“Sonny’s pays homage to the iconic NY-style pizzerias of the ’80s, housed in a well-used 100-year-old former auto shop,” explains Fink. “The space retains its authentic roughness, enhanced with additions of a custom pizza oven imported from Italy and mezzanine inspired by all our grandmas’ houses.”

The 3,500-square-foot indoor space will also include an additional 500-square-foot outdoor patio, designed by Anna and David Sindelar, who designed Madi and Madison on Park. Featuring a repurposed copper bar, decorated with vintage TVs and a backyard dining area, Fink says it will feel less like a traditional Italian restaurant and more like a time capsule of 1980s Brooklyn culture, with a curated menu that will include appetizers, salads, entrees, pizzas, rotating soft-serve specials, and an outside grill. Danny Kuehner will spearhead the cocktail program, featuring plenty of amaro and what Fink calls “young, funky, hip” wines.

But that’s not all the pair has planned. In May, they’ll also open a second Madi location in Pacific Beach. The new Madi will feature the same menu as the original location in Normal Heights centered around brunch, lunch, and cocktails. And because good things come in threes, Sieve and Fink are also working on a diner concept in Hillcrest. Sieve is a third-generation restaurateur, whose family owns and operates a 100-year-old breakfast restaurant in Minnesota. He’s no stranger to working the grill, so he’s taking the lead on this new concept—best of luck to the partners on what is sure to be a hectic few months.

San Diego Restaurant News & Food Events

A Bonanza of Holiday Activities at Park Hyatt Aviara

Carlsbad’s Park Hyatt Aviara has a slew of holiday events coming up, starting with their Holiday Market on Sunday, December 8. From 2 p.m. to 7 p.m., you can shop local, sip, and meet Santa. The big guy will be back quite a few more times—December 11 through 24—from 3 p.m. to 6 p.m. for Cabana Christmas Village, where guests can meander through poolside cabanas that will each offer a unique experience, from food and drink to ornament making, hot cocoa, and more.

There are also Christmas Eve and Day feasts at Ponto Lago and Christmas Day brunch at Ember & Rye, and if you’ve reached the maximum amount of information to absorb at one time, you can just check out the full list of events at your leisure right here. 

Beth’s Bites

• Del Cerro Pizza & Beer will open at 6358 Del Cerro Blvd. on Monday, December 2. Brought to you by the same people behind KnB Bistro, it will offer pizza beer… and I’m not sure what else, but what more could you need?
• Border X Brewing recently launched a GoFundMe for their Barrio Logan location, citing a landlord dispute and ongoing pandemic recovery issues. Border X originally opened on Logan Avenue in 2014 but was forced to close its location in Bell in 2023 for financial reasons and a dispute with Beer Thug Brewing, another Latino-owned brewery operating in the same location. Barrio Logan has faced more than its fair share of hardships lately—Las Cuatro Milpas rumors, Salud closing—but fresh projects like Pizza Kaiju and Alchemy give me hope for the vibrant food and drink culture the neighborhood is known for. 
• XOXO by Breakfast & Bubbles, née XOXO Retro Neighborhood Diner, we hardly knew ye. The short-lived spot on Park Blvd. is closed, but the same owners are gearing up for a new concept called Origen. That’s all the info I have (for now), but I’ll keep poking around.
• Alma, the boutique hotel downtown, is offering a Thanksgiving feast to take home for $250 (feeds 4-6 people). Turkey? Check. Rolls and stuffing? Check. It’s all the faves without any of the fuss, so check out the full menu here and email [email protected] by 5 p.m., Pacific Time, on Friday, November 22, to reserve your meal.

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 Madison on Park Team Opening New Pizza Joint in University Heights appeared first on San Diego Magazine.

Now, they’re expanding their intergalactic clutches into University Heights—specifically, to 4608 Park Blvd, the new home for Vulture and Dreamboat projected to open sometime in the summer or fall of this year.

The two projects will fall under one roof (which makes sense once you take real estate prices into account) but will each offer a unique approach to their signature brand of offbeat vibes. “Vulture will be a resurrected institution of yesteryear, reimagined through the eclectic possibility of today,” said owner Kory Stetina.

You may be asking yourself “What on earth does that mean?” Don’t worry—I had the same reaction. Basically, it’ll be a dinner spot, with dim lighting, inspired by mid-century aesthetics, and a reimagined bar program that will take classic cocktails and put a new spin on them. Easy enough to digest, if I’m right. 

Alternatively, Dreamboat will focus on breakfast, lunch, and desserts, operating as a “micro-diner” with only 10 seats. It’ll be more grab-and-go than stay-and-chill, serving coffee, pastries, and pie from morning until night. (Sometimes you want a late-night sweet—I get it!)

Economic reports estimate between three and six percent of the American population identify as vegan. That would mean there are around 41,460 to 82,920 vegans out of San Diego city’s 1.382 million people, and there are probably less than 30 strictly vegan restaurants across the whole county. That’s a big gap between supply and demand, and Stetina is smart to capitalize on it.

Plus, judging by the vegan and vegetarian options at nearby Kairoa Brewing Company and the fully vegetarian menu at Plumeria down the street, plenty of hungry and thirsty meat-averse diners are already lurking the streets of University Heights. Now, they’ll get even more out-of-this-world, animal-friendly, plant-based food and drink served directly into their humanoid face receptacles. Take me to your tempeh. 

San Diego Restaurant News & Food Events

Alesmith Brewing Brings Coffee & Beer Together on March 16

San Diego brewing pioneer Alesmith Brewing already dabbles in craft beer, non-alcoholic beer, and even cheese. But on March 16, it’ll bring another perennial favorite into the Miramar facility for Coffee & Beer, a celebration of coffee beers brewed with roasters across the country. Collaborative beers include San Diego’s Goal Brewing and Mostra Coffee, San Antonio’s Weathered Souls and What’s Brewing Coffee, and more. The free event runs from 11 a.m. to 4 p.m., but they ask that attendees RSVP here so they can prepare accordingly.  

Beth’s Bites

A few days ago, I saw a picture of the steak frites at Neighborhood and I haven’t been able to stop thinking about them.

Giorgino’s is one of those places where I order the same thing every time—a Godfather cold cut, hold the onions (don’t @ me). BRB, on a sandwich run.

Sushi Ota isn’t the fanciest sushi spot, and it’s certainly not the cheapest, but it’s been my number one favorite for years. My go-to sushi order is definitely the Golden Eye (Kinme) and at least one Rainbow Roll, but is there anything else I should branch out with when I go next? Let me know—[email protected]. 

