Everywhere You Need to Eat in San Diego Right Now

Ambrogio By Acquerello embraces fine Milanese dining combined with French, Korean, Japanese, and California influences. Dine on Dancing with the Stars, a seven-course, prix fixe menu that may include Mare e Monti featuring cauliflower mushrooms, seabass ceviche, and shellfish and Alla Riscoperta dell’Anatra featuring Peking duck, Florentine sauce, and Greek endive. A Walk in the Garden, a seven-course, prix fixe vegetarian counterpart, is also available. Add an optional wine pairing to experience Ambrogio’s array of organic and biodynamic wines.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Within months of opening Kingfisher, chef Jonathan Bautista garnered not only a spot in Michelin’s California Guide but was also named a 2023 James Beard Award Semifinalist. The gorgeously appointed dining room has an Art Deco-ish vibe, with vibrant shades of teal and seafoam, gilded accents, cozy banquettes lining the wall, and a massive center bar. Bautista’s menu combines Vietnamese fine dining with French, SoCal, and Filipino flair. This includes a silky Duck Paté of herbs, chili oil, house pickles, and kumquat preserve; Wild Mushroom Congee that mingles chanterelles, crispy garlic, garlic chives, cilantro, egg yolk, and house spicy “sim”bal sauce; and Baja Striped Seabass with a caramelized fish sauce, mustard greens, green onion, crispy shallots, and Meyer lemon buttered rice garnished with toasted shrimp. The Smoked Dry Aged Duck—a crispy leg confit, duck xo sauce, rice noodles, lettuce wraps, and nuoc mam chimichurri—has developed a bit of a fan following and is limited to eight portions per day, so get there early if you have your heart set on it. The cocktail program follows suit with inventive twists on spirit-forward classics and fruity tropical refreshers, including a killer Singapore Sling.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Newly opened on Park Boulevard, Al Dente features a menu with deep Italian roots and a contemporary lean, reflecting the owners’ Sicilian and Neapolitan heritage. The centerpiece of the sleek, modern dining room is the semi-open kitchen, where you can see a range of organic, house-made pastas being fashioned. Game meats appear in a Bison Tartare appetizer and Cavatelli Al Cinghiale, a dish of wild boar sausage, shiitake mushrooms, and cherry tomatoes in white wine garlic sauce. Fresh takes on familiar dishes include Zuppa Contadina, a rib-sticking soup full of cannellini, garbanzo, and fava beans and lentils and chestnuts; Fettuccine Pistacchio e Burrata, ribbons of fresh pasta under creamy pistachio basil sauce, topped with burrata cheese and parmesan; and Brasato di Manzo, slowly braised boneless Short Ribs served with Parmigiano risotto. Al Dente also has a roomy back patio area that’s great for groups.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

San Diego favorite and seafood wizard chef JoJo Ruiz recently opened Temaki Bar: Handroll, Sushi, Sake, where you’ll experience sushi the traditional way—serving made-to-order hand rolls meant to be eaten within seconds of the chef handing it over the counter, perfectly balancing warm rice, cold fish and crisp nori. Temaki’s signature tuna roll, with its craveable spicy sauce, sustainably sourced blue crab, yellowtail salmon, and more, are menu favorites. Temaki also has a diverse selection of Japanese beer, sake, and wines from the barrel and a backdrop of eclectic art by Todd DiCiurcio, featuring locally-loved Rob Machado Surfboards.

