The second Puesto at The Headquarters offers an expanded menu highlighted by their coveted tacos made with crispy melted cheese and the finest ingredients to hit fresh, house-made tortillas. The menu features antojitos (Mexican tapas), and innovative cocktail frescas in a full-service, beautifully designed restaurant, along with its signature taco line in an awesome atmosphere.
The 4,500 square foot restaurant is designed by Thomas Schoos, the creative genius behind the décor of Morimoto in Mexico City and Waikiki, Tao Las Vegas and Searsucker in San Diego and Austin, and includes two custom art walls by famed artist Chor Boogie in addition to the inviting dining room, mezzanine and patio seating.
Casa Sol y Mar is located in the bustling Del Mar Highlands Town Center at 12865 El Camino Real, and is elaborately decorated to reflect the true spirit of Mexico. It is scheduled to open in May.
“Our philosophy is to offer great value and a delightful Mexican dining experience,” said Powers. “This includes memorable flavors, abundant selections, high quality and fresh ingredients, and a spirited, authentic environment that captures the essence of Mexican traditions.”
After opening in the spring of 2004, Del Mar Rendezvous, serving Chinese Fusion Cuisine, announced the near completion of its major, quarter million dollar renovation, all while only closing for about two weeks. In its eight years of serving the Del Mar community, this is the first time the space has undergone any major upgrades, design changes or additions to its space.
“Our decision to remodel is attributable to both some outdated décor as well as a great amount of helpful comments and recommendations from our guests,” said Dan Schreiber, owner of Del Mar Rendezvous.
The dining room now boasts new dining booths, tables, a wine and art display, as well as designer and antique light fixtures to enhance the restaurant’s romantic, upscale ambience.
“More than just an aesthetic remodel, this has been a complete reworking of the restaurant for us. Our vision was thought-out over several years and directed towards improving guests’ experience and overall restaurant flow,” said Schreiber. “The changes have made an enormous difference in our ability to handle the increased business we have experienced over the past few years at the restaurant. It has also enabled the wait staff to provide even better service to our guests despite this increase in business, which is extremely important to us.”
With the new amenities, Del Mar Rendezvous’ now has a white wine specific temperature-controlled wine refrigerator, a more extensive wine selection, four types of beer on draft, a high-end wine cellar, and organic, free-trade and sustainably produced teas and coffees, in French Presses.
“The recent remodel has not only changed the functionality of the restaurant from the way it was before, but it has inspired our team to make positive changes to continue enhancing our guests’ experience moving forward,” said Schreiber.
Perhaps one of the most ambiance-altering aspects of the remodel comes from the ancient Chinese artwork that now adorns the restaurant’s interior. Traditional pieces and sculptures from China set the tone for Rendezvous’ serene dining and foyer area.
“Since the art pieces have been added, guests will often inquire about the history and meaning of them and are intrigued to hear that some date back 200 years,” said Schreiber. “One of my favorite symbols in the restaurant is the jade carving of horses galloping into the heavens. It’s a lucky Chinese symbol, representing the power, grace and speed of horses. I see it as a good omen for the prosperity and success I want my restaurant to have.”
In addition to new tables, chairs and lighting, Del Mar Rendezvous’ outdoor patio was nearly tripled in size with brand new heaters, lighting and planters positioned throughout the length of the patio. The new pet-friendly patio also allows guests to enjoy alcoholic beverages while dining outdoors.
About Del Mar Rendezvous
Since 2004, Del Mar Rendezvous has been enticing San Diegans with its wide array of Chinese fare complimented by a modern mix of Asian flavors. Rendezvous boasts over 20 local, import and craft beers in addition to an award-winning list of over 80 wines, offered at half-price by the bottle on Wednesdays and Sundays. With over 100 different dishes on its menu, Rendezvous also caters to both gluten-free and vegetarian guests with over 40 dedicated options to choose from. The newly remodeled interior and extended patio, with glimpses of the Pacific Ocean, offer a calming and inviting atmosphere, perfect for date nights, business lunches or family dinners.
Del Mar Rendezvous is located at 1555 Camino Del Mar, Suite 102, in the Del Mar Plaza, and is open for lunch Monday – Saturday (11:30 a.m. to 2:30 p.m.) and serves dinner nightly, beginning at 4 p.m.
