“Taste-test, from another farm,” Carballo explains, walking through Harvest Market, which comprises the venue’s breezy lower level and opens out onto a three-acre regenerative farm that supplies the kitchen from the soil below. The barn-like structure housing Haven and the market—with reclaimed teak, minimal ornamentation, and what seems like more windows than walls—is just the kind of place where eating farm-fresh veggies with a knife and fork seems apropos.

Out on the farm, chef de cuisine Kelston Moore, of Bad Boyz fame (the non-profit culinary venture, not the Sean Penn flick), plucks spicy-scented leaves from verdant crop rows and points out abundant, purple-skinned, bulging kohlrabi.

“I learned how to pickle this”—he grins—“to go with the chicken curry.” That’s how it works at Haven: If it’s growing here, it’s on the menu. Six different onsite lettuces make up the signature Foxy Greens salad, a menu staple.

And the age-old conundrum of what to do with all those summer tomatoes? Solved—tomato jam for the bison burger, of course. It appears on Haven’s debut menu, along with jerk pork belly in mole negro, a combination of Moore’s Caribbean roots and his summers spent cooking with abuelas in Baja California. It comes with carrot-ginger purée and a plantain tortilla.

Moore grew up in Barbados, where his father barbecued pig tails to feed the community. Later, while in the Navy, Moore embraced cooking for a living. Compared to grueling work he was doing on the USS Carl Vinson’s flight deck, making meals for 7,500 ship personnel sounded better. Moore sharpened his skills with a meal-prep operation in Stockton and then as a private chef on yachts, where he honed the zero-waste mentality that is essential at Haven.

“With every ingredient, I learned to use it all up rather than collect trash out on that boat,” he recalls.

Kitchen and farm scraps mingle in compost at the farm’s edge, where, according to Carballo, goats, chickens, and alpacas will soon join the family to chew on leftovers and contribute their, ahem, leavings as fertilizer. A “shroom room” is also forthcoming, bringing the freshest fungi to the table.

Across the garden path, Haven’s spacious balcony provides diners with a sweeping view of the plants that define Haven’s “veggie-forward” dishes: carrots al pastor, kohlrabi fries, shishito pesto, brilliantly pink radish carpaccio. Moore and the team try not to waste precious produce components.

“I feel bad when I see someone throwing away half the dish I made,” he says. “I wouldn’t want the farmers, my friends, to think I don’t value the whole plant that they grew.”

That ethos also infuses Haven’s mixology: general manager and beverage director Ricardo Zarate is exploring carrot shavings in a cocktail. Meanwhile, the team is devising a way for guests to watch while herbs are plucked right from the garden and brought in with “roots still dangling,” Zarate says, before the bartender crushes fragrant, tender leaves into your mule.

Or order a beer—featuring seasonal hops, spices, and herbs—from the taps at onsite Fox Point Brewery. Sit at the bar and admire the sky through the lofty glass ceiling, or take your drink fireside in the lounge and hear records spinning. Lean back in a cozy booth while resting your glass on the oversized lacquered table, inlaid with real preserved citrus slices and herbs. The farm is in the furniture.

Even the meat is veggie-forward: Moore’s steak and eggs dish features Santa Carota beef from a Kern County ranch where cows munch on juicy carrots left over from nearby farms.

Moore serves locally line-caught fish and picks up oysters on his way to work for his daily riff on shellfish. Servers are educated on ingredients’ origins, and Carballo plans to create QR codes to connect diners to food backstories. The menu will grow and change in tandem with the farm.

As for chef Moore’s next big idea? “A fish cake that will change everyone’s life.”

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].

The post First Look: Haven Farm + Table in Encinitas appeared first on San Diego Magazine.

The Nada Shop Encinitas / Shelves

Becca Batista

That’s where the concept of The Nada Shop comes in: Fill up those old vessels here and feel good doing it. Since opening just a year ago, they’ve diverted 6,250 single-use plastics from ending up in landfills and waterways, and are on track to triple that in 2020.

“I wanted to create a space that makes it easier and more accessible for people to live low-waste,” Simone says. “I had to think, What are the things people use all the time and want to change to make an impact, but they can’t because there’s nothing available?”

