Whether you’re seated on the outdoor patio or inside Serēa’s airy, sophisticated dining room, everyone gets a great view of gorgeous sunsets due to the cleverly raised floors and multi-level terraces. Splurge on local seafood—whole fish is wood-grilled or flash-fried and served with style by Chef Jojo Ruiz, a James Beard Smart Catch Leader recipient in both 2019 and 2020 for his commitment to sustainable seafood practices.

The Gaslamp Quarter is more famous for late nights than early mornings, but the Gaslamp Breakfast Company means to change that reputation. Their simple, but comprehensive menu has everything from yogurt bowls to mashed potato waffles, and there are several vegan options to accompany the various cocktails, as well as mocktails, cold brews, and kombuchas.

Landing in the space formerly occupied by Fireside, The Presley makes the most of its nearly 2,100 square feet of dedicated outdoor dining space. Executive Chef Todd Nash’s menu features classic American fare including lobster roll sliders, horseradish-crusted salmon, grilled pork prime rib, and a variety of flatbreads, sandwiches, and salads. The playful beverage menu incorporates twists on classic cocktails, including a Dole Whip Mimosa and a Lava Flow.

Big, brawny steaks are the stars here, of course, but Executive Chef James Montejano shows a deft hand with seafood as well, sugar spicing a hefty prime rib of salmon or finessing Chilean sea bass with delicate dashi consommé and truffle prawn wontons. Don’t miss the desserts, especially the Insta-worthy Magic Mushroom, a cherry, vanilla, dark chocolate, and pistachio micro sponge and ice cream marvel that wouldn’t look out of place on the forest floor.

The Puesto empire has expanded again with Puesto Cerveceria in Mission Valley, taking over the old Gordon Biersch Brewery and expanding it with an $8 million buildout. Along with all your favorite Puesto signature blue corn tacos, seafood, and shared plates, there’s a new brewery, manned by industry vet Doug Hasker, who plans to focus on Mexican lagers. In addition, a new bar program includes margaritas on draft, seasonal cocktails with a focus on agave spirits.

Cardellino just launched their new brunch menu, packed with fresh, summery dishes like tasty tartines on house-baked bread and signature dishes like a roasted wild mushroom omelet and banana vanilla pancakes, plus a selection of pizzas and pastas. Dinner options include coal-roasted Cedar River ribeye topped with roasted garlic, fennel, white wine herb butter, and grana padano and spiced lamb orecchiette in dill cream, pine nuts, currant, sumac, and mint.

The kitchen at Cesarina’s centerpiece is a pastificio with an enormous mixer and extruder where a dozen or so varieties are made, including ruffled, twisted and stuffed shapes that you mix and match with different sauces and toppings including octopus meatballs, guanciale, and earthy porcini. An array of antipasti, several specialty pasta dishes and chicken, beef, and seafood entrees round out the bill of fare, though there’s a full vegan menu and family-style dinners for two or four as well.

Located next to one of San Diego’s most iconic landmarks, the Campo Santo Cemetery, Tahona features Executive Chef Adrian Villarreal’s extraordinary craft cocktails and contemporary Mexican cuisine sourced from local, sustainable vendors. Enjoy tostadas, tacos, and burritos stuffed with proteins like slow-braised carnitas, grilled carne asada, fried shrimp, and Maitake mushroom and cauliflower, and fillings that include mole negro, almonds, pickled onions, and sesame.

A bucket list destination for the brunch and Instagram crowd, Morning Glory’s menu more than lives up to the visual theatrics. The poofy souffle pancakes and instantly classic Morning Glory fried rice are must-tries, along with new items like breakfast dim sum (served ‘til noon) and breakfast carbonara, a tangle of al dente bucatini topped with crispy pork belly, a soft poached egg, and a drizzle of Calabrian chili oil.

This is first and foremost a brewery, so we’d be remiss if we didn’t begin with head brewer Chris Gillogly’s outstanding variety of beers including Mexican dark and light lagers, pale ales, West Coast and hazy IPAs, hard seltzers, and collaborations. And lest you think that such an ambitious beer menu means basic brewpub bites, you’ll find hearty, house-made beef chili, short rib street tacos, and a spicy buttermilk fried chicken sandwich available all day.