What made this wave hit harder wasn’t just volume, it was variety: Michelin-recognized names landing locally, neighborhood operators leveling up into full-fledged destinations, and a steady stream of concepts that actually felt tailored to San Diego rather than copy-pasted from somewhere else. From bagels and pizza to coastal fine dining and new cocktail rooms, 2025 delivered openings that were worth leaving the house for - and in some cases, worth standing in line for.
From Convoy and Little Italy to North Park, La Jolla, Oceanside, and beyond, 2025 marked a reset after years of delays, false starts, and pandemic-era uncertainty. Check out the many opening of the year below and don't miss our ultimate guide to San Diego County's more than 80 most-anticipated restaurant openings of 2026.
Birria El Rey (1128 25th Street, Golden Hill) – After years of drawing long lines from a humble truck and walk-up counter, Golden Hill favorite Birria El Rey has finally opened its first brick-and-mortar restaurant just steps from its original location. Led by chef-owner Cristian Marín Vázquez, the cult-favorite operation built its reputation on Tijuana-style birria tacos, ramen, chilaquiles, quesadillas, and fries, becoming a neighborhood institution during the pandemic despite its bare-bones setup. The new restaurant, located in the former Krakatoa café space, gives Birria El Rey a full kitchen, indoor seating, a patio, and room to expand with additional menu items and extended hours, while the original walk-up stand continues operating nearby. Opened December 1, 2025.
Bobby’s Pizza (319 Tenth Avenue, East Village) – Bobby’s Pizza is a fast-casual pizzeria from the ownership group behind Swagyu Burger and El Prieto Taqueria, expanding their rapidly growing East Village footprint just steps from Petco Park. Taking over the former Short Stop Mediterranean Cuisine space, the new concept focuses on pizza by the slice and whole pies, rounding out a trio of adjacent eateries operated by the Grupo ARHE–backed team led by Juan José Arellano Hernández. The opening follows a series of high-profile buyouts in the area that reshaped a once locally operated block into a cluster of interrelated concepts, underscoring the group’s aggressive downtown expansion strategy beyond burgers and tacos. Opened on September 5, 2025.
Bock German Pub (1517 30th Street, South Park) – European-inspired beer bar Bock has revived the long-dormant former Hamilton’s Tavern space, reopening the iconic South Park address as a 21-and-over German-focused pub after more than four years of fire-related delays. Owned by Bottlecraft and Vino Carta founder Brian Jensen, the 4,000-square-foot venue blends minimalist Old World design with neighborhood pub energy, featuring 30 beer taps emphasizing German, Belgian, and English styles alongside modern craft offerings, plus house-brewed bock beers made in collaboration with Puesto Cervecería. The food program comes from Biersal, the popular German-inspired food truck making its brick-and-mortar debut, serving bratwurst, schnitzel, currywurst fries, pretzels with obatzda, and other beer-friendly fare. With billiards, shuffleboard, and a strong events calendar, Bock both honors Hamilton’s legacy and establishes a distinct new chapter for South Park’s beer scene. Opened March 2025.
Camino Farms Grocery & Pichudo Mexican Grill (375 Camino De La Reina, Mission Valley) – After nearly two years in development, Camino Farms Organic Grocery and its sister concept Pichudo Mexican Grill officially opened in Mission Valley, combining a high-end organic market with a modern fast-casual Mexican restaurant under one roof. Created by local entrepreneurs and brothers-in-law Auday Salem and Renoir Benyamen, known for Mar Vista Liquor and Carnival Supermarket, the dual concept debuted on the ground floor of the Alexan Gallerie apartment complex as the first of a planned countywide expansion. Camino Farms features organic produce, specialty groceries, beer, wine, and spirits, along with multiple food counters including an East Coast–style deli, sushi bar, shawarma station, pizza counter, cold-pressed juice bar, espresso and pastry café, and gelato station, all supported by a “Miles to Market” labeling system highlighting product sourcing distance. Adjacent Pichudo Mexican Grill offers seed-oil-free, fast-casual Mexican fare cooked with avocado oil and beef tallow, with menu highlights like surf-and-turf fries, wild sea bass tacos, and al pastor bowls, plus craft cocktails, local beer, and a 1,000-square-foot outdoor patio with fire pits and TVs. The opening marked the brand’s first location ahead of an already-announced second outpost planned for UC San Diego. Opened April 2025.
Canvas Café & Lounge (401 West Ash Street, Little Italy) – RMD Group expanded its San Diego hospitality portfolio in late 2025 with the opening of Canvas Café & Lounge inside Little Italy’s Carte Hotel, replacing the former Watercolors restaurant with an all-day café, bar, and live-music lounge designed to shift seamlessly from morning to night. Positioned at the busy corner of West Ash and State Street, Canvas blends polished café culture with evening lounge energy, offering breakfast and wellness-forward daytime fare before transitioning into shareable plates, cocktails, and live music. The globally influenced menu spans Turkish eggs, croissant eggs Benedict, wagyu steak and eggs, hamachi crudo, chilaquiles, wagyu burgers, spicy fried chicken sandwiches, bone marrow, burrata, and pan-seared American wagyu, alongside smoothies, zero-proof drinks, and desserts like honey sticky pudding with bourbon pecan gelato. A signature cocktail program anchors the space with fruit- and botanical-driven drinks, complemented by weekly live music programming aimed at both hotel guests and neighborhood regulars. The opening adds another versatile, design-forward venue to RMD Group’s growing lineup, which includes Lumi, Huntress, Rustic Root, and recent partnerships such as Ballast Point Brewing Company. Opened November 27, 2025.
Carlo (4033 Goldfinch Street, Mission Hills) – Trust Restaurant Group quietly debuted Carlo, a reservation-only, Roman-inspired cocktail bar hidden behind a newly constructed wine wall inside Cardellino, marking one of the group’s most secretive openings to date. Designed as an intimate 32-seat lounge rather than a true speakeasy, Carlo leans heavily into theatrical atmosphere with deep reds, mauves, gold accents, and a sculptural floral ceiling installation, framing what TRG describes as a “ritualistic” and transportive drinking experience. The cocktail menu is split between original house creations dubbed The Fates and refined classics under The Legends, with early standouts including The Prophet—made with bourbon, cognac, dates, palo santo, and bitters—and a salt-kissed Negroni variation built on Schwarzwald gin and Barolo chinato. Chef-owner Brad Wise has said the space was born out of rethinking an underutilized portion of Cardellino and inspired by the success of Fort Oak’s immersive pop-up bars, positioning Carlo as a pre- or post-dinner destination alongside Fort Oak and Communion. The opening comes as Trust Restaurant Group continues expanding quietly while its long-delayed North Park French brasserie, A’L’ouest, now appears pushed into early 2026. Opened December 2025.
Chick & Hawk (145 Leucadia Boulevard, Encinitas) – After nearly five years of delays, Tony Hawk’s long-teased fried chicken project with chef Andrew Bachelier has finally reached the starting line in North County. First announced in 2021 and repeatedly branded as “coming soon,” Chick & Hawk endured permit issues, construction stalls, and a long stretch of skepticism while neighboring concepts opened and closed around it. The Leucadia restaurant blends skate and surf nostalgia with what the team calls “fast fine dining,” featuring graffiti murals, neon accents, skateboard-built furnishings, looping vintage skate footage curated by Hawk himself, and exterior artwork by Shepard Fairey, Mark Gonzales, and David “Bunny Kitty” Persue. The menu centers on fried chicken sandwiches like The Birdman, duck fat fries, seafood dishes, bowls, and even a tongue-in-cheek caviar service, paired with cocktails, natural wine, and a house lager brewed with Viewpoint Brewing. After years of pop-ups and false starts, Chick & Hawk is finally open as a full-service restaurant in Encinitas. Opened November 6, 2025.
Far Corner Bar & Pizzeria (410 Tenth Avenue, East Village) – Far Corner is set to open this week in the historic 120-year-old building that long housed Bar Basic Pizza, debuting just in time for Padres Opening Day and immediately drawing attention for the circumstances surrounding its arrival. The new pizza-and-bar concept is operated by building owners Maxwell Senescall, Karen Berry, and Phillip Senescall, whose family declined to renew Basic’s lease after nearly two decades, prompting accusations that Far Corner is attempting to capitalize on the goodwill of its displaced predecessor. The 4,000-square-foot space has been reworked into a multi-zone hangout with a full bar, DJ booth, pool table, lounge seating, and a pizza-focused dining area, serving New York–style pies developed with input from Square Pizza Co. founder Fred Santos. While Far Corner positions itself as a new neighborhood institution, the optics of replacing one of East Village’s most beloved pre-game staples with a strikingly similar concept have left the opening clouded in controversy. Opened March 27, 2025.
Farm To Smash (3555 Rosecrans Street, Suite 109, Point Loma) – North County-born burger concept Farm To Smash expanded south into San Diego with the opening of its Point Loma location, taking over the former Juicy Burger space and bringing its health-conscious, fast-casual smash burger philosophy to a broader audience. Founded by Escondido chef Ray, the brand built its following around fresh, never-frozen beef, seed-oil-free cooking, fries made in beef tallow, and house-made sauces using avocado oil, positioning itself as an alternative to traditional fast food without sacrificing flavor. The menu features customizable smash burgers like The Original, Garlic Mushroom, Rodeo, and Flamin’ Smash, alongside hand-spun milkshakes and agave-sweetened lemonade, all rooted in the chef’s family-driven commitment to real ingredients and transparent sourcing. The Point Loma opening marked Farm To Smash’s second San Diego location and signaled growing demand for cleaner, chef-led burger concepts across the county. Opened July 27, 2025.
Flecha Cantina (10514 Craftsman Way, 4S Ranch) – Actor Mark Wahlberg expanded his celebrity-backed restaurant portfolio into San Diego in late 2025 with Flecha Cantina, a modern Mexican concept centered on upscale comfort dishes and heavy promotion of Flecha Azul tequila, which Wahlberg co-owns. The restaurant took over the former Miguel’s Cocina space in 4S Ranch in what appeared to be a record-speed conversion, with minimal renovation and a near-identical floorplan following Miguel’s abrupt closure earlier in November after years of declining business tied to a high-profile E. coli outbreak. Flecha’s menu mirrors its Huntington Beach and Las Vegas locations, blending traditional Mexican staples with luxe additions like lobster risotto, braised short ribs, sea bass, and tequila-forward cocktails, positioning the concept as a polished, celebrity-driven reinterpretation of Mexican dining rather than a neighborhood cantina. Opened November 19, 2025.
