Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1535860
O n a recent Wednesday night, my husband and I enjoyed a date night at Herb & Sea in Encinitas. e restaurant welcomed James Beard Foundation Award Semifinalist Ari Kolender, chef and owner of Los Angeles' acclaimed seafood concepts Found Oyster and Queen's Raw Bar & Grill, to celebrate the release of his new cookbook, How to Cook the Finest ings in the Sea. Chef Aidan Owens, culinary director of Herb & Sea and Herb & Wood, teamed up with Chef Kolender for the one-night-only event, which featured special seafood dishes inspired by the new book. We were blown away by everything we ordered, but equally impressive was the fact that every table was full during our entire visit. San Diego's dining scene is on fire, with new debuts appearing around the county and projects on the horizon, so it's an exciting time to showcase our annual Best Restaurants issue, a collection of Readers' Choice favorites as voted on by you, along with a few Editors' Picks of our own. For our cover story, we feature a handful of leading chefs — Kelli Crosson, Drew Deckman, Jason Knibb, Carl Schroeder, and Travis Swikard — who've helped to shape the region's culinary landscape over the decades. We also highlight those giving back within the industry. In "Bad Boyz of Culinary," Contributing Editor Bill Abrams spotlights the so-named nonprofit led by chefs Kelston Moore, Quinnton Austin, Tony Bennett Jr., and DuVal Warner with a mission of amplifying the talent of African American and other minority chefs. Speaking of shaping San Diego's culinary landscape, you might recognize a familiar name on these pages. Ranch & Coast welcomes Terryl Gavre back to our team as Food Editor-at-Large, joining longtime Food & Beverage Editor Brandon Hernández to expand our culinary coverage. Gavre, the renowned restaurant owner behind downtown's Café 222 who also brought us Bankers Hill Bar + Restaurant and a few other eateries over the years, helmed our food coverage more than 20 years ago. I fondly recall enjoying her chef profiles and monthly recipes when I first joined the magazine back in 2005. In "e Caviar Comeback," Gavre dishes on the wildly creative and delicious ways in which the salt-cured roe is appearing on menus both elevated and casual. James Beard once famously said, "Food is our common ground, a universal experience." It's how we share traditions, show our love, and connect with others. We hope this issue introduces you to new favorite restaurants, and perhaps also reaffirms your tried-and-true go-tos. Happy dining! Letter from the Editor Mia Park, Editor-in-Chief Chefs Drew Deckman (31ThirtyOne, Deckman's en El Mogor, Conchas de Piedra, Enso Omakase, Deckman's at the Draft in Petco Park), Travis Swikard (Callie), Carl Schroeder (Market Restaurant + Bar), Kelli Crosson (A.R. Valentien at The Lodge at Torrey Pines), and Jason Knibb (Nine-Ten Restaurant & Bar) earn our recognition as this year's top tastemakers who continue to shape the culinary culture in San Diego Photo by by John Schulz On the Cover Newsletter Scan this QR code to enjoy Ranch & Coast in your inbox with our email newsletters Follow Us @ranchandcoast Chefs Aidan Owens and Ari Kolender ranchandcoast.com 32 JUNE 2025 RANCH & COAST MAGAZINE