When his business partner Adam Cook, who also owns Bluefoot Bar & Lounge in North Park, saw the old Coo Coo Club property for sale, Gerde said he immediately knew what he wanted to build. “I was like, if you did a country bar in East County, it would go over pretty well.” Fast forward two years, and Neon Moon will open on Wednesday, October 30 in Lakeside.

Gerde originally hails from Washington State and says that roadside bars he’d stop at when driving through rural areas of Montana and Idaho inspired him. But he wanted to create something thoughtful, “a bar that feels transportive,” he explains, driven by quality cocktails and ambiance.

Cook is no stranger to early entry into burgeoning neighborhoods, either—when he opened Bluefoot in 2006, North Park had hardly begun to emerge as a destination for locals, much less tourists. Now, it’s known as one of the hippest neighborhoods in the country, recognized by outlets like Forbes and Travel Mag.

They formally acquired the space around 18 months ago, with Cook and Sarah McAlear as principal owners, Gerde as an operating partner, and Sina Kennedy as another partner. They had to completely gut it to create a 21+ concept partially inspired by ’70s and ’80s country bars in Texas.

Inside features a lounge area with a working fireplace, along with a stained oak bar and crushed velvet orange chairs for a lived-in living room feel, explains Gerde. He handled much of the design, inspired by elements like his dad’s old Chevy pickup. 

“The seating area has green vinyl booths, and I mirrored the stitch pattern off of one of my dad’s old trucks,” Gerde says. “Then you work your way down to the dance floor, three steps from the bar and lounge area with a checkered floor.” A disco ball and velvet paintings lead past two pool tables before getting to the outside patio.

“It looks like a really well-done backyard patio,” he promises, with another fireplace, string lights, corn hole, darts, and passionfruit vines growing along a hog wire fence. “The outside also has a full working bar… everything that’s available inside is available outside,” he explains.

Cook and Gerde brought on Nickey Bakke to manage the bar program, which will incorporate her experience at places like the tiki sensation Tonga Hut in Los Angeles, Market in Del Mar, and South Congress venue The Continental Club in Austin, Texas. Neon Moon will offer four draft cocktails, a typical menu, 10 draft beers, and at least 25 cans and bottles. 

Expect tiki-inspired offerings, riffs on classics like an Old Fashioned and espresso martini, and novelties like a Rattlesnake margarita inspired by Bali Hai’s famous Mai Tai and served in a chilled mug. It’s made with anejo tequila, mezcal, agave nectar, lime, and Everclear because “what’s more country than Everclear?” he laughs. “High-proof neutral spirit? Absolutely.” 

Gerde says he hopes Neon Moon will be different in a neighborhood lacking specific product-driven places to hang out but seems familiar to everyone who walks in. “I think that when they get there, they’ll feel like they’re in another place in time,” he says. He hopes to be a part of the area’s evolution as well. “I think East County is going to change,” he muses. “There’s plenty of room out there.”

San Diego Restaurant News & Food Events

San Diego Beer Week Begins This Friday

Friday, November 1, kicks off the 16th annual San Diego Beer Week, hosted by the San Diego Brewers Guild. The 10-day event takes place at breweries, bars, restaurants, and brewpubs across the county to celebrate local, independent, craft beer, starting with a virtual kick-off toast at 7:30 p.m. Be sure to check the Guild’s website for a calendar of activities and social media for pop-up events and more opportunities to partake.

Don’t miss the annual Capital of Craft IPA collaboration beer, a West Coast IPA available on draft and in cans at all Guild member breweries during Beer Week. Festivities wind down at the Capital of Craft Beerfest on Saturday, November 9, behind Kilowatt Brewingon Clairemont Mesa Boulevard. Get your tickets to the 21+ event here. 

Beth’s Bites

• “Cancer bad, cocktails good” seems universally agreed upon by those who imbibe for a cause. On Friday, November 1, head to Understory Bar for the Susan G. Komen Sip for a Cause with F&K Spirits to raise money and awareness of breast cancer. 
• It’s hard to know what news is real right now, but it appears that Pancho Villa in North Park is, in fact, actually closing. Get your tortillas while you still can.
• Nightlife venue and Asian-inspired restaurant AKA is now open at 611 Fifth Avenue, with plenty of plates, cocktails, and sexily-lit moodiness. 
• Free pizza, anyone? Mr. Moto is teaming up with the YMCA to offer a free pizza every Monday in November to raise money for the YMCA’s Solidarity Journey, a program aiming to end youth homelessness across San Diego. More information is available here, and yes, some exclusions apply.