The post Team Behind Kindred Opening Vegan Diner & Fine Dining Spots appeared first on San Diego Magazine.

Coffee and a pastry at Mystic Mocha in University Heights

courtesy of Mystic Mocha

Meticuloso: The Spanish word means meticulous, considered, intentional. It’s the word Mystic Mocha’s new owner, Izzy Arechiga-Arias uses to describe the local craft beers on rotation—suds from Pariah nearby, Harland Brewing, plus ciders and seltzers—at the University Heights coffee shop and breakfast spot. 

The word also fits the environment he created at Mystic Mocha. It’s a snug spot wedged in the middle of the neighborhood and wrapped in bright yellow paint. Outside are a handful of shaded picnic tables. We sit at one of them on a Wednesday when the kitchen is closed so he can take care of administrative stuff, or “las cosas que no quiero hacer,” Arechiga-Arias says. Translated as “the things I don’t want to do,” he mentions that to a young customer before we say hello.

The easy-going 28-year-old is originally from Tijuana and moved to Chula Vista in middle school. Arechiga-Arias worked his way through various restaurant positions in high school, where he gained an appreciation and love for hospitality. 

“That’s always been my favorite thing, getting to serve someone and have them be excited about the food they’re about to get,” he says. Then, during a six-year stint in Portland (the original plan was to stay just two years to finish college), Arechiga-Arias worked in beer merchandising for Big and independent beer companies. He admired the sense of community in Portland’s hospitality scene, which he admits wasn’t something he felt existed while growing up in Chula Vista. 

A domino effect of fateful events would lead him back home to San Diego. Before the pandemic changed everything, Arechiga-Arias almost opened a vegan Mexican food truck in Portland until, at the last minute, the food truck he quit his beer job for sold to another buyer. His lease was also expiring. And, as the youngest of three siblings, he didn’t want to be the absent brother. 

“This is where my roots are, this is where my family is, it’s close to Mexico,” Arechiga-Arias says. He adds that he’s excited to see local Chula Vista spots like Three Punk Ales and Bar Sin Nombre thriving since his homecoming. “Everyone always went to the big places like The Cheesecake Factory,” he remembers.

The interior of Mystic Mocha features books and records from owner Izzy Arechiga-Arias’ personal collection

courtesy of Mystic Mocha

Back in California, Arechiga-Arias spent his pandemic remodeling his Mom’s backyard and kitchen while searching for a viable business to call his own. First, he considered buying a taproom on El Cajon Boulevard but passed when the terms stipulated the concept needed to remain intact. Then, his realtor tipped him off to an available coffee shop in University Heights: Its current owners wanted to retire and were thinking of selling. Perhaps the most intriguing aspect was that its new owner would have the freedom to transform the place.

He repainted Mystic Mocha (readers may recall its previous iteration, “Purple, sparkly stuff, tiki heads,” Arechiga-Arias says), tiled the serving counter, and brought back some of its former employees, and used his personal records and book collection as décor. He had the paperwork required to change the coffee shop’s name but decided to keep it after meeting its original owners, who popped their heads into the shop while he was painting one evening.

“The records are a good conversation starter because people will come in and ask if they’re for sale,” Arechiga-Arias says. They’re not, but one can order lattes named after movie characters, like the Scuba Steve—a coconut macadamia nut latte a regular helped create. 

One of the breakfast sandwiches on the menu at Mystic Mocha

Courtesy of Mystic Mocha

Its breakfast menu includes various dietary needs and preferences, including vegan, vegetarian, and gluten-free options. He was inspired by how difficult it was during his vegan days to find a restaurant meal that wasn’t an afterthought—a complete vegan meal, not just a bunch of sides cobbled together. For example, burritos are stuffed with veggies, soyrizo, or bacon. There are also jackfruit tamales with red or green sauce. Chilaquiles come the way Arechigas-Arias’ family makes them, with ancho chiles (dried poblanos) for a smokier flavor profile. 

“What happened to the vegan thing?” I interrupt him in the middle of the menu rundown. “So, I went to Argentina…” he says, trailing off, referring to the land of the animal-meat-centric Asado. 

“Whether you want to have a full breakfast with mimosas or you just want to come work on your laptop…we can make that happen for you,” Arechigas-Arias says. Breakfast is served from Thursday to Tuesday, and Happy Hour begins at 3:30 p.m.

The post Meet Izzy Arechiga-Arias: Mystic Mocha’s New Owner appeared first on San Diego Magazine.

Bleu Bohème

This French eatery is celebrating the love with a three-course Saint Valentin dinner, featuring a loaded menu with steak, salmon, crab, and scallops. Pair the meal with a signature martini and crème brulée to end the night on a sweet note. This special menu is available on Valentine’s Day for $75 per person, both takeout and outdoor dining options are available.

4090 Adams Avenue, Kensington

Breakfast Republic

What better way to start your day than with mimosas? From 7 am to 3 pm you can kick off the romance with this brunch spot’s specialties that include strawberry cheesecake pancakes, eggs, bacon, house potatoes, and of course, the Love Potion Mimosa Kit. Get your bubbly on from February 13-14 at $40 per couple, both for takeout and outdoor dining.

Multiple locations

Cesarina

Cesarina

Chef Cesarina Mezzoni has crafted a five-course meal to have you and your sweetheart dining in fashion. The “Lilly e il Vagabondo” or “Lady and the Tramp” package is $70 per couple, and features indulgent menu items like fagottino pere e pecorino, a pear and cheese stuffed pastry, agnolotti di manzo stuffed with beef and ricotta, and the delizia al limone, a lemon cake dessert. This feast is available on Valentine’s Day for takeout and outdoor dining.

4161 Voltaire Street, Point Loma

City Taco

Look to this popular taqueria for a sweet deal to get your taco fix. The $22 Love + Tacos special includes two tacos, two drinks, and two churros. Get this treat on Valentine’s Day only, available for outdoor dining and takeout.

Multiple locations

Civico 1845 + Civico by the Park

Celebrate your love over Italian specials like homemade gnocchi, Calabrese lasagna, and seafood risotto. Complete the meal with a cannoli, tiramisu or affogato. Cupid also included a complimentary glass of prosecco with this deal. Enjoy this selection at $49 per person on Civico’s heated patio, or take it home with you.

