This year’s “Top Five” is a chronicle of obsession. When Callie chef and San Diego native Travis Swikard learns local boats have fresh spot prawns, he drives to Scripps Oceanographic Institute, secures optimal seawater, and keeps the prawns swimming in his kitchen until dinner service.
On the other side of downtown, fellow hometowner Tara Monsod and her three main chefs at the heavy-draped, softly opulent Animae are Filipina a major local culture represented at the height of San Diego restaurant life.In Mission Hills, truckfuls of American red oak are stacked and set aflame at Fort Oak.
Live-fire chef Brad Wise is among the city’s most active and ascendant talents, and his surf-and-turf haven—charred bones with one of the best pokes on the planet in an Atomic Age car dealership—is still the one to beat. The gravity in Little Italy still leans toward Born & Raised, where F. Scott Fitzgerald meets rap culture, a maximalist revolt against old steakhouse tropes and warehouse minimalism.
And, finally, this year has to be Addison’s. They hauled in their third Michelin star, making them one of only 14 restaurants in the country to hold that esteem. No matter your feelings about the tire company, chef William Bradley put San Diego on a mythological culinary map. People who travel the world for food will come here—and, in the process, discover tiny charms like Muzita Abyssinian Bistro or Wolf in the Woods.
This is the 2023 “Best Restaurants” list. Not the ultimate list. Just mine. A notebook scribbled in and adjusted and fine-tuned all year—my fifteenth year of eating the city, obsessing over its details.
Westfield UTC mall is adding yet another “first” to the ever-growing roster of restaurants. The first US location for China’s stir-fry sensation Chef Fei is on the way later this year, Japan already reinvented crispy rice pioneer Katsuya by opening the first Katsuya Ko, and now, it’s Spain’s turn—Telefèric Barcelona opens early this summer.
The family-owned, Barcelona-based tapas joint first opened in the US 10 years ago in Walnut Creek, California, but co-founder and CEO Xavi Padrosa says they’ve had their eye on San Diego for years. Westfield UTC “just clicked,” he says, pointing to the burgeoning collection of world-class eateries already within the mall’s walls. Plus, La Jolla’s breezy vibe echoes Spain’s easygoing tapas culture.
The indoor/outdoor space spans 5,526-square-feet, with seating for 150 inside, 60 on the patio, and 16 more at the bar. Xavi’s sister and co-owner Maria Padrosa designed the Mediterranean-inspired space as a contemporary take on coastal Catalonia, using imported furniture and materials from Spain like hand-glazed tiles and wood accents. And if all the dining spaces are planets, the center of the suite’s universe is the bar.
Courtesy of Telefèric Barcelona
Padrosa points to signature favorites like patatas bravas (fried potatoes drizzled with a spicy red sauce and house aioli), jamón ibérico de bellota (Spanish ham from free-range pigs raised on acorns, cured for 38 months and sliced to order), gambas al ajillo (garlic shrimp), pulpo Telefèric (octopus with potato purée and pimentón XO, a spicy Spanish/Cantonese fusion sauce), and croquetas (a popular fried tapas dish coated in breadcrumbs and made with béchamel mixed with fillings like jamón or king crab.
There are a very small handful of legit paella spots in San Diego (Costa Brava in Pacific Beach and Cafe Sevilla in Gaslamp Quarter come to mind), so I’m personally looking forward to giving Telefèric’s a go—especially the squid ink paella negra, which is perhaps the most goth paella of all. Every location also offers different weekend specials, La Jolla’s being seafood-driven and meant to pair with beverage director Alex Serena’s drinks. There are over a hundred Spanish wines, Spanish-inspired cocktails, sangria, and of course, plenty of twists on the iconic gin and tonic. The restaurant will also have a gourmet market called The Merkat with imported Spanish sundries.