The “refillery” function of the shop is really just the start. They’ve got waste-free substitutions for almost every household and hygienic item. Consider reusable Stasher storage bags; Marley’s Monsters facial rounds to replace cotton balls; bottle-free bath products like Meow Meow Tweet facial soap bars; and even Mam Suds toilet cleaner bombs (no bottle!).

The Nada Shop Encinitas / Samantha Simone

Becca Batista

The Nada Shop also formulates and retails its own organic hand and body soap and castile soap, both of which are free of sulfates and parabens. Jumping on the clean beauty craze is just an added bonus for the business, Simone says.

The Nada Shop Encinitas / Soap

Becca Batista

Compared to some of her regulars, the 26-year-old admits she’s still relatively new to this whole sustainable living thing. For her, it all started with the reusable KeepCup she was given several years ago (and now stocks). It’s been glued to her hand through college and the consulting job that took her all over the country. During those business trips, she’d tally up the number of travelers she saw tossing their disposable cups. Instead of wasting time complaining about the problem, she dreamt up her own ways to offset the waste. “Little actions that make a huge difference,” she says. Things like biking instead of driving and bringing her own containers to pick up takeout or use as doggy bags when she dines out.

“If you try to overwhelm yourself with too many changes, you’ll get discouraged,” she says. “We think in these absolute terms. That’s where it gets us into trouble. You don’t have to be absolutely vegan or plastic free, but if you can set little goals for yourself, that’s where we move the needle.”

To that end, and to those who are sustainable curious, Simone has some simple advice: Make substitutions only where it makes sense. Coffee drinkers, buy that reusable mug. Cotton ball users, get those washable facial rounds. And if you’re coming to her shop… BYOB (bring your own bag).

The Nada Shop Encinitas / Exterior

Becca Batista

The Nada Shop

937 South Coast Highway 101, Encinitas

@thenadashop

The Nada Shop Encinitas / Interior

Becca Batista

The post This Encinitas Refillery Is Paving the Way for Low-Waste Living appeared first on San Diego Magazine.

Where We Will Live – Steve Matsumoto

“Encinitas”

“With an influx of infrastructure, vogue businesses, and new housing options, Encinitas continues to be one of the hottest markets in San Diego. Home buyers are flocking to the ever-evolving beach city, and median home prices have increased 41.8 percent in 92024 since 2015. The revitalization of the downtown area enhanced the array of boutiques, restaurants, breweries, and coffee shops. New businesses and office spaces dot the 101. A recent SANDAG project added bike paths and pedestrian walkways, increasing walkability. Stellar schools, picturesque beaches, and a relaxed vibe make Encinitas a popular destination in today’s market.”

—Steve Matsumoto, broker, Compass

Where We Will Live – Tommy Walker

“Paradise Hills”

“The neighborhood of Paradise Hills has seen a significant jump in sales. The average across San Diego County is a 21.6 percent increase, and Paradise Hills has seen a 37.5 percent increase. It’s an up-and-coming neighborhood, as it’s in a central location in South Bay. The community comes together three times a year to put together events for the neighborhood. New businesses like Project Reo Collective (a community arts collective and café), as well as seasoned local businesses like Babycakes, are calling Paradise Hills home. People also visit to see the murals, and there’s the House of Boxing gym, which Canelo Álvarez frequents prior to main events.”

—Tommy Walker, broker, Willis Allen

Where We Will Live – Jennifer Wu

“Oceanside”

“With new breweries and restaurants opening up along the coastal business areas, more people are enjoying the living space and culture. Both active service members and veterans are seeking their first home or step-up home here. The median home price in 2018 for a detached three-bedroom, two-bath home in Oceanside was $515,000. As of 2019, a similar property now costs $543,750. These price points, coupled with the growing food and retail culture, make Oceanside the most affordable coastal living in San Diego County.”

