From Oceanside to Otay Ranch, La Jolla to Lakeside, local restaurateurs and national brands alike are lining up projects that span every segment: coastal seafood houses and omakase counters, modern Mexican and pan-Asian spots, classic steakhouses, global street food concepts, food halls, and over-the-top dessert shops. Many of these openings are years in the making, some are pop-ups finally putting down roots, and others are high-profile imports choosing San Diego for their next big move.
Below is our guide to more than 80 new restaurants, bars, cafés, and food halls slated to open around San Diego County in 2026, listed alphabetically. For each entry, you’ll find the name, location, and a quick rundown of what to expect when the doors finally open - whether the project is already under construction, newly leased, or still making its way through permits and build-outs.
The Admiral at NTC (Liberty Station, Point Loma) - Mister A’s owner Ryan Thorsen is developing a $15 million hospitality compound called The Admiral at NTC, a sweeping multi-venue project planned for Liberty Station’s historic officers’ quarters, where a 140-seat restaurant centered on Point Loma seafood, a bakery and grab-and-go market dubbed Canteen, a speakeasy-style cocktail bar, vintage game room, gardens, communal picnic areas, and a restored two-story event estate capable of hosting 250-person weddings will come together across five acres, marking one of San Diego’s most ambitious restaurant openings as Thorsen targets a summer 2026 debut.
A’L’ouest (3002 University Avenue, North Park) - A’L’ouest is the next major project from Trust Restaurant Group, bringing a Parisian-style brasserie to the prominent corner of 30th and University in North Park with a planned opening now tracking toward 2026 as construction continues behind wrapped exteriors. The 5,400-square-foot space will feature seating for 200 guests, a wraparound patio overlooking the neighborhood’s iconic sign, and a menu of wood-smoked French classics designed by Chef Brad Wise, blending traditional brasserie dishes with a California sensibility. The project represents a long-held goal for Wise and a key addition to a portfolio that includes Trust, Fort Oak, Rare Society, Cardellino, and The Wise Ox, arriving at a time when the group is also expanding more quietly and theatrically with concepts like Carlo, its newly debuted Roman-inspired speakeasy in Mission Hills.
Another Broken Egg Café (Chula Vista/Eastlake, South Bay, San Diego County, Exact address pending) - Southern-inspired brunch favorite Another Broken Egg Café is making its San Diego County debut in 2026, launching its first local location in the Chula Vista/Eastlake area with plans for several more to follow. Known for its chef-driven take on classic comfort dishes, the Louisiana-born brand will bring signatures like Shrimp ‘N Grits, Chicken & Waffles, the Lobster & Brie Omelette, and a full lineup of brunch cocktails and mimosas to the South Bay. Franchise owners Zeeshan Naqvi and his niece Mahrouz Syed are spearheading the expansion, aiming to open at least five cafés across the region in the coming years - part of a national growth surge supported by revamped leadership under new CEO Jorge Salvat and an increasingly innovative culinary program. With more than 100 locations nationwide and nearly as many in development, Another Broken Egg Café enters the San Diego market as one of the country’s fastest-growing brunch concepts, offering a polished, family-friendly atmosphere built around scratch-made dishes and warm hospitality.
Austin NoLa (2519 El Cajon Boulevard, North Park) - Grind & Prosper Hospitality founder Peter Cich and executive chef-partner Quinnton Austin are expanding their North Park footprint with Austin NoLa, a globally influenced restaurant that blends Chef Austin’s New Orleans roots with eclectic, shareable dishes ranging from artisan pizzas to refined entrées, all anchored by sustainable ingredients and a cocktail program crafted by veteran mixologist Robert McShea. Opening on the ground floor of the incoming Niima Outpost development, the 2,800-square-foot venue marks the next evolution for the team behind Miss B’s Coconut Club, Louisiana Purchase, and Coco Maya, bringing a fresh, high-energy dining experience to El Cajon Boulevard. Expected to open in early 2026.
Bacari (3823 30th Street, North Park) - Los Angeles’ Venetian-inspired Bacari is taking over North Park’s long-vacant Urban Solace building, reviving the landmark two-story space with its lively, Mediterranean-leaning small-plates menu, craft cocktails, and neighborhood-driven design sensibility, while preserving the site’s New Orleans-style architecture; the group’s first San Diego outpost will offer shareable dishes like ricotta-beet gnocchi, braised beef cheeks, and seasonal pizzas alongside late-night service and weekend brunch, marking the beginning of Bacari’s broader countywide expansion when it opens in early-to-mid 2026.
Bar Nice (3396 30th Street, North Park) - Long delayed but still in the works, Bar Nice is the debut project from industry veteran Anthony Viveros, who brings experience from Nolita Hall, Hogsalt Hospitality, and Fox Restaurant Concepts into a French Old World–inspired, bar-forward bistro designed as a neighborhood refuge where guests linger over low-intervention wines, Armagnac Vieux Carrés, Quinquina spritzes, and a tight menu of classic bistro plates and rotating seafood crudos. Set within the historic Lynhurst Building in the former Aburi Sushi space, Bar Nice aims to recreate the convivial charm of the imagined French bars of novels and films, and after significant delays, hopes to finally open sometime in 2026.
Basic Bar & Pizza (Park 12, 100 Park Plaza, East Village) - After nearly two decades slinging New Haven–style pies on 10th Avenue, East Village staple Basic Bar & Pizza is gearing up for a fresh chapter just steps from Petco Park. After being ousted by its former landlord so they could open a pizzeria of their own, the flagship concept from URBN Restaurant Inc. is in the process of reopening into a 5,000-square-foot ground-floor space at Park 12, with design by Avent Design and a buildout from CLTVT, and is expected to reopen before the 2026 Padres season. Fans can look forward to the same cult-favorite menu of oblong, wood-fired pizzas – including the iconic mashed potato and bacon pie – plus salads and a full bar pouring beer, wine, and cocktails, making the new Basic an obvious pre- and post-game magnet for downtown pizza lovers.
Biergarden (201 N. Cleveland Street, Suite 109, Oceanside) - Encinitas’ longtime beer hall Biergarden is expanding north with a second location in Oceanside, taking over the 5,000-square-foot space currently occupied by The Lab Collaborative just steps from the city’s iconic pier, where it will bring its communal, coastal beer-forward hospitality, California Coastal fare, and Southern California–focused tap list to one of North County’s fastest-growing dining districts. Founded in 2013 by local restaurateur David Creviston - who also co-owns Corner Drafthouse - the original Biergarden became a staple for its 24 local taps, halibut tacos, short rib nachos, and lively retro-meets-recycled design, including its signature vine-wrapped tree centerpiece. Public filings show the Oceanside outpost has applied for a Type 47 full liquor license, signaling an expanded bar program beyond beer and wine, and while menu details have not yet been released, the concept is expected to follow the Encinitas location’s blend of casual food, local craft beer, and community-oriented atmosphere.
Blank Slate (101 North Coast Highway 101, Encinitas) - Aron and Pam Schwartz, the former chef-owners of Solana Beach’s Ranch 45, are preparing to debut Blank Slate, an intimate, experience-driven culinary project taking over the longtime Chiko space on Highway 101 in Encinitas. Operated through their newly formed APS Hospitality Group, the couple is transforming the site into a chef’s-counter-focused venue built around seasonal cooking, personal interaction, and small-format gatherings rather than a traditional restaurant model. Early plans outline a 12-seat chef’s counter, indoor seating for up to 50 guests, and a warmly designed coastal-inspired space suited for private dinners, tasting menus, and immersive culinary events. The opening also marks the conclusion of Chiko’s seven-year run at the location and the beginning of the Schwartzes’ first independent venture since leaving Ranch 45 nearly two years ago. With their deep roots in San Diego’s hospitality community and longstanding relationships with local farmers and artisans, Blank Slate is poised to become a thoughtful, chef-driven addition to Encinitas when it opens in early 2026.
Bojangles (TBD, San Diego County) - Famous North Carolina fried chicken and biscuit chain Bojangles is eyeing a West Coast leap into San Diego, though no sites or franchise partners have been secured, making any local openings a distant possibility and 2026 far from guaranteed. Known for its scratch-made biscuits baked every 20 minutes, seasoned fried chicken, and classic Southern sides, the 800-location brand is expanding aggressively into the West with major deals in Los Angeles, Phoenix, and Las Vegas, and is now actively seeking franchisees willing to open five to ten units per market in San Diego. While the company hopes to plant roots locally, the timeline remains speculative until operators and real estate are finalized.
Buon Cibo Italian Specialties (10380 Spring Canyon Road, Scripps Ranch) - From Tom Tarantino, co-founder of Little Italy’s RoVino Restaurant + Bar, Buon Cibo Italian Specialties is a long-delayed project now aiming for an early 2026 debut in Scripps Ranch’s new Livia complex, where it will operate as an Italian deli, market, bar, and eatery inspired by Tarantino’s Sicilian roots. The shop will offer imported Italian goods, house-made sandwiches, salads, desserts, specialty ravioli, curated wines, take-home meals, and a rotating seven-dish “Gourmet Italian Meal Plan,” along with a private event space designed to bring the flavors of Porticello, Sicily, to the neighborhood.
