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 Urban Kitchen Group’s interpretation of a modern Jewish delicatessen is a breezy Torrey Pines area restaurant where its chefs are taking on all of the essentials, from stocking the deli counter with staples like chicken liver pate, egg salad, and pastrami to baking up fresh knishes, rugelach, and honey cake. Its daytime menu includes mazto ball soup, noodle kugel, and brisket, along with retooled classics like the popular giant latke topped with a fried egg, mushroom, broccoli rabe, horseradish, and labneh.

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

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 Phillip Esteban’s first stand-alone restaurant for his Filipino rice bowl chain pairs the fast-casual menu with beer and natural wine. In celebration of Filipino American History Month, its kitchen will be cooking up specials throughout October, including grilled spiny lobster in sweet and sour XO sauce, bicol express with crispy pork, and beef empanadas.

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.

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.

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.

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.

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.