Best Restaurants 2026: Editors’ Picks

As a complement to the Readers’ Choice favorites, we weigh in with the restaurants, chefs, and culinary experiences currently capturing our attention — places that continue to shape San Diego’s dynamic dining scene through creativity, hospitality, and an unmistakable point of view. 

Brandon Hernández, Terryl Gavre, and Mia Park

Chinese cuisine is so standardized in the U.S., it’s almost clichéd, but not at 24 Suns. From an inauspicious inland Oceanside strip-mall space, youthful Addison alums with Michelin-star skills and oodles of ingenuity are quietly pumping out unique dishes which honor Far East traditions while integrating nods to American takeout culture. A menu changing with each micro-season (aka, “sun”) is rife with fresh ingredients plucked from SoCal farms, adding vibrancy to wok-fried and claypot vegetable dishes. Meanwhile, brown-butter fried chicken with soy caramel, a thorough exploration of duck, and langoustines served in the style of world-famous chef Joël Robuchon please from a protein perspective. B.H.

Rancho Bernardo Inn has a long and storied culinary history, having been helmed by the likes of Patrick Ponsaty and Gavin Kaysen. Now, the luxury property is under the direction of Jonathan Kinsella (Juniper & Ivy, Chateau Marmont, Daniel Boulud’s The Dinex Group), marking a new and delicious chapter for its fine-dining spot, Avant. There, bluefin tuna with spicy tomato ponzu and an artful take on a wedge salad give way to mains like grilled branzino with haricot verts almondine and a Mediterranean surf-and-turf duo of scallops and pork belly. The newly appointed toque’s creativity is topped only by incredibly affordable prix fixe options (three courses of one’s choosing for $79 or four courses for $89). B.H.

No dining format requires as much high-risk faith as omakase. A Japanese-born chef’s-whim adventure offered by sushi restaurants, it’s always pricey, yet only occasionally wonderful. As such, finding a place where the odds are ever in one’s favor is crucial, and the best local bet is Kinme Omakase. The minimalist luxury of the Banker’s Hill restaurant’s marble and black walnut interiors mirrors the straightforward excellence of edomae-style sushi, featuring multiple plates of the most immaculate seafood, served amplified in the most respectful manner. Even with an unwritten, ever-changing menu, it’s a safe bet in terms of quality and technique. B.H.

Longevity is rare in the restaurant industry, and all too often hot spots that go the distance suffer a slow burn into aged mediocrity. But not Mister A’s. A rooftop epicurean retreat for more than 60 years, it’s been through numerous iterations, but is in prime form after being taken over by a veteran staffer intent on renovating the palatial 11,000-square-foot mainstay, modernizing it without losing what made it special, equipping it for many years to come. That surgical approach worked. Classics like beef tartare, salmon Wellington, and lamb with ratatouille are offset by modern plates like caviar tater tots, pork belly with coffee shoyu, and octopus served “escargot style,” and all with that unbeatable view. B.H.

Wormwood is more than a neighborhood eatery, it’s a vibe. With mood-list bistro interiors giving way to a tucked-away courtyard, one feels transported from North Park to Paris. That euphoric feeling is intensified by a bar stocked with absinthe (an herbal liqueur often infused with wormwood) and a menu boasting traditional French dishes (coquille Saint Jacques, a caramelized onion tart, chicken roulade, and crème brûlée, as well as next-level offerings such as a savory macaron with chicken liver pâté and a pear sphere, and a dessert of dragon fruit served six ways. And don’t sleep (in) on brunch, where Crêpes Suzette pair exceptionally well with mimosas and minty absinthe frappés. B.H.

