Smoke is billowing from Akira Back’s mouth and eyes, as if he’s demonically possessed in a cool way, or learning how to smoke a blunt and somehow got his eyes involved. It’s not his real face, of course, but a caricature etched into a large, black, wooden box that’s been set in the middle of our table. A server pauses to make sure our phones are ready, then ceremoniously lifts the lid. The clouds stuck inside spill out onto the table.Slowly but surely the fog dissipates, revealing nine compartments, each filled with ornate pieces of silken sushi in various sauces and roe and microgreens. This is the Nazo Box, the David Blaine-y way omakase is served at Lumi, the sushi-and-things rooftop restaurant created by Michelin-star chef Back and RMD Group (Side Bar, Float, Rustic Root), helmed by executive chef James Jung (Nobu Malibu). Sure, it’s over-the-top and theatrical. But, please, give me Broadway. Juggle some Brussels sprouts while I wildly applaud. Set my table on fire. After this grim epoch of microdosing fear and macrodosing Netflix, of actively avoiding the very thing that makes us human (other humans), after 15 months of canceled dinners and no-shows—this misty, magic box of fancy fish, unveiled by a hand that’s not my own, feels hopeful and humbling.
A mural inside the 5,000-square-foot restaurant
Kimberly Motos
It’s a show. The theater of restaurants is back. For now, it’s different—a more reverent bonhomie, a tad subdued—but their business of joy conjuring has resumed.I’m writing this the week California fully reopened. My wife and I went to a Padres game. It was sold out. Forty thousand fans did the wave. It’s hokey, and amazing. I didn’t expect to get choked up. My wife did me one better and shed a tear. “The unity,” she laugh-cried. The Lumi rooftop is also sold out (it’s all rooftop, 5,000 square feet of it, at the former Grand Pacific Hotel). Neither of us cry. I had to wait 10 days for a grandparental 5:15 p.m. reservation. Point is, there’s a primal, insatiable demand to be around humans in public. To sit face to face, eat, drink, resolder old connections. This is what restaurants do. They’re not utilitarian feed troughs; they’re the (hopefully artful) facilitators of shared experience.And Lumi is more artful than most. It would probably be sold out even if the pandemic never happened. Akira Back is both a talent and a bankable name, with his Michelin-starred restaurant in Seoul (Dosa), plus Yellowtail in Vegas and other restaurants popping up around the world soon, and appearances on Food Network (including Iron Chef). I get the sense he hasn’t been at Lumi much since it opened in June 2020, but Jung is a benevolent force of his own.
Lumi’s rooftop scene
Kimberly Motos
Miso pork belly kimchi chaufa
Kimberly Motos
Executive chef James Jung
Kimberly Motos
Lumi is first and foremost a sushi restaurant, and the sushi is excellent. It says something when a nine-course omakase (the practice of letting the itamae, or sushi chef, send you their best stuff) doesn’t have a single flop. There’s albacore in an intensely thick, almost- caramelized tosazu (a vinegar-based sauce with katsuobushi, dried tuna flakes), red snapper in a tiny pool of yuzu truffle, Baja bluefin toro (belly, whose high fat content ratchets up the flavor) in real wasabi relish (not dyed horseradish, though they have this as well with some dishes), Baja kanpachi (yellowtail) with ají amarillo lime sauce.Ají is the national pepper of Peru, and South American influences are all over Lumi’s menu. Eating hearts on a stick may sound like something best left to serial killers and Joe Rogan, but if you can get over it, don’t miss the corazón skewers—grilled beef heart with an anticucho sauce (chiles, garlic, etc.), a zesty yuzu aioli, peewee potatoes roasted so simply they have no right to be as good as they are, and giant Peruvian corn (choclo) over a corn puree. Then there’s Akira Back Pizza, a delicately fried tortilla topped with a thin layer of raw tuna (so it looks like the tomato sauce on a pie), thinly sliced serrano peppers, red onion, beets, micro shiso, ponzu mayo, and truffle oil. It’s basically a sushi tostada and a form of happiness.