Multiple locations

Cloak & Petal

This contemporary Japanese eatery is showcasing a four-course prix-fixe dinner that includes roasted veggies, the choice of two specialty sushi rolls, and entrees such as braised short ribs, pork belly, and miso glazed salmon. Pair the meal with one of their crafted cocktails and toast to a good cause! For each package sold, the restaurant donates two meals for people in need. Order it for $100 per couple, available for both takeout and outdoor dining.

1953 India Street, Little Italy

Cori Pastificio Trattoria

Chef Accursio Lota’s Valentine’s dinner for two offers authentic Sicilian dishes, such as a cheesy shrimp risotto, lemon lobster pasta, and almond crusted lamb chops. Satisfy your sweet tooth with add-ons like housemade chocolate truffles and cannoli kits. Dinner is $65 per person and offered February 12-14. Ordering takeout? The restaurant is only offering takeout 4:30-6:30 p.m. on Valentine’s Day.

2977 Upas Street, North Park

Fig Tree Cafe

Start your Day of Love on a sunny note at this earthy, outdoor cafe. The prix-fixe menu at this breakfast joint features French toast with strawberries and cream, and the Lovebird Breakfast Plate, which comes with eggs, house potatoes, and sausage or bacon. Yes,mimosas are included. Dine outdoors or take it to go on February 14 for $40 per couple.

Multiple locations

Garibaldi

Couples looking for a view can head to the bay to enjoy this restaurant’s dinner for two. On their rooftop patio, dine on arugula sorrel salad, Sardinian surf ‘n’ turf, and torta di ricotta while overlooking the water. Homebodies can also order the meal to-go from 3-7 p.m. on February 13 and 14. $95 per couple for dine in and $75 for takeout.

901 Bayfront Court, Suite 1, Downtown

Jeune et Jolie

Devin Castaneda

Jeune et Jolie

If you’re looking for a fine-dining experience while staying in your sweatpants, take home Chef Eric Bost’s dinner package, which includes canapé, lobster, ravioli, aged duck, and chocolate. This six-course feast will even make your couch feel luxurious. Order for takeout at $100 per person February 13 and 14.

2659 State Street Suite 102, Carlsbad

Lou & Mickey’s

You and your valentine can dine right underneath the Gaslamp sign at this steakhouse with outdoor dining. The eatery has crafted a special menu involving an oyster sampler, jumbo shrimp, and American Wagyu ribeye. With tasty treats like New York cheesecake, crème brulée, and old fashioned chocolate cake to top it off, you’ll want to save room for dessert. $120 per person, plus wine pairing options available for an additional $40. Available for both outdoor dining and takeout on February 14.

224 Fifth Avenue, Gaslamp Quarter

Madison

Head to this effortlessly cool eatery that offers tuna tartare, portabella fries, steak and pork chops in their prix-fixe dinner for $69 per person. The street-side patio offers a sleek ambiance that is perfect for a night out with your favorite sidekick.

4622 Park Boulevard, University Heights

Mille Fleurs

Lucianna McIntosh

Mille Fleurs

Couples will feel straight out of a storybook on this romantic French patio. Start your night with the choice of black truffle dumplings, crab ravioli or Blue Pool oysters, then follow up with a luscious lobster risotto, creamy veal tournedos, or a fresh Atlantic John Dory. This selection is also available for takeout at $125 per person.

6009 Paseo Delicias, Rancho Santa Fe

Mister A’s

To add a true “wow” factor to your night, take your valentine 12 floors up over the spectacular view of the San Diego skyline at Mister A’s. This white tablecloth experience goes for $125 per person and features Pork Ton Toro, prime Chateaubriand, and black truffle sweet potato Agnolotti.

2550 Fifth Avenue, Bankers Hill

OperaCaffe

Operacaffe

Lovers can experience Florence right in the heart of Gaslamp with this eatery’s four-course meal at $95 per couple. The special includes lobster lasagna, porcini mushroom ravioli, and other savory apps and entrees. End the night with a red velvet cheesecake or chocolate mousse on this charming restaurant patio. If you’d prefer takeout, make sure to place your order by February 12.

835 Fourth Avenue, Gaslamp Quarter

Ranch 45

From February 12-14, this farm-based restaurant is dishing out a loaded pre-fixe menu, with options such as Brandt Prime filet mignon, salmon, and truffle cauliflower ravioli. With plenty of sides and dessert, couples will end their nights happily stuffed and satisfied. Head to Solana Beach for outdoor dining at $150 per couple, or place your takeout order by February 11.

512 Via de la Valle, Suite 102, Solana Beach

Rusticucina

Eckis Marketing

Rusticucina

Executive chef Marco Provino is offering guests the “Valentino Dinner,” which features options such as salmon carpaccio, king crab legs, and fig caprino ravioli. The meal also comes with a bottle of Italian prosecco and chocolate covered strawberries for lovebirds to indulge. Enjoy it while dining outdoors for $135 per couple. Or, if you’d rather cozy up at home, order the “You, Me and the Couch” package and treat yourselves to a charcuterie board or oysters for $75. Don’t worry—the wine and dessert is covered in this option, too. Want to dine alfresco? The restaurant is also offering a three-course Valentine’s Day menu on their patio for $49 per person from 4-10 p.m.

3797 Park Boulevard, Hillcrest

Water Grill

Seafood-loving sweethearts can head to Water Grill from February 13-14 for a prix-fixe menu with selections such as jumbo crab cakes, California lobster, king salmon, and Chilean sea bass. Order it for takeout or enjoy it at their outdoor dining setup. The special goes for $120 per guest, plus an additional $40 for wine pairing.

615 J Street, Gaslamp Quarter

Fig Tree Café

The post Where to Eat This Valentine’s Day in San Diego appeared first on San Diego Magazine.

There’s love, and then there’s I-trust-you-so-much-let’s-open-a-business-together love. Juerie and Paul Masters understand this all too well; their love for wine is unmatched except by their love for each other. Clos, their University Heights business, was our pick for San Diego’s Best Natural Wine Shop last year. Both of them honed their palates in New York City—Juerie as a wine distributor, Paul as a bartender turned beverage program manager—and he says “it all just flowed from there.”

He jests that he and Juerie are much like a pét-nat: “old-fashioned, but fun.” They don’t take themselves too seriously. In their own home, they prefer “minimal clutter, minimal fuss” to let their artwork sing instead. Here, the aficionados share a few of their favorite (and local!) things to inspire your Valentine’s Day gifting.