Fonda del Barrio (2234 Logan Avenue, Barrio Logan) – Opened in 2025, Fonda del Barrio is a deeply personal regional Mexican restaurant from City Tacos founder Gerry Torres, bringing “super old school” dishes inspired by Mexico’s Pueblo Mágico towns to the heart of Barrio Logan. Taking over the former Barrio Dogg space, the 95-seat, hacienda-style restaurant is led by longtime executive chef and partner Eduardo Baeza and focuses on heritage-driven cooking rather than modernized street fare. The menu highlights classic regional dishes like cochinita pibil enchiladas, pollo al chocolate, huevos motuleños, tamales wrapped in banana leaf, arroz con leche, and café de olla, paired with Latin-inspired cocktails and Mexican craft beers. Designed as both a cultural homage and a neighborhood anchor, Fonda del Barrio arrives amid major shifts in Barrio Logan’s dining landscape following several high-profile closures. Soft opened in August 2025, with a grand opening on August 26, 2025.
For The Win (1037 Garnet Avenue, Pacific Beach) – The cult-favorite Los Angeles smashburger brand has landed in San Diego, bringing its crisp-edged, griddle-smashed patties to the heart of Pacific Beach. Founded in 2020 by chef-restaurateur Santos Uy as a pandemic pivot from his Michelin Bib Gourmand–recognized French bistro Papilles, For The Win quickly gained a devoted following for its minimalist but highly dialed-in approach: thin beef patties smashed hard on the flat-top, lacy and caramelized, layered with melty American cheese, grilled onions, pickles, and the brand’s signature house sauce on a buttery Martin’s potato roll. The PB location takes over the former Lucha Libre Taco Shop space and keeps things intentionally tight, with limited seating and a counter-service model geared toward takeout and quick bites. In addition to its core burgers, the menu includes fried chicken sandwiches, fries and loaded fries, shakes, and sides like crispy Brussels sprouts, maintaining the same focused, no-frills format that fueled its rise in L.A. This marks For The Win’s first San Diego outpost and a notable addition to Garnet Avenue’s fast-casual lineup. Opened July 19, 2025.
Gino & Gianni’s Pizzeria by Mamma Mia (4233 Spring Street, La Mesa) – The family behind Mamma Mia Market & Sicilian Deli expanded its East County footprint with the opening of this theatrical New York–style pizzeria next door, transforming the former Carnitas Uruapan space into an Italian-American showpiece packed with cinematic flair. Founded by Giovanni Georgees and named after his two sons, the concept centers on classic East Coast slices and 18-inch pies baked in multiple ovens, alongside hot Italian subs, panelle fritters, pastas, traditional pastries, and a small beer-and-wine program. The interior leans fully into old-school drama, with burgundy walls, marble counters, pizza chandeliers, a Godfather mural, and Sistine Chapel–inspired ceiling artwork, reinforcing the brand’s emphasis on nostalgia, family, and bold presentation. Designed to fill what Georgees has described as a “pizza gap” in East County, the pizzeria builds on decades of family history in San Diego’s Italian food scene. Opened on October 24, 2025.
Good News (3821 Park Boulevard, Hillcrest) – San Diego’s first dedicated alcohol-free bar opened in Hillcrest with major buzz and almost immediate controversy. Marketed as a queer- and woman-owned sober nightlife space, Good News was publicly fronted by founders Kaylee and Crystal Clark, two former bartenders who built the concept around sobriety, zero-proof cocktails, and inclusive community events timed to Pride Weekend. Within weeks of opening, however, the project unraveled publicly. The Clarks announced they were “no longer operating the bar,” triggering a temporary closure, cryptic social media posts, a GoFundMe campaign, boycott calls, and multiple competing Instagram accounts. Public records revealed that the sole managing member of Good News Bar LLC was entrepreneur Ality Richardson, not the Clarks, a detail absent from early press coverage. Richardson later confirmed the Clarks were removed from day-to-day operations but remained minority owners, apologized for the abrupt transition, and reopened the bar under new management. What began as a celebrated sober-curious launch quickly turned into one of San Diego’s most visible hospitality disputes of 2025, with ongoing community division, social media campaigns, and questions about ownership, control, and branding overshadowing the original mission. Opened July 18, 2025.
Honeybees Eatery & Creamery (1341 Garnet Avenue, Pacific Beach) – Pacific Beach added a sweet new all-day dining destination in early 2025 with the opening of Honeybees Eatery & Creamery, transforming the former Garnet Vintage Home Collection space into a bee-themed restaurant and creamery. Decked out with honeycomb ceilings and honey bottles at every table, the eatery pairs playful design with a broad evergreen menu that leans into honey in both savory and sweet applications. Breakfast offerings include honey dream waffles, banana bread French toast, cinnamon swirl pancakes, and a Monte Cristo sandwich, while lunch and dinner bring dishes like sea bass with honey white wine sauce, a honey-bacon smash burger, New York strip steak with honey butter, and pastas featuring honey-infused sauces. The dessert lineup spans pastries, cinnamon rolls, sundaes, soft serve, and banana splits, and the beverage program includes coffee, matcha, teas, and juices. Opened in January 2025.
Jan’s Health Bar (3745 Paseo Place, Building 8, One Paseo, Del Mar) – Orange County’s beloved healthy-eating institution expanded into San Diego in 2025 with its first regional location inside the lifestyle center One Paseo. Founded in Huntington Beach in 1972 by Jan Gaffney, Jan’s Health Bar has been a staple of Southern California’s “fresh and fit” restaurant scene for over 50 years, known for its signature acai bowls, smoothies, hearty salads, wraps, and classic sandwiches like the peanut butter banana date smoothie and tuna salad sandwich. Under current owner Poppy Holguin, who took over the business in 2010 after starting there as a teen, the brand has grown across Orange County and developed a loyal following among wellness-minded diners. The Del Mar outpost brings that legacy north with a menu of fresh, locally sourced ingredients and a welcoming, community-oriented space that fits One Paseo’s health-forward mix of dining and lifestyle concepts. Opened in spring 2025.
La Jollita Del Mar (1251 Prospect Street, La Jolla) – La Jollita Del Mar marks the U.S. debut of Grupo Los Arcos, one of Mexico’s most respected seafood restaurant groups, bringing nearly five decades of coastal culinary legacy to La Jolla Village. Founded in Culiacán in 1977, Grupo Los Arcos operates close to 30 acclaimed restaurants across Mexico, including Los Arcos, Cabanna, and Lorenza, and is known for refined yet soulful Pacific seafood. Led locally by second-generation restaurateur Alejandro Angulo Lugo and partner Juan de Dios Retamoza Tamayo, La Jollita showcases ceviches, tiraditos, tostadas, zarandeado-style fish, Puerto Nuevo lobster, mezcal-kissed steaks, and iconic dishes like the Gobernador taco, all paired with polished cocktails in a fully reimagined ocean-inspired space with a heated terrace overlooking Prospect Street. The concept blends Baja warmth with La Jolla sophistication and represents a significant international expansion for the group. Opened in November 2025.
Leu Leu Restaurant & Lounge (466 North Highway 101, Leucadia/Encinitas) – Celebrity chef Claudette Zepeda debuted this intimate, globally inspired restaurant and lounge inside a renovated 1930s bungalow on Highway 101, blending her Mexican-American roots with Mediterranean, Moroccan, and cross-cultural influences. Created with local restaurateur Jason Janececk and partner Britt Corrales, Leu Leu was designed as a mood-driven neighborhood hangout, pairing eclectic dishes like duck confit tamales, masa ball soup, crudos, and playful tartares with a wine program highlighting female winemakers and a relaxed, bohemian atmosphere. The restaurant quickly became a talking point in North County dining, not only for its bold menu and design but also for Zepeda’s highly publicized departure eight months later, after which Michelin-recognized chef Jason Ambacher (formerly of Dija Mara) took over the kitchen and began steering the concept toward a more Mediterranean-leaning, ingredient-driven direction. Opened on February 17, 2025.
Lilo (2751 Roosevelt Street, Carlsbad) – Lilo debuted as an ultra-intimate, coastal-inspired fine dining destination from John Resnick and Michelin-starred chef Eric Bost, the team behind Campfire, Jeune et Jolie, and Wildland, transforming a former boogie board factory into a 22-seat immersive tasting room centered around an hours-long, 12-course experience. Designed to blur the line between kitchen and dining room, the restaurant features a chef’s counter and open kitchen where dishes are prepared and presented directly by the cooks, with menus drawing on Bost’s classical French training, global influences, and Southern California’s seasonal bounty. The concept’s three-act format begins with canapés on a patio, flows through the main tasting indoors, and concludes fireside with drinks and dessert, offering a deconstructed but highly polished take on modern fine dining. Just two months after opening, Lilo earned a Michelin star, an unusually rapid accolade that placed it among San Diego County’s most elite restaurants and further cemented Carlsbad’s reputation as a serious dining destination. Opened April 17, 2025.
Madeleine (1776 National Avenue, Barrio Logan) – Café Madeleine expanded into Barrio Logan in 2025 with a reimagined Latin-French café concept that leans more deeply into owner Christine Perez’s Mexican-American heritage while retaining the cozy European café DNA that made the brand a local favorite. Located within the Los Patios mixed-use complex, the new outpost blends French café classics with Latin influences, offering dishes like croque monsieur with chorizo, serrano ham eggs benedict, crepas con rajas, tortilla española, alongside longtime staples such as Nutella crepes, paninis, and French pastries. The beverage program introduces new twists including a mole-inspired mocha espresso, sangria spritzers, and a curated beer and wine selection, while the bright courtyard setting encourages lingering over breakfast and brunch. This Barrio Logan location represents a stylistic evolution of the brand, distinct from its South Park and North Park cafés, and signals broader expansion plans, including a future grab-and-go concept downtown. Opened June 25, 2025.
Marigold Bagels (2850 El Cajon Boulevard, Suite C, North Park) – Marigold Bagels made its highly anticipated leap from farmers market phenomenon to brick-and-mortar bakery in 2025, bringing rigorously crafted New York–style bagels to one of San Diego’s busiest food corridors. Founded in 2022 by former pharmaceutical chemist Mike Rabinowitz, the concept built a cult following through limited weekly drops at the Mission Valley Civita Farmers Market, where long lines, strict bagel caps, and viral attention became routine. The North Park shop showcases Rabinowitz’s science-driven approach - hand-rolled, cold-fermented, boiled, and baked bagels made without conditioners or gimmicks - alongside house-made schmears and a growing sandwich program. Just days after opening, overwhelming demand forced a temporary production pause as the team retooled ordering systems and workflows to protect quality and staff, underscoring both the intensity of demand and the challenges of scaling a craft operation. Opened December 6, 2025.
