Top of the Cove was an icon, pure and simple. Perched atop the oceanic cliffs overlooking La Jolla Cove, it reigned over the dining scene for decades. And then it shuttered. Its long closure was a reminder of just how bad things had gotten in the American economy.
And now it has new life. Duke’s La Jolla is officially open. Most know Duke’s from the Hawaii locations, which are also sprawling, come-as-you-are waterfront restaurants. It’s named after Duke Kahanamoku, the legendary Hawaiian surfer and owned by T S Restaurants, based in both Hawaii and California,
The 13,000 square-foot, two-floor space has two dining spaces—the main dining room with seating for 230, and the second floor with room for 150. Both, smartly, have plenty of outdoor dining. It was designed by La Jolla’s MarengoMorton Architects, Bill Parsons (chairman of T S Restaurants) and Hatch Design Group. Surfboards (donated or on loan from pro surf legends, shapers, collectors, friends, etc.) riddle the place. Photos of Duke and his wife put soul into the place. A piece of art depicts La Jolla beach life. There’s a shot of Black’s Beach (the famously nude beach, and world-class surf spot in La Jolla) by photographer John Maher.
For food, executive chef Anthony Sinsay is heading up the approachable menu. Expect Tahitian octopus cooked on a wood grill with smoked papaya, cucumber and coconut milk. Or charred snap peas with burnt pineapple vinaigrette and brie. A lilikoi ceviche has coriander stem, tomato, avocado and Fresno chile. You’ll also have roasted firecracker fish and 24-hour Korean kalbi short ribs with house-made kimchi.
At the bar, it’s craft beers from San Diego and California—but only on draft, an effort to cut down on the restaurant’s carbon footprint. There will also be wines on tap and fresh cocktails like the Duke’s Mai Tai with fresh passion-orange-guava juices and two types of rum. Or the Lavendar Colada with lavendar, coconut, pineapple and rum.
Boat drinks and beach food for everyone. Enough with the words. Please enjoy the first photos of Duke’s La Jolla. Duke’s is located at 1216 Prospect St., 858.454.5888.
Iconic Top of the Cove restaurant location gets new life
By Troy Johnson
After eight long years, one of the most iconic and prized restaurant locations in San Diego is finally getting a new tenant. The Top of the Cove—the 13,222 square-foot landmark location on Prospect Street—will now become Duke’s.
Duke’s is a chain of surf-culture restaurants named after surf legend Duke Kahanamoku. The first were opened in Hawaii and then expanded into SoCal (Huntington Beach, Malibu). It’s owned by one of the largest, family-owned restaurant groups on the west coast, T S Restaurants, which has home offices in Solana Beach and Maui. Duke’s will be their second San Diego restaurant (Jake’s Del Mar was the first), and their fourteenth waterfront property (including Sunnyside in Lake Tahoe).
“We are thrilled to have the opportunity to create a dining experience specifically for this unique landmark location,” says CEO Bill Parsons. “In the tradition of T S Restaurants, we look forward to providing guests with a magnificent setting along with delicious food and striking décor inspired by Duke Kahanamoku and the beach lifestyle here in La Jolla.”
The deal was brokered by Michael Burton and Danny Fitzgerald of Urban Strategies Group. “La Jolla has the best weather in the country,” explains Burton, a La Jolla native. “But we didn’t have a family place where we could sit outdoors overlooking the water, and have a great meal in a more casual environment.”
“Ownership’s goal was to bring additional traffic to Prospect Street, instead of dividing up the existing clientele by doing another ultra high-end, luxury concept,” he explains. “We wanted a high-quality operator with a proven track record, and we wanted to create a different experience.”
Top of the Cove first opened in 1955. It was the crown jewel of Prospect for decades, a place to prove you hadn’t forgotten your wedding anniversary. After swapping owners multiple times, it finally closed in 2006 and has been vacant since—the most high-profile reminder of the ailing economy. Owner Sheila Lipin spent millions renovating the property and put it on the market for $7.5 million in 2011.
Now two stories, the plan is for a more casual bar upstairs and a dining room on the bottom floor. La Jolla’s Marengo Morton Architects will handle the build-out along with Hatch Design Group (Island Prime, Jimmy’s Famous) and SixteenFifty (Rancho Valencia, L’Auberge). They’re shooting for a fall 2015 open.
