What’s New, Now, and Next in the San Diego Culinary Scene

Aldea has opened in the former Mermaids and Cowboys restaurant space on Prospect Street in La Jolla. “Aldea isn’t just a restaurant; it’s a testament to my love for La Jolla,” says founder Steve Horowitz, a La Jolla native. “My deep-rooted connection to this community has shaped and inspired me in so many ways. La Jolla is more than a place, it’s the beating heart of my fondest memories, and Aldea is my way of giving back. My vision was to create a space where future generations would experience the same profound inspiration — a restaurant where the warmth of hospitality intertwines seamlessly with delicious flavors and great food.” To create a one-of-a-kind menu, Horowitz recruited the expertise of Las Vegas chef Alex Reznick, a seasoned veteran of Bravo’s Top Chef Season 7 and Food Network’s Beat Bobby Flay, and Executive Chef John Villalba, renowned for his global culinary expertise with a background that includes the prestigious Tavern on the Green in New York City’s Central Park. Together, they formulated a menu inspired by the vibrant flavors of California’s West Coast and influenced by regions across Mexico that embraces a wide range of seafood-centric dishes including ceviche, local red snapper, aguachile, and line caught mahi-mahi, alongside a diverse array of meat-centric entrees such as bone-in ribeye, birria bone-in short rib, and crispy pork belly.

Now open at Lomas Santa Fe Plaza in Solana Beach is Our Green Affair Café, founded by sisters Jeanette and Jacqueline Gaistman, who source high-quality, seasonal, and local ingredients for a menu loaded with vegetables, greens, and grains as well as dairy-free, gluten-free, low carb, and high protein options. The café’s customers aren’t “health nuts,” says Jeannette. “They just want to eat good food. We want to provide food that is better for them.” The Gaistmans, who hail from a family of “major foodies,” decided to open the cafés (there is another Green Affair in Hillcrest focused on salads) after Jeanette was diagnosed with Crohn’s. She and her entire family decided to “eat clean,” but without compromising taste. For breakfast, menu options include bowls with oats, granola, and fruit; a variety of egg dishes such as green shakshuka with zucchini, jalapenos, tomatillos, and olives; avocado or smoked salmon toast; and wraps. For lunch, best sellers (with cheeky names) include the “Hot Chick” bowl, spinach and quinoa topped with avocado, carrots, cilantro, corn, goat cheese and tomato; and the “Bean There Done That,” loaded with black beans, brown rice, kale, sweet potatoes, and veggies. The Solana Beach café is open daily from 9am to 4pm weekdays and 8am to 5pm on weekends.  

Postino WineCafé has popped open its patio umbrellas in Little Italy and Del Mar’s One Paseo to serve up tasty food, wine, and welcoming hospitality. “We have been looking forward to opening our doors in San Diego for a long time,” says Lauren Bailey, co-founder and CEO. Postino’s menu changes seasonally, but always includes a bountiful selection of must-have bruschetta, charcuterie boards, from-scratch soups, fresh salads, and panini sandwiches. For shareable bites, the menu features “Snacky Things” — maitake mushroom, butter poached shrimp scampi, and sweet potato wedges. Famous for its award-winning wine program, Postino serves an ever-changing selection of boutique wines handpicked by advanced sommelier Brent Karlicek, including more than 30 varietals by the glass and exclusive winemaker collabs, along with beers on tap including selections from local breweries such as Stone Brewing Co., Modern Times, Bottle Logic, Pizza Port, Coronado Brewing Co., and more. A cornerstone of Postino’s brand is giving back to the communities in which it operates. In San Diego, the restaurant and wine bar has partnered with A Reason To Survive (ARTS). During the month of May, Postino Del Mar and Little Italy donated $1 from each bruschetta board purchased to ARTS in support of the organization’s efforts as a center for arts and culture in the borderland region that supports families and community members to build healthy, resilient, and equitable communities.

Chef Roberto Alcocer, already a recipient of a Michelin Star at Valle in Oceanside, has received a Michelin Guide mention for Malva, located in the Valle de Guadalupe in Mexico. This recognition was commemorated during the inaugural Michelin Guide gala dinner in Mexico City, an event that served as a testament to the passion and expertise of professionals in the gastronomic industry. Reflecting on this momentous occasion, Chef Alcocer expressed his gratitude, stating, “I couldn’t be prouder of our team at Malva for their dedication and passion, which have earned us a place in the inaugural Michelin ceremony in Mexico. Being included in the Mexico Michelin Guide is a testament to our relentless pursuit of tireless dedication, passion, and work we have put into Malva since its inception 11 years ago. I’m thrilled to share this honor with my team and inspired to keep pushing the limits of our craft.”

Rancho Valencia Resort & Spa is bringing its food and beverage program to new heights with the unveiling of an exceptional culinary series lineup and the announcement of Executive Chef Emiliano Safa at the helm of the operations. Born and raised in Mexico City within a Lebanese family, Safa cultivated a deep appreciation for different foods from a young age, and has extensive experience having been at Rosewood Miramar Beach, Cohn Restaurant Group, and other highly regarded St. Regis, Four Seasons, and Auberge properties throughout the U.S. On June 27, Safa and the resort will welcome three of Valle de Guadalupe’s most decorated and beloved chefs — David Castro Hussong of Fauna Restaurant, Chef Alfredo Villanueva of Villa Torél, and Chef Maribel Aldaco of Fauna — for one meal of true culinary artistry. On July 14, Chef Javier Plascencia will host a Sunday paella fest that puts the innovative flavors and techniques of Baja cooking on center stage under the glistening San Diego summer sun.