Courtesy of Telefèric Barcelona
With more US locations in the works (Newport Beach will open soon after La Jolla), Padrosa says the company hopes to open more across California, but are open to anywhere in the country that feels right. “We don’t know exactly what new cities will appear on our map in the coming years,” he says. But in true Catalan fashion, anywhere they go should be ready for big plates of hearty Spanish cuisine.
Telefèric Barcelona La Jolla opens early summer 2026 in Westfield UTC. Opening hours will be Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, 11 a.m. to 10 p.m.
Most of the time, you have to be 18 years old to change your name. In Arcana’s case, it was about a month. The immersive speakeasy behind Archive in Encinitas updated their moniker to Animga (a play on “enigma”) earlier this month, after what one can only assume was an upset letter from a similarly-named business. However, partner Paula Vrakas promises that the concept remains the same—mystery, cocktails, and a forthcoming bottle locker membership club. Since the only constant is change, Anigma is off to a good start!
Courtesy of Good Honey
Beth’s Bites
It’s not a salad bar—Mary’s Gourmet Salads is a salad experience. And soon, Bankers Hill will get a taste of the green when the local eatery opens its third location at the corner of Sixth Avenue and Upas Street in the Park Summit building. Yes, that’s the same building as Cowboy Star’s new venture She Rode West, so it sounds like veggie lovers and carnivores alike will be covered.
Speaking of expansion plans, La Corriente is likewise on a roll. The Mexican seafood concept opened its first location in the US in La Jolla in 2024, followed by Coronado in 2025, and announced plans to open a third branch in Oceanside in the Freeman Collective. With neighbors like Tanner’s Prime Burgers and Little Fox ice cream, the culinary collective is only getting more ridiculously tasty.
One delicious event that will occur before both of the aforementioned openings is a honey + cheese + focaccia tasting at Pastaria Vivi on July 17. With the help of Good Honey (which took top honors as the highest-rated honey in the U.S. at the International London Honey Awards) and Point Reyes Farmstead Cheese Company (easily one of the best artisanal cheesemakers in California), the Encinitas-based pasta shop and market will host a free pairing event from noon to 3 p.m. And if you’re an aspiring apiologist, don’t miss Good Honey’s on-site observation hive to watch these busy bees in action.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Garden Kitchen was special. During its seven-year run on a quiet street in Rolando, even the farmiest-to-table devotees were pointing to chef-owner Coral Strong and slow-clapping. When a dramatic rent-hike forced her to close in 2022, Strong wasn’t sure what to do next.
Farm-to-table wasn’t new by any means—chef Alice Waters spawned the movement at her pioneering restaurant Chez Panisse in Berkeley in the early ‘70s, and many San Diego chefs did it right. But by the mid-2000s, the idea had been so co-opted by the mainstream that the meaning was almost completely lost.
“In the beginning, I used to get very honestly angry and upset when I would go to other restaurants that were claiming they were farm-to-table, but knowing some of the chefs or prep cooks inside [telling me] ‘Oh no, that comes from Restaurant Depot,’” she says.
Strong grew up in Cardiff before her parents moved the family to Costa Rica in 1989. They’d bounce between the two countries for months at a time, but when they lived in a motel by the beach while building their own house, she witnessed an incredibly tight-knit food culture. “As a Latin American country, everyone kind of cooks together,” she says. Everyone chopped, prepped, prepared, and served as a unit. “[That] definitely shaped my adolescence as to how I thought about food and the community of food.”
Photo Credit: Olivia Hayo
When her father, a commercial fisherman, brought the family back to San Diego, Strong leaned into an entrepreneurial streak, moving from coffee to accounting and eventually bartending to pay the bills. But food remained a passion, especially after she met her future husband, who was working at a farm and ranch in Escondido.
“We were just always disappointed with the vegetables out at restaurants and were like, ‘Why can’t they just make vegetables taste good?” she wondered. She realized that despite having more small farms than any other county in the country, most restaurants in San Diego simply weren’t using local ingredients.
