Ask Abel Kaase about some of the most eye-catching elements of his new concept, Swan Bar, and he’ll tell you that most of them were just “happy accidents.” The back bar, for example, was originally meant to be a classic mirrored wall until Kaase was told he’d have to rip out a lot of existing framework to install it. He scrapped that plan and replaced it with large sheets of aluminum foil, LED strips, and an ivory-colored acrylic cover that creates a cool, textured installation piece to anchor the space.
“A lot of this process was just going with the flow and having fun, and realizing that the end result was way cooler than what I originally planned for,” says Kaase.
A good chunk of those original plans made their way into the final product regardless. Kaase’s idea for a “vintage steakhouse without the steak” had been ruminating in his head even before he decided to close the book on Beerfish, the location’s former seafood joint, last year.
“I was itching for a refresh, but wasn’t quite sure what that looked like,” he says. “I remembered how much I loved being a part of the craft cocktail scene back with Sessions Public, and it just hit me that I wanted to do cocktails again.”
The drink menu, led by beverage director Pete Shea, offers six draught cocktails (cosmopolitans, appletinis), and a selection of signature cocktails that put a modern riff on the classics, like a rosemary-infused bourbon old-fashioned. Kaase also dreamed up a craft distillery aspect that’ll be up and running soon after Swan Bar opens.
That was the driving force behind Swan Bar—simple drinks, well made, in a moody and intimate spot inspired by Old World interiors of burgundy and rich textures. And Swan Bar is all of that, with art-deco-inspired wallpaper, shou sugi ban wood panels (a Japanese architectural technique of charring wood until it’s black), shiny black-and-gold marbled flooring in the bathrooms, and a large custom copper fireplace that demands a corner of the bar’s outdoor space.
But it’s also equally a no-frills kind of neighborhood joint—the food menu, a simple yet strong lineup of burgers, starts at $9. Kaase’s buddies were in the back drilling and sawing and installing the custom booths to get Swan Bar ready for its opening. His father made a number of the wooden tabletops by hand, which Kaase picked up and drove down the coast himself.
“I have a greater appreciation for making things and doing things versus just opening and moving on,” Kaase says. “I really wanted the creative process and collaborative input.”
You can spot that collaborative effort all over Swan Bar. Start with the bartop that Kaase repurposed from Beerfish. He and Shea added seven layers of patina over the galvanized top, just to see where it would end up. “We had already come to grips that it might not work out and we might have to toss it completely, so we figured we might as well give it a try,” he says. “We just kept going and adding more layers to it until all of a sudden it turned into something amazing.”
Americans each eat around 100 pounds of chickens per year. In San Diego, Crack Shack seems responsible for about 70 of those lbs. And this week, the fried-chicken spinoff of one of the city’s top restaurants (Juniper & Ivy) opens a new joint in Pacific Beach. The sauces that made them famous will get a proper co-billing.
The Crack Shack first spun off J&I in 2015 on what was once a quiet street in Little Italy. Some called the location premature, but culinary director Jon Sloan knew he had some winners—like the sloppily magnificent Señor Croque breakfast sandwich, and the whole Jidori fried chicken with schmaltz and Crack-spiced fries. A few locations later—Encinitas, Las Vegas, Costa Mesa—and one neighborhood-wide culinary revolution under their belt, they’re ready for the youthful always-always land of PB.
Opening on PB’s main drag (4525 Mission Blvd., between Garnet and Felspar), The Crack Shack will begin welcoming guests in the next week or so. It’s an area Sloan calls the perfect intersection of busy but still growing. “[PB] is evolving,” he says, pointing to the plethora of new eateries and proximity to the comparatively more upscale Bird Rock. “It’s becoming more and more mature.”
At PB, the signature housemade sauces Sloan and his chefs obsessively R&D’ed—ranch, fry sauce, barbecue, pineapple mustard—will be bottled and sold for the first time. Fans have been asking for this for years.
For the barbecue, Sloan mentions the iconic Sweet Baby Ray’s sauce as a cultural jumping-off point—sweet and smoky. For the ranch, they use Kewpie mayo—higher fat, higher vinegar, the chefiest mayo around. The pineapple mustard sauce was originally developed for a Korean pork belly dish at Juniper & Ivy. “We caramelized the heck out of the pineapple with agave,” he explains, then blended multiple mustards with soy sauce for a salty-sweet tanginess that hits all your tongue’s hot spots.