Tastemaker The Masters / Fornasetti Metafisica candle

Fornasetti Metafisica candle

“How beautiful are these Fornasetti candles? The quality of both the artwork and the scents is outstanding. It’s a candle whose container is a piece of artwork you can keep forever. We have one in the shop and one at home.” $215, Love & Aesthetics, Little Italy

Tastemaker The Masters / Negroni tumbler glass

Negroni tumbler glass

“The folks at Collins & Coupe have a brilliant selection of glassware and everything else you need for drinks at home as well as professional bartending. These understated and timeless Negroni glasses are a favorite.” $6, Collins & Coupe, North Park

Tastemaker The Masters / The Tinned Fish Cookbook

The Tinned Fish Cookbook by Bart van Olphen

“Bart is a Dutch fish guru who worked in Michelin-starred kitchens in Paris and left to follow his passion for all things fish. After realizing a lot of the fish that we consume aren’t from small fishery communities but from ‘factories on the water,’ he made it his goal to look for fisheries that obtain the best fish while taking care of nature and the environment at the same time.” $17, Clos Wine Shop, University Heights

Tastemaker The Masters / Campestremag

Campestremag

“Campestremag is a twice-yearly indie publication that focuses on wine in San Diego and Baja. They love the same wines we do—wines made by small producers using evidentially sustainable farming practices, no additives, quirky grapes, native yeast, and spontaneous fermentation. These wines are better to drink and better for the environment.” $15, Home Ec, Little Italy

Tastemaker The Masters / Quadrum boxed wine

Quadrum red blend boxed wine

“There was a time when only bad wine came in boxes, but those days are thankfully gone. We have boxes and pouches that are ideal for outdoor life or just to keep at home in the fridge—they can last up to two weeks.” $27, Clos Wine Shop, University Heights

Tastemaker The Masters / Isosteel bottle

Isosteel bottle

“This is a must for living in San Diego! We have an Isosteel one-liter vacuum bottle. Each end detaches to become a cup and it keeps wine cold for hours while we’re lolling around in the park. In fact, this prompted us to sell them at the shop for all our friends that buy wine on the way to Trolley Barn Park!” $48, amazon.com

Tastemaker The Masters

The post Local Tastemakers Put Together Your Go-To Valentine’s Day Gift Guide appeared first on San Diego Magazine.

Addison

Addison and chef William Bradley are bringing the flavors of San Diego’s only Michelin-starred restaurant into the comfort of your own home. Available for pickup Thursday through Sunday, the four-course menu features seasonal local ingredients. The package is available for $89 per person, with the option to include wine selected by Addison’s wine director, Victoria O’Bryan. Schedule your pickup time through Resy.

5200 Grand Del Mar Way, Del Mar | 858-314-1900

Bleu Bohème

Bring the classic flavors of France into your home this holiday season with Bleu Bohème. The complete menu will be available to order, including their signature mussels and the rest of their expansive menu of classic French cuisine made with fresh Southern Californian ingredients. Bleu Bohème also offers a list of wines and signature cocktails to go. Curbside pickup and free delivery within two miles of the restaurant will be available on their website from 5 to 8 p.m. Wednesday through Sunday.

4090 Adams Avenue, Normal Heights | 619-255-4167

Busalacchi Restaurants

Barbusa, Nonna, and Zucchero have teamed up to offer a to-go menu that highlights favorites from each restaurant. The menu includes three courses for $20, with the Busalacchis’ famous garlic bread serving as a starter, then your choice of two salads, five pastas, and the option to add extra sides, mains, desserts, and wine. Each meal is designed to feed one person, and the minimum order is two meals. Takeout orders can be placed daily from 4 to 8 p.m. All orders will be available for pickup from Barbusa; you can also get delivery through DoorDash.

1917 India Street, Little Italy | 619-238-1917

Café Gratitude San Diego

For those who want to trade in the holiday ham for something plant based, Café Gratitude San Diego has flavorful pies and sides for preorder. They’re offering seasonal, family-style specials like cranberry-roasted butternut squash and garnet yams. For the ones who like sweet treats, try the gluten-free maple pecan spice cake or mocha cheesecake. Order your choice of holiday pies and sides online or in-store by December 20 and plan to pick up on December 23 by 9 p.m.

1980 Kettner Boulevard, Little Italy | 619-736-5077

Cardellino

You can still enjoy a prime rib dinner this holiday without even changing out of your pajamas. Cardellino’s holiday takeout meal includes a 12-ounce slice of prime rib, mixed greens salad, truffled mashed potatoes, green beans almondine, horseradish cream, and jus. Dinner is $45 per person, but you can add on something sweet and something to sip on for an additional cost. Place your order by December 21 and pick up on December 24 from 3 p.m. to 6 p.m. at Cardellino. Preorders can be placed online.

4033 Goldfinch Street, Mission Hills | 619-600-5311

El Cruce + 241

This Chula Vista eatery will offer a series of to-go packages to pair with their to-go beer crowlers and bottles of wine from Baja. Order the Birria Tacos Family Pack, which includes 10 hand-pressed tortillas, birria, black beans, and all the fixings for $30. Or choose the Three for $40 special, which includes your choice of three signature dishes. El Cruce will be open on Christmas Eve, and orders can be placed in person and online.

241 Third Avenue, Chula Vista | 619-474-2244

DZ Akin’s

If you’re looking for a family-size meal with all of the fixings, then give DZ Akin’s a call to place your order. They’re offering either a ham or turkey feast complete with sides, rolls, and dessert. The turkey feast starts at $199, the ham feast at $225, with each meal serving 10 to 12 people. Order at least 24 hours in advance to secure your holiday dinner and pick up on Christmas Eve before 3 p.m. and New Year’s Eve/Day before 8 p.m.

6930 Alvarado Road, La Mesa | 619-265-0218

Estancia La Jolla Hotel & Spa

Feel like Santa Claus when you walk through the door with this special holiday package filled with delicious to-go items from Greenfinch at Estancia La Jolla Hotel & Spa. The restaurant is offering a special 11-course dinner on Christmas Day that serves four to six people. The dinner comes with appetizers, entrées, sides, and something sweet to end the night. The meal is $350, and you can pick up your package between 12 and 5 p.m. on December 25. Call the restaurant to place your order.

9700 North Torrey Pines Road, La Jolla | 858-550-1000

Fortunate Son

James Tran and Olivia Beall

Fortunate Son

Fortunate Son, CH Projects’ newest venue, is honoring the takeout tradition of ordering Chinese on the holidays by offering their full menu to go. The restaurant will be open from 4 to 10 p.m. on Christmas, New Year’s Eve, and New Year’s Day; orders can be placed by calling the restaurant or via their online order form.

