The American coffee revolution has been dark and bitter-strong. We like our coffee to taste as if brewed in La Brea Tar Pits, fit for both mouths and Fords.
That’s why when Eric Dobbs of Seven Seas Roasting Company first tasted the light, floral flavors of Southeast Asian coffee, the difference hit him hard. In 2017, Seven Seas became the first American company to import specialty coffees from Laos. Now some of the country’s biggest coffee brands are following suit. After so many years in the dark, they’re betting on the light.
Seven Seas’ story started not in Laos, but the Middle East, where Dobbs was deployed in the US Navy for nine years. In Afghanistan, coffee is not poured over. It is not frappéd or unicorned. It is functional. It is a second stringer compared to tea.
“You’re not going to find specialty coffee at all,” Dobbs explains. “It’s purely functional.”
But at almost every US military base, there’s a Green Beans—where deployed troops can taste the highfalutin coffee that’s popping up on every American street corner.
After 16 years of service, Dobbs returned to San Diego. He enrolled in law school. Law school demands coffee, so he’d find himself at indie standouts like Bird Rock Coffee Roasters, James Coffee Co., and Dark Horse. The more he looked into third-wave coffee, the less law made sense.
The Lighter Side of Coffee
Seven Seas work closely with coffee farmers in southeast Asia in sourcing their beans
He traveled to Northern Thailand and found a man named Sam Choi, who owned a little café and school teaching coffee arts: how to be a barista, select green coffee, and—most crucially—how to roast.
“Initially, I wanted to roast my own to save money,” Dobbs explains. “But it gave me a much richer appreciation for coffee—learning how to dial in the profiles. It’s like a baker learns the different flavors out of the oven.”
He met coffee farmers who were stuck in a cycle of impoverishment, growing low-quality, commodity beans for larger companies. He and his partner—fellow military vet Rob Hempstead—decided to form Seven Seas. The idea would be twofold: bring this lighter, floral specialty coffee of Southeast Asia to the US, and help farmers in that part of the world break out of the commodity market.
“With our first live roasts, we started unlocking all these delicate floral and citrus notes that you don’t find at Starbucks,” says Dobbs. “Then we spent a year at San Diego farmers’ markets finding out what the local palate was. I became a spokesperson for light roasts. People assume the harsher the flavor, just like alcohol, it probably means more caffeine. But that’s not the case.”
There’s no shortage of coffee in San Diego, but no one was doing this. – Mark Guay
They’ve since added medium and dark roasts to their new South Park location, but really focus on exposing people to the lighter varietals.
In Bangkok, Dobbs and Hempstead found the third part of their business plan in a company called Factory Coffee—the top baristas in Thailand. Factory stands out with elaborate presentations, treating coffee drinks like craft cocktails. The duo partnered with them for their coffee bar program.
“There’s no shortage of coffee in San Diego, but no one was doing this. We thought this was something that could really set us apart,” explains Mark Guay, another Seven Seas partner. “We have our staple menu like everyone has—espressos and lattes. But our signature drinks are more like mocktails, served in martini glasses, whiskey glasses. We peel the lemon for a spritz. What Factory does is more of a multisensory experience, like culinary school—sight, taste, smell, presentation.”
Seven Seas is a young company (their South Park location is their first brick and mortar, and just a couple months old). But they’ve had an impact on their Southeast Asian coffee farmers. They’ve flown to spend time with them in their fields and live among them, they’ve taught them how to grow a higher-quality specialty crop and handpick the ripest cherries—which farmers can sell for more money. During a recent trip to Laos, a farmer who once lived in a one-room tin shack proudly showed them his new home—a concrete home on cinder blocks, which protects his family from floods.
“Our goal is to have a cup of coffee with each of them,” says Guay. “You can have fair trade or direct trade, but unless you’re there at the origin, you can’t be 100 percent sure. There are stories of fair trade co-ops where the organizer is the only one who speaks English very well, and he doesn’t equally distribute the wealth. He drives around in a new truck while the others live in poverty. We make sure everyone’s getting their fair split.”
Seven Seas stays in constant communication with their farmers through Facebook Messenger.
