In San Diego, where fall hovers in the mid-70s and roasting a turkey in a warm SoCal kitchen isn’t for the faint of heart, Thanksgiving takes on a whole new meaning. Fittingly, the city offers a cornucopia of restaurants for the holiday where chefs mix local California freshness with influences from around the world. Whether you’re gathering for a festive restaurant dinner or celebrating at home, there’s no shortage of options: prix fixe multi-course menus and lavish buffets to mouthwatering sit-down feasts and Michelin-approved take-home meals. This year, let San Diego’s natural beauty and culinary creativity do the work for you. Here are 30 of the city’s best spots serving Thanksgiving dinner in San Diego this year.
If you’re looking for traditional flavors with a coastal twist, then swing by George’s at the Cove for their ocean view Thanksgiving prix fixe menu. For over 40 years, the award-winning culinary team has wowed guests with locally sourced dishes and unbeatable sunset views…and this Thanksgiving is no exception. Chefs Trey Foshee, Masa Kojima, and Anna Adams are serving up an elevated classics, from roasted Diestel turkey with cranberry cornbread stuffing and smoked potato purée to sweet potato casserole and cheesecake topped with salted crème fraîche whip and pepita brittle.
Holiday pies are back this year, too, with chef Anna offering three delicious options available for pickup. Make sure to secure your spot early.
Escape to Rancho Bernardo Inn’s picturesque gardens and rolling hills for a Thanksgiving dinner that has something for every mood. Guests can choose from an elegant buffet in the Aragon Ballroom, a carefully curated four-course dinner at Avant, or enjoy a cozy three-course meal at Veranda. Every option is thoughtfully prepared with Thanksgiving classics, seasonal highlights, and the warm flavors of fall, making it the quintessential setting to reminisce with family and friends in the Inn’s serene and scenic surroundings.
Date & Time: Nov. 27 | Aragon Ballroom at 11 a.m.-3 p.m. | Avant at 4-8 p.m. | Veranda at 1:30 a.m.-9 p.m
Price: Aragon Ballroom: $145 per adult, $60 per child | Avant: $125 per adult, $65 per child | Veranda: $75 per adult
Address: 17550 Bernardo Oaks Dr, Rancho Bernardo
Le Coq
For a lavish feast, Le Coq is offering its French-Asian twist on Thanksgiving classics featuring a four-course menu with tuna crudo with chili tamarind, lamb chops with sorrel and grape, and a turkey roulade with cranberry sauce and fried sage. Seasonal sides like pomme purée and roasted acorn squash round out the spread, while decadent desserts such as chocolate mousse cake or Mont Blanc make for a sweet ending to your festive gathering.
Date & Time: Nov. 27 | 1 p.m.–7 p.m.
Price: $107 per adult | $42 per child
Address: 7837 Herschel Ave, La Jolla
Old Hickory
At Old Hickory Steakhouse you can harness the beauty of modern California architecture for the finest Thanksgiving dining. Overlooking the Chula Vista Bayfront, they’ll be offering a refined three-course menu with options like chestnut agnolotti, bouquet of lettuces with honey whipped ricotta, prosciutto-wrapped turkey breast, dry-aged prime rib, or Chilean sea bass. And, end the meal with indulgent desserts including pumpkin pie, chocolate cinnamon millefeuille, or even a sweet potato ice cream sundae. Don’t miss out, grab your seat here.
Date & Time: Nov. 27 | Time details coming soon
Price: $95 per adult
Address:1000 H St, Chula Vista
Provisional Kitchen at The Pendry
“Dine Diego,” are you ready for Thanksgiving twice this year? Dive into the season with a culinary celebration for a cause at the Pendry’s Chefsgiving dinner on Nov. 13. This community-centered evening supports the San Diego Food Bank and is hosted by San Diego Magazine’s co-owner and content chief Troy Johnson, featuring some of the city’s top culinary talents, including chefs from Provisional Kitchen, Ember & Rye, 31ThirtyOne, Serea, and more. Tickets include a $30 donation to the San Diego Food Bank and artfully arranged wine pairings. Reservations are required, so grab yours ASAP.
If you’re looking for round two, the Pendry is keeping the Thanksgiving spirit alive on Nov. 27. Executive chef Brandon Sloan at Provisional Kitchen will craft a specialty three-course prix fixe menu perfect for friends and family. Reservations are required for this experience as well.
Date & Time: Chefsgiving: Nov.13 at 6 p.m. | Thanksgiving Dinner: Nov. 27 from 2-4:30 p.m.
Price: Chefsgiving: $150 per person (ages 21+) | Thanksgiving Dinner: $100 per adult, $40 per child
Address: 425 Fifth Ave, Gaslamp Quarter
Lilian’s at Rancho Santa Fe
Lilian’s offers a storybook Thanksgiving dinner featuring tender roasted turkey, buttery mashed potatoes, savory and sweet stuffing, and pumpkin pie. With a four-course menu and flexible seating options, it’s perfect for family, friends who want a classic celebration without lifting a finger.
Date & Time: Nov. 27 | 1 p.m.-8 p.m.
Price: $175
Address: 5951 Linea Del Cielo, Rancho Santa Fe
Mister A’s
Give thanks with a side of San Diego skyline at Mister A’s, the iconic 12th-floor dining destination where its views make indulging in extra pie feel effortlessly glam. On November 27 only, start with appetizers like Vidalia sweet onion soup and baked carbonara mac & cheese. Then move into mains such as herb-crusted lamb loin with squash purée or an 8 oz prime beef filet, alongside sides like truffle fries and more. Oh, and did I mention the pumpkin sticky toffee pudding and apple cranberry cobbler? Mister A’s three-course prix fixe has it all. Reservations are open now.
Date & Time: Nov. 27 | 12 p.m.-7:30 p.m.