Cali Social Cafe (1433 Garnet Avenue, Pacific Beach) - A new globally inspired fusion café is coming to the heart of Pacific Beach as Cali Social Cafe prepares to take over the longtime World Curry space on Garnet Avenue. The concept is the latest venture from Archana Sirohi - an Indian immigrant chef, mother of two, and owner of Natural Desi Cafe & Catering in Rancho Bernardo - who is expanding her footprint with a woman-led business that blends comfort food, international flavors, and California sensibility. With a Type 41 beer-and-wine license secured, Cali Social Cafe will offer a broad menu ranging from curry bowls, gourmet croissant sandwiches, lamb seekh kebabs, tikka sauce pasta, and Indo-Chinese dishes like chilli chicken and veg manchurian, to fresh salads, mocktails, and desserts such as choco lava cake and churros. The new café also steps into the legacy of World Curry, which served the neighborhood for nearly 30 years before closing in 2024 following founder Bruce Jackson’s passing. Building on that spirit of community and global cuisine, Cali Social Cafe aims to offer PB diners a fresh, comforting, multicultural gathering place when it opens soon.
Cathedral of Caffeination by Modern Times Coffee (3052 El Cajon Boulevard, Suite 101, North Park) - Modern Times Coffee is preparing to convert a unit within North Park’s longtime Brewery Igniter space into its new “Cathedral of Caffeination,” a 2,500-square-foot roastery-taproom hybrid that marks yet another reinvention for the once-dominant San Diego brewery. Taking over the former GOAL. Brewing suite, the venue will serve as the company’s central hub for roasting, distribution, and an ambitious draft-coffee program featuring cold brew, flash-chilled offerings, and barrel-aged expressions. The move places Modern Times - now a slimmer, reorganized brand under operator Duncan Ward - into a facility originally created to incubate emerging breweries, a symbolic full-circle moment for a company that expanded rapidly, collapsed into receivership, and has spent the last several years rebuilding through contract brewing, satellite tasting rooms, and experimental hospitality concepts. Designed to evoke the playful maximalism of past collaborations like The Invigatorium in East Village, the Cathedral aims to function as a community-driven coffee lab where enthusiasts can explore the same level of geekery once reserved for limited-release IPAs. Opening alongside other new ventures such as Timestead downtown and Chronos Hall in East Village, the North Park outpost represents a cautious but intentional step forward for Modern Times as it attempts to reestablish identity in San Diego’s evolving craft beverage scene.
Chef Fei (4301 La Jolla Village Drive, Suite 2040, Westfield UTC, La Jolla) - One of China’s most influential stir-fry restaurant brands is making its North American debut at Westfield UTC as Chef Fei prepares to take over the former 7,000-square-foot Winery Restaurant & Wine Bar space. Founded in 2003 by Fei Lianghui in Hengyang, Hunan - the region widely considered the birthplace of Chinese stir-fry - Chef Fei has grown to nearly 200 locations across 13 provinces in China and is revered for its fiery wok-seared dishes, especially its nationally chili stir-fried pork. The company’s commitment to freshness is so uncompromising that it famously refuses to offer takeout, insisting its dishes be enjoyed immediately from the wok. UTC’s new flagship will feature a modern, light-filled design by LA-based Poon Design Inc., complete with an exhibition kitchen for hand-cut Kurobuta pork and a contemporary dining room accented with pale woods and bamboo. Joining top-tier Asian dining neighbors like Din Tai Fung, Hai Di Lao, and Marugame Udon, Chef Fei’s arrival further cements UTC as one of Southern California’s most dynamic destinations for global cuisine.
Coco Fuego (832 Garnet Avenue, Pacific Beach) - Grind & Prosper Hospitality is bringing its tropical, high-energy style to Pacific Beach with Coco Fuego, a Caribbean-inspired restaurant and bar taking over the former Backyard Kitchen & Tap space on Garnet Avenue. Led by restaurateur Pete Cich, the group plans to channel the Tulum-meets-San-Diego aesthetic of Little Italy’s Coco Maya through rum and tequila-driven cocktails, coal-fired cooking, lush greenery, and immersive design, marking the latest expansion for the powerhouse behind Miss B’s Coconut Club, Louisiana Purchase, Park 101, and more. Opening in 2026, Coco Fuego aims to finally stabilize one of PB’s more frequently reinvented corners with a vibrant, transportive dining experience.
Corallino (1101 Scott Street, Point Loma) - The owners of San Diego’s Cesarina Italian restaurant are teaming up with Cohn Restaurant Group members Michael Feinman and David Cohn to debut Corallino, a new coastal Italian concept taking over the former Pummarò Pizzeria space in Point Loma. With the transfer of a coveted Type 47 liquor license once designated for Cesarina’s long-delayed Angelo bakery project, Corallino now appears to be the group’s next major focus - a full-service restaurant whose name (“coral”) strongly hints at a seafood-forward Roman menu befitting its Harbor District location. For founders Niccolò Angius, Cesarina Mezzoni, and Giuseppe Capasso, the project marks another ambitious step in an expansion arc that has transformed their farmers-market pasta business into one of San Diego’s most dynamic Italian restaurant families, following the success of Cesarina in Point Loma and Elvira in Ocean Beach. The collaboration with the Cohns - who have increasingly aligned with high-profile chef-driven projects like Callie and the upcoming Fleurette - positions Corallino as one of 2026’s most anticipated openings. Renovation details remain under wraps, but diners can expect the group’s signature blend of Roman tradition, handmade craftsmanship, and warm design when Corallino opens in late 2026.
Cork & Batter (849 W Harbor Drive, Seaport Village) - After years of delays, Los Angeles-based Cork & Batter still intends to revive the longtime Buster’s Beach House space in Seaport Village, and while its original 2023 debut never materialized, the elevated sports bar now appears poised to finally open in 2026 - proving, as Shorebird recently did, that even the most stalled waterfront projects can eventually cross the finish line. The two-story, 8,000-square-foot venue will bring a warm, bungalow-style design, multiple screens for game days, and a menu of American tavern fare, craft cocktails, and local beer to one of San Diego’s most visible bayside properties, marking BNG Hospitality Group’s long-awaited entry into the downtown dining scene.
Dimassi’s Mediterranean Buffet (2655 Vista Way, Oceanside) - Texas-based Dimassi’s Mediterranean Buffet, known for its expansive halal buffet featuring more than 70 dishes daily, is bringing its popular Mediterranean spread to San Diego County for the first time by taking over the former Romano’s Macaroni Grill space in Oceanside’s El Camino North Shopping Mall. Founded in Houston in 1992 and now operating 24 locations across Texas and California, the family-owned brand led by brothers Sam and Mo Khader has built a loyal following for its variety-packed lineup of hummus, falafel, kabobs, stuffed grape leaves, fresh salads, baklava, and a broad mix of vegan, vegetarian, halal, and gluten-free options offered at an accessible price point. With existing California locations in Anaheim and Cerritos, the Oceanside restaurant will mark Dimassi’s third in the state and will continue the company’s mission of serving fresh, homemade Mediterranean dishes with a focus on hospitality and community when it opens in the first half of 2026.
Doc Holliday’s Bar & Grill (2547 San Diego Avenue, Old Town) - A new Western-inspired bar and restaurant is saddling up for a summer debut in Old Town, as Pietro Busalacchi - of Trattoria Don Pietro, El Sueño, and Tako Vibrant Sushi - transforms the former Taco Loco and O’Hungry’s space into a moody, saloon-style tavern with dim lighting, a strong cocktail identity, and what he describes as “sexy saloon vibes,” complete with elevated drinks, flasks, smash burgers, upgraded mac and cheese, inventive appetizers, and weekend breakfasts, plus indulgent offerings like milkshakes and “dirty sodas” that give the all-American bar concept a playful edge.
EggBred (2800 El Cajon Boulevard, North Park) - Orange County-born breakfast-and-brunch concept EggBred is expanding deeper into San Diego County with a new North Park location slated for spring 2026. Founded in La Habra in 2020 by Albert Shim, the fast-casual brand has grown quickly on the strength of its scratch-made approach - cracked-to-order eggs, house-made sauces, baked-in-house cheddar biscuits, and partnerships with local bakeries for milk buns and English muffins. Its menu centers on elevated breakfast sandwiches, from classic bacon-egg-cheese builds to chorizo, sausage, vegetarian, and burrito options, along with sides and weekday lunch items. Operated locally by franchisee David Roberts, the upcoming North Park store marks EggBred’s second San Diego County outpost following its San Marcos debut, positioning the brand within one of the city’s most breakfast-hungry urban neighborhoods. Operating daily from 7 a.m. to 2 p.m. and promoting its tagline “Different yolks for different folks,” EggBred aims to bring a chef-driven, fast-casual alternative to an already competitive morning dining scene when it opens in April 2026.