—Jennifer Wu, broker, Harcourts Pinnacle

Where We Will Live – Jean Rivaldi.jpg

“Rolando Village”

“This neighborhood borders La Mesa and is bounded by 68th Street on the west, El Cajon Boulevard to the north and University Avenue to the south. The area is seeing a lot of new buyers due to turnover of older homes. Being on the outside of San Diego creates more affordable opportunities and slightly bigger homes for less. With La Mesa’s burgeoning restaurant scene nearby, this is an attractive option—especially for people who are looking to buy and may have been renting in the urban core area of San Diego.”

—Jean Rivaldi, owner, Community Realty

Where We Will Live – Ami Lewallen.jpg

“Mission Valley”

“Get excited, Mission Valley homeowners! The future of Mission Valley is looking up. The San Diego City Council is adopting the Mission Valley Community Plan. Not only can we expect a surge in housing inventory, and an increase in sales price for the location, we can also expect pedestrian- and bicycle-friendly pathways, more parks, and overall better amenities for the community. Considering this revitalization project and the residential population’s expected 248 percent increase, there’s no better time than now to be a homeowner in Mission Valley.”

—Ami Lewallen, owner, Red Rhino Realty

Oceanside, California

The post Where to Live Next in San Diego appeared first on San Diego Magazine.

Bull Taco

Bull Taco is back. San Diego’s surf-punk taco shop—where culinary school-style tacos meet paper plates and zero pretension—is ready to unveil their newest location on 101 N. Coast Hwy in Leucadia (the former Jamroc 101 spot, next to Encinitas Surfboards). We’ve got the first photos below.

And, breaking news: Yesterday, they signed a deal to move into the unit above Prepkitchen in Del Mar.

Bull Taco’s a bit of a local icon, so why are they “back”? Because, noticed or not, they haven’t been doing hyper-creative tacos for quite some time. In 2009, Greg Lukasiewicz and his brother started Bull in the tiny snack bar at the San Elijo Campgrounds. With some plastic chairs on a patio overlooking the surf, they cranked out foie gras tacos, lobster tacos, uni and curry tacos. They tinkered with ghost pepper, then the hottest chili pepper in the world. Before they knew it, the line for their tiny taco stand was 20-deep. To meet the demand, they had to cut back on the creativity.

“When we got into the volume game, it got too hard to control,” says Lukasiewicz. “Now we’re definitely going back to the exotic stuff. Now the locations can handle it.”

Exotic and experimental is Lukasiewicz’ game. He opened his first restaurant—the French bistro Devon, in Monrovia—in 1996 (he’s owned 11 altogether). His approach was to hire top sous chefs, including one from Thomas Keller, and get creative. They tinkered with molecular gastronomy and foraged for their own produce long before it was a thing. After 17 years, Lukasiewicz plans to turn Devon into a Bull Taco later this year.

Sounds like Bull is set for rapid expansion. For each new location, Lucasiewicz wil partner with a top surfer or skater (surfers Jay Adams and Nathan Fletcher are partners at the Oceanside and San Clemente locations, respectively). At Encinitas, it’s pro skater Bucky Lasek. There’ll be tiles made from recycled skateboards, a wall of self-serve craft beer, ostrich tacos, and top-notch sashimi similar to their popular Oceanside joint, Wrench & Rodent.

“Like Wrench & Rodent, but on a much smaller scale,” he says. “On that long counter, there’ll be a person doing ceviche. Maybe throwing a French or Italian accent—ahi with truffle vinaigrette. A buerre blanc. White wine reductions. One grilled lambchop on a plate. I don’t want to say tapas, but we’ll have steamed mussels and clams, maybe just a single bite of grilled lobster.”

Diners will even be encouraged to cook at the restaurant, a sort of coup de Bull. The group also now has their own farm in Bonsall where they’re growing the Trinidad Scorpion—the hottest chili pepper in the world. At their Oceanside location, they’ve built a garden in the back (one of the few food gardens in San Diego with a skate ramp in it) with some of the hottest, rarest chile peppers in the world.

So, yeah, Bull Taco is back.

“I was going to call the Leucadia location Bull Tacobertos,” jokes Lukasiewicz. “I like change. I like experimentation. Maybe we’ll do a super high-end menu one day or just invite high-end chefs to take over our kitchen for specials once a week.”