Price: Buffet: $110 per person
Address: 2550 Fifth Avenue, Ste 406, Bankers Hill
Sea & Sky
Take your Thanksgiving to the next level at Sea & Sky, where breathtaking ocean views meet a meticulously crafted two-course experience with dessert. Partake in a culinary journey through the freshest seafood and locally sourced ingredients with dishes like fairy tale pumpkin soup, grilled apple and Pt. Reyes blue tart, or baby kale salad piled high with local pear, serrano ham, and spiced candied pecans. Then choose your main event: heritage roasted turkey with all the classics, coffee-dusted filet of beef, grilled red snapper, or butternut squash Casareccia pasta, all paired with family-style sides. Top it all off with pumpkin pie or mixed berry crostata with pistachio gelato and you’ve got a Thanksgiving worth savoring.
Date & Time: Nov. 27 | 11:30 a.m.-7:30 p.m.
Price: $85 per adult | $50 per child
Address: 7955 La Jolla Shores Dr, La Jolla
Café Sevilla
Experience Thanksgiving “from another feather” at Café Sevilla, where Spanish flair meets holiday tradition. Enjoy a three-course menu featuring Thanksgiving classics with a Spanish twist, from champiñónes y crema soup, Spanish beer-glazed duck, and pumpkin empanadas. These bold, flavorful dishes are available all day, either à la carte or as a full menu (dinner menu also available). Reservations aren’t required, but you won’t want to miss the authentic Spanish ambiance, tapas, Spanish wines, and refreshing sangrias, all bringing the flavors of Spain to your Thanksgiving table.
Date & Time: Nov. 27 | All day
Price: $49.50 per adult
Address: 353 Fifth Ave, San Diego
Herb & Wood
For a rustic Thanksgiving that doesn’t involve doing the dishes, join celebrity chef Brian Malarkey’s flagship for a traditional menu featuring shrimp cocktail with smoked sauce, beef tartare, pork belly with roasted apple and squash purée, lamb lollipops, and roasted turkey with all the classic sides. Secure your spot, sit back, and enjoy a timeless yet approachable fall celebration.
Date & Time: Nov. 27 | 1 p..m.-7 p.m.
Price: $92 per adult | $38 per child
Address: 2210 Kettner Blvd, Little Italy
Animae
At Animae, Thanksgiving takes on a new form where sleek modern design meets culinary theater. Chef Tara Monsod brings her Filipino-American perspective to the holiday with a four-course feast featuring scallop crudo, duck confit arroz caldo, soy-glazed turkey roulade, and pumpkin and coconut profiteroles. Make this year a futuristic take on Art Deco, where time and space feel suspended. The full menu and reservations are available now.
Skip the hours of prep and cooking (that feel like days) this Thanksgiving and treat yourself to bold Indian flavors at Charminar in San Diego. While the exact menu changes each year, past holiday offerings have included traditional dishes and special weekend treats like Goat Dum Biryani and Tandoori Fish Pomfret. Follow along online for this year’s holiday menu and special offerings, perfect for adding spice to your Thanksgiving table.
Date & Time: Nov. 27
Price: To Be Confirmed
Address: 6755 Mira Mesa Blvd Ste 111, San Diego
Giardino
The 2025 Critics’ Pick and Runner-Up for The Best Restaurant in Lemon Grove, Giardino is a casual Italian-inspired cucina where San Diegans gather for fresh, flavorful classics from across Italy. This Thanksgiving, enjoy a three-course preset menu for $55 per adult, with a kids’ menu available for $19. Secure your spot early and check its website to view the full menu with details coming soon.
Date & Time: Nov. 27 | 12–8 p.m.
Price: $55 per adult | $19 per child
Address: 7067 Broadway, Lemon Grove, San Diego
Courtesy of Catamaran Resort
Thanksgiving Buffets in San Diego
Brickmans Restaurant and Bar
Skip the stress of cooking this year and let Brickman’s do the work. Its Thanksgiving Day Buffet at Lakehouse Resort features a towering spread of fall classics like apple cider and clove-glazed ham, citrus maple–glazed salmon, lemon oregano seasonal squash, mini corn dogs for the kids, and more, all accompanied by live music on the patio and in the dining room. Gather with family and relax with serene lakeside views; it’s a chaos-free yet classy way to celebrate. Reservations are now available.
Thanksgiving at The Del is the kind of holiday scene that belongs in a rom-com: Seaside windows, families dressed in their fall best, and a table that feels straight out of a dream. Dine in the beautifully restored Crown Room and Coronet Rooms, or the Ocean Ballroom (home to a newly uncovered 1888 fresco mural) and enjoy a lavish buffet of favorites, regional specialties, and mouthwatering desserts.
Beneath the Crown Room’s 33-foot sugar pine ceilings and chandeliers designed by The Wizard of Oz author L. Frank Baum, guests can savor every bite surrounded by the hotel’s signature grandeur. After dinner, explore the resort’s “A Holiday in Oz” celebration, complete with oceanfront Skating by the Sea, thousands of twinkling lights, and stunning seasonal décor. The menu is coming soon, but reservations are open now.
Date & Time: Nov. 27 | Crown Room at 12:30-7 p.m. | Ocean Ballroom at 1-6 p.m.
Price: Adults: $274.25 (prices increase by $25 on Nov. 1), $125.36 per child (ages 5–12)
Address: 1500 Orange Ave., Coronado
Rumorosa
A Cali-Baja Thanksgiving? Sign me up. At Rumorosa’s bountiful buffet overlooking the water, expect Turkey Al Pastor, Rumorosa paella, specialty cocktail stations, and all the festive favorites imaginable. Even add in an Apple Cider Hot Toddy or Ferrero Rocher martini for a chef’s twist on tradition. Reserve your table for a flavorful holiday celebration on Harbor Island.
Date & Time: Nov. 27 | 12 p.m.-5 p.m.