The Lighter Side of Coffee
Rob Hempstead and Eric Dobbs opened Seven Seas earlier this year in South Park | Photo: Mark Guay
“It’s wild,” says Guay. “We’re in this remote village and Tam, the village chief, says ‘Hey, whenever you want to swing by just send me a message on Facebook.’ What’s amazing about that is that they can see through our social media who’s drinking their coffee. And since we’ve been in constant communication, we can hold each other accountable.”
Recently, one of their growers in Vietnam was suffering. A fire had destroyed much of their crop, and an Australian broker had burned them on a deal. Dobbs, Hempstead, and Guay had been to the farm, had coffee and become friends with the matriarch, Tam.
“They sent over the last of the coffee that survived the fire,” says Guay, “and now we’re giving them 100 percent of the profits to rebuild their farm and their home.”
Seven Seas Roasting, 1947 Fern Street, South Park
The Lighter Side of Coffee
Photo: Katy Veauxx
Everything SD
JULY 31, 2026
The Best of San Diego 2026: Food & Drink
Fresh openings, inventive pours, and can't-stop-thinking-about-it dishes—here's what has defined our food scene this year
Most San Diego spots serve phở bò—the dark-brothed, beef-boned Southern Vietnamese specialty, loaded with the loud spices (star anise, cloves, cardamom, etc.). But Kim Pham, one of the sisters behind Crab Hut and perennial best-restaurants list-maker Kingfisher, is doing her mom’s phở gà.
The Northern Vietnamese original has a lighter, cleaner broth, using runner chickens (free-range diet and action means more flavor), the garlic from Gilroy’s famed Christopher Ranch (intense garlic-garlic), organic ginger, and housemade noodles. For condiments, Phở Gà Go uses Red Boat (the gold standard, barrel-aged 12 months). It’s essentially the same broth made at Kingfisher, served casual in Mira Mesa.
Best Fish Party for a Purpose
Dockside Night Market
This issue isn’t about shame, but let’s add a touch for emotional tension. We live on the water, but only about 10 percent of seafood eaten in San Diego is caught locally. Meanwhile, the local fishing industry that once employed 40,000 people is down to about 130 commercial fishers. Local fishing families are a crucial (my words, and they feel right) but endangered species. And three groups have joined forces for one pretty killer event that does a lot about it.
Puffer Malarkey Group (operator Chris Puffer and celeb chef Brian Malarkey) joined with Tuna Harbor Dockside Market—the spot where local boats drop their catch every weekend, a waterline treasure. Each year, Dockside Night Market gathers live musicians and the city’s top chefs who cook with local boat fish on the water. Even better: 100 percent of the profits go to the San Diego Working Fishermen’s Group (the third group—the actual fishers). Make it a quarterly/monthly thing, for chrissakes.
Best Home Away From Home
Make Cafe
Hard to find a more special place to eat lunch than Make Cafe. Finally with a permanent address, Make is where refugee women new to life in the US cook recipes from their various home countries: like mandazis (East African fry bread, like a beignet), koftas, congees (Asian ginger-rice bowls), lemongrass soda waters, and clean-eating creations. Exec chef Ashley McBrady (who helped turn Cellar Hand into a farm-obsessive hit) oversees the operation and teaches the women everything she’s learned.
Make Projects (which includes a farm and a training center) is a nonprofit that director Anchi Mei spun off from the International Rescue Committee—and now includes the cafe, a farm, and a training center. The idea is to help women refugees—often those who’ve worked fields and didn’t get great access to education—develop job, language, and cultural skills to adjust to this radically new and disorienting life. Even if you’re immune to an emotional backstory: Normal Heights has a charming new 5,000-square-foot bistro with a talented chef.
Courtesy of This Musubi Love
Best Way to SPAM Your Friends
This Musubi Love
The slander of SPAM is part of its allure. Those who have either been raised in the musubi arts or converted to the minor food religion tend to exude a higher-than-expected life happiness. This Musubi Love, a Leucadia musubi speakeasy (you heard that right), focuses exclusively on the Hawaiian/Asian tradition of SPAM “sushi.” It’s a MEHKO (Micro Enterprise Home Kitchen Operation) from founder Roger Post, serving classics and riffs like the Cordon Bleu-Subi made with panko-fried SPAM, shredded rotisserie chicken, Swiss cheese, and Bachan’s Japanese BBQ sauce. Or try the Dawn Patrol with SPAM, egg, bacon, cheddar cheese, and spicy mayo.
