There are two camps when it comes to deconstructed sci-fi food utilizing neat kitchen tricks. The first views such food as needless puffery getting in the way of “real” food. “Just braise me somefin,” says that set. The other camp truly loves this mind-bending exploratory food realm and still cries softly in the night over the closing of El Bulli. I’m somewhere in between. I like creativity in food as long as you don’t send me a “yuzu gelee” that looks and tastes like a jaundiced pencil eraser. And Beamont’s chef George Morris nails the balance with his “fish taco.” It’s seared albacore, grilled corn tortilla foam (which tastes more like a cream), dehydrated chorizo, and hatch chile puree with heirloom tomatoes, avo, cilantro and jalapeno. All together, it really does taste like a super-clean, top-notch fish taco. For inspired food in sleepy little Bird Rock, Morris and Beaumont’s are definitely the place. Note: Order from his specials menu. Beaumont’s Eatery, 5662 La Jolla Blvd., 858.459.0474.
I’m not a big dessert guy. I spend too much of my time and table space with the savory menu. By the time dessert comes around I’d often just rather order a soft couch to wink out on for a while. I also am not a fan of warm, macerated fruit fillings. Pies and tarts pale in my eyes to, say, a doughnut (or plain old unadulterated berries with cream). And yet somehow this tart—with its perfectly dense pastry, not overly cloying berry filling and confetti of mint with vanilla gelato—overcame all that. Eat this on the Tidal patio as the sun goes down and all that stressful life crap you worry about will turn to dust. Tidal @ Paradise Point, 1404 Vacation Rd., Mission Bay, 858.274.4630.
Don Chido wild shrimp cockteles
Wild Shrimp Cockteles @ Don Chido
Antonio Friscia is one of my favorite chefs in San Diego—a certified sommelier, student of global cuisine, super gracious, other-oriented host. But if I didn’t love his food, I’d go fishing with him instead of writing about his new Mexican restaurant. Here, the chef has a Santa Maria grill for meats (a griller’s dream, and a rarity to see at restaurants). His queso fundido is a plus-sized dream, and his piping hot churro bites with caramel sauce taste like school lunch dessert from the 1970s (a minor difference being his don’t taste like stale bread sticks). But my favorite bite may have been his simple cockteles with wild Mexican shrimp. He makes his similar to an aqua chile, marinated in lime, yuzu, top-notch olive oil and chiles., Don Chido C527 5thAve., Downtown, 619.232.8226.
"Fish taco" at Beaumont's, strawberry-rhubarb tart at Tidal, wild shrimp cockteles at Don Chido
By Troy Johnson
“Fish Taco”
“Fish Taco” @ Beaumont’s
There are two camps when it comes to deconstructed sci-fi food utilizing neat kitchen tricks. The first views such food as needless puffery getting in the way of “real” food. “Just braise me somefin,” says that set. The other camp truly loves this mind-bending exploratory food realm and still cries softly in the night over the closing of El Bulli. I’m somewhere in between. I like creativity in food as long as you don’t send me a “yuzu gelee” that looks and tastes like a jaundiced pencil eraser. And Beamont’s chef George Morris nails the balance with his “fish taco.” It’s seared albacore, grilled corn tortilla foam (which tastes more like a cream), dehydrated chorizo, and hatch chile puree with heirloom tomatoes, avo, cilantro and jalapeno. All together, it really does taste like a super-clean, top-notch fish taco. For inspired food in sleepy little Bird Rock, Morris and Beaumont’s are definitely the place. Note: Order from his specials menu. Beaumont’s Eatery, 5662 La Jolla Blvd., 858.459.0474.
Strawberry-rhubarb tart
Strawberry-Rhubarb Tart @ Tidal
I’m not a big dessert guy. I spend too much of my time and table space with the savory menu. By the time dessert comes around I’d often just rather order a soft couch to wink out on for a while. I also am not a fan of warm, macerated fruit fillings. Pies and tarts pale in my eyes to, say, a doughnut (or plain old unadulterated berries with cream). And yet somehow this tart—with its perfectly dense pastry, not overly cloying berry filling and confetti of mint with vanilla gelato—overcame all that. Eat this on the Tidal patio as the sun goes down and all that stressful life crap you worry about will turn to dust. Tidal @ Paradise Point, 1404 Vacation Rd., Mission Bay, 858.274.4630.
Don Chido wild shrimp cockteles
Wild Shrimp Cockteles @ Don Chido
Antonio Friscia is one of my favorite chefs in San Diego—a certified sommelier, student of global cuisine, super gracious, other-oriented host. But if I didn’t love his food, I’d go fishing with him instead of writing about his new Mexican restaurant. Here, the chef has a Santa Maria grill for meats (a griller’s dream, and a rarity to see at restaurants). His queso fundido is a plus-sized dream, and his piping hot churro bites with caramel sauce taste like school lunch dessert from the 1970s (a minor difference being his don’t taste like stale bread sticks). But my favorite bite may have been his simple cockteles with wild Mexican shrimp. He makes his similar to an aqua chile, marinated in lime, yuzu, top-notch olive oil and chiles., Don Chido C527 5thAve., Downtown, 619.232.8226.