Newly opened in beachy La Jolla, Marisi is led by executive chef Chad Huff and beverage director Beau du Bois. Handmade pasta paired with woodfired dishes from the hearth—think mouth-watering carpaccio; seasonal agnolotti; tender sea urchin topped spaghettoni; line-caught fish dressed in fennel, dandelion, citrus, capers, and olives; and sixty days dry aged prime Porterhouse or bone-in New York strip. Pair your meal with Beau du Bois’ take on a freezer Martini, force carbonated Bellini, or choose an aperitif from one of more than 30 vermouths.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

The latest concept from chef and owner Trey Foshee is the casual neighborhood sister restaurant to La Jolla’s esteemed George’s at the Cove and just blocks from La Jolla Shores—in addition to being one of our fave spots for oysters in SD. Savor a leisurely dinner in the cozy indoor dining room and bar or on the outdoor patio near the fireplace. Executive chef Marty Fay’s kitchen is centered around fire grilling, which touches nearly every part of the menu. There’s luscious grilled bone marrow, blistered shishito peppers, and cast-iron focaccia to share along with a house-made sausage platter, double-cut pork chop, and braised veal cheeks, plus prime rib on Friday and Saturday for mains. The cocktail menu leans toward the classics and spirit-forward, along with fun tropical favorites like Mai Tais and Coconut Lime Daiquiris, and there’s an extensive wine list from resident advanced sommelier Evan Vallee.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online

The Gaslamp Quarter’s newest hotspot showcases Asian and Latin American fusion cuisine against the backdrop of the Amazon jungle. Chef Tayuka Kudo, whose resume includes stints at Nobu and Lumi, and chef de cuisine Luis Alberto Vergara seamlessly blend the flavors of two continents, from a quartet of raw and marinated seafood, through robust sushi and maki rolls, to brawny steaks and delicate fish. Cocktails highlight refreshing ingredients like pineapple, mango, and guava, as well as strong and spirited choices with a dramatic, smoked-at-your-table finish.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Culinary director Quinnton Austin’s namesake Q&A Restaurant & Oyster Bar, an outpost of his wildly popular North Park restaurant, Louisiana Purchase, is in the beautifully restored The Brick Hotel in Oceanside. Arguably the most extensive oyster menu in San Diego County, you’ll find Gulf Coast oysters from the Louisiana coast, East Coast varieties from the Virginia coast, and West Coast selections from Sequim Bay in northwestern Washington. Get them raw or charbroiled with cajun spice, garlic lemon butter, and parmesan cheese; Poppa Legba-style, grilled with sriracha lime butter sauce, ghost jerk spice, cilantro, and lime; or topped with melted cheese in Rockefeller fashion. There’s also a trio of shooters—Magnolia Shuck (oyster shooter, house-pickled vodka, and French Quarter house-made bloody mix), Weezy Shuck (cognac, amontillado sherry, and nonino), and Ain't Nothin' To Shuck Wit (mezcal, passionfruit, almac tepec, and lime). Additional choices from the NOLA classics menu include catfish—either fried or with crawfish étouffée—Soft Shell Crab Salad, Uptown Gumbo, and Prawn Jambalaya.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Tao Group Hospitality, which operates an amazing array of beautiful restaurants and nightlife spots worldwide, brings spectacular LAVO to the Gaslamp Quarter. There’s plenty of warm, honey-colored wood and flattering lighting to go with the 15-foot ceilings, open kitchen, and long, three-sided bar perfect for watching the game or grabbing drinks with your besties. Chief culinary officer Ralph Scamardella’s menu has a surprising number of classic Italian-American dishes like chicken parmigiana and penne alla vodka. There’s also a quartet of hefty steaks, chops, and rack of lamb. Somewhere between the appetizers and salads falls The Meatball, a one-pound sphere of juicy, garlicky ground Wagyu atop tangy marinara and served Instagram-style in a cast iron pan. A recently launched weekend brunch features a whole new menu of sweet and savory offerings, including lemon ricotta waffles, eggs Benedict alla Romana, a Milanese omelet, and Nutella stuffed french toast, plus bottomless mimosas, bottomless bloody marys, and a special bellini and michelada.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