So she decided to do it herself.
Strong opened Garden Kitchen without any formal culinary training—just a commitment to getting the freshest vegetables, meat, fruits, and other produce onto people’s plates. Her first chef quit within a month, telling her it was impossible. “So I got in the kitchen one day and said, ‘I can do this, let’s figure it out.’ I taught myself how to cook.”
She already had connections with farmers, fishermen, and ranchers, and designed a different menu almost daily based on what she could get. “My farmers sometimes delivered in the middle of dinner service,” she laughs.
Garden Kitchen lasted until after the pandemic, but before the current economy cut into already razor-thin margins. Could Garden Kitchen exist today? She’s not sure.
“The biggest thing right now is just looking at the finances and how expensive it is,” says Strong. “Obviously, the cost of food is up right now, gas is crazy right now… it just crushes you.” Despite that, she believes that committing to the true farm-to-table ethos is as easy as one decides to make it.
“If you think it’s hard to order directly from your farmer, if you don’t understand the absolute pleasure in doing that and you’d rather order from a computer, then that’s your own difficulty,” she says. “People say they’re into it, but are they willing to make the effort like I am, to drive an hour to go get my meat, or drive 35 minutes to go to my farm to go pick it up? I don’t know.”
Today, Strong works as a private chef, hosts pop-ups, and offers catering services, all still using seasonally available ingredients from San Diego. And while she has no intentions of opening another restaurant, she says we might see even more of her in the future.
“I have a large property [in Valley Center], and let’s say that there will be more of my food to come,” she promises.
Courtesy of Tajima Ramen
San Diego Restaurant News & Food Events
Beth’s Bites
Dora is less than a year old, but already shaking things up—mostly, behind the bar. Bar lead Francesca Proietti Semproni (whose resume includes stints at Young Blood, Civico, and Rustic Root) launched what sounds (in my humble opinion) like an absolutely charming initiative called Nonna’s Recipe Book. Instead of picking your next drink off a menu, tell the bartender what you’re in the mood for, what you’re eating, and what flavors you tend to enjoy and they’ll whip up a unique concoction just for you. But wait, there’s more! Once the custom cocktail comes to life, the Dora team adds it into a living archive of recipes—a collection of guest-created drinks you can come back to again and again and again. In an age of algorithmic choices made for us rather than by us, I kind of love this analog vibe.
South Bay’s local coffee favorite Cafecito on Palm is doing the damn thing for number two. Cafecito on Park will open later this year near San Diego City College, bringing their signature espresso service closer to downtown. Hopefully, City College attendees can plan for their next finals week to be a little more java-driven.
It’s always 5 o’clock at Margaritaville Hotel San Diego Gaslamp Quarter, and now, it’s perpetual summer as well with a slew of rooftop cabanas now available to the public. If you ask me, it’s just in time for the hotel’s Yappy Hour, hosted on the last Thursday of every month through October, where pups and people can kick back on the rooftop and enjoy dog-friendly (and people-friendly) menus, plus giveaways, leis, and more. If your dog likes to chill as much as you do, this might be the place to hang poolside this summer.
Time flies when you’re slurping noodles. Tajima Ramen just hit the big 2-5 and is marking the occasion with a month of specials, events, deals, and other giveaways throughout June. From June 1 to 7, head back in time with their Throwback Menu bringing back some old favorites, June 8 through 14, you can get any two ramen bowls for $25 or free extra noodles with your ramen (dine-in only), or from June 15 through 21, snag happy hour prices all day, every day. There’s even more on the schedule, so take a peek at your local shop’s calendar and enjoy the taste (and some prices) circa 2001.
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.
We love a mega-fancy tasting menu, but let’s be honest—we’re not all blessed with unlimited Wagyu funds. So we picked some of the breakout dishes of the last year (or couple of years) from the best chefs in the city, reverse-engineered their chief charms (salty, smoky, caramelized?) in the test lab of our mouths, and found some budget-friendly alternatives that hit some of the same notes with an everyday price tag.