The south-of-the-border dish that wowed us twice is the yellowtail serrano—slices of the whitefish in garlic yuzu soy, pickled Fresno chile, serrano onion tomato salsa, and slices of serrano. The best analogy to describe that yellowtail is a “tight” band, where every musician plays just loud enough and long enough, sacrificing their egos for the good of the whole. The kanpachi ceviche, in comparison, is that band whose drummer thinks he’s Neil Peart. A rocoto (spicy red pepper sauce) leche de tigre is so acidic it might be conducting electricity, and a thick sweet potato puree acts like quicksand, swallowing the star of the show (the kanpachi).I’ve always said that vegetarians are doing missionary work for all of us because, even as a dirty evil meat eater, I’ve noticed restaurants no longer cook plants like they actively hate them—as evidenced at Lumi by those eggplant skewers. Fair warning, you’re gonna wonder if they messed up and brought you a dessert, some kind of wondrous eggplant cake. It’s that sticky-sweet, caramelized miso glaze. Bottle it, baptize me in it. I have a friend who hates seafood. She’s obviously broken in many ways, but she’d do well at Lumi. She could order the rack of baby back ribs with a sesame jalapeño sauce and rocoto aioli over a cabbage-apple slaw. Cooked sous vide, the meat is so tender that teeth are optional. Or she could get the miso pork belly kimchi chaufa—pork roasted the way ramen joints do it, with English peas and puffed quinoa for texture and jalapeño huacatay sauce (a Peruvian salsa).
Lucuma “cigar” dessert
Kimberly Motos
The Momotaro “Peach Boy” cocktail
Kimberly Motos
I sip one of the better cocktails I’ve had in a while—the Yasai, with Los Vecinos mezcal, nixta licor de elote (sweet corn liqueur), carrot, honey, ginger, and fresh lemon. I look around at the alfresco gathering of people who seem to be enjoying themselves in slow motion and in hushed tones. I wonder how long it’ll be before the acidic dew of guilt burns off. How long will there be that low murmur, that vague tug? How long will it feel a bit unfair that I’m sitting here with my wife and daughter experiencing this great thing? Maybe years, maybe eons. The year left a mark. Burned a gratitude into us. Burned a gratuitousness out of us. Maybe that’s why the DJ booth perched in front of the wall mural is dormant both times we’re here.Resuming life in the wake of loss requires a slow step.
a caricature of founding chef Akira Back is etched into the lid of the Nazo Box
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Midway through my phone conversation with Shannon English, owner of The Delicate Squash, I hear an alarm shrilling in her background.
“Sorry, I’ve got to pull some cookies out of the oven right now!” she apologizes. After a few beats, she picks the phone back up and laughs. “I feel like I’m bouncing around all over the place.”
After hearing her run through a list of her professions and current hobbies, I’d have to agree. English runs The Delicate Squash, a gluten- and dairy-free bakery; teaches cooking demos; pops up at farmers markets; wrote a book of poetry (Deep Water came out this month from Beyond the Veil Press); hosts a monthly open mic night; dipped her toe into ballet; recently joined a running club; volunteers at local farms; and finally, teaches at a play-based, nature-based preschool.
I’m tired just talking to her.
Surprising no one, English seems to have unlimited energy and enthusiasm for all this work, notably in education. Early childhood education is one of the most pivotal times for nurturing lifelong learning, but she also aims to educate the public on how to eat cleaner, feel better, and support your local food systems. She started The Delicate Squash in late 2023 after discovering she has a chronic illness, going through the typical standards of care and even strict elimination diets, to no avail.
Courtesy of Shannon English
“I’m not going to say I found a diet that has ‘cured’ me, but I have found that taking a more mindful approach to a lot of things, including diet, has made symptoms far more manageable for me,” she says.
Even people with dietary restrictions deserve a little treat from time to time, but she had a hard time finding anything that tasted good and made her feel good. Thus, The Delicate Squash was born.
