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]
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]
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 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]
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]
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]
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]
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]
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, cocktails too.
From-scratch cooking combined with a casual approach to fine dining. This group also runs the popular Prepkitchen locations.
Chef/owner Carl Schroeder has an enviable culinary resume and a solid reputation for his seasonal cuisine and thoughtful cooking style. [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]
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]
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]
Jsix's Christian Graves, who manages to successfully juggle his exec chef duties and his GM role, also finds time to make charcuterie and champion sustainable seafood and whole animal cookery.
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.
Ballast Point's first brewery restaurant is a certified hit, thanks to its Little Italy location, 50 taps of beer and a beyond the traditional brewpub menu by chef Colin MacLaggan.
