Sometimes it seems easier to tear down a historic building than renovate it. Hotel del Coronado’s crimson-and-white wood exterior is painted in sentiment. Someone’s diminutive grandparents got engaged under that awning, so they don’t care how many tall Europeans hit their head on it. A family has vacationed every summer in room 412, so that crawl-in closet is just fine. Marilyn Monroe stood on those stairs in Some Like It Hot, and they’re still warm from the experience.
The world traps iconic places like the Del in structural purgatory. Its operators are straightjacketed by our precious memories. People who suggest changes are seen as heretics who would’ve told Jesus to shave.
And yet no person or building’s immortal or perfect. No human is as ruinous and destructive as a vacationing human. Rain and wind and sun exact their small, epic revenges. Modern times require modern adjustments.
That’s why the Del approved a $200 million renovation (it was actually approved nine years ago, but economy and bureaucracy and, I’m sure, a few understandable emotions stalled it until now). The plans include a new grand entrance, a palm-lined walkway, underground parking, new rooms, a new roof, a bunch of stuff. But I’m concerned with its new restaurant space—what was once 1500 Ocean is now Serea.
It’s not merely a paint job and a new name. They put an artful hole in it and bet big on sustainable, local seafood.
Masi also started Light Group (a big, giant hospitality thing that ran half of Cool Vegas before being acquired by Hakkasan Group), so he’s no stranger to pressure. But, still. This is the Del. Built in 1888 by an architect with a middle initial (James W. Reid), it’s got more history than all of Vegas. I ask whether it gave him cold sweats.
“Just the opposite,” he says. “It’s this beautiful old hotel and we needed to respect the integrity of the exterior and the heritage of it. How do we create something that really feels like it belongs there? Making it super modern would feel awkward and out of place. We needed classic beauty.”
So he worked with design group Studio Munge (the Toronto-based firm that designed the William Valle Hotel in Brooklyn) to create a “high-end, fun, casual bistro.” They softened the room. They lightened it. They unserioused it. “We stayed away from hard materials,” he says. “We used organic, soft materials like leathers and ropes.”
Ropes are cringey for anyone who lives in a beach town. Nautical themes earn the biggest groans. “It’s so far from nautical and the tongue-in-cheek beach restaurant,” Masi assures. “We found inspiration from overseas on a Greek island and on the Italian coast.”
The biggest thing they did was break it open. I’ve always felt 1500 Ocean was a little too insular, a little too turtled inward and afraid of the famous sun. The Del is majestic, but its majesty is catalyzed by the water at its doorsteps.
“It felt a little closed in and hiding from the ocean,” says Masi. “We opened up the side a bit. It flows out onto the deck and onto the lawn and the beach. Now 60 percent of the restaurant is seated outside.”
May seem like a big change. But it’s not the first time the restaurant has had work done. It was originally a “ladies’ restaurant,” with bowling alleys on the sides. Then a cocktail lounge and beauty shop. Then a Polynesian tiki concept. Then the regal Prince of Wales Grille. For the last 13 years it’s been 1500 Ocean.
For Serea, native San Diegan chef JoJo Ruiz—who’s also the exec chef of Lionfish at the Pendry—will focus on hyper-sustainable seafood. “JoJo’s doing it right—not just talking the talk but really supporting local fishermen,” says longtime sustainable seafood wholesaler Paddy Glennon. Ruiz was named a 2019 James Beard Foundation Smart Catch Leader for his sustainable seafood program at Lionfish.
A day after we talk, Ruiz texts me a photo of four whole sea bass he just received from local fisherman Kelly Fukushima. At Serea, there will be a seafood case with ice full of whole fish like this. Diners will select their fish from the case, and Ruiz’s crew will take it to the kitchen, gut and fillet it, grill it skin-side down (“crispy skin is the best part,” Ruiz notes) while spraying it with vinegar, lemon salt, and olive oil every couple of minutes, and serve it butterflied to the table.
“It’s about building that relationship with local fishermen and connecting people with San Diego’s seafood,” says Ruiz. “Kelly Fukushima is coming out to train our cooks and servers on local rockfish. I’m going to try not to use any fish from overseas at all.”
So Serea will be a showcase of San Diego’s other attraction that’s really gained steam over the last four years—Tuna Harbor Dockside Market, where local fishermen unload their catch and sell it directly to the public every Saturday. There will be a raw bar, sashimi platters, seafood towers, and composed dishes. An indoor-outdoor bar will be the focal point, with specialty cocktails, local craft beers, wine, and that billion-dollar ocean.
“I just hope people look at it and say, “Wow, this really fits,’” says Masi.
Take a look at the first photos of Serea below.
Serea opens June 29. Open from 5 p.m. daily, Saturdays serving lunch at 11 a.m. Hotel del Coronado, 1500 Orange Avenue.
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.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Matt Furman Photography
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Matt Furman Photography
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
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.
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.