All of her baked goods avoid gluten and dairy, and use natural sweeteners like coconut sugar or maple syrup as well as herbs, fruits, foraged flowers, and other natural flavorings. Her signature cookie, the “Delicate” cookie, is a sea salt dark chocolate cookie that’s soft, a little salty, a little sweet, and made with oatmeal to keep it gluten-free. Other crowd favorites are thumbprint jam cookies with jams made from scratch with change seasonally; breakfast pastries like orange, dark chocolate and cardamom scones; brownies; orange and black sesame banana bread; seasonal pies; and custom and seasonal cakes (currently, the late summer flavor is a dark chocolate coconut milk ganache with berry jam).
English says some people are surprised she can produce such a variety of goods with the dietary restrictions she adheres to. “A lot of feedback I get is ‘I could never do that,’” she says. But if she can do it, she assures me that anyone can. “I like to say ‘practice makes progress, not perfection.’”
Her advice? Focus more on being present than presentation, and don’t be afraid to experiment to keep things interesting. And if that doesn’t work, you can always hit her open mic night to ask for tips.
Escondido is getting in on the listening bar phenomenon. On September 5, musicians Mat Rakers, Kevin Capacia, and Billy Petty will open Plot Armor, a Japanese-style vinyl listening bar that Rakers says they aim to feel “curated and intelligent.”
“Currently, there are not a lot of ‘cool’ spots in Escondido,” he says. Backed by The San Diego Music And Art Company and The Escondido Music And Art Company, Plot Armor will soon offer sake, wine, beer, and soju cocktails, plus Japanese non-alcoholic options and cold brew. Eventually, they’ll add Japanese-inspired snacks, but the focus will be creating a small place (very small—the seating capacity is 20) where vinyl junkies can come listen, linger, and libate.
Courtesy of Fairmont Grand Del Mar
Beth’s Bites
Ocean Beach has a new watering hole. The Jetty opened in July at 4934 Voltaire Street (where Voltaire Beach House used to be), and while I don’t think OBceans were hurting for where to get a drink, the more the merrier.
Chinese restaurant powerhouse Chef Fei is finally making it to the U.S., opening a spot at Westfield UTC mall on September 5. Known for Hunan-style stir fry dishes, it’s often lauded as one of the most consistently solid chains in the world—in fact, in 2018 chef Fei Lianghui took home the highest honor a Chinese chef can earn, the China Golden Chef Award. Again, I don’t think mallgoers were hurting for great places to slurp some noodles, but there’s always room in my heart for more stir fry.
In past years, Fairmont Grand Del Mar didn’t exactly jump to mind when I looked for different Día de Muertos celebrations around San Diego. That changes this year, when the five-star resort will debut its first Día de Muertos celebration on November 1. Michelin-recognized chefs like Javier Plascencia (Erizo, Animalon), Roberto Alcocer (Valle), Drew Deckman (Deckman’s En El Mogor), and more will come from both sides of the border for one night only, with proceeds going to Fundación Tijuana Sin Hambre. Get ready for what will undoubtedly be San Diego’s most upscale take on the Mexican holiday.
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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].
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.
And just like that … we’ve entered the final third of 2026, where concerts, musicals—both new and old—and several special events await. This week’s live music lineup includes a Guns N’ Roses concert at Snapdragon Stadium and the two-day Pacific Soul Jazz Festival, headlined by Robert Glasper and Kenny Lattimore. For fans of musical theater, the nationwide touring production of The Phantom of the Opera will begin its two-week stay at the Civic Theatre and the world premiere production of Begin Again will debut at The Old Globe. As for other opportunities to go out, there’s the first-ever Anime San Diego convention, Amor y Magia’s bar takeover at the Fairmont Grand Del Mar, and the annual Julian Grape Stomp Festa.
