Featured articles
Featured articles
Featured articles
What's next
Featured articles
Featured articles
Featured articles
Ready to know more about San Diego?
SubscribeReady to know more about San Diego?
Behind the scenes of the June 2013 Best Restaurants photo shoot
The perfect table set-up at Addison
Our team gets the perfect table set-up at Addison.
Photographer Dhanraj Emanuel traveled all the way from North Carolina to work with us on our annual Best Restaurants feature. We got to know and love Dhanraj’s work when he lived in San Diego and worked with us on the same feature in 2011, see those great photos here. He jumped at the opportunity to work with us again (& we couldn’t have been more happy) for a full week of photo shoots at more than a dozen restaurants. We paired him up with our favorite food stylist Maria Sparks and the shot the best food around town.
This year, we wanted to photograph full tables of food straight down. We wanted to give readers the idea that they were seated at the table and were ready to “dig in!”. Timing was key. We’d set up the shot and lights for an hour and ask the kitchen to fire up the order at the last minute, so the food had that hot-off-the-grill look. Addison’s William Bradley (pictured above) was very hands-on, using a pair of tweezers to precisely place items on the plates. It’s no wonder the restaurant won such high honors in our annual poll. Dhanraj and Maria exceeded our expectations. (See shots of them in action in the gallery below).
Monello
Monello
Monello Chef, Fabrizio Cavallini
The cheese wheel at Monello
Dhanraj’s favorite place to shoot that week? Monello, the Best New Restaurant winner in Little Italy. He loved the light coming through the floor to ceiling windows, the modern décor, and last by not least the cheese wheel. He was obsessed with the cheese wheel shavings. He even asked if he could go back and photograph it again. From the photos you can see why.
To see all the 2013 Best Restaurant winners and Dhanraj’s gorgeous food photography, go here.
Bon appétit!
PARTNER CONTENT
We speak with the city's top food and drink makers in this exclusive video series hosted by food critic and Food Network judge Troy Johnson
Welcome to SDM’s Guide to San Diego Food + Drink, our new video series dedicated to our favorite food and drink in the city. At the end of the summer, we’re bring many of these restaurants to the Del Mar Wine + Food Festival for a massive party. You should come. San Diego restaurants, local wineries, Food Network chefs… it’s our big dream for the city.
Check back each week to catch our newest video:
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.
We set out to find the best plant-based locales in the city, here are 28 of our favorites
Our food landscape is exploding with plants. A veritable vegetable volcano flows through every corner of San Diego, with spices from all over the world seasoning our samosas and flavoring our phở. We’re lucky. Our veggie food scene is strong enough that we can skip meat without missing a beat (or a beet), which can be great for our bodies and our planet.People who eat a plant-based diet account for 75 percent fewer greenhouse gas emissions than those who eat meat. So whether you want to move in a more plant-forward direction for personal wellness or for planetary health, SD’s chefs have you covered. Throughout the county, meat-free dining is getting more delicious, more experimental, and more fun. It’s a great time to be eating plants.To celebrate, we scoured bars, restaurants, parking-lot food trucks, and strip malls to bring you our round-up of the best of plant-based dining in SD. They’re all vegan, except for a few marked (VG + VE) to indicate spots that use eggs or dairy. All you have to do is bring your appetite.
Try it all–you can’t go wrong with this galactic feast
Photo Credit: James Tran
The public posed Kory Stetina with a lifetime’s worth of questions regarding his plans for a follow-up to Kindred. He answered with a self-described crashed starship, an otherworldly vessel containing reimagined vegan street food and memorable cocktails. Located in a nondescript building in South Park, Mothership is decked with all the whimsy expected in a spaceship-themed build-out: an original soundtrack pressed into vinyl, a mirrored bathroom bathed in red light, and a star-speckled ceiling.
2310 30th St, South Park
This vegan, fire-engine-red food truck is developing quite a reputation from its perch outside a North Park gas station. The name of the game is street food, and the rules don’t exist. Queue up and choose buttermilk-battered corn dogs, brown mustard– smeared NYC hot dogs, or a Beyond patty burger.2404 El Cajon Blvd, University Heights
Perpetual lines at the Sunset Market in Oceanside heralded El Veganito’s residency within the Grossmont Center food court. With vegan cheese that actually melts, burritos the size of a first-grader’s arm, and cilantro- and onion-topped street tacos, El Veganito swiftly became a cornerstone for those wanting to transition to a plant-based lifestyle without sacrificing their culture and the foods they love.
