Best of Dining 2023

Dockside 1953 858.539.7634, bahiahotel.com/dockside-1953
Paradisaea 858.255.8011, paradisaea.com

Vaga Restaurant & Bar 760.452.3484, vagarestaurant.com
A.R. Valentien 858.777.6635, lodgetorreypines.com/ar-valentien

Callie 619.255.9696, calliesd.com
The Marine Room 858.459.7222, marineroom.com

Casa de Bandini 760.634.3443, casadebandini.com 
The Grill at Torrey Pines 858.777.6641, lodgetorreypines.com

City Tacos citytacossd.com 
RoVino the Foodery 619.310.6421, rovinothefoodery.com

Mille Fleurs 858.756.3085, millefleurs.com
Poseidon Restaurant 858.755.9345, poseidonrestaurant.com

Top of the Hyatt 619.232.1234, topofthehyatt.com
Belly Up Tavern 858.481.8140, bellyup.com

With a North County footprint steeped in sustainability, this husband-and-wife team has tackled land and sea with their restaurant ventures The Plot and The Plot Express (100 percent plant-based), Shoots Fish & Beer (fresh fish tacos and island-style poke), Wrench & Rodent Seabasstropub (sushi and seafood), and Brine Box, the seafood-to-go concept at the end of Oceanside Pier. Forget “reduced” waste — Executive Chef Davin strives for zero waste in his kitchens, making use of every piece of any vegetable or fish on his menus, while Jessica, The Plot, W&R, and Brine Box’s co-founder and co-owner (she’s a partner at Shoots, a joint venture from Davin and pro surfer Cheyne Magnusson) who’s also president of Berry Good Food Foundation, walks the walk both in and out of their restaurants with her work to promote conscious capitalism through sustainable practices. Together, theirs is a platform from which they educate within the industry, in their community, and even in schools while leading by delicious example to advance their work making sustainability the norm. allthingswaite.com