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Where To Eat Right NOW; Updating The Eater Heatmap

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More often than not, tipsters, readers, friends and family of Eater have just one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot and what to try. And while the Eater 38 is a great resource that covers old standbys and neighborhood essentials across the city, it's not a chronicle of the 'it' places of the moment.

Thus, we offer the Eater Heatmap, which will change continually to highlight the latest openings that are generating serious buzz. Let's see who made the list in the latest Heatmap update.

Know of a brand new restaurant with a good amount of heat that should be added to the list? Send us a tip!


7/3/14: Added: The Patio on Goldfinch, Don Chido, Rare Form, Florent, Bijou, Tacos Perla

6/5/14: Added: COOKBOOK Tavola Calda, Common Theory Public House

5/1/14: Added: Ironside Fish & Oyster, Tidal

04/03/14: Added: Eddie V's, The Flight Path, Stone Tap Room

03/06/14: Added: Juniper & Ivy, Jsix, Juke

02/06/14: Added: Croce's Park West, Blue Ocean, Encore Champagne Bar & Dining Room, Cafe La Rue, Lucky Liu's, ACME Southern Kitchen

01/02/14: Added: Brabant Bar & Cafe, SEA180° Coastal Tavern

12/05/13: Added: Pizzeria Mozza at The Headquarters, Puesto at The Headquarters, MARKET Del Mar

11/07/13: Added: BO-beau Kitchen + Garden; Ballast Point Tasting Room and Kitchen; Waypoint Public

10/03/13: Added: Fogo de Chao; CUCINA enoteca; American Voodoo

08/01/13: Added: Sea & Smoke; Searsucker Del Mar; Bang Bang

07/11/13: Added: Southpaw Social Club, Tender Greens Downtown, Blue Ribbon Artisan Kitchen, The Hake

06/06/13: Added: Salt & Cleaver, Magnolia Tap & Kitchen, Stone Brewing World Bistro & Gardens - Liberty Station

05/02/13: Added: Queenstown Public House, Hubcap.

04/04/13: Added: The Haven Pizzeria, Amaya La Jolla.

03/07/13: Added: Soda & Swine, Great Maple, Heights Tavern, Project Pie.

02/07/13: Added: Eclipse Chocolat, Buona Forchetta and Fathom Bistro.

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Note: Restaurants on this map are listed geographically.
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Sea & Smoke

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Matt Gordon's third restaurant, a stylish and sprawling showpiece in Del Mar, is getting good marks for its wood fired oven-powered all-day menu. Don't miss the shell-baked Diver scallops with black olive crust.

CUCINA enoteca

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This latest addition to the Urban Kitchen Group is a beauty, and the accessible Italian-inflected menu offered here is already a proven hit at their CUCINA urbana.

BO-beau Kitchen + Garden

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The Cohn Restaurant Group brings their eclectic bistro concept to the restaurant landscape of La Mesa. Find three renditions of mussels and fries, flatbreads and a new craft cocktail program

Ballast Point Tasting Room and Kitchen

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Ballast Point's first brewery restaurant is a certified hit, thanks to its Little Italy location, 50 taps of beer and a beyond the traditional brewpub menu by chef Colin MacLaggan.

Waypoint Public

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The craft beer list, in bottles and on tap, is well-curated to pair with chef Amanda Baumgarten's menu that include house made charcuterie, burgers, fried oyster tacos and more.

Pizzeria Mozza at The Headquarters

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Reservations are essential at this bustling eatery with a celeb chef pedigree. The kitchen is getting increasingly deft in their handling of the pizza oven and desserts, from their famous butterscotch budino to the housemade gelato, are a must.

Puesto at The Headquarters

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Puesto provides a seriously stunning setting for a menu that showcases its signature tacos as well as Mexican small plates and inspired craft cocktails.

Blue Ocean

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North County gets a great-looking space that might just be your new favorite cocktail bar or your latest sushi find. The menu's rounded out by yakitori and other Asian-inspired plates.

Encore Champagne Bar & Dining Room

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A sparkling new spot that's serious about food; keep it light and luxurious with champagne and caviar or dig deeper into a menu of shared plates and more substantial mains.