It’s always summer at Lapper Kitchen + Tap, the final piece in the multi-million dollar restoration of the Town and Country Resort. The breezy, fast-casual restaurant overlooks a gorgeous swimming pool under the watchful eye of Thelma, a neon ode to Thelma Payne, the bronze-medal-winning Olympic diver whose perfect form graced Jantzen swimsuit ads during the 1920s. Chef Ernesto Hernandez’s menu is full of comfort faves like surf and turf nachos, Baja fish tacos, Snap-O-Razzo® beef hot dogs, and fish and chips. Sip a refreshing cocktail or mocktail from the full bar or a Stone Thelma Blond Ale, a special brew made especially for Lapper.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

From Las Vegas-based Clique Hospitality—the ones behind San Diego’s Lionfish and Serēa—comes Joya Organic Kitchen, a bright and airy cafe landing at The Boardwalk at Science Center Drive near UC San Diego. James Beard Smart Catch Leader chef JoJo Ruiz and chef de cuisine Ryan Bullock’s all-day menu features breakfast, lunch, and happy hour, with freshly pressed juices, smoothies, acai bowls, and coffee for breakfast, while lunch focuses on heartier fare like grilled steak burritos, big eye tuna poke, or keto shrimp curry bowls, plus wraps, sandwiches, burgers, smoothies, and juices.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online or order takeout or delivery.

After impressing Valle de Guadalupe diners with his noteworthy Malva Cocina de Baja California restaurant over the last several years, chef Roberto Alcocer has put down roots in Oceanside with Valle, a lush restaurant with stellar views of the Pacific Ocean. The four- or eight-course, prix fixe menus feature California-sourced ingredients, with flavors that are sealed over an open wood fire and offered alongside an optional wine pairing. For the ultimate experience, book the chef’s table inside the kitchen that seats one to six guests, where you’ll be dazzled by an 8-12 course tasting menu and a guided upscale wine pairing using the highest quality seasonal ingredients from the region in each course. A full bar serves craft agave cocktails.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

San Diego’s first absinthe bar and restaurant is bringing a brand new drinking and dining experience to University Heights. Shareable entrees and small plates feature French influences, updated for modern tastes and include luxurious dishes like Regiis Ova Caviar served with sea urchin custard and eggplant crème fraîche and confit de canard over Parisian gnocchi, banana vinegar beurre blanc, parsnips, and peanuts. The cocktail program showcases more than 30 absinthes sourced from Europe, New York, Louisiana, and other distilleries, which you can enjoy in the traditional fashion of early 20th-century Paris, served from slow-drip fountains with a cube of sugar. Or you can choose from a cocktail menu showcasing revisited absinthe classics and a selection of non-absinthe drinks. Like its sister restaurants, Tahona Bar and Botanica, Wormwood intends to be a place of education about this mysterious, often misunderstood spirit.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

The multi-million dollar renovation of the Town and Country Hotel includes ARLO, its stunning fine dining restaurant. Helmed by executive chef Josh Mouzakes, whose 20-year career includes training at The French Laundry, the menu features shareable plates, wood-fired flatbreads, and larger entrees such as brick oven Bolognese, Hudson duck breast, and yellowfin tuna. Don’t sleep on the ARLO sourdough, a generous boule that comes with herb butter, smoked sea salt, and an addictive honey-roasted garlic spread.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

Inspired by The Carousel Bar & Lounge in New Orleans, Wolfie’s Carousel Bar features stylish interpretations of the classics. Think oysters Rockefeller, prepared with Comté, shallots, spinach, and persillade; Wagyu tartare with gremolata, quail yolk, and brioche toast points; and steak frites with an eight-ounce grilled Australian Wagyu New York strip, au poivre sauce, and pommes frites. The beverage program serves NOLA signature cocktails like the French 75, Sazerac, and Belle Fille from a dazzling 24-seat, carousel-shaped bar that rotates slowly, giving you a 360-degree view of the room every 14 minutes. Check out Wolfie’s new weekend brunch, featuring luxurious duck confit and brûlée French toast, smoked salmon tartine, and croques madame and monsieur.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Rising from the ashes of the beloved El Camino in Little Italy, Camino Riviera celebrates the spirit of the Yucatán coast while paying homage to the original venue. Executive chef Brian Redzikowski’s menu explores the flavors of Riviera Maya with dishes like pork chop anticucho, Sonoma lamb shoulder barbacoa, and beef salpicón “gordita crunch.” Beverage directors Leigh Lecap and Eric Johnson created a similarly inspired cocktail menu, laced with the flavors of the Yucatán; cochinita pibil, papadzules, and various moles like pipián and mole blanco serve as flavor guides and inspiration.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