Price: $89 per adult | $45 per child
Address: 1380 Harbor Island Drive, San Diego
Rancho Valencia
Thanksgiving at Rancho Valencia is a full-on family affair. The buffet features a legendary raw bar, carving stations, and endless seasonal favorites, plus a dessert spread that’s as rich as it is impressive. Kids can roam the lawn with a petting zoo, bounce house, carriage rides, face painting, and arts and crafts.
Maybe you prefer to celebrate at home. Thanksgiving To-Go lets you bring the feast to your kitchen table. Order online by Nov. 21 for pickup on Nov. 26 for a dinner serving four or more, with oven-ready dishes including Diestel Farms herb-brined, free-range turkey, plus vegan and gluten-free options, all designed for effortless holiday entertaining. Call 858-759-6246 to reserve.
Date & Time: Nov. 27 | 10 a.m.-4 p.m.
Price: Thanksgiving buffet: $245 per adult, $95 per child (ages 3–11) | To-Go: $350 minimum order
Address: 5921 Valencia Cir, Rancho Santa Fe
Ember & Rye
At Ember & Rye, Thanksgiving starts at brunch overlooking the 18th green at the Arnold Palmer–designed Aviara Golf Club. Guests can enjoy poached jumbo shrimp, Peruvian ceviche, lobster roll verrines, and a rotating selection of sushi and sashimi, followed by carving stations featuring cedar-plank Ora King salmon, and mala-spice crusted prime rib. Hot dishes and sides include brown butter sweet potato tartlets, roasted root vegetables, veal scallopini with shaved truffle, and charred lemon chicken gravy. The dessert spread is equally insane with pumpkin pies, pistachio orange blossom tartlets, raspberry lime cheesecake, and pumpkin macarons.
If breakfast isn’t your thing, swing by the vintage clubhouse in the evening for dinner specials of smoked turkey with yuzu cranberry sauce or Kurobuta porchetta with Wagyu tallow gravy. Finish with pecan pie drizzled in maple passionfruit caramel and served with brown butter ice cream.
Date & Time: Nov 27 | Brunch: 10:30 a.m.-2:30 p.m. | Dinner: 5 p.m.-8:30 p.m.
Price: Brunch: $165 per adult, $65 per child (ages 2-12) | Dinner: À la carte
Address: 7447 Batiquitos Dr, Carlsbad
ARLO
The 2025 Reader’s Choice winner for Best Hotel Restaurant, ARLO, is hosting an all-day Thanksgiving buffet where you can chow, sip, and catch every NFL play without missing a bite, whether you’re inside or out on the patio. Start with Agrumato and Aleppo pepper poached shrimp or a roasted butternut bisque before digging into the carving, Santa Maria, pasta, and plancha stations. Expect rosemary-crusted prime rib, butter-roasted turkey thighs, pan-seared Skuna Bay salmon, and sides like chestnut and sage stuffing and buttery mashed potatoes. And if you’ve still got room, don’t pass up the apple pie, just one of several dessert options. RSVP for your plate.
Date & Time: Nov. 27 | 12p..m.-8 p.m.
Price: $95 per adult | $45 per child under 12
Address: 500 Hotel Circle North, San Diego
The Lodge at Torrey Pines
Celebrate Thanksgiving with the smoky flavors of The Grill at Torrey Pines. From chimney-roasted turkey with traditional fixin’s to pumpkin pie with candied cranberries and whipped crème fraîche, plus chimney-smoked carrots, creating your own staple feast is a breeze. Your chair (and plate) are ready for a dinner to remember.
Date & Time: Nov. 27 | 5 p.m.-10 p.m.
Price: Buffet: $75 per person
Address: 11480 N Torrey Pines Rd, La Jolla
Fairmont Grand Del Mar
Thanksgiving at Fairmont Grand Del Mar is an experience made for indulgence. Choose between Amaya’s refined three-course tasting menu or the Grand Ballroom’s lavish family buffet, both set against the resort’s elegance. Amaya’s menu leans sophisticated, with scallop ceviche, rosemary turkey roulade, and black pepper king salmon, followed by pumpkin crémeux or apple tarte Tatin.
The buffet features baked brie with Grand Del Mar honey, vibrant winter greens with roasted squash and persimmons, a raw bar of Carlsbad oysters and citrus ceviche, and even carving stations with prime rib, porchetta, and roasted turkey. Whichever you choose, this is Thanksgiving served with a touch of style.
Price: Amaya: $175 per adult, $75 per child (ages 3–12) | Ballroom & Solana Buffet: $195 per adult, $85 per child (ages 3–12)
Address: 5300 Grand Del Mar Court, San Diego
Vessel – Kona Kai
This year, let executive chef Ethan Brown do the cooking while you soak up the Vessel waterfront. Let the morning unfold over a buffet brimming with mini crab cakes and prime rib with horseradish cream or settle in for a refined prix fixe dinner featuring pumpkin velouté, Chioggia beet salad, turkey roulade, salmon en croûte, and an array of desserts from pumpkin and Southern pecan to chocolate peanut butter and classic apple pie. With flavors that nod to tradition but carry chef Brown’s signature finesse, this is Thanksgiving done effortlessly and deliciously. Reserve your table here.
Date & Time: Nov. 27 | Buffet 11 a.m.–4 p.m. | Prix fixe 5–9 p.m.
Price: Buffet: $89 per adult, $39 per child (ages 5–12), free for kids under 5 | Prix fixe $55 per adult, $19 per child
Address: 1551 Shelter Island Dr., San Diego
The Bahia Resort Hotel
Spend Thanksgiving by the water at Dockside 1953, where the celebration comes with panoramic Mission Bay views and more dining options than you could possibly taste in one sitting. Dockside 1953 has a holiday-themed brunch followed by a signature dinner with à la carte offerings and a traditional turkey plate.