5500 Grossmont Center Dr, La Mesa
Photo Credit: Lindsay Kreighbaum
Even more comforting than chef and owner Roy Elam’s cast-iron mac and cheese, his 72-hour fermented pizza doughs, and his seasonal selections of handmade pastas is the realization that he named his restaurant in homage to his late mother. Drop in for weekend brunch or daily lunch, or take a pizza-, pasta-, or vegan cheese–making class at the Banker’s Hill locale.
2949 Fifth Ave, Banker’s Hill
After Eve Encinitas shuttered a few years ago, the staff took a brief hiatus, then reopened under the name Eris Vegan Food Co. They’re bringing the same upbeat and cheery hospitality in new Oceanside digs with similar bistro-inspired fare as Eve. Think sunflower mozzarella-loaded fries, cast iron-seared veggie patties, and cilantro-lime rice–filled veggie bowls.
302 Wisconsin Ave, Oceanside
The Tiger Roll
Had Gorilla Eats Sushi been in the Aztec Food Hub during my days as a plant-based but cash-strapped SDSU marketing student, my life would have included fewer instant noodle packets and a lot more shiitake-and tempura asparagus–stuffed specialty rolls. Located in a midnight-blue building with white trim, the eatery also showcases a selection of two-piece nigiri, hand rolls, and classic rolls.
6334 El Cajon Blvd, College Area
If you pull up to your local drive-thru and request something plant-based, prepare to make a meal out of ice cubes, wilted trimmings from a head of iceberg, and the three french fries that took a swan-dive to the bottom of your brown paper bag. But why bother, when you could instead head to Evolution Fast Foods in Bankers Hill, San Diego’s first vegan drive-thru, and have your pick of burgers, fries, tacos, and burritos served with compostable packing and utensils.
2965 Fifth Ave, Banker’s Hill
A curry-scented plume embraces those opening the doors to Grains Cafe in University Heights. Inside, sibling co-owners Napatr Chayodom and Katiya Hendricks are serving reimagined versions of the aromatic Thai dishes that defined their upbringing. They’re pairing bites with a local draft beer selection, honoring our illustrious craft brew culture.
2201 Adams Ave, University Heights
Enmoladas
Jared Cross is a writer who grew up near the US-Mexico border in San Diego. He credits this experience with refining his appetite for food and culture.
You're guaranteed to do well with any of our winners from last year's Best Restaurants poll
Restaurant Week is back, taking place from Jan. 19-26. You have eight delicious days to try 180 restaurants all over San Diego County. Each establishment is offering lunch, dinner, or both.
Dinners are three-course prix-fixe menus priced at $20, $30, $40 or $50; lunches are two-course prix-fixe menus of $10, $15 or $20.
Can’t make it to all of them? Fret not. We’ve got a manageable approach. A half-dozen participating restaurants had the distinction of finding themselves in the winner’s circle of last year’s annual Best Restaurants poll. Below we’ve given you a taste of their Restaurant Week offerings, with links to the full menu. Choose one of these spots, and you’re guaranteed to pick a winner.