Work for your wine in the centuries-old winemaking tradition—in the vein of “I Love Lucy”—during the 29th annual Julian Grape Stomp Festa at Menghini Winery. This Saturday from 11 a.m. to 5 p.m., guests can squish grapes, hang out in the shade and sample tastings or buy bottles and full glass pours from 11 local beverage purveyors. The festivities also include a jumper and games for kids and a Lucy Ricardo look-alike contest with a $100 grand prize. Ticket options include regular admission ($25), which comes with a wine glass and one tasting, and child admission for ages 6-20 ($8); additional tastings are $2 each.
1150 Julian Orchards Drive, Julian
Amor y Magia Bar Takeover at Fairmont Grand Del Mar
September 5
Ahead of Amor y Magia’s upcoming opening in Carlsbad, from the makers of Same Same and Good Enough Cocktail Bar, enjoy a night of curated cocktails in the Lobby Lounge of the Fairmont Grand Del Mar during the Amor y Magia Bar Takeover. This Saturday at 7 p.m., guests can get a sip (or several sips) of what’s to come as bartenders Mike Mayaudon and Shawn Seaman lead a night of love and magic. No reservations are necessary for this event.
As their debut album Appetite for Destruction approaches its 40th birthday, Guns N’ Roses remain trailblazers, both for their immense popularity and enduring influence on the hard rock genre. Though the mayhem-filled excitement of a Guns N’ Roses record may be difficult to match in theory, the band’s live performances reach for the stratosphere. This Wednesday (6:25 p.m.) at Snapdragon Stadium, fans can head down to “Paradise City” with Axl Rose and company and special guests the Black Crowes. Tickets start at $49 for this concert.
2101 Stadium Way, Mission Valley
Miles Davis, Sonny Rollins, & Dizzy Gillespie: A Night in Tunisia and more at The Rady Shell
September 5
Take a trip through the genre-defying collaborations of jazz titans Dizzy Gillespie, Miles Davis and Sonny Rollins during A Night in Tunisia this Saturday (7:30 p.m.) at The Rady Shell. Named for Gillespie’s famed famed jazz standard, this concert will feature a soundtrack chock full of jazz with Afro-Cuban rhythms played by the 17-piece KSDS Orchestra, helmed by local trumpet aficionado Gilbert Castellanos. Before the main event, there will be a performance by the Young Lions Jazz Conservatory All-Stars at 6:30 p.m. Tickets range from $47-$103 for this concert.
222 Marina Park Way, Embarcadero
Ukrainian Festival + 5K
September 5 & 6
The House of Ukraine will kick off a weekend of free activities with Saturday’s Ukrainian Festival. The festival showcases traditional music and dance performances (2-4:30 p.m.), plus an international food court (11 a.m. to 5 p.m.), featuring Ukrainian dishes like varenyky and kovbasa, as well as classic sweets like cookies, ice cream, and cotton candy. The following morning at 9:30 a.m., there will be a free 5K run and walk, beginning and ending at the Green Flash installation by the Mission Beach boardwalk; participants are encouraged to dress in the colors of the Ukrainian flag.
Festival: 667 Pan American Road West, Balboa Park | 5K: 3450 Ocean Front Walk, Mission Beach
Pacific Soul Jazz Festival
September 5 & 6
Spend your Labor Day weekend swaying to jazz, soul, gospel, and R&B during the Pacific Soul Jazz Festival at Epstein Family Amphitheater. This two-day event, put on annually by Mandate Project Impact and the Urban League of San Diego County, starts at noon daily, and will include a vendor village with local businesses. Audiences can expect sets from artists like violinist Karen Briggs, bassist Darryl Williams and saxophonist Mini Abair in addition to headliners Robert Glasper (Saturday) and Kenny Lattimore (Sunday). Single-day tickets range from $40-$250.
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
Basque grandmothers have not been making it for centuries. If you’re a millennial, there’s a strong possibility you’re older than the dessert itself. Yet somehow in less than 40 years, the Basque cheesecake—a half-pudding, half-cake creation with a top that looks like a mistake—managed to ooze its way onto menus all over the world.
It became the undisputed dessert star of San Diego’s restaurant world this year. So we invited 19 of the top restaurants, pastry chefs, and bakers to bring their best to the San Diego Magazine office for a blind taste test to find the best in the city.