Want to sample it all? Don’t worry, the Thanksgiving Buffet Feast in the Mission Bay Ballroom features oysters with apple mignonette, a build-your-own poke bowl, apple cider and citrus-brined turkey breast, seafood or pumpkin risotto, tender beef medallions, and desserts like coffee and pumpkin pie crème brûlée, all paired with a complimentary glass of bubbles. Families can also climb aboard the Thanksgiving Day Cruise for a festive spin around Mission Bay complete with face painting, balloon art, and holiday crafts for the kids. For any additional questions, call them at (858) 539-7634.
Price: Brunch and Dinner à la carte | Buffet: $115 per adult, $50 per child (5–12), complimentary for ages 4 and under | Bay Cruise: $24.05 per adult, free for ages 0–4
Address: 998 W Mission Bay Dr, San Diego
Courtesy of Juniper & Ivy
Thanksgiving Take-Home Meals in San Diego
Juniper & Ivy
Spend Turkey Day at home with Juniper & Ivy. Back by popular demand, their highly anticipated Thanksgiving Take-Home packages deliver a no-fuss feast featuring fresh ingredients and elevated flavors that have made Juniper & Ivy a San Diego favorite. This year, the culinary team is putting a chef-driven spin on holiday classics while keeping the flavors you know and love. Every hyper-local, show-stopping dish comes ready to heat and serve, taking the stress out of hosting so you can actually enjoy the day (outside of the kitchen). Last year, packages sold out fast, so bookmark this page and snag yours in time.
Elevated comfort food meets seasonal at Great Maple’s Thanksgiving pickup. This modern American eatery has crafted a sustainably sourced, crave-worthy Dinner Box featuring fall squash soup with caramelized apple and toasted hazelnuts, thyme-rosemary roasted turkey breast with pan gravy, maple mash yams with golden raisins, an all green apple margarita for two, and pumpkin pie with a gingersnap graham cracker crust.
Founded by award-winning restaurateur and San Diego native Johnny Rivera, Great Maple brings Michelin-guide flair right to your home. The Hillcrest spot is also offering Thanksgiving 2025 whole pies, ready for pickup. Pick one, or both—either way, it’s a Thanksgiving win.
Pre-order a pasture-raised, naturally-fed turkey from Diestel Farms at The Wise Ox in North Park or La Costa this Thanksgiving. Birds come 16–18 pounds and can be paired with homemade gravy, meat butters, Italian sausage, and a pumpkin or apple crumble pie by executive pastry chef Jeremy Harville. How it works: Place a $50 deposit (open now) to reserve your bird and pick it up at the shop the week of Thanksgiving, starting Tuesday, Nov. 25 through Wednesday, Nov. 26.
Price: Turkeys $8.99/lb | Pies $35 each
Address: North Park: 2855 El Cajon Blvd | La Costa: 7755 El Camino Real
Tribute Pizza
Tribute Pizza might just make pizza a mandatory dish at every Thanksgiving table. Last year, owner Matthew Lyons served two versions of Thanksgiving dinner: a comforting vegetarian option featuring a decades-old family recipe for a savory cheese and nut loaf, and an all-natural turkey breast lightly smoked and roasted in the wood oven. Both were paired with porcini mushroom gravy, Aunt Lynette’s Southwest stuffing, wood-fired focaccia with butter, and an organic greens and walnut salad. While this year’s menu is still being finalized, Tribute Pizza is expected to offer a Thanksgiving dinner package in 2025. Keep an eye on its website and socials to snag your pre-order spot for a casual yet elevated holiday feast at home.
Date & Time: Thanksgiving Dinner Pre-Orders TBD
Price: TBD
Address: 3077 North Park Way, Suite 100, San Diego
Mama’s Pies
San Diego’s sweetest tradition is back. Mama’s Pies, the annual Thanksgiving bake sale from Mama’s Kitchen, returns for its 21st year, each pie funding 12 healthy meals for locals facing critical illness. Choose from pumpkin, traditional apple, pecan, Dutch apple, or the oh-so-secret mystery flavor, back by popular demand. Pies are $35 and on sale through Nov. 21 (or until they sell out) on its website. With pickup on Nov. 26 at nine sites across the county. With help from some of the city’s top culinary names—Sugar & Scribe, Bahia Resort Hotel, MIHO Catering, and more—Mama’s Pies proves that doing good can taste even better.
The charmingly chic neighborhood restaurant Finca is preparing a family-style feast to-go, taking all the work out of menu planning on the stress-cooking-induced holiday. The Thanksgiving spread is intended to feed 3 to 4 people, and chef Joe Bower and the culinary team are including whole roasted duck and leg confit with black pepper honey glaze, potato dauphinoise with parmesan cream, local honey nut squash with Calabrian chile, lemon, and almond crumble, rosemary duck gravy, and fresh baked Parker House rolls. Plus, all dishes will be par-cooked and sent with warming instructions. Meals will be available to reserve via OpenTable soon!
Date & Time: Pick up Wednesday, Nov. 26 | 12p.m.-6 p.m.
Price: $165 per family-style feast
Address: 3066 North Park Way, San Diego
Courtesy of Pop Pie Co.
Local Restaurants Open on Thanksgiving
Pop Pie Co.
What’s better than a cozy Thanksgiving? One that smells like turkey pot pie straight out of the oven. Pop Pie Co.’s Thanksgiving tradition is back, and it’s basically the shortcut to an at-home holiday feast. Last year’s menu brought pumpkin cream cheese, vegan apple cranberry ginger, and salted caramel apple crumble pies that had San Diegans lining up early. This year, expect the same mix of sweet, savory, and everything in between. Grab them hot and ready, or take them home frozen to bake once the food coma wears off.
Date: Pies available during business hours leading up to and on Thanksgiving Day.
Price: Check their website starting November 1 for this year’s price breakdowns
Addresses: 4404 Park Blvd. Suite A | 4195 Voltaire St. | 829 Garnet Ave. | 1517 30th St. | 2956 Roosevelt St. #3, Carlsbad
A true San Diego classic, Big Kitchen Café has been a South Park staple for over 40 years. Run by Judith “Judy the Beauty on Duty” Forman, this neighborhood spot is built on fresh ingredients and local love. With house-baked muffins and coffee cake, honey-baked hams, and freshly roasted turkey, Big Kitchen feels like a hug from Golden Hill itself.
