After you’ve stuffed yourself with turkey, all the trimmings, and a pile of leftovers, it’s time to keep the indulgence going with San Diego’s most festive seasonal offerings. From decadent desserts and creative sides to specialty cocktails and shareable dishes, there’s no shortage of ways to extend the holiday cheer.
Dora Ristorante Opened, La Jolla, Nov. 20
Chef Accursio Lota and Corinne Goria, the husband-and-wife team behind North Park’s Cori Pastificio Trattoria, opened Dora Ristorante in La Jolla’s Theatre District. The Nov. 20 debut blended Lota’s Sicilian roots with his culinary background, including his title as Barilla “World Pasta Champion,” MICHELIN-starred kitchen experience, and Cori Pastificio’s Gambero Rosso Tre Forchette recognition. Named for his grandmother, Dora honors the traditions of his upbringing in Menfi along Sicily’s southwestern coast.
“So much of my cooking is rooted in the smells and sounds of my Nonna’s home,” Lota said in a news release. “La Jolla has that same kind of energy — close to the sea, full of creativity — so opening Dora here feels like picking up a thread from home.”
General Manager Steven Schwob leads front-of-house operations. Designed by Bells + Whistles and built by CLTVT with Moniker Building Co., the 3,800-square-foot space features sun-washed tones, hand-cut tilework, a central bar, and a 1,200-square-foot patio, accommodating both relaxed evenings and pre-theatre dining for La Jolla Playhouse guests.
The menu includes handmade pastas, fresh seafood, and Mediterranean produce sourced from regional farms and fishermen. Lunch features pizzas; dinner highlights Southern Italian coastal dishes such as ravioli with foraged mushrooms, gnocchi with truffled sausage, Lota’s “World Champ Pasta” seafood carbonara, arancini with porcini and truffle, Zuppa di Granchio, Whole Grilled Branzino, Cous Cous di Pesce, and desserts including Routa della Nonna, gelato, and granita.
The bar, led by Mark Young, emphasizes Mediterranean botanicals, amaros, citrus, and a rotating “cello” program with tableside digestifs. Sommelier Federico Cavalleri curates a wine list of Italian and West Coast producers, focusing on coastal terroir and indigenous varietals.
Dora is at 9165 Scholars Drive, La Jolla. Dinner is Tuesday–Sunday from 5–9 p.m.; lunch Friday–Sunday from 11:30 a.m.–3 p.m.; aperitivo Tuesday–Thursday from 4–5 p.m. Reservations are available via OpenTable. More information: doralajolla.com.
Spill the Beans Winter Drinks, San Diego, Nov. 27
Spill the Beans launched its winter drink menu on Thurs, Nov. 27, at all five locations. Seasonal offerings include the Peppermint Bark Mocha with peppermint, white and dark chocolate, espresso, and milk; the Gingerbread Cookie Latte featuring house-made gingerbread syrup and a gingerbread white-chocolate drizzle; and the Cranberry Orange White Mocha made with homemade cranberry-orange syrup. Add-ons such as cold foam or whipped cream are available for an extra charge. Drinks will be offered through December at Pacific Beach, Ocean Beach, Gaslamp, Seaport Village, and Mission Valley.
Borrego Rooftop Kitchen + Cocktails, San Diego, Nov. 29
Borrego Rooftop Kitchen + Cocktails at Hotel Indigo San Diego – Gaslamp Quarter is ready for WWE Survivor Series: WarGames at Petco Park on Saturday, Nov. 29. Guests can sip the bourbon-forward “Finisher” cocktail ($17) and share dishes including mango shrimp ceviche, pork belly porchetta, and a charcuterie board with house-made cheeses, prosciutto, olives and honeycomb ($18). Perched on the ninth floor overlooking Gallagher Square, Borrego is ideal for pregame or post-event dining. It opens at 4 p.m. Tuesday through Saturday.
Mia’s, Solana Beach
Veteran restaurateurs Rick Staunton and Jimmy Ulcickas have opened Mia’s, a Baja-Mediterranean concept in Solana Beach. The restaurant takes over the former Alce 101 space and blends bright Baja California flavors with rustic Mediterranean influences, anchored by the partners’ focus on fresh, sustainable seafood and locally sourced ingredients.
“We’ve always believed in letting the food speak for itself, and Mia’s will be no exception. Our menu will take guests on a journey from the beaches of Baja to the coastal Mediterranean, with stops in between for ceviche, crudo, fire-roasted meats, and fine tequila or mezcal,” Staunton said in a news release.
Designed by PGAL’s San Diego office, the space has been fully reimagined with a modern Baja aesthetic and coastal-modern details. Menu highlights include Hibiscus Hamachi Crudo with hibiscus ponzu, charred pineapple, serrano, avocado, and radish; Volcano Tostada with carne asada, chorizo, refried beans, queso Chihuahua, pickled onion, avocado salsa verde, and salsa macha; and Papás & Mole Negro with potato pavé, Oaxacan mole negro, crema salad, chicken chicharrón, and micro epazote.
Entrées include Ancho-Rubbed Skirt Steak, Seared Bluefin Tuna, and Organic Aleppo Chicken with tomatillo sauce and roasted pistachio dukkah, along with Mediterranean dishes like Rack of Lamb with dried fruit couscous, confit eggplant, labneh, mint lamb jus, and chermoula spices. The menu is seed-oil free with multiple gluten-free and vegetarian options.