Best Lead Restaurant Singer
Todd Henderson, General Manager at Valentina
How many of your favorite bands don’t have a talented lead singer? Due respect to Charles Mingus, but kinda hard to get emotional without someone expressing a story in a compelling way. The same is true for restaurants: a likable storyteller who deeply knows their stuff and can translate the stories of the food, drink, people, and place is both key and exceedingly, exceedingly rare. Well—found one.
Valentina General Manager Todd Henderson is a likable certified sommelier who can wax on about the history of the breed of pigs used to create the famed jamón (Cinco Jotas), trace each Spanish pintxo back to its origin tale, or orate the Ken Burns doc of 20 different types of Champagne. Valentina had the design charm and the roots (Leucadia locals wanted better restaurants, so they built them). But with Henderson and chef Enrique Ñol (who trained under Davin Waite at Wrench & Rodent), Leucadia’s date-night bistro feels like it pulled up a rung.
Some local legends engrave so deep that it’d feel wrong if even their original locations they outgrew became, like, some chain lamp store. Kiku Room feels like a rightful heir to the Casbah’s first throne. Kurt Cobain played in this tiny box on Kettner, dammit. Kiku’s a minimalist steel-concrete-and-punky-wheatpaste box, loaded with enough red lights to summon some beanie diehards and chill demons. One “bar” is a DJ deck (dark disco, Balearic house, everything), and the other is proper craft cocktails. They even brought back Midori Sours. The room is small and the line is not, so plan ahead or amiably accept fate.
Some locals would prefer if Coronado’s historic charms were flash-frozen and preserved. Others feel that Elisha Babcock and Hampton Story (the 19th-century developers who modernized the “island” and birthed the Hotel del) were radical change agents, and that spirit should be renewed. Undoubtedly, Baby Grand is a renewal. The newest hotel from CH Projects (Lafayette Hotel) turned an old, meh motor lodge (La Avenida Inn) into a freshly feral cocktail lagoon with Greek food and statues and plus-sized plant life, a tuckaway bar (Fallen Empire), and rooms with clamshell beds and obscenely giant bathrooms. All due respect to our hearts’ desire to embalm old magic—this feels like a grand Coronado win.
Best Places to Visit Captain Keno’s Ghost
Anigma and Breakers
Two local dreamers truly understood the emotional voltage of Captain Keno’s, Leucadia’s affordable family restaurant/dive bar (a real hospitality mullet). When owner Gerry Sova closed it after 54 years, they basically battled it out to buy Keno’s beloved bones—knickknacks, plucky furniture, signage—and memorialized that old meatloaf-and-vodka-cranberry voodoo in their own places. The first is Encinitas’ tuckaway bar, the highly designed, Tarot-fied Anigma (from the DIY industry vets who own The Roxy). Second is Breakers, the Hawaiian-inspired hang from pro surfer Benji Weatherley, who grew up between Encinitas and Oahu. Long live Cap.
Photo Credit: James Tran
Best Homecoming for Food City
Ironside Fish & Oyster
When it opened in 2014, Ironside Fish & Oyster hit all the right notes. A giant fish house and craft cocktail spot dedicated to local fishing lore—created by locals. They put in the area’s first oyster bar at the time. It didn’t make the rapid evolution of Little Italy feel like a cheap land grab, and filled holes rather than piling more glitter on already-filled holes. A key part of that magic was opening chef Jason McLeod, who was in charge of Ria in Chicago when it earned two Michelin stars. Twelve years later, after bouncing between big projects, he came back this year and set down permanent roots in a landmark kitchen.
If I have to choose between letting a trusted friend pick a bottle of wine or some random algorithm boosted by a faceless entity, I’m gonna go with the human 10 out of 10 times. And when you have friends like Amanda Sarich and Robert Blair, it’s pretty easy to trust their picks are going to be unique, tasty, and probably something I haven’t seen before.
Between the two of them, they have over three decades of experience working in wine. From buying to operations to building wine lists, they’ve worked together, wined together, and now, are going into business together with the Word of Mouth Wine Club.