2943 Adams Avenue, University Heights | 619-391-3766

Hotel del Coronado

Though the holidays look different this year, especially at the Hotel del Coronado, you can still enjoy a Christmas dinner to eat at home. Parking is validated, so plan a few extra minutes to stop in and take a look at The Del’s lovely interior before you pick up your holiday feast. The menu for four people includes lovely entrée options, decadent sides, and a yummy dessert to finish off the night. Order online by 3 p.m. on December 18 for pickup on December 23, from 11 a.m. to 5 p.m.

1500 Orange Avenue, Coronado | 619-435-6611

Mille Fleurs

Craving some French classics to enjoy in the comfort of your home? Try Mille Fleurs’ new three-course takeout meals. The menu changes weekly and is offered Wednesday–Sunday, 4–8 p.m. The restaurant has also moved their wine cellar online, so you can order a bottle to toast alongside your meal. Cheers!

6009 Paseo Delicias, Rancho Santa Fe | 858-756-3085

Moniker General

Enjoy an at-home celebration with Moniker Cocktail Co.’s boozy bundles. The baskets change every week, so keep an eye out for your favorites or try something new. If you want to upgrade your kits, you can order additional wine varieties, too. Orders must be submitted each week by Wednesday at 4 p.m. for free Friday delivery throughout Point Loma and Ocean Beach or for pickup at Moniker General.

2860 Sims Road, Liberty Station | 619-255-8772

Mongolian Hot Pot

Mongolian Hot Pot is bringing their classic hot pot experience to your home with their takeout kits. Each kit includes different meat options, sauce, veggies, homemade noodles, and their house soup base. Families can also purchase a stove-and-pot set with their food, and the kits can feed anywhere from two to six people. Prices range from $45 to $120, with the option for more add-ons.

4718 Clairemont Mesa Boulevard, Clairemont | 858-274-2040

Parc Bistro

Put a French twist on your occasion and call Parc Bistro to place your order for the holidays. Each package serves two people with a menu of coq au vin, baked salmon, or filet mignon in addition to appetizers, sides and, of course, dessert. The packages range from $100 to $150 and are available for preorder now over the phone. Pickup times are December 24, 25, or 31 from 11 a.m. to 2 p.m.

2760 Fifth Avenue, Bankers Hill | 619-795-1501

Pendry San Diego

Provisional Kitchen at the Pendry San Diego is offering their Pancakes and Pajamas holiday brunch event to go on December 19. This brunch takeout kit will include cooked pancakes, colorful toppings, and a pair of complimentary children’s holiday pajamas from P.J. Salvage for all hotel guests.

550 J Street, Gaslamp Quarter | 619-738-7000

Pho Ca Dao Vietnamese Kitchen (Mission Valley)

Enjoy a family meal from Pho Ca Dao this holiday season. Offered for groups of two or four, the meals are packed with their most popular items—including pho, appetizers, and rice dishes—for a delicious, no-brainer dinner. The meals range from $25 to $65. Orders can be placed in person or over the phone daily from 11 a.m. to 10 p.m.

2647 Fenton Parkway, Suite D104, Mission Valley | 619-684-5129

Puffer Malarkey Collective

Enjoy an herbaceous, locally sourced, family-style Christmas Eve feast with chef Brian Malarkey’s Herb at Home. For Christmas Eve, menu items include American wagyu sirloin, braised local pork belly, pesto white beans, and dessert. The New Year’s Eve spread includes white truffle mashed potatoes, pink peppercorn-crusted filet mignon, and dessert. Guests can preorder their dinner on OpenTable. Pickup will take place at both restaurants the afternoon of each holiday.

2210 Kettner Boulevard, Little Italy | 610-955-8495

131 D Street, Encinitas | 760-704-8300

Ranch 45

Ranch 45’s à la carte pickup menu allows you to fully customize your holiday feast. With choices like herb-crusted prime rib, smoked turkey leg, smoked Cornish game hens, roasted broccoli with Parmesan and garlic, and olive oil smashed potatoes, it’s hard to say no. Dessert will also be available to purchase. The Solana Beach butcher shop and eatery will be accepting orders up to 48 hours in advance. Place your order online or over the phone.

512 Via de la Valle, Solana Beach | 858-461-0092

Rancho Bernardo Inn

Rancho Bernardo Inn has put together some seasonal dishes for takeout so you can still celebrate the season even at home. The menu includes lobster bisque, watercress and grilled endive salad, a 10-ounce grilled prime ribeye, and dark chocolate mousse. Preorder by December 22 at 12 p.m.

17550 Bernardo Oaks Drive, Rancho Bernardo | 888-976-4417

Rancho Valencia Resort & Spa

Take the hassle out of the holidays and order the Holidays to Go feast from Rancho Valencia Resort & Spa. Order before 5 p.m. on Friday, December 18 and pick up your meal on Christmas Eve between 9 a.m. and 3 p.m. Choose from menu items like prime beef tenderloin, lobster bisque, and truffle mac and cheese, along with a selection of wine pairings.

5921 Valencia Circle, Rancho Santa Fe | 858-756-1123

Rusticucina

Eckis Marketing

Rusticucina

Give your home Christmas meal a Sicilian twist with Rusticucina’s holiday menu, which includes short ribs, cannelloni pasta with roasted chicken, and dessert. Each order comes with a full panettone! Preorders can be made by phone or through the website and are accepted until December 24. The restaurant is also offering gift baskets with savory treats to send to your loved ones.

3797 Park Boulevard, Hillcrest | 619-684-5129

Tamales Ancira

Indulge in a holiday tradition with some tamales from Tamales Ancira. You can order a dozen for $25 or order the party pack of 50 tamales to freeze for later. Call in your orders over the phone and check in on their social media for special offers and deals throughout the holiday season.

2260 Main Street. Suite 17, Chula Vista | 619-424-3416

Teriyako & Bao

Hiba Khalid

Teriyaki & Bao

Teriyaki & Bao brings some holiday cheer this year with their holiday bao bun special. December 21–January 4, order their snowman bao buns filled with fresh sliced bananas and nutella. The restaurant is open regular hours even during the holidays, and is currently offering takeout and delivery through their website and third-party apps.

711 Grand Avenue, Carlsbad | 760-637-5737

Tribute Pizza

North Park’s Tribute Pizza is continuing their curbside pickup this holiday season with meal specials for the family. Feast on wood-fired porchetta or a vegetarian lasagna with add-ons like Brussels sprouts, potatoes au gratin, and spiked eggnog. Place an order online for pickup on December 23 or 24.

