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.

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. Executive chef Christine Rivera recently departed the restaurant and sous chef Marty Fay has been promoted to lead the kitchen.

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.

Still drawing lines at peak meal times, this fast-casual Chinese transplant from the LA area landed at Westfield UTC bearing a quick-service menu that does serviceable versions of stir-fried classics, including chicken chow mein and beef fried rice, but excels more in its noodle-based regional specialties. Highlights range from noodles tossed with beef shank, pickled cabbage, peanuts, and lily flowers to cold dressed noodles with cucumber, and a beef noodle soup that can be customized with various noodle shapes.

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.

This sparkling new addition to the Little Italy dining scene is thrilling diners with Baja-style plates of fresh seafood, from platters of chocolate clams to standout dishes like shrimp aguachile en salsa verde, tuna and scallop tostadas dressed with guajillo chile mayo and ponzu, and tiradito mixto in XO sauce from executive chef Miguel Angel Gomez. Seafood-friendly drinks include sake, champagne, and a selection of labels from wine regions throughout Mexico.

Acclaimed LA chef Jason Neroni of Venice Beach icon, the Rose, has been spending significant time in San Diego where he created this sleek new restaurant for downtown’s revamped and renamed Kimpton Alma. Supported by chef de cuisine Aldo Negrete and pastry chef Erin Steidley, Neroni’s seasonal menu for the dinner-only space includes everything-spiced Parker House rolls served with black sesame and smoked eggplant dip and local black cod prepared in the style of Japanese unagi. The chef, who is in the process of opening a highly-anticipated pizzeria in LA, will reportedly be bringing his pizza prowess to a new poolside bar opening at the hotel later this year.

San Diegans are the first to try this global chain with hundreds of outposts in Asia that just debuted stateside. Specializing in gamjatang, a traditional pork bone-based stew, Jomaru Korean Hot Pot serves the hearty and warming dish in individual and shareable portions with optional additions like noodles and rice cakes. Finish your meal with fried rice cooked with the remaining bits of meat and vegetables. Other dishes to try include crispy-edged chive and seafood pancakes and bo ssam, cabbage wraps with pork belly and oysters.

A gift to North Park from the ladies behind the Rose, this Spanish-meets-SoCal spot serves up wine-friendly dishes that showcase local seafood. With an adjacent bottle shop specializing in natural wine, the restaurant also makes a strong showing in cocktails of the gin-based variety.

With an impeccably curated wine list, this bar and bistro from the team behind Vino Carta and Bottlecraft is the hottest new hangout in North Park. Pair a glass of something natty with smoked meat from Papalito, chef Drew Bent’s in-house Sonoran barbecue outfit, or a sandwich stuffed with fried chicken or smoked local fish.

After three years away, Grand Ole BBQ’s original spot in North Park is back and more grand than ever; the soaring space now features a larger patio along with an indoor dining area and bar. In addition to its accomplished Texas-style barbecue (and Argentine specialties on Sundays), the restaurant has expanded its menu to include more vegan options, sides, and desserts.

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.

The first solo restaurant from chef Nate Horton (Swagyu, Animae) highlights his background in wagyu beef and Asian cuisine, mixing high-end steaks with modern izakaya dishes and influences and ingredients that reflect his Hispanic heritage. Bringing a rare tasting menu opportunity to East County, the bar also offers creative cocktails that showcase Japanese whisky and agave spirits.