San Diego Neighborhood Guide: Cardiff-by-the-Sea

Maybe it was when Breaking Bad stars Bryan Cranston and Aaron Paul drank mezcal with chefs from San Diego and Food Network on the cliffs over Blacks Beach. Or the dinner outside under lights with Alex Morgan, celebrating some of the country’s most badass women chefs. Or the celebrity pickleball tournament hosted by NFL Hall of Famer Drew Brees, where the star of It’s Always Sunny in Philadelphia made thwacking sounds with locals. Or when Iron Chef winner Beau MacMillan commandeered (some say “stole”) a golf cart and delivered drinks and ice to chefs.

Whatever it is, Del Mar Wine & Food seems to have become the food and wine festival for people who don’t usually like food and wine festivals. The most San Diego thing.

Two years ago, Thrillist named it one of the best food festivals in the country. Last year, 10,000 people came out to experience it, including Guy Fieri. Afterward, the founders spent a couple days trying to put their finger on why it felt so special. They had to name it, lean into whatever that was.

“It all came back to play,” says one of those founders, SDM co-owner Troy Johnson, a longtime San Diego food writer and Food Network judge. “Making world-class bread is serious, but breaking bread shouldn’t be. We gather all these incredibly talented people who take their craft very, very seriously—work their butts off all year to make some of the best food and drink in the country—and then we all just kinda play in the grass. We believe it’s possible to create something of incredible value and make the experience of that thing a laidback, easygoing, unpretentious experience. That’s what this is, and who we are in San Diego. The whole reason we did this was to shine a national spotlight on the people who make our food and drink culture hum.”

The festival dropped its 2026 lineup today.

Headlining the fest are Food Network chefs Jet Tila, Maneet Chauhan, and Aarti Sequeira; Top Chef winner and Michelin-starred Buddha Lo; Iron Chef alum Beau MacMillan; MasterChef winner Kelsey Murphy; MasterChef Latinos winner Michelle Mathelin, chef and Guy’s Grocery Games judge Catherine McCord,  chef and former Masterchef Mexico judge Benito Molina, Top Chef alum Jackson Kalb, Michelin-starred chef Drew Deckman, Michelin-starred chef Javier Plascencia, James Beard award-winning chef Brady Ishiwata Williams, and James Beard-nominated chef Mawa McQueen.

The party kicks off on Wednesday, September 30 at Monarch Ocean Pub with Signature San Diego, a walk-around tasting of the city’s greatest bites, from Baja seafood to bold Mexican flavors. From there, the energy carries into a celebrity pickleball tournament hosted by Drew Brees at Barnes Tennis Center on October 2, pairing friendly competition with an all-inclusive tasting experience in support of Feeding San Diego.

The main event is the two-day Grand Tasting at Surf Sports Park on Oct. 3 and 4. The city’s top chefs, food people from TV lands, and local tastemakers gather on the weirdly perfect grass to serve up everything from juicy Wagyu burgers and beef tallow fries to yellowtail tuna tostadas and veggies dressed up in their Sunday best. Wine and cocktail pairings are designed to round out the whole experience, including activations from Aperol Spritz, Hendrick’s Gin, Tequila Ocho, Mezcal Vago, Rioja wines, and Temecula producers.

A VIP lounge offers exclusive access to curated small plates from Michelin-level chefs and pour from some of SoCal and Napa’s finest wineries and drink makers. The Official After Party at Guesthouse La Valle on October 3, a spirited walk-around tasting just steps from the Grand Tasting, where cocktails take center stage through imaginative bites inspired by the smoky, citrus-forward, and bittersweet flavors of classic drinks.

Zones return with activations including the Big Queer Food Fest celebrating queer chefs and queer-owned businesses; the Wellness Zone led by Novo Dia offering a built-in reset with non-alcoholic mocktails, movement-driven activations, and wellness-forward moments. Coastal lifestyle and locally made brands are also integrated throughout the festival.