Iconic Top of the Cove restaurant location gets new life
By Troy Johnson
After eight long years, one of the most iconic and prized restaurant locations in San Diego is finally getting a new tenant. The Top of the Cove—the 13,222 square-foot landmark location on Prospect Street—will now become Duke’s.
Duke’s is a chain of surf-culture restaurants named after surf legend Duke Kahanamoku. The first were opened in Hawaii and then expanded into SoCal (Huntington Beach, Malibu). It’s owned by one of the largest, family-owned restaurant groups on the west coast, T S Restaurants, which has home offices in Solana Beach and Maui. Duke’s will be their second San Diego restaurant (Jake’s Del Mar was the first), and their fourteenth waterfront property (including Sunnyside in Lake Tahoe).
“We are thrilled to have the opportunity to create a dining experience specifically for this unique landmark location,” says CEO Bill Parsons. “In the tradition of T S Restaurants, we look forward to providing guests with a magnificent setting along with delicious food and striking décor inspired by Duke Kahanamoku and the beach lifestyle here in La Jolla.”
The deal was brokered by Michael Burton and Danny Fitzgerald of Urban Strategies Group. “La Jolla has the best weather in the country,” explains Burton, a La Jolla native. “But we didn’t have a family place where we could sit outdoors overlooking the water, and have a great meal in a more casual environment.”
“Ownership’s goal was to bring additional traffic to Prospect Street, instead of dividing up the existing clientele by doing another ultra high-end, luxury concept,” he explains. “We wanted a high-quality operator with a proven track record, and we wanted to create a different experience.”
Top of the Cove first opened in 1955. It was the crown jewel of Prospect for decades, a place to prove you hadn’t forgotten your wedding anniversary. After swapping owners multiple times, it finally closed in 2006 and has been vacant since—the most high-profile reminder of the ailing economy. Owner Sheila Lipin spent millions renovating the property and put it on the market for $7.5 million in 2011.
Now two stories, the plan is for a more casual bar upstairs and a dining room on the bottom floor. La Jolla’s Marengo Morton Architects will handle the build-out along with Hatch Design Group (Island Prime, Jimmy’s Famous) and SixteenFifty (Rancho Valencia, L’Auberge). They’re shooting for a fall 2015 open.
Ask any local, human or shark—San Diego summer doesn’t really start until August. After June Gloom lifts and children file back into the halls of academia, our coastline comes to life with more space on the sand and a water temperature that finally rises above muscle-clenchingly frigid.
What better way to welcome Local’s Summer than by celebrating the bounty of the sea? At least, that’s what the gang at Puffer Malarkey Collective (PMC) figured when they launched Dockside Night Market four years ago.
Despite being born and raised in San Diego, Lillian Dang (the event’s co-producer and marketing director for PMC) says she didn’t know how abundant our local seafood scene was until she left and came back. “We are spoiled here,” she says, pointing not only to our plentiful produce from local farms, but also our sea-borne treasures.
When she and her co-producer Lucien Conner (PMC’s director of operations) brainstormed over what they felt the city’s food scene lacked, they realized: “What’s missing is an event that really celebrates the local seafood,” explains Dang.
Photo Credit: Enrique Espinoza
Dockside Night Market is meant to be a “San Diego summer party on the pier,” she says, bringing together local fishermen and local chefs to highlight the fruits of the local seas. Chefs from some of San Diego’s best restaurants clamor to be a part of the 15-chef-max roster, including Travis Swikard (Callie and Fleurette), David Sim (Kingfisher), Aidan Owens (Herb & Wood), Chianne Mallari (Herb & Sea), Tara Monsod (Animae), Jacob Ruck and Eric Bost (Jeune et Jolie), not to mention Mabel’s Gone Fishing, Bica, The Lion’s Share, Nine-Ten, Marisi… you get the idea.
Part of the intrigue is not knowing exactly what seafood will appear—in past years, there’s been uni, bluefin tuna, halibut, black cod, but it ultimately comes down to what’s fresh and what’s available. And with a chef lineup like that, it’s fun to imagine what sorts of surprises await. (If you’d like a small hint, there arecalendars of seasonal availability in the area.)
