leigh Lacap, who created drinks for Ironside, Sycamore Den, and Coin-Op. He’ll be putting a little camp into the glass, too, with a whole section of drinks called “From the Fire.” Drinks like “Roasted Corn” with tequila, charcoal, lime and salt; or the “Smoked Almond” with mezcal, rice, pecan, lime and cinnamon. Don’t be scared—he’ll also have a “Shaken & Refreshing” selection of cocktails, as well as a “Stirred & Direct” for spirit heads.
Campfire debuts on Sept. 14, and will be open 11 a.m.-midnight on Sun-Thur, and 11 a.m.-1 a.m. on Friday and Saturday.
False Idol may only be 1,000 square-feet, but it’s a big deal. It marks the fifth bar for America’s first man of tiki, Martin Cate—a partnership with San Diego’s premier cocktail group, Consortium Holdings. Cate owns and operates Smuggler’s Cove in San Francisco, considered by many the best tiki bar in America.
Opening Sunday, False Idol is the second shoe to drop on the corner of Beech and Kettner Streets. The first was the multimillion-dollar renovation of Craft & Commerce, which opened yesterday. False Idol is the “hidden” Polynesian oasis attached to C&C.
Guests step through a walk-in cooler in Craft & Commerce, and emerge into False Idol. The space is a throwback to the golden era of tiki, before canned juice and corporate chains ruined the movement. There are vibrant pieces from tiki artists Bosko Hrnjak and Ignacio “Notch” Gonzalez. There are false idols everywhere. The ceiling is covered in glass buoy balls. Maori-style wall carvings. Petrified puffer fish. The whole place is exploding with tiki paraphernalia.
As for the drinks? Cate reportedly has the largest collection of rare rums, and he’s showcasing some of his favorites at False Idol. He and CH beverage director Anthony Schmidt worked with CH designer, Dane Danner, to create custom-designed tiki mugs for their tropical drinks, including a Trader Vic Mai Tai and Eastern Sour. They’re also paying tribute to San Diego’s once-thriving tiki scene, excavating recipes from the former Luau Room and Barefoot Bar.
False Idol opens Sunday, September 4 at 6pm. And it will be open every day thereafter from 6pm on. Make reservations at FalseIdolTiki.com.
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.”
Matt Furman Photography
Building the Infrastructure Behind Clean Energy
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.”
Developing Medicine One Patient at a Time
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.”
Matt Furman Photography
Growing a Beach-Town Brand into a National Business
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.
S.D.'s iconic cocktail bar reopens today with new look, new lions
By Troy Johnson | Photography by Robert Benson
After the long wait and ever-delayed rebuild—Craft & Commerce reopens today. The restaurant and bar—which brought new art, new cocktails, and new life to Little Italy when it first opened in 2010—was closed for a full year for its makeover.
If mapping out spots where the modern craft cocktail movement started in San Diego, C&C would be one of them. For the redesign, owners Consortium Holdings (Ironside, Neighborhood, Polite Provisions, etc.) expanded to the corner of Kettner and Beech with a wrap-around patio and built-in fire pit tables.
If taxidermy bothers you, prepare to be bothered. Designer Paul Basile (Ironside, Underbelly, Soda & Swine) partnered with the San Diego Natural History Museum to create a predatory tableau. Right in the door, a lion preys on a hog in a grassland scene above the bar. In the back of the dining room, another lion just chills. Various animal heads mount the wall.
Quotes from famous authors are scrawled into the walls of the 3,300 square-foot space, books are stacked on shelves made of shattered glass. Your granddad who hunted and read books and smoked pipes and fancied himself a Hemingway character would feel at home here. Think Sean Connery as Indiana Jones’ dad.
The chef for the new C&C era is Ted Smith, who spent years under top San Diego chef Carl Schroeder—both at Market and Bankers Hill Bar + Restaurant. His menu continues the San Diego trend of wood-firing, with grilled oysters, various roasted and grilled vegetables, plus a rotisserie chicken, aji chile-marinated pork chop. Southern fare like corn bread skillet and Brussels sprouts with bacon are offset by ideas like Korean BBQ chicken wings. A small bevy of entrees includes yellow curry, chicken-fried quail, short rib Bolognese, veggie fettuccine, and their C&C burger.
And, of course, the cocktails will continue to be the calling card of C&C.
The bigger news of this project is False Idol—the “hidden” tiki bar that will open a few days later. It’s a collaboration with one of the world’s foremost tiki experts, Martin Cate, who owns Smuggler’s Cove in San Francisco. The tiki revolution is already happening in San Diego, and that will cement it.