The Sriracha-fry sauce tips a hat to Sloan’s East Coast upbringing, where pastrami sandwiches are slathered with Thousand Island or Russian dressing. Traditionally bone-simple ketchup and mayo, Crack Shack’s fry sauce is of course way more involved. “You have pickle relish in there, you have pickle juice in there, you have chopped up pickles,” he explains. They also use Sriracha, and then chiles that they roast and steep. Then ketchup and Kewpie mayo.
The sauces will only be available for sale at PB to start, but Sloan plans to have them at all locations soon. He’ll also unveil a new sandwich—the Miami Vice, his take on a Cubano. Inspired by a recent trip to Miami, he uses sweet bread and butter pickles; Swiss cheese; Dijon mustard; ham; pork marinated in mojo sauce; a sour orange marinade with garlic, olive oil, oregano; and cumin for a slightly sweeter twist on the classic.
Expect the same vibe and layout as other Crack Shacks—almost all outdoor seating spread over 4,000-square-feet with seating for 95 guests. It’ll still have the lawn games, fire pits, the whole shebang. After opening the last two locations outside of San Diego (he’s also eyeing Nevada and Arizona for the future), Sloan’s glad to be back.
“The chicken is coming home to roost, if you will,” he laughs. “This is its home.”
The Crack Shack Pacific Beach opens soon at 4525 Mission Blvd. Hours are Monday through Thursday, 11 a.m. to 10 p.m.; Friday, 11 a.m. to 11 p.m.; Saturday, 10 a.m. to 11 p.m.; Sunday, 10 a.m. to 10 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.
What’s old will be new again at Ponyboy, The Pearl Hotel’s reimagined restaurant centered around 1950s and 1960s Southern California culture. The new hospitality group Service Animals took over the former Charles + Dinorah space that will soft open on Wednesday, August 7.
Ian Ward and Danny Romero launched their hospitality group Service Animals in 2024 to create immersive dining experiences that reflect the pair’s high-end training at places like Addison, Southern California’s only three-Michelin-starred restaurant. At Ponyboy, the group’s first project, they’ll focus on recreating classic midcentury recipes and cocktail culture with a few twists.
Courtesy of Ponyboy
Along with Ward and Romero, Ponyboy’s opening team includes Service Animals wine expert Kyle South, who is also the lead sommelier of Addison; menu development by Dante Romero, Danny’s brother and partner in their pop-up Two Ducks, as well as executive chef of The Lion’s Share; executive chef Josh Reynolds (Wormwood, Stone Brewing World Bistro, MRKT Space); hospitality expert Patrick Virata (Addison); and pastry chef Yara Lamers (CH Projects).
If you’ve ever flipped through your grandparent’s well-worn copies of Mastering the Art of French Cookingby Julia Child, Simone Beck, and Louisette Bertholle or Betty Crocker’s Cookbook, Ponyboy’s menu may feel familiar. Expect reimagined classics steeped in nostalgia, such as pineapple upside-down cake made with brown butter cake, rum roasted pineapple, cilantro coconut sherbet, and Jamaica sauce. Fondue for two. Aspics. Deviled eggs.
There will be a Juicy Lucy burger with a New School American cheese-stuffed Wagyu patty smothered in Alabama white sauce and Okie onions on a sesame-potato brioche bun and served with fries and a side of more Alabama white sauce. (Will Cheez Whiz, the signature invention of 1953, make an appearance? Time will tell.)
Courtesy of Ponyboy
Starting on Wednesday, August 14, Ponyboy will introduce a new section of the menu titled “T.V. Dinners,” which will—you guessed it—feature nightly specials riffing the meal style that generally contains a protein, starch, vegetable, and dessert. Wednesday will be fried chicken nights with seasonally rotating sides, and Ward says future T.V. dinners will all feel playful but recognizable.