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].

The post Country Cocktail Bar Neon Moon Opening in Lakeside appeared first on San Diego Magazine.

Eric Manuel (Pizza Kaiju) and Robert Alfonso (Cafe Indonesia) partnered together previously to launch Ewa ‘88 at Market on 8th, but when they had to vacate the space earlier this year, they knew they wanted to stick together and expand their collaborative efforts. They brought on two new partners: Winter Smiley of Homegrown Youth Collab, a cross-border collective to nurture creativity for young people, and Mike Simpson, Alfonso’s lifelong friend.

Alfonoso says multiple eateries will all fall under the Pizza Kaiju umbrella, including Yoshuku Diner, Ultra Coffee & Donuts, and a bar area with 20 taps. “It’s kind of one big vision under one roof,” says Manuel.

The diner, inspired by Alfonoso’s childhood in Japan, will feature homestyle Japanese dishes like katsu curry, hambagu (hamburger steak), and spaghetti napolitan that riff on the idea of yoshoku, or a Japanese interpretation of Western-style cuisine.

“What we’re doing is we’re taking the Japanese interpretation of what the west should look like, and we’re bringing it back where we’re trying to interpret what they think the west looks like—here in the west,” Alfonoso explains. “It’s kind of flipping it back again.” 

Mostra Coffee will be the exclusive coffee provider for Ultra Coffee & Donuts, named for Ultraman, the fictional superhero who battles kaiju (Japanese monsters like Godzilla). “Ultra Donuts is going to feature a rotating menu of curated brioche donuts—we’re looking to have maybe four or five, with a steady rotation of new flavors every two weeks,” explains Alfonoso.

Pizza Kaiju’s original menu of New York-style and Detroit-style pizzas will make their comeback, along with weekly specials and rotating chef collaborations. Manuel says collaboration will be a cornerstone of the space, with plenty of pop-ups and guest chef opportunities already in the works. Through that aspect of the business, Smiley says the group hopes to add to the already rich culture in Barrio Logan, where their door will remain open for the community. 

“Having a space where we can basically post up and do our programming, and have the community come through and experiment and find their voice—whether through performances or workshops or different events—that space is here for them.”

The new Pizza Kaiju hopes to open in December at 1985 National Avenue in Barrio Logan.

San Diego Restaurant News & Food Events

An’s Tianguis Pops Up Twice This Month

We’re in the Golden Age of restaurant collaborations, and when two entities like An’s Gelato and Puesto join forces, I have to assume that deliciousness will follow. On Saturday, October 26, from noon to 3 p.m. and Tuesday, October 29 from 5-9 p.m. at Puesto’s Mission Valley location, guests can sample four new collab flavors, including Rebozo (Fresas con Lemon Verbena Crema), Sarape (Double Mexican Mint Chocolate Chip), Morral (Flan), and Huipil (Mango with Passion Fruit Jam), as well as a unique gluten-free blue corn waffle cone. Reservations are needed for Saturday (available here), while Tuesday is open to all. 

Beth’s Bites

• Two big wins for San Diegans at the VinePair Next Wave Awards this year! Derek Gallanosa (GOAL Brewing) took Brewer of the Year home, and Erick Castro (Gilly’s House of Cocktails) captured Drinks Professional of the Year. Congrats to them both on the well-earned recognition.
• Big City Bagels continues its slow spread across San Diego with 12 satellite locations. However, only their second brick-and-mortar bagel and coffee house is coming to 4152 30th Street in the former Solomon Bagels & Donuts space. The grand opening is slated for the first week of December, just ahead of the company’s 30th anniversary on December 26.
• Halloween is coming up fast, and Hangar 76 in Oceanside is ready. The space’s resident brewery, Tipping Pint Brewing, is holding a Halloween Swashbuckler Soiree on Saturday, October 26, starting at 1 p.m. Expect food, beer, tarot reading, a costume contest, live music, and more. I’m not 100 percent sure if that means a pirate will be the one reading your fortunes, but I guess we’ll have to show up to find out. 

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].

The post Pizza Kaiju Opening Collaborative Space in Barrio Logan appeared first on San Diego Magazine.