C&C opens today at 4 p.m. They’ll be open every day, same time. On weekends, they’ll serve brunch starting at 9 a.m.
The Howlin’ Wolf cocktail, part of Grant Grill’s new menu dedicated to music legends.
By Troy Johnson
Wade Hageman can cook. The one-time white tablecloth chef has become an Encinitas icon since opening his pizza joint, Blue Ribbon Artisan Pizzeria. After that, he did a more full dining concept a bit east with The Craftsman. His foray into Hillcrest didn’t work so well (a story told by numerous, numerous restaurateurs who don’t own Baja Betty/Urban Mo’s/Gossip Grill). But now he’s announced he’s next concept—Open House, a riff on Asian flavors with his take on yakitori (Japanese barbecue), ramen, and poke. He’s secured the former spot of El Callejon, which passed into the restaurant afterlife in January after 22 years in business. It’s scheduled to open by the end of the summer…
Everyone’s favorite pork joint, Carnitas Snack Shack, is finally looking ready to open at the Embarcadero this spring. This space (1004 N. Harbor Dr.) will have cocktails from San Diego’s RMD Group (Fluxx, Sidebar, Rusted Root) and tons of outdoor waterside seating….
Hey, Del Mar. New chef in town for you guys this spring. Steven Lona is relocating from the L.A. area, the former exec chef of Bistro 45 (Pasadena) and worked under James Boyce and Craig Strong at Montage in Laguna Beach. He’s part of the team opening Tasting Room Del Mar (next to the Starbucks at 15th Street and Camino Del Mar) with a talented wine connoisseur in Rusti Gilbert, formerly of Addison at Grand Del Mar, which is like the Coachella of sommeliers…
I love Carlsbad. But its food and drink scene has needed to wake up and smell the decade for a while. It’s got some standouts, like Land & Water Co. (one of the best sustainable seafood chefs in San Diego in Rob Ruiz). But the most exciting opening-to-be is Campfire—creator John Resnick was one of the main faces and brains that helped Consortium Holdings (Craft & Commerce, Ironside) develop into a top-notch food and drink company. He’s hired Bells and Whistles to design his new 6,000 square-foot space, which will include a Quonset hut, for that post-WWII barracks drinking vibe. Carlsbad will be better off for this one, slated for sometime mid-2016…
I was mixed on my review of The Hake on Prospect Street a couple years ago, but have since returned and had some seriously good dishes (their ahi taco with jicama tortilla is pretty fantastic). And not a week goes by if someone asks proudly if I’ve tried the place. Well, now they’re adding 2,000 square feet to their subterranean semi-ocean perch, which means they’ll have a new outdoor dining space and an ocean view. Trying to do business on Prospect without an ocean view is like trying to do business on Morena Boulevard without a stripper pole…
Pizzeria Mozza’s sad and not terribly surprising demise at The Headquarters was big news. Now its replacement is nearly ready for business (early March). Flour & Barley is a concept from our bedazzled brethren in Vegas that does brick oven pizzas, plus Italian apps and over 150 draft, bottle and canned beers….
Westgate Hotel is one of my favorite hotels in Downtown San Diego. Looks like a fossilized doily, in a good way. They just announced their second annual Spirit of Baja Dinner, which’ll take place on April 15—inviting chef Javier Plascencia (Bracero, and new James Beard nominee) to collaborate with Westgate’s talented chef, Fabrice Hardel on a meal. Mezcal reception, Baja wines. You can buy tickets here. …
Now that the craft beer movement is into its 30s, its expanding its horizons. No longer is it “just a lot of hops plus fermentation and a beard.” We’re seeing lighter beers, sour beers, and now, especially, citrus beers like Grapefruit Sculpin. Now one of my favorite breweries in San Diego, Green Flash, just announced its new lineup under new brewer Erik Jensen, and he’s got a Passionfruit Kicker (American Wheat Ale with passion fruit), a “Soul Style” (tangerine India pale ale). They’re also releasing “Cosmic Ristretto” this Friday, a Baltic Porter with espresso and Candico, a caramelized Belgian candy sugar. For more on the new lineup, click here…
The other release of note is from the ever-awesome Lost Abbey. They’ve partnered with North Carolina’s Wicked Weed Brewing and tomorrow (Feb. 24) will release the finished product—Ad Idem, a French oak-aged golden sour ale with peaches and brett. It’s a blend, between a brettanomyces blond ale and a sour blond ale, aged in neutral wine barrels with whole, local peaches…
Everyone likes a free meal. And Leap Year babies (those of you born on Feb. 29, feeling like you don’t exist every three out of four years) get a free one from the Hard Rock Café on Feb. 29….