Egg Tuck (1331 Columbia Street, Little Italy) - The Los Angeles-born breakfast hit famous for its fluffy “tucked” egg sandwiches is bringing its Korean- and Japanese-inspired creations to San Diego with a Little Italy storefront opening next summer in the street-level corner space of The Lindley apartment complex. The brand began as a Koreatown pop-up in 2018 and quickly gained a cult following for its thick pan-toasted brioche, soft scrambled cage-free eggs, and house sauces like sriracha aioli and herb egg mayo, layered into sandwiches such as the Royal West and Spicy Royal West with fillings that include bacon, avocado, ham, or Korean-style short rib patties. Now owned by Anaheim-based Waba Grill, Egg Tuck is expanding rapidly, and the Little Italy location will offer counter service, takeout, and a menu that also features breakfast burritos, crispy egg-topped tots, vegan options like the Just Egg burrito, Groundwork Organic Coffee, and a chai churro latte. Positioned in one of San Diego’s busiest dining neighborhoods, the new shop is expected to draw heavy breakfast and lunch crowds when it opens in summer 2026.
Escondido Social Taproom (132 North Kalmia Street, Escondido) - A new beer and wine bar is set to breathe fresh life into downtown Escondido this summer as Escondido Social Taproom prepares to take over the former Little Miss Brewing space, led by three former staff members of the shuttered taproom -Aldo Barboza, Matthew Holden, and Ethan Loos - who decided to reclaim the site and create a community-focused gathering spot featuring San Diego craft beer, regional wine, and rotating alternative beverages. The roughly 600-square-foot space is undergoing interior upgrades to improve flow and expand communal seating, with plans to later renovate the back patio for private and public events, while the owners prepare to host live music, themed nights, and neighborhood-minded programming aimed at building a social hub for Escondido residents seven days a week. The launch follows a broader trend of former Little Miss Brewing locations being revived by independent operators - mirroring Hopnonymous Brewing’s new Normal Heights taproom - and marks a continued evolution of North County’s craft beer landscape.
Freyja (505 Oak Avenue, Suite C, Carlsbad) - First announced in 2024 with plans to bring Nordic-inspired small plates and seasonal coastal European cooking to Carlsbad, Freyja remains an intriguing but uncertain addition to North County’s dining landscape, with no confirmed updates on whether the project is still actively moving toward opening. Led by partners Jarle Saupstad, Mike Mayaudon, and Shawn Seaman, the concept was envisioned as a late-night, chef-driven space featuring dishes influenced by Nordic regions, the Mediterranean, and North Africa - think Spanish-style tuna tartare, duck à l’orange, uni carbonara, and other shareable plates rooted in classical techniques. Originally slated for a 3,500-square-foot indoor/outdoor space with an open kitchen and 20-seat bar, Freyja was billed as both a neighborhood gathering spot and a hospitality-industry hangout after 10pm, though its current timeline remains unknown.
Gladstone’s (861 W Harbor Drive, Seaport Village) - Despite years of uncertainty, and even the near-closure of its iconic Malibu flagship, Gladstone’s is still steering full speed toward San Diego, with the longtime seafood brand on track to finally open in the former Edgewater Grill space in Seaport Village in 2026. The nearly 10,000-square-foot waterfront restaurant will showcase a refreshed nautical design with a wraparound patio overlooking the bay, serving a menu centered on classic seafood staples like king crab, Maine lobster, clam chowder, and fish plates. Owner John Sangmeister, who also operates Gladstone’s Long Beach and has deep ties to San Diego’s sailing community, says the local outpost remains a priority, ensuring the half-century-old California institution will soon drop anchor in America’s Finest City.
Goop Kitchen (3725 Paseo Place, One Paseo, Carmel Valley) -Gwyneth Paltrow’s wellness-forward restaurant brand Goop Kitchen is expanding into San Diego County, taking over the former Tender Greens space at One Paseo in Carmel Valley. Launched in 2021 as an extension of Paltrow’s Goop empire, the concept has grown from a Santa Monica ghost kitchen into a popular clean-eating chain across Los Angeles and Orange County, built on “Certified Clean” standards that avoid refined sugars, processed additives, soy, and seed oils. Michelin-trained chef Kim Floresca leads the culinary program, crafting seasonal, plant-leaning dishes such as the Goop Teriyaki Bowl, Mediterranean Hummus Bowl, Mushroom “Al Pastor” Lettuce Wraps, and the vegan G.P. Bahn Mi, along with rotating collaborations like the Tracy Anderson–designed Green Goddess Crunch Salad. Known for blending wellness with bold flavor and modern convenience, Goop Kitchen has earned a reputation that extends beyond celebrity pedigree -including community efforts like delivering meals to first responders during the 2023 wildfires. Its arrival at One Paseo further elevates the mixed-use hub’s curated dining roster, positioning the new outpost as a major North County opening when it debuts next year.
Gulfstream (1404 Camino Del Mar, Del Mar) - Hillstone Restaurant Group’s long-planned Gulfstream seafood restaurant continues to inch forward on the former Bully’s North site in Del Mar Village, but its opening timeline remains a mystery, with public updates growing sparse and construction progress unclear. Originally announced in 2017 and later confirmed in 2023, the project marks Hillstone’s first San Diego location and calls for a complete ground-up rebuild with a 4,500+ square-foot restaurant and a two-story parking structure. A year ago, contractor Dempsey Construction reported that the steel frame was finally in place and teased a “fresh and vibrant” addition to downtown Del Mar, but no updates have followed. If and when it eventually opens, Gulfstream is expected to bring Hillstone’s polished American seafood concept - known for dishes like True Dover sole, cedar-plank salmon, and Vince’s fried shrimp - to a marquee coastal corner that has sat dormant since Bully’s closure in 2017, though locals are still waiting and questioning if it will ever truly happen.
Harland Brewing (2702 N. Mission Bay Drive, Mission Bay Golf Course) - Harland Brewing is bringing a full-service restaurant and taproom to the Mission Bay Golf Course & Practice Center, marking a major step in the brewery’s transformation from production-focused operation to full-fledged hospitality brand. Set within a 2,000-square-foot turnkey restaurant space overlooking the only night-lit golf course in San Diego, the new venue will feature indoor dining, a breezy golf-course-facing patio ideal for live music and community events, and a menu crafted to pair with Harland’s popular lineup of beers. The project gives Harland exclusive rights to serve breakfast, lunch, dinner, and drinks to golfers and visitors, anchoring a social hub at the city-operated executive course where Tiger Woods once competed as a junior. The Mission Bay location joins Harland’s expanding portfolio - including projects in 4S Ranch, South Park, and Scripps Ranch - reflecting the company’s shift toward atmosphere-driven destinations rooted in food, craft beer, and community connection.
Jon & Vinny’s (303 Spruce Street, Bankers Hill) - The cult-favorite Italian-American restaurant group from Los Angeles, is eyeing its first San Diego location with plans underway for a Bankers Hill outpost that would sit at the base of the under-construction Quince Apartments, just blocks from Balboa Park. Documents filed with the San Diego Department of Environmental Health and Quality indicate early movement toward expansion, though the address is still an active construction site and the 17-story building likely won’t be completed in 2026 (but you never know). The space will eventually bring the brand’s trademark wood-fired pizzas, house-made pastas, breakfast dishes, sandwiches, pastries, specialty coffee, and curated Helen’s Wine selections to a walkable corridor between Hillcrest and Little Italy. Founded in 2015 by chefs Jon Shook and Vinny Dotolo - whose careers include acclaimed LA hits like Animal and Son of a Gun - the restaurant has become known for its sunny interiors, open kitchens, and family-style Italian comfort food, earning multiple Michelin Bib Gourmands and a fiercely loyal following. A San Diego expansion would mark the company’s sixth location and its first move outside the LA area, adding a major new player to the city’s booming dining scene.
Luke’s Lobster (849 West Harbor Drive, Seaport Village) - Nationally loved for its Maine-sourced lobster rolls, Luke’s Lobster is planning a Seaport Village debut pending Port of San Diego approval, eyeing a 1,200-square-foot bayfront space for an end-of-year opening and proposing a menu of classic lobster, crab, and shrimp rolls, bisques, and seafood tacos served with the company’s vertically integrated, sustainability-focused sourcing model, joining a rapidly evolving waterfront tenant mix as Seaport Village continues its balance of local operators and high-profile national names.