Word of Mouth is a members-only monthly subscription that sends you two handpicked bottles each month, chosen entirely by the duo’s palates. It’s less “build your own box” and more “enjoy the surprise.” “The goal with the wine club was basically to get members that want to turn over their faith in our collections,” Sarich says. “Trust us—we’ll send you the cool stuff.”
The two first met while working at We Olive wine bar and shop in La Jolla, where Sarich joined the opening team in 2011 before eventually becoming a corporate wine director overseeing stores and franchises throughout California. Blair arrived the following year, after stints at Holiday Wine Cellar in Escondido and Alternative Wines in Carmel Valley, later spending nearly a decade helping build Village Vino in Kensington.
When Village Vino closed last November, Sarich had recently returned home to San Diego after years in the Bay Area and brought Blair on board for a project she’s working on—Serafino, a cafe and wine bar slated to open in Mission Hills next fall. But to bridge the gap between Village Vino closing and Serafino opening, the two partners kept the momentum going by launching Word of Mouth.
Blair says once Serafino opens, the team will launch a wine club for that business that will focus on everyday drinking wines from anywhere. Word of Mouth is for us “to geek out a little bit,” he says, with more adventurous or hard-to-find options from small production family farmers. (But as a bonus, Word of Mouth subscribers will become Seraphino’s founding members, receiving exclusive benefits for supporting the project from day one.)
Current memberships include two bottles delivered monthly—usually a red and a white, though sparkling, rosé, orange, or skin-contact wines are always fair game. Members can choose three-month, six-month, or annual subscriptions, and every shipment includes detailed tasting notes, producer stories, pairing suggestions, and fun extras like playlists, puzzles, and the occasional surprise.
The selections often revolve around loose themes. For instance, they used the idea of what wines they’d drink at a summer barbecue to select the two bottles in the July box—which happened to be a pale French rosé and Mourvèdre from the Languedoc-Roussillon region of southern France.
Over the last decade, places like Rumi, Clos, and Vino Carta have helped transform the San Diego wine scene from mainstream labels and a stodgy vibe to eclectic discoveries that break a lot of the former rules. Word of Mouth hopes to continue that evolution.
“I think it’s fostered a more adventurous sense of exploration,” Blair says. “There’s room in San Diego to keep expanding people’s palates.” Sarich agrees. “We’re trying to bring our fun wine palate to the world.” Bottoms up.
An’s Gelato continues its march towards worldwide domination this weekend when it opens its fifth storefront at the Top Gun House at Mission Pacific in Oceanside. An’s Gate D5 opens on Saturday, July 25 with an airport-inspired theme that follows in the footsteps of its previous stores (An’s Dry Cleaning in North Park, An’s Hatmakers in Del Mar, etc.) and will offer rotating flavors like “Checked Bag,” “Carry On,” and global flavors like “Ho Chi Minh” with banana and Saigon coffee, or “McAllen” with strawberry and grapefruit.
Tony Gwynn Day returns to AleSmith Brewing Company on August 15 in celebration of Mr. Padres’ 2,000th and 3,000th hit anniversary. Grab one of the special beer releases and a bite from one of the onsite food trucks and watch the Padres take on the Guardians at 4 p.m. Go Dads!
Celebrate 10 years of the San Diego Sake Festival on September 27 at the Julep Venue, where guests can dive into over 100 premium sakes from 50 booths, plus food pairings, workshops, and kagami-biraki (the ceremonial opening of a sake barrel). VIP tickets get you in an hour earlier, plus a $10 food voucher, and that’s not even mentioning getting first taste of some of the rarest and most limited sakes at the festival. This is the real deal, so get your kanpai on and toast a decade of deliciousness.
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.
Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid.
What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago.
Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures.
When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.
Photo Credit: Enrique Espinoza
Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea.
Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there arecalendars of seasonal availability in the area.)
The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).
“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises.
The future of one of San Diego’s quintessential restaurants is up in the air. For 50 years, Kearny Mesa’s 94th Aero Squadron has slung its signature champagne brunch buffet, lunch, and dinner from a WWI-inspired restaurant and events space that looks like it was dropped straight from the French countryside. Recently and without fanfare, the restaurant added a message to its website that reads “Our restaurant is closed until further notice. We apologize for the inconvenience.” Mysterious, alarming, and vague—one can only hope it takes flight once more.