Common Theory Public House

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This spacious and friendly new beer mecca has 30 rotating taps, plenty of elbow room and an expansive menu that ranges from Korean fried chicken to Carlsbad mussels.

Juniper & Ivy

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Early word on Richard Blais' San Diego debut has been encouraging, with most diners responding positively to his seasonally-driven "left coast cookery". Excitement's building towards the launch of the chef's tasting menu and the full unleashing of his bag of tricks.

Jsix Restaurant

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Jsix's new recipe for success includes a bright new dining room, a competitive cocktail program and a playful, craveable menu from chef Christian Graves. It's a welcome downtown dining destination.

Ironside Fish & Oyster

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CH Project's latest creation in Little Italy is a stunner, equal parts slick design and irreverent whimsy. The concise, seafood-centric menu is well-delivered and the cocktails, as per usual for these pros, are compulsively drinkable.

Bayfront Baleen's recent transformation into Tidal puts chef Amy DiBiase's new menu center-stage in a freshly made-over dining room.

Don Chido

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The Gaslamp's new modern Mexican hotspot has exec chef Antonio Friscia holding it down in the kitchen, cooking up a menu that centers around his custom-made grill. The chipotle-dusted whole fish is a must.

Rare Form

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CH Projects' Ironside Fish & Oyster is still generating a ton of heat but their newest, an East Village deli-meets-bar, is building buzz around a menu of sandwiches, both classic and new wave. Waffle sandwiches, anyone?

The Patio on Goldfinch

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The second location of this popular eatery had a powerhouse opening two weeks ago and the crowds are still pouring in to enjoy The Patio's stunning indoor/outdoor design. Bonus points for their very own cheese cave.

Florent Restaurant & Lounge

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This thorough update of a landmark downtown lounge keeps its nightlife identity but ups its food factor with a new menu from chef/partner Rich Sweeney.

The former Amaya La Jolla now has a decidedly French accent, with a faithful new bistro menu from Addison's chef in charge, William Bradley, and Bijou's own chef de cuisine, Shaun Gethin.

Tacos Perla

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The playful new North Park taqueria from the owners of The Pearl has been turning out tons of tacos since its late June opening. The handmade tortillas are filled with everything from carne asada to octopus, with optional crickets for added crunch. Don't miss their mango-infused twist on a michelada.

Sea & Smoke

Matt Gordon's third restaurant, a stylish and sprawling showpiece in Del Mar, is getting good marks for its wood fired oven-powered all-day menu. Don't miss the shell-baked Diver scallops with black olive crust.

CUCINA enoteca

This latest addition to the Urban Kitchen Group is a beauty, and the accessible Italian-inflected menu offered here is already a proven hit at their CUCINA urbana.

BO-beau Kitchen + Garden

The Cohn Restaurant Group brings their eclectic bistro concept to the restaurant landscape of La Mesa. Find three renditions of mussels and fries, flatbreads and a new craft cocktail program

Ballast Point Tasting Room and Kitchen

Ballast Point's first brewery restaurant is a certified hit, thanks to its Little Italy location, 50 taps of beer and a beyond the traditional brewpub menu by chef Colin MacLaggan.

Waypoint Public

The craft beer list, in bottles and on tap, is well-curated to pair with chef Amanda Baumgarten's menu that include house made charcuterie, burgers, fried oyster tacos and more.

Pizzeria Mozza at The Headquarters

Reservations are essential at this bustling eatery with a celeb chef pedigree. The kitchen is getting increasingly deft in their handling of the pizza oven and desserts, from their famous butterscotch budino to the housemade gelato, are a must.

Puesto at The Headquarters

Puesto provides a seriously stunning setting for a menu that showcases its signature tacos as well as Mexican small plates and inspired craft cocktails.

Blue Ocean

North County gets a great-looking space that might just be your new favorite cocktail bar or your latest sushi find. The menu's rounded out by yakitori and other Asian-inspired plates.

Encore Champagne Bar & Dining Room

A sparkling new spot that's serious about food; keep it light and luxurious with champagne and caviar or dig deeper into a menu of shared plates and more substantial mains.

Common Theory Public House