"Puesto Given the lines you’ll almost inevitably find at the original Puesto—an authentic taqueria so beloved, it’s expanding into a small SoCal empire—you may well be discouraged. But don’t be: Simply put your name down, walk the two blocks to the beach at La Jolla Cove, and consider the seaside view your appetizer. Or the first of many appetizers. Back at Puesto, forget moderation altogether as you’re contemplating the house offerings—most dreamt up by Mexico City –born Luisteen Gonzales, who still loves to visit his father’s fish stall in the famed Mercado San Juan. Blending this inherited appreciation for seafood with an equal reverence for seasonal produce, Chef Gonzales has created an array of award-winning tacos, from spicy atún (seared ahi with avocado, jalapeno-cucumber salsa, and chipotle crema) to zucchini and cactus (crispy melted cheese with calabaza à la Mexicana, avocado, and cilantro-tomatillo salsa). Pro tip: If you’re a vegetarian, you’ll find some—but not all—of your options on the main menu. There’s also a separate plant-based menu available on request (don’t miss the Sikil Pak—a Yucatan pepita dip served with jicama, cucumber, and heirloom carrots)."

"At Little Italy ’s Herb & Wood, Chef Brian Malarkey’s wood-fired dishes include roasted parsnips with pickled raisins, parsley-shallot verde, and molten Marin County brie; roasted beets with sherry, walnut pesto, jamón Ibérico, and burrata; and grilled flat bread with whipped eggplant, za’atar, onions, and pine nuts. But the Mediterranean- and California-inspired menu isn’t the only big draw here: The industrial-boudoir aesthetic is equally inviting, with tufted sofas, soft lighting, and feathery fronds under the soaring ceilings of this onetime warehouse. A charmingly tattered edition of Emily Post’s Etiquette book has pride of place on the hostess stand. But the restaurant is unlikely to call guests on any manners infractions except one. In calligraphy at the bottom of the menu, you’ll find the following note: “Substitutions and additions politely declined.”"

"Like a nautical version of the yellow brick road, illuminated anchors embedded in the floors of Ironside Fish & Oyster lead you to the Emerald City of raw bars, where the bounteous platters come in Big, Bigger, Biggest, and Holy Sh*t. This last assortment might include, say, 24 oysters, 14 shrimp, 14 mussels, two pounds of lobster, two ounces of sustainable royal white sturgeon caviar, a portion of rockfish ceviche, and some kanpachi crudo for good measure (the mix changes daily according to what’s fresh). Not that lovers of cooked seafood will go hungry at chef Jason McLeod’s Little Italy hot spot, where the catch of the day is a perennial favorite. There’s even a small yet mighty vegetarian lineup (think charred broccolini with dried chilis, garlic, and parmesan; and Japanese sweet potato with scallion chimichurri and puffed quinoa). It’s all rounded out by an impressive bar, where 11 categories of whiskey are represented. While the menu occasionally diverges from the strictly seafaring, the decor never does. The interior design features prow figureheads turned lighting fixtures and artful stacks of steamer trunks."

"The Smoking Goat Although the Smoking Goat is credited with pioneering a culinary renaissance in a once-sleepy corner of North Park, nothing else about chef Fred Piehl’s flagship restaurant screams “culinary vanguard”—and that’s precisely what devotees love about the place. Regulars come here for the reliably exquisite staples: French onion soup with what’s essentially an open-face grilled cheese sandwich afloat in rich veal broth; duck fat truffle fries with pecorino romano and mustard aioli; beef cheeks à la Bourguignonne with carrots, cioppolini onions, cherry tomatoes, mashed potatoes, and braising jus; and other creations that blend traditional French tastes with sustainable, organic San Diego–sourced ingredients. While dinner at this rustic, romantic spot is hardly the time to eat lightly, if you want to go vegetarian, opt for the indulgent raclette au gratin with fingerling potatoes, cornichons, and toast, along with a salad of poached and raw pears with mixed greens, pistachio pesto, and champagne vinaigrette. And as befits the restaurant’s caprine theme, the goat cheese cheesecake with poached peach and whipped cream is a favorite dessert."