“We are excited for the fourth edition of the Del Mar Wine & Food Festival this fall, which has quickly become one of the largest food and wine experiences on the West Coast,” says co-founder Chris Finn. “As the festival continues to grow, we are constantly looking to add events, experiences, and partners that will resonate with our San Diego community, and embody the Southern California way of life.”

Returning as the festival’s partner is local nonprofit Feeding San Diego. To date, Del Mar Wine & Food has raised $100,000 to support their ongoing fight against hunger across the region. 

Stay tuned for additional events hosted by festival partners including Rob Machado, San Diego Wave, San Diego FC, Town & Country, and San Diego Mojo.

Del Mar Wine & Food Fest: Frequently Asked Questions (FAQs)

When is the 2026 Del Mar Wine & Food Festival?

The 2026 Del Mar Wine & Food Festival will take place September 30–October 4 throughout San Diego County.

Where is the Del Mar Wine & Food Festival?

The week culminates with the Grand Tasting at Surf Sports Park (formerly the Del Mar Polo Fields) at 14989 Via De La Valle, Del Mar. 

A wide variety of exclusive dinners, drink tastings, and other lifestyle events will be announced soon and available for purchase individually on Del Mar Wine & Food Festival’s website. These festivities include chef-curated dining experiences across San Diego’s hottest restaurants, a celebrity pickleball tournament, wine tastings, and more. 

When is the 2026 Grand Tasting?

The Grand Tasting takes place this year on Saturday, October 3 and Sunday, October 4. 

How much are tickets? 

General admission for the single-day Grand Tasting starts at $185. An Early Access option is also available at $235, which includes an extra four hours before general admission to meet, mingle, and feast. For a two-day pass, General Admission starts at $275, while Early Access is $375.

VIP tickets begin at $425 for a single day, offering access to pre-festival experiences, exclusive food vendors, a dedicated VIP area, and more. For the full weekend in VIP, passes are priced at $765.

Where can I buy tickets for the 2026 Del Mar Wine & Food Festival?

Buy tickets today at DelMar.Wine.

Are pets or kids allowed?

Unfortunately, only service animals are allowed at the venue. All attendees must be 21 years or older.

Sponsors: 

• Alaska Airlines 
• Aperol Spritz
• Brandt Beef
• Coola
• Glenfiddich
• Hendrick’s Gin 
• Justin Winery
• La Croix 
• Mezcal Vago 
• Milagro Tequila 
• One World Beef
• Pechanga Resort Casino
• Rioja Spain’s Finest Wine Region 
• San Simeon
• Tequila Ocho
• The Balvenie
• Tito’s Handmade Vodka
• Tullamore D.E.W
• William Grant & Sons

Lifestyle Partners

• Big Queer Food Fest 
• Novo Dia Wellness Experience
• Town & Country 
• San Diego Mojo 
• San Diego FC
• San Diego Wave

Encinitas nigiri fanatics, I bring you good tidings. Oto Sushi is slated to open in late July. After nearly two decades of experience in operations for Tao Group Hospitality and Ace Hotel, Ash Cintas opened the first Oto in Laguna Beach in 2024. She focused on from-scratch dishes, fish sourced from Smart Catch and Seafood Watch–approved suppliers, and a wide swath of gluten-free options.

Year one worked, so she started eyeing her ideal second spot—North County San Diego. “I grew up spending time in San Diego visiting family, and my grandfather built a fishing business here, so the area has always felt familiar and meaningful to me,” says Cintas. 

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Cintas’ twin sister Alysha Rabb spearheaded the Japanese coastal design of the new Oto, which takes over the former Mrkt Space. The 3,200-square-foot eatery flows from the indoor dining room to large outdoor patio, as well as a private dining room—a total capacity of 95. Chef Connor Mathison has worked as a sushi chef for over 15 years at venues like Bamboo Sushi SW in Portland, Oregon. His menu includes classic sushi offerings like nigiri and sashimi, specialty rolls, bento boxes, tempera, karaage, Wagyu burgers, and robotayaki.

