After coasting to the West Coast earlier this year, Shake Shack is heading southward to San Diego in 2017. This modern day “roadside” burger stand serves up the most delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. The Shack plans to set up shop at Westfield UTC, a three-level outdoor shopping center in University City. The Westfield UTC Shack, located on Level 2, will offer all the Shake Shack classics, from delicious 100% all-natural Angus beef burgers and cage-free chicken to crinkle-cut fries and spun-fresh frozen custard. Plus, there will be frozen custard concretes featuring local San Diego food purveyors.
The 2017 forecast for hotel and travel destinations is all about discovering that pristine enclave, and the more locally curated, the sweeter the sojourn. Emerging hotspots are situated at already-coveted destinations, yet luxuriously secluded like New Zealand’s new Helena Bay, Jamaica’s Port Antonio and Hawaii’s ruggedly elegant Lanai. Collectively, they define the luxploration movement. From Turks & Caicos to Ireland to Santa Barbara and beyond — acclaimed properties across the globe are getting refreshed, renovated and reimagined. On the trends front, the renaissance man is stepping out, resorts are deep-diving into wellness and meetings are going way outside the box.
The thrilling enticement of lively entertainment, sunny beaches, thriving bars and classic cuisine make Pacific Beach (PB) San Diego a popular destination for locals and tourists alike. In early 2017, the opening of the highly anticipated new restaurant Waterbar raises the PB bar and restaurant scene even higher with unparalleled oceanfront ambience and an unrivaled menu complete with exquisite cocktails.
Waterbar will be located in the heart of Pacific Beach along the bustling ocean boardwalk, where Grand Avenue meets the beach just south of the iconic Crystal Pier. The restaurant’s floor-to-ceiling windows will provide an unobstructed view of sea and sky, while expansive space offers ample opportunity for locals and visitors to gather, eat, sip and socialize.
“We can hardly wait to share this space with all of San Diego,” says co-owner Todd Brown, who currently owns Bub’s at the Beach, Bub’s at the Ballpark and Blind Burro. Brown is joined by Eric Leitstein of OMG Hospitality Group (think Union Kitchen + Tap, Backyard Kitchen + Tap and P.B Alehouse) and Joe Vaught of The Verant group (Barleymash, Tavern, Sandbar, WESTROOT, True North Tavern, Uptown Tavern). This well-seasoned team of restauranteurs could not pass up on the prime location, and seized the opportunity to create something dynamic and unique with the new Waterbar—an elegant, energetic beachfront dining experience that captures the very heart and soul of sunny San Diego.
Inspired by East coast, West coast and Baja cuisines, “social seafood” will be on the menu, including fresh shellfish and locally caught favorites, which will be transformed into the chef’s unique renditions of coastal classics. Chowder, cioppino, tapas, meat and veggies are also on the menu with many other innovative dishes sure to stimulate and satisfy every palate.
Waterbar’s 6700 sq. ft. venue features a spacious lounge and two expansive bars. Flavor-forward craft cocktails present both irresistible favorites and innovative libations. San Diego-centric, locally crafted beers and a diverse wine list can be enjoyed across comfortable bar seating, community-table dining, and intimate ocean-side tables. Whether guests come for brunch, lunch, a sunset-inspired happy hour, dinner or late night bite, they’re sure to be magnetized by the sensational allure of panoramic views amid vibrant surroundings.
Look for Waterbar, coming early 2017, and discover what is sure to be San Diego’s favorite new spot to make a toast—on the coast!
There’s no shortage of great restaurants in San Diego, and today we add to the list of the most anticipated openings for 2017!
Farmer’s Table (Opening February 2017)
Farmer’s Table is what La Mesa has been hungering for, bringing together fresh, local flavors and unique recipes to create innovative spins on time-tested family favorites. Celebrating the farm-to-table concept, Farmer’s Table will prove that food doesn’t need to be complicated to be good, and the owners will strive to let the natural flavors speak for themselves. “’Honest food done right’ pretty much sums up our mission,” says co-owner Alberto Morreale.
Address: 8141 La Mesa Blvd, La Mesa, CA 91941
The new Crudo restaurant in Carmel Valley boasts Mediterranean-inspired cuisine with an Asian touch that features locally-sourced, gluten-free, vegan, and vegetarian menu items. Renowned chef and owner Pascal Lorange takes pride in offering diners unique, yet simple presentations that you won’t find anywhere else in San Diego.
Belgian-born Lorange is a world renowned chef who has cooked in Michelin-star kitchens and been in the restaurant industry for more than 25 years. As a child, he would accompany his family on weekly trips to the market to help his parents prepare his favorite dish, “pave de cabillaud” (cod steak). From the age of six, Lorange wanted to continue in the family tradition of four generations of chefs, including his grandfather, uncle, brother and nephew.
Perched along historic Highway 101 in the heart of Encinitas, the traditional European delicatessen reemerges, reborn with an American spin. Moto Deli, helmed by newly minted Executive Chef Andrew Halvorsen (Stone Brewing, A.R. Valentien), captures the freewheeling Leucadian spirit while offering a nod to the time-honored techniques of whole animal butchery and artisanal charcuterie from its intimate 1,200 square-foot space located at 810 N Coast Hwy 101 in Encinitas.