Blue Bridge Hospitality Elevates Coronado Island’s Chef Driven Dining Experience by Announcing Stake Chophouse + Bar, a tried-and-true steakhouse, to open November 6th
Blue Bridge Hospitality is based in and born out of a love for the city of Coronado. With five existing concepts under their belt, the restaurant group has continuously raised the bar on the island’s culinary scene by creating thoughtful, local dining experiences. First surfacing in 1998 with a number of family-friendly concepts, Blue Bridge then announced their first chef-driven dining project in 2011 with the launch of Leroy’s Kitchen + Bar, led by Executive Chef JC Colón (Tempo in NYC, CUCINA urbana). Now, the group is pleased to announce Stake Chophouse + Bar, their newest steakhouse endeavor, which will elevate the collective to a new level as they venture into a more contemporary dining arena.
Now open at 910 J Street is SolCal—San Diego’s first Vegan Market Café and Juicery with a built-in Naturopathic doctors office. Created by former NFL great, Jacob Bell and Food Network’s celebrity chef, Anne Thorton, SOL CAL is serving fresh cold-pressed organic juice, single source organic coffee, teas and elixirs, a full menu of grab-n-go salads, sandwiches, soups, tacos, wraps and Veganly Delicious ice cream and desserts.
Named for the famous beach break down below, Pillbox Tavern rises up to meet North County’s need for coastal Americana cuisine. The retro-mod beach bar and restaurant offers a rotating selection of local beers on tap and a menu full of savory wing selections, burgers and sandwiches, salads and sweet treats. Pillbox Tavern hopes to be latest refreshing place to unwind above the cliffside Solana Beach neighborhood of Fletcher Cove. Pillbox Tavern is located at 117 W. Plaza Street, Solana Beach, CA 92075.
Pillbox Tavern will start lunch service on Monday 11/3 and a regular schedule, opening at 11 a.m. Monday -Friday. On Saturday 11/7, the restaurant kicks off brunch service and will then open at 9 a.m. on weekends. Starting in November, Pillbox Tavern will close at midnight on Fridays and Saturdays.
Pillbox Tavern is the product of partners Leigh Gibson, Mike Garcia, Adam Jacoby and strategic partner, Justin La Frantz. Gibson has more than 20 years of professional and operational experience in the nightclub, restaurant and bar industry, as well as in design, licensing, permitting and construction supervision. Gibson is key member of the opening team for The La Jolla Brewing Company and The Commons in downtown San Diego, ensuring proper execution of business operations. Garcia is currently an owner/operator at Saddle Bar in Solana Beach, where he is in charge of inventory, specialty drink development, staff training and marketing and cost controls. Saddle Bar was recently awarded “New Business of the Year” by the Solana Beach Chamber of Commerce. Garcia will contribute his large network of bar regulars, training experience and cost control knowledge to Pillbox Tavern Solana Beach. Jacoby is a long-standing restaurant industry professional and oversees all of the day-to-day operations as the Dirty Birds’ operations manager. La Frantz is the President/CEO of La Frantz Contracting and Design, Inc. A licensed contractor in San Diego since 2007, he has completed a substantial number of projects in the bar and restaurant industry.
Stop by the new weekly farmers market on College Avenue for local, organic and seasonal produce, handmade arts and crafts and an International Food Court.
The market is set to open on Wednesday, October 29th at 4747 College Avenue at the corner of 62nd and El Cajon. For more information, follow the College Area Business District on Facebook.
San Diego County
Certified Farmers Markets
Buy Local San Diego Produce by visiting one of the Certified Farmers’ Markets (CFM) in San Diego County allows you to experience agriculture. Farmers’ Markets provide venues for farmers to sell directly to consumers and supports small farming operations.
Click here for a listing of San Diego County Farmers Markets.
Become a San Diego Friend of Farming!
Friends of Farming support the efforts of San Diego County Farm Bureau to represent and protect local farmers. As thanks for your support, friends are invited to exclusive farm tours and events hosted by San Diego County Farm Bureau, and get to see first-hand what incredible value local agriculture brings to our region.