California Wine Festival returns to the Park Hyatt Aviara Resort for two days of alfresco tasting events June 28 and 29. Guests will be able to try pours from esteemed winemaking regions across California, paired with gourmet appetizers from many of North San Diego County’s top restaurants. Overlooking expansive, lush green vistas beneath string lights at Park Hyatt Aviara Resort’s The Gardens, Friday evening kicks off with a Sunset Rare & Reserve Tasting, a special experience for wine enthusiasts. During the evening event, guests will have the ability to participate in a silent auction, bidding on coveted items such as exotic wines, tasting tours, and dining certificates to support Golden Rule Charity, an organization dedicated to helping people in the hospitality industry during unexpected hardships. The next day, the wine tasting experience continues with the Beachside Wine Festival taking place on Park Hyatt Aviara Resort’s Heron Lawn. The festivities will allow guests to improve upon their wine education and exploration through intimate conversations and tastings with winery representatives as well as culinary talent from the region’s most lauded restaurants. The VIP Pavilion will feature a selection of reserve-level wines as well as craft brews along with special seating adjacent to the resort’s award-winning golf course overlooking the Batiquitos Lagoon nature preserve.

Starting June 4 and continuing monthly through September 17, the moon’s gravitational pull will create spectacular high tide waves, providing a breathtaking backdrop for guests seeking a dining adventure at the iconic The Marine Room in La Jolla. This bucket-list experience includes two dining options: an early seating with a choice of an à la carte or three-course dinner and a later four-course dinner or Chef’s Table dinner. Both are set against the stunning backdrop of the rising tides — reaching up to seven feet — crashing against the windows. The Rising Tide and High Tide Dinners will be available June 4 to 6, July 3 to 5, August 17 to 19, and September 15 to 17.

Continuing its celebrated tradition of crafting exceptional culinary experiences, The Lodge at Torrey Pines has kicked off two popular dinner series: the Artisan Table Signature Wine Dinners and Playing With Fire. Guests can uncork a remarkable wine and dining experience at the monthly Artisan Table Signature Wine Dinner Series, featuring specially-crafted communal meals paired with California’s finest wines. Set on the scenic al fresco terrace of The Lodge’s acclaimed A.R. Valentien restaurant, each Signature Wine Dinner begins with a reception, followed by a custom multi-course dinner menu skillfully prepared by Executive Chef Kelli Crosson to enhance the wine pairings. Throughout the evening, guests are guided on a sensory journey with insight from A.R. Valentien’s Advanced Sommelier Paul Krikorian and a special guest from the featured winery about the winemaking process and what makes the evening’s wine selections so distinctive. Upcoming dinners include Silver Oak and Ovid Wineries (June 20), Far Niente (July 18), Hundred Acre (August 15), and Chappellet Winery (September 19). In addition, things are heating up at The Grill at Torrey Pines with its monthly Playing with Fire Dinner Series. Executive Chef Kelli Crosson and Chef de Cuisine Ryan Dzierzawski step out of the kitchen and pair up with some of San Diego’s hottest chefs for this popular casual outdoor grilling session. The lineup for this year’s Playing with Fire Dinner series includes Chef Greg Frey Jr. (Golden Door) & Duck Foot Brewing Co. (June 10),  Chef Drew Deckman (Deckman’s en el Mogor) & The Original 40 Brewing Company (July 8), Chef Marty Fay (Sandpiper Wood Fired Grill & Oysters) & Pure Project Brewing (August 12), Chef Cameron Ingle (Marisi La Jolla) & WestBrew (September 9), and Chef Carmine Lopez (Wolf in the Woods) & Fall Brewing Company (October 14).

Michelin-Starred Chef Curtis Stone, a restaurateur, author, and media star, will again curate culinary experiences for racing fans at the 2024 Breeders’ Cup World Championships on November 1 to 2 at Del Mar. Stone owns the critically acclaimed Gwen and Maude restaurants in Los Angeles and Woodend by Curtis Stone at Maroma, a Belmond Hotel in the Riviera Maya. Stone and his team will offer elevated cuisine in select Clubhouse and Stretch Run dining areas during the races. Tickets for the Breeders’ Cup are now on sale.

After years in fine dining (with tenures at Michelin Starred COI and Rich Table in San Francisco, Eleven Madison Park in New York, and Herb & Wood locally), Chef Sebastian Becerra was inspired to do something more approachable where he could be deeply involved in all aspects of the project. Opening in 2025 on Fay Avenue in La Jolla, his concept will be called Pepino, which translates to “cucumber” in Spanish and was the nickname given to Sebastian’s beloved grandfather. The backbone of Pepino began during the pandemic, when Becerra began a weekly takeout service for neighbors, which gained popularity by word of mouth and grew enough to become a microenterprise home kitchen operation, serving in-the-know San Diegans out of his La Jolla backyard or popping up at nearby locations. After consistently selling out, the concept for Pepino was born. An all-day café, Pepino will serve seasonal, market driven fare with a subtle Peruvian influence, consisting of fresh and flavorful sandwiches and salads, creative pastries made daily, coffee, and more. Joining Becerra as sous chef is Marissa Williams, who became fast friends with Becerra while they worked together at Herb & Wood and also served as executive sous chef at Herb & Sea. While the space is being renovated, San Diegans can keep their eyes peeled for a slate of local pop-ups this summer, offering a taste of what is to come.