Mia’s marks a bold new chapter for the partners, known for their dedication to sustainable, “boat-to-plate” seafood sourcing through Bluewater Grill’s custom fishing boat Pilikia. For their newest venture, they’re extending that philosophy into a creative fusion menu that bridges Baja and the Mediterranean, emphasizing fresh, locally sourced ingredients and seed-oil-free cooking.
“We’ve always believed in letting the food speak for itself, and Mia’s will be no exception,” said Staunton. “Our menu will take guests on a journey from the beaches of Baja to the coastal Mediterranean, with stops in between for ceviche, crudo, fire-roasted meats, and fine tequila or mezcal.”
The 3,663-square-foot restaurant has been completely redesigned by the San Diego office of PGAL, which reimagined the former Alce 101 space with breezy modern textures, deep natural tones, and Baja-inspired décor. The result is a relaxed yet refined environment with a large outdoor patio suited for both casual drinks and elevated dining.
The menu features dishes like Hibiscus Hamachi Crudo with hibiscus ponzu, charred pineapple, and serrano pepper; the Volcano Tostada with carne asada, chorizo, queso Chihuahua, and avocado salsa verde; and Papás & Mole Negro, featuring crispy potato pavé, Oaxacan mole, and chicken chicharrón. Entrées include Ancho-Rubbed Skirt Steak, Seared Bluefin Tuna, and Organic Aleppo Chicken with tomatillo sauce, chickpea purée, and pistachio dukkah, alongside Mediterranean-inspired plates like Rack of Lamb with dried fruit couscous, labneh, and mint jus.
The menu features dishes like Hibiscus Hamachi Crudo with hibiscus ponzu, charred pineapple, and serrano pepper; the Volcano Tostada with carne asada, chorizo, queso Chihuahua, and avocado salsa verde; and Papás & Mole Negro, featuring crispy potato pavé, Oaxacan mole, and chicken chicharrón. Entrées include Ancho-Rubbed Skirt Steak, Seared Bluefin Tuna, and Organic Aleppo Chicken with tomatillo sauce, chickpea purée, and pistachio dukkah, alongside Mediterranean-inspired plates like Rack of Lamb with dried fruit couscous, labneh, and mint jus.
The beverage program is equally ambitious, offering a diverse list of tequilas, mezcals, and house-made cocktails inspired by Baja and the Mediterranean. The bar will also pour a curated mix of global wines, local craft beers, and aged Caribbean-style rums from the partners’ Catalina Rum Company.
According to Ulcickas, “Whether you’re stopping in for ceviche and a cocktail or settling in for a full meal with friends, Mia’s is designed to be your new go-to spot in Solana Beach. We want to create a social hub - a place where great food, drink, and community come together.”
To celebrate its arrival, Mia’s will host a Grand Opening Celebration and ribbon-cutting ceremony on Wednesday, November 13, from 3:30 to 5pm, featuring passed appetizers and community festivities.
Mia’s is now open at 243 North Highway 101, Suite 7, in Solana Beach, within The Boardwalk complex. For more information, visit mias101.com.
According to Ulcickas, “Whether you’re stopping in for ceviche and a cocktail or settling in for a full meal with friends, Mia’s is designed to be your new go-to spot in Solana Beach. We want to create a social hub - a place where great food, drink, and community come together.”
To celebrate its arrival, Mia’s will host a Grand Opening Celebration and ribbon-cutting ceremony on Wednesday, November 13, from 3:30 to 5pm, featuring passed appetizers and community festivities.
Mia’s is now open at 243 North Highway 101, Suite 7, in Solana Beach, within The Boardwalk complex. For more information, visit mias101.com.
Originally published on October 22, 2025.