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How Randy Smerik Turned Solare into a Local Icon

A tech mogul goes rogue in Liberty Station—and nabs a Michelin nod along the way
San Diego restaurant and previous Michelin Bib Gourmand Solare Ristorante in Liberty Station
Courtesy of Solare Ristorante

Randy Smerik is a San Diego restaurant owner who broke all the rules on his way to creating Solare Ristorante, a family-run, Michelin-recognized Italian hot spot tucked into Liberty Station. 

Once upon a time, Smerik lived the fast-paced life of a tech entrepreneur, chasing big data and playing in semiconductors, database systems, and analytics, building a powerful career. But then, around 13 years ago, he did something most would call crazy: He walked away, partnering with his two sons, Brian and Tommy, to take the reins of an Italian restaurant that has since won hearts, awards, and a Gambero Rosso nod.

“If you want to make a small fortune in restaurants, start with a large one,” Smerik jokes. In the early 2010s, Liberty Station wasn’t the bustling collective of local spots we know today. 

“When we got here, it was just chains,” Smerik recalls. “So many chain restaurants. We wanted something truly unique.” They set about sourcing almost everything from Italy: 80 percent of the restaurant’s 3,500-bottle wine list comes from Il Bel Paese, with vintages from all 20 of the country’s regions. Executive chef Denise Grande, who’s been there since day one, flies in ingredients from Italy and pairs them with local finds

Interestingly, there’s also tequila—Smerik happens to be one of the folks who brought Fortaleza Tequila to life. A longstanding board member, he’s helped Fortaleza grow into one of the largest agave spirits brands. “I’m an agave nerd. I couldn’t resist,” he says. 

Interior of San DIego restaurant Solare Ristorante featuring an extensive wine list and selection of tequila and mezcal
Courtesy of OpenTable

Smerik’s adoration for agave crosses over to Solare, where tequila, mezcal, bacanora, sotol, and other agave spirits are now a big part of the menu, mixed into the mostly Italian experience. “There’s always room for tequila and mezcal on an Italian wine list if you’re bold enough to try it,” he says.

A tech veteran, tequila expert, family man, and Italian food obsessive, Smerik seems to have found his groove. “It’s been a good run so far,” he adds. Being able to turn a passion for food, travel, and family into a top local restaurant? It’s what happens when a tech guy goes rogue.

By Jackie Bryant

Jackie is San Diego Magazine's and Studios' content strategist. Prior to that, she was its managing editor. Before her SDM career, she was a long-time freelance journalist covering cannabis, food/restaurants, travel, labor, wine, spirits, arts & culture, design, and other topics. Her work has been selected twice for Best American Travel Writing, and she has won a variety of national and local awards for her writing and reporting.

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