Where do delicately plucked marigold blossoms adorn Deer Isle scallops, or ingredients like fermented raspberry precede roasted coffee oil, shiro miso caramel, or bronze fennel in a parade of hit-after-hit dishes? Lilo in Carlsbad, of course. San Diego’s newest Michelin star changes its menu with the seasons, but one stalwart dish has kept tongues wagging since opening day last April: the caviar ice cream. A boat-shaped sliver of orgeat ice cream, smoked celery root bushi, and freshly pressed almond oil are topped with a generous heap of caviar. It’s a dish so good and defining that chef Eric Bost will tire of talking about it for a very long time.
Price: $265 for the tasting menu (before tax, tip, and drinks)
Low: S’mores Ice Cream at Stella Jean’s
There’s a reason Stella Jean’s s’mores ice cream is part of the local scoop shop’s “always available” menu. Made with fire-roasted marshmallows and coconut ash ice cream mixed with dark chocolate-covered graham crackers and mini marshmallows, its strangely ashen hue dabbled with flecks of tawny brown is a far cry from the wildly vibrant ube and pandesal toffee flavor seemingly made for Instagram reels. But it’s a sensation in your mouth—smoky, toasty, torched, creamy, marshmallowy, coconutty, ashy, and bitter from the dark chocolate. Pro tip: If you really want to DIY Lilo’s ultra-luxe treat, bring your own caviar.
There’s no question what comes first at Lucien. It’s the egg. Chef and co-owner Elijah Arizmendi’s 12-course tasting menu begins with welcome bites under the calamansi tree before moving inside to start the Journey (the actual name of this section of the menu). The first step is one of the most astounding—a perfectly intact, upright, ochre-hued eggshell containing his take on Japanese chawanmushi (egg custard), topped with a dollop of caviar. The accompanying ingredients have ranged from sweet corn and huitlacoche to banana and buckwheat, but each one has precisely demonstrated Arizmendi’s commitment to French technique with California experimentation and global influence.
Price: $260 for the chef’s tasting menu (before tax, tip, and drinks)
Low: Chawanmushi at Sushi Ota
The biggest difference (besides price) is that while Lucien’s dish changes with the season, Sushi Ota is comfortably predictable. A San Diego staple since 1990, the legendary Sushi Ota has been one of those if you know, you know joints that locals try to keep off the radar. (It hasn’t worked at all.) Known for ultra-fresh fish and ultra-traditional service, the small Pacific Beach restaurant also serves Japanese comfort foods like udon noodle soup alongside sashimi, nigiri, and rolls. But it’s the savory steamed egg custard, called chawanmushi, that really gives you the warm and fuzzies. Add a side of salmon roe (ikura) for a few bucks more, and this dupe is about as good as it gets.
Price: $12 for chawanmushi, $11 for ikura
Courtesy of Chick & Hawk
High: The Birdman Sandwich at Chick & Hawk
Enough ink—and tears, I’m sure—has been spilled over Chick & Hawk’s long and arduous journey to opening its doors. But now that the Encinitas eatery is in full swing, chef Andrew Bachelier’s tightly curated menu of fried chicken sandwiches, fries, and bowls command lines of hungry locals and skate-culture loyalists. The Birdman, the signature hot chicken sandwich named for partner and skateboarding legend Tony Hawk, is piled with cabbage slaw and pickles and slathered with a tangy kimchi comeback sauce on a soft brioche bun. Although this Nashville meets California meets Mississippi meets Korea sando doesn’t command a triple-digit price tag, the fact that it’s nearly a $20 chicken sandwich (sans side) has been a topic of conversation. Bachelier—who worked at Addison before opening Jeune et Jolie, then launched SDM’s 2024 “Best New Restaurant,” Atelier Manna—and his team earned that price tag.
