A small, cozy spot in the East Village with a menu of updated bistro classics and a beloved brunch that manages to be untrendy yet totally stylish.
At this beacon of the Normal Heights neighborhood is a quality lineup of beer, house-brewed and otherwise, and a local farm driven-menu of tasty pizzas and salads.
Kaito Sushi inspires devotion and reverence from sushi purists who delight in owner Kazuo Morita's dedication to the freshest seafood and time-honored technique.
2012's biggest success story, this pork-centric spot from Chef Hanis Cavin is bound to multiply this year, and inspire other chefs to venture out on their own.
Flavor and heat co-mingle deliciously at this no-frills Thai joint. The curries and noodles are above par but the catfish or duck larb and raw beef salad are really something special.
Chef-owner Olivier Bioteau turns out thoughtful, classic French food out of an impossibly small kitchen. Their Sunday brunch is among the best in town.
Helmed by a venerable sushi master (request a seat in owner Ota-san's section of the sushi bar), the restaurant is unassuming, low-key and unquestionably authentic.
Steam tables laden with authentic, home-style Mexican stews that taste like someone's grandma made them. About a dozen are offered daily.
Chef Trey Foshee at George's California Modern is cited as a guiding force in the San Diego food culture and one of the first champions of local seafood.
The first San Diego location for Tender Greens - affordable, fresh salads, soups, sandwiches and specials. This is also where P. Balistreri salumi got its start.
Winemaker events, an ever-changing seasonal menu and prix fixe dinners that feel like a steal. Friday: $20, 3-courses; Saturday $30, 5-courses.
Three years after opening, this is still one of the toughest tables to get in town. The shareable, Italian-inspired menu is modern and accessible.
A forerunner of the craft food boom on North Park's 30th Street known for their housemade sausages, nationally-recognized cured meat and careful attention to sourcing.
The first of Brian Malarkey's restaurant empire to open and its flagship concept; Searsucker adds a needed food-worthy dining destination to the Gaslamp.
An in-house butcher shop, skilled mixologists and a non-stuffy vibe set this steakhouse apart from its expense account counterparts. Try for a seat at Victor Jimenez's chef table.
Chef and owner Matt Gordon has established a loyal following for his unpretentious new American comfort food and popular Bluegrass Brunch.
San Diegans were glad to see Market's Carl Schroeder move down from North County for this more casual second spot.
Just-plucked seafood and unfussy, simple preparations make El Pescador a winner. Hopefully, none of that will change with the market and cafe's move and expansion.
A wood-fired oven straight from Naples combined with equal care given to the dough, sauce and (minimal) toppings make for nearly spot-on traditional Neapolitan-style pizza.
Cozy, homestyle Japanese cuisine sourced with seasonal ingredients from adjacent Nijiya Market. Their set menu at lunch (served 11:30 a.m. to 2 p.m., Monday through Saturday) is a must.
Responsible for kicking off the local craft cocktail scene. It's also a haven for late night eaters who still want good food - the kitchen's open until midnight every night.
Traditional Barbacoa-style lamb, stuffed into tacos and enchiladas or on top of sopes or tostadas. In any form, it's delicious - the Travel Channel's Andrew Zimmern agrees.
Chef Jeff Jackson heads up a highly-trained kitchen of farm-to-table devotees. Their Thursday night artisan table dinners are some of San Diego's most special dining experiences.
Don't order the pho at this City Heights Vietnamese joint. Instead, explore the vast menu of more exotic eats: snails in curry sauce, wild boar lettuce wraps and fish sauce or tamarind chicken wings.
Chef Jason Knibb's cuisine is innovative yet accessible; he combines modern cooking techniques with a good understanding of ingredients. In other words, he doesn't mess around.
Handmade pastas and quality Italy-sourced products, plus a sleek, contemporary setting, help distinguish this Little Italy eatery from the rest of the neighborhood.
The burgers at this East Village spot are as good as the craft beer that's served with it (yes, even without ketchup). It's bar food done better: steak tartar and deviled eggs with artichoke mousse.
A standout among local taco shops for their handmade tortillas, skill with grilling meat and an interesting variety of salsas. (La Fachada across the street is also good.)
A local seafood distributor, market and restaurant in one. Chef Paul Arias does right by his product; his Tuesday tasting menu ($28 for 4 courses) is a good time to taste how.
There are many gastropub wannabes but Jayne's is the real deal, boasting a British owner and a well-executed modern pub menu. The wine list is more interesting than most, cocktails too.
The underdog opponent in an ongoing bar burger battle against Hodad's in Ocean Beach, this local's favorite has at least one distinct advantage: less tourists.
From-scratch cooking combined with a casual approach to fine dining. This group also runs the popular Prepkitchen locations.
One of the few splurge-worthy spots in SD, Addison is the signature restaurant at Grand Del Mar. Chef William's menu combines his French training w/ local ingredients & contemporary plating.
Javier Plascencia's only San Diego-based restaurant; worth a try for a taste of the Baja Med cuisine that the chef has helped to make world-famous.
Jsix's Christian Graves, who manages to successfully juggle his exec chef duties and his GM role, also finds time to make charcuterie and champion sustainable seafood and whole animal cookery.
If fish tacos are San Diego's signature food item, this food truck is their shrine. Start with the traditional crispy fish version, then branch out into other seafood - shrimp, octopus, smoked marlin.
Impeccably grilled meat on sticks, bowls of steaming ramen, plus the beer and sake make this Hillcrest transplant many a chefs' favorite late-night hangout.
Chef-owner Wade Hageman left the fine dining kitchen, but applies the same culinary sensibilities to Blue Ribbon's wood-fired pizza and small plates.