The one-night-only annual event takes place at Tuna Harbor Dockside Market on Tuna Harbor Pier (598 Harbor Lane), the same spot as the weekly fish market every Saturday from 8 a.m. until 1 p.m. or sellout (it’s usually the latter). VIPs get in at 6 p.m. and general admission is 7 p.m., and 100 percent of all ticket profits go to support the San Diego Fishermen’s Working Group, a 501(c)(3) nonprofit created to support the best interests of the region’s commercial fishermen. There’s also four cash bars and a live DJ (but leave the kids and pets at home).
“I think this is an event that can only happen in San Diego,” says Dang. Our city’s culinary cache is on the rise, and our proximity to some of the best fishing waters in the world make it a pretty dynamic duo. “It’s curated, it’s intimate, it’s all the things,” she promises.
The future of one of San Diego’s quintessential restaurants is up in the air. For 50 years, Kearny Mesa’s 94th Aero Squadron has slung its signature champagne brunch buffet, lunch, and dinner from a WWI-inspired restaurant and events space that looks like it was dropped straight from the French countryside. Recently and without fanfare, the restaurant added a message to its website that reads “Our restaurant is closed until further notice. We apologize for the inconvenience.” Mysterious, alarming, and vague—one can only hope it takes flight once more.
Apparently July is “National Pickle Month,” and if I’d known sooner, I would have celebrated accordingly (by stealing all the leftover pickles from people’s plates at lunch). I’m already deeply devoted to TNT’s pickle pizza any month of the year, but Town and Country Resort in Mission Valley is joining the briny fun with two specials at the lobby bar Monkeybar through the end of June—the Monkeybar Spicy Pickletini (vodka, spicy pickle juice, dry vermouth, the the resort’s housemade Riki Tiki hot sauce) and the “What’s the Big Dill” pizza, a not-terribly-creatively-named pie with mozzarella, red sauce, dill pickles, bacon bites, and a dill garnish. I’ll admit I haven’t had a pickle pie with red sauce before, so I’m interested in checking it out for that novelty alone. (Have you tried either? I’m genuinely curious how they are, so drop me a line at [email protected] to let us know!)
Since 2009, restaurateur Tracy Borkum’s Urban Kitchen Group restaurant collective has operated places like Cucina Urbana, The Kitchen at MCASD, and more, racking up local likes and an IYKYK reputation for solid food at decent prices. Now, all three of her Cucina locations (San Diego, Newport Beach, and Irvine) are offering new price-conscious specials that help ease the financial stress for people who just want to eat some damn good food without going broke. One example: for $145, their Sunday Supper special feeds four people with a family-style Italian feast of focaccia, salad, a whole spatchcock chicken, veggies, polenta, a choice of Rigatoni Bolognese or Bucatini Amatriciana, and tiramisu to finish things up. For a casual pizza and wine night, their happy hour bar special from 2 p.m. to 4 p.m. gets you a margherita or pepperoni pizza, plus a bottle of red or white wine for $45. Simple? Yes. Savings? Also yes. Scrumptious? Undoubtedly.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Entrepreneurs typically launch businesses because they’re passionate about a product or service, not because they want to manage its finances. While working to carve out a niche in their respective industries and drive their companies forward, many business owners find themselves bogged down by day-to-day accounting. Their existing accounting tools don’t provide the necessary visibility or insight, and they don’t have the time or resources to hire additional staff or a chief financial officer. That’s where NOW CFO comes in.
For more than 20 years, NOW CFO has been pairing businesses across the country with experienced accounting and finance professionals. Its outsourced model allows clients to customize solutions that match their individual needs, size, and financial challenges, whether that’s fractional or interim support, project-based services, or full-time placement.
NOW CFO’s clients range from startups preparing for rapid growth to established companies that need additional financial leadership without the commitment or expense of building an in-house team. However, many of these companies don’t fully understand their needs until they experience a “trigger” event: preparing for an acquisition or capital raise, navigating a first-time audit, or another period of transition. With a team of over 300 consultants nationwide, NOW CFO can start quickly and match the right expert to the right business.
“It’s important for companies to have financial visibility, and we can help them avoid a lot of the potholes that companies often run into,” says Mariah Block, a partner at NOW CFO’s San Diego branch. “Roughly half of our clients have an in-house finance person or department, and we’re resourced for more bandwidth when they need an extra set of hands at the staff or senior accountant level, or the controller or CFO level. Some clients use this a few hours a month and others use multiple people close to full-time. Our model is solution-based and customizable. We’re like a faucet you can turn on and off.”