Robatayaki, sometimes called robata, is a method of slow-grilling meat, seafood, and various vegetables over premium Japanese binchotan charcoal. Basically, it’s the gold standard for grilling, thanks to its intense, clean heat that imparts a smoky, savory char on the outside and a rich, tender inside. 

“One of the defining characteristics of Oto is that much of our sushi is served yakumi-style, meaning it arrives already seasoned with ingredients designed to complement the fish rather than relying on soy sauce,” Cintas explains.

There will also be a large number of vegan and vegetarian dishes, plus scratch cocktails with housemade syrup, fresh juice, sake, Japanese whiskey, wine, and beer selections curated by beverage partner Gavin Grum. Cintas says she hopes to continue expanding across Southern California, ideally opening six to eight locations in different coastal communities.

“The goal isn’t to build the biggest restaurant company,” she says. “Encinitas is the next step in proving that model can scale.”

Oto Sushi opens July 2026 at 782 N. Coast Hwy 101 in Encinitas. Initial opening hours are from 11:30 a.m. to 9 p.m. daily.

San Diego Restaurant News & Food Events

Silver Hoof Creamery Coming to Old Town

First more sushi, now more ice cream? Someone pinch me. Later this June, Silver Hoof Creamery will open in Old Town at 2548 Congress Street, Suite G, bringing artisanal soft serve, waffle tacos and waffle bowls, sundaes, and milkshakes to the Old Town Urban Market food hall. Everything is made with 100 percent California dairy milk (except for the dairy-free options, of course), and the small-batch menu of flavors ranges from dark chocolate soft serve to blueberry lavender milkshakes, matcha garden sundaes, and the signature Silver Hoof sundae made with vanilla swirl soft serve, caramel drizzle, topped with candied pecans and various candy gems and topped with whipped cream. Personally, I’m a sucker for strawberry, so I’m looking forward to giving the strawberry fields milkshake a slurp once the doors open. 

Beth’s Bites

• The San Diego Natural History Museum (a.k.a. The Nat) tends to make good use of its rooftop space with events like Nat at Night every Friday during the summer, but now it’s getting into the brunch game as well. Brunch at the Nat kicks off Sunday, June 14 with Wolf in the Woods taking over the menu from 10 a.m. to 2:30 p.m., followed by Hash House A Go Go (July 12) and Wolf in the Woods making a sophomore appearance on August 9. (Yes, there will be Bloody Marys. How could there not be when Johnny Rivera is behind the bar?)
• North County isn’t just getting more sushi—it’s getting a sweets upgrade as well. Desserts By Clément, the Pacific Beach-based French pastry shop is opening two new locations this summer in Del Mar and Vista. Owner (and French native) Clément Le Déoré has made a name for himself from his super realistic (and absolutely adorable beyond belief) desserts like these “Petit Bears” and fruit collection, but will also offer traditional pastries like croissants, macarons, kouign-amann, and chouquettes. There goes my summer bod… (just kidding). 
• Non-alcoholic options are gaining major steam on drinks menus across the country, and the gang at Cesarina and Elvira are cashing in. Both concepts just released new cocktail menus to be fully 50 percent alcoholic, 50 percent non-alcoholic so people can easily jump from one to the other, if they so choose. (Or just stick with one category—it’s just nice to have options.) Bar lead Sydnee West’s concoctions range from the Super Fico at Cesarina (made with porcini-infused rye, Nonino Amaro, Averna, and clarified fig demerara) on the hard side to the Roma Esotica at Elvira (with NA gin, pineapple, passion fruit, and lemon) on the soft side.  As someone who actively enjoys zebra-striping (going back-and-forth between cocktails and mocktails), it’s very refreshing to have curated choices on either end that aren’t an afterthought.

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].

Is there any food more quintessentially San Diegan than the California burrito? That was a rhetorical question since the French fry-stuffed, flour tortilla-wrapped torpedo of carne asada bliss came into being in the 80s (either invented by Lolita’s or Santana’s, depending on who you ask). But now, Vietnamese-Mexican pop-up Một Bánh Mì may be giving the longtime champ a run for its money.