With David Tye (formerly of Kingfisher and The Lion’s Share), Chris Blas (The Lion’s Share, Polite Provisions), and Meagan Crumpley (Ironside, Sycamore Den) behind the bar, the cocktail-heavy menu features old-fashioned classics (and probably an Old Fashioned, or at least their spin on it). Look for banana daiquiris, Bahama Mamas, Monte Carlos, and non-alcoholic options like New York egg creams and summer lemonade.
Casetta Group redesigned the hotel in 2020, preserving the retro midcentury aesthetic while updating some worn-out features. The Ponyboy space got a complete refresh from Brooklyn-based design team One Union Studio, with soft lighting and hues of sage green, dusty rose, and cream for a calm vibe that feels both inspired era and modern. Kitschy touches, like plates shaped like clam shells and checkerboard-patterned throw pillows, abound. The lounge area seats 11 guests for drinks only, while the bar can hold 13 and dining space up to 56 between the lounge, dining room, and poolside.
Once open, hours will be Wednesday through Sunday, 4 p.m. to 10 p.m. for the kitchen, with the bar staying open until 11 p.m. A daily “Golden Hour” happy hour at the bar/lounge will run from 4 p.m. to 5 p.m. with a special $1 menu and drink specials. Wednesdays are Dive-In Movie Night, with drink and dinner specials to pair with the selected feature. (For instance, Breakfast at Tiffany’s will go with a Manhattan clam chowder special with pastrami on rye and New York cheesecake, while an Addams Family marathon may offer escargot Bourgogne.) Parking is limited, but valet is available for $15. Party on, Ponyboy.
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.
A golf course restaurant is often a place for sweaty people in visors to house a club sandwich, a carb-and-bacon bulwark against all those tall boys chugged on the links. But The Lakehouse Resort’s new Brickmans Restaurant and Bar is not your average 19th hole ho-hum.
To make it so, the Lakehouse tapped Jarrod Moiles, former executive chef of renowned high-end, food-obsessed resort Rancho Valencia.
“The idea was to have a chef-driven restaurant on the golf course versus just having the generic grill golfer’s restaurant,” says Moiles, who’s both exec chef and director of F&B at the San Marcos resort. To build the menu, he took inspiration from his childhood in the Massachusetts countryside, where farm-to-table was just the way things were done, not a marketing cliché.
Grilled salmon picatta, beet and goat cheese salad, birria tacos, loaded potato skins—a lot of dishes on Moiles’ first menu are a tribute to San Diego and SoCal farms and ranches like third-generation, family-run Brandt Beef. For kicks, he also does cheddar cheese-dusted onion rings, an ode to a culinary icon of the cellophane bag movement: Funions.
The restaurant got a full remodel and remake and still sits at the heart of the Lake San Marcos. Moiles says they recreated it with locals in mind. “We realized we need to focus on who’s coming and living here, and who’s moving into San Marcos right now,” he says. In other words: Keep the quality high and the tendency to resort-gouge away from the prices.
Golfers seeking classic culprits will still find burgers, beer-battered fish and chips, and the mandatory club sandwich. The lettuce will just be a whole lot greener. Aiolis will have chefy-ness. Bread will matter.
They also added more space for folks to gather, including a bright, modern lounge with dark wood accents. A full renovation of the dining room, bar, and patio is set to take place in the future, but with floor-to-ceiling windows overlooking the Kermit-colored driving range, it’s not hell on the eyes.
After all, there are few things more satisfying than watching people exercise while spending quality time with quality beer and upgraded spuds.
Brickmans reopened April 1. The restaurant is located at 1750 San Pablo Drive, San Marcos, inside The Links at Lakehouse.
Lili Kim is a content coordinator and writer for San Diego Magazine, with experience highlighting local businesses and communities. When not writing or shooting film, she is likely brewing her seventh cup of tea of the day or strolling along Sunset Cliffs.
For Executive Chef Emily Brubaker, Omni La Costa Resort & Spa feels like home. She grew up just a mile-and-a-half away from the 400-acre property and fondly recalls walking the golf course perimeter as a kid. Though her ambitions led her away from San Diego for nearly two decades in which she honed her craft in some of the highest of high-profile Las Vegas restaurants—including triple Michelin-starred Joël Robuchon at MGM Grand—they ultimately brought her back to North County.