The beverage program features Baja- and Mediterranean-inspired cocktails, an extensive tequila and mezcal selection, rum from the partners’ Catalina Rum Company, local craft beer, and a global wine list. According to Ulcickas, “Whether you’re stopping in for ceviche and a cocktail or settling in for a full meal with friends, Mia’s is designed to be your new go-to spot in Solana Beach.”
Mia’s will also host chef dinners, tastings, and seasonal community events.
George’s at the Cove — Little Luxuries Menu
While the Ocean Terrace rooftop is closed for renovations, George’s Level2 bar is offering its Little Luxuries menu daily from 2–5 p.m. Each pairing is $18:
- Burger & Beer — 4-oz patty, truffle aioli, wagon wheel cheese, arugula + any draft beer.
- Ahi Tuna “Tacos” & Mini-Marg — ahi sashimi, beer-battered avocado, corn nuts + mini George’s Margarita.
- Oysters & Grey Goose — 2 raw oysters, mignonette + mini martini (upgrade to Moët Champagne +$12).
- Falafel & Gin & Tonic — 3 falafel, hummus, pickled onion + Old Harbor Gin & Tonic.
- Salmon Tartare & Pinot Grigio — potato chips, pickled shallots + glass of Cantina di Lana Pinot Grigio.
- Shrimp Roll & Chardonnay — bibb lettuce, Old Bay mayo + glass of Hill Family Chardonnay.
Snacks and sides are available, including a small Caesar salad ($7), George’s Famous Soup ($15), chips & salsa ($9), and fries or potato chips ($5 each). During happy hour, draft beer is 50% off, and select cocktails are $10.
California Pizza Kitchen, Encinitas — Now Open
California Pizza Kitchen has opened its newest restaurant at Encinitas Village Square at 1476 Encinitas Blvd., marking the brand’s return to North County after previously operating in Solana Beach for more than 30 years. The Encinitas location is part of CPK’s broader expansion through corporate-owned restaurants, franchising partnerships, and global licensing.
“It’s great to be back!” said Jeff Warne, chairman and CEO of California Pizza Kitchen, in a news release. “Our opening of CPK Encinitas is not just another new restaurant, it’s a re-commitment to the vibrant North County community that supported us for 30 years, has eagerly awaited our return, and shares our passion for creativity, connection, and California living.”
The roughly 4,000-square-foot space seats 121 guests across the dining room, patio, and full-service bar. Large garage doors connect indoor and outdoor dining areas, and the design features warm wood accents, organic patterned walls, and contemporary lighting reflecting Encinitas’ coastal character.
The new restaurant joins CPK’s San Diego County locations in Otay, Fashion Valley Mall, and Carmel Mountain.
Arcade Fun at Coin Haus, La Mesa
For a Sunday escape that doesn’t involve the NFL, La Mesa Village’s Coin Haus offers a self-pour beer and wine bar with free arcade games all day. Classic titles such as Mario Kart, Donkey Kong, Frogger, Pac-Man, and Super Mario Bros pair well with craft beer, wine, or ready-made cocktails. Guests may also order food from Surf Rider Pizza Co. across the street, delivered directly to their table. Coin Haus is open Sundays from 2 to 9 p.m.
Sports Viewing at The Smoking Gun, Gaslamp Quarter
For Saturday sports, The Smoking Gun is showing Alabama vs. Oklahoma with specials including Roll Tide Twists, soft pretzel sticks with roasted poblano beer cheese and honey mustard, and The Big Al Burger, a double wagyu cheeseburger with American cheese, roasted garlic aioli, and pickles on a brioche bun. Drink offerings include the Yellow Hammer, made with vodka, rum, Italian liqueur, pineapple, and orange, along with rotating beers. UFC 322: Della Maddalena vs. Makhachev will also air at 7 p.m.
Holiday Drinks at Hasta Mañana Cantina, Gaslamp Quarter
Hasta Mañana Cantina in the Gaslamp offers a lineup of festive holiday drinks, including the Frozen Horchata with vodka, cinnamon and milk; the Frosted Nutcracker with almond, coffee and banana liqueurs, cinnamon and egg white; Santa’s Sangria with pomegranate, orange, cinnamon, brandy and cabernet; and the Sea Breeze with tequila, coconut, strawberry, lemon and Tropical Red Bull. Drinks pair with Baja Coastal dishes such as street tacos, nachos, California Burritos, and enchiladas. The restaurant is open Monday through Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight, and Sunday from 10 a.m. to 11 p.m.
Coming Soon: Onigilly Japanese Kitchen, San Diego
Koji Kanematsu, founder of Onigilly Japanese Kitchen, is bringing his portable, healthy rice ball snacks to San Diego, beginning with an upcoming location at Westfield UTC Mall, one of several malls they are targeting.
Launched in 2008 as a San Francisco food cart, Onigilly has grown to five Bay Area locations using a mall kiosk model that avoids fryers and grease traps. The San Diego franchisees are looking to open two locations within the next two years.
Rancho La Puerta Welcomes New Culinary Leadership, Tecate
Rancho La Puerta in Tecate has introduced a new culinary team with the arrival of Executive Chef Segundo Romero and Head Chef Vivian Mercado, coinciding with Baja Culinary Week.
Romero brings Argentine roots and a focus on seasonal, flame-driven techniques inspired by the property’s six-acre organic farm, Tres Estrellas.
Mercado, a UABC-trained chef with deep Baja ties, now leads La Cocina Que Canta, the resort’s on-property cooking school, after rising through the culinary ranks. For more information, visit rancholapuerta.com or call (800) 443-7565.
Got any food news? Chef appointments, a new location? Menu? Drop me a line at DebbieS@timesofsandiego.com to possibly be featured in an upcoming Eat Beat column.
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