A small, cozy spot in the East Village with a menu of updated bistro classics and a beloved brunch that manages to be untrendy yet totally stylish. [Eater 38 Member]
At this beacon of the Normal Heights neighborhood is a quality lineup of beer, house-brewed and otherwise, and a local farm driven-menu of tasty pizzas and salads. [Eater 38 Member]
Chef-owner Wade Hageman left the fine dining kitchen, but applies the same culinary sensibilities to Blue Ribbon's wood-fired pizza and small plates. [Eater 38 Member]
Kaito Sushi inspires devotion and reverence from sushi purists who delight in owner Kazuo Morita's dedication to the freshest seafood and time-honored technique. [Eater 38 Member]
2012's biggest success story, this pork-centric spot from Chef Hanis Cavin is bound to multiply this year, and inspire other chefs to venture out on their own. [Eater 38 Member]
Helmed by a venerable sushi master (request a seat in owner Ota-san's section of the sushi bar), the restaurant is unassuming, low-key and unquestionably authentic. [Eater 38 Member]
Chef Trey Foshee at George's California Modern is cited as a guiding force in the San Diego food culture and one of the first champions of local seafood. [Eater 38 Member]
Winemaker events, an ever-changing seasonal menu and prix fixe dinners that feel like a steal. Friday: $20, 3-courses; Saturday $30, 5-courses. [Eater 38 Member]
The first of Brian Malarkey's restaurant empire to open and its flagship concept; Searsucker adds a needed food-worthy dining destination to the Gaslamp. [Eater 38 Member]
An in-house butcher shop, skilled mixologists and a non-stuffy vibe set this steakhouse apart from its expense account counterparts. Try for a seat at Victor Jimenez's chef table. [Eater 38 Member]
Chef and owner Matt Gordon has established a loyal following for his unpretentious new American comfort food and popular Bluegrass Brunch. [Eater 38 Member]
San Diegans were glad to see Market's Carl Schroeder move down from North County for this more casual second spot. [Eater 38 Member]
Cozy, homestyle Japanese cuisine sourced with seasonal ingredients from adjacent Nijiya Market. Their set menu at lunch (served 11:30 a.m.-2 p.m., Monday-Saturday) is a must. [Eater 38 Member] Leia mais.
Responsible for kicking off the local craft cocktail scene. It's also a haven for late night eaters who still want good food - the kitchen's open until midnight every night. [Eater 38 Member]
Traditional Barbacoa-style lamb, stuffed into tacos and enchiladas or on top of sopes or tostadas. In any form, it's delicious - the Travel Channel's Andrew Zimmern agrees. [Eater 38 Member]
Chef Jeff Jackson heads up a highly-trained kitchen of farm-to-table devotees. Their Thursday night artisan table dinners are some of San Diego's most special dining experiences. [Eater 38 Member] Leia mais.
Chef Jason Knibb's cuisine is innovative yet accessible; he combines modern cooking techniques with a good understanding of ingredients. In other words, he doesn't mess around. [Eater 38 Member] Leia mais.
Handmade pastas and quality Italy-sourced products, plus a sleek, contemporary setting, help distinguish this Little Italy eatery from the rest of the neighborhood. [Eater 38 Member]
A local seafood distributor, market and restaurant in one. Chef Paul Arias does right by his product; his Tuesday tasting menu ($28 for 4 courses) is a good time to taste how. [Eater 38 Member] Leia mais.
There are many gastropub wannabes but Jayne's is the real deal, boasting a British owner and a well-executed modern pub menu. The wine list is more interesting than most. [Eater 38 Member]
From-scratch cooking combined with a casual approach to fine dining. This group also runs the popular Prepkitchen locations. [Eater 38 Member]
A splurge-worthy spot, Addison is the signature restaurant at the Grand Del Mar. William Bradley's menu combines his French training with local ingredients and contemporary plating. [Eater 38 Member]
Javier Plascencia's only San Diego-based restaurant; worth a try for a taste of the Baja Med cuisine that the chef has helped to make world-famous. [Eater 38 Member]
Chef/owner Carl Schroeder has an enviable culinary resume and a solid reputation for his seasonal cuisine and thoughtful cooking style. [Eater 38 Member]
This La Jolla institution offers reliable service and traditional French Provencal food from chef Jean Michel Diot; their Bistro bar menu's one of the best values in town. [Eater 38 Member]
This community-minded restaurant has garnered affection in the neighborhood and beyond, thanks to chef Ricardo Heredia's eclectic farm-to-table food and their warm service. [Eater 38 Member]
The Little Italy space has been steadily stepping up its culinary game. The cocktails are commendable too, as are the bar bites and brunch. [Eater 38 Member]
This place might be an only-in-San Diego special. Where else could you eat house made sausages while drinking local beer in a still-operational bait and tackle shop on a pier? [Eater 38 Member]
This unpretentious spot just celebrated their two year anniversary. That's two years of what might be San Diego's best convergence of craft beer and food. [Eater 38 Member]
Regulars rave about the char and chew of the oven-burnished crusts at this friendly South Park pizzeria, which also specializes in homemade pasta. [Eater 38 Member]
Three years after opening, this is still one of the toughest tables to get in town. The shareable, Italian-inspired menu is modern and accessible. [Eater 38 Member]
The first San Diego location for Tender Greens - affordable, fresh salads, soups, sandwiches and specials. This is also where P. Balistreri salumi got its start. [Eater 38 Member]
Impeccably grilled meat on sticks, bowls of steaming ramen, plus the beer and sake make this Hillcrest transplant many a chefs' favorite late-night hangout. [Eater 38 Member] Leia mais.
Chef/owner Monica Szepesy does faithful and refined Peruvian and South American dishes at this cozy North County eatery utilizing local produce and seafood. Leia mais.
Boasts the best Baja-style fish tacos this side of the border. They've got a fancier, sit-down restaurant nearby but the no-frills shop is a favorite for 99-cent fish tacos. [Eater 38 Member] Leia mais.
Christian Graves recently added the talented Jack Fisher to his kitchen, which means a new cheese-making program and a developing dessert menu that should rival any in the city. [Eater 38 Member] Leia mais.
The phrase, "save room for dessert", is an imperative when referring to Mozza's now-legendary and often-copied butterscotch budino. [Eater 38 Member] Leia mais.
Readers can't stop raving about this Point Loma gem that serves flavorful and crave-worthy Thai dishes, familiar and lesser-seen. Don't miss the spicy housemade lemongrass sausages. [Eater 38 Member] Leia mais.