Launching any independent business means taking huge risks, financially and emotionally. After 3.5 years (specifically, post-Covid years), the pair recently decided to put the brewery up for sale. 

Kim says they didn’t know what to expect when it came to operating their brewery. He’d never worked in the service industry before. “We were eager to make our stamp on the San Diego craft brewing scene,” he explains. But after nearly four years of running a business, he says the reality of ownership blindsided them. “We’re lucky to get more than a few days off a month,” he says. The work-life balance worked—until it didn’t. “We decided we wanted to go back to being employees somewhere else. A regular schedule seems more sense to both of us right now.”

Ataraxia’s 3.5-barrel turnkey brewhouse for sale comes with four seven-barrel fermenting vessels and a seven-barrel Brite tank with an annual output capability of 350 barrels annually. The 50-person tasting room and 15-tap system are also included in the package, with lots of space for parking and hosting events. Once the new owner gets a license, Kim says they could start brewing and serving immediately. 

Until a severe offer comes through, the partners say Ataraxia will continue business as usual, even as they transition away from brewing. Kim is working again as a project manager for a tech consultancy firm, while Rudy looks to put his civil engineering degree to work. 

San Diego’s craft beer scene made it through the pandemic years relatively unscathed, but every boom has its fizzle. It’s now clear the local industry has leveled out to a new normal, as opposed to the unsustainable growth of the 2010s, and Ataraxia isn’t the only brewery operation for sale right now (Bolt Brewery) or recently sold (Helia Brewing). New breweries are still opening steadily (Weir Beer) and growing (Karl Strauss). Considering that around 20 percent of small businesses fail in the first year, making it this far remains an accomplishment that the duo should—and does—feel proud of. 

“The word ‘ataraxia’ itself means tranquility, and we feel that our tasting room really encapsulated that feeling,” says Kim. “There is a lot to be proud of with the time we had, and the community and friends we made along the way is atop of that list.” 

He adds a piece of quick advice for aspiring brewery owners hoping to follow in their footsteps. “You are capable of accomplishing and enduring more than you think you are capable of, and the journey to finding that out is worth everything. Rudy agrees. “Follow your dreams!”

Serious inquiries can be sent to [email protected]. 

San Diego Restaurant News & Food Events

Portland’s Le Pigeon Joins Two Ducks on Monday, October 21

San Diego is preparing to receive a PDX infusion when local pop-up series Two Ducks hosts Portland-based Le Pigeon on Monday, October 21. Chefs Danny and Dante Romero will collaborate with James Beard Award-winning chef Gabriel Rucker and chef Dana Francisco for a one-night-only pairing experience with Oregon and French wines alongside Southern California and Mexican-influenced dishes. Reservations are now available here.

City Tacos Partners Up With Papalo

Gerry Torres, owner of City Tacos, has partnered with his next-door neighbor—chef Drew Bent and his La Mesa barbecue hot spot, Papalo. “Our collaboration is going to take Papalo to new heights,” says Torres, saying they plan to refine the menu with new items, including vegetarian options and monthly chef’s specials, as well as catering options and future expansion opportunities. Papalo’s hours will also be more consistent: Tuesday through Sunday from 11 a.m. to 8:30 p.m. “This is the start of something big,” Torres promises.

Beth’s Bites

• Weir Beer is opening in Vista. The soft opening period starts on October 18, with the grand opening following on November 1. Check their Instagram for details about the official celebration, which includes a costume contest.
• Speaking of grand openings, Torque Coffee is the latest coffee shop to hit the San Diego scene at 3459 El Cajon Blvd and will host their grand opening extravaganza on October 20. Stop by from 10 a.m. to 6 p.m. for drinks, lots of vegan/vegetarian bites and non-alcoholic cocktails, music, and more. 
• After many twists, turns, and different addresses, the newest outpost of Tuetano Taqueria is now open at 216 Third Avenue in Chula Vista. Welcome home, Priscilla Curiel!

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].

The post Kearny Mesa Brewery Ataraxia Aleworks Goes Up For Sale appeared first on San Diego Magazine.

Henderson says guests should expect Vále to feel like a little sister to Valentina, the Spanish-Mediterranean bistro that Mario and Morgan Guerra founded in 2019 and named after their daughter. The Guerras’ restaurant group The Leucadia Co. also operates Hamburger Hut, Corner Pizza, and Jaguar Paw, and the couple had been looking to replicate Valentina’s success in North County. 

