COVER IMAGE: PASTARIA VIVI COURTESY BRYNN SMITH
North County is gearing up for a busy restaurant year, with several notable concepts slated to debut in 2026 — from Hillstone’s first San Diego County outpost with Honor Bar in Del Mar, to Chef Fei’s North American debut at UTC, Dirty Birds’ North County expansion in Oceanside, and Parc Bistro’s second location in Rancho Santa Fe. Below is a look at the projects already confirmed for 2026 and where they’re expected to land across coastal and inland neighborhoods.
Always Hungry, a thoughtfully curated neighborhood grocery store founded by hospitality veteran Katie Jayne, is relocating to 325 Carlsbad Village in January. The market emphasizes local, small-batch, and mission-driven products, offering everything from tinned fish and naturally leavened sourdough to Korean BBQ salmon chips, probiotic labneh, and organic halva. Sourcing from nearby farms like Cardiff Tiny Farm, the store pairs high-quality groceries with a community-forward approach, hosting events such as workshops, tastings, and classes, while also featuring unique gift-worthy items from women- and minority-owned makers.
Verise will debut this spring at the forthcoming Hotel Solea in Carlsbad, bringing Italian-inspired cuisine with California influence. The concept will feature seasonal, locally sourced dishes, a full bar, and an al fresco patio dining experience.
Nómada has soft opened in Carlsbad at 6996 El Camino Real (the old Alejandra’s Cantina, Ignite, and The Crazy Burro), with a grand opening scheduled for January 16, 2026. Chef Alex Carballo, drawing on his travels across Mexico, designed a menu highlighting Baja fish tacos, cochinita pibil, Oaxacan moles, ceviche, raw oysters, and other regional specialties, many cooked in a wood-burning oven. The venue combines indoor and outdoor spaces, including a patio with fire pits, a U-shaped bar, a stage for live events, and private dining for up to 250 guests, creating a lively, community-focused atmosphere. Nómada will serve dinner daily, weekend brunch, and weekday happy hour.
Pastaphony, a fast-casual pasta restaurant offering build-your-own pasta bowls, salads, and house-made sauces, is opening in Carlsbad this January at 5812 Van Allen Way, Suite 125. The concept allows guests to customize their bowls by choosing pasta, sauce, and toppings, and currently operates locations at Glendora Public Market, Rodeo 39 Public Market in Stanton, and FLIGHT Mess Hall in Tustin. The Carlsbad opening marks the brand’s first North County presence.
PASTARIA VIVI COURTESY BRYNN SMITH
Michelin-seasoned chefs Brandon Jennings and William Treff will open Pastaria Vivi in spring of 2026, introducing a chef-driven fresh pasta destination to the heart of Encinitas. Located in the Encinitas Village Shopping Center, the 1,740 square-foot space blends multiple concepts into one: a specialty Italian and California-focused retail shop, daily handmade pasta and sauce counter, casual à la carte dining spot, and a monthly pasta subscription box service – the first of its kind in the area. Rooted in Northern Italian tradition and showcasing California’s agricultural bounty, Pastaria Vivi will offer more than 75 rotating pasta-and-sauce combinations, alongside curated wines, housemade burrata and focaccia, and hands-on pasta making classes. Designed to feel like an extension of the home kitchen, Pastaria Vivi is sure to become a neighborhood staple for home cooks and dine-in guests alike.
Coffee Dose, the cheeky Southern California coffee + brunch brand known for its cult-favorite “Anti Bitch Serum” lattes and vegan/keto-friendly treats, is opening its first North County location at 160 S Rancho Santa Fe Road in Encinitas. The build-out experienced minor material delays, shifting the projected opening from February to March 2026. The new shop will feature Coffee Dose’s full espresso bar, specialty lattes, organic/vegan pastry program, and light brunch-style items, along with house cocktails, wine, merch, and app-based ordering for grab-and-go convenience.
The Encinitas-based coffee shop known for its rotating, innovative drink menu, recently opened a new, larger location at 687 2nd Street. The expanded space doubles its footprint to about 1,100 square feet and adds a full kitchen, allowing the café to serve small plates and tapas-style fare alongside coffee, as well as beer and wine later in the day. Owner Jon Runion continues to prioritize sourcing rare, high-quality beans, creative beverages, and exceptional hospitality.
This chef-driven private dining and event space from husband-and-wife restaurateurs Aron and Pam Schwartz is set to open in early 2026 at 101 North Coast Highway 101 in Encinitas (old ChiKo location). Known for decades of experience in fine dining and local hospitality — Aron as a Culinary Institute of America grad and former Marriott Marquis executive chef, and Pam as a chef and sommelier — the duo is bringing their farm-to-table, hyper-local approach to this new concept. Designed for intimate gatherings, Blank Slate will feature a chef’s counter, indoor seating for up to 50, and a patio, offering immersive culinary experiences that emphasize seasonal cooking, thoughtful design, and personal connection in the heart of Encinitas.