Mastro’s Ocean Club (901 Bayfront Court, Downtown San Diego) – Luxury steakhouse and seafood institution Mastro’s Ocean Club took over the two-level waterfront space beneath the InterContinental Hotel on the Embarcadero, replacing the former Del Frisco’s Double Eagle Steakhouse and bringing its polished, high-end dining experience to San Diego for the first time. The menu centers on USDA Prime wet-aged steaks, Japanese and Australian Wagyu, seafood towers, and an expansive sushi program overseen by Nick-San Cabo alum Chef Angel Carbajal, alongside indulgent sides like lobster mashed potatoes, truffle gnocchi, and caviar-topped specialties. Led locally by Executive Chef Jennifer Jones, the restaurant also features an extensive wine and cocktail program, a live-music piano lounge, multiple private dining rooms, and an outdoor terrace with sweeping bay views, quickly establishing it as one of downtown’s most prominent 2025 openings. Opened July 11, 2025.
Mikiya Wagyu Shabu House (4225 Convoy Street, Kearny Mesa) – Upscale all-you-can-eat Japanese hot pot chain Mikiya Wagyu Shabu House opened its first San Diego location on Convoy Street in late 2025, taking over the former Shancheng Lameizi Hot Pot space and bringing a premium, steakhouse-inspired shabu-shabu experience to the district. Operated by the rapidly expanding Chubby Group, Mikiya centers its concept on high-quality wagyu beef served in an all-you-can-eat format with tiered pricing that unlocks increasingly premium cuts of American, Australian, and Japanese A5 wagyu, along with expanded seafood offerings and specialty items. Guests cook thinly sliced meats, seafood, and vegetables tableside in a selection of broths designed to highlight the beef rather than overwhelm it, reflecting the brand’s emphasis on sourcing and balance. The San Diego opening marks another shift along Convoy Street, where traditional regional Chinese hot pot has increasingly given way to Japanese shabu-shabu, Korean barbecue, and modern pan-Asian concepts, reinforcing the corridor’s role as one of the city’s most competitive dining hubs. Opened December 2025.
Mission Bagel (1344 Garnet Avenue, Pacific Beach) – Mission Bagel opened its first brick-and-mortar location in Pacific Beach after building a loyal following through its popular food truck, bringing New York–style bagels and classic deli spreads to the former Friendly space on Garnet Avenue. Founded by Cincinnati transplant Gabe Rubin, the shop focuses on boiled-and-baked bagels with a chewy interior and crisp exterior, offering flavors like everything, sesame, poppy, onion, and cinnamon raisin alongside traditional schmears, lox cream cheese, tuna salad, egg salad, and whitefish salad. The opening marked a major milestone in San Diego’s rapidly expanding bagel scene, with Mission Bagel entering the market backed by a strong neighborhood customer base and a reputation for consistency earned through years of early-morning truck service in Pacific Beach. Opened September 1, 2025.
Modern Times Timestead (1065 Fourth Avenue, Downtown San Diego) – Modern Times Beer opened Timestead, its retro-futurist beer, coffee, and cocktail bar, in the longtime home of The Local Eatery + Drinking Hole and adjacent former Resident Brewing space, marking a major evolution for the brand’s hospitality footprint. The concept blended Modern Times’ signature craft beer and roasted coffee with a full liquor program for the first time, introducing coffee-forward cocktails, classic spirits, guest beers, and an expanded food menu that moved beyond the brewery’s historically vegan focus. Designed as a “time-bending hideaway,” Timestead leaned into 1970s sci-fi aesthetics, vintage Modern Times art, and San Diego cultural references, while also reviving the site’s sports-bar legacy through curated Premier League, Padres, and Packers programming. The multi-room venue included a flexible back-bar event space in the former Resident Brewing area, analog vinyl listening sessions, collaborative local merchandise, and the potential return of small-scale brewing using the existing brewhouse. The opening followed The Local’s exit from the space after more than two decades downtown and reflected Modern Times’ broader post-acquisition shift toward destination pubs under its restructured hospitality arm. Opened August 2025.
Nobu Hotel del Coronado (1500 Orange Avenue, Coronado) – The globally renowned Nobu restaurant officially opened at San Diego’s historic Hotel del Coronado as part of the resort’s sweeping $550 million renovation, marking the brand’s second San Diego location and one of the most high-profile dining debuts of 2025. Replacing the former Sheerwater restaurant, the 3,700-square-foot, oceanfront space features indoor and outdoor seating, a pagoda-style bar, and a dedicated sushi counter, bringing Nobu’s signature blend of Japanese technique and Peruvian influence to the 136-year-old landmark. Founded by Chef Nobu Matsuhisa and actor Robert De Niro, the Coronado outpost serves iconic dishes like Black Miso Cod and Yellowtail Jalapeño alongside premium sushi, cocktails, sake, and location-specific menu additions. Overseen by Hotel del Coronado executive chef Brian Archibald, the opening further cements the resort’s culinary transformation following the debut of Veranda and ahead of additional hotel dining concepts. Opened May 2025.
Paul Jamma’s BBQ & Market St. Pizza (4676 Market Street, Suite A02, Chollas View) – A new dual-concept comfort food destination opened in Southeast San Diego in 2025 as pitmaster Paul Jamma teamed up with Market St. Pizza to bring Texas-style barbecue and scratch-made pizza under one roof. Jamma, who built a reputation cooking at Fort Oak and Grand Ole BBQ before launching his own operation, anchors the menu with slow-smoked brisket, pulled pork, ribs, and housemade sides, alongside bulk orders and catering options. Market St. Pizza complements the barbecue program with handcrafted pies, smashburgers, wings, and classic pub fare, creating an accessible neighborhood spot designed to serve families, groups, and casual diners alike. The collaboration fills a long-underserved food corridor in Chollas View while giving Jamma his first permanent brick-and-mortar home. Opened October 8, 2025.
Piedra Santa Argentinian Steakhouse (555 W Ash Street, Little Italy) – Taking over the ground-floor space of the Best Western Plus Bayside Inn, Piedra Santa is an Argentinian-inspired steakhouse from Alberto Morreale’s Alba Restaurant Group, the team behind Farmers Table La Mesa, Farmers Bottega, Limoncello, and Smokey and the Brisket. The restaurant channels the tradition of Argentina’s famed parrillas, centering its menu on premium cuts of beef cooked over open flame and paired with classic accompaniments like chimichurri, provoleta, and empanadas, alongside a full bar highlighting Malbec-heavy wine selections, cocktails, and spirits. The opening also marks a clear post-split chapter for Morreale following his departure from San Diego Dining Group, positioning Piedra Santa as a standalone, upscale addition to Little Italy’s already crowded steakhouse and fine-dining landscape. Opened in April 2025.
Relic Bakery & Kitchen (845 15th Street, East Village) – After years of building a devoted following through weekend pop-ups, special pickups, and wholesale accounts, Relic Bakery & Kitchen opened its first brick-and-mortar in East Village in 2025, adding a standout artisan bakery and café to San Diego’s downtown food scene. Founded by pastry chef Samantha Bird and chef Derek Hadden, whose backgrounds include European bakeries and acclaimed San Diego kitchens, the bakery blends old-world techniques with creative savory and sweet offerings, from saffron-grapefruit kouign amann and cardamom buns to inventive sandwiches like the Panisse-Romesco-Manchego croissant. Designed with Nordic-inspired minimalism and a warm outdoor patio, the café also plans to grow into a full-service restaurant with dinner, beer, and wine. Opened October 15, 2025.
Roppongi (875 Prospect Street, Suite 102, La Jolla) – Nearly a decade after its closure, Roppongi Restaurant and Lounge has officially returned to its original Prospect Street home, reviving one of La Jolla’s most influential dining institutions with a bold, art-driven redesign and a menu rooted in nostalgia. Led once again by veteran restaurateur Sami Ladeki, the reopened Roppongi blends its signature Asian-fusion identity with a dramatically reimagined interior by longtime collaborator Stephanie Parisi, featuring sculptural architecture, bronzed screens, arched ceilings, museum-quality Buddha replicas, and glowing ceiling installations by Milan artist Mirei Monticello. The menu brings back beloved classics that defined the restaurant’s original 17-year run, including the Crab Stack, Hot Rock, Mongolian Shrimp, towering Onion Rings, and Tahitian Bananas, alongside sushi, wok-fired dishes, and a refreshed cocktail, wine, and sake program. The iconic happy hour has also returned, offering 50 percent off tapas and drink specials on the patio, positioning Roppongi once again as both a dining destination and social hub in La Jolla. Opened December 4, 2025.
Sexton’s Pizza (401 G Street, Gaslamp Quarter) – Ohio cult favorite Sexton’s Pizza has quietly entered San Diego via a partnership with 1970s disco bar Good Night John Boy, operating out of the venue’s kitchen in the heart of the Gaslamp. Founded in 2016 by military veteran brothers Joey and Jamey Sexton, the brand is known for its deeply charred, ultra-crispy New York–style pies, cold-fermented dough, and minimalist, quality-driven approach that helped earn national attention after an 8.1 rating from Barstool’s Dave Portnoy. In San Diego, Sexton’s serves whole pies for dine-in, takeout, and delivery, and will remain the food partner as the space transforms seasonally into the immersive Xmas Bar pop-up, pairing Brooklyn-style pizza with over-the-top cocktails and nightlife energy. Opened in November 2025.
Square Pizza Co. (699 Park Boulevard, East Village) – The Pacific Beach–born pizzeria behind what the Washington Post crowned the best Detroit-style pizza in California expanded downtown with a second San Diego location near Petco Park. Founded in 2016 by Fred Santos with partner Bruno Lippi, Square Pizza Co. built its reputation on three formats - thick, caramelized-edge Detroit-style pies, classic Sicilian squares, and the lighter “Boston Beach” style - all named after vintage American cars. The East Village shop takes over the former Make Pizza & Salads space and brings fan favorites like the Detroit-style “Dodge,” layered with spinach, mushrooms, ricotta, garlic, red sauce, and Parmesan, along with cannoli and Brazilian cheese bread. The larger kitchen has also allowed the team to introduce downtown-only items, including hot sliders built on their signature cheese bread, with the menu expanding as operations settle in. Opened September 2025.
