A small, cozy spot in the East Village with a menu of updated bistro classics and a beloved brunch that manages to be untrendy yet totally stylish. [Eater 38 Member]
At this beacon of the Normal Heights neighborhood is a quality lineup of beer, house-brewed and otherwise, and a local farm driven-menu of tasty pizzas and salads. [Eater 38 Member]
Chef-owner Wade Hageman left the fine dining kitchen, but applies the same culinary sensibilities to Blue Ribbon's wood-fired pizza and small plates. [Eater 38 Member]
2012's biggest success story, this pork-centric spot from Chef Hanis Cavin is bound to multiply this year, and inspire other chefs to venture out on their own. [Eater 38 Member]
Steam tables laden with authentic, home-style Mexican stews that taste like someone's grandma made them. About a dozen are offered daily.
The first San Diego location for Tender Greens - affordable, fresh salads, soups, sandwiches and specials. This is also where P. Balistreri salumi got its start. [Eater 38 Member]
Three years after opening, this is still one of the toughest tables to get in town. The shareable, Italian-inspired menu is modern and accessible. [Eater 38 Member]
A wood-fired oven straight from Naples combined with equal care given to the dough, sauce and (minimal) toppings make for nearly spot-on traditional Neapolitan-style pizza.
Homestyle Japanese cuisine sourced with seasonal ingredients from adjacent Nijiya Market. Their set menu at lunch (served 11:30 a.m. to 2 p.m., Monday through Saturday) is a must. [Eater 38 Member]
Traditional Barbacoa-style lamb, stuffed into tacos and enchiladas or on top of sopes or tostadas. In any form, it's delicious - the Travel Channel's Andrew Zimmern agrees. [Eater 38 Member]
Chef Jeff Jackson heads up a highly-trained kitchen of farm-to-table devotees. Their Thursday night artisan table dinners are some of San Diego's most special dining experiences. [Eater 38 Member]
Don't order the pho at this City Heights Vietnamese joint. Instead, explore the vast menu of more exotic eats: snails in curry sauce, wild boar lettuce wraps and fish sauce or tamarind chicken wings.
Chef Jason Knibb's cuisine is innovative yet accessible; he combines modern cooking techniques with a good understanding of ingredients. In other words, he doesn't mess around. [Eater 38 Member]
The burgers at this East Village spot are as good as the craft beer that's served with it (yes, even without ketchup). It's bar food done better: steak tartar and deviled eggs with artichoke mousse.
There are many gastropub wannabes but Jayne's is the real deal, boasting a British owner and a well-executed modern pub menu. The wine list is more interesting than most, cocktails too.
From-scratch cooking combined with a casual approach to fine dining. This group also runs the popular Prepkitchen locations.
One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
Javier Plascencia's only San Diego-based restaurant; worth a try for a taste of the Baja Med cuisine that the chef has helped to make world-famous.
Jsix's Christian Graves, who manages to successfully juggle his exec chef duties and his GM role, also finds time to make charcuterie and champion sustainable seafood and whole animal cookery.