Low: 5-Piece Korean Fried Wings at Cross Street Chicken & Beer
It’s hard to beat Koreans at the chicken game. Korean fried wings are defined by a double-fry technique—first at a low temperature to ensure the chicken is cooked through, then at a high temperature to ensure the famed extra-crispy, ear-splittingly crunchrageous magic. At Cross Street, they follow a similar fusion ethos as Chick & Hawk, using inspiration from the American South as well as Thailand, Korea, Vietnam, and more, with flavors like “Seoul Spicy” or “Honey Butter” for whatever you’re feeling that day. Pair it with a cold beer to go full chimaek (a popular Korean combination of pairing fried chicken and beer). Now that’s a combo—and price tag—that’s hard to beat.
Price: $8.75 for five wings
Courtesy of Trust Restaurant Group
High: Steak Frites at À L’ouest
PB&J. Captain & Tennille. Brad Wise and steak. Steak frites ranks among the iconic global duos. And when the holy union of prime cuts and twice-fried carbs comes from Wise and the meat-loving masters at Trust Restaurant Group, it’s a pretty safe bet. À L’ouest—the group’s newest fancy, but not fussy, drippy plant dreamscape of a French steakhouse on the prime corner of 30th and University in North Park—gives guests a choice: 12-ounce New York strip, 8-ounce filet mignon, or 8-ounce Wagyu hanger, topped with sauce au poivre (the classic French pan sauce—peppercorns, shallots, heavy cream, brandy) and served with a heaping pile of 24-hour salt-brined fries and a watercress salad. One bite acts as a transport to a Parisian brasserie, so if you think about the cost in terms of time-space travel, it’s a pretty great deal.
Price: starts at $48
Low: Shepherd’s Pie at The Shakespeare Pub & Grille
To satisfy the same urge for meat and potatoes, feel at least moderately European while doing so, and save a couple quid, a trip to The Shakespeare in Mission Hills ticks all the boxes. The classic British shepherd’s pie arrives in a piping hot oval au gratin dish, smothered with a thick layer of mashed potatoes. Beneath it lies a hefty portion of marinated ground beef and vegetables in the pub’s secret sauce, and while there are a few choices of sides, the correct order is peas and “proper” chips (a.k.a. chunky, thick-cut fries versus the typically thinner American “French” fries). It’s more tickety-boo than très bien, but it’s immensely satisfying in any language.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
Chefs have done gobs of thankless, lumbar-breaking work over years to land the role. Restaurateurs put their entire livelihoods on the line, microdosed sleep, took ultimate responsibility for every minor stress. They earned the spotlight they get. But ask one of them, and they almost always defer to a line cook who’s showed up for years, been deep in the thing, and whose absence would bring the kitchen to its knees. Or the bartender with a warmth that draws people whether they’re thirsty or not. Or the noble and spreadsheetable soul in charge of purchasing everything needed for the nightly show.
Roger Feria Krile is not only the guy you want to be friends with at work, but also the guy you want to hire: respectful, nose-to-the-grindstone, versatile. And he’ll drop off a fresh batch of cinnamon rolls at your house for the holidays. Born in Tijuana, Krile moved to the US with his mom and sister when he was in elementary school. He saw the sacrifices his mother made to give her children a better life, and he pushed himself to live up to that brighter future.
He came to cooking during the pandemic, asking himself, “What do I really love to do?” His answer: “Bake cakes for friends and break bread with people,” he says. That led to a culinary school degree and a stint in a Michelin-starred NYC kitchen, where he grew to “love and understand” fine dining. Now back in San Diego, Krile’s showing up at Animae in a major way. He does prep work three mornings a week and comes later in the day twice a week for dinner service. Most line cooks do one or the other, but he requested both tours of duty.
