Chef Roberto Alcocer of the Valle de Guadalupe’s acclaimed Malva Cocina de Baja California has transported a taste of the region to Oceanside where his first stateside restaurant anchors the Mission Pacific hotel. Offering a four-course tasting menu as well as an a la carte option, the fine-dining restaurant features dishes straight from Malva’s menu, made with ingredients from Baja and Southern California. A new wine dinners series features prominent winemakers from the Valle.

Chef William Eick’s fine dining take on modern Japanese cuisine, which started as a pop-up before opening in its own intimate space in Oceanside’s Tremont District, spotlights progressive dishes that combine Japanese technique with Southern California ingredients.

Founding chef Claudette Zepeda’s deeply personal menu reflects the diversity of food the chef has discovered while living and cooking in her hometown of San Diego, with highlights like the crispy dan dan pastry and a lamb shank in pasilla curry. Zepeda has stepped away from the kitchen but will continue to collaborate with executive chef Ananda Bareño.

Del Mar Highlands Town Center’s multi-restaurant collective spans a beer deck and central craft cocktail bar called Understory, plus other self-contained outposts from local favorites like Ambrogio15 (which introduced new pizzas and other dishes from a Michein-starred chef), KiinThai, and Le Parfait Paris as well as Bay Area transplant Marufuku Ramen.

Reservations are recommended for this highly-anticipated restaurant that recently landed at Westfield UTC. As China’s largest high-end hot pot chain, Haidilao is known for its attentive service and thoughtful extras, including wireless phone charging at tables and protective aprons and bags for keeping diners’ clothes and smartphones tidy. Its tomato and spicy Sichuan hot pot are the most popular, but you can try up to four broths per tabletop.

The George’s at the Cove team has replaced Galaxy Taco with a relaxed, upscale restaurant that brings fresh oysters to La Jolla Shores along with a flexible menu that includes wood-grilled meats like California squab, prime rib, and double-cut pork chops and accompanying sides.

The fanciest hot pot restaurant in San Diego is part of well-known brand that has been operating in China for more than two decades. Open daily for lunch and dinner, its specialty is spicy and numbing Sichuan hot pot, although milder broths are offered. Don’t miss the complimentary desserts, including freshly-fried sesame balls.

Chef Steve Brown’s largest restaurant yet brings together a wagyu beef butcher shop, burgers, and a steakhouse experience in an expansive space in Pacific Beach. The recently-remodeled restaurant and bar now offers upscale dinner service (including his wagyu tasting menu) along with brunch.

Vegans and meat-eaters alike are embracing Tacotarian, the third vegan restaurant to occupy the space on 30th Street. The transplant from Las Vegas, where it’s considered one of the city’s top taco spots, is best known for its meatless takes on barbacoa, al pastor, and carne asada.

Its Mission Hills neighbors are thrilled that this long-awaited restaurant has finally opened. The cozy, wine-focused space features a New Mexican-inspired design and serves an eclectic menu of snacks and tapas from executive chef Carmine Lopez (Great Maple) that includes yellowtail aguachile, harissa octopus, and citrus-cured salmon.

Veteran local chef Ronnie Schwandt’s first solo restaurant serves dinner Wednesday through Saturday as well as Sunday brunch. The cozy North Park spot’s current seasonal menu includes an ever-changing farmer’s market salad, Peruvian shrimp ceviche, and housemade cavatelli pasta with braised duck.

The stunning renovation of the Mingei Museum includes sleek and modern new restaurant from well-established hospitality group behind Cucina Urbana. Situated among the museum’s collection, Artifact offers a transportive menu that spans the globe, with beautifully-presented dishes and accomplished cocktails. A new dinner experience, featuring a three course prix fixe menu or a la carte items is now offered on Thursday and Friday evenings.

Golden Hill is grateful for this new addition, a cozy 20-seat wine bar opened by the owners of the neighboring butcher shop. The kitchem frequently rotates its offerings, often running daily specials, via a menu that leans towards comfort food and the classics with dishes like fried oysters, Salisbury steak, beef Stroganoff, and sausages made next door.

Located at the edge of Fault Line Park in the East Village, this Asian restaurant brings attention to Issan cuisine, the traditional food of the Thailand’s northeastern region. With partners that include alums of Thai Papaya and Sab-E-Lee, two local Thai standouts, its menu includes lesser-seen dishes like Thai-style fried chicken as well as curries, noodles, and more.

South Bay’s thrilling food hall holds a diverse collection of cuisines, offering everything from Filipino, Thai, and Indonesian food to Southern barbecue. Built to service the local community and draw interested diners to downtown National City, the public market also houses a beer garden and tap station from Novo Brazil Brewing.