Many of Valentina’s dishes ( including the croquetas de iberico, gambas al ajillo, and jamón ibérico sliced from behind the bar) will appear on Vále’s menu, and it’ll share its big sib’s emphasis on small plates and local, sustainably caught fresh seafood. The wine program will be similar, as well, with lots of traditional Spanish wines, as well as a few Henderson calls explorative but not too adventurous.

“This is a space where we love to be able to have our creature comforts—things that are comfortable and familiar to a lot of our guests,” he says. 

The space is quite small, with seating for a little over 20 guests and no outdoor space. A large bar will dominate much of the interior, along with a wooden banquette along the window custom built by local surfboard shaper Jon Wegener. Valentina’s executive chef Benjamin Lara (formerly of Campfire) will work with Mario Guerra on a few new menu items inspired by Guerra’s childhood visits to Spain to visit family. The food, Henderson says, is unfussy and “delicious, but it’s not bending the concept of what’s palatable. It’s tasty and simple and beautiful.”

Above all, Vále hopes to be a community gathering space helping friends and neighbors connect. After 17 years in the restaurant business, Henderson says that as much as he loves wine, he loves bringing people together even more. “Providing a service to others and creating a little landmark in a community—that is something I’m incredibly passionate about and very much looking forward to,” he says. “Being able to establish just a small, little space over in Solana—where I think Cedros will be very happy to have us—it’s just a beautiful endeavor.”

San Diego Restaurant News & Food Events

October Is Farm to School Month

If you aren’t already familiar with Olivewood Gardens, I strongly recommend you give the National City–based nonprofit a gander. The nearly eight-acre property offers opportunities for adults and children to learn about farming, sustainability, cooking, gardening, and nutrition and hosts a number of classes and other events. This month, Olivewood is partnering with the National City school district to teach students about gardening. To learn more about upcoming events or get involved, check out the org’s website and Instagram. 

Beth’s Bites

• San Diego’s first alcohol-free bar is opening in Hillcrest at the end of the year. 
• We started looking into Oslo Sardine Bar’s Jacumba project back in March, and Max Daily is still teasing us with cryptic non-updates. Patience is not my strong suit, Max!
• My family and I are huge fans of the food court at H-Mart on Balboa, and were disappointed to see the Korean snack bar It’s Boonsik had left the building. However, it appears they may be popping up once more in… the Northrop Grumman campus at 9326 Spectrum Center Boulevard? Weird, but better than nothing, I suppose.

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].

The post Team Behind Valentina Launching Vále In Solana Beach appeared first on San Diego Magazine.

Paulina Chaidez and her brother Cesar opened the first Cocina35 in 2012, following in their restaurateur parents’ footsteps. Initially called La Loteria Comedor Casual, the family business eventually changed its name and now operates locations in downtown, Otay Mesa, Barrio Logan, and Liberty Station. The restaurant specializes in chilaquiles, a traditional Mexican breakfast dish made with fried tortilla pieces or tortilla chips smothered with different meats, salsas, and other toppings. 

Chaidez explains that Cocina35 Brunch is the restaurant’s breakfast and lunch–focused arm, and the new location will mirror the menu and aesthetic of the Liberty Station location. She says they had been looking for opportunities to open in North County, but when they heard that Costa Azul closed last year, they jumped at the chance to take over the suite with sweeping views of the bay and downtown. Plus, she adds, she grew up going to Ferry Landing many times. 

“My dad used to bring us to Coronado every time we visited San Diego,” she explains, saying whenever her family would come up from Mexico, they’d take the ferry over to the island. “This was just an opportunity that we couldn’t pass.”

The approximately 4,500-square-foot space seats 150 guests, and Chaidez says the menu will be the same as Liberty Station with a few customer favorites plus some new ones, like a twist on a Paloma, mimosa flights, and an upgraded lunch menu. Once this location opens up, they plan to open more restaurants in North County in the next six to seven months. But in the meantime, she couldn’t be happier about coming to Coronado. 

Cocina35 Brunch will open at 1201 First Street, #115 on Coronado, in mid-November. It will open from 8 a.m. to 3 p.m., with extended late-night summer hours coming in 2025. 