"For a place that’s best known for its buttermilk biscuits, Juniper & Ivy seems improbably swanky at first. Picture curtained-off banquettes, modern light fixtures, and painstakingly turned-out patrons. But the upscale/down-home contrast is exactly the point. Trendsetting chef Richard Blais, of Top Chef All Stars fame, is known for starting with American classics—say, buttermilk biscuits—and elevating them (in this case, with individual serving domes full of biscuit-infusing alderwood smoke). Similarly, the New York strip steak deviates from the norm with crispy sunchokes and mushroom sofrito, among other touches. Then there’s the semi-secret menu item: the so-called In-N-Haute burger, made from a blend of short rib, brisket, chuck and dry-aged beef, then wrapped and seared in cheese before landing on an egg bun next to a heap of salt-and-pepper-dusted fries. Although you’ll be tempted to order something from the wine collection that spans two stories—if only to see the sliding library ladder in use—you should at least consider one of the cocktails, and particularly the Salt of the Earth: mezcal, tequila, Ancho Reyes liqueur, beet juice, lemon juice, mole bitters, honey, and cracked salt. This magenta elixir is almost too pretty to drink. Almost."

"Tucked in a lush canyon perfumed with the smell of eucalyptus, Rancho Valencia Resort & Spa is one of the San Diego area’s most sublime getaways. Even if you’re not staying there, you can experience the magic by dining at the property’s signature restaurant, Veladora. Its hacienda-inspired dining room, with wrought-iron chandeliers and a Damien Hirst original, is a fine setting for enjoying dishes like a Chino Farm corn soup with vanilla popcorn and Alaskan king crab or a Brandt beef tomahawk steak for two served with duck-fat potato fondant, marinated ramps, and heirloom carrots. A deep wine cellar means an impressive selection of wines by the glass, from a chablis 1er Cru to an Andrew Rich pinot noir from the Willamette Valley."

"When the Michelin Guide extended into Southern California in 2019, it came as no suprise that this restaurant in the Fairmont Grand Del Mar became San Diego's first to earn a coveted star. Its executive chef, William Bradley, is essentially San Diego ’s Thomas Keller. A Relais & Châteaux Grand Chef, he attracts top talent from around the country, ensuring a top-notch kitchen. Named after an architect who was inspired by Spanish, Portuguese, and Venetian decorative arts, Addison screams opulence with everything from iron-and-glass doorways trimmed in 22-karat gold to Venetian plaster walls and limestone fireplaces in the dining room. Guests can choose between a four-course menu or a chef’s tasting menu, either of which might include coffee-roasted canard with Koshihikari rice and candied peanuts, or fruits de mer with fennel, saffron, and piment d’espelette . All that deliciousness doesn’t come cheap, however—the four-course menu is $110. For a slightly more affordable evening, dine in Addison’s bar, Le Salon, which offers a four-course canapé menu for two plus a bottle of wine for $135."

"In 2016, one of San Diego’s most seasoned restaurant managers decided to open his first solo project, bringing Campfire to Carlsbad. The eatery is dedicated to the art of live-fire cooking and draws inspiration from famed Argentinean chef Francis Mallmann. In the kitchen, executive chef Andrew Bachelier uses a custom 12-foot hearth, powered by a Grillworks grill named Grace, to cook dishes like manila clams with smoked pork belly, and brisket with cornbread purée. Located in a former auto repair shop,the restaurant features quirky design elements like a Quonset-style corrugated-metal arch sourced from nearby Camp Pendleton and dating back to World War II."

"San Diego’s first food hall is housed in the city’s former naval training center, a 361-acre site in Point Loma that now features a lively business district with wide lawns, a waterfront park, and historic Spanish Revival–style buildings. Here, vendors serve everything from coconut-curry chicken sausages to ahi tuna poke bowls,providing the makings of a casual lunch or dinner. Take your food to the patio, or sit inside at the high-top tables near the bar and enjoy the untouched murals that line the upper walls. Painted by naval recruits in the 1950s, they depict various vessels, from a late 18th-century sailing ship to a World War II aircraft carrier."

"Trey Foshee, executive chef of George’s at the Cove in La Jolla, is one of the most talented and respected chefs inSan Diego. At his casual Mexican restaurant near La Jolla Shores, he cooks with equal skill, using only the best ingredients to create pure, intense flavors. Head to Galaxy Taco for heirloom Masienda corn tortillas, made-to-order guacamole, and epic margaritas with top-shelf liquor and charred fruit. A balance of sweet, sour, and smoke, theOaxacan Guava (Los Javis mezcal, guava, lime, orange-vanilla shrub, and grapefruit) is a must."

"Grand Ole BBQ y Asado San Diego foodies all swear by this Central Texas-style barbecue joint. If you’re dying to try it, get there close to when it opens (11:30 a.m. Mondays through Fridays, and 11 a.m. Saturday and Sunday), as lines can be long and the restaurant shuts when the meat runs out. Order pulled pork or Texas turkey either in a sandwich or by the pound, then pair it with sides like Peruvian white beans, coleslaw (traditional or spicy), and potato salad. On Sundays, the restaurant also does an Argentinean-style asado, complete with chorizo, skirt steak, blood sausage, and house-made chimichurri. The original North Park location is currently closed for renovations, but the larger El Cajon location, which also hosts live music, is open."