Portillo’s (Location TBD, San Diego County) - Chicago’s glorious Portillo’s continues to spark hope among local food lovers as the iconic fast-casual chain hints at a possible San Diego debut, part of its ambitious plan to add more than 900 restaurants nationwide in the coming decades. Famous for its Chicago-style hot dogs, Italian beef sandwiches, Maxwell Street Polish sausages, char-grilled burgers, chopped salads, and its cult-favorite chocolate cake, Portillo’s has grown from a 1963 hot-dog trailer into a powerhouse with 80+ locations across 10 states. While no site has been confirmed, industry chatter suggests executives see San Diego as a prime market thanks to its tourism traffic, love for fast-casual dining, and proven success with out-of-state imports. The nearest locations are currently in Buena Park and Moreno Valley, fueling local anticipation that 2026 could finally be the year Portillo’s plants its flag in America’s Finest City.
The rumor mill is also swirling with talk of additional major arrivals, including the long-speculated debut of WaWa, a potential Eataly marketplace, whispers of Cracker Barrel eyeing San Diego, and ongoing chatter about a Souplantation revival through its sister concept Sweet Greens. There’s even renewed buzz about Erewhon setting its sights on La Jolla, though none of these possibilities have been officially confirmed and should be considered firmly in the “wait and see” category.
HiroNori Craft Ramen (9254 Scranton Road, Unit 102, Sorrento Valley) - Michelin-recognized HiroNori Craft Ramen is expanding its San Diego footprint with a second location, this time in Sorrento Valley’s BioVista center, where it will replace the former Mirch Masala 2 Go space. Founded by chefs Hiro Igarashi and Nori Akasaka, the acclaimed California ramen brand has earned widespread praise for its handcrafted noodles, meticulously layered broths, and faithful execution of traditional Japanese techniques. The new Sorrento Valley shop will join HiroNori’s popular Hillcrest location, which opened in 2019 and helped usher in a new era of ramen enthusiasm in San Diego. Fans can expect the brand’s core trio of standout bowls - tonkotsu simmered nearly 24 hours until velvety and opaque, deeply savory shoyu built on aged soy sauce, and a surprisingly rich vegan ramen made with five miso varieties - along with customizable toppings like black garlic oil and house spicy sauce.
Hongdae Dakgalbi (4428 Convoy Street, Kearny Mesa) - Seoul’s famed Hongdae Dakgalbi is making its U.S. debut right in the heart of San Diego’s Convoy District, bringing its signature interactive dakgalbi experience to one of the country’s most densely packed Pan-Asian dining corridors. Founded in 1996 in Seoul’s energetic Hongdae neighborhood, the restaurant is best known for its fiery gochujang-marinated stir-fried chicken cooked tableside on a cast-iron griddle, often finished with a dramatic swirl of melted cheese and a choice of rice or ramen. The San Diego outpost will feature built-in tabletop griddles, a self-serve banchan bar of classic Korean sides, and a salad station, creating a lively communal atmosphere ideal for group dining. Alongside its flagship Cheese Fondue Dakgalbi, the menu will include vegetable variations, customizable toppings like extra cheese and rice cakes, and indulgent finishers such as Snowflake Cheese Fried Rice and Flying Fish Roe Fried Rice, plus a full bar pouring soju and Korean beer. Hongdae Dakgalbi arrives at a moment when Korean cuisine is surging in popularity locally, positioning the brand for a strong stateside launch.
Javier’s Finest Food of Mexico (989 Pacific Highway, Downtown San Diego) - Javier’s plans to expand its upscale regional Mexican dining experience to the downtown waterfront as part of IQHQ’s long-delayed RaDD development, though the project’s slow leasing pace and uncertain timeline make a 2026 debut possible but likely unrealistic. The restaurant will join Javier’s existing La Jolla location with its signature ceviches, enchiladas, craft margaritas, and extensive tequila program, bringing the brand’s polished coastal aesthetic to a prime Embarcadero setting alongside incoming retail and fitness tenants. While RaDD’s broader challenges have cast doubt on its near-term viability, Javier’s remains one of the most anticipated components of the multiblock redevelopment, positioning the restaurant to become a major dining anchor once the complex finally activates.
Joe & The Juice (925 Camino De La Reina, Mission Valley) - Global coffee-and-juice powerhouse Joe & The Juice is expanding its San Diego footprint with a new Mission Valley location, moving into the former Coffee Bean & Tea Leaf space in the bustling Trader Joe’s plaza. Founded in Copenhagen in 2002, the Danish brand is known for its sleek, minimalist cafés, upbeat atmosphere where baristas often double as DJs, and a health-forward menu of cold-pressed juices, smoothies, espresso drinks, flatbread sandwiches, and avocado toast. The Mission Valley outpost marks Joe & The Juice’s first major local move since its brief foray into Carmel Valley’s One Paseo and its ongoing operation at Westfield UTC. Positioned in one of San Diego’s busiest retail corridors - surrounded by universities, freeways, and a rapidly growing lineup of fast-casual concepts - the new café is poised to tap into the neighborhood’s steady demand for fresh, convenient, international-style coffee shops when it opens in early 2026.
JOEY Restaurant (4301 La Jolla Village Drive, La Jolla) - Canadian hospitality powerhouse JOEY Restaurant is set to join Westfield UTC in 2026, bringing its globally inspired, high-energy dining concept - known for dishes like Steak & Sushi, Bollywood Butter Chicken, and Korean Fried Cauliflower - to the upscale La Jolla shopping center, where the 34-location brand will anchor a newly built unit near Din Tai Fung as part of the mall’s continually expanding restaurant roster that includes Raised By Wolves, Javier’s, Marugame Udon, Menya Ultra, and upcoming arrival Katsuya Ko.
Katsuya Ko (Westfield UTC, La Jolla) - The globally recognized Katsuya brand is launching its newest concept, Katsuya Ko, at Westfield UTC, introducing a youthful, more approachable spin on Chef Katsuya Uechi’s acclaimed Japanese cuisine. Designed as a stylish but accessible 3,000-square-foot restaurant with indoor and patio seating, Katsuya Ko will blend sushi and sashimi favorites with shareable comfort dishes like chicken yakitori, pork-and-kimchi gyoza, miso cod bites, and even a Ko burger, all framed by Studio Murnane’s elegant, modern design. Set to join UTC’s expanding collection of high-profile Asian eateries near True Food Kitchen, the opening marks the brand’s return to San Diego a decade after its short-lived downtown outpost at the Andaz Hotel - and is now expected to arrive in early 2026.
Laya (701 Fifth Avenue, Gaslamp Quarter) - Fresh off its Hollywood debut, Laya is bringing its Middle Eastern–meets–California cooking and star power to downtown San Diego, led by “Top Chef: Middle East” winner Charbel Hayek and backed by Sunset Entertainment Group. The new restaurant will reportedly replace Sugar Factory inside the Theatre Box complex, although that may be halted due to recent developments, and plans to introduce a menu rooted in Hayek’s Beirut upbringing, Paris training, and LA fine-dining pedigree, weaving together house-made pita and mezze, lamb ribs and wagyu skewers, charred seafood, and seasonal California produce. Expect a design aesthetic influenced by the Tulum-styled Hollywood flagship, a beverage program built by top LA sommelier Adam Ohler and bar specialist Bobby Jackson, and an atmosphere that blends upscale dining with Gaslamp’s nightlife energy as Laya targets a late-summer opening.
Le Shrimp Noodle Bar (825 Harbor Drive, Downtown San Diego) - Singapore’s acclaimed Le Shrimp Noodle Bar is bringing its Chinese–Japanese fusion noodle concept to San Diego’s waterfront as part of the massive RaDD development, introducing its signature prawn-forward broth - simmered for hours with fresh prawns, pork bones, and aromatic spices - to diners alongside dishes like Trio Shrimp Ramen, Longjing tea lava eggs, and customizable noodle bowls in spicy or black-garlic broths, marking the Paradise Group’s continued U.S. expansion and joining incoming neighbors such as Javier’s and Mastro’s Steakhouse in the evolving Embarcadero dining district.
Key & Cleaver (401 Mission Avenue, Suite C140, Oceanside) - City Heights favorite Key & Cleaver is expanding north with a new Oceanside location, taking over the prominent former Breakwater Brewing Company space just blocks from the beach. Co-owners Jennipher Hager and Christopher Dainty - both longtime figures in San Diego’s craft beer and hospitality communities - launched the original Key & Cleaver in 2023 with a mission rooted in local sourcing, regenerative agriculture, and genuine neighborhood-focused service. Their smash-hit burgers are crafted with beef from Perennial Pastures Ranch near Julian, buns from a La Jolla bakery, and toppings and sauces made in-house, while the bar features rotating drafts and a spirits list consisting entirely of San Diego producers. Oceanside diners can expect the same community-first ethos and signature menu, including favorites like the BBQ Bacon Cheeseburger, Swiss Mushroom Burger, wings fried in beef tallow, and a rotating Burger of the Month. With its larger footprint and coastal setting, the new location will bring Key & Cleaver’s craft-minded, hyper-local approach to one of North County’s fastest-growing dining districts when it opens in 2026.
