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F ood is far more than nourishment — it is memory, culture, comfort, and connection. Restaurants become the backdrop for life's most meaningful moments: celebrations, reunions, first dates, family traditions, business deals, and everyday rituals alike. A great meal can transport us, introduce us to new perspectives, and bring people together around a shared table in ways few things can. Behind every thoughtfully plated dish and warmly lit dining room are the people dedicating their lives to hospitality — creating experiences that foster community, spark conversation, and make us feel at home. Each year, Ranch & Coast's Best Restaurants issue offers an opportunity to celebrate not only exceptional meals, but also the San Diegans who pour their talent, energy, and heart into creating memorable experiences day after day. In the months leading up to this issue, we invite readers to weigh in on favorites in dozens of categories, and our editorial team shares what's resonating on our radar, too. Over 16 pages, we reaffirm longtime favorites and inspire you to discover a new addition to your dining rotation. Also in this issue, Food Editor- at-Large Terryl Gavre connects with three action sports icons — Tony Hawk, Mike McGill, and Benji Weatherley — who are channeling decades of skate and surf influence into a new generation of neighborhood dining destinations (here, I'm photographed with my husband, Justin, center, and our friend Dave Louie at Weatherley's opening of Breakers nearly a year ago). From hot chicken sandwiches and craft cocktails to sourdough pizza and Hawaiian comfort food, these Encinitas and Leucadia PORTRAIT: PHOTO BY BOB STEFANKO restaurateurs are blending personal history, community connection, and lifestyle-driven hospitality into concepts that feel distinctly Southern California. San Diego has evolved into a dining destination where acclaimed talent is choosing to build, stay, and grow. We have access to year-round produce, local farms, and pristine seafood. Chefs are leaning into that by creating menus that celebrate San Diego. With multiple Michelin- starred restaurants and new additions continuing to earn recognition, our region is increasingly seen as a serious culinary destination — not just locally, but nationally. So, this month, we celebrate the longstanding institutions and boundary-pushing newcomers, the San Diego restaurants that reflect the creativity, diversity, innovation, and coastal spirit that define our region. Letter from the Editor Mia Park, Editor-in-Chief Fleurette's Leeks Vinaigrette: Connelly Farms duck egg, Golden Kaluga caviar, sauce ravigote Photo by James Tran On the Cover Newsletter Scan this QR code to enjoy Ranch & Coast in your inbox with our email newsletters Follow Us @ranchandcoast ranchandcoast.com 38 JUNE 2026 RANCH & COAST MAGAZINE