Regular’s favorites include Whoopie’s Breakfast (eggs, bacon, potatoes, toast, and fresh orange juice), Nova’s Favorite (spinach, eggs, and cheese with fruit, tortillas, and salsa), and Judy’s Favorite Scramble with spinach, mushrooms, and sherry. Pancakes come piled high with chopped walnuts, strawberries, or creamy peanut butter. So if you’re looking for a Thanksgiving brunch out without the green bean casseroles, Big Kitchen Café is your place.
Date & Time: Nov. 27 | 8 a.m.–2 p.m. (normal business hours)
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
Food is a notorious diva to photograph. The wrong lighting can make José Andrés’ paella look like a jaundiced grain bowl. You could be staring at the best sandwich of your life, but shoot it from above and—hey, congrats on that abandoned piece of lettuce bread. A cottage meme industry has been built around the hilariously bad photos on review sites that make Michelin-star food look like Michelin tires.
Especially in a visual modern media world, food culture depends on great photographers capturing the painstaking work in equally deserving ways. We asked four of San Diego’s top food photographers for their favorite shot from another year of documenting what we eat.
Photo Credit: Kimberly Motos
Kimberly Motos
Birdman Sandwich at Chick & Hawk
Getting this kind of shot takes a bit of yoga. Asana yourself into the corner, hold your breath, pray that a chef on the move doesn’t back into your light stand.
“You’re stepping into someone’s workspace during their busiest moments, so it’s a balance of being present to get the shot and being invisible to not slow anything down,” Kimberly Motos says.
The subject here is the Birdman sandwich from Chick & Hawk—hot fried chicken thigh, tangy slaw, kimchi comeback sauce, sweet and spicy pickles, potato brioche bun—getting a hearty dousing of its difference-maker seasoning. Motos captures the parts of the process that diners don’t usually see: the chaos behind something that looks so simple.
Photo Credit: Lucianna McIntosh
Lucianna McIntosh
Oysters + Jewel of the Sea Martini at The Fishery
“I love this image because it feels like a moment you want to step into,” says Lucianna McIntosh. A warm, sunny day at The Fishery in PB with oysters, caviar, and martinis. Yes, please.
The little details—the glass sweating a little, the direct afternoon light creating stark shadows, the oyster glistening on the tray—are the main characters. Instead of trying to overly control the setup, McIntosh “followed the light and lines that draw you in more,” she says. “This was one of those moments where everything lined up on its own for a second. I love it when the shadows end up being just as important as the food itself.”
Photo Credit: Eric Wolfinger
Eric Wolfinger
Herb-Roasted Golden Chicken at Fleurette
La Jolla native Eric Wolfinger—who won a James Beard Award for Tartine Bread, one of the most stunning bread books of all time—says he doesn’t have a signature style. His style is a conduit.
“I see my job is to translate the chef’s point of view into something you can feel,” he says.
For this shot, Fleurette chef Travis Swikard had one directive: cuisine du soleil (“cuisine of the sun”). With a spread of leeks vinaigrette, herb-roasted golden chicken, and beets, Wolfinger wanted to create a scene that felt straight out of the French Riviera, relaying the light, bright style of Swikard’s new spot.
Some bonus additions here: Extra lights—to add lots of warmth—and a clipping from an olive tree.
Photo Credit: Dee Sandoval
Dee Sandoval
Espresso Ice Cream at Lucien
Timing and light are everything in food photography. In Lucien—La Jolla’s tasting-menu-only restaurant with moody ambiance—a single strobe flash creates the ideal spotlight.
Dee Sandoval says she uses the “natural, just-plated energy” of the dish to “create a portrait of moment and craft.” That’s why this Mostra Ghost Bear espresso ice cream—with San José dark chocolate mousse, soy-miso caramel, and koji shoyu chocolate sauce—looks like it might dissolve halfway to your mouth.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
I peel myself off my couch, crack my back, and force myself to the bar (23 years old, by the way). It’s a Friday night, and my smart watch is already informing me my body battery is critically low.
Nevertheless, party we must.
Because, to be fair, one of the best things about going out—dive bar, velvet-clad cocktail lounge, or anywhere in between—is the performance of it all. Watching a bartender shake and stir like it’s choreography, finishing the drink with a sprig or petal placed just so, feeling like your collection of mixers and spirits is worth pouring into the Holy Grail.
One of the worst things about going out, though? Being out.
So I thank God for the home bar.
No lines, no cover, no shouting your order over someone named Kyle who just discovered the AMF. No $19 cocktails that taste suspiciously like juice. Just me, my apartment (where I can play whatever music I want), and the quiet confidence of knowing I can make something decent without putting on real pants.
A home bar, I’ve learned, doesn’t have to be impressive. It just has to be intentional—a few bottles you actually like, some tried-and-true tools, and at least one drink you can make without Googling. That’s it. That’s the barrier to entry.
To create the ultimate home bar collection, we tapped the folks at San Diego cocktail supply shop Collins & Coupe to give us some of their recommendations. Pick and choose what you need, and start cocktailing.
Courtesy of Collins & Coupe
The Must-Haves
Shaker Tin
You won’t get very far in your cocktail-making-journey without shaker tins. Boston shakers (two pieces, tin-on-tin) and cobbler shakers (three pieces with a strainer and cap) are the most classic styles, but if you want to avoid the tins getting stuck (or creating a mess on the floor), Boston shakers are the way to go.
“Koriko Tins by Cocktail Kingdom are the gold standard for every bar worth their salt. Every new bar we help outfit with tools insists on this brand and model,” says Collins & Coupe co-owner Gary McIntire.