Một Bánh Mì’s original California banh mi takes cues from both cultures, using traditional Vietnamese baguettes from Paris Bakery filled with carne asada and garnished with cilantro-jalapeno crema, Vietnamese mayonnaise, pickled vegetables, cilantro, cucumber, jalapenos, and of course, French fries.

“It’s so San Diego—it’s so us,” says Desmond Bui, pop-up founder and owner with partner Marisol Santiago. “It really encapsulates the Vietnamese-American and Mexican-American journey and identity here.”

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Both grew up in San Diego. Bui is Vietnamese. Santiago is Mexican-American. The sandwich makes utter personal sense.

Neither of them cooked professionally before launching Một Bánh Mì earlier this year, when they popped up for the first time at Convoy Rising for Lunar New Year. But after seeing the rise of the local Vietnamese coffee scene with shops like Saigon Coffee, Chance’s Coffee, and Em Coffee House, Bui knew there was an opportunity for a new generation to put a fresh spin on Vietnamese food in San Diego.

While there are plenty of places to grab a banh mi around town (K Sandwiches, Ba Le French Sandwich Shop, Lee’s Sandwiches, and so on), we’ve yet to hear of a California banh mi. Firsts are being firsted. 

“Banh mi is regarded by top chefs as the best sandwich in the world,” says Bui. (Side note: I concur.) And after discovering overlap between Mexican and Vietnamese cuisines through common ingredients like cilantro, lime, jalapeno, white onion, and pickled vegetables, they began planning a menu. 

Một Bánh Mì also serves Bánh Mì Đặc Biệt (Vietnamese cold cuts), Bánh Mì Thịt Nướng (grilled lemongrass pork banh mi), and Bánh Mì carnitas de hongos (mushroom pâté banh mi), along with some specials like Thịt Nướng tacos (grilled lemongrass pork) and hopefully soon, al pastor trompo banh mi (marinated pork shaved off a spit) and charcoal-grilled adobada.

Other banh mi shops Americanize names for English-speaking audiences—for example, listing “grilled chicken sandwich” instead of Bánh Mì Gà Nướng. Not Một Bánh Mì. If you’re not sure how to pronounce something, Bui says they’re happy to help. It’s an educational opportunity, he explains, as well as a chance for them to be “unapologetically Vietnamese and Mexican.” 

Part of the immersive experience is playing Vietnamese tunes from the ‘60s and ‘70s. 

“When you think of universal languages, what are ways when you travel or meet a different group of people that you can still find common ground and connect and feel like we’re a lot more alike than we are different?” Bui asks. “Food and music.” 

The musical element is part of Một Bánh Mì’s greater vision. They’d like to evolve into a lifestyle brand and media company, with merch, jars of pickled vegetables, you name it. Eventually, they’d like to open a brick-and-mortar somewhere in Mid-City. In the meantime, they’ll continue to pop up at places like Mixed Grounds and Chance’s Coffee, or wherever they can. (Bui called Provecho Coffee their “dream collab,” hint hint.) 