San Diego Restaurant News & Food Events

Cutwater’s Month-Long Haunted Cocktail Experience

If you’re feeling libatious, Cutwater’s annual “Lost At Sea” spooky speakeasy runs all month long, kicking off each night at 6:30 p.m. Guests will “board” a pirate ship and move throughout the decks, checking out different cocktails and nautical-themed small plates. This event runs nightly through Halloween, but only enter if you dare (and if you’re over 21). 

Eat Your Way Through Coronado on Wednesday, October 9

For those feeling peckish, the 15th annual Taste of Coronado takes place on October 9 and runs along the Coronado Ferry Landing before winding to a close at Rotary Park. Proceeds go to the San Diego Rescue Mission a nonprofit program offering housing and recovery aid to the unhoused. Find tickets and more information here. 

Beth’s Bites

• The Del Mar Wine + Food Festival has already begun its six-day string of parties, tastings, and celebrity-studded activations, but the Grand Tasting is yet to come. Snag your tickets for the two-day event and repeat after me: “Alex Morgan. Drew Brees. Drew Deckman. Javier Plascencia”… and so on.
• Need to stock up on stuff to grill for the Padres playoff games or Aztec football? From Friday, October 4 through Sunday, October 6, Iowa Meat Farms’ Mission Gorge location is throwing what they call a “Bonanza Meat Sale” with special prices on tri-tip, brisket, pork baby back ribs, and a bunch of other stuff. You had me at Meat Bonanza. 
• Of course, if you’re headed to the Padres watch party at Gallagher Square, you could always let Swagyu Burger Bar cook for you at their pop-up at 315 Tenth Avenue in East Village. After the playoffs, owner Steve Brown says the space will close until early next year for a complete makeover.

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].

The post Cocina35 Brunch Coming To Coronado Ferry Landing appeared first on San Diego Magazine.

That place is Bosforo Restaurant & Bar, which will open in January 2025 in the former El Zarape Mexican Cantina space. Chef Seckin, as he’s better known, hails from the Çukurova region of southern Turkey, but has called San Diego home since 2011. He also operates Pizza Bosforo, a mobile catering company that specializes in wood-fired pizza, and Bosforo will be his first brick-and-mortar restaurant. 

He says the new space will feature a mix of modern Turkish and Italian cuisine, including the same wood-fired pizza favorites he’s created over the years, plus craft cocktails, live music, and raki, a traditional Turkish spirit. Bosforo will also feature charcoal-fired kebabs, a variety of Turkish mezzes and flatbreads, as well as other fusion dishes. It will be modeled after a modern Turkish meyhane, or local bar where meals are both communal and lively, and Seckin says to expect twists on traditional cocktails, like a raki-infused negroni and pomegranate and sumac martini.

The space is currently under renovation, but the sign out front explains, “‘Bosforo’ is the Italian and Spanish version of the Bosphorus Strait in Istanbul. Bosforo aims to bring the flavors of Turkish cuisine and wood-fired pizza, offering a unique culinary journey that reflects the rich heritage of the Mediterranean.” Sekin adds that just as the Bosphorus bridges Europe and Asia, he likewise aims to bridge multiple cultures through his fusion cuisine that’s meant to be shared. 

Seckin has been in Istanbul for a few weeks and says he’s still working on logos, branding, and other design details. He hopes to have more information in the coming days. But if his Instagram reels are any indication, deliciousness is on its way. “ Each dish reflects my roots,” he says. “I can’t wait for you to experience it.”

San Diego Restaurant News & Food Events

San Diego Beer Week Returns This November

San Diego Beer Week (SDBW) by the San Diego Brewers Guild is back again, starting November 1 and running through November 10. Every day, craft beer will be celebrated across the Capital of Craft, with breweries, bars, and restaurants running specials and hosting events, but the main event will be on November 9. The Capital of Craft Beerfest starts at 1 p.m. at Kilowatt Brewing in Kearny Mesa, with VIP access beginning at noon. Follow #SDBW on Instagram for more details, and get tickets to the Beerfest right here.