“These are handmade, 100 percent solid copper and will last a lifetime,” McIntire says. “Because they are solid, there is no plated finish to wear off, and they will only look more beautiful with age.”
Bar Spoon
According to the pros, don’t even bother getting bar spoons shorter than 12 inches. One foot long is the magic length to get the best stirring results: “Rule of thumb is at least 50 percent of the spoon should be out of the glass,” says McIntire.
Pulp in your orange juice? We’ll allow it. But in your cocktail? Smooth and strained is optimal. You have two choices here: Hawthorne strainers have a spring that attaches snugly to shaking tins; julep strainers have no tabs or springs (originally created to drink mint juleps before straws became commercially available).
We’ve all seen those seasoned bartenders with the arm tats and haughty demeanors who can assemble perfect drinks with their eyes shut. The rest of us, however, need training wheels. Jiggers—those hourglass-shaped measuring tools—make consistent cocktail-making easy, although cheap versions tend to be inaccurate. Don’t skimp out on these.
“Heavy-duty and made of one piece,” McIntire says. “We use [this jigger] in our classes and at home. It comes in a bell-shaped version and a Japanese version, which is tall and narrow.”
“Glassware is always essential to the cocktail experience,” says McIntire. The martini glass is an avatar for American hair-loosening for a reason: sleek, viciously “V,” and highly spillable (danger always looks good). To start, look for a coupe glass (the fancy cat bowl-looking thing), a highball (glassware with posture), and a rocks glass (the blue collar hero).
You know how Caesar dressing tastes way better when you don’t think about the fact that there are anchovies in it? The same goes for cocktails and raw egg whites. Some of your favorites rely on the frothy ingredient to shine (whiskey sours, gin fizzes, etc.). Mesh strainers help make that magic happen. According to McIntire, always get the conical version; the round, bowl style could cause spills.
Lili Kim is a content coordinator and writer for San Diego Magazine, with experience highlighting local businesses and communities. When not writing or shooting film, she is likely brewing her seventh cup of tea of the day or strolling along Sunset Cliffs.
San Diego’s coffee industry has yet to hit its ceiling. There are at least 850 coffee shops across the county (possibly over 1,000 at this point) and more specialty cafes and roasters seem to join the roster every other week.
Some newcomers, like Chance’s Coffee, focus on specialties like Vietnamese coffee; other stalwarts, like Bird Rock Coffee Roasters, have helped put the local coffee scene on the map with internationally acclaimed beans and baristas for 20 years. You can get a classic pour-over or an ultra, whipped cream–topped strawberry lavender basil blueberry matcha latte sprinkled with unicorn glitter—whatever your coffee style, San Diego’s got it… somewhere.
Steady State Roasting falls more in the former category, focusing on traceable, sustainable sourcing and no-nonsense roasting (no unicorn glitter here, sorry!). Founder and lead roaster Elliot Reinecke first started Steady State in a garage behind his house, roasting small batches until expanding slightly to a shared and not-quite-permitted space before landing in a lucky spot on State Street in Carlsbad.
Now, eight years later, Steady State is scaling up once more, opening its second cafe in San Marcos next to their roastery. The new location offers the same food and drink menu as the original Carlsbad location, and Reinecke says he plans to add an onsite bakery to bake items like English muffins and country loaves to supplement Prager Brothers’ more specialized pastries.
He doesn’t plan on opening more cafes, though. Rather, Reinecke plans to expand roasting operations and strategic sourcing. Currently, he sources beans from Colombia, Panama, across Africa, and as of this year, Costa Rica. “We’ve had Costa Rican coffee before, but we went to origin a few months ago and bought six different lots from there, all from really good high-end local farmers,” he explains.
The rising cost of sourcing does present some challenges, as does changes within coffee culture itself. Coffee has moved from a mass-market beverage to a highly personalized artisanal experience, but the current feeling is moving back towards focusing on quality over flashiness, says Reinecke.
If Reinecke’s prediction is right, coffee is headed on a similar trajectory to craft beer. Ten years ago, no one knew what Citra hops were. Now, even casual beer fans are versed in hop varieties, and that attention to detail is spilling over to coffee as well. How many of San Diego’s 1,000 coffee shops will remain once the unicorn glitter’s luster fades? My bet is on anyone remaining steadfast to sourcing, sustainability, and simplicity.
Steady State San Marcos is now open at 1320 Grand Avenue, Suite #9, San Marcos. Initial operating hours are Tuesday through Saturday, 7 a.m. to 2 p.m.
Sake lovers would do well to keep September 27 open. The 10-year anniversary of the San Diego Sake Festival is coming to Julep Venue in Mission Hills with over 150 different sakes and shochus from across Japan, plus VIP tickets get special access to unlimited tastings from Michelin-starred Soichi Sushi. VIP opens at 2:30 p.m. and general admission is 3:30 p.m., but early bird tickets are limited to the first 40 people. I mean c’mon, sushi and sake? If you’re even remotely interested in learning more about sake (or already know you’re a fan), this is the event of the year.
The uber-luxe spa The Golden Door in Escondido has been rejuvenating guests for over six decades, even winning Best Bathhouse Remodel in our Best of San Diego 2023 for its multi-million dollar overhaul. Now, you can try making the property’s signature nourishing cuisine at home with Chef Greg Frey, Jr.’s debut cookbook The Golden Door Table. There are over 100 recipes ranging from potassium broth to miso black cod, plus desserts, breakfast items, and a ton more to inspire your own wellness journey. The book hits shelves on September 15, but preorders are available now.