"The Crack Shack From Top Chef: All-Stars winner Richard Blais comes this Little Italy favorite, a fast-casual spot specializing in humanely raised chicken and eggs. Here, the fried chicken is crispy and not too greasy, and sandwiches like the Malibu Barbie Q (chicken thigh, cornmeal onion ring, pineapple mustard) are addictive. An almost entirely outdoor spot, the Crack Shack features a walk-up window, bocce ball court, and cocktail bar. For something more traditional, head next door to Blais’s second concept, Juniper & Ivy, where you can enjoy an ever-changing menu of seasonal shared plates.From time to time, the restaurant hosts a Farm Dinner centered on a special ingredient like lamb from a local purveyor, making for one of the best splurge meals in the city."

"When it comes to Kindred, you can forget your preconceived notions of vegan restaurants. The South Park spot features killer cocktails, filling food, and an edgy design, complete with a coffered ceiling, a white-marble bar, and a demon-wolf-head sculpture mounted on the wall. Pair the refreshingPlace of Certainty (vodka, elderflower, Aperol, lemon, Thai basil, winter melon bitters, and cucumber) with Kindred’s take on the charcuterie board (smoked golden beets, kale pesto, and red-chili-and-orange-fennel seitan), or order something more substantial, like the beet risotto or the seared cauliflower steak with squash puree and steak sauce. The restaurant also offers an excellent weekend brunch with everything from cinnamon rolls and banana bread French toast to pancakes with bourbon butterscotch."

"Thanks to an owner and several staff members who hail from Italy, this Neapolitan-style pizzeria has an authentic feel that locals love. Its popularity shows—San Diego restaurants are rarely crowded, yet Buona Forchetta often boasts wait times of up to two hours. Much of the dining happens outside beneath an awning. Indoors, simple decor lets the gold Stefano Ferrara pizza oven shine. Go for perfectly blistered pieslike the Nicola (mozzarella, mushroom, prosciutto di Parma , and truffle oil) or the Isabella (buffalo mozzarella, sun-dried tomatoes, onions, goat cheese, and rosemary). If Point Loma is more convenient, know that there’s a second, larger location called Officine Buona Forchetta in Liberty Station."

"The spirit of Jacques Cousteau is very much alive at this Encinitas restaurant, which specializes in tacos filled with local fish, organic meat, and fresh vegetables. The Cousteau taco—featuring catch of the day (like California halibut) with cumin-lime crema, mango salsa, and cabbage slaw—should be in the running for San Diego’s best fish taco. Equally delicious are the Azul (grass-fed flank steak, caramelized onions, mushrooms, blue cheese, arugula, and cilantro) and the vegan Veronica Corningstone (red quinoa, sweet potatoes, garlic, Daiya vegan cheese, avocado, and cilantro). One look at the menu and it’s easy to tell the owner is a movie buff—many of the items are named after famous characters, from Ron Burgundy to Kelly Leak from The Bad News Bears ."

"This beachy white-shingled restaurant on Highway 101 in Encinitas is the ultimate spot for a low key date night. Couples can often be found canoodling on the patio hung with lights, and Chef Alex Carballo's well rounded menu, which draws inspiration from Mexico, France and Italy, is filled with shareables dishes. Try charred octopus and potatoes with piquillo pepper and skirt steak and frites with chimichurri. The affordable wine list has a wide array of wines by the glass from lightly effervescent Vinho Verde to dark and earthy Malbec from Cahors, France. Don't skip dessert. The baked to order espresso chocolate cake is sinfully good."

"In a city with a taco shop on nearly every corner, Salud stands out for its Chicano-inspired food and decor: According to owner Ernie Becerra, the tacos served here are not traditionally Mexican. The signature Barrio is served on a tortilla made of flour instead of corn, and its filling (stewed beef topped with nopal, beans, and sour cream) is a take on a popular dish in Southern California’s Mexican community. In the dining room, a tattoo mural and a car hood mounted on the wall nod to the lowrider lifestyle Chicano kids grow up idealizing."