3077 North Park Way, North Park | 760-637-5737

Villa Manila

The Filipino holiday meal to go from Villa Manila in National City comes with à la carte items like bibingka, halaya, and buko pandan salad. Orders can be made online or over the phone and must be placed at least three days in advance. Pick up anytime between 11 a.m. and 5 p.m. on Christmas Eve and New Year’s Eve.

500 East Eighth Street, National City | 619-477-8512

Vistal

The waterfront InterContinental San Diego will be offering a Christmas Eve and Christmas Day takeout dinner from their signature restaurant, Vistal. The meal includes an entrée, sides, and gravy for $32 per person. Guests also have the option of adding on a soup or crème fraiche option for $9 per person. Orders, which will be available for pickup from 12 p.m. to 8 p.m. on Christmas Eve and Christmas, can be placed by calling the restaurant or by emailing [email protected].

901 Bayfront Court, Embarcadero | 619-535-0485

The Westgate Hotel

For those who don’t want to cook during the holidays, but still want to bring a little fanfare to the dinner table, The Westgate Hotel is offering a four-course dinner for two. The meal includes a porcini mushroom and chestnut soup, salad, 16-ounce Angus beef tenderloin, and dessert. The price for this upscale dinner at home is $138. Call the hotel or order through this online link before December 22. Pickup is December 24 or December 25 from 10 a.m. to 2 p.m.

1055 Second Avenue, Downtown | 619-238-1818

Jenna Miller is a freelance writer. Her website is jennaruthmiller.com.

Ranch 45

Maraelia Romaine

The post Order Holiday Takeout from These 27 San Diego Restaurants appeared first on San Diego Magazine.

Cloak & Petal

Cloak & Petal is giving back to front-line workers and first responders with dinner packages fit for every occasion. There are three to choose from, which send two, three, or four meals to those essential workers, respectively. The Notorious has light bites and cocktails, the Emperor’s Bounty adds sake bombs and crunchy rolls to that menu, and the Kaiju Feast bumps it up to a sushi platter and six cocktails of choice.

1953 India Street, Little Italy

Jaunt Coffee Roasters

The Mira Mesa coffee shop looked to their tight-knit community for help finding ways they could give back. The result is a “Post-It forward” initiative, where you can purchase an extra drink for someone in need in addition to your own. That someone can come in, take a drink order from the wall of Post-Its, and bring it to the counter to receive it for free. It’s a simple gesture, but one that owner Jimmy Silva says was a no-brainer: “Without the support of this community we wouldn’t be able to continue to be open and overcome the challenges that COVID-19 has brought.” Jaunt Coffee Roasters is also doing a 12 Days of Giveaways promotion on their Instagram page for more ways to spread some holiday cheer.

8680 Miralani Drive, Suite 134, Mira Mesa

Madison

During this difficult time, Madison is giving 100 percent of their gross revenue—not profit—to their staff, donating gift card sales to them, and has set up a GoFundMe where donations will be quadruple-matched by the owners. The University Heights restaurant began this initiative at the beginning of the pandemic, before the restaurant was able to reopen in adherence to state guidelines over the summer. Support their efforts by ordering takeout directly through the restaurant or through third-party apps for delivery.

4622 Park Boulevard, University Heights

Rise & Shine Hospitality Group

Rise & Shine is looking out for San Diegans who’ve been hit by the recession. Anyone who was laid off during the pandemic can head down to Breakfast Republic’s Mission Valley location between 8 a.m. and 2 p.m. every day to receive a free prepped dinner. Over the past few months, the restaurant has made 6,479 meals and raised over $50,000 through Rise & Shine’s nonprofit organization. Haven’t been laid off? If you have the means, why not order your next breakfast to go from them?

1570 Camino de la Reina, Mission Valley

Rollin’ Roots Food Truck

In addition to serving up some delicious vegan food (see: Spicy Boy sandwich) made from all fresh, organic ingredients, this food truck is making its mark by putting community first. When you order something for yourself, ask for a Veggie Gang Meal to receive a free meal for someone in need. Owner Avonte also offers a pay-what-you-can option to combat the stigma that vegan food is only for those with higher incomes. If you want to help support his efforts you can purchase a meal to go, donate money to their Venmo account, or donate fresh veggies and produce for their free meal service.

8040 Armour Street, Kearny Mesa

Trust Restaurant Group

Looking for ways to help the restaurant industry? Buy a hospitality worker a steak dinner through Rare Society’s Industry Steak Night To-Go Edition. Every Wednesday, Trust Restaurant Group turns out these meals for workers to pick up at a prescheduled time. Last week they sold out at 200 meals; they hope to serve 300 next week. Help them reach their goal or, if you’re a hospitality worker, see how you can redeem your dinner. The dinners are reserved on a first-come basis.

4130 Park Boulevard, University Heights

Madison in University Heights

Haley Hill

The post Support These 6 Local Businesses That Are Giving Back appeared first on San Diego Magazine.

Being in the business of pies means the holiday season is especially busy for husbands and business partners Gan Suebsarakham and Steven Torres. “We are so thankful that San Diegans trust us with their holiday pies, which are a tradition in and of themselves,” says Torres, who met his other half through Grossmont College’s culinary arts program. “We decided to start a restaurant soon after meeting, and that worked out nicely since we also fell in love,” Suebsarakham adds.

That restaurant, Pop Pie Co. in University Heights, has since opened a second location in Costa Mesa and spun off an ice cream shop, Stella Jean’s, to neighbor each. When they’re not working, you can most likely find them in their Bankers Hill home entertaining—Suebsarakham’s the chef, while Torres works the room and entertains guests. These are a few of their favorite things that help them entertain.

