Solana Beach gets a “simple, nice little place” that feels like Vegas and smells like steak
Food writer Troy Johnson on food trends, reviews and the best eats in San Diego
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Scarlett Brida, right-hand chef for Richard Blais, talks about her dream job of cooking at the Shell
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Restaurants are the front lines of our return to Normal American Life, and we’re making them pay for it
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Hyperbole is necessary to describe what chef Eric Bost is currently doing at the Carlsbad staple
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Using parts of their house and parts of their garden, the Pig is reborn
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Scarlett Brida, right-hand chef for Richard Blais, talks about her dream job of cooking at the Shell
A trip through Europe inspired this shockingly great combo of ahi, flavored ice, and... yogurt?
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How a little restaurant in South Park managed to change the culture of San Diego veganism
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The creators of Bang Bang and El Camino are opening—well, just get a load of this
The team behind Cucina Urbana unveils plans for a new restaurant and café at the redone Mingei International Museum
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Restaurants are the front lines of our return to Normal American Life, and we’re making them pay for it
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The light is always on at Mary Hennesy’s shop, for apple fritters and for people
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Hyperbole is necessary to describe what chef Eric Bost is currently doing at the Carlsbad staple
Chef Tara Monsod created a “sushi bake” in her apartment, and now it’s a star at Animae
This new North Park restaurant might be the reincarnation of Café Chloe
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Chef Phillip Esteban launches a Filipino comfort food concept at Liberty Public Market
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The family dynamic of San Diego’s original surf donut
Restaurants have reopened. Here are some dishes worth seeking out.
How one of the birthplaces of craft beer in San Diego evolved, adapted, and thrives
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In my pursuit of the best donuts in San Diego, here’s one for each finger on National Donut Day
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Chef Travis Swikard is opening one of San Diego’s most anticipated restaurants in a long, long time—but he just wants locals to be stoked
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‘Top Chef’ and James Beard nominations are nice, but Claudette Zepeda wants more
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Consortium Holdings guts their original concepts for no good reason except all the reasons
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As restaurants reopen, they can’t find enough employees to meet customer demand
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After a Best in Class nod, Keith Rolle and Gianni Buonomo will never be underestimated again
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How to eat well and support local restaurants for the San Diego Padres’ most anticipated season ever
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Everything you need to know about Richard Blais’s new wood-fired restaurant at Park Hyatt Aviara
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The results of food writer Troy Johnson’s quest for the Louisiana legend
Ron Suel shares the secret to selling fried chicken and po'boys to the yoga pants crowd
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A New England transplant does it right because it’s all he’s ever done
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A spiritual quest for the tastiest homages to the Louisiana legend
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The owner of Gihon Ethiopian Kitchen explains the things that make the food sing
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Awash is part restaurant, part market, part heart of Ethiopian culture
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Bowlegged BBQ feels like eating brisket in the backyard of a family home
The results of food critic Troy Johnson's epic quest for the city's best tiny chicken
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It’s cold and we’ve heard of rain, so cozy up to these soul-warmers
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Why Francisco Perez gave up engineering to create his famous little taco shop, Aquí Es Texcoco
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How the director of a cult classic B-movie horror film became San Diego’s artisanal bread king
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How a little bakery named Wayfarer turned Bird Rock into a bread-lover’s destination
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How two former film execs helped usher in San Diego’s artisanal bread scene
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In Good Company aims to partner with neighborhood restaurants that care about sustainability
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George’s at the Cove chef Trey Foshee explains the view from the kitchen about the uncertainty
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Increasing pressure from “protestaurants” makes it a no-win situation
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Go a little out of your way to get drinks to go from your neighborhood spot
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What to order from five of our Best Restaurants winners
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Surprisingly good, apparently—but they desperately need comprehensive immigration reform
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Miho Catering Co. now offers grass-fed burgers and registered nurses
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How restaurants, food, and drink will be much different in the coming years
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Restaurants need the big holiday sales more than ever
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This is what the industry is going through, and how Societe Brewing made it out
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San Diego now has a craft beer outpost for women (and everyone, but emphasis on women)
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A dedicated Scripps patient proves that commitment to a healthy lifestyle is key to living with diabetes
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Everything you need to know about this online training program’s life-changing results
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Find out all the answers in this PhenQ review