Courtesy of Omni La Costa
Today, the classically French-trained chef, who’s fresh off a victory on NBC’s Yes, Chef!, judged by Martha Stewart and José Andrés, oversees Omni La Costa Resort & Spa’s seven distinct dining concepts. Her goal is to elevate the resort’s culinary program with her creative, hyperlocal ingredient-driven approach while maintaining the Spanish- inspired flavors and fresh California coastal cuisine that are the bedrock of its culinary identity.
“The San Diego food scene is really growing, and in North County alone, it’s really exploded in the last five years,” Brubaker says. “There are Michelin stars, beautiful tasting menus, craft bakers, and all this food—when I was growing up in La Costa, it was fish tacos. Now there are really cool things popping up, and I’m so happy to be here to see where it’s going to go.”
Brubaker gives chefs de cuisine at each individual restaurant autonomy, however, her influence is evident across the resort.
For example, lobby restaurant Bar Traza serves as Omni La Costa’s culinary centerpiece and features bold Spanish flavors in a lively, social atmosphere. Brubaker overhauled the menu to be more consistent and centered on casual bites with that signature vibe. Think smoky paprika, vibrant citrus, and Spanish meats and cheeses.
At VUE, the focus is on seasonal offerings, California coastal cuisine, and Baja-inspired dishes. She and Chef de Cuisine Cameron Dixon change the menu biannually, which heading into summer, will highlight farm-fresh produce and hyperlocal ingredients—the resort even has its own herb garden and honeybee hives.
Courtesy of Omni La Costa
Poolside dining options are leaning into the country’s 250th this summer with a selection of classic American dishes with an Omni La Costa twist. And Bob’s Steak & Chop House (Brubaker is a trained butcher) offers a classic steakhouse experience with elevated service.
The chef and company also plan menus for special events at the resort where her creativity can really shine. For an upcoming National Ski Association dinner, the banquet hall will be transformed into an Alpine-themed winter wonderland complete with a snow machine, savory sausages, and melty, decadent raclette. A recent dinner was built around the Carlsbad Flower Fields and each course was matched to a color of ranunculus (Did you know pink dragonfruit are grown in North County? You do now.).
“It’s my zen to be in the kitchen playing with food,” Brubaker says.
Omni La Costa’s culinary program is a key part of the resort experience. And with Brubaker’s leadership, it’s becoming a draw for visitors and locals alike.
“These aren’t just hotel restaurants, these are restaurants that you should go to. They’re destinations, and I’m really hoping for the future that’s where we’re going,” Brubaker says.
Courtesy of Omni La Costa
Brubaker is also channeling her experience on Yes, Chef! into the culture at Omni La Costa—more emphasis on teamwork and collaboration, empowering her staff to share constructive critiques, and embracing different perspectives. Alongside her leadership role, Brubaker has become an advocate for mental health in the hospitality industry, serving as chief ambassador for the Burnt Chef Project and serves on the Board of Advisors for the Apex Culinary Program, where she mentors and develops future talent.
Chef JoJo Ruiz has become one of the city’s most celebrated names in sustainable seafood, and his long-awaited new handroll concept in Encinitas is finally open. Temaki Bar is a Clique Hospitality thing, the same group who brought local concepts like Lionfish and Serea.
Walk through Temaki’s front doors, you’ll find an original hand-painted mural by artist Todd DiCiurcio, who also partnered with Rob Machado for custom-designed surfboards-as-art for the space. “It’s a really cool design, I don’t think I’ve seen anything quite like it in San Diego—let alone anywhere—because we’re so close to the beach,” says Ruiz. “It’s a Southern California vibe for sure.”
handroll temaki
Arlene Ibarra
Temaki is a sushi bar-only experience—38 seats in the petite 1,500-square-foot-space (formerly Eve Encinitas). The point is to be up-close with the highly curated sustainable fish in the case, to be handed your food direct from the chefs seconds after it’s made.
“When you sit there and you have a really warm, crunchy nori roll, and you put the rice on still warm, and you put the fresh fish on it, the texture is wonderful,” says Clique founder, Andy Masi.
temaki-bar-crispy-rice-sdm1122.jpg
Arlene Ibarra
Each roll is served one at a time instead of table-drop buffet style, encouraging guests to focus and appreciate the charms of each. Ruiz says a couple of his favorite items are the spicy tuna crispy rice and the yellowtail sashimi. Masi is a fan of Dre’s Pop N’Rock handroll which mixes bang bang shrimp, mango and Pop Rocks (yep, those Pop Rocks). All told, there are 12 handrolls on the menu, along with a variety of sashimi and starters like beef tataki and tuna poke bowl.