Starlite (3175 India Street, Middletown) – One of San Diego’s most beloved nightlife institutions returned after a 14-month closure, reopening under new ownership as a dramatically reimagined, retro-futurist destination. Originally founded in 2006 by Matt Hoyt, Tim Mays, and Steve Poltz, Starlite became a cornerstone of the city’s creative and hospitality scene before uncertainty followed Hoyt’s death in 2021. Consortium Holdings took over the property in 2022, ultimately closing it in early 2024 for a top-to-bottom renovation led by Bells + Whistles that expanded the iconic sunken bar, introduced cavernous rock formations, and added a space-age patio with fire pits and a waterfall while preserving signature elements like the hexagonal entry and booths. Chef Ted Smith’s menu keeps core favorites such as the Starlite Burger, Jidori chicken, and house sausage while expanding into steaks, seafood, and elevated comfort fare, paired with classic cocktails including the T. Mays Margarita and Starlite Mule. Longtime GM Jack Reynolds and returning staff anchor continuity as the venue enters its next era. Reopened March 24, 2025.
24 Suns Chinese Restaurant (3375 Mission Avenue, Oceanside) – Helmed by former Addison chefs Nic Webber and Jacob Jordan, alongside ex-Addison lead sommelier Kyle South, 24 Suns brings a refined, symbol-driven take on Chinese cuisine to San Diego’s North County. The project evolved from a well-received pop-up series and a soft-opening phase under the name Swan & Fox before closing briefly for renovations and a full reintroduction timed to Lunar New Year. Drawing on Michelin-level technique and deep cultural intention, the menu centers on celebratory and traditional dishes such as 12-foot-long Yi Mein “longevity noodles,” prosperity salad (Yi Sangh), brown-butter fried chicken, sweetbreads, pork head preparations, and crab congee, paired with a thoughtful cocktail program designed to complement the food. The intimate, redesigned space seats roughly 50–60 guests inside the Copperwood Center. Opened January 31, 2025.
Una Más (2611 Adams Avenue, University Heights/North Park) – Una Más quietly soft opened along Adams Avenue as a Baja-San Diego fusion bar and kitchen, bringing an open-air, border-inspired concept to the former site of a shelved German beer garden project. Developed by SDPB Holdings founder Michael Donovan in collaboration with Baja-based restaurateur and brewer Collin Corrigan, the 3,500-square-foot venue blends indoor seating with a sprawling patio featuring fire pits, communal tables, and a casual, neighborhood-driven atmosphere. Culinary direction is led by chef Daniel Romero Topete, who recently took over The Lion’s Share alongside his brother Dante Romero, with a menu focused on shareable Mexican-influenced plates, Baja seafood, grilled meats, and seasonal offerings still rolling out during the soft-opening phase. The beverage program centers on 20 rotating taps pouring craft beer from both San Diego and Baja California, alongside cocktails and wines with regional flair. Designed as a relaxed, family-friendly gathering space with plans for live music, events, and future brunch service, Una Más marks a shift from the site’s original concept toward a more personal, cross-border expression of food and hospitality. Opened July 2025.
Veranda (Hotel del Coronado, 1500 Orange Avenue, Coronado) – Veranda opened at the Hotel del Coronado as a new al fresco dining concept replacing the former Sheerwater restaurant, debuting as part of the landmark hotel’s $550 million restoration. Named after the resort’s original wraparound porch, the 159-seat restaurant places its emphasis on outdoor dining, with 141 patio seats overlooking the Pacific and just 18 indoors, offering a casual-upscale take on contemporary Californian cuisine. Overseen by Executive Chef Brian Archibald, who leads all culinary operations at the Hotel del Coronado including Serea and Nobu, the menu spans shareable starters like Parker House rolls and West Coast broiled oysters, seafood-forward entrées such as California halibut Veracruz and grilled whole trout, classic grill items including a smash burger and tomahawk steak for two, and rotating themed feature nights spotlighting fried chicken, prime rib, and seafood boils. Designed to appeal to both hotel guests and locals, Veranda joined a broader wave of high-profile dining and hospitality updates on Coronado Island tied to the hotel’s long-running renovation. Opened April 11, 2025.
Villains Brewing Company (903 Island Avenue, East Village) – Anaheim-based Villains Brewing Company expanded into San Diego in 2025, taking over the former Half Door Brewing space just steps from Petco Park and ushering in a dramatically darker, horror-themed transformation of one of East Village’s most recognizable buildings. Operated by Orange County’s Smoke & Fire hospitality group, Villains brings its cult-followed mix of bold, West Coast–leaning beers, indulgent comfort food, and cinematic villain aesthetic to downtown San Diego, with moody artwork inspired by classic horror icons alongside subtle nods to Padres fandom. The two-story brewpub features an on-site 10-barrel brewhouse producing Villains staples like its West Coast IPA “Fire,” hazy IPA “We’re Goin’ in Circles!,” Irish red ale, and award-winning Mexican lager “Saca La Bolsita,” plus San Diego–exclusive one-offs, alongside a food menu of smash burgers, tacos, wings, nachos, and cocktails incorporating house beers and seltzers. With plans for watch parties, trivia, karaoke, and pairing dinners, Villains positions itself as both a brewery and neighborhood hangout in the heart of East Village. Opened on June 21, 2025.
Bobby’s Pizza (319 Tenth Avenue, East Village) – Bobby’s Pizza is a fast-casual pizzeria from the ownership group behind Swagyu Burger and El Prieto Taqueria, expanding their rapidly growing East Village footprint just steps from Petco Park. Taking over the former Short Stop Mediterranean Cuisine space, the new concept focuses on pizza by the slice and whole pies, rounding out a trio of adjacent eateries operated by the Grupo ARHE–backed team led by Juan José Arellano Hernández. The opening follows a series of high-profile buyouts in the area that reshaped a once locally operated block into a cluster of interrelated concepts, underscoring the group’s aggressive downtown expansion strategy beyond burgers and tacos. Opened on September 5, 2025.
Bonne Vie Brasserie & Bar (1055 Second Avenue, Downtown / Gaslamp-adjacent) – The Westgate Hotel expanded its dining lineup in late 2025 with the opening of Bonne Vie Brasserie & Bar, an all-day French-Californian restaurant designed to serve both hotel guests and downtown locals. Led by longtime Westgate executive chef Fabrice Hardel, the brasserie delivers classic French techniques paired with California-sourced ingredients, featuring dishes like escargot, French onion soup, cod meunière, and short rib alongside lighter, modern plates and cocktails. The richly designed space by Jacoi Mann blends European elegance with contemporary comfort, positioning Bonne Vie as a polished but approachable option for breakfast, lunch, dinner, and pre-theater drinks just steps from the Gaslamp Quarter. Opened November 19, 2025.
Breakers Hawaiian Bar & Grill (481 Santa Fe Drive, Encinitas) – Pro surfer and Encinitas local Benji Weatherley brought a slice of North Shore nostalgia to North County with the opening of Breakers, a laid-back Hawaiian-inspired café, bar, and grill in the former Schooner Station Pizzeria space. Drawing from Weatherley’s childhood in Haleiwa and his family’s original Breakers restaurant on Oahu, the all-day concept serves approachable “Hawaii food” like ahi katsu, garlic shrimp, poke and teriyaki bowls, island-style ice cream, and specialty coffee, transitioning into a full bar and live-entertainment venue at night. The space doubles as a community hub, employing local students and hosting music, comedy, and cultural events, and gained national attention just weeks after opening when Jack Johnson surprised a packed house with an intimate live performance—instantly cementing Breakers as one of Encinitas’ most buzzed-about new openings. Decor salvaged from the closed Captain Keno’s further ties the restaurant to local surf history. Opened in July 2025.
Brisa Latin Bar & Restaurant (2155 Kettner Boulevard, Little Italy) – Brisa Latin Bar & Restaurant opened in Little Italy in the former Zinqué space, bringing a Tulum-inspired, Latin-fusion concept to the neighborhood from Marco Provino and Vincenzo Loverso of San Diego Dining Group. The 3,000-square-foot restaurant was reimagined as a boho-chic dining and patio lounge destination, pairing contemporary Latin cuisine with Japanese influences under consulting chef James Montejano, a longtime corporate chef for the group whose résumé includes work under Michael Mina and at local institutions such as La Valencia Hotel, Pampelmousse, and L’Auberge Del Mar. The menu spans raw bar offerings, sushi rolls, shared plates, and premium grilled meats, including crab nopal tostadas, tempura camarones, yellowtail-and-tuna rolls, and wagyu picanha with chimichurri, alongside craft cocktails designed to complement the global flavor profile. Operated seven nights a week and overseen by general manager and partner Jennifer Reinhart, Brisa marked another high-profile addition to San Diego Dining Group’s expanding portfolio, which includes Greystone The Steakhouse, Osetra The Fishhouse, Allegro, and Romanissimo, filling a notable vacancy in Little Italy following Zinqué’s 2024 closure. Opened April 2025.
Bruster’s Real Ice Cream (8497 Fletcher Parkway, La Mesa) – The East Coast–born ice cream chain made its San Diego debut in 2025 with its first local shop just steps from Grossmont Center, bringing its small-batch, made-fresh-daily model to East County. Founded in 1989 in Bridgewater, Pennsylvania, by Bruce Reed, Bruster’s is known for producing ice cream on site every day using more than 150 rotating recipes, with a core lineup of classic and seasonal flavors, plus non-dairy oat-milk options. The La Mesa location, which took over a former Starbucks, features a walk-up counter and outdoor seating, serving sundaes, milkshakes, banana splits, ice cream pies, and house-made waffle cones and bowls, anchoring a nostalgic, family-friendly dessert destination in the neighborhood. Opened on October 30, 2025.
Carlo (4033 Goldfinch Street, Mission Hills) – Trust Restaurant Group quietly debuted Carlo, a reservation-only, Roman-inspired cocktail bar hidden behind a newly constructed wine wall inside Cardellino, marking one of the group’s most secretive openings to date. Designed as an intimate 32-seat lounge rather than a true speakeasy, Carlo leans heavily into theatrical atmosphere with deep reds, mauves, gold accents, and a sculptural floral ceiling installation, framing what TRG describes as a “ritualistic” and transportive drinking experience. The cocktail menu is split between original house creations dubbed The Fates and refined classics under The Legends, with early standouts including The Prophet—made with bourbon, cognac, dates, palo santo, and bitters—and a salt-kissed Negroni variation built on Schwarzwald gin and Barolo chinato. Chef-owner Brad Wise has said the space was born out of rethinking an underutilized portion of Cardellino and inspired by the success of Fort Oak’s immersive pop-up bars, positioning Carlo as a pre- or post-dinner destination alongside Fort Oak and Communion. The opening comes as Trust Restaurant Group continues expanding quietly while its long-delayed North Park French brasserie, A’L’ouest, now appears pushed into early 2026. Opened December 2025.