San Diego Restaurant News & Food Events

Beth’s Bites

• San Diego bartenders have been making serious waves over the past few years, and it looks like 2026 is carrying on that momentum. Dominique Muñoz, bar lead at Polite Provisions, just nabbed a top spot on Punch’s Best New Bartenders 2026 list. She’s hardly new to the game, having been behind the stick for nearly a decade and founding the Sirens and Spirits collective to elevate women and nonbinary bartenders in the industry, but it’s fabulous to see some (well-deserved) San Diego representation on the short list. Congrats to Muñoz—we can’t wait to see what you do next.
• Speaking of awards, Tribute Pizza just earned a prize of its own. The North Park pizza palace hit #38 on the 50 Top Pizza list this year (for the fourth year) right before its 10th anniversary on June 2. Here’s to another decade of delightful pies, ridiculously good Caesar salads, and the weird-to-have, but delicious-to-eat Sichuan spicy noodles.  
• But the recognition doesn’t stop there. San Diego’s only three-Michelin-starred restaurant Addison by William Bradley (which is freshly re-open after a thorough renovation) just made San Diego history by being the first restaurant in the city to make it on North America’s 50 Best Restaurants 2026 list at #31. Considering there are something around 70,000 restaurants in North America (if not more)—I’d say landing in the top 50 is pretty monumental. 
• San Diego has one of the highest concentrations of people in the African diaspora, including one of the nation’s largest East African populations behind Minneapolis and St. Paul, Minnesota. To celebrate the huge diversity of cuisines from countries like Somalia, Eritrea, Ethiopia, and beyond, head to the annual San Diego Soul Food Fest on August 1 at the North Park Mini Park from 11 a.m. to 4 p.m. Soul food’s roots come from the American South, where generations of enslaved people made do with what resources they had; today, it’s a celebration of culture, cooking, and community. I, for one, am salivating at the thought of getting some legit collard greens and fried catfish.  
• In lieu of catfish, I just might pop over to Bica in Normal Heights on June 20 for the Tuna Takedown, where chefs from Kingfisher, Mabel’s Gone Fishing, Ironside, À L’ouest, Fish Guts (plus a few more) will go full nose-to-tail on a 150-pound bluefin tuna. That’s about as fresh as it gets, and with beer, wine, and a DJ on top of that, I’m hard-pressed to make any other plans that night.

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If your dopamine rush comes from stepping into an experiential esoteric escape that also serves cocktails, then the newly-opened Arcana might just be up your alley. Brought to life by the owners of The Roxy Encinitas and Roxy on Broadway in Denver, Encinitas’ new hidden cocktail lounge spirals around the idea that nothing is quite as it seems. Stepping into the moody 47-seat space, which is tucked behind the retail store Archive, should feel like an out-of-this-world experience, says Paula Vrakas, one of the four partners behind Arcana.

Vrakas worked with architecture and design firm Tecture—which designed restaurants like Lucien, Haven at Fox Point Farms, and Kettner Exchange—to concoct an environment that begins when guests walk through the secret portal into a world of velvety folklore and myth. No two experiences will be identical, she promises. 

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“The concept itself is a changing concept, and so this sort of mysticism, the occult, or these dark arts, they’re ever-changing within themselves,” she explains. “So we can lean in…. at any given moment without completely changing the entire concept. That’s actually what we intend to do.”

If this sounds very abstract, that’s okay. Let’s center ourselves around the cocktails, which are very real and created in part by bar lead Sam Reinke.

Initially, there will be around 16 cocktails (and a few mocktails) in three sections. “Archive” features traditional drinks like Old Fashioneds and Manhattans, while “Myth & Memory” offers rotating cocktails inspired by Southern California folklore, like the monster of Proctor Valley Road or the legend of Charles “The Rainmaker” Hatfield.

But the menu starts with “Sigils,” four drinks that break down Arcana’s logo into its individual features: the Celtic Knot, the tria prima (the Latin philosophy of three foundational elements of alchemy being salt, sulfur, and mercury), the All-Seeing Eye of Providence, and the Alchemist’s Stone. The ingredients in each reference key aspects of each concept; for example, the Alchemist’s Stone (sometimes called the Philosopher’s Stone) is made with red powder to mimic the same flaming hue of the legendary item. The Eye of Providence includes carrot juice, an ingredient rich in beta-carotene that also happens to be excellent for eye health. 

The fifth drink, called “The Arcana” and based on the logo as a whole, will never be listed. “But if you ask, you can find out,” promises Vrakas.

Since the concept is meant to be cocktail-forward, only a few small bites will be available, like chocolate-covered strawberries and wasabi pea pub mix. “It’s fancy snacks,” laughs Vrakas. But considering how Encinitas’ dining options have upped their game as of late, she says focusing on providing a high-end cocktail experience will fill a void in the area not yet overwhelmed with similar choices. Once inside, it’s an intimate space, with seating for 47 guests over 800-square-feet lit by candles and cocooned with dark velvet curtains sewn by Vrakas’ mother. 