Gift Guide Entertainers / Suebsarakham and Torres Matcha Set

Matcha Set

“We just love this Portland-based company Mizuba’s take on green tea. This is also the matcha we use at Pop Pie Co.” $89

Gift Guide Entertainers / Suebsarakham and Torres Claudia’s Cocina

Claudia’s Cocina: A Taste of Mexico by Claudia Sandoval

“Our friend Claudia is an extremely talented chef and her cookbook is a must for all San Diego home cooks.” $40, chefclaudiasandoval.com

Gift Guide Entertainers / Suebsarakham and Torres Coffee Beans

Coffee Beans

“Onyx roasts some of the best coffee in the country, and we have become good friends with their team. The Geometry blend is our favorite to brew at home.” $10-96

Gift Guide Entertainers / Suebsarakham and Torres Apron

Apron

“Our ice cream magicians wear this brand, Hedley & Bennett, at Stella Jean’s. We’re really big fans of everything they do.” $95

Gift Guide Entertainers / Suebsarakham and Torres Sous Vide

Sous Vide

“Try using the Joule Sous Vide for meal prep, and it will change your life. Juicy chicken breast, perfectly cooked salmon, the list goes on.” $250, breville.com

Gift Guide Entertainers / Suebsarakham and Torres Studio Roller

Studio Roller

“We use George & Willy’s merch throughout both shops. The studio roller would fit in well in a home kitchen or playroom.” $170

Gift Guide Entertainers / Suebsarakham and Torres Air Fryer

Air Fryer

“We love the Phillips Premium Digital Airfryer because of how easy it is: put ingredients in, wait, remove, finished.” $350, williams-sonoma.com

Gift Guide Entertainers / Suebsarakham and Torres Thumb Cup

Thumb Cup

“This Ocean Beach brand makes our Pop Pie Co. cups. The Thumb Cups especially are unique. Shop local!” $28, maekceramics.com

Gift Guide Entertainers / Suebsarakham and Torres

Haley Hill

The post For the Entertainers: The Co-Founders of Pop Pie and Stella Jean’s Share What’s on Their Kitchen Wish List appeared first on San Diego Magazine.

1935 Cactus Garden

Often confused with the Desert Garden off Park Boulevard, Balboa Park’s 1935 Cactus Garden is home to a wide variety of cacti and succulents, including a collection of exotic African and Australian Protea plants. The garden has also been claimed by a feral cat colony—the cats are friendly and mind their own business, and local organizations have worked to spay and neuter and re-release them. You can access the garden by walking through the parking lot behind the Balboa Park Club or taking a trail from Palm Canyon.

2144 Pan American Road West, Balboa Park

Sri Chinmoy Peace Garden

This garden’s unassuming location off bustling Adams Avenue is part of what makes it such a sacred place for meditation. You won’t find any frills here, just a few benches, simple landscaping, and a statue in honor of the garden’s namesake spiritual leader, creating a small, tranquil respite from our busy world. For those who want to take their practice a step further, San Diego’s Sri Chinmoy Centre, located a couple miles down the road, offers free online meditation courses.

2508-2518 Adams Avenue, University Heights

San Diego Botanic Garden

Riley Murphy

San Diego Botanic Garden

A true urban oasis in North County, the Botanic Garden boasts 37 acres of peaceful landscaping to get lost in. Here, you’ll find flowering trees, vistas, thousands of plant species from all over the world, and the nation’s largest public bamboo collection. As you wend your way through the 29 themed gardens, you’ll catch glimpses of the Pacific Ocean beyond. The garden is currently operating by reservation only, so book ahead of time.

300 Quail Gardens Drive, Encinitas

1935 Cactus Garden

Riley Murphy

The post 3 Gardens to Explore in San Diego appeared first on San Diego Magazine.

Chef Travis Swikard’s anticipated restaurant, Callie, is on hold.

Restaurant life has never been easy, but it’s never been this hard. Those that are built for to-go business are sheepishly having banner years. Those who rely on butts in seats are faced with losing everything.

“We’re fine, all things considered,” says Arturo Kassel, co-owner of Whisknladle Hospitality. “But the shoe hasn’t dropped yet. A lot of restaurants are hanging on and keeping employees because of the PPP money. Now that’s running out, and when it does, it’s a whole different calculation.”

During the pandemic, governments are trying to balance public safety while simultaneously keeping small businesses afloat. Without further assistance or a breakthrough in containing the coronavirus, this will be one of the most historically brutal winters the restaurant industry has ever seen.

These are the stories of three local restaurant owners at three distinct stages of the fallout, and how they see a path forward.

The Dream Delayed

Ten years. That’s how long San Diego native Travis Swikard worked as the right hand of famed French chef Daniel Boulud. When they say “put in your time,” this is what they mean. Time was put. While in New York at Boulud Sud, restaurateur David Cohn ate Swikard’s food and liked it so much he threw out an idea: Come home, let me help you open your own restaurant.

Swikard made the jump. He moved his wife and two young boys across the country to Rancho Peñasquitos, and the plans for Callie were announced. In the food world, Cohn bringing Swikard to our city was the equivalent of the Padres landing Manny Machado—shock, buzz, pride. We expect bright, bold-faced free agents to land in bright LA or bold-faced New York. You know it was huge news because Swikard and his restaurant are still talked about two years later, and Callie hasn’t even opened.

They were slated for this March. Then September. October. Now, probably next year. Some better time.

“This month, I moved here two years ago,” says the chef. “As much as I’m like, ‘Let’s go!’ the best decision you can make is the best business decision. And the best business decision is to always take your emotions and get them out of the way. David said to me, ‘You only get one opening—if it’s 25 percent capacity, your opening is not grand.”

The chef is grateful, recognizes his luck. Had they opened in March, they would’ve been shut down. The most sainted person in the restaurant industry right now is a “good landlord,” and he’s got one—they aren’t making Swikard pay until Callie opens. The hardest part was what it did to his people: He’d put together his dream team, only to welcome them with goodbyes.

“I hired a general manager who worked with Daniel for a long time—I kept him on through this entire thing and then had to let him go,” he explains. “He was just sitting in his apartment in this new city, he doesn’t have any friends; it’s emotionally hard for him, too. I hired a chef de cuisine who was working at Saison in San Francisco. The day he moved here I had to tell him we’re not opening. I had a bar manager leave his job and I had a sommelier move from Twist in Las Vegas.

“They all moved to work for me and I had to tell them sorry. It put me in a black hole for a couple of weeks. It’s my first time owning a business; I want the best for my team and I care about them. There’s nothing I could’ve done, but I really felt like I let them down.”

Swikard climbed out of his black hole. He’s helping Cohn make meals for people who’ve been laid off, putting on collaboration dinners with local chefs, and working with Smarts Farm, which teaches underprivileged children how to make their own food from the garden. The silveriest lining, for him as for all of us, is the reclaimed time. Time for family, and to get to know small, independent farmers and food makers on a personal level—people he’ll feature at Callie whenever it opens.

“There are some really incredible people in San Diego we’re not giving enough business to—not just the chefs but the farmers,” he says. “When you’re working, it’s hard to find the time to develop the relationships. So a lot of chefs just call up a produce company. We have to find a way to get more access to them.”