“Gotta get my reps, keep my skills sharp,” Krile says, “and I don’t want to miss the rush.” Prep work in the mornings helps him learn how Executive Chef Tara Monsod uses each ingredient to the fullest. Krile’s not just a line cook. One-quarter Filipino (and learning about his culinary heritage from mentor Monsod), he’s building his own Mexican-Filipino pop-up concept. Look for Sarsa—Filipino for salsa—where every dish is a play on words fusing Mexican and Philippine Spanish or Tagalog. He’s already R&D’d a breakfast sandwich, the tortantalong: a torta filled with a signature Filipino eggplant omelette called a tortang talong. Friends in the industry say it’s unexpectedly delicious.
“He shows up every day with a clear goal of one day opening his own restaurant, and that drive pushes him to go above and beyond,” says Monsod. “He is constantly learning, asking questions, and absorbing as much as possible, all while leading by example on the line.”
Photo Credit: Matt Furman
Ruben Martinez
Purchasing Manager, Mister A’s
Ruben Martinez knows every bottle of wine at Mister A’s—not necessarily by taste (though he was on the tasting committee for years), but by where they are in storage and whether they need replenishment. Owner Ryan Thorsen wants the wine list at 100 percent available every night, and Martinez’s job is to make that a reality. He’s been keeping inventory on Mister A’s wines since the 1970s, back when he worked for founder John Alessio. And it’s not just vino: Martinez also procures the ingredients, arriving at 5 a.m. to meet delivery trucks, stock shelves, and alert chefs if anything’s amiss.
Then he hits the dining room for a once- or twice-over to find any imperfections. If a light is out, if the plumbing acts up, if something major happens after he leaves in the afternoon, he’ll fix it all. He’s the best guy to ask, anyway; he knows every inch of Mister A’s. “Before ‘Google it,’ there was ‘Call Ruben,’” Thorsen says.
Martinez started out in hospitality at 17 with his father at Hotel Del. “I thought it would be easy working with my dad,” he says. “But early on, he caught me fooling around with the boys and told me, ‘We’re here to make money for the company. If you’re not willing to work, get out of here.’” That set him straight and set the foundation for Martinez’s lifelong dependability.
He moved to Mister A’s a couple years later, and after over five decades, he’s now the indispensable purchasing manager who worked with Alessio, Betrand Hug, and now Thorsen. Later this year, he’s planning on retiring—though he’s already offered to keep showing up a couple days a week and help out with Thorsen’s new project at Liberty Station.
Thorsen knows this man is a gem. “I don’t think we fully grasp what it will feel like without him,” he says. Last year, he threw Martinez a surprise birthday party in Mister A’s Blue Room, inviting Martinez’s family and a whole cast of coworkers going back to Alessio days. Martinez says he had to leave the room to hide his tears.
Photo Credit: Matt Furman
Patrick Mattoon
Lead Prep Cook, Ironside Fish and Oyster
There’s an hour most people never see, when a restaurant’s technically awake but not yet accountable, and that’s where Patrick Mattoon lives. He’s been the foundation of Ironside’s prep team for the past five years, quietly guiding the day toward success. He and his team are the first in, and they turn on ovens, check deliveries, catch mistakes before they become problems, and fix everything without ceremony so the chefs and line cooks walk into a day that already works.
Mattoon organizes, but more importantly, he owns. There’s no job too small, no detail beneath notice. In a kitchen, bad prep’s the one thing you can’t fix later, no matter how talented of a chef is at the helm.
Five years in, Mattoon still approaches each day with the same care and intensity that he had on day one. He takes every task seriously and sees it through completely—the kind of consistent work that doesn’t draw attention but makes everything else possible. When the restaurant got a soft serve machine, a notorious maintenance nightmare, he taught himself how to clean and run it just to make sure it never broke, not for credit but because that’s just how he’s wired.
“He is a silent leader who has the respect of the entire team due to leading by example,” says Ironside chef Jason McLeod.