Beth’s Bites

• Happy 8th birthday, Pop Pie Company! On Tuesday, October 8, Pop Pie is throwing a one-day-only special collaboration event with Brad Wise (Trust Restaurant Group), Phillip Esteban (White Rice, Wildflour), and Charlie Knowles (Bica) with special pies for a limited time. I always think pie is better than cake, so this is my kind of birthday. 
• Name change alert! Earlier this month, we broke the news that Somewhere Pizza is opening next to Scrimshaw Coffee. It will now be called Love Letters Pizza as an ode to the neighborhood and community. 
• The never-ending flow of trash and sewage from the Tijuana River is… very gross, to say the least. To stem the runoff into the Tijuana Estuary, Pure Project is launching a crowdfunding campaign to install a trash boom (basically a trash catcher) to stop an additional 6,800 lbs. of waste every month. For more information or to donate, visit their website here.

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].

The post Modern Turkish Restaurant Taking Over El Zarape Space appeared first on San Diego Magazine.

When he moved to Portland, O’Connor first got into sourdough pizza a decade ago. “I would eat a slice of it, and then I would feel fine—like I wouldn’t have that heavy gut that you typically get with pizza,” he explains. It led him to launch Boxcar, a vegan pizza shop offering gluten-free and alternative diet options. “It just seems like a lot of people are sort of getting more in tune with their nutrition,” he says.

As one of the oldest forms of bread making, O’Connor says sourdough can taste better and be better for digestion. He didn’t see a similar pizza shop in San Diego and returned to his hometown earlier this year to start building Odie’s. “The idea was to bring something that wasn’t in San Diego and make it available for everyone, to be inclusive of all diets, or as many as we can,” he says. “I turned into a total dough nerd.”

Odie’s dough will go through a 48-hour-long cold fermentation for a fuller flavor, and they’ll also offer gluten-free and vegan options as well. “Our normal pies are going to be 16” New York-style pies, and also 16×16” grandma-style pies, which is like Sicilian,” says O’Connor. They’ll also serve wings, salads, milkshakes, soft serve, and local craft beer. 

Opening in North County was a no-brainer, he says. “I’ve always loved Oceanside. I grew up surfing the pier,” he says. “It just feels like Oceanside is really booming right now, and there’s room to bring things to it… we’re super excited to get it going.”

Odie’s Pizza is slated to launch in January and will be open seven days a week from 11 am to 9 am. 

San Diego Restaurant News & Upcoming Food Events

Inaugural O’wineside Mexican Wine Festival Coming in October

Exquisite as the Valle de Guadalupe is, there’s more to Mexican wine than that sole region. The first O’wineside Mexican Wine Festival will feature wine from 25+ different wineries across seven different Mexican states, starting at 1 p.m. and culminating at a wine-pairing dinner curated by chef Roberto Alcocer of Michelin-starred Valle and partners Baja chefs Miguel Bahena (Madre in Ensenada) and Omar Valenzuela (AVIA in Mexicali, Célida Café in Ensenada). Tickets for the festival are available here; tickets for the wine dinner are sold separately here. 

Beth’s Bites

• Not to toot my own horn (okay, it’s precisely to toot my own horn), but I’m co-hosting a cider and food pairing event on Thursday, October 10, at the San Diego Mission Bay Resort with Bivouac founder Lara Worm and chef Roy Hendrickson. Tickets are available here, including four courses paired with Bivouac ciders and a discussion about San Diego’s growing cider scene. Hope to see you there!
• The Taco Stand continues its expansion. A new location will open at 1722 S. Coast Highway in Oceanside early next year. It’ll be the 14th location for the Showa Hospitality Group and the 10th in California. 
• Pesto Italian Craft Kitchen College is out, and Joyee’s Dumpling House is in at 6011 El Cajon Blvd. in College Area. As much as I love lasagna, I love dumplings even more, so this is very exciting to me, personally. 

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].

The post Specialty Sourdough Pizza Coming to Oceanside appeared first on San Diego Magazine.

In 2014, Guillaume and Ludivine Ryon opened the first Le Parfait Paris in Gaslamp, followed by Del Mar, Coronado, Anaheim, Liberty Public Market, and Fashion Valley. But by the end of this year, they’ll add three more locations—at Westfield UTC in the old Häagen-Dazs suite (by October 15), in La Jolla Village at the old Beard Papa’s space (by November 15), and a bakery store attached to their brand-new baking headquarters (by December 15). 

Oh, did I not mention that? They’re also shifting operations from their production facility in Mission Gorge to the former Meals on Wheels space between Old Town and Mission Hills. Guillaume says they’re vacating their old, smaller space while moving to the 10,000-square-foot San Diego Avenue location to avoid any interruption of service and plan to be fully operational in the new space by October 1. In the new year, they’ll also open the production facility partly for the public so guests can watch bakers in motion all day long. 