For now, Arcana is reservation-only, but will likely introduce opportunities for walk-ins in the future. In the meantime, expect surreality and perhaps a bit of discombobulation, says Vrakas. “It’s just meant to [feel] like, ‘Wait, where was I? Where was that? And how do I get back?’”

Arcana opens May 28 at 517 S. Coast Hwy 101 in Encinitas. Hours are Tuesday through Wednesday, 5 p.m. to 10 p.m.; Thursday, 5 p.m. to 11 p.m.; and Friday through Saturday, 5 p.m. to midnight.

San Diego Restaurant News & Food Events

Black Mizu Café Opening Inside Cloak & Petal 

Call it the Michelin effect—after earning Michelin recognition in December, Cloak & Petal in Little Italy is ready to expand its Japanese-inspired offerings by launching a coffee shop-slash-cafe experience this August. 

Called Black Mizu Café, the 1,000-square-foot space situated within Cloak & Petal will serve Torque Coffee and Compa Coffee beans and Asa Bakery pastries, as well as Japanese comfort food dishes like a tamago sandwich, bánh mì panini, edamame hummus toast, and various parfaits. Signature drinks include specialties like a honey yuzu sparkling matcha, cherry blossom latte, white miso caramel latte, and a cardamom cinnamon latte. Next spring, Black Mizu will also launch a Pacific Rim-inspired brunch menu by executive chef Robert Cassidy. 

With space for 25 to 30 guests, the Japanese-meets-Scandinavian minimalist design will also be able to accommodate a private dining space for Cloak & Petal during non-café hours. Managing partner Cesar Vallin anticipates the initial hours of operation will be daily from 6:30 or 7 a.m. through around 2 p.m., with extended hours on Thursdays, Fridays, and Saturdays until approximately 9 p.m. It’s not a pop-up, per se, but it’s certainly a creative way to make the most of the restaurant’s off-hours floor space.

Beth’s Bites

• After nearly four decades in Del Mar, Pacifica Del Mar announced it will close its doors at the end of their lease this December. No one knows yet what will replace it, but whatever comes next has some pretty big culinary shoes to fill. Side note: thank you to the PDM team for the multi-month heads up before closing! There’s nothing worse than finding out your favorite spot closed yesterday, so plan your last hurrah (or hurrahs) accordingly. 
• El Pueblo officially opened at 564 Pearl Street in La Jolla this week, which is good for two reasons. One, that old Jack in the Box was a mega-eyesore and two, now we can all get $1.39 fish tacos that much easier. Win win! Hours are 6 a.m. to midnight daily, and yes, that means you can get a breakfast burrito before the sun is up. 
• A Roman-style pizza place with wine, beer, and a small market coming to La Mesa? Yes, please! Pinsarella Market is slated to open late this year at 8131 La Mesa Boulevard (the former Kratom Kava Bar space) and if successful, may be the first of many across San Diego. If that’s a pizza-eating challenge, I happily accept. 

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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].

When Kelsey and Amanda McNair opened North Park Beer Company in 2016—they knew their strengths. Kelsey was an accomplished and award-winning homebrewer several times over (his West Coast IPA Hop-Fu! has won more awards than any IPA in homebrew history). Amanda’s design sensibility and business acumen helped bring the now-signature mid-century aesthetic to life alongside Basile Studio.

They also knew their shortcomings.

“When I leased this location, I knew it had to have food,” explains McNair. But he’d never owned, run, or even worked in a restaurant. Rather than winging it, he partnered with Mastiff Kitchen, who for 10 years provided housemade sausages, giant Bavarian pretzels, chicken wings, and “pig fries” loaded with al pastor sausage, crispy pork belly, slow roasted pork, harissa aioli, cotija cheese, and cilantro.  