With NOW CFO, there’s no one-size-fits-all approach. Solutions are based on the client’s individual goals, challenges, needs, and budget, meaning a client never pays for more than they need. Whether it’s a few hours of executive-level guidance or a full accounting team to support daily operations, NOW CFO meets businesses where they are and grows alongside them.
“We pride ourselves on providing our clients with the right resources at the right rate and being able to evolve as their needs evolve,” says Block.
And clients appreciate on-demand access to cost-effective support designed to improve performance and profitability.
Luxury car storage service Auto Concierge has partnered with NOW CFO to support growth over the past year. The arrangement began with a staff accountant who covered a leave of absence, but as the client’s needs changed, they also added a controller role. This allowed Auto Concierge to put effective processes in place and navigate operational challenges. Lori Church, Auto Concierge’s chief operating officer, says NOW CFO has been an “outstanding resource” and a “true strategic partner.”
“From the controller to the bookkeeper, every professional they’ve placed has brought a high level of expertise, responsiveness, and professionalism to our organization. Their team took the time to understand our business of high-profile clients and needs, adapted quickly to our fast-paced environment, and became a trusted extension of our team,” she says. “As Auto Concierge continues to grow, having a reliable financial partner like NOW CFO has allowed us to strengthen our financial and business operations while remaining focused on delivering exceptional service to our clients.”
Ten million dollars can buy 30 small helicopters, two or three houses in Del Mar (depending on how many bathrooms there are), or one really, really extravagant restaurant remodel. Harrah’s Resort Southern California went with that last one, revamping the former Salt & Fin space into Tierra y Mar, the resort’s new signature restaurant next to Hell’s Kitchen by Gordon Ramsay.
The 25-year-old Valley Center casino and resort went through its first major expansion in 2014, adding more pools, more restaurants, a convention center, and hundreds of new rooms—basically, the full works. In 2016, the Rincon Band of Luiseño Indians officially renamed the land the resort sits on as “Funner, California,” dubbing David Hasselhoff (excuse me, The Hoff) as the rechristened town’s first mayor and inviting guests to leave their hassles behind.
Still, any respectable resort knows the spectacle has to be fresh to keep guests coming back for the newest, most eye-popping, droolworthy, thrill-inducing, jackpot-hitting experiences. So Harrah’s spared no expense with Tierra y Mar, tapping JCJ Architecture to completely reimagine the 7,245-square-foot restaurant as a transportive Mediterranean-meets-Mexico space bridging Cycladic and Moorish architecture details with mid-century glamour.
Courtesy of Harrah’s Resort Southern California
Derek Sola, design principal at JCJ and project lead, says his team had to completely demolish Salt & Fin to create Tierra y Mar from the ground up—literally. The Tini Bar? Adios. The fixtures and furnishings? Vayan con Dios! The very floors, walls, kitchen, and ceiling? Gone. New plumbing, new kitchen equipment, new HVAC—tabula rasa.
Now, the natural wood-lined, mosaic-laden, greenery-rich space feels like a coastal hacienda, with woven elements and artisan accents that seem surprisingly intimate in such a sprawling room. Sola says by moving the kitchen and back-of-house operations out of view, guests can focus more on the dining experience than the cooking process. And yes, it’s meant to feel wildly different from the flashing lights and ding-ding-dings of the casino floor. That’s why the entry portal uses columns and archways—it’s like a bridge from buzzy commotion to complete calm.
Courtesy of Harrah’s Resort Southern California
Considering Tierra y Mar translates to “land and sea,” specialty chef Bryan Texis highlights both as forefronts of the menus, incorporating his birthplace of Mexico City, childhood home in Baja California, and current proximity to Baja. It’s that all-encompassing influence that Harrah’s food and beverage Director Ryan Adams says served as inspiration. “We pulled influences from all over the country,” he says, pointing to items like birria (Jalisco), whole Pacific rockfish (Baja California), salmon zarandeado (Nayarit), and tacos al pastor (Mexico City).
“Our goal was to create just a fully immersive menu for all to enjoy, despite whether or not you grew up in Mexico, eating your abuelita’s food, or you are new to the area and just want something that just tastes amazing,” says Adams.
