Restaurants, Breweries and Nightlife
Entering its 13th year, The Lion’s Share is now led by Executive Chef Dante Romero, of Two Ducks and previously of Wormwood. With the help of Sous Chef Xavier Verdugo, Dante has reintroduced a refreshed menu applying his signature marriage of classic French techniques and Mexican/Southern Californian culinary influences, while staying true to the restaurant’s highly lauded menu of exotic fare, centered on high-quality, seasonal ingredients and wild game.
Chef Phillip Esteban, creator of White Rice and Open Gym San Diego, has now opened Wildflour Delicatessen in Liberty Station. Inspired by its namesake in the Philippines, Wildflour focuses on local ingredients for breakfast, lunch and dinner. The menu features house-cured meats, fresh bread, and standout dishes like steak tartare and eggs on toast and pistachio tiramisu. The restaurant also offers a curated coffee program by Jocelyn Farinas and Provecho Coffee, a full bar with natural wines, and a modern California-inspired space spanning over 4,200 square feet with multiple patios.
Westfield UTC recently welcomed Melo Melo to its growing list of offerings. The specialty cafe offers a wide array of coconut jellies with flavors from mango to avocado. Melo Melo is also committed to sourcing the freshest ingredients in all of their jellies and smoothies. Van Leeuwen Ice Cream has also recently opened its doors to the public. The ice cream shop is known for crafting dairy and vegan ice creams with out-of-the-box flavors such as Hidden Valley Ranch and Kraft Mac n Cheese.
6th and G Breakfast Co. will open in Downtown San Diego in the former Fig Tree Cafe space this March. 6th & G will offer a dynamic atmosphere designed to enhance the downtown experience with a menu and vibe tailored to the neighborhood’s vibrant spirit. Menu items include Birria Benedict, Carrot Cake Pancakes, Waffle Pops available in four unique flavors, and Guava French Toast.
The team behind Madison on Park is launching three new projects this spring, bringing diverse dining experiences to San Diego. Sonny’s will introduce a 1980s Brooklyn-inspired pizza spot in University Heights, serving pastas, pizzas, and Italian-American classics alongside natural wines and amaros. A second location of their popular brunch spot Madi will open in Pacific Beach, featuring California-meets-Mediterranean dishes like Waffle Churro Sticks and White Bean Shakshuka. Meanwhile, Hillcrest will welcome a yet-to-be-named diner concept inspired by classic American diners and partner Matt Sieve’s Midwestern roots.
The recently opened Flora brings a fresh and vibrant bistro experience to North Park. Led by husband-and-wife team Nino Cusimano and Ocean Mohamadi, Flora is a passion project born from their shared love of food, travel, and community. Serving both brunch and dinner, the restaurant combines eclectic flavors with a lively ambiance, adding to the neighborhood’s dynamic culinary scene.
Little Victory Wine Bar is slated to open in Carlsbad this March. Little Victory will be a natural wine bar inspired by the modern caves and bistros of Paris and Copenhagen, serving wines made with minimal intervention from both the new and old world with a focus on emerging and exciting producers. The food program will be led by husband-and-wife duo, chefs Elliot and Kelly Townsend, previously of Long Story Short in North Park. Food offerings will consist of seasonal small plates and shareable items that highlight local farms and their farmers.