Winner: Best View (Urban) (Critic’s Pick and Reader’s Pick), Best Mac’n’Cheese (Critic’s Pick 2019)
Dinner, $50
Choice of starters including lobster bisque and sweet potato agnolotti
Choice of mains including prime hanger steak and local roasted swordfish loin
Choice of desserts including citrus crème brulee and chocolate-praline bar
Winner: Best Salad (Critic’s Pick), Best Chilaquiles (Reader’s Pick), Best of the Best Casual (Runner-up)
Dinner, $50
Choice of share plate options including beef tartare, local ahi tuna crudo, or local mussels
Choice of pasta alla norma, pork Bolognese, or Maine lobster taglierini
Choice of several mains including braised pork barbacoa, pan roasted flat iron steak, or burger
Winner: Best Healthy Eats (Runner-Up), Best Vegetarian (Runner-Up)
Lunch, $20
Choice of four starters including green Romanesco, and broccolini and edamame
Choice of four mains including eggplant parmesan focaccia, farmer’s market salad, and oyster mushroom asado bowl
Dinner, $30
Choice of four starters including Delicata squash, and roasted brussels sprouts
Choice of four entrees including samosa chaat and creamy puttanesca pasta
Choice of two desserts: banana cream pie and warm berry crumble
Best Service (Runner-up), Best Italian (Reader’s Pick), Best Wine List (Reader’s Pick)
Lunch, $20
Choice of three primos including Solare classica Cesare and caldo freddo
Choice of four secondos including Italian sliders and scaloppini di pollo ai funghi
Dinner, $40
Choice of three antipastis including bruschetta alla mano and ciccia cruda
Choice of several secondis including gnocchi viola e asparagi and pesce del Giorno
Plus panna cotta all lavanda and a craft cocktail
Winner: Best View (Water) (Reader’s Pick)
Dinner, $40
First course choice of tortilla soup, macho salad, or mussels and clams “Michelada”
Choice four mains including cauliflower al pastor and roasted chicken “divorciadas”
Choice of three desserts: pineapple buttercake, churros calientes de la casa, or brownie tres leches
Winner: Best Brewery (Reader’s Pick)
Lunch, $20 (includes a beer)
Choice of three salads including Little Gem Caesar, Fruity Goat, and SoCal Superfood
Choice of several mains including a burger, bruschetta BLT, and The Angry Chicken
Dinner, $30 (includes a beer)
Choice of several starters including Jidori Wings, 4-Square Grilled Cheese, and Yellowfin ahi poke “nachos”
Choice of several mains including True Craft Burger, Stone Brewing Medianoche, and The Angry Chicken
Six Picks for San Diego Restaurant Week 2020
Coasterra | Photo by Found Creative Studio
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.
Nearly 7,500 of our hungriest readers voted in our annual poll—and the results are served. Dig into the 290 critic's and readers' picks. Bon appetit!
Chef Angelo Sosa, Death by Tequila
Anne Watson
Browse this year’s list by category:
Overall | Atmosphere | Specific Dishes | Specific Cuisines | Drinks
We’re next.
For decades, the national food media hunkered in the safe zones. Namely, New York, Chicago, and San Francisco. Those cities, our anthills of art and commerce, provided enough world-class dishes, cocktails, and rags-to-Michelin stories to fill the pages and posts. Sure, food media would make the occasional jaunt to exotic locales—”Tulum is the New Lima!”—but they treated secondary US markets as less-exciting siblings. Too familiar to be discovered, too not–New York to justify the travel budget.
To get recognition for their tireless work, most top-tier chefs lived and worked in the “major three.”
And now those years are over. Regional and social media have filled the holes, illuminated the cracks. Meccas were made of Austin, Portland, Charleston, Oakland, and Houston. Thanks to apps like Instagram and pubs like San Diego Magazine being online and globally readable, chefs have realized the circus isn’t the only place with a spotlight.
That’s why Richard Blais lives here, and why he was able to lure Anthony Wells from Per Se to Juniper and Ivy. That’s why Michelin-starred brothers recently moved from Italy to open Il Dandy in Bankers Hill. And why Top Chef runner-up and Jean-Georges vet Angelo Sosa chose Encinitas for his Death by Tequila. Why chefs like Trey Foshee, Jason Knibb, Claudette Zepeda- Wilkins, Carl Schroeder, and William Bradley are now resurfacing in national headlines.
The titans of media have noticed, and are adjusting. The New York Times recently allocated a food critic for our region (two San Diego restaurants have made the pages). Local chefs are trading rumors about the whereabouts of Michelin Guide critics, who are in town and looking for places to hang their stars.
The spotlight is circling our city. The best thing is that its fringes will illuminate our indies. The gems run on very little budget by locals who are passionate about food, drink, and the art of hospitality. Blue Water Seafood. Las Cuatro Milpas. Fort Oak. Grand Ole BBQ. Izakaya Masa. Dark Horse Roasters. Le Parfait Paris. Maestoso. Kindred. Special places created in the shadows, serving hustle and grit. You’ll see all of these names in my critic’s picks for our annual Best Restaurants feature.