Chef Budda Blasian Soul Food (1960 54th Street, Rolando) – The beloved Blasian comfort-food operation founded by Michael “Budda” Price and Lily Nachampasak made the leap from pop-ups and a roaming food truck to its first brick-and-mortar restaurant in Rolando in 2025. What began as a front-yard pandemic pop-up in City Heights quickly grew into one of San Diego’s most-followed grassroots food success stories, built on crispy fried chicken, mac and cheese, rice and gravy, catfish, shrimp, and soulful sides infused with Southeast Asian influence. The new counter-service restaurant brings back fan-favorite combos like the “Big Greedy,” while expanding the Blasian identity with menu staples such as papaya salad, sticky rice, Lao curry, and signature fried egg rolls. Designed for dine-in and takeout, the space marks a major milestone for the family-run business while keeping prices accessible and the menu rooted in community-driven comfort food. Opened June 16, 2025.
Cherryfish Japanese Fusion (966 Felspar Street, Pacific Beach) – Chef Marcus Twilegar’s long-anticipated modern izakaya brings a bold, coastal California take on Japanese-inspired dining to Pacific Beach, blending local seafood, global technique, and high-energy late-night vibes. The menu spans inventive small plates like spiny lobster gyoza, Okinawan potato dumplings, kanpachi sashimi, and kimchi flatbread, alongside skewers, modern sushi rolls, and larger plates including short rib tomahawk, sablefish with blood orange miso, and Australian wagyu. The cocktail-forward bar program incorporates yuzu, lychee, fresh citrus, and playful elements like Oreo-washed nigori sake, while the jewel-toned dining room features a glowing pink cristalio bar, koi mural, fish tank, indoor-outdoor patio, and a forthcoming speakeasy-style private room with karaoke. Opened on November 20, 2025.
Coral Del Mar (1247 Camino Del Mar, Del Mar) – Taking over the longtime Zel’s space in Del Mar Village, Coral Del Mar is a new coastal bar and restaurant from San Diego hospitality veterans Amanda Devine and Gio Morelli that blends Baja, Hawaiian, and Southeast Asian influences into a relaxed, community-driven concept. The duo, drawing on decades of local restaurant experience, is introducing a seasonal menu built around fresh ingredients, globally inspired flavors, and a creative cocktail and mocktail program, alongside a light remodel that refreshes the space with a brighter, coastal feel while preserving its neighborhood warmth. Coral Del Mar is positioned as a modern yet approachable gathering spot for locals and visitors alike as it ushers in a new chapter for one of Del Mar’s most familiar restaurant addresses. Opened in mid-April 2025.
The Crack Shack (4525 Mission Boulevard, Pacific Beach) – After nearly three years of planning, delays, and redevelopment, San Diego–born fried chicken favorite The Crack Shack finally expanded into Pacific Beach in 2025, opening a highly anticipated location just one block from the beach along Mission Boulevard. Founded in 2015 by celebrity chef Richard Blais and partner Mike Rosen next to Juniper & Ivy, The Crack Shack has built a cult following for its fast-casual approach rooted in fine-dining technique, premium non-GMO Jidori chicken, and a playful, outdoor “coop” atmosphere. The Pacific Beach outpost takes over the former Ramiro’s Mexican Food and Surfside Sushi site and features a largely open-air layout with a walk-up counter, full bar, outdoor patio seating, lawn games, and a large video wall designed to function as a neighborhood hangout for locals and beachgoers alike. The menu mirrors the brand’s hits, including crispy chicken sandwiches, salads, grain bowls, luxury milkshakes, and fresh-baked cookies, with rotating specials and location-specific offerings. The opening also marked a strategic return to Southern California roots following a broader contraction and refocus by the company after closing several out-of-state locations. Opened on March 5, 2025.
Culinary Dropout (12875 El Camino Real, Del Mar) – Culinary Dropout opened at Del Mar Highlands Town Center as the first California location of the live-music, comfort-food concept operated by Fox Restaurant Concepts, the Phoenix-based hospitality group majority-owned by The Cheesecake Factory since its $308 million acquisition in 2019. The 8,000-square-foot restaurant took over the former Tilly’s space and brought an eclectic, high-energy atmosphere to the upscale shopping center, pairing daily live music with a menu built around scratch-made shareables, hearty entrées, craft cocktails, and local beers. Known nationally for dishes like soft pretzels with provolone fondue, BBQ pork belly nachos, ribeye cap steak, and Detroit-style pizza, Culinary Dropout expanded The Cheesecake Factory’s growing San Diego-area reach, joining other Fox-operated brands locally including North Italia, Flower Child, Blanco Cocina + Cantina, and The Henry. The opening marked a notable corporate-backed addition to Del Mar’s dining scene, blending Fox’s “neighborhood hangout” branding with the scale and resources of its Cheesecake Factory parent company. Opened April 30, 2025.
CTZN Basque-California Fusion Bar & Restaurant (343 S. Highway 101, Suite 110, Solana Beach) – A highly anticipated Basque-California fusion restaurant from Solana Beach hospitality veterans Willy Wu Jye Hwa and Karine Beers opened in mid-2025, bringing a sophisticated yet coastal approach to shared dining in North County. Located on the ground floor of the new Sandbox mixed-use development, CTZN blends bold, ingredient-driven flavors rooted in the Basque region with local California produce and seasonal sensibility. The menu is organized into classic Basque categories - Pintxos, Charcutería, Quesos, Raciones, Paellas, and Desserts - offering everything from delicate small bites and jamón Ibérico to hearty raciones and multiple paellas designed for communal enjoyment. Complementing the food is a beverage program featuring a range of wines, beers, and low-ABV cocktails selected to echo coastal and botanical influences. The concept represents the duo’s most ambitious project to date, expanding on their work at La Clochette with a destination dining experience that emphasizes conviviality, culture, and connection. Opened August 2025.
Dora Ristorante (9165 S Scholars Drive, UCSD Theatre District / La Jolla) – Acclaimed Sicilian chef Accursio Lota and partner Corinne Goria expanded their celebrated Cori Trattoria legacy with Dora Ristorante, a coastal Italian restaurant rooted in Sicilian tradition and Southern California seasonality. Located within UC San Diego’s Theatre District Living and Learning Neighborhood, Dora blends handmade pastas, wood-fired pizzas, and seafood-forward plates with an art-driven, theatrical setting designed to complement the nearby La Jolla Playhouse. The expansive space features a signature red oval bar, chef’s counter, private dining room, and patio, while the menu showcases Lota’s refined technique shaped by his training in Italy and San Diego, alongside an Italian-leaning wine and aperitivo program curated for both pre- and post-theater dining. Opened November 18, 2025.
Dreamboat Diner (4608 Park Boulevard, University Heights) – The retro-inspired, plant-based micro-diner from restaurant creatives Kory Stetina and Arsalun Tafazoli opened in 2025, bringing an inventive vegan menu and nostalgic Americana flair to University Heights. Conceived as a casual counterpart to the adjacent fine-dining concept Vulture, Dreamboat quickly attracted attention with a tightly curated lineup of daytime comfort fare that ranged from breakfast sandwiches and inventive coffee drinks to plant-forward lunch favorites like a double-patty vegan cheeseburger, crackling tofu sandwich, and braised yuba hoagie. In the evenings, the diner shifted focus to dessert offerings, vegan ice cream, shakes including alcohol-infused options, and creative late-night sweets, all served within a 10-seat space designed by New York’s Home Studios that pairs mid-century diner kitsch with modern minimalism. Despite strong early buzz, the building housing Dreamboat and Vulture was listed for sale late in 2025, highlighting the challenging economics facing ambitious vegan dining concepts even as they continue to operate. Opened in May 2025.
The Farmacy (721 Eighth Avenue, East Village) – The Farmacy entered San Diego’s dining scene in 2025 under a cloud of controversy after the abrupt closure of its longtime Albuquerque flagship left nearly 20 employees alleging unpaid wages, sparking backlash that quickly followed the brand west. Founded in New Mexico by Chef Jacob Elliot and Mary Hammack, The Farmacy built a reputation on farm-to-table comfort fare and community-focused values, but its East Village debut coincided with bankruptcy filings tied to the Albuquerque LLC and public scrutiny over labor practices. The San Diego location, which replaced Minou Creperie, offers a similar menu of scratch-made brunch and lunch staples such as biscuits, waffles, Reubens, quiche, and cocktails, and is operated under a separate legal entity, according to ownership. Still, the unresolved fallout from New Mexico has fueled negative online reviews and raised broader questions about accountability, transparency, and expansion ethics as the restaurant attempts to establish itself locally. Opened in late August 2025.
Flecha Cantina (10514 Craftsman Way, 4S Ranch) – Actor Mark Wahlberg expanded his celebrity-backed restaurant portfolio into San Diego in late 2025 with Flecha Cantina, a modern Mexican concept centered on upscale comfort dishes and heavy promotion of Flecha Azul tequila, which Wahlberg co-owns. The restaurant took over the former Miguel’s Cocina space in 4S Ranch in what appeared to be a record-speed conversion, with minimal renovation and a near-identical floorplan following Miguel’s abrupt closure earlier in November after years of declining business tied to a high-profile E. coli outbreak. Flecha’s menu mirrors its Huntington Beach and Las Vegas locations, blending traditional Mexican staples with luxe additions like lobster risotto, braised short ribs, sea bass, and tequila-forward cocktails, positioning the concept as a polished, celebrity-driven reinterpretation of Mexican dining rather than a neighborhood cantina. Opened November 19, 2025.
Fleurette (4727 Executive Drive, University City / UTC) – Michelin-recognized chef Travis Swikard expanded his San Diego portfolio in late 2025 with Fleurette, a Côte d’Azur–inspired restaurant drawing from the lighter, produce-forward traditions of Southern French cuisine. Located in a standalone, purpose-built space within the La Jolla Commons office park across from Westfield UTC, the 6,000-square-foot restaurant features soaring glass walls, indoor-outdoor dining, expansive wine storage, and a massive kitchen anchored by a custom French Athanor stove. Conceived as both a destination restaurant and an event venue, Fleurette is positioned as a more accessible yet still refined counterpoint to Swikard’s East Village flagship Callie, emphasizing seafood, seasonal vegetables, olive-oil-driven sauces, and a mix of à la carte and tasting menu options. Opened December 10, 2025.