First, a little history and context.
In 1987, after failing to find a job as an electrician, Santiago Rivera started working as a bartender at his parents’ unassuming pintxo bar La Viña, in San Sebastián, Spain. He was a naturally curious, self-taught cook who spent his free time testing recipes, tinkering with ingredients, and tweaking techniques.
So when it came to the cheesecake—which hadn’t changed much since its invention (a rudimentary version was served at the first Olympics in Greece 4,000 years ago, and the modern New York version in 1872)—he got radical with it.
He removed the crust (partly just to speed up the process because time is money for a small business). Without the crumbly crust, the experience was far creamier, less granulated. Then he cranked the oven to 400 degrees, nearly 100 degrees hotter than the normal baking temperature.
The result? The top became deeply caramelized, almost burnt, while leaving the center luxuriously soft and loosely set. The restaurant became a legend because of this breakthrough in the dairy arts, and his father never let him stop making it after that.
Now, 67 years after the restaurant’s opening, La Viña stands out for the unceasing line spilling onto the street, and the remarkable amount of curd cultists standing nearby, hovering over cream-smeared plastic containers. It’s the kind of scene that makes you stop and think: What the hell are they eating?
Now, the blind tasting. To keep things fair, the contenders were divided into four categories: Restaurant Traditional, Restaurant Flavored, Bakery Traditional, and Bakery Flavored. (It’s a tad unfair to pit a baker who specializes in the one glorious thing against a restaurant that cooks dozens of things.) Each entry was served blind and judged on texture, flavor, and number of vaguely inappropriate food moans.
The logistics were chaotic, to say the least. Our fridge—not a walk-in, sadly—was packed to the brim. Each cake was sliced, secretly labeled, and shuffled onto plates while the team gathered in the conference room. The whole shebang was not in any way sponsored by Lactaid, despite our various attempts to convince them of this ripe marketing opportunity.
The judging became gloriously unhinged. We heard it all, from “I don’t care how the cheesecake gets in my mouth, it just needs to happen,” and “Is it supposed to be this jiggly?” to “Kind of a baby throw-up situation,” “Straight cheese,” and “I’m getting vague socks there.”
But four Basque cheesecakes stood out among the rest, earning themselves the title of Best Burnt Basque Cheesecake in San Diego.
Courtesy of Mesa Agricola
Restaurant: Traditional
Mesa Agricola
A restaurant for the people. Rosarito native chef Juan González and Megan Strom are the ideal married couple to be running a farm-to-table joint. She’s been a farmer for decades, selling top-notch produce to some of the best restaurants in California—which is how the two met. A couple years ago, she started working at the small organic farm in Valley Center run by Mike Reeske, who had spent decades breeding the perfect heirloom beans for SoCal’s climate. He recently retired, and gifted those strains to Strom—who grows them (and other crops) for their tiny Escondido taco/burrito shop specializing in guisados (Mexican stews).
A Basque cheesecake in a taco shop? You bet. Juan’s got family roots in Spain and has cooked in Spanish kitchens.
Mesa Agricola’s winning Basque is by far the most “burnt” of all contenders—so much so that an Instagram follower declared it a mistake. But as Chef Juan notes, there’s an art to hitting the sweet spot where “the bitterness of the char balances the richness and sweetness without turning it into ‘chicharrón.’” Plus, char is a core charm of Baja cooking. It’s the perfect Basque for the people who prefer setting their campfire marshmallows fully on fire.
Photo Credit: Casiel Sanchez
Restaurant: Flavored
Moe’s Steakhouse
With red leather booths and a retro steakhouse vibe, Moe’s in Mission Beach is a good cheat day destination. The menu is flavor maximalism—dry-aged steaks, housemade pastas, brown liquors, and sides like the lobster truffle mac ’n’ cheese. Pastry chef Eli Peralta (whom some might remember as the creator of The Patio on Lamont’s “Twisted Elvis”—a peanut butter-banana brûlée stunner) brings that same intensity to the dessert menu.
