Brunch menus and weekdays used to be mutually exclusive. Over the years, San Diegans have normalized sipping on tangy bloody marys before noon any day of the week — swapping out breakfast at home for ...

The 8,000-square-foot food and drink complex has plenty of game-viewing space, multiple levels lined with flat screens, and even a jumbotron on-site. On the food side, find El Corral Barbecue on ...

This enclave by the coast, also known as the “Jewel by the Sea,” has long been home to some of San Diego’s most foundational restaurants. In recent years, the area’s cuisine has become increasingly ...

Candice Woo is the founding editor of Eater San Diego. Our never-ending soup and salad days are behind us: Souplantation is permanently closing every location, effective immediately. Headquartered in ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. “My father and brother ...

Candice Woo is the founding editor of Eater San Diego. An upcoming cookbook available for pre-order right now shines a spotlight on San Diego’s seafood culture through stories representing the diverse ...

Candice Woo is the founding editor of Eater San Diego. Just days after celebrating its 77th year of existence, the historic Lafayette Hotel & Club officially embarks on its next chapter on Wednesday, ...

In today’s dining landscape, San Diego restaurants face challenges like the rising cost of goods, labor shortages, and evolving customer expectations. Everything from longtime city institutions to ...

Currently scheduled to be unveiled in early 2025, the $17 million, 31-room hotel is guaranteed to be immersive, with the group turning a former parking lot into a wild jungle scene, with palm trees, ...

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 ...

Appropriately, the motorcycle-themed shop will offer delivery service via scooter; its menu of gourmet sandwiches will be built on housemade ingredients, from fresh bread to roasted and smoked meats, ...

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 ...