“It’s gonna be quite a show,” promises Ryon. “It’s going to be really cool to watch.”

Ryon emphasizes that despite their growth, Le Parfait Paris is still a family-owned local business run solely by him and his wife. And neither of them is slowing down, even with a hugely busy fourth quarter ahead of them. “The last store that we’re going to open is going to be at Terminal One,” he says. “That’s going to be whenever the airport is ready… I think it’s going to be Q1 or Q2 2025.”

He laughs when he recalls the last decade of growth, while also trying to keep all their upcoming openings in order. “The only thing that reminds me it’s been 10 years are the grays in my beard,” he jokes. “It’s not flour that is stuck in there!”

San Diego Restaurant News & Food Events

Eppig Brewing Teams Up With Kona Kai For A Bayside Beer Dinner

Smoked quail? Mexican lager? All the yes. On Thursday, October 3, Kona Kai San Diego and Eppig Brewing will host the Dockside Brews & Bites beer pairing dinner, with six courses paired with Eppig beers, including their collaboration with the resort. It’s one of the most reasonably priced pairings I’ve seen in a while (tickets are $60), and who doesn’t like a bay view?

Beth’s Bites

• Knead Bakery is open at Symphony Towers. Downtowners can now get baked goods from 7 a.m. to 3 p.m. seven days a week. Congrats to Adrian Mendoza and the whole team.
• I always say the more birria, the better, and San Diego is getting some more… eventually? Abuelita’s Birria has locations across Los Angeles, Orange County, and Miami but says San Diego is “coming soon.” The people want to know when, Abuelita! Call me back!
• Craft Coast and Visit Oceanside have teamed up to create a limited-edition version of O’riginal, Craft Coast’s pilsner. The new label celebrates the city with tacos, the Oceanside pier, and other local landmarks. It is available at both Craft Coast’s taprooms, as well as Oside Flavor and Taste of Oceanside. 

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].

The post Le Parfait Paris Expanding Their Bakery Empire appeared first on San Diego Magazine.

This venture is the trio’s first new restaurant as a group, but Saupstad hopes it won’t be their last, saying they may formalize as a hospitality group. But for now, they’re building Freyja from the ground up with decor inspired by the Nordic goddess, with a green, white, and gold color palette, as well as roughly equally sized indoor and outdoor dining areas covering a total of 3,500 square feet with seating for around 60 to 80 guests total. Mayaudon says there will also be an open kitchen concept with a few bar stools for front-row seats, plus a shotgun-style bar with around 20 seats. 

As the executive chef, Saupstad says they plan to use as many local and seasonal ingredients as possible, sourcing produce from places like Sage Hill Ranch Gardens and Chino Farm and proteins from Perennial Pastures and Da-Le Ranch. Freyja’s menu will draw loose inspiration from the European coast with Nordic influence, which he says will allow them to explore a wide range of flavors. 

“The whole idea is blue collar fine dining,” he explains. “We’re all local guys that grew up here in North County, and we’ve all been in the industry for 20-plus years. We’re ready to step into our own style of what we consider elevated dining.”

Their opening menu will begin with eight to 10 shareable plates, with items like a Spanish-inspired tuna tartare with house-cured olives, fermented cherry, Spanish olive oil, preserved Meyer lemons, and a lemon vinaigrette. The rest of the menu will be styled like a classic steakhouse with à la carte proteins and shared sides, like a Peking duck–inspired duck a l’orange, as well as fresh pasta like an uni carbonara, fresh bucatini and his grandmother’s fusilli alla vodka. 

“Personally, I’m kind of on the mission to make old school cooking sexy again, in the sense of bringing back some of the mother sauces, and bringing back old-school style dishes and giving them a really refreshed look and taste,” says Saupstad. 

Mayaudon says he hopes Freyja will eventually become the late-night destination for Carlsbad, mainly for hospitality workers who don’t have a lot of options for dinner after 10 p.m. “We want to create places that we would like to go to,” he says. “We want to give ourselves the freedom to just make whatever is inspiring us in the moment.”