Highlights include salmon marinated in a chipotle sauce and served with arroz verde and a petite frisée salad with cucumber, cherry tomatoes, citrus segments, and honey citrus vinaigrette; a shrimp aguachile appetizer with cucumber, red onion, radish, avocado, and cilantro; a salsa sampler with three heat levels; the “siete mares,” or “seven seas,” with seared seabass, mussels, littleneck clams, scallops, shrimp, and fried crab cakes, all served in a lobster tomato consommé; and their house birria: an eight-ounce braised short rib wrapped in hoja santa (an aromatic herb from Mexico), served with consommé reduction and a sweet corn purée. Texis’ pan de elote provides a sweet-and-savory end to a meal, made with fried corn bread, chantilly (whipped cream) banana mousse, pecans, and totomoxtle (corn husk).
Courtesy of Harrah’s Resort Southern California
While menudo and brunch (think breakfast burrito, huevos rancheros, and a masa waffle) will only be available on the weekends, the bar is always open. Naturally, Tierra y Mar’s bar emphasizes tequila, with plenty of beer, wine, cocktails, and margaritas. Like Old Fashioneds? Try the Tequila Old-Fashioned, made with Callfino Añejo, agave, orange bitters, orange peel, and dark cherry. Or kick up your margarita by opting for a blended Mangonada, with Casa Dragones blanco tequila, passion fruit liqueur, blue curaçao, mango puree, Chamoy, and fresh lime, served with a chamoy and tajin rim and tamarind candy stick.
Pulling off such an ambitious, far-reaching restaurant revamp required a group effort, says Adams. General manager Jill Barrett, vice president of resort operations Shannon Upson, and the Rincon Band of Luiseño Indians have worked for a year-plus to bring Tierra y Mar to life. It might not be “traditional” Mexican food, according to Adams. But he invites guests to take a chance on their approach.
In other words: come for the fun, stay for the food.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
When Rigo Munoz opened a weekends-only taco stand on Market Street in 2018, at first, he was just hoping to sell his tacos to however many customers he could. That low-key, word of mouth approach worked well for a couple years. Very well.
“Then, the line started,” he laughs. He began to double his sales week after week, until an influencer from Tijuana paid them an undercover visit in 2024. Munoz was hanging out in his backyard the next Monday when his phone started pinging and ringing off the hook. “So I go onto my social media and there, lo and beyond, the video already had 10,000, 12,000 views in like, less than an hour,” he says. The next day, there was a line of customers waiting for him before he opened at 5 p.m. The Chula Tacos revolution sparked there.
Now, he’s ready to open his third location on August 1 at 4994 Newport Avenue in Ocean Beach. It wasn’t an easy or straightforward path—the city shut down his original location citing too much noise and traffic. But Munoz was looking ahead, already in talks with a restaurateur to take over his space at 1719 Palm Avenue in the Nestor neighborhood of southeast San Diego. From the time he got shut down to getting the keys of his first brick-and-mortar was less than two days.
The second location in Chula Vista caught fire on Valentine’s Day and is slated to reopen later this fall (689 H Street). Munoz says he also plans to open a fourth location somewhere between the Ocean Beach and Morena Boulevard areas, but has aspirations for more.
“I’d like to become the In-N-Out of tacos,” he says. He’s actively looking for places that could support either a drive-thru or the typical fast-casual taqueria style, but no matter what, he’s going to keep his menu simple.
Each location has the same menu, except labio, which are ox lips, and beef intestines. They’re top-sellers at Palm Avenue, but might not translate as well to the OB crowd, he says. But guests can still get their fix of vampiro tacos, tacos de trompo, and from-scratch horchata and jamaica.
Chula Tacos is best known for its kekas (pronounced keh-kuhs), which are extra-large quesadillas stuffed with your choice of meat. “It’s a hefty thing,” Munoz promises. It’s such a trademark that he filed for a patent, which is still pending.
Building a taco empire has been a long time coming. Munoz first started making tacos at age 12, and has operated a number of cafes, delis, and other businesses on both sides of the border ever since. “We’re a family business,” he says. He’s been trying to hit that mother lode for years—and all it took was one video to light the fuse.
The newest location of Chula Tacos opens August 1 at 4994 Newport Avenue, Suite A in Ocean Beach. Hours of operation are 11 a.m. to midnight daily. (Opening date subject to change.)
