Carnitas' Snack Shack Embarcadero in San Diego is Hanis Cavin's harbour-front Mexican-American pork counter on North Harbor Drive, the larger waterside spinoff of the original Snack Shack concept.
Signature dishes: Triple threat sandwich, Carnitas tacos, Schnitzel sandwich
Must order: The Triple Threat sandwich, layering pulled pork, bacon and pork schnitzel; the carnitas tacos.
Tip: Indoor and outdoor seating with a harbour view; arrive before 7pm to get a patio table.
Address: 1004 N Harbor Dr, San Diego, CA 92101
The Crack Shack in San Diego is Richard Blais and Michael Rosen's Little Italy fried-chicken yard since 2015, attached to Juniper and Ivy with an outdoor-only counter and a bocce court.
Signature: Firebird chicken sandwich, Coop deville (10-piece), Schmaltz fries
Order: The Firebird spicy chicken sandwich; the schmaltz fries with sherry-vinegar mayo.
Tip: All outdoors; bring a sweater for marine-layer mornings. The Coop Deville feeds a table of four.
Salud Tacos in San Diego is Ernie Becerra's Barrio Logan Chicano-style taqueria on Logan Avenue near Chicano Park, with murals on the walls and a counter built around the carne asada plancha.
Signature: Carne asada tacos, Quesabirria, Carne asada fries
Order: The classic carne asada tacos with all the fixings; the quesabirria on a Sunday.
Tip: Cash-and-card both fine; pair with a stroll through Chicano Park's mural gardens half a block south.
Addison in San Diego is William Bradley's three-Michelin-star tasting room at Fairmont Grand Del Mar, the only three-star kitchen in Southern California since 2022.
Signature: Tasting menu, Caviar service
Order: The full tasting menu; the seasonal caviar course is the room's signature.
Tip: Tasting menu only; book six weeks ahead, jacket preferred. Pair with a Grand Del Mar overnight if the budget allows it.
Born and Raised in San Diego is Consortium Holdings' Art Deco steakhouse on India Street in Little Italy, with tableside Caesars, a martini cart and a rooftop terrace.
Signature: Tableside Caesar, Dry-aged ribeye, Tableside martini cart
Order: The 35-day dry-aged ribeye for two, plus the tableside Caesar built at the table.
Tip: Book the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
Herb and Wood in San Diego is Brian Malarkey's Kettner Boulevard room in Little Italy, a rustic wood-fired Mediterranean kitchen with a courtyard patio and a large indoor hearth.
Signature: Wood-fired pizza, Roast chicken, Charred octopus
Order: The wood-fired roast chicken for two; the charred octopus to start.
Tip: The covered patio is the move on warmer evenings; the bar runs full menu for walk-ins.
Juniper and Ivy in San Diego is Top Chef alumnus Richard Blais's Kettner Boulevard room in a 1920s sawtooth warehouse, the modernist Californian kitchen that opened in 2014.
Signature: In-N-Haute (riff on In-N-Out), Crispy Brussels sprouts, Yellowtail crudo
Order: The In-N-Haute, Blais's elevated take on the In-N-Out double-double, on the snack menu most nights.
Tip: Anthony Wells now runs the kitchen day to day; the snack menu at the bar is the most affordable entry.