Photo Credit: Matt Furman
Arturo Celestino
Lead Line Cook, A.R. Valentien at the Lodge at Torrey Pines
Through 23 years, three executive chefs, and a recent kitchen remodel, lead line cook Arturo Celestino is a constant at A.R. Valentien. He’s there at 6:30 a.m. five days a week—sometimes six—for the Lodge’s breakfast service. That means he’s up early prepping potatoes, slicing mushrooms, whisking pancake batter, and stirring sauces “always with a smile,” says Owen Beatty, the restaurant’s new chef de cuisine. “He’s a good leader.”
Celestino shows the younger guys how to make the eggs fluffy, so the omelettes are always perfect (don’t stop twirling the spatula!). He keeps his line in line when their spirits start to naturally droop during the morning shift home stretch when his crew just wants to get out of there. As the lead, he’s also the one chefs turn to when newbies need motivation.
His secret sauce: “mucho talking!” It keeps people happy, and it also helps the chefs retain talent in the kitchen.
Celestino learned to cook out of “necesidad,” he says. He cut his teeth on fine dining at Pacifica Del Mar at the Hyatt and moved to A.R. Valentien in 2003, just a few months after it opened in 2002.
“I’ve had good jefes,” Celestino says of the three executive chefs he’s known at A.R. Valentien: Jeff Jackson, Kelli Crosson, and now Michelin-starred Eric Sakai. Under Jackson—who’s known for pioneering farm-to-table dining in San Diego—Arturo learned to appreciate local ingredients.
“My favorite is basil,” he says, “added to tomato sauce with garlic, it’s mmm.” Fresh basil plays the supporting role in A.R. Valentien’s signature brunch plate, which is also Celestino’s top choice on the menu (to make and to eat), via the Bull’s Eyes: slow-roasted eggplant with sunny-side-up eggs, tomato sauce, and La Quercia prosciutto.
“I love my job,” Celestino says as he flashes that smile. “It’s not just a plate of food. It’s an experience.”
Photo Credit: Matt Furman
Tony Suarez
Bartender, The Marine Room
If you’ve been to The Marine Room, you’ve probably met bartender Tony Suarez. With his charming Cuban accent and dapper vest and tie, he makes it his business to regale guests coming and going—even while he’s pouring, mixing, shaking, polishing glasses, and taking orders.
“Over 90 percent of our guests are celebrating a special occasion,” he says. “So I keep up the celebration throughout their whole visit.” He’ll make you a sparkling toast and a customized cocktail, and on your way out, he’ll wish you a happy birthday (again) and invite you back for drinks on him.
“My goal is always to delight the guest,” he says. “I like to discover how you feel and lead you to what you would like to drink.” That spirit of experimentation has led to new signature cocktails, such as the Gerald—crafted for a neighbor who’s a regular—featuring housemade pomegranate puree and bourbon, or the I Drink of You with local Bebemos tequila, Gran Marnier, and Green Chartreuse. You won’t find this anywhere else.
“[Suarez] has mastered the art of the personalized guest experience,” says Marine Room’s Executive Chef Ananda Bareño. “He remembers the small details and favorite orders that make our regulars feel like family.”
Suarez’s tenure at the Marine Room started with a walk on the beach and a knock on the door. He was impressed by the beautiful location, and he asked if they were hiring. He immediately started as a server assistant—right before Valentine’s Day. The bartender took Suarez under his wing, and he took to the books to learn all about spirits.
He’s taken on the bartender role with wisdom and grace, offering a sympathetic ear, a pick-me-up, and a “human to human connection,” he says. Ten years into his career, the surroundings still inspire him as much as they did on day one.
“The Marine Room, the windows onto the ocean, [all] have a healing effect,” he says.
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.
Courtesy of Del Mar Wine & Food Festival
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.”
Courtesy of Del Mar Wine & Food Festival
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.
Courtesy of Del Mar Wine & Food Festival
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.
Courtesy of Del Mar Wine & Food Festival
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?
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.