Short rib & scallop Farfalle with Angus tips Mini cheesecake trio
Got enough marble?” asks my dining companion.
If there is a shortage of expensive rock in the near future, blame Amaya La Jolla. Every inch of the restaurant is sturdy, costly, and perfectly attended to. There is no reclaimed wood, no wall hung with rusty farm tools or animal heads. This is no cheap curtsy to the modern, the trendy, nor the hip. Which explains why there are very few modern, trendy, or hip people here on a Friday night. Or many people of any kind, for that matter.
The lack of crowd is not for lack of investment. Designer Warren Sheets quite artfully decorated this restaurant with the best Italian Renaissance ornatery money could buy. The original Amaya is in the $400 million resort, Grand Del Mar. It’s a fine restaurant. Chef Camron Woods spent six years there. The problem? It shares a roof with Addison—the Relais & Chateaux’d, Zagat-ed, and starred apex of fine dining in San Diego. Chef William Bradley casts a mile-wide shadow.
So it’s nice to see Woods get a little sun, 10 miles to the southwest. He’s a native of Charleston, South Carolina, and his Southern food roots color the menu. You’ll find rutabaga and turnips, polenta, quail, butterbeans (limas), and corn muffins. It’s not a pot likker joint, but there’s a whiff of Mason-Dixon.
Amaya La Jolla farfalle pasta
Flavor Parade: Farfalle pasta with Angus beef tips, tomatoes, mushrooms, and basil
As a life pursuit, I’d like to eat nothing but quality bread and butter until some carb-based nutritional ebola knocks me dead. Nothing puts my astrological Jupiter in the doghouse quite like getting a cold, hard, yellow rock of butter. Woods makes a little art of it. His is a room-temp, soft triangle of three butters—garlic-herb, honey-pecan, plain salted sweet cream—served with pretzel rolls, cheddar-herb biscuits, and corn muffins. Eating just bread and butter at Amaya would be shortsighted, gauche, and highly enjoyable.
“The food is mostly excellent. The service is top-notch, as is the wine. Why, then, does it echo in Amaya?”
For dinner, we start with Woods’ short rib and scallop—a soft-textured surf-and-turf. Vanilla’s a renowned scallop helper, but many chefs get carried away and mistake their seafood for bread pudding. Woods does it right, leaving his vanilla-cauliflower puree unsweetened next to an excellent huckleberry sauce. It’s one of those dishes that inspires involuntary, libidinal noises. For another starter, he stuffs a boneless roasted quail with briôche and dried cherry, then rests it on a daring puree made of chicken livers with Sauternes. It’s unctuous, gamy, polarizing. I enjoy it because I prefer the taste of parts; my companion mostly gazes at it like someone might look at a worrisome new facial mole.
Amaya La Jolla dining room
Amaya La Jolla dining room
Being connected to the Grand Del Mar, a sommelier farm of sorts, Amaya’s 300-bottle wine list is excellent—all under $100, and 20 by the glass (a Terrassen Gruner Veltliner from Domaine Wachau, a Spanish Tempranillo from Beronia, etc.). Enjoy one in the back room (“Club M”)—a supper club of sorts, with neon signage and gray-haired jazz beatniks.
For dinner entrees, we stick to French hunting proteins—duck and rabbit. Both are suggested by our server, who’s the sort of fine-dining lifer you’re lucky to come across. A real food person you’d like to ask to pull up a chair. All of Amaya’s servers are pretty much the same.
The duck is perfect in just about every way, poached with the small cap of fat and crisped skin on each slice. A dried cherry gastrique supplies the necessary acid, while the butterbean puree is some fancification of a classic Southern side-food. The rabbit comes braised in two parts—legs and loin. The legs are a tad dry and bland. Rabbit’s a skinny, faint protein that requires some chefly flavor-building. Woods’ elemental stock reduction isn’t enough. The rutabagas and turnips, too, are served whole with inexpressive seasoning. The tenderloin, however, is treated like pork and wrapped in housemade bacon from Julian’s Cook Pigs Ranch (they raise great swine). The combo yields a beautiful, moist bite—especially since the bacon is only lightly smoked, not overwhelming.
Amaya La Jolla mini cheesecake trio
Three Times Good: Mini cheesecake trio of vanilla, hazelnut, and passion fruit
For dessert, we try pastry chef Michael Luna’s trio of cheesecake—a vanilla (with white balsamic gastrique and tangerine), hazelnut (with chocolate sauce and praline bark), and passion fruit (with coconut-lime sorbet). All are very good, while the sorbet-topped passion fruit is excellent—a Hawaiian à la mode.