Baked at sister restaurant Molly’s (6 feet away), his Basque is served on a bed of caramel with walnut brittle and a dollop of whipped cream, an indulgent recipe that converted the pastry chef himself. “I wasn’t crazy about cheesecakes,” Eli admits. “Then I started making different flavors, and I started to like them.” He’s not the only convert: During our blind tasting, one judge likened the cake to crème brûlée, concluding, “I don’t even like crème brûlée, but I like this.”
Courtesy of Muse Cheesecakes & Bakery
Bakery: Traditional
Muse Cheesecakes & Bakery
Every creative pursuit starts with a muse—and Lada Sadovnyk’s has been the Basque cheesecake for years. In Ukraine, she baked them for friends and family gatherings, never imagining she would one day build an entire bakery around them in the US. “When we moved to San Diego,” she explains, “I kept thinking, ‘What can I do? What do I really love to do?’”
The answer is pretty fantastic.
After obsessing over proportion and techniques, chasing that molten center and deeply caramelized top, what began as an online recipe evolved into something entirely of her own.
She moved from her home kitchen to a rented commercial kitchen close to Sports Arena. The orders kept coming, and so did the pressure. “At one point, I was thinking about divorcing my husband,” she says with a laugh (while sitting next to him). The grind paid off: Today, Muse Cheesecakes bakes roughly 1,200 cheesecakes a month and is planning to open its first brick-and-mortar home in Pacific Beach.
For our competition, the expectations met reality. Muse has made a quick name in San Diego as the Basque to beat. In a blind taste test, there’s no bias, no reputational shine to sway a room. The response on reveal: “Oh, of course.”
Photo Credit: Casiel Sanchez
Bakery: Flavored
Bite Cheesecakes & Bakery
Husband-and-wife duo Alex and Anastasia Kiperband pulled off the number of failures (and then some) that are required of any search for the best recipe. After adjusting baking temps, sugar rations, and experimenting with different brands of cream cheese and heavy cream—they finally landed on something worthy of a business license.
“When we started this business in America, we were really nervous,” Anastasia says, co-owner of Bite Cheesecakes & Bakery.
Once they won over those first customers, their confidence grew enough to start tinkering. When Dubai chocolate took social media by storm, they developed their own version, making the pistachio paste from scratch before layering the buttery kataifi pastry beneath a glossy chocolate shell to create its signature Dubai Chocolate Basque Cheesecake.
“In a lot of situations, we’re converting cheesecake haters to cheesecake lovers,” they say. “That’s probably the best feedback that we get.”
Camila Ibarra Gallego is a CaliBaja native pursuing a master's degree in culinary journalism at the Basque Culinary Center. Shaped by the culturally rich, bicultural megaregion, she's passionate about sniffing out stories that connect people, territory and culture through food. When she's not tumbling down internet rabbit holes, you can find her pretending to be a wine connoisseur at a local wine bar or nose-deep in a good book.
The Best Gym in San Diego Isn’t Really a Gym Anymore
Earlier this year, Fit quietly dropped "athletic" from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.
There’s a version of San Diego that lives in two extremes. On one side, the 5 a.m. crowd: biohackers, marathoners, people who’ve already logged a cold plunge before your alarm goes off. On the other, the after-dark crowd, the ones chasing sunset happy hours and late dinners with friends. Everyone seems to be either optimizing or unwinding, and most of us feel like we’re failing at both.
Fit, San Diego’s reigning Best Gym for the third year running, has built its entire identity around erasing that divide.
Walk into one of Fit’s three San Diego locations on a Tuesday afternoon and the lines blur fast. Someone’s mid-set on the squat rack. Someone else has a laptop open at a café table a few feet away, half-working, half-people-watching. A group is trading plans for the weekend’s event by the recovery lounge. Nobody’s in a rush to leave.