Fonda del Barrio (2234 Logan Avenue, Barrio Logan) – Opened in 2025, Fonda del Barrio is a deeply personal regional Mexican restaurant from City Tacos founder Gerry Torres, bringing “super old school” dishes inspired by Mexico’s Pueblo Mágico towns to the heart of Barrio Logan. Taking over the former Barrio Dogg space, the 95-seat, hacienda-style restaurant is led by longtime executive chef and partner Eduardo Baeza and focuses on heritage-driven cooking rather than modernized street fare. The menu highlights classic regional dishes like cochinita pibil enchiladas, pollo al chocolate, huevos motuleños, tamales wrapped in banana leaf, arroz con leche, and café de olla, paired with Latin-inspired cocktails and Mexican craft beers. Designed as both a cultural homage and a neighborhood anchor, Fonda del Barrio arrives amid major shifts in Barrio Logan’s dining landscape following several high-profile closures. Soft opened in August 2025, with a grand opening on August 26, 2025.
Gaylord Pacific Resort Hotel & Convention Center (1000 H Street, Chula Vista / South Bay) – The $1.2 billion Gaylord Pacific is one of the largest hospitality projects ever built in San Diego County, delivering a 1,600-room resort, a massive 477,000-square-foot convention center, and a 4.25-acre on-site water park to Chula Vista’s bayfront. Developed with the Port of San Diego and operated by Marriott under its Gaylord Hotels brand, the sprawling property is designed as a self-contained destination, featuring 12 dining and drinking venues ranging from Old Hickory Steakhouse and Trēō Kitchen + Bar to multiple poolside grills, a sports bar, sushi concept, and cocktail lounges. In addition to its convention facilities, the resort includes multiple pools, waterslides, a lazy river, surf simulator, cabanas, and extensive meeting and event infrastructure aimed at attracting large-scale conferences traditionally hosted downtown. The project represents a major economic bet on South Bay tourism, generating thousands of construction jobs and hundreds of permanent hospitality positions, while also reshaping the region’s convention and resort landscape. Opened on May 15, 2025.
Good Enough Cocktail Club (555 W Date Street, Suite B, Little Italy) – Good Enough Cocktail Club transformed the former Basta! space across from Piazza della Famiglia into a neighborhood bar with hi-fi aesthetics and approachable drinks. Brought to the piazza by Tiger Hospitality’s Berke Bakay, who is also in the process of reinvigorating the neighboring Little Italy Food Hall, and spearheaded by bartenders Mike Mayaudon and Shawn Seaman of Carlsbad’s Same Same, the venue pairs a curated cocktail menu with Spanish-inspired pintxos and tapas in a relaxed, vinyl-friendly environment designed for locals and visitors alike. Drawing early attention from passersby and patrons alike, the bar has been reviewed as a warm, lively addition to Little Italy’s bustling dining scene and stands alongside other late-summer openings in the neighborhood. Opened late August 2025.
Good Pressure Brewing (7559 Mission Gorge Road, Allied Gardens) – Good Pressure Brewing opened in Allied Gardens as the neighborhood’s first brewery, transforming the former Poochie’s Hooch Urban Cidery space into a bright, community-focused taproom designed to function as a true local gathering place. Led by East County residents Erik and Shannon Fowler, whose backgrounds span hospitality, branding, education, yeast science, and brewery operations, the 3,500-square-foot space features a reworked L-shaped bar, abundant natural light, greenery, multiple seating zones, and dual patios geared toward families, post-hike crowds from nearby Mission Trails, and casual neighborhood meetups. The beer program emphasizes clarity and drinkability, launching with approachable core styles including a blonde ale, American light lager, pilsner, hazy IPA, West Coast IPA, and coffee stout, alongside hard seltzers and small-batch cider and wine thanks to the retained wine license. Production is initially taproom-focused, supported by rotating local food pop-ups, reinforcing the brewery’s intention to serve as a dependable, inclusive hub for the surrounding Allied Gardens, San Carlos, and Del Cerro communities. Opened December 2025.
Hacienda Cazadores (8302 La Mesa Boulevard, La Mesa) – A long-standing East County address is entering a new era with the arrival of Hacienda Cazadores, a Sonoran-inspired Mexican restaurant opening in the former Por Favor Restaurant & Cantina space on La Mesa Boulevard. The historic site, which housed the Marrujo family’s beloved Por Favor for nearly five decades before closing in 2024, has been fully reimagined by Alba Restaurant Group, the team behind Farmers Table La Mesa, Smokey & The Brisket, Limoncello, and The Seventh House Speakeasy. Hacienda Cazadores focuses on the bold, meat-forward flavors of Northern Mexico, with a menu featuring handmade tortillas, grilled meats, fresh seafood, and modern interpretations of regional classics. Dishes range from charred octopus, tuna tostadas, and queso fundido to zarandeado whole fish, seafood enchiladas, pollo a las brasas, and overflowing Sonoran molcajetes, alongside premium steakhouse cuts including dry-aged ribeye, Australian wagyu, and a 28-day aged tomahawk. An extensive tequila and mezcal program anchors the bar, complemented by tableside salsas and cocktails served in a warm, hacienda-style setting. Opened September 25, 2025.
The Halal Guys (3825 Fifth Avenue, Hillcrest) – After years of false starts and prolonged anticipation, the iconic New York City halal street food brand finally made its San Diego debut in Hillcrest, bringing its globally recognized chicken-and-rice platters, shawarma wraps, falafel, and signature white and red sauces to the region. Founded in the early 1990s by Egyptian immigrants Mohammed Abouelenein, Ahmed Elsakaas, and Abdelbaset Elsayed as a humble Manhattan food cart serving taxi drivers, The Halal Guys has since grown into the largest American halal street food concept in the world, with more than 100 locations nationwide and abroad. The Hillcrest outpost occupies the former Breakfast Bitch space and represents the first opening under a new five-unit local franchise agreement after earlier expansion attempts stalled for years. The launch marked a major milestone for San Diego’s fast-casual dining scene, introducing a long-demanded national brand with a devoted following and a proven high-volume model. Opened August 16, 2025.
Johnny Rad’z Pizza (828 North Coast Highway 101, Encinitas) – Johnny Rad’z Pizza arrived in San Diego’s North County in 2025 as a skate-culture-infused sourdough pizzeria backed by Bones Brigade legend Mike McGill and restaurateur Johnny Rad. Taking over the former Osteria Tavi space along Encinitas’ Highway 101 corridor, the casual neighborhood spot centers on naturally leavened sourdough pizzas, simple salads, and local beer and wine, wrapped in a laid-back aesthetic shaped by McGill’s deep roots in the local skate scene. Built out by McGill’s own McTwistin’ Tile Company, the restaurant taps into a broader trend of extreme-athlete-backed dining concepts reshaping Encinitas, while positioning itself as an accessible hangout for locals rather than a novelty brand. Soft opened in early October 2025, with a full opening on October 9, 2025.
La Corriente Cocina del Pacífico (1100 Orange Avenue, Coronado) – La Corriente expanded its Baja-forward Mexican seafood concept to Coronado, opening inside the historic Coronado Historical Association Museum building in the former L’Orangerie space and bringing its polished take on Pacific mariscos to Orange Avenue. Founded in Tijuana in 2014, the restaurant built a reputation across Mexico and at its La Jolla outpost for refined yet vibrant coastal cuisine, and the Coronado location continued that formula with a bright dining room, curved bar, and a palm-lined patio shaded by scalloped white umbrellas. The menu focused on raw and wood-grilled seafood dishes such as red snapper tostadas, ceviches, aguachiles, zarandeado-style octopus, soft-shell crab tacos, and branzino, alongside a full raw bar and Baja-inspired cocktails including mezcalitas, micheladas, and Clamato-based Bloody Marys. The opening marked La Corriente’s second San Diego County location and further cemented Coronado’s growing reputation as a destination for upscale coastal dining rooted in Baja California traditions. Opened October 2025.
Lana (437 South Highway 101, Solana Beach) – The upscale coastal dining destination Lana opened in Solana Beach in June 2025, transforming the longtime California Pizza Kitchen space into a refined yet approachable restaurant rooted in seasonal West Coast ingredients and understated coastal sophistication. Founded by industry veterans Travis LeGrand and Mark Wheadon with chef influence from David McIntyre, Lana’s menu highlights fresh seafood, responsibly sourced meats, house-made flatbreads, and clean, ingredient-forward plates that reflect the California coast’s bounty. The 2,500-square-foot indoor-outdoor space features a keyhole-shaped bar, spacious patio, and vintage-inspired design that complements a beverage program of California wines, creative cocktails, and thoughtfully curated varietals. Positioned as both a neighborhood staple and destination dining spot, Lana has quickly become part of Solana Beach’s evolving culinary scene, offering dinner service Wednesday through Sunday along with weekend brunch. Opened June 20, 2025.
Little Sisters (4046 30th Street, North Park) – Sisters Pizza expanded beyond Hillcrest in early 2025 with the opening of Little Sisters, its second location and New Jersey–style sibling set inside the former Sicilian Thing Pizza space in North Park. Founded in 2019 by New Jersey native William Green and his daughter Emily in honor of their late daughter and sister Kate, Sisters Pizza has built a devoted following for its NYC/NJ-inspired pies, family-driven story, and community-forward approach. Little Sisters carries over the core menu with slices and whole pies, hearty salads, soups, rotating specials, and the brand’s popular “Freezies” frozen pizzas, along with beer, wine, and sodas, while operating initially with limited evening hours. The expansion also tees up a second adjacent concept, Twin Sister, planned for next year with additional seating and a separate liquor license. Opened in February 2025.
Luscious Dumplings (884 Eastlake Parkway, Suite 1612, Village Walk at Eastlake, Chula Vista) – The Michelin Bib Gourmand–recognized Northern Chinese dumpling house from Los Angeles made its long-anticipated San Diego debut in South County, bringing its signature hand-made dumplings to the Eastlake area. Founded in San Gabriel in 2001 by husband-and-wife team Alan Lam and Grace Li, Luscious Dumplings built its reputation on fresh, daily-made potstickers, xiao long bao soup dumplings, boiled dumplings, fluffy bao buns, and playful custard-filled animal buns, all rooted in traditional Northern Chinese recipes. The Chula Vista location continues the family-run legacy, overseen by the next generation, and mirrors the brand’s intentionally simple setting that keeps the focus on food quality and value rather than décor. The opening marked a notable addition to San Diego’s growing dumpling scene and extended a concept that has already expanded to Monrovia, Philadelphia, and multiple Mason’s Dumpling Shop locations nationwide. Soft opened in May 2025.
