The 2025 California Michelin Guide was announced Thursday, June 25, in Sacramento’s SAFE Credit Union Performing Arts Center ...

Each month brings a new slate of exciting new restaurants to San Diego, whether it’s a splashy new restaurant helmed by an ...

A local taco chain outpost moves out as the San Diego Padres move in, a longtime fish market says goodbye, and more closures ...

The namesake restaurant, Dora, is slated to open in the La Jolla Theater District in late September or early October. The ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food ...

Helen I. Hwang is a freelance journalist who covers food, travel, and news. She worked in the food industry as a mechanical engineer for eight years, training as a “supertaster.” She then worked as an ...

The Convoy District has blossomed into a culinary destination. Around the neighborhood, there are plenty of places to eat, get dessert, drink boba, and sip a cocktail in a hidden speakeasy if you know ...

Open for: Lunch (doors open at 10:30), Dinner Price range: $$ Chef Brandon Rodgers (former chef de cuisine of the Michelin-starred Benu), brought his Bay Area chops to San Diego when he founded this ...

Often hidden in plain sight, speakeasy bars hold more than just mystery. San Diego boasts an array of hidden bars, most of which are tucked behind a secret entrance or require an exclusive code for ...

This standout group of 38 restaurants reflects the best of San Diego’s diverse dining culture — covering cities across the county while spanning a range of price points, cuisines, approaches, and ...

For more than a decade, this locally loved restaurant on Third Avenue has been a staple for Mexican classics in the South Bay. Diners go for the aromatic café de olla and stay for the warm, homemade ...

Helen I. Hwang is a freelance journalist who covers food, travel, and news. She worked in the food industry as a mechanical engineer for eight years, training as a “supertaster.” She then worked as an ...