As someone who’s covered San Diego’s restaurant scene for 12 years, I cheer the international media’s arrival. Welcome to a city with the highest number of small farms in the US, where the growing seasons are obscenely long and the produce infinitely better. Welcome to a city where the restaurants finally do those farms justice. A city that once deserved your omission, and now equally deserves your attention.
Best New Restaurant (Critic’s Pick): Fort Oak
Anne Watson
Critic’s Pick: Juniper and Ivy
Readers’ Pick: Juniper and Ivy
Runner-up: Born & Raised
Critic’s Pick: Grand Ole BBQ y Asado, (Flinn Springs)
Readers’ Pick: The Crack Shack
Runner-up: Whisknladle
Critic’s Pick: Fort Oak
Readers’ Pick: Death by Tequila
Runner-up: Jeune et Jolie
Critic’s Pick: Carl Schroeder (Market)
Readers’ Pick: Ryan Johnston (Catania)
Runner-up: Brad Wise (Trust, Fort Oak)
Critic’s Pick: Trust
Readers’ Pick: RoVino
Runner-up: Solare Ristorante
Critic’s Pick: Nine-Ten
Readers’ Pick: Nine-Ten
Runner-up: Lionfish
Critic’s Pick: Animalón
Readers’ Pick: Oryx Capital
Runner-up: Deckman’s en el Mogor
Critic’s Pick: Bankers Hill Bar + Restaurant
Readers’ Pick: Herringbone
Runner-up: Bub’s at the Ballpark
Critic’s Pick: Tiger!Tiger!
Readers’ Pick: Starlite
Runner-up: Death by Tequila
Critic’s Pick: Starlite
Readers’ Pick: Starlite
Runner-up: Royale
Critic’s Pick: The Crack Shack
Readers’ Pick: The Crack Shack
Runner-up: Extraordinary Desserts and Pop Pie Co. (tie)
Critic’s Pick: The Porchetta Shack
Readers’ Pick: The Kebab Shop
Runner-up: The Crack Shack
Critic’s Pick: Wild Thyme
Readers’ Pick: Kitchens for Good
Runner-up: Miho Catering
Critic’s Pick: Provisional Kitchen
Readers’ Pick: Barona Casino
Runner-up: Viejas Casino
Critic’s Pick: Tahini
Readers’ Pick: Everbowl
Runner-up: Café Gratitude
Critic’s Pick: Civico 1845
Readers’ Pick: True Food Kitchen
Runner-up: Frost Me Gourmet
Critic’s Pick: Kindred
Readers’ Pick: Royal India
Runner-up: Café Gratitude
Critic’s Pick: Panchita’s
Readers’ Pick: Edelweiss
Runner-up: Wayfarer
Critic’s Pick: Herb & Eatery
Readers’ Pick: Breakfast Republic
Runner-up: Snooze, an A.M. Eatery
Critic’s Pick: Lola 55
Readers’ Pick: Lucha Libre
Runner-up: The Taco Stand
Critic’s Pick: Grand Ole BBQ y Asado
From happy hours to hotel bistros, it's our annual (reader-selected!) picks for the best eats in town
San Diegans love food. We pledge allegiance to the fish taco, go nuts for farm-fresh salads, and are big on burgers. In fact, the bigger, the better. Stir-fry, Korean barbeque, sashimi, pho—the list goes on and on. Thousands of readers voted for their favorites, which we collected, compiled, taste-tested, and tallied. The result: an insanely delicious guide, with expert picks from food critic Troy Johnson. Here, the best of the best—and then some.
A NOTE TO OUR READERS: Accuracy is paramount. But we are a service publication, and the lists we print should inform people and help them decide where to spend their time and money. We don’t want this poll to show readers who has the biggest mailing list or marketing staff. We want it to show which restaurants the people like best. If a restaurant wins an obscene amount of awards, and it’s apparent that “ballot stuffing” has occurred, San Diego Magazine reserves the right to give one or all of their awards to other top vote-getting restaurants that make a little more sense in real life.