I love pairing dinners, mostly because I like food and drink. But I also like poking fun of pairing dinners. And that’s what San Diego band Splavender will do on March 18 at Mike Hess Brewing. Instead of pairing the beers with food, the beers will be paired with original Splavender songs written for the beer. For example, the Honeysuckle & Sho’Nuff Beer, a rye imperial stout, will be paired with a deep, contemplative groovy synth song. Sounds absolutely ridiculous. I like ridiculous…
San Diego Magazine’s cocktail feature is coming out in the March issue. In there, I express extreme admiration for Grant Grill and mad-scientist cocktail guy Jeff Josenhans, who has ushered a slew of “firsts” into San Diego’s cocktail scene. However, more needs to be said about the Grill’s “chef de bar,” Cory Alberto. Well, now’s the chance to see his work. He just released a menu of cocktails inspired by his favorite musicians, including Howlin’ Wolf (Johnny Walker Red, cane sugar, chocolate, bitters and cigar foam), Ella Fitzgerald (Remy Martin 1738, Crème Yvette, rose water, tangerine, prosecco), Dick Dale (Mt. Gay Black Barrel US Grant Blend Rum, El Silencio mezcal, La Gitana sherry, tarragon orgeat, lime, pineapple, tiki bitters and a splash of absinthe), plus boozy odes to B.B. King, Ali Farka and Preservation Hall (the legendary venue in N’Awlins)…
Info Tapas
The Howlin’ Wolf cocktail, part of Grant Grill’s new menu dedicated to music legends.
If you’re anything like us, it can be easy to get so caught up in taking care of everyone else, that your own needs get lost in the ether. But while this may be a cliché, that doesn’t make it any less true: You can’t give your best self to other people unless you’re taking care of yourself.
Sometimes, that looks like stopping in for your regular acupuncture or chiropractic appointment. Other days, it means giving your body the fresh, organic fuel it needs to truly feel and function at its best. And some other times still, it involves leaving your responsibilities behind for a weekend to pamper yourself at an incredible resort and spa.
Only you can decide what your truly need. We’re just here to help you find the best ways to get it.
Tommy Bahama Miramonte Resort & Spa
Island living meets desert luxury at the Tommy Bahama Miramonte Resort & Spa in Indian Wells. When you step onto the 11-acre property, you’ll be surrounded by sweeping view of the Santa Rosa Mountains with olive trees and fragrant citrus groves decorating the grounds. In other words, everything about this relaxed but refined resort is primed to help you let go of the stress from home and enjoy easy sun-soaked days and gorgeous starry nights.
The rooms blend calming, woven textures with Tommy Bahama’s signature tropical prints and feature private lanais, making it easy unwind the moment you walk in the door. If you book one of the four Villa Suites, you’ll be treated to exclusive Tommy Bahama furniture and unique personal touches to further that feeling of instant ease.
At the award-winning Spa Rosa, the expert team will help reset and recharge your body and mind using methods and rituals inspired by the desert. The 12,000-square-foot retreat includes outdoor soaking pools, eucalyptus steam rooms, and outdoor cabanas, as well as massages, facials, and body masks—all aimed at creating a day dedicated to you. We’re particularly partial to the Day Long Escape, an indulgent all-day affair of CDBs soaks, renewing scrubs, life changing massages, and transformative facials.
Following your treatment, continue the experience with a meal on the patio at Grapefruit Basil. We love the Hamachi Crudo, a light, citrus-forward dish featuring premium yellowtail, house-made ponzu, creamy avocado, and fresh seasonal garnishes.
Whether you’re strolling the gardens, relaxing beside its saltwater pools, or indulging in a restorative treatment, you’ll be able to escape in style and relax in luxury at the Tommy Bahama Miramonte Resort & Spa.
Healcove Chiropractic
There’s no shortage of ways to stay active in San Diego—but if you really want to enjoy everything the city has to offer, you’ve got to make sure you’re giving your body its tune-ups. Enter: Healcove Chiropractic. The board-certified chiropractors and wellness professionals at Healcove are experts at addressing that stage where you’re not injured, exactly, but you’re not at 100%, either. Maybe you’re feeling a bit tense or stressed out. Or it could be that you’re not quite moving the way you want to. Sometimes, it’s just that the accumulation of days, weeks, or even years of daily strain is starting to take a toll. No matter what stage you find yourself at, the Healcove Chiropractic team can provide integrated, preventative care centered on long-term, science-backed approaches that ensure you can always stay active and live the life you want to live pain-free.