Madi (910 Grand Avenue, Pacific Beach) – The popular brunch-focused concept from the team behind Madison on Park and the original Madi in Normal Heights expanded to Pacific Beach in 2025, taking over the former Rubio’s space in the Grand Central plaza just blocks from the ocean. Led by longtime University Heights hospitality figures Jeffrey Fink and Matt Sieve, Madi PB delivers the brand’s signature blend of retro-inspired design, globally influenced brunch dishes, and an all-day breakfast-and-lunch menu built for both indulgence and balance. The menu ranges from playful sweets like waffle churro sticks and coconut cream pancakes to savory standouts such as chilaquiles verdes, chicken-fried steak and eggs, Mediterranean breakfast plates, and customizable bowls with proteins like salmon, carnitas, and ahi tuna. A strong beverage program anchors the experience with flavored mimosas, cocktails, mocktails, cold-pressed juices, and coffee, positioning the restaurant as a neighborhood daytime destination. Opened September 30, 2025.
Mia’s (243 North Highway 101, Suite 7, Solana Beach) – Veteran restaurateurs Rick Staunton and Jimmy Ulcickas, best known for founding the Bluewater Grill seafood empire, debuted Mia’s as a bold Baja-Mediterranean restaurant blending coastal Baja California flavors with rustic Mediterranean influences. Taking over the former Alce 101 space along Highway 101, the redesigned restaurant emphasizes fresh, locally sourced ingredients, seed-oil-free cooking, and globally inspired dishes ranging from ceviches and crudos to fire-roasted meats and seafood, all served in a relaxed yet refined indoor-outdoor setting. The beverage program leans heavily into tequila, mezcal, craft cocktails, and global wines, positioning Mia’s as a new social dining hub for North County’s coastal crowd. Opened November 2025.
Mission Bagel (1344 Garnet Avenue, Pacific Beach) – Mission Bagel opened its first brick-and-mortar location in Pacific Beach after building a loyal following through its popular food truck, bringing New York–style bagels and classic deli spreads to the former Friendly space on Garnet Avenue. Founded by Cincinnati transplant Gabe Rubin, the shop focuses on boiled-and-baked bagels with a chewy interior and crisp exterior, offering flavors like everything, sesame, poppy, onion, and cinnamon raisin alongside traditional schmears, lox cream cheese, tuna salad, egg salad, and whitefish salad. The opening marked a major milestone in San Diego’s rapidly expanding bagel scene, with Mission Bagel entering the market backed by a strong neighborhood customer base and a reputation for consistency earned through years of early-morning truck service in Pacific Beach. Opened September 1, 2025.
Novecientos Grados Bar & Restaurant (3225 N. Harbor Drive, San Diego International Airport – Terminal 1) – Skateboarding legend Tony Hawk and celebrity chef Claudette Zepeda teamed up in 2025 to launch this high-profile bar and restaurant inside San Diego International Airport’s massively redeveloped Terminal 1. Developed with Areas USA, Novecientos Grados blends skate-culture design cues with bold, modern Mexican flavors overseen by Zepeda, a James Beard Award semifinalist and Top Chef alum known for her fire-driven, Baja-influenced cooking. The nearly 5,000-square-foot space features an island bar inspired by skate ramps, expansive views of the tarmac and downtown skyline, and a menu centered on seared meats, seafood, and vibrant small plates designed for travelers. The concept adds to Hawk’s growing hospitality portfolio while further cementing Zepeda’s footprint in San Diego following her Encinitas restaurant Leu Leu. Opened September 2025.
Odie’s Pizza Co. (121 N Cleveland Street, Oceanside) – A new artisanal pizza destination has debuted in North County, bringing fermented sourdough pies and California-coastal vibes to downtown Oceanside just two blocks from the pier. Founded by San Diego native Odie O’Connor in partnership with Blacktop Restaurant Group, the concept centers on 48-hour naturally fermented sourdough crusts available in New York- and Sicilian-style forms, with a menu that accommodates traditional, gluten-free, and vegan preferences alongside wings, salads, and housemade desserts. The interior and outdoor seating reflect a blend of surf and skate culture, and a 28-tap lineup features local craft beers, including a collaborative IPA guided by O’Connor himself, embodying a laid-back beachside gathering spot for slices or full pies. The restaurant occupies the 2,000-square-foot space that once housed Sublime Tap House, anchoring a lively culinary corridor near the water. Opened May 29, 2025.
PopUp Bagels (637 Pearl Street, La Jolla) – East Coast sensation PopUp Bagels brought its hot-and-whole, no-slice, no-toast “Grip, Rip & Dip” model to San Diego in 2025, opening its first California location in the former Breakfast Republic space on Pearl Street. Founded in 2021 in Westport, Connecticut, the brand built a cult following by serving blistered bagels straight from the oven alongside rotating schmears meant for tearing and dipping, not sandwich-building. Led locally by franchise partners Paul Goodman and Griffin Thall (The Bagel Boyz), the La Jolla outpost marked the launch of a larger California expansion and immediately became one of the area’s most buzzed-about openings, drawing lines from day one as curious locals and bagel obsessives lined up to experience the minimalist, theatrical approach. The debut featured classic flavors and a La Jolla-exclusive TRUFF cream cheese collaboration, reinforcing PopUp’s flair for hype-driven launches. Opened November 21, 2025.
Prendi E Vai Café di Sicilia (801 W. Hawthorn Street, Little Italy) – Grab & Go Subs returned to San Diego’s Little Italy in 2025 under the Italian café–inspired rebrand Prendi E Vai Café di Sicilia, reviving one of the neighborhood’s most nostalgic sandwich names with a Sicilian-forward refresh. Founded originally in 1973 by Sicilian immigrant Vincenzo “Mimmo” Gaglio, the Grab & Go lineage spans more than five decades and includes local institutions like Mimmo’s Italian Village and Hungry Lu’s. The new concept blends espresso bar culture with grab-and-go convenience, serving Italian pastries, espresso drinks, cannoli with imported Sicilian shells, and warm schiacciata and classic sub sandwiches that nod to the brand’s roots. Designed with pastel tones, floral accents, and European café seating, Prendi E Vai brings a polished but familiar energy back to Little Italy while reconnecting the brand to its heritage. Opened October 12, 2025.
Relic Bakery & Kitchen (845 15th Street, East Village) – After years of building a devoted following through weekend pop-ups, special pickups, and wholesale accounts, Relic Bakery & Kitchen opened its first brick-and-mortar in East Village in 2025, adding a standout artisan bakery and café to San Diego’s downtown food scene. Founded by pastry chef Samantha Bird and chef Derek Hadden, whose backgrounds include European bakeries and acclaimed San Diego kitchens, the bakery blends old-world techniques with creative savory and sweet offerings, from saffron-grapefruit kouign amann and cardamom buns to inventive sandwiches like the Panisse-Romesco-Manchego croissant. Designed with Nordic-inspired minimalism and a warm outdoor patio, the café also plans to grow into a full-service restaurant with dinner, beer, and wine. Opened October 15, 2025.
Romanella Cucina Romana (3055 Clairemont Drive, Bay Park) – Romanella Cucina Romana opened in Bay Park in 2025, bringing a transportive, Rome-inspired dining experience to the former La Pastaia space along Clairemont Drive. Founded by restaurateurs James Pasquali, a Rome native with deep roots in San Diego’s Italian dining scene, and Diego Ocampo, the neighborhood-focused concept blends classic Roman cuisine with warm, elegant hospitality. The menu centers on traditional dishes like cacio e pepe, bucatini carbonara, and saltimbocca alla Romana, alongside house specialties such as carbonara lasagna, pinsa Romana, lobster ravioli, and cioppino Romanella. Inside, hand-painted murals, Venetian glass chandeliers, and fresco-style artwork create a timeless atmosphere designed to evoke the spirit of the Eternal City while serving as a welcoming gathering place for the Bay Park community. Opened October 3, 2025.
Sexton’s Pizza (401 G Street, Gaslamp Quarter) – Ohio cult favorite Sexton’s Pizza has quietly entered San Diego via a partnership with 1970s disco bar Good Night John Boy, operating out of the venue’s kitchen in the heart of the Gaslamp. Founded in 2016 by military veteran brothers Joey and Jamey Sexton, the brand is known for its deeply charred, ultra-crispy New York–style pies, cold-fermented dough, and minimalist, quality-driven approach that helped earn national attention after an 8.1 rating from Barstool’s Dave Portnoy. In San Diego, Sexton’s serves whole pies for dine-in, takeout, and delivery, and will remain the food partner as the space transforms seasonally into the immersive Xmas Bar pop-up, pairing Brooklyn-style pizza with over-the-top cocktails and nightlife energy. Opened in November 2025.
Shorebird (885 W Harbor Drive, Suite B1, Seaport Village) – After years of construction and permitting delays, Shorebird finally opened its long-awaited San Diego location in Seaport Village in 2025, taking over the iconic two-story, over-water building formerly home to Pier Café. Operated by Wild Thyme Restaurant Group, which runs Shorebird locations in Newport Beach, Palm Desert, and Sedona, the bayfront restaurant delivers a polished coastal dining experience with sweeping 360-degree views of San Diego Bay, indoor-outdoor seating, and a redesigned space by Spectrum Space Design. The menu, overseen by executive chef Bert Bonnarens alongside culinary director Jay Bogsinske, centers on sustainably sourced seafood, wood-fired meats, sushi rolls, and seasonal produce, with dishes like salmon mignon, Chilean sea bass, swordfish tacos, and smoked Duroc pork chops, complemented by a robust cocktail program. Long anticipated as part of Seaport Village’s broader revitalization, Shorebird adds a high-profile, upscale dining option to the waterfront district. Soft opened in late July 2025 and officially fully opened August 1, 2025.
Slice House by Tony Gemignani (2100 Kettner Boulevard, Little Italy) – The world-famous pizza brand from 13-time world pizza champion Tony Gemignani made its San Diego debut in Little Italy, bringing its multi-style, fast-casual pizzeria concept to one of the city’s most competitive dining neighborhoods. The San Francisco–born Slice House is known for offering several regional pizza styles under one roof, including New York, Detroit, Sicilian, and Grandma-style square pies, sold by the slice or whole. The Little Italy location also serves pasta, wings, salads, and accommodates gluten-free, vegan, and vegetarian diners, alongside local craft beer and wine. Situated within the 2100 Kettner mixed-use development near Waterfront Park and Piazza della Famiglia, the compact shop features limited indoor seating and a large shared outdoor patio geared toward takeout-heavy, high-volume service. The opening marked the first of several planned San Diego-area Slice House locations as part of the brand’s rapid Southern California expansion. Opened in April 2025.