This lovingly restored building, formerly Tobacco Rhoda’s, now houses an upscale, casual bistro featuring a seasonal menu that melds the best of Southern California cuisine with modern French execution. The menu is conveniently divided into courses that you can mix and match. Standout starters include roasted pork belly in gooseberry pork jus, and noteworthy entrees encompass dishes like diver scallops over buckwheat, oyster mushroom, and white asparagus, or Japanese A4 Wagyu, crispy potato, Chinese green beans, and horseradish cream. A half-dozen cocktails, beer, and wine by the glass round out the menu, and a short bar menu provides munchies like fries and caviar or Kumamoto oysters.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

The traditional tastes of Sri Lanka, Vietnam, and Thailand abound at this North Park food scene staple. Start with dishes like Sri Lankan coconut roti with a smoky eggplant dip or moo ping pork belly skewers. Larger plates include smoked brisket fried noodles and Hanoi-fried whole fish. Cocktails add zing with complementary flavors. Think lychee, passionfruit, lime, Thai basil, and chili, or a refreshing gintail. They also make a mean white negroni.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

San Diegans can once again enjoy the cuisine of creative director Claudette Zepeda at VAGA Restaurant and Bar at Alila Marea Beach Resort Encinitas. The restaurant sits atop the Encinitas bluffs and boasts expansive ocean and sunset views. In the dramatic open kitchen, Executive chef Ananda Bareño fuses diverse cultures with local ingredients in dishes such as green shakshuka mussels, R&R FFarms ribeye, and market risotto on a seasonal menu. The beverage program, led by Juan Sanchez, features rotating signature cocktails, local microbrews, and a dynamic wine list.
How to book: Reservations are required and can be made online. Walk-ins are accepted if seating is available.

Translating to “the most beautiful” in Greek, Callie is executive chef Travis Swikard’s charming ode to the Mediterranean coastline features shareable dips and spreads, house-made pastas, and grilled dishes like harissa-spiced lamb chops and aleppo chicken. Can’t make up your mind about what to order? Let them curate your experience with the Mediterranean Feast, a five-course, family-style meal with an optional wine pairing. Save room for dessert, too, especially the Eureka lemon Pavlova, decorated with rose meringue kisses and honey-whipped labneh, topped with pistachio halva. In addition to a global wine list that includes reds, whites, roses, skin-contact, and dessert options by the glass, Callie also boasts an impressive craft cocktail list, with Espresso Self (vodka, espresso, nola coffee liqueur, vanilla bean, pistachio, cardamom) acting as their version of the popular espresso martini.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

Richard Blais, whose past ventures include his role as founding chef of Juniper and Ivy in Little Italy and the Crack Shack empire, continues to delight San Diegans with Ember & Rye at Park Hyatt Aviara Resort, Golf Club & Spa in Carlsbad. The newly-imagined steakhouse specializes in sturdy aged steaks and fresh seafood in a classic California setting while also offering unexpected, whimsical snacks like a lobster knuckle sandwich, pigs in a blanket, and caviar service, complete with little fish-shaped blini. Join them on Tuesdays for Corkage Free Night.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

This airy indoor-outdoor restaurant with tropical details reflects the laid-back attitude of the surrounding Cardiff by the Sea neighborhood. Get your morning started right with a Kingston cold brew infused with Caffe Lolita, Jamaican rum, and mole bitters to go with your Funfetti pancakes or Turkish poached eggs. More of an afternoon drinker? Pair a Horizon Old Fashioned with grilled selva shrimp or a double-double burger. The evening menu features an elegant soft-shell crab BLT and roasted pork shoulder lettuce wraps, both of which pair perfectly with a smokey Bodega Boy (mezcal, toasted rice, coconut, lime, and mango) or lush Dark Horse (tequila blanco, aloe, dry vermouth, salted orgeat, lime, cucumber, and activated charcoal).
How to order: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.