Last year, Harland Brewing decided to up its culinary game in a big way, hiring white-linen chef Scott Cannon as its Director of Culinary Operations. In a matter of months, he has overseen a revamp of the eight-year-old company’s South Park eatery, installation of a kitchen at its Scripps Ranch headquarters, and the debut of a full-service restaurant in 4S Ranch’s Del Sur Town Center. Each project has been a success behind bold, eclectic dishes like kung pao calamari, three-cheese gnocchi, and a fried chicken sandwich anointed with gochujang hot honey. Next up is The Clubhouse, a bar and resto at the Mission Bay Golf Course that’s scheduled to debut later this month. B.H.

It takes something really special to be labeled one-of-a-kind in a county awash with craft beer, but that’s just the type of magic that’s being conjured at Lyons Peak Brewing, where owner and brewmaster Chad Stevens is producing something that’s unique, not just in San Diego but the entire country. Enter Handgeplukte Kriek, a barrel-aged Belgian-style sour ale flavored with Schaerbeek cherries, a rare breed handpicked from 200 trees Stevens imported from Europe and planted on his Jamul estate. The result is a luxurious, sweet-tart sipper that’s more than an anomaly. It’s also an award-winner after being named the best beer of its kind at the “Olympics of Beer,” the 2026 World Beer Cup. B.H.

In just over a year, South Park’s Bock has become one of the most beloved craft-beer bars in all of San Diego. Located on the 30th Street plot that was home to iconic watering hole Hamilton’s Tavern, this brainchild of beverage-centric entrepreneur Brian Jensen (Bottlecraft, Vino Carta) celebrates the U.S.’s hip, oft-hoppy liquid gems in concert with imported ale-and-lager archetypes from across the Atlantic. The latter taste right at home in Euro-style environs replete with dark woods, the mounted head of a goat (“bock” in Deutsch), and beer-infused German fare (Bavarian pretzels, chicken schnitzel, and the best of the wursts) from in-house culinary partner, Biersal. B.H.

Okay, I may be a bit biased because everyone knows I love Sami Ladeki, but he wasn’t fooling around when he said he was bringing back Roppongi Restaurant & Lounge — the crown jewel of his impressive restaurant portfolio. The original Roppongi anchored the premier La Jolla corner of Prospect and Fay from 1998 to 2015, which is an impressive run. After a ten-year hiatus and a complete rebuild, Ladeki reopened a new version of Roppongi in the exact same location. And by “new version,” I mean a gorgeous new design, some fresh new dishes, and a fun new cocktail menu. All the beloved originals are still there, so don’t fret — your Mongolian Shrimp is waiting for you. T.G.

Sure, great pizza is subjective. Everyone has their own idea of the perfect pie. But for me, it’s the Pizza Margherita on the lunch menu at Dora. Now, I know some people would call it plain — just dough, tomato sauce, and cheese — but simplicity is exactly how you judge a truly great pizza. The dough should be beautifully blistered, bendy, and have just the right chew (technical food critic terminology). The sauce should be lightly spread and not overloaded with herbs and random elements (not technical food critic terminology). And the cheese needs to be high-quality and properly distributed — not overdistributed. Dora hits her mark. The restaurant is primarily known for its refined Southern Italian cuisine, but this pizza — intended almost as a supporting player in the ensemble — ends up being a bit of a scene-stealer. Theater puns absolutely intended. T.G. 

There’s a lot of great cornbread out there. But have you ever been served a bubbling cornbread casserole served with a gorgeous hunk of butter molded into the shape of a corn cob? Because I love this sort of thing. First, the cornbread itself clearly contains a more-than-ample amount of butter because the edges are incredibly crispy and delicious. Second, most restaurants never give you enough butter with cornbread, and this corn-shaped butter situation is gloriously excessive. The butter itself is crafted from beautiful, yellowy, slightly tangy European-style butter, and boy, does it melt well. Ponyboy is a little gem tucked inside the Pearl Hotel in Point Loma. Don’t miss it. T.G.

