On today’s show, we’re talking about two buzzy new imports: the new dumpling restaurant that’s landed at Westfield UTC by way of Tawian, as well as Cava, the fast-casual Mediterranean concept that started in Washington, D.C. and recently opened an Encinitas outpost. Less exciting news is the closing of Russian-Georgian restaurant Kafe Sobaka and Cat Eye Club, the downtown cocktail lounge that has shuttered to make room for a Blind Burro expansion.
In the guest seat is Bernard Guillas, the France-born chef who has served as Executive Chef of the La Jolla Beach & Tennis Club since 1994, directing its three restaurants and all catering operations. He tells us how he and the restaurant keep things fresh, the number of marriage proposals he sees inside the restaurant daily, and the scoop on that sea lion who wound up inside The Marine Room.
Today’s episode is sponsored by Illumina, the innovative San Diego company dedicated to unlocking the power of the human genome to improve human health. This year marks the 15th anniversary of the sequencing of the first human genome and Illumina’s 20th birthday. To celebrate, we’re recording from the company’s Salt + Air Restaurant, located on Illumina’s new UTC campus headquarters.
And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.
- Happy Half Hour: Episode 113
- Happy Half Hour: Episode 112
- Happy Half Hour: Episode 111
- Happy Half Hour: Episode 110
- Happy Half Hour: Episode 109
For all previous episodes, click here.
Would you like to sponsor a podcast episode at your restaurant or bar? Email David, our producer and digital media director.