La Jolla Food Hall (7733 Girard Avenue, La Jolla) - A 1961 former US Bank building in the heart of La Jolla Village is being reimagined as the La Jolla Food Hall, a 7,800-square-foot mid-century landmark set to host seven culinary concepts and outdoor dining spaces, with ownership even exploring a speakeasy built inside the original bank vault. Led by local developer David Rudolph, the project aims to blend La Jolla’s upscale, coastal character with a curated mix of regional eateries, offering flexible 600- to 1,000-square-foot stalls designed for emerging and established operators alike. With permits underway and tenant selection in process, the food hall is positioned to become a new neighborhood gathering hub when it opens, hopefully at some point in 2026.
The Lake Poet (1705 W. Lewis Street, Mission Hills) - Johnny Rivera, the visionary behind Hash House A Go Go, Great Maple, and Mission Hills’ Wolf in the Woods, is preparing to debut The Lake Poet as early as late 2026, transforming the century-old Powers Plumbing building into his next atmospheric, storytelling-driven restaurant. With a Type 41 beer and wine license already pending, the new concept is expected to be an intimate, neighborhood-focused destination layered with Rivera’s signature blend of mood, artistry, and imaginative design. The historic corner property, home to the Powers family business since 1923, offers a richly textured backdrop for Rivera’s latest project, and while full details remain under wraps, the lyrical name hints at a contemplative, soulful dining experience that builds on his long-standing reputation for crafting immersive, emotionally resonant spaces.
Le Horse Continental Room (2223 El Cajon Boulevard, North Park) - Several years in the making and now inching toward a possible first-half-of-2026 debut, Le Horse Continental Room is the Lafayette Hotel’s long-promised crown jewel: a high-end, dinner-only French restaurant built beneath an elegant glass-roofed courtyard and modeled after the grand European hotel dining rooms of a century ago. Originally announced during the Lafayette’s $31 million overhaul back in 2023, the project has moved at a glacial pace while every other venue on the property - from the jazz-soaked Lulu’s Jungle Room to the 24-hour Beginner’s Diner - has opened and settled in. When Le Horse finally materializes, expect unapologous opulence, with tableside prime rib, duck à l’orange, and Escoffier-inspired classics served with old-world ceremony. Whether 2026 is the year this long-gestating culinary showpiece actually lands is anyone’s guess, but anticipation continues to build for what may become Consortium Holdings’ most extravagant restaurant yet.
Little Italy Food Hall Rebrand (550 W Date Street, Little Italy) - The former Little Italy Food Hall is being revived by seasoned food hall operator Berke Bakay - known for Carlsbad’s Windmill Food Hall and the upcoming Station 8 Public Market at UCSD - who has taken over the 4,685-square-foot Piazza della Famiglia space and tapped San Diego’s own BASILE Studio to redesign it into a new multi-vendor dining hub with five food concepts and a central bar, marking a highly anticipated refresh for one of the neighborhood’s most prominent gathering spots following the abrupt February 2025 closure of its previous operators.
Little While (3019 Adams Avenue, North Park) - The team behind Pop Pie Co. and Stella Jean’s Ice Cream is launching Little While, a new coffee and pastry shop opening mid-October in the former Hawthorn Coffee space on Adams Avenue, marking the Sweet & Savory Collective’s first standalone café and showcasing a fully developed coffee program featuring espresso drinks, pourovers, seasonal beverages, kadak chai, Thai tea, and longtime matcha partners from Japan. Executive Pastry Chef Aly Lyng and Hommage Bakehouse founder Justin Gaspar are leading the inventive pastry program with offerings that blend classic technique and global influences - using ingredients like guava jam, chile crisp, banana ketchup, and Chinese sausage - while Gan Suebsarakham oversees the menu and Chef Madyson Hodge directs operations. Designed by Tecscape and Solstice Interiors, the café will embrace warm woods, soft tones, and a cozy atmosphere distinct from Stella Jean’s technicolor vibe, with early morning hours and a community-focused ethos inspired by the “little whiles” that shape everyday life.
LOLA 55 Liberty Station (2885 Perry Road, Point Loma) - Michelin-recognized taqueria LOLA 55 is expanding to Liberty Station, where owner Frank Vizcarra is transforming the former Go Go Amigo/El Jardín space into an 8,800-square-foot indoor–outdoor restaurant designed by Mexico City-based JSa architects, bringing the brand’s acclaimed tacos, wood-fired entrées, and agave-forward cocktails to Point Loma as the growing Cal-Mex concept builds on the success of its East Village flagship and recently launched L55 Tacos & More at Westfield UTC.
Mani & Grani by Ciccia (2215 Logan Avenue, Barrio Logan) - Ciccia Osteria is expanding its footprint in Barrio Logan with Mani & Grani by Ciccia, a new pizza-focused concept opening just three doors down from the Michelin-recognized Italian restaurant. Led by chef Mario Cassineri and partner Massimiliano “Max” Farina, the restaurant will spotlight artisanal pies that blend Neapolitan, Milanese, and Sicilian influences, supported by a concise menu of appetizers and sides. The 2,000-square-foot space will offer seating for about 60 guests, a spacious front patio, and the possibility of backyard seating and even an omakase-style pizza experience as the project evolves. Mani & Grani continues Cassineri’s investment in the neighborhood where Ciccia Osteria first opened in 2019 and quickly became a local favorite. Construction is underway in the former barbershop, and the new restaurant is expected to debut in first half of 2026.
Mr. Charlie’s (3896 Fifth Avenue, Hillcrest / 1560 Garnet Avenue, Pacific Beach) - Viral plant-based sensation Mr. Charlie’s, often described as the “vegan McDonald’s”, is making a major San Diego debut with two incoming locations: a flagship Hillcrest outpost in the former Chocolat Bistro space and a second branch taking over the former Brazilian Bowls spot in Pacific Beach. Launched in Los Angeles in 2022, the fast-growing brand built a global following on its cheeky red-and-yellow aesthetic, fast-food nostalgia, and fully vegan lineup of burgers, “Not Chicken” sandwiches and nuggets, fries, breakfast items, soft-serve, and its signature Mr. Frowny Meals. Both locations are expected to open in early 2026.
Nighthawk & Fallen Empire at The Baby Grand (1315 Orange Avenue, Coronado) - Consortium Holdings is transforming Coronado’s longtime La Avenida Inn into The Baby Grand, a reimagined 31-room boutique hotel that will introduce two new hospitality concepts: Nighthawk, a lush Greek-Mediterranean brasserie, and Fallen Empire, an intimate reservation-only oyster and champagne lounge. The overhaul reflects Arsalun Tafazoli’s vision of creating a “baby” version of Europe’s grand hotels, complete with upgraded rooms, new bars, a revamped pool, and a dramatic restaurant build replacing the former parking lot. Designed with CH’s signature blend of maximalism and patina, Nighthawk will feature ivy-draped trellises, banquettes under black steel frames, a tropical, overgrown aesthetic, and a kitchen led by Director of Culinary Operations Perfecte Rocher. Fallen Empire will deliver a contrasting jewel-box experience lined with mirror tile and seashell lighting, catering to guests seeking a more exclusive atmosphere. This Coronado project arrives during a major growth spurt for Consortium, which recently opened Leila in North Park and a fully-renovated Starlite, while advancing multi-million-dollar hospitality and hotel developments across Little Italy, Normal Heights, and The Lafayette Hotel. The Baby Grand and its restaurants aim to begin welcoming guests as early as this fall.
NÓMADA (6996 El Camino Real, Carlsbad) - Grand Restaurant Group is unveiling NÓMADA in early 2026, transforming the former Alejandra’s Mexican Cantina into a vibrant neighborhood restaurant shaped by acclaimed San Diego chef Alex Carballo, who draws on regional Mexican traditions from Sinaloa to Oaxaca to create dishes like duck tacos on heirloom-masa tortillas, Yucatán-style cochinita pibil, and coastal ceviches, all served in a refreshed indoor–outdoor space featuring a tortilla station, oyster bar, wood-fired grill, and revived live-music stage. The project marks a new culinary chapter for the family-run group led by COO Gianina Pickens, with beverage director Sean Ward crafting agave-forward cocktails informed by Mexican and South American flavors, positioning NÓMADA as a warmly accessible, family-friendly hub that reflects both Carlsbad’s laid-back energy and Carballo’s deeply rooted culinary journey.
Oceanside Fish Shop (236 South Coast Highway, Oceanside) - The San Diego–born Fish Shop group is expanding to North County with a new Oceanside location opening in the former Ryes and Grind space at South Coast Highway and Michigan Avenue. This will be the company’s fourth active restaurant, joining Pacific Beach, Encinitas, and Point Loma, while the long-delayed Little Italy project now appears to be officially shelved. Founded in 2010 by co-owners Doug Sondomowicz and Bill Ramirez, the Fish Shop built its reputation on a casual counter-service format where diners choose their fish, seasoning, and preparation style before deciding whether it’s served as tacos, sandwiches, or salads. The concept also features a seafood case for direct selection, rotating specials, local craft beer, and a bring-your-own-wine option with a small corkage fee.