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Now, NP Beer Co’s two satellite tasting rooms have successfully launched their own food programs. In Bankers Hill, you can get one of the best smashburgers in town, plus 24-hour brined crispy chicken wings, twice-fried hand-cut cheesy bacon garlic fries, or a pulled pork sandwich on a toasted Martin’s potato roll. In its Crown Point location, McNair brought his pie obsession to life with New York-style pizza that uses Bianco di Napoli tomatoes and Ezzo pepperoni (the “cuppy” kind). 

So when Mastiff’s lease came up for potential renewal, McNair decided it was time to bring the entire operation at NPBC HQ under one umbrella. For the first time, North Park Beer Company will launch its own food program at its flagship location in early June. 

Director of culinary ops Sam Navarro says the menu will focus on global pub fare. “If you were going to different parts around the world and drinking beers, what would you be consuming?” he asks. In England, you could wash down a plate of fish and chips with a malty ale. In Japan, crispy chicken karaage goes marvelously with a dry Japanese lager. And tacos also go with beer—any beer. 

Those will all be on the new menu, which is broken into sections for shareables (the huge space draws huge herds), salads, tacos, and mains. Highlights include the chicken karaage on Tokyo fries (Togarashi-seasoned, twice-fried Kennebec potato fries with miso aioli, tonkatsu sauce, sriracha drizzle, and topped with scallions and furikake), coconut curry fries, Nacho-Fu! nachos (with totopos chips, queso fundido, pickled jalapenos and onions, chipotle lime crema, cotija cheese, cilantro, and salsa verde)—plus vegetarian and vegan options.

Tacos range from Baja fish tacos to a traditional conchinita pibil—pork shoulder marinated for a day in its homemade adobo, then wrapped in banana leaves and roasted for a few hours, served with picked red onion, radish, and cilantro. “[We] want to be true to what it is and do it the best way possible we can, so you can take a trip to those locations around the world without leaving San Diego,” he says.

Some of the burgers are previous specials from Bankers Hill that have been “knock it out of the park hits,” says McNair, and now have a permanent place on the North Park menu. The Tokyo Smash features two smashed beef patties with Swiss cheese, ponzu-marinated and seared pork belly, miso aioli, and quick pickled cabbage. Another is the French Onion Smash with a veal-based aioli, caramelized onions, crispy fried onions, and melted cheese.“It’s like taking a bite into French onion soup in a burger,” promises Navarro.

Anyone lamenting the loss of Mastiff’s pork nugs, weep not—they’re still available at Mastiff in La Mesa and NPBC is introducing a shareable Chashu-style pork belly with maple-miso caramel, black sesame seeds, scallions, chili crisp, and pickled vegetables.

Official launch will coincide with North Park Beer Company’s 10th anniversary party on Tuesday, June 23 (soft launching beforehand). They’ll bring back some of the original beers for the shindig, including styles they haven’t brewed in eons. 

“It feels natural to do this at this point in time,” he says. “This whole thing is really going to complete the vision for this location.”

San Diego Restaurant News & Food Events

Beth’s Bites

• Even though chef Travis Swikard has made a name for himself as one of the top chefs in the country with Callie, he’s never done a tasting menu in San Diego. He’s changing that at his new La Jolla spot Fleurette this month with Menu du Marché—a seven-course prix fixe experience in Fleurette’s Soleil Room. Based on the already-limited reservations, this one is going to go quick.
• Flexibility is key when opening a new business, and who knows better than Victoria O’Bryan? The former wine director for three-star Michelin Addison announced her eagerly awaited wine shop and bar Electric Wines last year. Now they’ve shifted its opening location from Park Boulevard to 4644 30th Street (the former Lovesick Chapel space). Hopefully, this means she’s one step closer to opening, because I am ready to put myself in her expert hands.
• North County is about to get a little more caffeinated. Ritzy Roast Coffee Company is opening this summer at 1830 Rancho del Oro, Suite 140 in Oceanside, just a hop and skip away from Frontwave Arena. Its Instagram promises that gelato will also be on the menu.

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