Dining Diary: San Diego dining favorites from our Food Editor-at-Large

Anyone who knows me knows that I’ve always been in love with Starlite. Originally opened in 2007, it was the love child of Matt Hoyt and Tim Mays (of The Casbah), whose sense of design and attention to detail created an alluring mid-century–styled cocktail bar and restaurant. This was the place where bohemians showed up — artists, writers, musicians. The hip crowd of the new millennium hung here. Traveling actors from The Old Globe, along with out-of-town bands playing local gigs, all flocked to Starlite for late-night drinks and dinner.

Fast forward to 2025. After a one-year closure, Starlite reopened under new ownership with an extensive refresh by CH Projects. Never known for restraint, the CH designers did give the room a big do-over, but they also paid homage to a few of the most important design elements from the original space. They left the iconic octagonal glass front door and entryway, as well as the custom “Starlite” chandelier above the bar. That’s just enough to keep the old Starlite purists happy.

The menu is eclectic and features classic supper club fare. A few dishes I’ll be going back for often are The Soup (a riff on French onion), the Caesar, and, of course, the Starlite Burger. Chef Ted Smith, who has a storied résumé and is one of the many Carl Schroeder alums out there, started his professional career at Market Restaurant + Bar. He later worked with us at Bankers Hill Bar + Restaurant before Arsalun Tafazoli snagged him for Craft & Commerce some ten years ago.

In other words, the food is solid and Ted, now a veteran, is a giant among chefs in this town. Go for the ambiance. Go for the room full of beautiful thirtysomethings. Go for the playlist. But I go there for the food, for Ted, and of course, for my burger fix. starlitesd.com

I see why San Diego foodies are flocking to Fleurette — it’s a gem. The long-awaited little sister to Callie, helmed by chef-owner Travis Swikard, quietly began taking reservations in early January. The large-scale room is beautifully appointed, comfortable, and a perfect setting for Travis’s ambitious French Riviera-inspired cuisine.

Pay no mind to Fleurette’s location — a tech and medical office park on Executive Drive in UTC. This place is ambitious and is pulling it off. The plates are not rustic; the fare is light, brightly seasoned, and presented on beautiful, upscale tableware.

Two standout dishes are the Duck Liver and Bone Marrow Pâté and the Sweetbreads à la Meunière (check with your cardiologist before ordering). I also loved the beet dish. My favorite, however, was the Roasted Golden Chicken & Vin Jaune (creamy wine and chicken sauce) with shaved black truffle. Advance reservations are in order. fleurettesd.com

A new darling on the food scene, Marigold Bagels, which opened in late 2025, has been getting a lot of social media steam. Located in North Park on El Cajon Boulevard, this newcomer often has a line out the door starting at 7am.

Michael Rabinowitz, a former chemist for Johnson & Johnson, grew tired of retirement and applied his exacting talent for precision and procedure to the art of baking (it’s a similar skill set, oddly enough). Marigold’s motto, “East Coast Soul with a West Coast Heart,” about sums it up.

While the varieties and ingredients are authentically East Coast (Acme whitefish spread, for example), he makes a smaller, chewier bagel with a blistered crust, unlike the larger, pillowy bagels you’ll find in New York these days. “These are not rolls with holes,” he likes to say. Did I mention he’s Brooklyn-born, Long Island-raised? marigoldbagels.com

Pacific Beach has a recent addition to the dining scene: Cherryfish. The cuisine is described as American izakaya, a casual style of Japanese fare featuring smaller share plates. Chef Marcus Twilegar runs a product-driven kitchen. The night I dined, he brought out a tray of live spot prawns. He lowered them to our table and presented them as if he was charged with the crown jewels. He excitedly told me they had been delivered just ten minutes earlier and offered to prepare them for us. Heck yes.

I loved that he shared that dish with us. The menu features hot and cold appetizers, sushi, sashimi, and entrées of beef and fish, plus sides like my favorite, Wagyu Fried Rice. I also loved the house-made kimchi flatbread — it’s one of those flavors you’ll get addicted to.

It’s an indoor-outdoor space (bring a layer), the crowd is young, and the energy is high. It’s a fun spot. cherryfishsd.com