Courtesy of Oceanside Sustainable Food Festival
San Diego Restaurant News & Food Events
Beth’s Bites
Everyone (clap) watches (clap, clap) women’s sports! (Thunderous applause!) San Diego’s first women’s sports bar, One of Us, opened this week in the former URBN Pizza space in North Park. I stopped by the preview and can confirm the Big Ass Fan is still there, but now there are tons of TVs lining the walls ready to broadcast women’s soccer, basketball, volleyball, and all the other sports events you could ever dream of. (And yes, they’ll be showing the men’s World Cup on Sunday, because I guess people watch men’s sports, too.)
Rolando’s ears must have been burning, because a month after interviewing chef Coral Strong of the now-closed Garden Kitchen, Campus Burgers announced plans to turn the formerly hyperlocal farm-to-table restaurant into a spot for affordable smashburgers. I’m sure the local college kids will appreciate the $1.99 smashburger special—although let’s face it, in today’s expensive times, everyone is ready for a wallet-friendly outing.
A few months ago, I gave Navore Market’s farm-to-front door delivery service a try and as a longtime former CSA subscriber, I have to admit it felt nice to leave the produce purchasing to the pros. But as of July 12, you can now head to Navore’s second community pickup hub at Mission Valley YMCA (5505 Friars Road) every Sunday from noon to 4 p.m. Having a centralized drop-off point makes it easy for farmers, and buyers don’t have to commit to a subscription—sounds like a farm-to-table win to me.
Keeping on with the farm-to-table news, the 4th annual Oceanside Sustainable Food Festival is scheduled for July 25 in downtown Oceanside, bringing 50-plus vendors together for a day of global food and drink, artisan products, home goods, live music, and more. The event usually draws in a couple thousand people, so might I suggest arriving close to the 11 a.m. kickoff for the best chance at maximizing your nom?
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.
If you’re anything like us, it can be easy to get so caught up in taking care of everyone else, that your own needs get lost in the ether. But while this may be a cliché, that doesn’t make it any less true: You can’t give your best self to other people unless you’re taking care of yourself.
Sometimes, that looks like stopping in for your regular acupuncture or chiropractic appointment. Other days, it means giving your body the fresh, organic fuel it needs to truly feel and function at its best. And some other times still, it involves leaving your responsibilities behind for a weekend to pamper yourself at an incredible resort and spa.
Only you can decide what your truly need. We’re just here to help you find the best ways to get it.
Tommy Bahama Miramonte Resort & Spa
Island living meets desert luxury at the Tommy Bahama Miramonte Resort & Spa in Indian Wells. When you step onto the 11-acre property, you’ll be surrounded by sweeping view of the Santa Rosa Mountains with olive trees and fragrant citrus groves decorating the grounds. In other words, everything about this relaxed but refined resort is primed to help you let go of the stress from home and enjoy easy sun-soaked days and gorgeous starry nights.
The rooms blend calming, woven textures with Tommy Bahama’s signature tropical prints and feature private lanais, making it easy unwind the moment you walk in the door. If you book one of the four Villa Suites, you’ll be treated to exclusive Tommy Bahama furniture and unique personal touches to further that feeling of instant ease.
At the award-winning Spa Rosa, the expert team will help reset and recharge your body and mind using methods and rituals inspired by the desert. The 12,000-square-foot retreat includes outdoor soaking pools, eucalyptus steam rooms, and outdoor cabanas, as well as massages, facials, and body masks—all aimed at creating a day dedicated to you. We’re particularly partial to the Day Long Escape, an indulgent all-day affair of CDBs soaks, renewing scrubs, life changing massages, and transformative facials.
Following your treatment, continue the experience with a meal on the patio at Grapefruit Basil. We love the Hamachi Crudo, a light, citrus-forward dish featuring premium yellowtail, house-made ponzu, creamy avocado, and fresh seasonal garnishes.
Whether you’re strolling the gardens, relaxing beside its saltwater pools, or indulging in a restorative treatment, you’ll be able to escape in style and relax in luxury at the Tommy Bahama Miramonte Resort & Spa.
Healcove Chiropractic
There’s no shortage of ways to stay active in San Diego—but if you really want to enjoy everything the city has to offer, you’ve got to make sure you’re giving your body its tune-ups. Enter: Healcove Chiropractic. The board-certified chiropractors and wellness professionals at Healcove are experts at addressing that stage where you’re not injured, exactly, but you’re not at 100%, either. Maybe you’re feeling a bit tense or stressed out. Or it could be that you’re not quite moving the way you want to. Sometimes, it’s just that the accumulation of days, weeks, or even years of daily strain is starting to take a toll. No matter what stage you find yourself at, the Healcove Chiropractic team can provide integrated, preventative care centered on long-term, science-backed approaches that ensure you can always stay active and live the life you want to live pain-free.