Apparently July is “National Pickle Month,” and if I’d known sooner, I would have celebrated accordingly (by stealing all the leftover pickles from people’s plates at lunch). I’m already deeply devoted to TNT’s pickle pizza any month of the year, but Town and Country Resort in Mission Valley is joining the briny fun with two specials at the lobby bar Monkeybar through the end of June—the Monkeybar Spicy Pickletini (vodka, spicy pickle juice, dry vermouth, the the resort’s housemade Riki Tiki hot sauce) and the “What’s the Big Dill” pizza, a not-terribly-creatively-named pie with mozzarella, red sauce, dill pickles, bacon bites, and a dill garnish. I’ll admit I haven’t had a pickle pie with red sauce before, so I’m interested in checking it out for that novelty alone. (Have you tried either? I’m genuinely curious how they are, so drop me a line at [email protected] to let us know!)
Since 2009, restaurateur Tracy Borkum’s Urban Kitchen Group restaurant collective has operated places like Cucina Urbana, The Kitchen at MCASD, and more, racking up local likes and an IYKYK reputation for solid food at decent prices. Now, all three of her Cucina locations (San Diego, Newport Beach, and Irvine) are offering new price-conscious specials that help ease the financial stress for people who just want to eat some damn good food without going broke. One example: for $145, their Sunday Supper special feeds four people with a family-style Italian feast of focaccia, salad, a whole spatchcock chicken, veggies, polenta, a choice of Rigatoni Bolognese or Bucatini Amatriciana, and tiramisu to finish things up. For a casual pizza and wine night, their happy hour bar special from 2 p.m. to 4 p.m. gets you a margherita or pepperoni pizza, plus a bottle of red or white wine for $45. Simple? Yes. Savings? Also yes. Scrumptious? Undoubtedly.
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.
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.
Ten million dollars can buy 30 small helicopters, two or three houses in Del Mar (depending on how many bathrooms there are), or one really, really extravagant restaurant remodel. Harrah’s Resort Southern California went with that last one, revamping the former Salt & Fin space into Tierra y Mar, the resort’s new signature restaurant next to Hell’s Kitchen by Gordon Ramsay.
The 25-year-old Valley Center casino and resort went through its first major expansion in 2014, adding more pools, more restaurants, a convention center, and hundreds of new rooms—basically, the full works. In 2016, the Rincon Band of Luiseño Indians officially renamed the land the resort sits on as “Funner, California,” dubbing David Hasselhoff (excuse me, The Hoff) as the rechristened town’s first mayor and inviting guests to leave their hassles behind.
Still, any respectable resort knows the spectacle has to be fresh to keep guests coming back for the newest, most eye-popping, droolworthy, thrill-inducing, jackpot-hitting experiences. So Harrah’s spared no expense with Tierra y Mar, tapping JCJ Architecture to completely reimagine the 7,245-square-foot restaurant as a transportive Mediterranean-meets-Mexico space bridging Cycladic and Moorish architecture details with mid-century glamour.
Courtesy of Harrah’s Resort Southern California
Derek Sola, design principal at JCJ and project lead, says his team had to completely demolish Salt & Fin to create Tierra y Mar from the ground up—literally. The Tini Bar? Adios. The fixtures and furnishings? Vayan con Dios! The very floors, walls, kitchen, and ceiling? Gone. New plumbing, new kitchen equipment, new HVAC—tabula rasa.
Now, the natural wood-lined, mosaic-laden, greenery-rich space feels like a coastal hacienda, with woven elements and artisan accents that seem surprisingly intimate in such a sprawling room. Sola says by moving the kitchen and back-of-house operations out of view, guests can focus more on the dining experience than the cooking process. And yes, it’s meant to feel wildly different from the flashing lights and ding-ding-dings of the casino floor. That’s why the entry portal uses columns and archways—it’s like a bridge from buzzy commotion to complete calm.