Nestled inside the Empress Hotel in the heart of downtown La Jolla, the iconic Manhattan of La Jolla has been a locals’ favorite for steaks and classic Italian fare since the mid-1980s. Even though it’s a white-tablecloth, comfy-booth, dimly lit hideaway, Manhattan still manages to feel relaxed and easygoing. There’s not a lot of pomp and circumstance — although they do flambé a few dishes and prepare the Caesar salad tableside. There’s live music nightly and always a colorful crowd gathered in the bar, usually with a cocktail under their belt, elbows propped up on the piano bar and singing along — it makes for good people-watching. The dishes are solid, the drinks are classics and generously poured, and the atmosphere is wonderfully kitschy-romantic. T.G.

My definition of a “special occasion” may be a little different than most people’s. In this case, what I mean is that when I truly want to dine, I will choose a place like Fleurette. Beautiful interiors with soaring ceilings, layers upon layers of ambient lighting, soft, fabric-lined custom furniture, gorgeous tableware, and polished service — every detail matters here. Chef Travis Swikard’s French-Mediterranean cuisine is ambitious and impeccably executed, with his eye clearly on every dish that leaves the kitchen. To me, this is the definition of dining out. T.G.

Ready to start a new mother-daughter tradition? The afternoon and holiday teas at The Westgate Hotel are among San Diego’s most elegant seasonal experiences. The setting is pure old-school European glamour, complete with gorgeous silver trays, polished service, and live harp music. The offerings include savory bites, cakes, pastries, and macarons alongside a porcelain teapot filled with premium loose-leaf tea. Tea service is held in the ornate Grand Lobby year-round, Sunday through Wednesday from 12 to 4pm. During the holidays, special themed teas like Santa’s Teddy Bear Tea, the Grinch Tea, and the Easter Bunny Tea are offered for guests of all ages. T.G.

In the world of fine dining, the maître d’ serves as far more than a host — they are the orchestrator of the guest experience, setting the tone from the moment diners arrive and ensuring every detail unfolds with grace, warmth, and precision. At an institution like Mille Fleurs, where hospitality is as important as culinary excellence, Marko Dedic has become an integral part of the restaurant’s identity over the course of 23 years. His longstanding presence reflects not only professionalism and consistency, but also the kind of genuine relationships and intuitive service that maintain a restaurant’s presence. In an era where true hospitality is increasingly rare, Dedic represents the timeless elegance and personal touch that define exceptional dining. M.P.

Beloved Bankers Hill favorite Parc Bistro is expanding to Rancho Santa Fe this summer with a second location at Del Rayo Village, bringing its signature blend of approachable French brasserie fare, polished hospitality, and European charm to North County. Led by restaurateur and trained sommelier Garo Minassian — whose hospitality philosophy was shaped by years spent in Florence and later refined during his 25-year tenure at Scalini’s in Del Mar — the new concept will build upon Parc Bistro’s loyal following with classic dishes like steak frites, escargots, and fresh seafood alongside a thoughtfully curated wine program. Executive Chef Benjamin Navarro will oversee a menu balancing timeless French technique with modern interpretations in a refined yet welcoming indoor-outdoor setting designed for lingering lunches, celebratory dinners, and elegant evenings alike. M.P. 

Rosanna’s Pasta Shop in Encinitas has quietly built a loyal following as a neighborhood Italian go-to known for its housemade breads, handcrafted pastas, and generously layered sandwiches — the Italian Combo is a “must,” and be sure to add the onions and pepperoncini and ask for an extra side of the pesto mayo. Family owned and operated since 1987, this quaint shop blends the warmth of a traditional Italian deli with a curated market stocked with imported culinary specialties, wines, sauces, and pantry staples. My family and I routinely stop in for everything from meatball subs and paninis to fresh lasagna, pizza dough with all the fixings, and pickled peppers stuffed with mozzarella and prosciutto — all crafted with an emphasis on quality ingredients and old-world comfort. Equal parts café and specialty shop, Rosanna’s embodies the charm of a true local treasure. M.P.