Ono Hawaiian BBQ (Multiple Locations Coming to San Diego County) - Ono Hawaiian BBQ is gearing up for a major San Diego expansion with six new locations in development, including a freshly confirmed site in Vista. Founded in 2002 by brothers Joshua and Joe Liang, the fast-casual chain has grown to more than 70 restaurants across California and Arizona by leaning into Hawaiian-style comfort classics like BBQ chicken, kalua pork, teriyaki chicken, chicken katsu, crispy shrimp, and kalbi short ribs, all served with rice, veggies, and macaroni salad. San Diego’s first opening will be in Escondido at 555 West Mission Avenue in the former Carl’s Jr. at the San Marcos Shopping Center. A second location is underway in Carmel Mountain at 11846 Carmel Mountain Road in a former Boston Market space. A third is planned for Clairemont at 5604 Balboa Avenue, Suite 107, replacing the former Native Foods across from busy Balboa Mesa Shopping Center. The latest announced branch is coming to 1711 University Drive, Suite 110, in Vista, further cementing its entry into North County. Two additional San Diego County locations are in active development, although specific addresses have not yet been made public. When the doors open, diners can expect the chain’s laid-back island aesthetic, family-friendly atmosphere, and full lineup of plate lunches, Aloha Plates, Keiki Meals, salads, and house-made sauces.
Ophelia’s Raw Bar (4594 30th Street, North Park) - The French champagne and oyster house created by the late Friendly founder Brandon Zanavich and longtime collaborator Joey Quinton is still planned for the space next to the original Friendly in North Park, where it will bring a menu of fresh oysters, caviar, tinned fish, and seasonal crudos inspired by Quinton’s Maryland upbringing and years in San Diego’s seafood scene. The project was first announced in early 2024 and remains in development following Zanavich’s unexpected passing this spring, a loss that deeply affected the city’s restaurant community and prompted a GoFundMe campaign supporting his family, but Quinton and the Friendly team have indicated their commitment to carrying the concept forward as a tribute to Brandon’s creativity and the friendship behind it.
Panama 66 Owners’ New Balboa Park Restaurant (1660 Old Globe Way, Balboa Park) - As Balboa Park undergoes major revitalization, Jeff Motch and Clea Hantman - the duo behind Panama 66 and Blind Lady Ale House - are preparing to open a new restaurant in the former Village Grill space even as the future of their original Panama 66 remains uncertain due to a proposed San Diego Museum of Art expansion. Their forthcoming fast-casual, indoor-outdoor concept will activate a quieter corner near Spanish Village as part of the city’s broader effort to restore and energize key park sites, including the newly reopened Botanical Building and improvements to the Marston House and Starlight Bowl. Meanwhile, SDMA’s planned west-wing renovation - designed by Foster + Partners and poised to reshape the existing Panama 66 footprint with new dining venues and a reimagined entrance - could displace the sculpture garden restaurant entirely, though no formal decision has been made. Despite the uncertainty, the team continues deepening its ties to the park, recently releasing collaborative beers with Fall Brewing, Societe Brewing, and Burgeon Beer Co. that pay homage to Balboa Park’s landscape and history.
Parc Lounge (16081 San Dieguito Road, Suite G1-A, Rancho Santa Fe) - Parc Bistro-Brasserie, the Bankers Hill French dining room known for its warm ambiance and timeless brasserie fare, is expanding into North County with a new Rancho Santa Fe outpost that will take over the longtime Dolce restaurant space in the Del Rayo Village Shopping Center. Restaurateur Garo Minassian - whose San Diego career began in the Del Mar and Rancho Santa Fe area in the late 1980s with his restaurant Scalini’s - acquired the space on July 1 and will rebrand it as Parc Lounge, marking a return to his North County roots nearly four decades later. The flagship Parc, which opened in 2016 in the former Croce’s Park West location, has built a loyal following under Minassian’s Montreal-born, Florence-trained vision of approachable sophistication, classic French cuisine, and community-centered hospitality. While full details of the Rancho Santa Fe concept are still forthcoming, the new venue is expected to mirror Parc’s blend of refined European charm and neighborhood warmth when it debuts this summer.
PastaPhony (5812 Van Allen Way, Suite 125, Carlsbad) - Fast-growing quick-service pasta chain PastaPhony is making its San Diego County debut at The Island at Carlsbad, taking over the former Little Zeus Greek Cuisine space in the heart of North County’s busy research and office corridor. Known for its fully customizable pasta bowls, house-made sauces, and efficient “chipotle-style” ordering system, the brand has built a loyal following across its four Southern California locations since launching just before the pandemic. The Carlsbad outpost will feature the same mix-and-match format - letting guests choose their pasta shape, sauce, protein, and toppings - with popular dishes including Fettuccine Chicken Alfredo, Penne Arrabbiata, Chicken Parmesan, and the standout Truffle Mushroom Cream. Rounding out the menu are salads, garlic bread, breadsticks, and classic Italian desserts like tiramisu, cannoli, and Nutella-filled treats.
PastaPhony (5812 Van Allen Way, Suite 125, Carlsbad) - Fast-growing quick-service pasta chain PastaPhony is making its San Diego County debut at The Island at Carlsbad, taking over the former Little Zeus Greek Cuisine space in the heart of North County’s busy research and office corridor. Known for its fully customizable pasta bowls, house-made sauces, and efficient “chipotle-style” ordering system, the brand has built a loyal following across its four Southern California locations since launching just before the pandemic. The Carlsbad outpost will feature the same mix-and-match format - letting guests choose their pasta shape, sauce, protein, and toppings - with popular dishes including Fettuccine Chicken Alfredo, Penne Arrabbiata, Chicken Parmesan, and the standout Truffle Mushroom Cream. Rounding out the menu are salads, garlic bread, breadsticks, and classic Italian desserts like tiramisu, cannoli, and Nutella-filled treats.
Penny’s Diner (1270 Cleveland Avenue, Hillcrest) - The team behind Madison on Park, which is expected to close soon for a full rebrand, and the brunch-centric Madi has taken over the long-vacant former Panera Bread at The Hub in Hillcrest, where they will debut Penny’s Diner, a fresh, diner-inspired evolution of their popular daytime concept. Building on Madi’s success in Normal Heights and a newly opened branch in Pacific Beach, Penny’s will lean even further into a nostalgic, all-day brunch aesthetic while serving favorites like waffle churro sticks, blackberry–goat cheese pancakes, chicken-fried steak and eggs, and the Oklahoma onion smash burger, alongside pastries, coffee drinks, mimosas, wine, and low-ABV cocktails. Designed as a brighter, more classic diner-style counterpart to the original restaurant’s retro-modern vibe, Penny’s Diner is poised to become Hillcrest’s new go-to for elevated comfort food when it opens in 2026.
Pepper Lunch (Multiple Locations, San Diego County) - Japan’s wildly popular fast-casual chain Pepper Lunch is preparing a major San Diego expansion, with plans to open up to five locations countywide under a new franchise group led by Urban Bubble co-founder Bao Doan and partners Jadelyn Wang, Elizabeth Tran, Aaron Tran, and Cindy Tran. Founded in Tokyo in 1994, Pepper Lunch is beloved for its interactive DIY dining format, where guests cook raw meats, vegetables, and sauces on sizzling cast-iron teppan plates - creating customizable dishes like pepper steak, curry rice, salmon pepper rice, and other Japanese comfort staples. With more than 500 restaurants across Asia, Australia, Canada, and the U.S., Pepper Lunch’s arrival marks one of the largest incoming fast-casual launches in San Diego, expected to open its first branch in Kearny Mesa, with North County also among the targeted areas for its first 2026 openings.
Puesto (9955 Barnes Canyon Road, Sorrento Valley) - The San Diego-born modern Mexican restaurant known for its handmade blue-corn tortillas, polished design, and acclaimed beverage program is preparing to open a new Sorrento Valley outpost that will expand the brand’s local footprint to four locations. Founded in 2012 by cousins Eric and Alan Adler and Isi Lombrozo, the company has grown into one of California’s most influential hospitality groups, with additional concepts like Marisi Italiano and the James Beard–nominated Roma Norte. The incoming Sorrento Valley restaurant will rise in a new development on the former site of longtime local eatery Courtney’s and comes amid a wave of dining activity in the biotech-heavy neighborhood, which will also see a new White Rice location from chef Phillip Esteban. While timelines remain fluid, the project reinforces Puesto’s ongoing expansion throughout San Diego -alongside its upcoming stall in the redeveloped Terminal 1 at San Diego International Airport - and will bring the brand’s signature tacos, shareable plates, and celebrated drinks, including frozen horchata and beers from Puesto Cervecería, to one of the city’s busiest employment hubs.