I come back on a Thursday for lunch. The restaurant is all but empty again. I eat more than humans ought to, and there is not a single bad bite. The crab-and-lobster bisque is deep and rich; it smells like tarragon and your good fortune. The daily flatbread with Creminelli salami is thin, crisp, and well-browned, arugula giving it a little food-garden required of SoCal lunches. The panzanella (Italian bread salad) is comically generous, served with lightly smoked and well-seared salmon in a Sherry vinaigrette that’s drinkable. Woods also makes a salad-less tuna Niçoise (a fancy way of saying seared ahi with cured olives and chimichurri) and a simple, excellent farfalle with Angus tips, wet with veal jus and topped with fresh basil and Parmigiano-Reggiano.
So the food is mostly excellent. The service is top-notch, as is the wine. Why, then, does it echo in Amaya? If I have to place blame, it’s with the room itself. It takes real fortitude to identify an ancient design fetish and really, truly go for it. But in doing so, there’s zero white space, zero restraint. Even my companion—an accomplished professional in his late 50s—says it feels too old, baroquely so. It’s the equivalent of a woman wearing a mink coat, diamond brooch, pearl earrings, and an emerald gemstone on a headdress—all while carrying a bedazzled Persian cat.
That said, if you find yourself with houseguests from 17th-century Florence, Amaya feels just right.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
Pack up that hat: Del Mar Thoroughbred Club’s Party in the Paddock signifies the end of racing season.
September 7
Will Ferrell hosts The Comedy Explosion, with guests like Ed Helms and Jack Black, at the Civic Theatre, to benefit Cancer for College.
Bring the family to the Escondido Grape Day 5K and festival, featuring food trucks, wine and craft beer, and a parade.
Green Flash Brewing Co. kicks off its Treasure Chest event series with a rare beer festival and debut of the 2013 Treasure Chest Beer (a Belgian-style brown). Events (through November 3) support Susan G. Komen for the Cure San Diego
September 8
More than 60,000 celebrate capoeira, Carnaval, and the World Cup at the Brazilian Day San Diego festival in PB.
From advancements in cellular biology and molecular research to innovations that deepen our understanding of complex biological systems, biotechnology continues to influence how researchers explore some of science’s most important questions.
While major discoveries often capture headlines, the process behind those breakthroughs receives far less attention. Scientific progress depends on a vast network of researchers, laboratories, manufacturers, and specialized organizations working together to support ongoing investigation and discovery.
The Growing Importance of Biotechnology
In recent years, biotechnology has moved beyond the walls of research institutions and into mainstream conversation. Increased access to scientific information, educational content, and expert commentary has sparked growing public interest in the biological sciences.
Topics once discussed primarily within academic circles are now reaching broader audiences through podcasts, documentaries, digital media, and online communities. As a result, more people are developing an appreciation for the research, experimentation, and innovation that drive scientific advancement.
This growing visibility has transformed biotechnology from a largely specialized field into a subject of interest for educators, innovators, investors, and curious observers alike.
The Hidden Infrastructure Behind Discovery
Scientific breakthroughs often capture public attention, but the infrastructure that makes those breakthroughs possible rarely receives the same recognition. Behind every new discovery are years of investigation, testing, analysis, and refinement.
Behind nearly every research project is a network of laboratories, suppliers, technical specialists, and research-focused organizations working together to support scientific exploration. Laboratory infrastructure, specialized materials, quality standards, and reliable methodologies all contribute to the integrity of the research process.
When these foundational elements are in place, researchers can focus on generating insights, exploring new ideas, and building upon existing knowledge. Although much of this work occurs behind the scenes, it plays a critical role in helping science move forward.
Why Discovery Depends on More Than Researchers Alone
As biotechnology continues to evolve, research-focused organizations have become increasingly important contributors to the broader scientific ecosystem.
Among them is NewBioRx, a company operating within the biotechnology and life sciences sector. Like many organizations operating within the broader research ecosystem, NewBioRx contributes to the network of suppliers, laboratories, and scientific stakeholders that help support ongoing research efforts.
As scientific research becomes increasingly sophisticated, organizations that help support the research environment contribute to a culture where innovation can continue to thrive. Their work may not always be visible to the public, but it forms part of the foundation that enables scientific progress.
Why Science Is Reaching Wider Audiences
One of the most notable developments in recent years has been the growing public fascination with science and human biology.
Scientific concepts that were once primarily discussed within research settings are now reaching wider audiences through educational content, podcasts, digital media, and online communities. People are becoming increasingly interested not only in scientific outcomes, but also in the process of discovery itself.
The growing visibility of science has also created new connections between scientific communities and broader audiences. Individuals who operate across multiple worlds—including fitness, media, and life sciences—have helped introduce scientific topics to audiences that may not have engaged with them previously.
One example is Sam Sulek, co-founder of NewBioRx, whose involvement across fitness culture and the life sciences sector reflects the growing intersection between public curiosity and scientific exploration.
As co-founder of NewBioRx, he has helped champion a research-focused approach to scientific inquiry while supporting broader conversations around scientific literacy and discovery.
As scientific discovery becomes increasingly collaborative, public attention is beginning to extend beyond individual breakthroughs and toward the broader ecosystem that makes those breakthroughs possible. From researchers and laboratories to the organizations that support them, scientific progress remains a collective effort built on curiosity, expertise, and long-term commitment.