Cucina Enoteca Bucatini
Hearty Helping Cucina Enoteca’s bucatini combines guanciale, burnt cabbage leaf, tomato, chili, and pecorino. The pièce de résistance? The delicate hen egg to top it off.
Readers’ Pick: George’s at the Cove
Runner-up: Mister A’s
Critic’s Pick: Addison
Readers’ Pick: Searsucker
Runner-up: Cucina Urbana
Critic’s Pick: Prepkitchen
Readers’ Pick: Juniper & Ivy
Runner-up: Cucina Enoteca
Critic’s Pick: Juniper & Ivy
Readers’ Pick: Accursio Lota Solare Ristorante Italiano
Runner-up: Javier Plascencia Romesco Mexiterranean Bistro
Critic’s Pick: Jason Knibb Nine-Ten
Cucina Enoteca
Cucina Enoteca
Readers’ Pick: George’s at the Cove
Runner-up: Donovan’s Steak & Chop House
Critic’s Pick: Market Restaurant & Bar
Readers’ Pick: Monello
Runner-up: Baja Betty’s
Critic’s Pick: Mister A’s
Readers’ Pick: Brian’s 24
Runner-up: The Third Corner
Critic’s Pick: Starlite
Readers’ Pick: Grant Grill at the US Grant
Runner-up: Atoll Restaurant at Catamaran Resort and Hotel
Critic’s Pick: A.R. Valentien at The Lodge at Torrey Pines
Breakfast Pizza from Bread & Cie
Breakfast Pizza from Bread & Cie
Readers’ Pick: Bistro Sixty
Runner-up: Fish Public
Critic’s Pick: Urban Solace
Readers’ Pick: Extraordinary Desserts
Runner-up: Bistro Sixty (San Diego Desserts)
Critic’s Pick: Jsix
Readers’ Pick: MIHO Gastrotruck
Runner-up: God Save the Cuisine
Critic’s Pick: MIHO Gastrotruck
Readers’ Pick: Bread & Cie
Runner-up: Tender Greens
Critic’s Pick: Carnitas’ Snack Shack
Jsix rainbow beet terrine
Taste the Rainbow Tangerine, goat cheese, hazelnuts, and chicories come together in Jsix’s rainbow beet terrine.
The Marine Room
The Marine Room
Readers’ Pick: Café Bleu
Runner-up: Harney Sushi
Critic’s Pick: Puesto at the Headquarters
Readers’ Pick: The Marine Room
Runner-up: Mister A’s
Critic’s Pick: Cusp La Jolla
Readers’ Pick: Board & Brew
Runner-up: Corvette Diner
Critic’s Pick: Waypoint Public
Readers’ Pick: The Marine Room
Runner-up: The Wellington Steak & Martini Lounge
Critic’s Pick: Addison
Waypoint Public
Waypoint Public
Readers’ Pick: The Coyote Bar & Grill
Runner-up: The Patio on Lamont Street
Critic’s Pick: C-Level Lounge
Readers’ Pick: Oggi’s
Runner-up: Slater’s 50/50
Critic’s Pick: Diversions Lounge (Omni La Costa Resort & Spa)
Readers’ Pick: Searsucker Del Mar
Runner-up: Fish Public
Critic’s Pick: Avant
Readers’ Pick: Burger Lounge
Runner-up: Nicky Rottens Bar & Burger Joint
Critic’s Pick: Hodad’s
Readers’ Pick: Tender Greens
Runner-up: Sammy’s Woodfired Pizza
Critic’s Pick: Tender Greens
wakljdfh akldjfh drsf
Readers’ Pick: Rubicon Deli
Runner-up: Big Front Door
Critic’s Pick: Mona Lisa Italian Foods
Readers’ Pick: Sushi Ota
Runner-up: Harney Sushi
Critic’s Pick: Azuki
Readers’ Pick: Burger Lounge
Runner-up: Mezè Greek Fusion
Critic’s Pick: The Smoking Goat
Readers’ Pick: Pizza Port
Runner-up: Berkeley Pizza
Critic’s Pick: Buona Forchetta
Readers’ Pick: Café Sevilla
Runner-up: Searsucker
Critic’s Pick: Cucina Enoteca
Readers’ Pick: Rubio’s
Runner-up: The Brigantine
Critic’s Pick: TJ Oyster Bar
Readers’ Pick: Miguel’s Cocina
Runner-up: Puesto
Critic’s Pick: Lucha Libre
Readers’ Pick: El Zarape
Runner-up: Lucha Libre
Critic’s Pick: Las Cuatro Milpas
Readers’ Pick: The Kebab Shop
Runner-up: Bandar
Critic’s Pick: The Kebab Shop
Readers’ Pick: Solare Ristorante Italiano
Runner-up: Bencotto Italian Kitchen
Critic’s Pick: Bencotto Italian Kitchen
Readers’ Pick: Bleu Bohème
Runner-up: Tapenade
Critic’s Pick: Bellamy’s
Readers’ Pick: Cafe Athena
Runner-up: Mediterranean Cafe
Critic’s Pick: Cafe Athena
Solare Ristorante Italiano
Mangia, Mangia! Solare’s Italian menu includes the creamy black truffle risotto (left) and house-made gnocchi with San Marzano tomato sauce (right).
