Rumorosa, a new upscale Mexican restaurant at recently remodeled Sheraton San Diego Hotel & Marina on Harbor Island, is now open.
Overseen by resort executive chef Marcos Seville, Rumorosa — in English, it means something akin to “boisterous” — serves Cali-Baja fare using locally sourced fish from Point Loma Seafood and dishes such as aguachile, tortas, tacos and carne asada. It also serves an extensive bar and cocktail menu. Rumorosa is open from 6:30 a.m. to 10 p.m. daily, with a one-hour break between 11 a.m. and noon. 1380 Harbor Island Drive, San Diego. (619) 692-2331, rumorosasd.com.
Dishes and drinks at newly opened Chao XO in National City.
(Chao XO)
Chao XO in National City
Chao XO, a family-owned Vietnamese-Latin fusion restaurant, recently opened in National City. Founded by Leslie Dang, who also runs her family’s Crab Fever restaurant in the same shopping center, has created an eclectic menu that blends her Vietnamese roots with Mexican and Latin American flavors. Dishes include birria pho, sriracha-lime elote, short ribs pho, Vietnamese beef carpaccio and the Peruvian beef dish lomo saltado. Chao XO is open from 11 a.m. to 9 p.m. daily at 1420 E. Plaza Blvd., National City. (619) 773-6098, eatchaoxo.com.
A selection of dishes at newly opened Barn House BBQ in Lemon Grove.
(Courtesy of Barn House BBQ)
Barn House BBQ in Lemon Grove
Barn House BBQ, helmed by executive chef Yovani Palacios, has opened in Lemon Grove. The restaurant, which features a family-friendly 1,500-square-foot game and arcade room, specializes in serving Kansas City-style barbecue. Specialties include the Grove burrito, with barbecued pulled chicken and smoked barbecue aioli sauce, the Barn House burger with smoked pork belly, nachos, BBQ sliders, side dishes and desserts. The restaurant serves craft beer, wine and cocktails made with rice-based spirits. Hours are 11:30 a.m. to 8:30 p.m. Sundays-Thursdays and 11:30 a.m. to 9:30 p.m. Fridays and Saturdays at 8099 Broadway, Lemon Grove. (619)-303-0415, thebarnhousebbq.com.
Prietos Mexican Food Court in Chula Vista
Mariscos El Prieto, a Mexican food truck business that has operated in San Diego for more than 25 years, opened a unique food court operation in Chula Vista on March 2. It’s a barn-like structure with central seating and food trucks serving three different menus parked on three sides of the enclosure. Options include mariscos (Mexican seafood), birria, tacos, crepes, craft beer and more. Prietos Mexican Food Court is open from 9 a.m. to 8 p.m. daily at 3120 Main St., Chula Vista. Visit instagram.com/prietosmexicanfoodcourt.
The coffee bar inside Bivouac Ciderworks’ new Adventure Lodge, which opened March 1, 2024, in North Park.
(Courtesy of Kimberly Motos)
Bivouac’s Adventure Lodge in North Park
Bivouac Ciderworks opened its long-awaited Adventure Lodge & General Store on March 1 in North Park. Located adjacent to the women-owned company’s flagship brewery and taproom, the new expansion incorporates a coffee shop, cider tasting bar and retail store selling goods made by women and BIPOC artisans. There’s also a speakeasy-style brandy lounge available for private parties. Hours are 9 a.m. to 9 p.m. Tuesdays-Thursdays and 9 a.m. to 5 p.m. Fridays-Sundays. 3986 30th St., San Diego. (619) 725-0844, instagram.com/bivouacadventurelodge.
Common Theory in Otay Ranch
The Convoy District’s 10-year-old Common Theory Public House, which serves craft beer and a gastropub menu, opened its second location on March 4 in Otay Ranch. It’s a homecoming for owners Joon Lee and Cris Liang, who both grew up in Chula Vista. The new 4,500-square-foot location has a capacity for 128 guests, including a 28-seat common table and 18-seat bar. The menu there replicates roughly 80 percent of the dishes from the Convoy flagship, including duck fat fries, crispy chicken wings, Chinese sausage flatbread and bulgogi cheesesteak with Korean-style marinated beef. Hours are 11 a.m. to 11 p.m. Sundays-Thursdays and 11 a.m. to midnight Fridays and Saturdays. 1980 Optima St., Chula Vista. (619) 780-6689, commontheorysd.com.
Brad Wise, chef/owner of Trust Restaurant Group in San Diego.
(Courtesy of Jim Sullivan)
Brad Wise plans French brasserie
Brad Wise, chef/owner of San Diego’s Trust Restaurant Group, has announced plans to open a French brasserie in summer 2025 at the corner of University Avenue and 30th Street in North Park. The menu will feature Wise’s take on French-inspired dishes with a cocktail program by Jess Stewart and wines curated by Ben Zuba.
Herb & Wood chef shuffle
Carlos Anthony, the longtime executive chef at the Puffer Malarkey Collective’s Herb & Wood restaurant in Little Italy, has moved into a new position with PMC. Anthony will now serve as executive producer of Chefs Life TV, a YouTube channel created by PMC co-founder Brian Malarkey. Anthony’s longtime right-hand chef at Herb & Wood, Mariano Rayon, has been promoted to the position of chef de cuisine and is working with Malarkey to update the menu. Herb & Wood is at 2210 Kettner Blvd., San Diego. (619) 955-8495, herbandwood.com.
Suckling pig pozole at Tahona Mezcaleria in Old Town San Diego.
(Courtesy of Megan Jane Burgess)
Tahona, an agave spirits bar, restaurant and speakeasy in Old Town San Diego, has launched a new shareable plates menu by executive chef Adrian Villareal. New items include suckling pig green pozole (pictured), tortilla noodle soup; potato tortita tacos; octopus and scallop tostada and more. Diners can order a la carte or try the Taste of Tahona chef’s choice experience for $52. Also new are several mezcal cocktails, including the Pasion de Maiz and Old Town Fashioned. 2414 San Diego Ave., San Diego. Visit tahonabar.com.
Lilian’s introduces brunch
Lilian’s the new restaurant at the Inn at Rancho Santa Fe, has launched weekend brunch service. Chef Moira Hill’s a la carte menu will include crab Benedict with truffle Béarnaise sauce, coconut pancakes and brioche French toast , as well as salads, appetizers, desserts and brunch cocktails. Brunch hours are 8 a.m. to 3 p.m. Saturdays and Sundays. 5951 Linea Del Cielo, Rancho Santa Fe. theinnatrsf.com
San Diego Restaurant Week concludes Sunday
The California Restaurant Association’s San Diego Restaurant Week continues through Sunday, March 10. As many as 100 restaurants in 30 San Diego County neighborhoods are participating in the bi-annual event, offering discounted prix-fixe lunch and dinner menus starting at $20. Menus available at sandiegorestaurantweek.com.
Taste of Third returns
Downtown Chula Vista will present its annual Taste of Third culinary tour from 4 to 8 p.m. March 21 on Third Avenue. Ticket-holders will be able to taste sips and bites from 25 businesses along theThird Avenue corridor. A self-guided Taste of Third passport is $45 plus service fee. downtownchulavista.com
Trap Shack debuts lobster roll
The Trap Shack, a seafood restaurant at Park 101 in Carlsbad, is now serving the Lobster Maine Roll sandwich, made with cold Maine lobster, lemon aioli and a side of tater tots for $22. Hours are 11 a.m. to 10 p.m. 3040 Carlsbad Blvd., Carlsbad. (619) 723-0438, park101carlsbad.com