Queenstown Bistro (1435 Camino Del Mar, Suite D, Del Mar) - New Zealand–inspired Queenstown Bistro is expanding again, taking over the former WestBrew space in the heart of Del Mar for what will become the group’s fourth San Diego County location. Founded by Phillip “PJ” Lamont and Matt Baker, the Queenstown family of restaurants is known for its eclectic, Kiwi-meets-California comfort food—think organic grass-fed burgers, hand-crafted meat pies, lamb dishes, grilled shrimp, and playful small plates - served in lush, foliage-filled spaces designed by Michael Soriano. The new 2,400-square-foot indoor/outdoor restaurant will offer brunch, lunch, dinner, and a beverage program built around New Zealand wines, global craft beers, and house-made sangria, bringing the laid-back charm of Queenstown Public House, Queenstown Village in La Jolla, and its UTC Bistro sibling to Del Mar’s main thoroughfare.
Rasoi Modern Indian (10299 Scripps Trail, Suite B, Scripps Ranch) - Longtime Bay Area restaurant Rasoi Modern Indian is expanding south with a highly anticipated Scripps Ranch location, bringing its upscale regional Indian cuisine and family-driven hospitality to San Diego for the first time. Led by husband-and-wife team Asif and Jessica Aslam, Rasoi has earned acclaim in Burlingame for its refined tandoori plates, vibrant curries, and contemporary atmosphere - an elevated yet approachable style they now plan to replicate in their new Southern California outpost. Chef Asif Aslam, known for his meticulous technique and private-chef pedigree, will showcase house favorites such as yogurt-marinated lamb chops, tandoori prawns, chicken tikka masala, prawn biryani, and Rasoi’s much-loved butter chicken, alongside fresh naan, seafood specialties, vegetarian classics, and traditional desserts. The restaurant takes over the longtime Chile Peppers Mexican Eatery space and is expected to infuse Scripps Ranch’s family-focused dining landscape with a polished global option that appeals both to locals and Bay Area transplants familiar with the brand. Rasoi Modern Indian is slated to open in early 2026.
Rocko’s Modern Taphouse (3940 Fourth Avenue, Suite 200, Hillcrest) - A new craft beer–driven bar and restaurant is heading to Hillcrest as Rocko’s Modern Taphouse takes over the storied upstairs space that once housed Martinis Above Fourth. Led by owner Justin Lewis Philips - a former Mike Hess Brewing GM with SDSU’s Business of Craft Beer certification - the venue will spotlight San Diego producers exclusively, pouring local craft beer, wine, seltzer, cider, and more. A compact kitchen will serve SoCal-inspired bar fare such as paninis, burgers, wings, chicken strips, and tots, while the spacious second-floor layout will be outfitted with pool tables, arcade games, shuffleboard, darts, dog-friendly patios, and a small stage for live entertainment. Weekly programming including trivia, comedy, and themed music nights will anchor the taproom’s community-centered vibe. The location carries a deep Hillcrest legacy - from decades of cabaret at Martinis Above Fourth to a brief revival as Martinis Lounge - and was once earmarked for a Hamburger Mary’s. Rocko’s Modern Taphouse now steps in to write the next chapter.
Roscoe’s House of Chicken ‘N Waffles (1678 National Avenue, Barrio Logan) - At this point, Roscoe’s House of Chicken ‘N Waffles opening in San Diego has become a local legend, a construction saga stretching so long it feels like it may outlast us all. First announced in 2016, delayed by bankruptcy, revived in 2019, stalled by the pandemic, “definitely opening” in 2021, then 2022, then 2023, then… well, you get the idea. After construction abruptly froze in late 2022, hope flickered back to life in 2024 when Roscoe’s posted yet another batch of “progress pics” showing a few new beams and promised San Diegans would “see you soon, SD!” - words the city has now heard for nearly a decade. If it ever materializes, the long-promised Barrio Logan restaurant will span about 6,000 square feet with a rooftop deck and the classic menu of fried chicken, waffles, gravy, and grits. Whether it opens in 2026, or becomes the world’s first 10-year chicken-and-waffle construction experiment remains unclear, but one thing is certain: San Diego will believe it when we see it.
Roseacre (7766 Girard Avenue, La Jolla) - The highly anticipated La Jolla restaurant from celebrated San Diego designers Paul Basile and Jules Wilson has recently named Michelin-starred chef Erik Anderson as its executive chef. The duo, known for shaping local landmarks such as Polite Provisions, Raised by Wolves, Born & Raised, and Morning Glory, are transforming the former Adelaide’s of La Jolla into a 5,000-square-foot, mid-century modern dining destination featuring an open kitchen, 170-seat dining room, lush plant-filled interiors, and an upstairs Garden Bar with live music and a sushi counter. Anderson, whose career includes The French Laundry, Noma, Catbird Seat, Grand Café, and earning Michelin stars at Coi and Barndiva, was chosen after Basile and Wilson tasted his “refined yet approachable” cooking in wine country. At Roseacre, he will helm a California-forward, hearth-driven menu centered on seafood, seasonal produce, and creative vegetable-focused dishes. Inspired by architect Fred Liebhardt - whose former home Basile and Wilson now share - Roseacre aims to blend design innovation with a thoughtful culinary program to create a new signature gathering place in La Jolla when it opens next year.
Round1 Bowling & Arcade & Yuu Japanese Food Hall (Escondido & Mission Valley) - Japan’s Round1 continues its rapid San Diego expansion with a massive three-level entertainment complex underway in the former Nordstrom at North County Mall in Escondido, complemented by a newly confirmed Mission Valley outpost that will become the chain’s most centrally located venue in the region. Known for its blend of bowling, karaoke, billiards, darts, Japanese arcade games, batting cages, and Spo-Cha sports attractions, Round1 is pairing both incoming locations with Yuu Japanese Food Hall, a high-profile culinary lineup featuring acclaimed concepts such as Udon-Dokoro Shigemi, Onigiri Asakusa Yadoroku, Curry SOMA, Tonkatsu Narikura, Takoyaki Do-Raku Wanaka, and Ramen Hayato. The combination of large-scale entertainment, full bar service, and an elevated food hall signals Round1’s ambition to become a dominant family-fun and nightlife destination in San Diego County as it builds on the momentum of its first local opening at Plaza Bonita in 2024.
The Rustic (525 E Harbor Drive, Downtown San Diego/Embarcadero Marina Park South) - Texas-based The Rustic is in advanced lease negotiations to replace the longtime Joe’s Crab Shack near The Rady Shell, bringing its live-music-driven restaurant and bar concept to one of the Embarcadero’s most prominent waterfront properties. The 9,000-square-foot site, which includes a wraparound patio, boat dock, and on-site parking, has been targeted for redevelopment as the Port seeks a higher-performing tenant to activate the area and complement the growing foot traffic around the Symphony’s outdoor venue. Founded in 2013, The Rustic is known in Dallas, Houston, and San Antonio for its farm-to-table comfort food, large outdoor spaces, and nightly performances, and its likely arrival has stirred debate among locals who question the Port’s trend of selecting out-of-market operators over homegrown hospitality groups for prime public shoreline space. While a final lease vote is still pending, The Rustic’s move would add another high-profile national player to the evolving waterfront as the Port continues reshaping the Embarcadero’s dining identity ahead of larger redevelopment plans.
Schmackary’s (1255 University Avenue, Hillcrest) - New York City’s famed cookie shop is heading west as Schmackary’s prepares to open its first California location in Hillcrest, taking over the former Freshii space and serving its cult-favorite gourmet cookies, croissants, and theatrical charm while franchisee Sharian Lott - whose family has deep roots in San Diego’s arts community - develops the shop into the brand’s West Coast hub with plans for additional locations to follow.
Social Syndicate Coronado Ferry Landing Project (Coronado) – The local hospitality group behind Monarch Ocean Pub, Wonderland Ocean Pub, OB Surf Lodge, La Doña, and more has officially broken ground on its long-anticipated standalone restaurant, bar, and event venue at the Coronado Ferry Landing. Approved by the Port of San Diego after years of planning, the 7,500-square-foot waterfront restaurant will sit on a prime bayfront parcel near Il Fornaio, offering another 7,500 square feet of outdoor dining with sweeping views of the downtown skyline. Modeled in spirit after Monarch Ocean Pub in Del Mar but with its own identity, the Coronado venue will spotlight Baja-influenced seafood, craft cocktails, and community-driven design elements that honor local history. With construction now underway and strict lease milestones in place, the ambitious project could potentially debut as early as 2026 if timelines hold, though completion is officially expected in 2027.