San Diego Restaurant News & Food Events

Come For The Food, Stay For The Party

AKA, which means “red” in Japanese and is pronounced “ah-kaw,” is slated to open at 611 Fifth Avenue in Gaslamp Quarter at the end of October. Founders Alessandro Minutella and Giancarlo Guttilla and their partner Vincenzo Loverso (San Diego Dining Group) took over the former Lavo Italian space for their new modern Asian fusion concept. Other parties include head chef Takuya Kuto (Nobu, Lumi, Zama), head mixologist Gerardo Bedolla (Zama), and designer Cassandra Builer from Huntress Decor (who also designed Roman Wolves, Rusticucina, and Vincenzo’s).

Minutella says despite the pandemic’s hit on Gaslamp, they’re bullish on downtown’s continued growth. Guttilla agrees, calling AKA “a dream come true… we wanted to create a space that not only offers an innovative Asian fusion experience but also helps breathe new life into the community we love.” The menu will focus on Japanese and Thai fusion dishes with a heavy cocktail element, and the vibe will lean heavily toward the nightlife aspect as well, with DJs almost every night of the week and brunch on Sundays. Initial operating hours will run from 5 p.m. to 2 a.m. every day.

Beth’s Bites

• Blacktop Restaurant Group (Board & Brew, Casero Taqueria, Pure Taco) is opening Odie’s Pizza in Oceanside. The restaurant will serve Neapolitan and New York-inspired pies, as well as vegetarian, vegan, and gluten-free options. 
• ‘Tis the season—Bacon & Eggs season! The imperial coffee porter from Pizza Port Brewing Company is a perennial favorite of mine, despite my usual preference for beers falling well below eight percent ABV. (Hey, even I make exceptions sometimes.)

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].

The post Same Same, Smoke & Salt Teams Launching Freyja appeared first on San Diego Magazine.

Thorsen’s latest aspiration is to transform seven overgrown and (mostly) vacant acres and five time-warped 1920s Liberty Station buildings at along Rosecrans Street and Dewey Road—once the site of NTC’s coveted officers’ quarters—into The Admiral: a grand grouping of distinct venues set amid sprawling gardens with sweeping views of the San Diego skyline and the tip of Point Loma. 

OBR Architecture, known for historic renovations (including several at Liberty Station), is on board for the $15 million facelift—the first redo of this section of the base since it was decommissioned in 1997. 

The Admiral will comprise a restaurant, canteen, game room, an event venue, and a cocktail bar, each with its own take on a 1920s-1940s theme. It’ll be the feather in Liberty Station’s cap, perched on high ground as a jaunty and distinguished addition to one of San Diego’s favorite destinations. 

“It feels right,” Thorsen said. “It’s a perfect complement to all the great things that are already here.”

Thorsen envisions The Admiral as a stylish, full-service social hub with vintage charm where guests can dine, game, picnic, pick up a bottle and a baguette, host an event, or just drop by the former guard house for a cocktail after a show (the new Jacobs performing arts center is a block away). It’ll be almost like a club, but without the membership. A fleet of golf carts to transport you around the grounds, uncorking and sipping wine on the lawn, a game of billiards, a stroll arm-in-arm with your bestie on a bonny walking path, a relaxed night of live music with the lights of downtown twinkling over yonder. We’re all invited.

The Admiral’s main building will be The Venue: a two-story, 1923 Spanish Revival home hosting weddings and events, with banquets spilling out onto the grounds where diplomats and dignitaries once gathered for garden parties overlooking downtown and the water. A bed-and-breakfast on the second floor and bridal party suites flanking the banquet hall round out the experience for special guests. The canteen will have its own bakery and sell upscale provisions à la retro rustic grocer; the game room won’t have any screens (shuffleboard, anyone?); the restaurant will take advantage of the view and the weather with abundant outdoor seating and kitchen windows where guests can watch oyster shucking. 

And of course Thorsen has already thought about the menu. “We want to keep it flexible for banquets and events, with inspired American fare, and a nod to our Point Loma fishing community.” Local seafood will undoubtedly have a featured place on the bill, along with a selection of herbs and produce from on-site edible gardens. 

Thorsen plans to decorate with original artifacts and elements from throughout the former naval base, where his grandfather was stationed. “It’s important to shine a light on and honor those who were here,” Thorsen said. 

The goal is to open sometime in 2026. Get your fedora ready. 

The post Mister A’s Ryan Thorsen Launching Massive Project in 2026 appeared first on San Diego Magazine.