Gelati & Peccati, part of the Buona Forchetta restaurant family, is modeled after the walk-up pizzerias and gelati shops common in Rome. Light, airy, crispy crusts result from high-hydration dough that ferments for three days before being topped with an extensive array of fresh ingredients and baked in sheet pans. Sold al taglio, or “by the cut,” there are dozens of varieties available throughout the day—try luxurious Lussuria with mozzarella, caciocavallo, guanciale, and fresh truffle, or the best-selling Invidia, simply adorned with zucchini, ricotta, lemon zest, black pepper. Save room for a scoop or two of gelato, which comes in 18 flavors like the sublime roasted pistachio or cherry hazelnut with chocolate chip, plus vegan options and fruit sorbets.
How to book: Outdoor seating is available on a first come, first served basis.

The Presley makes the most of its nearly 2,100 square feet of dedicated outdoor dining space with cleverly styled swing loungers, cozy couches, and luminous fire pits. Executive chef Todd Nash’s menu features classic American fare, including lobster and shrimp seafood sliders, horseradish-crusted salmon, grilled pork prime rib, and a variety of flatbreads, sandwiches, and salads. The playful beverage menu incorporates twists on classic cocktails, including a Dole Whip Mimosa and a Lava Flow Frostee.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Big, brawny steaks are the stars here, of course, but executive chef Chris Hutchison shows a deft hand with seafood as well, sugar-spicing a hefty prime rib of salmon or finessing Chilean sea bass with delicate dashi consommé and truffle prawn wontons. Don’t miss the desserts, especially the Insta-worthy Magic Mushroom, a peanut butter mousse, huckleberry jam, dark chocolate crumb, and cassis sorbet micro sponge and ice cream marvel that wouldn’t look out of place on the forest floor. The bar program boasts one of the largest selections of Japanese whisky in California.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

The Puesto empire added brewing beer to their empire with Puesto Cerveceria in Mission Valley, manned by industry vet Doug Hasker and focused on Mexican lagers. Along with all your favorite Puesto signature blue corn tacos, seafood, and shared plates, there’s an extensive bar program that includes margaritas on draft, seasonal cocktails with a focus on agave spirits, and a selection of over 70 tequilas, 50 mezcals, and more than 300 spirits.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online or takeout online.

Expect contemporary Japanese fare with Nikkei cuisine influenced by Japanese and Peruvian flavors, including warm and cold shared plates, like Rock Shrimp Tempura with spicy aioli and apple-dressed arugula. For something a bit different, try the Akira Back pizza, topped with tuna, serrano, red onion, beets, tomato, micro cilantro, and ponzu mayo, or a signature mystery box called Nazo 9 for two, plus a curated selection of the chef’s sushi and sashimi specials with limited availability. Signature sips include Akira Back’s own sake and a host of hand-crafted cocktails.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.

Cardellino’s menu is packed with the flavors of Umbria and Piedmont, traditional antipasti, handmade pastas, and robust plates of pork osso bucco and salt-baked branzino. The restaurant’s signature dish, Bistecca Fiorentina, is grilled over charcoal, sliced, and reassembled before being presented on a custom-made mahogany board. A dynamic beverage menu features classic chophouse sips with an Italian twist alongside a line-up of more refreshing cocktails. Stop in every Tuesday through Sunday from 5–6 pm for happy hour specials on select appetizers and cocktails.
How to book: Walk-ins are accepted if seating is available; otherwise, reserve a table online.