The Dream Adapted

Hanna Tesfamichael stands behind a table blocking the blue-edged doorway of her bistro in University Heights. She greets customers with a smile behind her mask, handing each a hefty brown bag full of stews and soups and international dishes in plastic containers. Behind her are dozens and dozens of these bags. This is where she and her husband stand every Sunday now, reconnecting with longtime regulars.

When news of the virus broke, she knew the initial two-week shutdown would turn into much, much longer.

“The week before this all started, I didn’t have the fear,” she says. “I knew Italy and New York were bad, but it wasn’t too bad in California. But then I saw the fear in my customers. They started to email to see if I was going to install an air dryer, asking for changes. When our sales were less than 40 percent of normal, that’s when I knew I wasn’t watching enough news. My sister is a nurse and she said this is going to be big.”

Hanna Tesfamichael of Hanna’s Gourmet shifted service to takeaway meal kits.

James Tran and Olivia Beall

In January and February, Tesfamichael was sicker than she’d ever been. She wonders now if it may have been COVID-19, and this played a part in her decision to stay shuttered long after California allowed restaurants to reopen for takeout and delivery. “It was the first time I was down on my knees and realized my immune system is not as strong as I’d like,” she explains. “And some of my employees lived with their extended family and worked other jobs. We would all be exposed.”

Tesfamichael had been ready, though. She and her husband had been preparing for catastrophe since day one.

“We knew an earthquake could happen and everything can stop,” she says. “We invested so much money to build this from the ground up. We had to secure it somehow. So we said, from day one, we cannot go into debt. If we had to change anything or needed equipment, we waited until we could afford it. We were old school. For our tables, I looked for marble on clearance. I went to Caffè Calabria and got chairs they were changing out. I controlled our labor by working a lot of hours. So that gave us control to always be prepared for six months ahead.”

Tesfamichael never intended this to be a restaurant. After moving to San Diego from Eritrea, she studied food and nutrition at SDSU, took a job at Jenny Craig, then opened her catering kitchen of global food in 2011. “People would take it to go, and then they started sitting down, they started asking for lunch,” she laughs. Piece by piece, she built and adapted it into a neighborhood bistro with family-style dinners and weekend brunch.

And now she’s adapting again, reverting a little closer to her original idea from a decade ago.

“Even before we closed, we talked about doing this,” she says. “The restaurant scene was changing, with more counter service and takeout. The virus has opened eyes for people about working from home. So even after, people are not going to dine out as much during the day.”

While she was closed, regulars kept calling, emailing. She listened. They were tired of doing dishes. They felt restricted to the same old takeout. They didn’t feel they were eating healthy enough. They wanted Tesfamichael’s international food and they wanted enough to eat for days.

“They wanted a personal chef,” she says. “I said, ‘Well, I can’t come to your house, but let me see what I can do.’”

So she studied the meal-kit delivery services, like Blue Apron and HelloFresh. She hired cooks back. They work in shifts through the night so they’re not breathing the same air. Her husband, an electrician, comes in to do the dishes. Every week, she designs a new global menu—emails it to her customers, sets a Thursday deadline for orders, and packages it in leftover-sized portions. She stands in that doorway for four hours on Sunday, chatting from a distance, divvying out days’ worth of home-cooked meals.

Her regulars have shown up. They still have wants. They want her to reopen the dining room. They want more pickup days. They want a larger menu again. She patiently tries to help them understand.

“I have a small window of pickup time because if I expose myself more, I run the risk of getting it and having to close down,” she says. “I tell them I’m a little short-staffed, so the menu is smaller. Right now, the government agencies do their part, we have to do our part, and the customers have to do their part. We make sacrifices.”

The Dream Gone

The phrase “farm-to-table” has been co-opted and is nearing total meaninglessness. But the movement was beautiful in its infancy—chefs using local growers and makers, forming personal relationships, changing menus constantly depending on what comes off the farm truck. Whisknladle in La Jolla, while not the first, was one of the early adopters, and it made them a star.

The duo that started Whisknladle—restaurateur Arturo Kassel and chef Ryan Johnston—made their mark by bridging the gap between casual and fine dining. Johnston cooked the same from-scratch meals you’d find at James Beardy places, but servers wore T-shirts, dinner music was Hendrix, and customers complained about the ever-changing menu. This all sounds commonplace now, but in 2008 it was not normal.

Chef Ryan Johnston and Arturo Kassel of Whisknladle Hospitality

“It definitely wasn’t for everybody and certainly kind of a shock for La Jolla,” Kassel says. “We had people who wanted to come to the same table, get that same macadamia-nut-crusted mahi-mahi. They flipped out that we changed everything. We didn’t know what we were doing, I was 26. Ryan and I met a week before we took over that location. He’s my longest relationship, and, aside from the one with my wife and kids and immediate family, my most important one.”

Whisknladle got national media attention, and so did San Diego by proxy. In May, they shuttered for good. It wasn’t all due to the pandemic, but as with most restaurants considering a change, it was a drastic accelerator.

“It was time,” says Kassel. “COVID was the nail in the coffin. Ironically, our competitive advantage helped open up a whole genre and style of dining in San Diego. But then farm-to-table exploded and you lose that edge a bit. When we first opened there was no food scene in Little Italy, no Liberty Public Market, Carlsbad, or Encinitas. The main problem is, that kind of food is so labor intensive. With wages rising, eventually the margins just aren’t there.”

Kassel and Johnston are still together, heads down, focused on navigating their other projects (Catania, Gravity Heights, Milagro Farm Winery) through the pandemic. But Whisknladle is the reason all of those exist. It was the original good idea that made their names, changed their lives, convinced investors to back their next steps.

“I was pretty stoic when we announced it,” he says. “We had 30-some-odd employees, great people. We were doing the right thing by not stringing them along. It was when the phone calls and DMs started coming. People expressed an outpour of support. I found myself crying all night, just an uncontrollable amount of emotion I wasn’t prepared for. Not because we regret the decision. It was very validating that it was more than just another restaurant. For people in the industry and people who came through those doors for 12 years, Whisknladle meant something.

“Whisk wasn’t the most beautiful restaurant. And it was always a better restaurant than it was a business. But I’m most proud of how, though I didn’t grasp it at the time, it impacted so many people and left a legacy behind.”

The post Restaurants at Three Stages in the Pandemic appeared first on San Diego Magazine.