Love her or hate her, Gwyneth Paltrow has undeniably created a wellness dynasty with Goop, her blog-turned-brand with locations across California. Soon, San Diego will get its own shot of Paltrow-power when the first Goop store opens in One Paseo later this year, followed by an on-campus location at UCSD’s Triton Center. Charge your crystals and send out good energy to the construction and permitting entities…
Listen Now: The Latest in San Diego’s Food and Drink Scene
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].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
Carlsbad’s Newest Restaurant Is All About One Perfect Dish
The team behind Harumama and Blue Ocean will open Little Kiki Katsu & More on June 15, serving premium cutlets, Japanese sandos, and curated sake pairings
Every culture has its own comfort foods—cozy dishes that nurture the soul as much as the body. In the US, dipping a grilled cheese sandwich in a bowl of tomato soup can feel as satiating as pulling a warm sweater out of the dryer. In China, a steaming bowl of congee is basically a miracle remedy for anything you can imagine. I’m pretty sure Italian carbonara could achieve world peace. And in Japan, katsu remains one of the most universally satisfying inventions of the past century.
Katsu was originally invented as a riff on côtelette de veau, the classic French veal cutlet coated with breadcrumbs and pan-fried in butter. In 1899, a Western-style restaurant called Rengatei in Tokyo decided to put their own spin on the dish by pounding the cutlets until thin, then coating them with softer panko and deep-frying versus pan frying (like tempura) for a crispier, lighter, crunchier bite. Today, pork—called tonkatsu in Japanese—tends to be the most common base for katsu.
The dish has yet to achieve the same mainstream status as say, chicken nuggets, in the US. But Little Kiki Katsu & More hopes to change that, when the katsu-focused restaurant opens in Carlsbad on June 15.
Created by the team behind Harumama and Blue Ocean, Little Kiki will focus on premium katsu dishes paired with sake and around a dozen small bites like miso soup, karaage, edamame, and Japanese pickles. Executive chef James Pyo, who co-owns all three restaurants with his wife Jenny, created a menu that features proteins like Berkshire Kurobuta pork, Jidori chicken, salmon, scallops, and dry-aged Pacific cod for the katsu and grilled stone selections. (Note: the grilled stone options will be offered for dinner only.)
Photo Credit: Arlene Ibarra
The lunch menu includes Japanese-style sandos like a tonkatsu sandwich with pork, housemade bread, and tonkatsu sauce (available regular or spicy). Dessert options are simple to start—yuzu cheesecake, matcha crème brûlée, and mango/yuzu mochi ice cream. The Pyos curated a selection of premium sakes as well, specifically for pairing purposes, as well as offering some beer and cocktails.
Little Kiki, which is named for Jenny’s cat, seats 25-30 guests inside with room for only a few more on the small outdoor patio as well. Designer and assistant Yoojin Jang says the vibe is meant to be warm and welcoming but modern, using colors like olive green, cream, and pops of orange against Japanese-style wood slats.
Initially, Little Kiki will only be open for dinner service, but aims to introduce lunch hours for the grand opening on July 1. Due to the limited seating, Jang encourages guests to make reservations, and while the restaurant will offer takeout, it will not be available on food delivery apps like Uber Eats or DoorDash to motivate guests to come experience it for themselves.
“Come in curious and leave satisfied,” says Jang. And keep your eyes open for subtle cat motifs—she promises they are hidden all over the place. Whimsy, it seems, is also on the menu.
Little KiKi Katsu & More soft opens on June 15, 2026 at 2958 Madison Street, Suite 101 in Carlsbad. Hours are Monday, Wednesday, Thursday, and Sunday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 9:30 p.m. for dinner; Friday and Saturday from 11:30 a.m. to 3 p.m. for lunch and 5 p.m. to 10 p.m. for dinner; closed Tuesday.
Courtesy of San Diego Restaurant Week
San Diego Restaurant News & Food Events
Beth’s Bites
The Cygnet Theater in Liberty Station roared back to life last summer and hasn’t slowed down since. Their current show, The SpongeBob Musical, runs through July 12, and anyone who wants to enjoy a meal from a Michelin-recognized restaurant before the curtain drops need only pop next door to Solare Ristorante. The local Italian favorite just nabbed multiple accolades in this year’s Best Restaurants issue (Reader’s Pick for Top Five Restaurants, Critic’s Pick for Best Gluten-Free Menu, and runner-up for Best Wine List in San Diego) and is offering a prix-fixe menu for the show for $59 per person. With choices like “Bikini Bottom Bruschetta” and “Squidward’s Shell City Risotto,” parents and kids can both enjoy a cheeky evening out.
It’s the most wonderful time to eat—or at least, it’s coming soon. San Diego Restaurant Week returns September 13 through 20 to celebrate everything delicious the area has to offer for eight gloriously gluttonous days. Over 120 restaurants in every corner of the county will have pre-set menus to showcase their crème de la crème dishes, so at three meals a day, that’s at least 24 meals you can check off your list. But if you decide to go for triple-digits, I certainly won’t judge you.
Following Vanguard Culture’s 10-year anniversary dinner series, artist Ben Guerrette will once more take over The Chapel at Liberty Station for Ritual:SOLSTICE, an immersive dining experience to celebrate the summer solstice. On June 20, he’ll light up the chapel with his signature illumination experience, with Riva providing the smooth sounds of jazz, Beth Guerrette and company showcasing their choreography and dance, and Snake Oil Cocktail Company on hand for specialty cocktails. What better way to commemorate the sun’s slow retreat than with an explosion of creative energy to carry you through the next seasons?
Listen Now: The Latest in San Diego’s Food and Drink Scene
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].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Westfield UTC mall is adding yet another “first” to the ever-growing roster of restaurants. The first US location for China’s stir-fry sensation Chef Fei is on the way later this year, Japan already reinvented crispy rice pioneer Katsuya by opening the first Katsuya Ko, and now, it’s Spain’s turn—Telefèric Barcelona opens early this summer.
The family-owned, Barcelona-based tapas joint first opened in the US 10 years ago in Walnut Creek, California, but co-founder and CEO Xavi Padrosa says they’ve had their eye on San Diego for years. Westfield UTC “just clicked,” he says, pointing to the burgeoning collection of world-class eateries already within the mall’s walls. Plus, La Jolla’s breezy vibe echoes Spain’s easygoing tapas culture.
