This modern bistro house in a renovated historic building is an extension of a local boutique winery and boasts a menu from popular Top Chef contestant Angelo Sosa, who previously gained acclaim for his work at Death by Tequila in Encinitas.

With two weeks of 100 reservations per night booked even before the restaurant officially opened, it’s safe to say that San Diegans are curious about the latest restaurant from celebrity chef and Top Chef veteran Richard Blais. Part of the Park Hyatt Aviara, it’s a steakhouse, of sorts, fueled by a wood-fired grill on the patio, but also houses a tasting bar where chefs plate snacks like white chocolate-covered radishes and caviar with fish-shaped pancakes.

Acclaimed chef Claudette Zepeda’s latest, deeply personal restaurant project is Vaga at the Alila Marea Beach Resort Encinitas. Though Zepeda originally gained notice for dishes that explored and celebrated her Mexican heritage, this menu reflects the diversity of food the chef has discovered while living and cooking in her hometown of San Diego such as crispy dan dan pastry and lamb shank in pasilla curry.

A pair of brothers, vets of the San Francisco pizza scene, brought this much-needed dining option to Rancho Bernardo. The family-friendly space, which also serves notable cocktails like a spicy paloma made with tequila, mezcal, grapefruit, and firewater bitters, specializes in deep dish pizzas including the the 858, topped with spinach, ricotta, garlic, mushrooms, red onions, crispy bacon.

Del Mar Highlands Town Center’s multi-restaurant collective is still filling in, but there’s plenty to eat and drink right now. The Sky Deck 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.

This European-style cafe’s in-house bakery produces fresh-baked pastries and artisan breads that provide the foundation for an expanded menu that includes tartines, omelettes, salads and more in a charming, open-air atmosphere.

Chef Steve Brown has landed his wagyu beef butcher shop and burger combo in an expansive space in Pacific Beach. The restaurant and bar also offers brunch and a casual, you-call-it steakhouse experience based on its extensive meat counter.

The newest entry to the local ramen scene, located on the edge of the Fashion Valley mall, is a transplant from Los Angeles where Silverlake Ramen is best known for the Blaze, its spicy take on classic tonkotsu ramen as well as an ultra-creamy garlic truffle ramen. Another location is reportedly opening at Westfield UTC.

Ramen master Takashi Endo’s latest noodle shop is the fresh spot for items like shio tonkotsu ajitama ramen, and Nagoya-style karaage. The Hillcrest location is also the only spot to feature his latest vegan versions of shio and miso ramen.

Veteran local chef Ronnie Schwandt’s first solo restaurant recently added a Sunday-only brunch that includes chilaquiles, shrimp and grits, and a BLT with Canadian bacon as well as early hits from his regular seasonal menu like the deviled eggs and wagyu beef tartare. Sunday drink specials range from white truffle-infused Bloody Mary to a cold brew cocktail spiked with vodka.

This North Park newcomer is run by veterans of Oceanside’s Dija Mara, Eater’s restaurant of the year in 2018. While Southeast Asian cuisine is still in the spotlight here, the focus has mostly shifted to Vietnam and Thailand with modern, SoCal sensibilities applied to traditional flavors in dishes like wok-fried tofu with smoked tomato and wild squid fried rice.

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.