“We’re not competing for the same people,” says Emily Waybright, Public Relations Manager at Fit, addressing the arrival of a national luxury gym chain in San Diego this year. “We don’t really feel like we’re in the gym category. It’s this unique thing.”
That unique thing has a name now. Earlier this year, Fit quietly dropped “athletic” from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.
It’s a small wording change with a bigger idea behind it. Fit was never built around escaping the workday. It was built around the people who genuinely like what they do, and who want workouts, work, and friendships to happen in the same place instead of three separate ones. Because sometimes red light therapy with a stranger turns into weekend plans.
Fit’s philosophy traces back to its founder, who started the brand nearly two decades ago after failing to find a gym he actually wanted to belong to. He looked instead to the old-school country club, where people came for a shared interest and stayed for the community. His version was made for a younger generation, minus the golf, plus the loud music.
Which makes it a little ironic that the very award putting Fit back in the spotlight this year is Best Gym.
What does the best traditional gym look like when the definition of a gym is becoming less traditional? It’s a fair question, and Fit’s answer is that the fitness industry itself is shifting. The 45-minutes-in, 45-minutes-out model is giving way to something closer to a genuine third space, the kind of role the office and the bar used to play before remote work and changing nightlife habits rearranged how people spend their time
For Fit, community isn’t a marketing add-on to fitness. It’s the through-line. Members aren’t just paying for a treadmill; they’re paying for an entire day of social wellness that’s built on performance, recovery, connection, and a plan for the next event on the calendar. That’s a much harder membership to walk away from.
Ambition and ease aren’t opposites here, they exist side by side, where passion and play share the same morning. On September 12, Fit is hosting Sol, a full day wellness festival at Fit Social. The morning focuses on wellness classes and vendors and then the evening is a full party with multiple DJ sets and an open bar. Think of it as a kick-off to locals’ summer in San Diego.
Ready to see what a social wellness club actually looks like? Visit fitclubs.com, or follow along at @thefitclubs on Instagram.
There aren’t many places left in San Diego with a lack of specialty coffee options. This week, we can add La Jolla Shores to that list—Casa Del Lobo has arrived. Life-and-business partners Christine Silver and Saul Moreno came to San Diego the same route so many of us have: coming for vacation and falling in love with the city and each other.
Silver was working on Wall Street in New York City and decided to visit some friends in SoCal after the pandemic clouds lifted. Moreno happened to be visiting from Mexico City at the same time. The two met, moved here, got married, had a baby, and thought, “Hey, why not start our own business?”
Apparently, their whirlwind lives needed more windy whirls. (Windy whirls? They like to stay busy.) Casa Del Lobo isn’t either of their first rodeos, although it’s both of their first forays into the coffee space. “We’re both serial entrepreneurs,” laughs Silver. She runs a venture capital business that invests in women-owned wellness companies, and he runs his own logistics company out of Mexico City. “We keep saying, ‘Oh, it’s the last time we’ll start a business. Then all of a sudden, a year or two later, we can’t help ourselves.’”
The idea to open Casa Del Lobo initially started when the pair began decorating their house in Windansea. After looking for large-scale ceramic planters and outdoor fountains that met their quality expectations without egregious price tags (something Moreno was used to seeing in Mexico), they realized there simply weren’t any comparable options here.
So rather than continuing to drive over the border to go shopping, they decided to bring Mexican ceramic style to San Diego.
The partners now run a manufacturing facility in Tecate, specializing in large-format ceramics and specialty glazes. As they sought out potential locations to open a planter store, they realized they could go one of two routes. One, get a warehouse in an industrial area and rely on marketing to get the word out. Or two, they could diversify by opening a homey retail store where people have to walk through the shop area to get a cup of specialty coffee.
They went with option two, and coffee quickly became their primary objective.
“My husband and I, we love coffee,” she says, adding that whenever they go on vacation, no matter where they are in the world, figuring out where to get a java fix every day is their number one goal. (Side note: I can strongly relate.) Mexico City coffee and design culture lean heavily urban and industrial in feel, mixing both an Old World architecture with modern sensibilities—something Silver says they felt was missing locally, specifically in La Jolla Shores.