Guided by the Contreras-Curiel family, Savoie is the stylish new flagship of the Karina’s Group of restaurants, which quietly has arrived at the top tier of San Diego’s home-grown hospitality firms. Located at 2015 Birch Road, Suite 720 in Otay Ranch Town Center, Savoie boasts over ten thousand square feet of dazzling indoor and outdoor space encompassing multiple inviting patios, lounges and dining rooms. The cultures of France and Italy come to life on a finely crafted menu that celebrates the best of both. With a range of options that include the simple and sublime, the menu offers delicious, imaginative and perfectly prepared pizzas and pastas, along with gourmet selections, steaks and seafood.
About the Karina’s Group
In 1981, Arnulfo Contreras Senior and his wife, Maria Inez Curiel, opened a small but ambitious restaurant in Spring Valley in the hope of providing a better life for their six children. Named for daughter Karina, the brand now numbers four very popular Mexican seafood restaurants. An insistence upon on-target authenticity guides these restaurants daily. The Karina’s Group recently has added three new, decidedly more upscale eateries. Conceived by brothers David and Arnulfo Contreras Curiel and their brother-in-law, Director of Operations/Partner Alejandro Navarrete, these exciting restaurants demonstrate talents for imagination and creativity unrivaled in San Diego. In Eastlake, Enamorada presents a selective menu of Mexican seafood specialties in an environment that creates an enchanting, dream-like vision of Old Mexico. In Otay Ranch Town Center, Savoie showcases inspired whimsy that entertains with endlessly engaging décor and a French-Italian menu that celebrates the excitement of both cuisines. And at a major Chula Vista crossroads, the about-to-open La Tequila earns its name by pouring a comprehensive collection of tequilas, supported by an authoritative menu of traditional Mexican fare.
The Land & Water Co, a forward-thinking Carlsbad eatery from chef Rob Ruiz, is set in the Twin Inns building, a Victorian mansion built in 1886 and once the home of the town’s co-founder.
The Land & Water Co. serves hyper-locally sourced meats, fish, vegetables, and beverages. That means sustainably/humanely raised and sourced ingredients and fastidiously crafted flavors. The inspired yet approachable menu fuses the best of Chef Rob’s expertise as a sushi chef with expertly crafted hot local fare. Dubbed a French Izakaya (a Japanese word for blending food and drink), The Land & Water Company introduces a conscientious, fun, and elevated new way to dine.
Chef Robert Ruiz was born and raised in Oceanside, CA and moved to the big island of Hawaii at 17. While at the University of Hawaii, Ruiz put himself through school by diligently tackling all jobs, including mopping floors and cleaning fryers, as a short order cook. When Ian Whittemore, of the famed Kona Inn, noticed his potential, Ruiz leaped at this mentorship opportunity. The next 3 years were spent focusing on French cooking techniques, basic butchering and sauté. This extensive training and preparation enabled Ruiz to come aboard with Alan Wong at the 5-diamond Hualalai resort. Here is where Ruiz developed his keen sense of Hawaiian regional cuisine by working at all three restaurants on the property, recreating Wong’s signature dishes and embracing the master chef’s philosophies. Under the continued tutelage of Hualalai Executive Chef Etsuji Umezu, Ruiz distinct love of being a sushi chef was born and flourished. Umezu fostered in him confidence as a sushi chef, even to the extent of giving him the honor of serving the princess of Japan.
Ruiz returned home to the states, with a passion to recreate what he experienced in Hawaii and has impressed many critics and patrons throughout San Diego’s North County. He has made sushi at some of San Diego’s best sushi restaurants, including two and a half years at Sushi on the Rock under Head Chef Chad Seki. In 2008, Ruiz joined Harney Sushi for the opening of their Oceanside location as the Executive Sushi Chef.
After all the extensive training and privileged apprenticing under Hawaii’s finest chefs, Robert Ruiz has become one of San Diego’s best non-traditional sushi chefs. His desire for knowledge is unparalleled, his creativity is boundless and the guest experience he delivers causes word of mouth ripples throughout the community. And maybe most of all his commitment to saving and preserving our Oceans through his sustainability movement is changing how fish and sushi will be served worldwide.
Best Restaurants and Local Eats/PO Box 675362, Rancho Santa Fe, CA 92067