The indoor/outdoor space spans 5,526-square-feet, with seating for 150 inside, 60 on the patio, and 16 more at the bar. Xavi’s sister and co-owner Maria Padrosa designed the Mediterranean-inspired space as a contemporary take on coastal Catalonia, using imported furniture and materials from Spain like hand-glazed tiles and wood accents. And if all the dining spaces are planets, the center of the suite’s universe is the bar.
Courtesy of Telefèric Barcelona
Padrosa points to signature favorites like patatas bravas (fried potatoes drizzled with a spicy red sauce and house aioli), jamón ibérico de bellota (Spanish ham from free-range pigs raised on acorns, cured for 38 months and sliced to order), gambas al ajillo (garlic shrimp), pulpo Telefèric (octopus with potato purée and pimentón XO, a spicy Spanish/Cantonese fusion sauce), and croquetas (a popular fried tapas dish coated in breadcrumbs and made with béchamel mixed with fillings like jamón or king crab.
There are a very small handful of legit paella spots in San Diego (Costa Brava in Pacific Beach and Cafe Sevilla in Gaslamp Quarter come to mind), so I’m personally looking forward to giving Telefèric’s a go—especially the squid ink paella negra, which is perhaps the most goth paella of all. Every location also offers different weekend specials, La Jolla’s being seafood-driven and meant to pair with beverage director Alex Serena’s drinks. There are over a hundred Spanish wines, Spanish-inspired cocktails, sangria, and of course, plenty of twists on the iconic gin and tonic. The restaurant will also have a gourmet market called The Merkat with imported Spanish sundries.
Courtesy of Telefèric Barcelona
With more US locations in the works (Newport Beach will open soon after La Jolla), Padrosa says the company hopes to open more across California, but are open to anywhere in the country that feels right. “We don’t know exactly what new cities will appear on our map in the coming years,” he says. But in true Catalan fashion, anywhere they go should be ready for big plates of hearty Spanish cuisine.
Telefèric Barcelona La Jolla opens early summer 2026 in Westfield UTC. Opening hours will be Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, 11 a.m. to 10 p.m.
Most of the time, you have to be 18 years old to change your name. In Arcana’s case, it was about a month. The immersive speakeasy behind Archive in Encinitas updated their moniker to Animga (a play on “enigma”) earlier this month, after what one can only assume was an upset letter from a similarly-named business. However, partner Paula Vrakas promises that the concept remains the same—mystery, cocktails, and a forthcoming bottle locker membership club. Since the only constant is change, Anigma is off to a good start!
Courtesy of Good Honey
Beth’s Bites
It’s not a salad bar—Mary’s Gourmet Salads is a salad experience. And soon, Bankers Hill will get a taste of the green when the local eatery opens its third location at the corner of Sixth Avenue and Upas Street in the Park Summit building. Yes, that’s the same building as Cowboy Star’s new venture She Rode West, so it sounds like veggie lovers and carnivores alike will be covered.
Speaking of expansion plans, La Corriente is likewise on a roll. The Mexican seafood concept opened its first location in the US in La Jolla in 2024, followed by Coronado in 2025, and announced plans to open a third branch in Oceanside in the Freeman Collective. With neighbors like Tanner’s Prime Burgers and Little Fox ice cream, the culinary collective is only getting more ridiculously tasty.
One delicious event that will occur before both of the aforementioned openings is a honey + cheese + focaccia tasting at Pastaria Vivi on July 17. With the help of Good Honey (which took top honors as the highest-rated honey in the U.S. at the International London Honey Awards) and Point Reyes Farmstead Cheese Company (easily one of the best artisanal cheesemakers in California), the Encinitas-based pasta shop and market will host a free pairing event from noon to 3 p.m. And if you’re an aspiring apiologist, don’t miss Good Honey’s on-site observation hive to watch these busy bees in action.
Listen Now: The Latest in San Diego’s Food and Drink Scene
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].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
National Philanthropy Day, presented by PNC Bank, Celebrates the Best of Philanthropy in San Diego
The 53rd Annual National Philanthropy Day Takes Place on November 21. Join us from 11:00 a.m. – 1:30 p.m. at the new Gaylord Pacific Resort & Convention Center!
Once yearly, AFP San Diego joins with others worldwide to celebrate National Philanthropy Day (NPD), a special day set aside to recognize the great contributions of donors and nonprofits that enrich of our community and the world. San Diego’s NPD is one of the largest and most successful in the U.S., attracting nearly 900 participants, including philanthropists, nonprofit leaders, CEOs, board members, development professionals, and business, community, and civic leaders.
Sponsorship proceeds from National Philanthropy Day are reinvested in education, training, scholarships, career development, and the advancement of fundraising professionals throughout San Diego. These resources and training provide fundraising professionals with the tools necessary to support our region’s diverse array of nonprofit organizations, which rely on charitable giving for close to half of their annual revenues.
The National Philanthropy Day Honorees are selected by the NPD Honorary Committee, a group of highly respected, diverse nonprofit and business leaders. Our 2025 Honorees include:
Outstanding Development Emerging Leader – Taylor Thompson Self-Nominated
Outstanding Development Professional – Sharyn Goodson Nominated by: AJ Steinberg & Jeanne Schmelzer
Outstanding Organization for IDEA – Accessity Self-Nominated
Outstanding Philanthropic Institution – Life Science Cares San Diego Nominated by: Blair Search Partners
Outstanding Philanthropist – Dan & Phyllis Epstein Nominated by: CSU San Marcos & KPBS
Outstanding Student Volunteer – Camden Hall Nominated by: Curebound
National Philanthropy Day San Diego provides an opportunity to reflect on the meaning of giving and to celebrate the selfless contributions of individuals and organizations across the region. We look forward to celebrating with you!
Sponsorship opportunities and individual tickets are available. Please visit www.afpsd.org for more information.