Without further ado, the FIRST LOOK at Bull Taco Encinitas. Opens hopefully in the next week (permits permitting):

The post FIRST LOOK: Bull Taco Leucadia appeared first on San Diego Magazine.

Bull Taco

Bull Taco is back. San Diego’s surf-punk taco shop—where culinary school-style tacos meet paper plates and zero pretension—is ready to unveil their newest location on 101 N. Coast Hwy in Leucadia (the former Jamroc 101 spot, next to Encinitas Surfboards). We’ve got the first photos below.

And, breaking news: Yesterday, they signed a deal to move into the unit above Prepkitchen in Del Mar.

Bull Taco’s a bit of a local icon, so why are they “back”? Because, noticed or not, they haven’t been doing hyper-creative tacos for quite some time. In 2009, Greg Lukasiewicz and his brother started Bull in the tiny snack bar at the San Elijo Campgrounds. With some plastic chairs on a patio overlooking the surf, they cranked out foie gras tacos, lobster tacos, uni and curry tacos. They tinkered with ghost pepper, then the hottest chili pepper in the world. Before they knew it, the line for their tiny taco stand was 20-deep. To meet the demand, they had to cut back on the creativity.

“When we got into the volume game, it got too hard to control,” says Lukasiewicz. “Now we’re definitely going back to the exotic stuff. Now the locations can handle it.”

Exotic and experimental is Lukasiewicz’ game. He opened his first restaurant—the French bistro Devon, in Monrovia—in 1996 (he’s owned 11 altogether). His approach was to hire top sous chefs, including one from Thomas Keller, and get creative. They tinkered with molecular gastronomy and foraged for their own produce long before it was a thing. After 17 years, Lukasiewicz plans to turn Devon into a Bull Taco later this year.

Sounds like Bull is set for rapid expansion. For each new location, Lucasiewicz wil partner with a top surfer or skater (surfers Jay Adams and Nathan Fletcher are partners at the Oceanside and San Clemente locations, respectively). At Encinitas, it’s pro skater Bucky Lasek. There’ll be tiles made from recycled skateboards, a wall of self-serve craft beer, ostrich tacos, and top-notch sashimi similar to their popular Oceanside joint, Wrench & Rodent.

“Like Wrench & Rodent, but on a much smaller scale,” he says. “On that long counter, there’ll be a person doing ceviche. Maybe throwing a French or Italian accent—ahi with truffle vinaigrette. A buerre blanc. White wine reductions. One grilled lambchop on a plate. I don’t want to say tapas, but we’ll have steamed mussels and clams, maybe just a single bite of grilled lobster.”

Diners will even be encouraged to cook at the restaurant, a sort of coup de Bull. The group also now has their own farm in Bonsall where they’re growing the Trinidad Scorpion—the hottest chili pepper in the world. At their Oceanside location, they’ve built a garden in the back (one of the few food gardens in San Diego with a skate ramp in it) with some of the hottest, rarest chile peppers in the world.

So, yeah, Bull Taco is back.

“I was going to call the Leucadia location Bull Tacobertos,” jokes Lukasiewicz. “I like change. I like experimentation. Maybe we’ll do a super high-end menu one day or just invite high-end chefs to take over our kitchen for specials once a week.”

Without further ado, the FIRST LOOK at Bull Taco Encinitas. Opens hopefully in the next week (permits permitting):

The post FIRST LOOK: Bull Taco Leucadia appeared first on San Diego Magazine.

Presidential Treatment

The holiday season is upon us, and Lux Art Institurte is doing its part to spread a little cheer—all the way to Washington, D.C. The Encinitas-based art space and educational center was selected by the National Park Foundation to represent the state of California by making ornaments for the National Christmas Tree, which will be on display in President’s Park near the White House.

Decorating and lighting the National Christmas Tree is an annual tradition that began in 1923 with President Calvin Coolidge. Today a series of 56 smaller trees called “the Pathway of Peace” surround the stately 40-foot Colorado blue spruce and represent the country’s 50 states, five territories, and the District of Columbia.

Locally, Lux Art Institute worked with the third-graders at Ocean Knoll Elementary School in Encinitas to design and create the ornaments. The youngsters were asked to paint winter scenes from places they had visited on small log slices, a project based on the work of former Lux resident artist Alison Moritsugu, whose paintings include traditional snow-covered landscapes.