Sonny’s (1728 Madison Avenue, University Heights) – Brooklyn-inspired pizzeria Sonny’s opened in University Heights inside a restored 100-year-old former auto shop, bringing retro New York pizza energy to the neighborhood from the team behind Madison on Park and Madi. Created by restaurateurs Jeffrey Fink and Matt Sieve, the 3,500-square-foot space blends gritty 1980s NYC nostalgia with San Diego ease, featuring neon accents, old-school TVs, a copper bar, a mezzanine dining area, and a backyard-style patio anchored by a Santa Maria wood-fire grill and a custom Italian pizza oven. The menu centers on wood-fired pies that balance New York crispness with Neapolitan technique, alongside pastas, salads, sandwiches, grilled entrées, and rotating soft-serve desserts, while the bar highlights amaro-forward cocktails, natural wines, and local beverages curated by Danny Kuehner. Opened May 7, 2025.
Spitz Mediterranean Street Food (967 Garnet Avenue, Pacific Beach) – The Los Angeles–born Mediterranean street food chain has officially returned to San Diego with a new Pacific Beach outpost, reviving a concept that previously built a loyal following in Hillcrest. Founded in 2005 by Bryce Rademan and Robert Wicklund and inspired by European döner kebab culture, Spitz specializes in hearty yet approachable fare such as spit-roasted döner kebabs, falafel, Berliner Fries, Street Cart Fries, bowls, and vegan-friendly options, all served in a casual, art-driven environment. The 2,300-square-foot restaurant occupies the former Crushed space on Garnet Avenue and features a sunny patio, eclectic interiors, and a strong beverage program highlighting San Diego craft beer alongside wine, sangria, hard seltzer, and more. The opening marks Spitz’s re-entry into a highly competitive Pacific Beach dining corridor while reestablishing the brand’s presence in San Diego’s coastal restaurant scene. Opened September 27, 2025.
Tacos El Franc (3030 Plaza Bonita Road, Suite 1108, National City and 528 Fifth Avenue, Gaslamp Quarter) – One of Tijuana’s most celebrated taquerías officially crossed the border in 2025 with the opening of two San Diego County locations, marking the first U.S. expansion for the Michelin-recognized institution. Founded in 1974 by Javier Valadez as a humble Tijuana street cart, Tacos El Franc built its reputation on spit-roasted adobada carved from towering trompos, mesquite-grilled carne asada, and traditional cuts like lengua, cabeza, suadero, and tripa, all served on handmade tortillas with its signature avocado salsa. The first San Diego outpost debuted inside Westfield Plaza Bonita in National City, offering a large dining room, custom charcoal grills, dual trompos, and a dedicated cheve bar pouring micheladas and Mexican beer. Later in the year, the brand opened a smaller, fast-casual Gaslamp Quarter location designed for downtown foot traffic and late-night dining, delivering the full core menu in a more compact format. Led in the U.S. by longtime Valadez family collaborator Roberto Kelly, the dual openings cemented Tacos El Franc’s transition from borderland legend to major San Diego taco destination. National City location opened June 11, 2025; Gaslamp Quarter location opened October 8, 2025.
Ululani’s Hawaiian Shave Ice (736 Otay Lakes Road, Bonita Point Plaza / Chula Vista) – Maui-born Ululani’s Hawaiian Shave Ice brought its iconic island dessert experience to San Diego County with its first local outpost in the South Bay. Founded in Lahaina in 2008, the brand is celebrated for its ultra-fine, snow-like ice and syrups made from pure cane sugar and natural fruit juices, with flavors ranging from classics like mango, guava, and lilikoi to bolder combinations such as calamansi lime and mango-habanero with Tajín. Known across Hawaii for its emphasis on “alohatude” - a blend of aloha and gratitude - Ululani’s has built a cult following for both product quality and hospitality, and the Chula Vista location quickly became a warm-weather draw for locals seeking a taste of the islands without leaving San Diego. Opened May 31, 2025.
Veranda (Hotel del Coronado, 1500 Orange Avenue, Coronado) – Veranda opened at the Hotel del Coronado as a new al fresco dining concept replacing the former Sheerwater restaurant, debuting as part of the landmark hotel’s $550 million restoration. Named after the resort’s original wraparound porch, the 159-seat restaurant places its emphasis on outdoor dining, with 141 patio seats overlooking the Pacific and just 18 indoors, offering a casual-upscale take on contemporary Californian cuisine. Overseen by Executive Chef Brian Archibald, who leads all culinary operations at the Hotel del Coronado including Serea and Nobu, the menu spans shareable starters like Parker House rolls and West Coast broiled oysters, seafood-forward entrées such as California halibut Veracruz and grilled whole trout, classic grill items including a smash burger and tomahawk steak for two, and rotating themed feature nights spotlighting fried chicken, prime rib, and seafood boils. Designed to appeal to both hotel guests and locals, Veranda joined a broader wave of high-profile dining and hospitality updates on Coronado Island tied to the hotel’s long-running renovation. Opened April 11, 2025.
Villains Brewing Company (903 Island Avenue, East Village) – Anaheim-based Villains Brewing Company expanded into San Diego in 2025, taking over the former Half Door Brewing space just steps from Petco Park and ushering in a dramatically darker, horror-themed transformation of one of East Village’s most recognizable buildings. Operated by Orange County’s Smoke & Fire hospitality group, Villains brings its cult-followed mix of bold, West Coast–leaning beers, indulgent comfort food, and cinematic villain aesthetic to downtown San Diego, with moody artwork inspired by classic horror icons alongside subtle nods to Padres fandom. The two-story brewpub features an on-site 10-barrel brewhouse producing Villains staples like its West Coast IPA “Fire,” hazy IPA “We’re Goin’ in Circles!,” Irish red ale, and award-winning Mexican lager “Saca La Bolsita,” plus San Diego–exclusive one-offs, alongside a food menu of smash burgers, tacos, wings, nachos, and cocktails incorporating house beers and seltzers. With plans for watch parties, trivia, karaoke, and pairing dinners, Villains positions itself as both a brewery and neighborhood hangout in the heart of East Village. Opened on June 21, 2025.
Vulture (4608 Park Boulevard, University Heights) – Restaurateur Kory Stetina, in partnership with Arsalun Tafazoli of Consortium Holdings fame, launched Vulture as an immersive, high-design vegan fine-dining restaurant and cocktail bar tucked behind sister concept Dreamboat Diner. Designed by Brooklyn-based Home Studios, the windowless, velvet-curtain-entry space delivers a secluded, theatrical dining experience centered on elevated plant-based interpretations of classic fine-dining dishes, including steakhouse-inspired plates built around mushrooms and modern meat alternatives, alongside a technically driven cocktail program. The project, five years in the making, marked Stetina’s first time owning the building housing one of his restaurants and quickly became one of San Diego’s most ambitious vegan dining experiments. Opened June 16, 2025.
Wine Girl (460 Fifth Avenue, Gaslamp Quarter) – Scottsdale’s playful and Instagrammable wine bar, Wine Girl, made its San Diego debut this fall in the Gaslamp Quarter. Known for its pastel pink aesthetic, swing seating, and champagne-filled ambiance, Wine Girl has quickly become a social media sensation since its 2020 opening in Arizona. The San Diego location features a 2,400-square-foot space with rotating wines on tap, reserve bottles, spritzers, craft beers, and shareable bites. The space promises chic décor and an atmosphere perfect for a girls' night out, complete with the signature Wine Girl swings for your perfect photo op. Opened October 25, 2025.
Wings Army (4992 Newport Avenue, Ocean Beach) – The Mexico-based Wings Army Bar & Restaurant expanded into California for the first time in 2025, opening a high-profile Ocean Beach outpost in the former Starbucks corner space along Newport Avenue. Founded in Guadalajara in 2005, Wings Army has grown into a powerhouse brand with more than 150 locations across Mexico, built around boneless wings, ribs, and an extensive lineup of 23 house-made sauces that range from sweet and mild to aggressively spicy, several of which have earned international awards at the National Buffalo Wing Festival and the International Taste Institute in Brussels. The Ocean Beach location marks the chain’s second U.S. restaurant following its Texas debut, bringing its military-themed branding, olive-green interiors, mural-lined dining room, burgers, nachos, quesadillas, chicken sandwiches, desserts, and a deep beer lineup - including proprietary Army Beer - to San Diego’s beach bar corridor. Positioned as a sports-friendly, late-night-leaning hangout, the opening signals Wings Army’s broader push into coastal California markets. Opened June 28, 2025.
Wings Army (4992 Newport Avenue, Ocean Beach) – The Mexico-based Wings Army Bar & Restaurant expanded into California for the first time in 2025, opening a high-profile Ocean Beach outpost in the former Starbucks corner space along Newport Avenue. Founded in Guadalajara in 2005, Wings Army has grown into a powerhouse brand with more than 150 locations across Mexico, built around boneless wings, ribs, and an extensive lineup of 23 house-made sauces that range from sweet and mild to aggressively spicy, several of which have earned international awards at the National Buffalo Wing Festival and the International Taste Institute in Brussels. The Ocean Beach location marks the chain’s second U.S. restaurant following its Texas debut, bringing its military-themed branding, olive-green interiors, mural-lined dining room, burgers, nachos, quesadillas, chicken sandwiches, desserts, and a deep beer lineup - including proprietary Army Beer - to San Diego’s beach bar corridor. Positioned as a sports-friendly, late-night-leaning hangout, the opening signals Wings Army’s broader push into coastal California markets. Opened June 28, 2025.
If 2025 proved anything, it’s that San Diego diners will show up when a concept has a point of view - when the execution is tight, the identity is clear, and the hype has something real behind it. Several of this year’s biggest debuts are already hinting at what comes next: expansions, spinoffs, sister concepts, and the kind of momentum that turns a single opening into a new local mini-empire.
And for anyone already thinking ahead, the pipeline is only getting busier. SanDiegoVille’s newly published guide to more than 80 restaurants expected to open in 2026 is your roadmap to what’s next — from neighborhood projects that are already underway to headline-grabbing arrivals that could reshape entire corridors once they land. Consider this 2025 roundup the highlight reel - and the 2026 list the “coming attractions” trailer.
And for anyone already thinking ahead, the pipeline is only getting busier. SanDiegoVille’s newly published guide to more than 80 restaurants expected to open in 2026 is your roadmap to what’s next — from neighborhood projects that are already underway to headline-grabbing arrivals that could reshape entire corridors once they land. Consider this 2025 roundup the highlight reel - and the 2026 list the “coming attractions” trailer.
Originally published on December 18, 2025.