This starts by providing truly individualized care. Every patient can expect a thorough 60-minute consultation session that includes a posture and movement screening. This allows the team to develop a completely personalized plan. That plan might include chiropractic care, acupuncture, or massage therapy, as well as functional fitness training, vibration and sound therapy, and Dynamic Neuromuscular Stabilization, a clinical rehabilitation method that retrains the body’s stabilization systems. Whatever the team recommends, you can be sure that it’s tailored to meeting your body’s needs today and the future.
There’s a reason that San Diego Magazine named Healcove the “Best Chiropractor in San Diego”—don’t wait until you’re struggling with an injury to find out why. Book an appointment today for holistic, integrated care that helps ground and heal your body before it reaches a crisis point.
Juice Holler
West Coast wellness culture meets the community feel of Southern Appalachia at Juice Holler. Juice Holler’s menu consists of made-to-order smoothies and smoothie bowls, as well as grab-and-go cold-pressed juices, wellness shots, salads, and more. It operates from the blissfully simple premise that fueling up with food and drink that’s guilt-free and good your body should be simple, accessible, and, above all else, delicious. And if you haven’t yet made it out to the Encinitas café, which opened just this year, let us be the first to tell you: Juice Holler delivers on each and every of these fronts.
We love the Supercharger smoothie, a mood-lifting and body-fueling option made with banana, almond butter, blue spirulina, maca, grass-fed whey protein, raw cacao nibs, medjool dates, and coconut milk. We’re also partial to the Thrive Alive smoothie bowl, where avocado, mango, sea moss, spirulina, mint, coconut milk, and agave are mixed and topped with coconut, chia seeds, strawberry, mango, and chocolate drizzle. The wellness shots include the Detoxifier, a cleansing blend of kale, cucumber, lemon and spirulina, plus a shot specially designed to fight inflammation (named, fittingly, Anti-Inflammation). Probiotic overnight oats, lemon turmeric bars, and strawberry shortcake chia pudding are other standouts on the grab-and-go menu.
Much of the vibe feels beachy North County chic—think green tile with orange and pink accents, grounded with greenery and natural wood—but Juice Holler founder Kelly Sergott, a longtime Encinitas local, has also enfused the space with her Kentucky roots. In Appalachia, a holler is small valley between hills and mountains, where nature reigns, community is king, and nourishment comes right from the land. At Juice Holler, Sergott has created a holler for the busy modern times, using local ingredients to create a spot for people to come together and enjoy fresh, fast, feel-good fuel for their day.
Everwell Acupuncture
We’ve all had that experience with a medical professional where we’ve felt rushed, ignored, or misunderstood—and ultimately, like we didn’t get the answers that we needed. But at Everwell, the holistic acupuncture practice located in Solana Beach, the care team wants to transform your understanding of what healthcare can look like.
Patients at Everwell experience care rooted in intentional listening and radical empathy—and trust us, those aren’t just corporate buzzwords. This place actually puts those ideas into practice. You will always be given the time you need to tell your story— initial in-take appointments are two hours long—and you can rest assured that your story will be believed. Every single question and concern will be addressed by a dedicated practitioner who wants to find the specific solutions that work best for you, and you’ll receive care that’s aimed at healing the body, mind, and spirit.
Everwell’s highly trained, doctorate-level practitioners blend evidence-based acupuncture with the practice of classical Chinese medicine. (If you’ve never tried acupuncture before or aren’t sure if the team will be a fit, we’d highly recommended Everwell’s complimentary 20-minute consultations.) Research shows that by stimulating specific points on the body, acupuncture activates a natural healing response in the body, helping to restore balance, regulate the nervous system, and improve overall wellbeing. This allows the practice to address an incredibly wide range of conditions from chronic pain and autoimmune disorders to digestive issues, from stress and burnout to headaches migraines, fertility and postpartum struggles, hormonal imbalances, sleep concerns and more.
At Everwell, you can expect to feel heard, trusted, respected, and cared for. This is a space that doesn’t want to be just another healthcare provider you visit; it wants to provide patients with dedicated partner who will be there for their entire health journey.