Presidential Treatment

“It’s very special for our class to do the ornaments representing California that are going to be on the National Tree,” says third-grader Sofia Lopez. “It’s something I will remember forever.”

Congrats to Lux and the students at Ocean Knoll!

This year’s National Christmas Tree lighting will take place on Friday, December 6 at 5 p.m. EST. Check your local listings. 

Presidential Treatment

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INCOMING: Casa Q’ero

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Encinitas Oktoberfest

ENCINITAS  |  Oktoberfest It Up

Grab Your Lederhosen Warning: There will be a Chicken Dance. But it’s tradition, and the Encinitas Chamber of Commerce has decreed it shall be so (and Encinitans love it). The 18th annual Encinitas Oktoberfest, on September 22, is six blocks and 200 vendors of German food, the Gemütlichkeit Alpine Dancers, a kiddie fun zone, ceremonial parade, and more. Is there ever a better time had with beer and brats? Nein. Mountain Vista Drive and El Camino Real, 10 a.m.–5 p.m., encinitasoktoberfest.com

TEMECULA  |  Make the Most of “Wine Month”

September marks the ninth annual California Wine Month. To celebrate, Temecula Valley’s 35 wineries are offering the Sip Passport—four tasting flights and a souvenir wine glass, valid the entire month ($35). They are also hosting the fourth annual CRUSH Gala at Callaway Winery’s hilltop patio on September 14, 7 p.m. to 9:30 p.m., with local cuisine and live music. Tickets start at $75. temeculawines.org

Escondido

ESCONDIDO  |  Walk Along the Wedge

More than 2,000 cheeseheads will attend the Wedge Artisanal Cheese Festival, taking over Grand Avenue in Escondido on October 12. For $35, you can stop at more than 25 tents to taste craft beer, local cuisine, boutique wines, and, of course, cheese. The event is big with Slow Foodies and attracts music fans as well: Talk Like June, a rock-country band from Escondido, will perform. Tickets go up to $45 the day before. 2 p.m.–8 p.m., wedgeescondido.com

CARLSBAD  |  Geek Out on Cinema

The jury’s still out on whether we need another film festival. They seem to be proliferating faster than Taste Ofs. Still, Omni La
Costa Resort and Spa is trying its hand at hosting one. La Costa Film Festival, October 24–27, is produced by “festival vets,” i.e. Hollywood people Nancy Collet and Jon Fitzgerald. And while they don’t have Judd Apatow—who, by the way, is being honored at the San Diego Film Festival the same month (October 2–6)—this one’s at a resort, and it’s got poolside parties and al fresco screenings. The lineup will include documentaries, student shorts, and award-winning feature films. Proceeds go to local Boys and Girls Clubs. lacostafilmfestival.org

ENCINITAS, DEL MAR, RSF  |  Get Pampered    

A handful of local wellness centers are participating in National Spa Week, October 14–20. Pay $50 for a number of treatments that normally cost between $100 and $500. Participating North County spas include Facelogic Spa (Encinitas); PLACE360 Health + Spa (Del Mar); and Morgan Run Spa and Sport Retreat (Rancho Santa Fe). spaweek.com

The post Where to Go & What to Do appeared first on San Diego Magazine.

Priority Public House

Priority Public House

encinitas

Priority Seating

The red Calypso cottage has been revamped into the handsome green Priority Public House, a 66-seat gastropub by proprietor Brian McBride. A colorful chalkboard menu reveals what’s spilling from its taps—22 craft beers and two white wines from the barrel. Order up a fetching Salt of the Earth with smoky mescal, cynar, lime, and pineapple, and a burly center-cut pork chop with chipotle citrus barbecue sauce. 576 North Coast Highway 101