Casa Del Lobo, which translates to “house of the wolf” in Spanish, soft opened this week, with traditional coffee offerings like lattes, cappuccinos, and Americanos, along with four housemade syrups that will change seasonally (currently, they are vanilla, lavender, orange blossom, and brown sugar cinnamon). For now, the food is simple pastries from Knead Artisan Bakery, but Silver says they plan to add more options like breakfast burritos, paninis, and natural wine in the future. Eventually, customers will also be able to purchase their signature ceramics online, and one day, they may open more locations along the California coast.
But for now, they’re just getting started in La Jolla. “We’ll be here forever,” says Silver. “We want this to be the first of many.”
Casa Del Lobois now open at 2246 Avenida de la Playa every Tuesday through Sunday, 7 a.m. to 1 p.m.
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.
September is San Diego’s unofficial second summer—the crowds thin, the weather stays warm, and the city’s calendar somehow gets even busier. This month brings stadium-sized rock shows, Broadway’s buzziest comedy, a new anime convention, world-premiere theater, gallery openings, food festivals, and the first signs of spooky season. Whether you’re ready to lean into fall or determined to keep summer going, here are the best things to do in San Diego this September.
As Guns N’ Roses storm into decade five, their appetite for destruction persists. During their Snapdragon Stadium concert, hear the hard rock anthems, new material and a set from The Black Crowes.
9/23
Kehlani is proof that the romance and earnest sensuality of old-school R&B will never go out of style. Hear her take it back to the aughts at Viejas Arena.
From the silver screen to The Old Globe stage, John Carney will Begin Again (again) with a world premiere musical adaptation featuring new songs—courtesy of Train—and a story overflowing with hope.
9/12-10/17
The concept of work is a guiding principle for San Diego native and multidisciplinary creative noé olivas. Observe his community-informed approach via Tierra y Cielo (Earth and Sky) at Best Practice Gallery.
9/18-10/25
Two workers grapple with the weight of their roles at a temporary migrant shelter in Mario Vega’s world premiere play Our Lady of the San Diego Convention Center, set for citywide performances.
9/26-2/28/2027
Luminous visions of peace and the Punjabi-American roots of Rupinder Kaloti inform The Gathering, a wondrous unification of family foretold via paintings at Oceanside Museum of Art.
9/29-10/4
It’s Mary Todd Lincoln’s world and we’re just living in it. See the presidential paramour barrel to her way to stardom at the Civic Theatre during Oh, Mary!, Cole Escola’s political spoof.
Courtesy of SeaWorld
More Fun Things to Do in San Diego This Month
9/5 & 9/6
Pros and Con(vention)s: Anime San Diego will debut at the San Diego Convention Center with cosplayers, panels and more than 400 vendors well-versed in Japanese animation.
9/11-10/31
Scaredy cats beware: SeaWorld San Diego’s Howl-O-Scream embraces frights forged in darkness. Enjoy an ominous lineup of live shows, scare zones and bloody bars ahead of Halloween.
9/12
The best parts of Artivál and the Alley Cat Art Walk have united for the free Alley Cat Art Fest, an all-day outing for live music and immersive artwork in Downtown El Cajon.
9/12 & 9/13
Take a Grecian vacation for a fraction of the price during the annual Cardiff Greek Festival, two days of immersive cuisine and culture—with plenty of dancing—on the Encinitas coast.
9/13-9/20
Step away from the stove! The California Restaurant Association has eight days of eating experiences with your name on it. During San Diego Restaurant Week, explore by meal, neighborhood or cuisine for your personal dining plan.
9/16
Nourish yourself with an all-inclusive spread of Pacific Beach eats and locally-crafted artwork during the HeArt of PB Restaurant Walk on Garnet Avenue.
9/19
When it comes to stand-up comedy, Chelsea Handler is always ready to roast. See Handler tell anecdotes and skewer an assemblage of victims during her Balboa Theatre performance.
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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