This starts by providing truly individualized care. Every patient can expect a thorough 60-minute consultation session that includes a posture and movement screening. This allows the team to develop a completely personalized plan. That plan might include chiropractic care, acupuncture, or massage therapy, as well as functional fitness training, vibration and sound therapy, and Dynamic Neuromuscular Stabilization, a clinical rehabilitation method that retrains the body’s stabilization systems. Whatever the team recommends, you can be sure that it’s tailored to meeting your body’s needs today and the future.
There’s a reason that San Diego Magazine named Healcove the “Best Chiropractor in San Diego”—don’t wait until you’re struggling with an injury to find out why. Book an appointment today for holistic, integrated care that helps ground and heal your body before it reaches a crisis point.
Juice Holler
West Coast wellness culture meets the community feel of Southern Appalachia at Juice Holler. Juice Holler’s menu consists of made-to-order smoothies and smoothie bowls, as well as grab-and-go cold-pressed juices, wellness shots, salads, and more. It operates from the blissfully simple premise that fueling up with food and drink that’s guilt-free and good your body should be simple, accessible, and, above all else, delicious. And if you haven’t yet made it out to the Encinitas café, which opened just this year, let us be the first to tell you: Juice Holler delivers on each and every of these fronts.
We love the Supercharger smoothie, a mood-lifting and body-fueling option made with banana, almond butter, blue spirulina, maca, grass-fed whey protein, raw cacao nibs, medjool dates, and coconut milk. We’re also partial to the Thrive Alive smoothie bowl, where avocado, mango, sea moss, spirulina, mint, coconut milk, and agave are mixed and topped with coconut, chia seeds, strawberry, mango, and chocolate drizzle. The wellness shots include the Detoxifier, a cleansing blend of kale, cucumber, lemon and spirulina, plus a shot specially designed to fight inflammation (named, fittingly, Anti-Inflammation). Probiotic overnight oats, lemon turmeric bars, and strawberry shortcake chia pudding are other standouts on the grab-and-go menu.
Much of the vibe feels beachy North County chic—think green tile with orange and pink accents, grounded with greenery and natural wood—but Juice Holler founder Kelly Sergott, a longtime Encinitas local, has also enfused the space with her Kentucky roots. In Appalachia, a holler is small valley between hills and mountains, where nature reigns, community is king, and nourishment comes right from the land. At Juice Holler, Sergott has created a holler for the busy modern times, using local ingredients to create a spot for people to come together and enjoy fresh, fast, feel-good fuel for their day.
Everwell Acupuncture
We’ve all had that experience with a medical professional where we’ve felt rushed, ignored, or misunderstood—and ultimately, like we didn’t get the answers that we needed. But at Everwell, the holistic acupuncture practice located in Solana Beach, the care team wants to transform your understanding of what healthcare can look like.
Patients at Everwell experience care rooted in intentional listening and radical empathy—and trust us, those aren’t just corporate buzzwords. This place actually puts those ideas into practice. You will always be given the time you need to tell your story— initial in-take appointments are two hours long—and you can rest assured that your story will be believed. Every single question and concern will be addressed by a dedicated practitioner who wants to find the specific solutions that work best for you, and you’ll receive care that’s aimed at healing the body, mind, and spirit.
Everwell’s highly trained, doctorate-level practitioners blend evidence-based acupuncture with the practice of classical Chinese medicine. (If you’ve never tried acupuncture before or aren’t sure if the team will be a fit, we’d highly recommended Everwell’s complimentary 20-minute consultations.) Research shows that by stimulating specific points on the body, acupuncture activates a natural healing response in the body, helping to restore balance, regulate the nervous system, and improve overall wellbeing. This allows the practice to address an incredibly wide range of conditions from chronic pain and autoimmune disorders to digestive issues, from stress and burnout to headaches migraines, fertility and postpartum struggles, hormonal imbalances, sleep concerns and more.
At Everwell, you can expect to feel heard, trusted, respected, and cared for. This is a space that doesn’t want to be just another healthcare provider you visit; it wants to provide patients with dedicated partner who will be there for their entire health journey.