The Regal Seagull

The Regal Seagull

leucadia

The Seagull Flies North

The Regal Seagull, the coastal version of Mission Hills’ Regal Beagle, is Leucadia’s latest dudefest. After you choose your local fave from 20 rotating beer taps and one of nine artisan links served up on Sadie Rose buttermilk rolls, your order is zip lined into the kitchen. Patrons are given a 1980s character name (think Mr. T, Greg Brady, Marty McFly) for pickup, which is announced over the loudspeaker. Twenty-five cent mini-corn dog Mondays, Wingsday Wednesdays, and Trivia Night add to the party. 996 North Coast Highway 101

carlsbad

Scotch and a Smoke

Cigar aficionados can light up at the Park Hyatt Aviara Masters of Food and Wine event for an evening of steak, smoke, and scotch. After a little Glenfiddich or Macallan with hors d’oeuvres, chef Kurtis Habecker presents four courses, with Brandt all-natural rib eye served two ways as the focal point. Guests then retire to the terrace for a scotch and cigar pairing hosted by spirit manager Levi Walker of San Diego’s Young’s Market Company and cigar expert David Haddad of Fumar Cigars. September 20–22. Argyle Steakhouse, 7447 Batiquitos Drive

Del Mar

Tequila at the Plaza

The Prager Brothers

The Prager Brothers

Old Town’s El Agave is transporting its old-world traditions and to a new zip code this fall with an outpost in Del Mar. Tequila Agave Artesenal will fill the space once occupied by Flavor in Del Mar Plaza. The upscale (read: expensive) Mexican eatery will also host a 2,000-bottle tequila museum with a tasting room for tequila flights and appraising in-house. 1555 Camino Del Mar

carlsbad

On Brothers and Bread

The Prager Bros., baker Louie and musician Clinton, who used to fire up their bread in the back of Blue Ribbon Artisan Pizzeria, have opened their own retail space—Pragers Brothers Artisan Bread in C-bad. The duo is also planning a CSA-style bread program. Find them at weekly Encinitas, Vista, Carlsbad, and Rancho Santa Fe famers markets. Carlsbad Gateway Center, 5671 Palmer Way

The post North County Food News appeared first on San Diego Magazine.

Succulent Cafe

Succulent Café

Go Green

Fresh Pick!

Oceanside has a new secret gem, the Succulent Café. Peter Loyola serves up espressos, sandwiches, and freshly baked pastries from his coffee cart, surrounded by an enchanted garden and his stunning plant-based artwork. Succulents spill from wall art, painted planter boxes, window frames, and more. Find it next to the Apotheque Spa on Cleveland Avenue, just north of the train station.

Now Open

Tavern on the Green

Overlooking the polo fields, James Limjoco brings Sublime Tavern to Del Mar, filling the musical chairs space formerly occupied by Tommy V’s and Pasquale. The rustic eatery offers gourmet comfort food, savory seafood dishes, and 55 craft beers on tap. Stay, please?

Ryan Studebaker

Studebaker is Back

Chef Ryan Studebaker has landed back in North County, after some time with Brian Malarkey in La Mesa at Gingham and a stint downtown. Wisely, chef Matt Gordon has plucked the young talent to helm Solace & The Moonlight Lounge, while Gordon focuses on Del Mar’s Sea & Smoke.

SCENE

Please be Seated…

The Inn at Rancho Santa Fe’s $12 million renovation ushers in a superlative al fresco dining scene this summer with a seasonal menu by executive chef Todd Allison and his new sidekick, Brian Black. A major culinary score for North County, Black is a James Boyce alum from the Studio at Montage Laguna Beach, and a Michael Mina protégé.

MARKETS

From Peru, With Love

Tamale

Our favorite ceviche spot, Del Mar’s Café Secret, has launched Secret Pantry, a gourmet Peruvian market, just two blocks south of the café. Owner Daniella Basagoitia will share the flavors of her childhood, like homemade tamales and sauces, infused olive oils, Peruvian chiles, South American fruit pulps (guanabana, anyone?) Peruvian corns, homemade jams, dulce de leche, and marzipan confections.

grilled fish

Sunset Grilling

Dedicated barbecuers should check out Sheraton Carlsbad’s “Sunset Grilling with the Masters.” Running from late June to mid-August, the series kicks off with Stone Brewing Co.’s chef Alex Carballo, followed by Amanda Baumgarten from Herringbone and Mario Moser from Flying Pig Pub + Kitchen.

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