Courtesy of Harrah’s Resort Southern California
Considering Tierra y Mar translates to “land and sea,” specialty chef Bryan Texis highlights both as forefronts of the menus, incorporating his birthplace of Mexico City, childhood home in Baja California, and current proximity to Baja. It’s that all-encompassing influence that Harrah’s food and beverage Director Ryan Adams says served as inspiration. “We pulled influences from all over the country,” he says, pointing to items like birria (Jalisco), whole Pacific rockfish (Baja California), salmon zarandeado (Nayarit), and tacos al pastor (Mexico City).
“Our goal was to create just a fully immersive menu for all to enjoy, despite whether or not you grew up in Mexico, eating your abuelita’s food, or you are new to the area and just want something that just tastes amazing,” says Adams.
Highlights include salmon marinated in a chipotle sauce and served with arroz verde and a petite frisée salad with cucumber, cherry tomatoes, citrus segments, and honey citrus vinaigrette; a shrimp aguachile appetizer with cucumber, red onion, radish, avocado, and cilantro; a salsa sampler with three heat levels; the “siete mares,” or “seven seas,” with seared seabass, mussels, littleneck clams, scallops, shrimp, and fried crab cakes, all served in a lobster tomato consommé; and their house birria: an eight-ounce braised short rib wrapped in hoja santa (an aromatic herb from Mexico), served with consommé reduction and a sweet corn purée. Texis’ pan de elote provides a sweet-and-savory end to a meal, made with fried corn bread, chantilly (whipped cream) banana mousse, pecans, and totomoxtle (corn husk).
Courtesy of Harrah’s Resort Southern California
While menudo and brunch (think breakfast burrito, huevos rancheros, and a masa waffle) will only be available on the weekends, the bar is always open. Naturally, Tierra y Mar’s bar emphasizes tequila, with plenty of beer, wine, cocktails, and margaritas. Like Old Fashioneds? Try the Tequila Old-Fashioned, made with Callfino Añejo, agave, orange bitters, orange peel, and dark cherry. Or kick up your margarita by opting for a blended Mangonada, with Casa Dragones blanco tequila, passion fruit liqueur, blue curaçao, mango puree, Chamoy, and fresh lime, served with a chamoy and tajin rim and tamarind candy stick.
Pulling off such an ambitious, far-reaching restaurant revamp required a group effort, says Adams. General manager Jill Barrett, vice president of resort operations Shannon Upson, and the Rincon Band of Luiseño Indians have worked for a year-plus to bring Tierra y Mar to life. It might not be “traditional” Mexican food, according to Adams. But he invites guests to take a chance on their approach.
In other words: come for the fun, stay for the food.
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.
When Rigo Munoz opened a weekends-only taco stand on Market Street in 2018, at first, he was just hoping to sell his tacos to however many customers he could. That low-key, word of mouth approach worked well for a couple years. Very well.
“Then, the line started,” he laughs. He began to double his sales week after week, until an influencer from Tijuana paid them an undercover visit in 2024. Munoz was hanging out in his backyard the next Monday when his phone started pinging and ringing off the hook. “So I go onto my social media and there, lo and beyond, the video already had 10,000, 12,000 views in like, less than an hour,” he says. The next day, there was a line of customers waiting for him before he opened at 5 p.m. The Chula Tacos revolution sparked there.
Now, he’s ready to open his third location on August 1 at 4994 Newport Avenue in Ocean Beach. It wasn’t an easy or straightforward path—the city shut down his original location citing too much noise and traffic. But Munoz was looking ahead, already in talks with a restaurateur to take over his space at 1719 Palm Avenue in the Nestor neighborhood of southeast San Diego. From the time he got shut down to getting the keys of his first brick-and-mortar was less than two days.
The second location in Chula Vista caught fire on Valentine’s Day and is slated to reopen later this fall (689 H Street). Munoz says he also plans to open a fourth location somewhere between the Ocean Beach and Morena Boulevard areas, but has aspirations for more.
“I’d like to become the In-N-Out of tacos,” he says. He’s actively looking for places that could support either a drive-thru or the typical fast-casual taqueria style, but no matter what, he’s going to keep his menu simple.
Each location has the same menu, except labio, which are ox lips, and beef intestines. They’re top-sellers at Palm Avenue, but might not translate as well to the OB crowd, he says. But guests can still get their fix of vampiro tacos, tacos de trompo, and from-scratch horchata and jamaica.