"This travel-inspired eatery got so popular that it moved to a larger space on University Avenue in August 2017. Once in the new location, executive pastry chef Kristianna Zabala was able to expand her menu (which changes daily) to include breakfast sandwiches and Montreal-style bagels alongside her usual blood-orange-Creamsicle and blueberry-lavender doughnuts. Available in a range of creative flavors, Zabala’s signature creations feature organic eggs and fresh ingredients from local farmers. Don’t leave without trying the classic ube -taro-coconut variety or the white-chocolate-mint-glazed doughnut with a passion-fruit-jalapeño drizzle, if they are available."

"Betty’s Pie Whole Saloon Good, old-fashioned pie can be hard to find these days, which makes Betty’s in Encinitas more than worth a trip. Don't be turned off by the location in a strip mall, Betty's pies are delicious; they always use real fruit, pure butter, premium chocolate and local eggs. Betty's doesn't sell pie slices, hence the name Betty's Pie Hole, but they do make sweet and savory pies in individual and full-size portions. The chicken potpie is hearty and delicious—but it’s the fruit pies, like the perfectly balanced strawberry-rhubarb with a flaky crust, that you’ll be dreaming of for days."

"Surprisingly, great cocktails and an ocean breeze can be hard to find inSan Diego, which makes JRDN at the Tower23 Hotel somewhat of an anomaly. It may be a scene—there are bouncers at the door, and the 70-foot-longwave wall would be more at home in Miami—but the wind-protected patio is practically on the boardwalk, offering great views of Crystal Pier and surfers catching waves. On warm evenings, drinks like the cava-based Raspberry Sparkler and the spicy chili-mango margarita make the experience even sweeter. JRDN’s happy hour (Mondays–Fridays, 4 p.m.–6 p.m.) offers discounted beer, wine and sake and coincides with the sunset for much of the year, making it a prime time to score a seat outside."

"More than worth a visit if you’re in the Gaslamp Quarter, Neighborhood features healthy food for everyone from the meat lover to the gluten avoider. Guests will also find around 27 local brews on tap and many more kinds of bottled beer. The vibe here is cozy, with plenty of shared seating by large, open windows. Note: it can get busy during peak hours, so it’s best to visit just before or after the usual lunch and dinner times."

"Breakfast at A.R. Valentien in La Jolla is a relaxing way to start the day. Located in the Lodge at Torrey Pines, the restaurant is just minutes away from Torrey Pines State Natural Reserve, so you can head there after your meal to enjoy this beautiful part of the California coastline. In the kitchen, chef Jeff Jackson uses locally sourced ingredients to create simple yet elegant dishes. Start with the refreshing carrot-ginger juice and then move on to the hearty poached eggs with crispy polenta and Italian sausage velouté. For a scenic meal, request a seat on the charming balcony, which overlooks the 18th hole of the famous golf course."

"El Jardin chef and partner Claudette Zepeda-Wilkins starred on Top Chef and Top Chef Mexico, but this is far from a vanity project. The regional Mexican restaurant in Arts District Liberty Station is deeply personal. The chef grew up in Tijuana and San Diego and traveled frequently to Guadalajara where her aunt owned a restaurant. The menu pays homage to the dishes she grew up eating such as albondigas en chipotle and pozole rojo with heirloom corn, pork broth and a flourish of preserved lemon gelée for brightness. El Jardin is decorated almost exclusively with Mexican goods such as white bull skulls branded with Huichol-beaded art in the Wixarika-style. A patio features bougainvillea, custom wrought iron fixtures and a 12-person table hidden within a 2,000-square-foot vegetable garden. The restaurant’s namesake supplies much of the produce used in the menu."

"Opulent is the word that may occur to you as you stroll into this split-level steakhouse. The art deco-inspired main dining room features oak pillars, camel-colored banquettes, and a jaw-dropping six-tiered brass and crystal chandelier. Upstairs, diners sit on a teak terrace with views of the San Diego skyline. A meal here often includes a show: Many dishes from caesar salad to Tournedos Rossini are prepared and served tableside from custom-made carts. The star of the menu is the Creekstone Farms Beef which has been dry-aged in a glass-enclosed meat locker for more than 25 days. Dry-aged duck and lamb, vegan tartares, and vegetable side dishes like leeks roasted over coals, or broccoli with salty bagna cauda round out the menu. Executive Chef Jason McCleod earned two Michelin stars working at Ria at the Elysian in Chicago . While Born & Raised is a high-end venue, the service is friendly and laid back with suit-clad servers sporting sneakers."

