Cesarina in San Diego is Cesarina Mezzoni's Point Loma trattoria on Voltaire Street, a glass-walled pastificio where you can watch hand-rolled eggless pasta being made through the window.
Must order: Tableside tiramisu, the pappardelle al brasato di manzo
Why locals love it: Three Italian natives running a Bib Gourmand pasta room on Voltaire Street between Point Loma and OB, with an in-house pastificio on display.
Tip: Book a weekend brunch on the bougainvillea patio; the donuts come hot from the kitchen.
Address: 4161 Voltaire St, San Diego, CA 92107
Order: Khao soi, larb gai, crispy spring rolls
Why locals love it: A long-running University Heights Thai room on Park Boulevard with neighbourhood-level prices and a deep menu of Northern Thai dishes locals know to order off-script.
Tip: Order the khao soi and the larb gai when they are on the specials board; both run under thirteen dollars.
Order: Chef's omakase, the kanpachi nigiri
Why locals love it: A Michelin-starred omakase counter in a converted University Heights bungalow with no signage and a twelve-seat bar, easy to walk past.
Tip: Book a fortnight ahead for the omakase; the a la carte counter takes walk-ins around 17:30 most weeknights.
Order: Pork belly al pastor, smoked fish taco, mezcal cocktail
Why locals love it: Modern Bib Gourmand taqueria tucked into a quiet F Street block behind Petco Park, more reservation-friendly than the bigger names.
Tip: Sit at the bar for the taco omakase; the brunch menu is the easiest way in without a reservation.
Order: Deluxe Sub, the Spicy Sandwich Special
Why locals love it: A 1973 Italian-American deli on India Street next to the Little Italy sign, makes the city's best made-to-order Italian sub for under fifteen dollars.
Tip: Order at the deli counter, not the sit-down side; the Deluxe Sub on house bread travels well.
Order: Pistachio gelato, the Miso Orange Maple seasonal
Why locals love it: Italian-trained gelato chef Monica Maccioni works out of a small Kettner Boulevard shop with 18 daily flavors, collaborations with city chefs and vegan options.
Tip: Ask for a half-and-half scoop pairing; the seasonal Miso Orange Maple flavour rotates in autumn.
Order: Local yellowfin tuna loin, opah, spot prawns
Why locals love it: A Saturday-only fisherman-to-public dock market behind Seaport Village, rotating 70-plus local species sold direct from the boats.
Tip: Arrive by 09:00 for the best sashimi-grade tuna; the cutting station portions whole fish on the spot.