Sono (2835 University Avenue, North Park) - A new concept called Sono is preparing to take over the Cacio E Pepe / Seventh House address in North Park, adding yet another twist to one of San Diego’s most frequently reimagined restaurant spaces. An ABC liquor license transfer lists restaurateur Antonio Cusimano as the incoming operator, a familiar name within the orbit of San Diego Dining Group and its constantly shifting constellation of Italian-forward restaurants, speakeasies, and rebrands. While official details remain under wraps, the filing strongly suggests a full conversion of the corner space, which has cycled through multiple concepts in rapid succession - from MétlBar Creamery & Café to The Seventh House, then to the split configuration of Cacio E Pepe in front and the tarot-themed bar in back. Given Cusimano’s past affiliations and the broader pattern of iterative reinvention by the dining groups linked to this address, Sono is likely to emerge as another polished, atmosphere-driven restaurant with strong cocktail emphasis and Italian or Mediterranean cues.
Station 8 Public Market (9165 South Scholars Drive, UC San Diego, La Jolla) - UC San Diego is preparing to debut one of the most ambitious campus dining projects in the country with Station 8 Public Market, a massive 20,000-square-foot, design-forward food hall set to open in summer 2026. Located in the Theatre District Living and Learning Neighborhood across from the La Jolla Playhouse, the two-story venue will house ten globally inspired food concepts, two full bars, an expansive 5,000-plus-square-foot mezzanine with its own yet-to-be-revealed concept, and a large outdoor patio with seating for more than 300 guests. Designed by Basile Studio - known for iconic San Diego spaces like Born & Raised and Raised by Wolves - the food hall will merge theatrical flair with sleek modern architecture. Station 8 comes from Tiger Hospitality, the rapidly expanding group behind Lobster Lab, Cosmos Burger, La Vida, Windmill Food Hall in Carlsbad, and several upcoming regional food halls, and will emphasize independent and locally driven vendors over national chains. Intended to serve students, faculty, theatergoers, and the broader community, Station 8 aims to redefine what a university dining destination can be, positioning itself as a cultural gateway to UCSD when it opens in August 2026.
Sugarfish (2100 Kettner Boulevard, Suite 1100, Little Italy) - Renown Los Angeles sushi brand Sugarfish is finally making its long-anticipated San Diego debut in spring 2026, bringing Chef Kazunori Nozawa’s famed “Trust Me” omakase-style menus - built around pristine fish, warm rice, and crisp nori - to a 40-seat, design-forward space inside the new 2100 Kettner development, where architect Robert Tsurimoto Kirsten has crafted a serene, ocean-inspired setting that frames Little Italy’s harbor sunsets as the company expands beyond LA, OC, and NYC for the first time.
Telefèric Barcelona (Westfield UTC, La Jolla/UTC) - Spanish tapas institution Telefèric Barcelona is joining Westfield UTC’s new luxury culinary wing, bringing Catalan-style pintxos, paellas, and vibrant Mediterranean energy to one of San Diego’s premier shopping districts. Founded by the Padrosa family in a small town outside Barcelona, the brand has grown into a celebrated California restaurant group with locations in Walnut Creek, Los Gatos, Palo Alto, and Long Beach - each known for lively social dining, open kitchens, elegant tilework, and design touches that evoke Barcelona’s terrace culture. The UTC outpost arrives amid a sweeping redevelopment of the former Nordstrom building into a nearly 70,000-square-foot luxury hub featuring Chanel, Tom Ford, Carolina Herrera, and other marquee fashion houses, alongside new anchor restaurants Telefèric and JOEY. With its selection of traditional tapas, modern Spanish cocktails, and signature paellas, the new Telefèric Barcelona is poised to become a culinary centerpiece of the mall’s elevated expansion when it opens next year.
TNT Pizza (221 Third Avenue, Chula Vista) – Born as a wildly popular pandemic pop-up, TNT Pizza is slowly working on its long-confirmed South Bay expansion, with a planned North Park outpost scheduled to follow. Founded by longtime pizzaiolos Joseph Ghafori Wehrly and Kevin Gist, the concept built a cult following through its rotating lineup of thick-and-thin styles - from sourdough Detroit squares and bar-style slices to New York, grandma, and vegan pies - before opening its East Village flagship in 2021. The next location is taking over the former Attitude Brewing space on Chula Vista’s Third Avenue, channeling the vintage charm of 1970s NYC slice shops with stromboli, fried calzones, salads, desserts, and ample vegan and gluten-free options alongside beer and wine.
Todo Pa’ La Cruda (4614 Mission Boulevard, Pacific Beach) - Todo Pa’ La Cruda, the fast-growing, family-owned Mexican comfort food restaurant founded by Elizabeth Ruiz in 2020, is expanding to Pacific Beach with a new outpost opening in the former Safi’s Mexican & Mediterranean Food space just steps from the ocean. Rooted in Ruiz’s Acapulco and Guerrero family traditions - and guided by the recipes of her mother, Doña Antonia, a former chef to celebrities and dignitaries in Mexico - the restaurant has built a devoted following for its scratch-made pozole verde, menudo, caldo de mariscos, mole chilaquiles, birria, pescado frito, chile relleno, tacos, burritos, and aguachile. Following successful openings in Grant Hill and Barrio Logan, the PB location will offer indoor and outdoor seating and maintain the same casual, family-friendly vibe while introducing its deeply comforting, hangover-curing dishes to a more beachside, tourist-heavy neighborhood.
Topgolf San Diego (East Harbor Island & Sorrento Valley) - First announced in 2015 and once projected to open as early as 2023, Topgolf’s long-promised San Diego arrival has become one of the region’s most prolonged and uncertain hospitality projects. Envisioned as the anchor of a reimagined entertainment district on East Harbor Island, the downtown venue remains locked in environmental review and coastal permitting, with no executed lease and no construction timeline. The company's second proposed site in Sorrento Valley has seen even less progress; the property continues to operate as the decades-old Sorrento Canyon Golf Center with no visible signs of redevelopment. Despite being owned by Carlsbad-based Topgolf Callaway Brands - making San Diego the company’s own corporate backyard - the project has stalled year after year, and Topgolf has provided no substantive public updates. While Port officials estimate a possible opening in 2028, the pace of movement suggests a far longer horizon. At this point, a 2026 debut is entirely off the table, and given the slow-moving approvals and lack of physical activity at either location, it would not be surprising if San Diego goes the remainder of the decade without a Topgolf opening at all.
Whiskey Bear Tavern (4263 Oceanside Boulevard, Suite B107, Oceanside) - A fantasy-themed bar and eatery inspired by the world of Dungeons & Dragons is set to open this fall in the Rancho Del Oro area of Oceanside, bringing an immersive tabletop-gaming hangout to the Oceanside Marketplace shopping center. Created by husband-and-wife team Jagger and Vanessa Hansen, the concept grew from a DIY tavern Jagger built in their garage to share D&D sessions with their kids, evolving into a full-scale venue designed to replicate the cozy, candlelit atmosphere of a classic role-playing tavern. Guests will be able to enjoy themed cocktails based on traditional character classes and pizzas made with imported Mamma Pinsa dough, along with a welcoming environment for everything from D&D campaigns to casual board games, plus special events featuring guest food vendors and learn-to-play gatherings for newcomers. The tavern aims to serve as both a community hub and an imaginative escape when it opens in early 2026.
Zion Market Rooftop Food Hall (8330 Clairemont Mesa Boulevard, Kearny Mesa) - As part of Zion Asian Market’s massive new flagship relocation, the beloved grocer is preparing to debut a 25,000-square-foot rooftop food hall designed by local creatives Michael Soriano and James Denton, transforming the longtime Kearny Mesa staple into a full culinary destination. The upcoming “culinary village” will gather an ambitious lineup of international brands - among them Paris Baguette, Taiwan’s Bafang Dumpling, Dot + Dough Donuts, Japan’s Marugame Udon, and China’s Shoo Loong Kan Hot Pot - alongside additional vendors and a speakeasy-style cocktail bar, all connected by renovated common areas and expansive outdoor seating. Though the supermarket has already opened its new 50,000-square-foot home, the rooftop food hall is slated to launch at some point in 2026, promising one of San Diego’s most dynamic new dining hubs.
As with any ambitious restaurant slate, details and timelines are subject to change, and some concepts will inevitably evolve before opening day. Think of this guide as a snapshot of San Diego’s next wave of dining - a look at the chefs, teams, and ideas that will help define where we eat and drink in 2026 and beyond.
If you hear rumblings about a new project, see construction in your neighborhood, or have insider intel on an upcoming opening anywhere in San Diego County, we want to know about it. Send tips, rumors, and confirmations to Info@SanDiegoVille.com or DM us on our Instagram @SanDiegoVille so we can keep the conversation going.
Originally published on December 4, 2026.
If you hear rumblings about a new project, see construction in your neighborhood, or have insider intel on an upcoming opening anywhere in San Diego County, we want to know about it. Send tips, rumors, and confirmations to Info@SanDiegoVille.com or DM us on our Instagram @SanDiegoVille so we can keep the conversation going.
Originally published on December 4, 2026.