"Madison Locals flock to this restaurant and bar in lively University Heights for innovative cocktails and award-winning design. (The midcentury–inspired design of the 3,000-square-foot space, with an impressive vaulted ceiling and cedar walls decorated with colorful geometric patterns, won an Orchid Award from the San DiegoArchitectural Foundation in 2016.) The Cali-Med menu features simple, well-executed dishes such as a watermelon salad with grilled halloumi cheese and a bone-in pork chop served with broccoli rabe. The bar program shines with a wide selection ofnatural wines and creative cocktails like the Jumping Cholla with mezcal, pineapple, lime, egg-white foam, and Hawaiian black lava salt. Madison’s owner Jeffrey Fink also runs M-Theory Music so the restaurant’s soundtrack is always on point and an artwork strung across the dining room archway is inspired by guitar strings."

"Little Italy, once the center of San Diego’s tuna-fishing industry, is now the city’s prime culinary corridor. On India Street, among traditional Italian spots and fine-dining restaurants, this creative ice cream shop draws a steady stream of patrons. The head ice-cream maker Tyler Malek is a genius with unique flavor combinations such as bone marrow with smoked cherries and vegan peach and vanilla crumble. Salt & Straw has locations throughout the West Coast and each one showcases a special ice cream flavor using a local artisanal product. The San Diego shop’s Peanut Butter Stout with chocolate chicharrón, made using Belching Beaver’s Peanut Butter Milk Stout, is a must-order for its sweet and savory notes. The shop offers limited seating, so it’s best to take your cone or cup to go. Stroll down to the Waterfront or windowshop the boutiques on India and Kettner streets."

"Lionfish Modern Coastal Cuisine Restaurants in San Diego’s touristy Gaslamp Quarter haven't had to try very hard in the past, but the 2017 opening of the swanky Pendry Hotel infused the neighborhood with new culinary energy. Of the hotel's six drinking and dining venues (ranging from a beer hall to a bustling market and mercantile), the sustainable seafood restaurant Lionfish Modern Coastal Cuisine is the one most worthy of a visit. Locals make up a large part of the clientele, drawn by the incredibly fresh fish served which is showcased in dishes such as lobster carpaccio and a king salmon nigiri flight. Chef JoJo Ruiz, who has worked at many of the best seafood restaurants in San Diego including JRDN at Tower23 and The Oceanaire Seafood Room, works with only the best local fishermen and fruit and vegetable purveyors. Lionfish also serves an extensive list of seafood-friendly sparkling and white wines by the glass and the restaurant's rooftop space offers dazzling city views."

"This charming bakery by the beach in La Jolla rivals the best bakeries in New York, San Francisco, and Los Angeles. Founder Crystal White, a former lead bread baker at San Francisco's Tartine, sources the best ingredients from California, except the high-fat European style butter. Fruit from Chino Farms, organic flour from Central Milling in Petaluma, and organic milk from Clover Dairy in Sonoma are showcased in fruit-filled galettes, nutty multigrain loaves, and croissant flavors like the sweet and salty strawberry-pistachio, inspired in part by Parisian baker Pierre Hermé’s famed croissant Ispahan. The bright seating area is decorated with a cheerful mural and midcentury modern couches, but the most desirable seats are on the patio outside."

"With so many Mexican food options, it may seem like the last thing San Diego needed was another taqueria. Then LOLA 55 opened in the East Village and locals realized something had been missing; a place that paired elevated Mexican cuisine with top-notch cocktails. Chef Andrew Bent participated in Noma’s pop-up in Tulum, when the famous Copenhagen restaurant took its show on the road.Bent's menu here has more in common with molecular gastronomy then street eats. Tacos served on homemade corn tortillas include mesquite-grilled ribeye carne asada with avocado mousse and crispy leeks, and the vegetarian-friendly baby carrot adobada is topped with guacamole and a cilantro-pistachio salsa. Light and seasonally inspired cocktails might include a Tequila Sling with pineapple, lime, and cava or a Harvest Mule with serrano pepper-infused tequila, apple brandy, and ginger. The soaring space designed by LA-based Bells & Whistles is as refined as the food with a white terrazzo bar top and jewel-toned couches."

"Inspired by a former Ford car dealership that once sat on the site in upscale Mission Hills, Fort Oak’s interior mixes old and new; hexagonal tiles and brass accents give the space a vintage feel, while a black oak communal table and plank flooring bring a modern industrial vibe. Executive Chef Brad Wise excels at wood-fired cuisine—the exhibition kitchen has a 7,000-pound grill and range where he fires up 45-day dry-aged ribeye and Australian wagyu beef—but what really sets Fort Oak apart is a raw bar serving seafood towers and buttery hamachi poke. For a decadent night out, slide into Fort Oak’s chef’s counter for a six-course tasting menu cooked by Wise (offered Wednesday and Thursday nights every other week; reserve ahead)."