In June 2019, Feast and Fareway, a dining concept at the Coronado Golf Course, reopened after an extensive six-month overhaul to its physical structure and all food and beverage offerings. Renovations include the construction of two separate bar areas, one which offers exterior seating for drinks just off the green. Massive floor-length windows now allow for stunning views of the golf course and iconic San Diego-Coronado Bridge, and a new patio space with bistro lighting has been added for outdoor dining. In addition to Feast and Fareway’s expansive dining space, the property is now equipped with an ocean-front lawn ideal for outdoor events and scenic ceremonies―a much-welcomed amenity for those seeking a full-service, coastal venue with indoor and outdoor options. Serving breakfast, lunch and dinner, menu items include unique creations such as duck mac and cheese featuring Havarti cheese cream, goat cheese and baby arugula, and a Hill Meat braised pork shank topped with smoked peach sauce, plated with parmesan risotto and crispy brussels sprouts. Feast and Fareway’s libations include the Augusta Azalea concocted from hibiscus-infused Monkey Shoulder whiskey, pineapple and vanilla puree, lemon and Antica Formula vermouth, and the Bethpage Manhattan, brimming with rye whiskey, Antica Formula, walnut bitters and Luxardo cherries.
In August 2019, Animae, a new venue from Top Chef Brian Malarkey’s restaurant collective, opens in a stunning space in downtown San Diego’s newest luxury condominiums near San Diego Bay. Animae will serve West Coast Asian cuisine created by Executive Chef Joe Magnanelli, formerly of San Diego’s celebrated Urban Kitchen Group. The coal-fired menu utilizes a Josper oven and Japanese Robata grill to prepare large format proteins like West Coast Wagyu, while the finest raw seafoods are presented as crudos. Standouts includekoji marinated tomahawk pork with curry, fennel pollen and Asian pear; kung pao sweetbreads with pepper, wasabi peas, broccoli and lotus; and Kampachi with sea bean, daikon, serrano, shiso, and plum vinaigrette. An adjacent casual daytime counterpart, known as Animae Cafe, will serve contemporary takes on Asian favorites from ramen to fresh spring rolls. With pops of lush greenery across the ceiling, Animae Cafe appears as an upside down zen garden. Animae is part of the Puffer Malarkey Collective behind other distinct San Diego restaurants including Herb & Wood, Green Acre and Farmer & the Seahorse.
Opening in summer 2019, Lumi is Michelin-starred Chef Akira Back's first venture in San Diego. Lumi is an energetic and upscale rooftop venue serving modern Japanese fare and sushi accompanied by handcrafted libations. Chef Back is a two-time Michelin-starred chef behind restaurants spanning across nine countries. Lumi will feature adventurous flavors with a California twist, using local ingredients throughout the menu and influences from around the world for an immersive dining experience. Guests will enjoy views of the city paired with punchy pops of color and three-dimensional art features at this eclectic space in the heart of downtown’s Gaslamp Quarter. A dedicated private dining area, The Grand Pacific Room, located on the 3rd level of the historic, newly renovated Grand Pacific Hotel building, offers a highly imaginative space that can accommodate a variety of functions.
Slated to open in summer 2019, Huntress is a contemporary steakhouse inside the former Grand Pacific Hotel, a historic structure built in 1887 in downtown’s Gaslamp Quarter. Helmed by Executive Chef James Montejano, who has worked at Michelin-starred restaurant Michael Mina, Huntress will offer the finest meats, seafood dishes and other signature classics. Guests can enjoy dishes like the A5 Japanese Wagyu and 45-day, dry-aged porterhouses in addition to a prime filet mignon carpaccio served with truffle egg emulsion. Huntress will boast one of the largest Japanese whisky selections in the country with more than 100 labels displayed on the second-floor mezzanine, in addition to its incredible selection of masterfully crafted cocktails and hand-selected wines.
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