“It’s giving a high-quality product at a local price and a local vibe. It’s super casual. Hand rolls are $4-5. You can get in and out of here for lunch for $15,” says Masi. “We wanted to take a super high-end concept and make it very casual and very approachable.”
temaki-bar-poke-bowl-sdm1122.jpg
Arlene Ibarra
“I think we’re excited to do something different. There’s not really anything like this in San Diego at all, whatsoever. The nori is going to be nice and crunchy, you have this nice warm rice we’ve worked hard to create—and make sure it’s this perfect thing—and you have this nice cold fish inside of it. It’s going to be fun,” says Ruiz.
temaki-bar-sdm1122.jpg
Arlene Ibarra
Have breaking-news, exciting scoops, or great stories about San Diego’s food scene? Send your pitches to [email protected].
Elena Gomez is an Emmy-nominated reporter who has spent much of her journalism career working in broadcast news in San Diego and Los Angeles. She joined the San Diego Magazine team as a freelance writer in 2020.
Bird Rock is an early rising town. By 9 a.m., hordes of tow-headed surfers still dripping from their morning sesh, athleisure-clad moms pushing impossibly expensive strollers, and, of course, the inevitable tourists have claimed their place in line at either Bird Rock Coffee Roasters or Wayfarer Bread & Pastry (or if you’re me, both).
But the serene hamlet is poised for a jolt to its culinary nightlife, albeit one that opens at 3 p.m. Helmed by local couple Eric and Zoe Kleinbub, Paradisaea, whose moniker comes from the bird genus for birds-of-paradise (not to be confused with the plant genus Paradisaeidae) describes itself as “an authentic celebration of the good life in San Diego.”
“Our heart and soul is in it. Every last thing from the doorknobs to everything going out food-wise to the service has been really, really vetted and scrutinized,” says Eric, pointing to the four years it’s taken the pair to open their passion project.
Photo Credit: Douglas Friedman
It’s not just the food and ambiance they hope to take to the highest levels. It’s the people as well. Culinary Director Mark Welker comes with stints at culinary powerhouses like Eleven Madison Park and The NoMad, along with Chef de Cuisine Gabriel Bonis, whose local pedigree includes Nine-Ten, 1500 Ocean, Rancho Valencia, and Cowboy Star.
Despite the heavy French influence of typical high-end cuisines, the pair promises Paradisaea won’t be “a stuffy restaurant with tweezer food,” according to Zoe. It’ll be their take on “California modern,” which they say encompasses influence from Mexico, Europe and beyond, without the fuss of fine dining.
Early dishes include plenty of local ingredients, including tagliatelle with uni, Dungeness crab, sun gold tomatoes, Meyer lemon and saffron; roasted chicken stuffed with lemon-Dijon butter and served alongside buttermilk dressed local greens and salsa verde; and even an “elevated” nacho platter with Wagyu carne asada. “Nobody’s ever taken a nacho platter so seriously,” laughs Eric.
Photo Credit: Douglas Friedman
Paradisaea’s cocktail program stands to be equally aspirational, with Kindred alum Dannika Underhill taking the reins as Beverage Director. Expect tiki influence, bright colors, and zero-proof cocktails for the booze-free drinker.
The main dining room seats 57 guests on ceramic tables designed by local artist Josh Herman, plus bar seating and an outdoor patio. The Kleinbubs will also helm Dodo Bird Donuts, offering coffee and light breakfast fare, as well as home-and-beauty store Tropical Punch in the adjacent space.
If you don’t live in Bird Rock, it’s kind of a pain to get there. But the Kleinbubs hope, geography notwithstanding, the food will entice you to come again, and again, and again.
“We just want people to fall in love with it,” says Eric.
Paradisaea opens on September 25 in the newly restored “Piano Building” at 5680 La Jolla Blvd. Hours of operation are 3 p.m. until close Wednesday through Sunday.
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.
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.
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