Chula Tacos is best known for its kekas (pronounced keh-kuhs), which are extra-large quesadillas stuffed with your choice of meat. “It’s a hefty thing,” Munoz promises. It’s such a trademark that he filed for a patent, which is still pending.
Building a taco empire has been a long time coming. Munoz first started making tacos at age 12, and has operated a number of cafes, delis, and other businesses on both sides of the border ever since. “We’re a family business,” he says. He’s been trying to hit that mother lode for years—and all it took was one video to light the fuse.
The newest location of Chula Tacos opens August 1 at 4994 Newport Avenue, Suite A in Ocean Beach. Hours of operation are 11 a.m. to midnight daily. (Opening date subject to change.)
Courtesy of Oceanside Sustainable Food Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Everyone (clap) watches (clap, clap) women’s sports! (Thunderous applause!) San Diego’s first women’s sports bar, One of Us, opened this week in the former URBN Pizza space in North Park. I stopped by the preview and can confirm the Big Ass Fan is still there, but now there are tons of TVs lining the walls ready to broadcast women’s soccer, basketball, volleyball, and all the other sports events you could ever dream of. (And yes, they’ll be showing the men’s World Cup on Sunday, because I guess people watch men’s sports, too.)
Rolando’s ears must have been burning, because a month after interviewing chef Coral Strong of the now-closed Garden Kitchen, Campus Burgers announced plans to turn the formerly hyperlocal farm-to-table restaurant into a spot for affordable smashburgers. I’m sure the local college kids will appreciate the $1.99 smashburger special—although let’s face it, in today’s expensive times, everyone is ready for a wallet-friendly outing.
A few months ago, I gave Navore Market’s farm-to-front door delivery service a try and as a longtime former CSA subscriber, I have to admit it felt nice to leave the produce purchasing to the pros. But as of July 12, you can now head to Navore’s second community pickup hub at Mission Valley YMCA (5505 Friars Road) every Sunday from noon to 4 p.m. Having a centralized drop-off point makes it easy for farmers, and buyers don’t have to commit to a subscription—sounds like a farm-to-table win to me.
Keeping on with the farm-to-table news, the 4th annual Oceanside Sustainable Food Festival is scheduled for July 25 in downtown Oceanside, bringing 50-plus vendors together for a day of global food and drink, artisan products, home goods, live music, and more. The event usually draws in a couple thousand people, so might I suggest arriving close to the 11 a.m. kickoff for the best chance at maximizing your nom?
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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.
San Diego seniors are redefining retirement. In an era where staying active and connected is more important than ever, San Diego seniors are empowered to spend their golden years living life to the fullest. Aging gracefully in America’s finest city means luxury living, access to exceptional healthcare, and thoughtfully planned social activities that bring people together and build supportive networks. From vibrant, resort-like communities built around everyday life to senior-friendly ventures spanning city and shore, San Diego is full of opportunities to remain happy and healthy. Retirement isn’t the end—it’s just the beginning.
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Vi at La Jolla Village
Vi at La Jolla Village offers a resort-style retirement lifestyle in the heart of San Diego’s cultural attractions. Exceptional accommodations, upscale dining, and thoughtfully designed amenities support well-being and help residents live each day to the fullest. Plus, with a continuum of on-site care available at no additional charge,* residents can feel confident knowing that if their needs change, assisted living, memory support and skilled nursing are available right here. Dedicated rehabilitation services are also available to non-residents in a Medicare® certified environment.
*Care options are subject to ancillary fees for items such as extra meals and supplies. Annual, community-wide monthly fee increases also apply.
Aging Well … In Place
Homewatch CareGivers
Some seniors prefer the comfort of their own homes over retirement communities—no matter how luxurious the lifestyle may be. Homewatch CareGivers in northwest San Diego and Santee provides compassionate in-home care for peace of mind. With no minimum hour requirements, Homewatch makes it easy to get support, whether it’s a few hours a week or around-the-clock care. Care plans and services are tailored to help each senior maintain independence while accommodating their lifestyle, medical needs, and preferred living environment. Homewatch also offers technology solutions that connect clients with 24/7 support when they’re home alone.
