Absinthe takes center stage at North Park’s Wormwood. PHOTO BY: ARLENE IBARRA
From the city’s first absinthe bar to a lavish wagyu tasting experience, these innovative spots are heating up San Diego’s food and beverage scene.
Herb & Sea’s brioche French toast. PHOTO BY: HAYLEY HILL
BODEGA ROSETTE From the team behind The Rose Wine Bar and forthcoming Mabel’s Gone Fishing, this hip North Park bottle shop offers a curated collection of hard-to-find gins and natural wines from regions with Mediterranean climates—plus vermouths and eclectic nonalcoholic mixers. Baguettes from the group’s Secret Sister bakery in South Park will also be available, and a quarterly gin club affords members access to coveted bottles and complementary tonics and botanicals. 619.228.9851, bodegarosette.com
Swagyu Study Hall’s chef Steve Brown. PHOTO: BY J. DIXX PHOTOGRAPHY
HERB & SEA A modern California take on East Coast traditions, Brian Malarkey’s Encinitas favorite is now serving a seafood-forward brunch menu. Best enjoyed on the sunny Moonlight Deck, replete with art deco touches, are executive chef Sara Harris’ bright dishes like lobster hash, crab avocado Louie toast, biscuit Benedict and brioche French toast. Four exclusive brunch cocktails—including the Guava (POG) Mimosa and Wake Up & Bourbon—complete the Sunday-only experience. 760.704.8300, herbandsea.com
LA JOLLA BEACH & TENNIS CLUB
This La Jolla mainstay is ringing in its 80th anniversary with a new chef and menu. Executive chef Mike Minor, who honed his craft working for Las Vegas culinary greats Wolfgang Puck, Mary Sue Milliken and Susan Feniger, is bringing his flair for regional Mexican cuisine to The Marine Room, The Shores restaurant, and the resort’s club dining and catering. Minor’s newly revamped Marine Room menu showcases his love of Latin flavors through dishes like Baja California swordfish with pico and Peruvian puree, and togarashi-crusted ahi tuna with fresno chiles. 858.459.7222, marineroom.com
Togarashi sesame-crusted ahi tuna from The Marine Room. PHOTO: COURTESY OF PUESTO
PUESTO MEXICAN ARTISAN KITCHEN & BAR
The homegrown California brand from first-generation Mexican Americans is spicing things up with inventive new menus at all Puesto locations—including the Embarcadero, Mission Valley and La Jolla branches. Joining the popular taco lineup is a yellowfin tuna taco with avocado puree and black chile oil, and a Colorado lamb shoulder taco with fresh mint. Don’t miss the fierier guacamole and four new cocktails—including Puesto’s first high-end margarita with additive-free tequila and the Bergamot Sour, the strongest cocktail ever offered. eatpuesto.com
Puesto’s yellowfin tuna taco, Fiesta guacamole and lamb barbacoa taco. PHOTO: COURTESY OF THE MARINE ROOM
SWAGYU STUDY HALL
Chefs Steve Brown and Nate Horton’s new dining concept is housed within beef-themed Swagyu restaurant in Pacific Beach. Complete with a separate back entrance, the reservation-only, 20-seat tasting experience offered in a private dining room is a 12-course wagyu education. Diners will enjoy some of the world’s best wagyu beef from Japan, Australia and America through this curated progression of dishes. swagyustudyhall.com
WORMWOOD
From Tahona Bar founder Amar Harrag, who created San Diego’s first “mezcaleria,” comes the city’s first absinthe concept, sure to transport patrons from University Heights to old-world Paris. The chic 1,700-square-foot space, featuring two glamorous patios, will serve French-inspired small plates and shareable dishes, such as steak de boucher and caviar with sea urchin flan. Absinthe fans can sample over 30 types of the spirit—served traditionally in slow-drip fountains with a sugar cube—and Bohemian cocktails. A New Year’s Eve soiree and upcoming brunch menu are also on tap. 619.915.6706, wormwoodsd.com
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