News Summary
San Diego is experiencing a culinary renaissance, marked by the emergence of unique dishes and new dining venues. Notable culinary talent Aidan Owens is at the forefront, leading innovative creations at Herb & Sea and Herb & Wood. The city’s dining landscape is evolving with standout dishes like tuna nduja and specialty sandwiches at new establishments. With an increased focus on local ingredients, various eateries are offering unique menus that highlight seasonal items. As chain restaurants also eye expansion, the San Diego food scene promises an exciting blend of tradition and innovation.
San Diego is currently experiencing a significant expansion in its culinary scene with the introduction of unique dishes and new dining establishments across the city. Aidan Owens, a notable culinary talent, plays a pivotal role in this evolution as the culinary director of Herb & Sea in Encinitas and Herb & Wood in Little Italy. Owens leads a culinary team that processes approximately 2,000 pounds of local tuna weekly, utilizing the entire fish to create innovative dishes.
Among the standout creations from Owens’ team is nduja, a spreadable sausage made from tuna scraps and flavored with fermented Calabrian chiles and other spices. This dish is served strategically with hummus made from garbanzo beans, caramelized onions, and garlic confit, achieving a notably creamy texture through thorough blending.
New establishments are also making waves in Del Mar and Oceanside. Monarch Ocean Pub at Del Mar Plaza is renowned for a signature sandwich made from Angus beef short ribs that are brined for five days, coated with a pastrami rub, and slow-smoked for three hours. Meanwhile, Little Fox, an ice cream shop in Oceanside, is turning heads with its unique dessert, SoSoCal, crafted from fallen avocados sourced from musician Jason Mraz’s orchard, alongside flavors such as Once Upon a Time in Hollywood, which combines toasted cornmeal, honeycomb, and caramel.
Dining at Amaya, located in the Fairmont Grand Del Mar, includes sophisticated choices such as steak tartare enhanced with avocado and beef tallow dressing. Nómade offers a Japanese-inspired katsu sando that comes served as shareable squares accompanied by a sweet dipping sauce. Culinary enthusiasts can also anticipate Chef Accursio Lota’s new venture, Dora, in La Jolla, featuring raw Japanese hamachi with citrus oil.
The variety within San Diego’s culinary scene is further enriched by Quixote at the LaFayette Hotel, which specializes in Oaxacan cuisine notable for its ceviche made with sweet bay scallops and a distinctive mambo sauce crafted with habañero and clam juice.
This fall, local favorites like Julian’s apple pie are being celebrated by businesses such as Moms, which serves warm slices, ideal with ice cream or cheddar cheese. The seasonal spirit continues with themed pop-up bars for Halloween, offering experiences like a ghost ship and a mad scientist cocktail lab.
In addition to local dining experiences, chain establishments are looking to expand in the area. Another Broken Egg, a breakfast chain from Florida, plans to open two locations in San Diego next year. Meanwhile, Shorelight, an all-day waterfront restaurant at the Sheraton San Diego Resort, has recently opened, providing a diverse menu for all meals accompanied by beautiful bay views.
Notably, Tacos el Franc has opened its second U.S. location in the Gaslamp Quarter, specializing in adobada and carne asada tacos. Another recent development includes The Plot, which now offers a vegan tasting menu featuring plant-based dishes inspired by Japanese cuisine.
Café Coyote is preparing for a Día de los Muertos celebration, featuring themed drinks and live music, providing a vibrant cultural addendum to the dining landscape. The culinary scene will also see upcoming events such as a Battle of the Burgers competition in Temecula and the anticipated return of Diner en Blanc in San Diego, promising to showcase the best of the city’s food culture.
As San Diego continues to embrace a dynamic culinary landscape, patrons can expect to enjoy an array of dining options that celebrate both innovation and tradition.
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Additional Resources
- San Diego Union Tribune: 7 Bars and Restaurants Serving Halloween-Themed Drinks
- San Diego Magazine: Best Meals in San Diego Restaurants – October 2025
- Fox 5 San Diego: Jacobs Center Multicultural Festival
- San Diego Union Tribune: The Dish – New Restaurant Openings
- NBC San Diego: Seniors with Food Insecurity Find Help
Author: STAFF HERE SAN DIEGO WRITER
SAN DIEGO STAFF WRITER The SAN DIEGO STAFF WRITER represents the experienced team at HERESanDiego.com, your go-to source for actionable local news and information in San Diego, San Diego County, and beyond. Specializing in "news you can use," we cover essential topics like product reviews for personal and business needs, local business directories, politics, real estate trends, neighborhood insights, and state news affecting the area—with deep expertise drawn from years of dedicated reporting and strong community input, including local press releases and business updates. We deliver top reporting on high-value events such as Comic-Con International, San Diego County Fair, and San Diego Pride Festival. Our coverage extends to key organizations like the San Diego Regional Chamber of Commerce and United Way of San Diego County, plus leading businesses in biotechnology, healthcare, and technology that power the local economy such as Qualcomm, Illumina, and Scripps Health. As part of the broader HERE network, including HEREAnaheim.com, HEREBeverlyHills.com, HERECostaMesa.com, HERECoronado.com, HEREHollywood.com, HEREHuntingtonBeach.com, HERELongBeach.com, HERELosAngeles.com, HEREMissionViejo.com, and HERESantaAna.com, we provide comprehensive, credible insights into California's dynamic landscape.