Readers’ Pick: Oscar’s Mexican Seafood
Runner-up: El Zarape
Critic’s Pick: Romesco Mexiterranean Bistro
Readers’ Pick: Royal India
Runner-up: Bombay
Critic’s Pick: Surati Farsan
Readers’ Pick: Del Mar Rendezvous
Runner-up: Mandarin House (La Jolla)
Critic’s Pick: Spicy City
Readers’ Pick: Sushi Ota
Runner-up: Shimbashi Izakaya
Critic’s Pick: Wa Dining Okan
Readers’ Pick: Amarin Thai
Runner-up: Koon Thai Village
Critic’s Pick: Amarin Thai
Readers’ Pick: Roppongi
Runner-up: Del Mar Rendezvous
Critic’s Pick: Sipz
hi murphy
food pic by someone
Readers’ Pick: Le Bambou Restaurant
Runner-up: Pho Hoa
Critic’s Pick: Saigon on Fifth
Readers’ Pick: Manna
Runner-up: Tofu House
Critic’s Pick: Do Re Mi
Readers’ Pick: Tita’s Kitchenette
Runner-up: Zarlito’s
Critic’s Pick: Tita’s Kitchenette
Readers’ Pick: Royal India
Runner-up: Sipz
Critic’s Pick: Punjabi Tandoor
Readers’ Pick: Phil’s BBQ
Runner-up: Abbey’s Real Texas Bar-B-Q
Critic’s Pick: Yakitori Yakyudori
Readers’ Pick: Ruth’s Chris Steakhouse
Runner-up: Donovan’s Steak & Chop House
Critic’s Pick: Cowboy Star Restaurant and Butcher Shop
Donut Bar
Donut Bar
Readers’ Pick: Pacific Beach Fish Shop
Runner-up: The Brigantine
Critic’s Pick: Mitch’s Seafood
Readers’ Pick: Donut Bar
Runner-up: V.G. Donut & Bakery
Critic’s Pick: Donut Bar
Readers’ Pick: Snooze
Runner-up: Fig Tree Cafe
Critic’s Pick: Tractor Room
Readers’ Pick: Monello
Runner-up: Snooze
Critic’s Pick: Café Chloe
Craft & Commerce
Craft & Commerce
Readers’ Pick: Village Vino
Runner-up: Cucina Enoteca
Critic’s Pick: Addison
Readers’ Pick: Old Town Saloon and Cocktails
Runner-up: West Coast Tavern
Critic’s Pick: Craft & Commerce
Readers’ Pick: Swell Cafe
Runner-up: Better Buzz
Critic’s Pick: Caffé Calabria
Readers’ Pick: Stone World Bistro & Gardens
Runner-up: Karl Strauss
Critic’s Pick: Stone World Bistro & Gardens
Readers’ Pick: Village Vino
Runner-up: Wine Steals
Critic’s Pick: Village Vino
Readers’ Pick: Slater’s 50/50
Runner-up: Hamilton’s Tavern
Critic’s Pick: Hamilton’s Tavern
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.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.