The Brant, a coastal-inspired restaurant originally from Huntington Beach, is opening its second location in Encinitas at 806 Coast Highway 101, taking over the former Beachside Bar and Grill site. Slated for late July to early August 2026, the new 6,500-square-foot ground-level space includes a 1,500-square-foot rooftop bar and a larger kitchen than the original, allowing for expanded seating and menu flexibility. Guests can expect the Huntington Beach–style coastal ambiance and menu, featuring small plates, salads, sandwiches, seafood, steak, and vegetarian options, alongside brunch, happy-hour specials, and craft cocktails at the rooftop bar.
Craft Coast Beer & Tacos, the Oceanside-born brewery and taco concept, is expanding to Encinitas at 476 South Coast Highway 101, taking over the former Filiberto’s Mexican Food. Known for its signature lineup of craft beers and customizable tacos, the menu features flame-grilled favorites like carne asada, pollo asado, al pastor, and birria, served as tacos, mulitas, nachos, or bowls. Vegetarian options, sides like roasted salsa, guacamole, and consommé, and kid-friendly items round out the offering, all designed to pair perfectly with the brewery’s hand-crafted beers. After establishing their San Marcos headquarters in 2024 with an on-site canning line, co-owners Lars Erickson, Brian Gillen, and head brewer Blake Masoner continue to grow Craft Coast’s presence across San Diego County.
Biergarden, the coastal beer hall concept that first opened in Encinitas in 2013, is expanding to Oceanside with a second location planned for 201 N. Cleveland Street, just steps from the pier. The new, roughly 5,000-square-foot space will replace The Lab Collaborative and is expected to carry forward Biergarden’s communal beer hall format, focusing on craft beer, casual food, and a full bar.. Founded by local restaurateur David Creviston, Biergarden has been a longtime North County staple, and its Oceanside debut reflects the continued growth and investment in the city’s downtown dining scene, with an opening anticipated later this year.
Copper Kings Burgers, a San Diego–based smash burger concept known for its coastal pop-ups and San Marcos flagship, is planning to open a second brick-and-mortar location in Oceanside at 326 N. Horne Street, taking over the former Northern Pine Brewing space. Founded in 2020 by co-owners Jonathan Petr and Dermot Owens, the brand first gained traction in Oceanside through pop-ups at local breweries before expanding across North County and beyond. The Oceanside restaurant is targeting an early 2026 opening and is expected to feature the same core menu as San Marcos, including house-ground beef smash burgers on Japanese-style milk buns, along with freshly made sauces and sides, marking a return to the community where the concept originally built its following.
Dimassi’s Mediterranean Buffet, a Texas-based halal restaurant chain specializing in Mediterranean cuisine, is planning to open its first San Diego County location in Oceanside at 2655 Vista Way, in the former Macaroni Grill space. The buffet-style restaurant is targeting an early 2026 opening and is expected to offer a wide selection of traditional Mediterranean dishes, including hummus, falafel, kabobs, and baklava, with vegan and gluten-free options available.
Dirty Birds, the San Diego–based sports bar and chicken wing favorite, is opening its first franchised California location in Oceanside in 2026 at the ground floor of the Alta O’Side apartment community. Founded by Jon Ollis and Adam Jacoby, the brand is known for its chicken wings, burgers, and craft beers, and has expanded across San Diego County with multiple locations, a food truck, and the Shores Diner at UCSD. The Oceanside outpost, owned by Fredrick Holloman, marks the concept’s North County debut and is positioned to serve a growing, walkable neighborhood in a high-traffic, mixed-use development near downtown and the beaches.
The San Diego–based burger spot known for locally sourced ingredients and San Diego craft beers is opening a second location in Oceanside at 101 N. Coast Highway, Suite C140, in the former Breakwater Brewing space. The new single-story location will maintain the original’s casual, hospitality-focused vibe, featuring the same burger-centric menu, a side patio with partial ocean views, and locally brewed beers, continuing the brand’s commitment to quality and community-driven dining.
Fish Shop, the popular San Diego seafood grill and bar, has just opened a new location in downtown Oceanside at 236 S. The restaurant offers a customizable seafood experience, letting guests choose their fish—such as Alaskan cod, sea bass, red snapper, or mahi-mahi—and enjoy it as a plated dish or stuffed tacos with a variety of sauces and marinades. This fourth Fish Shop location brings fresh, made-to-order seafood and a relaxed coastal vibe to Oceanside’s growing dining scene.
The Whiskey Bear Tavern, opening winter 2026 in the Oceanside Market Place on Oceanside Blvd., is a Dungeons & Dragons–inspired tavern offering an immersive fantasy experience. Guests can enjoy themed food and drinks in a setting built around tabletop gaming lore, including the story of Adeodatus, a heroic barbarian whose legend inspired the tavern’s creation. Founded by Jagger and Vanessa, the concept grew from a family passion for D&D into a full-fledged business, providing North County with a unique escape where patrons can gather, play, and experience a tabletop-adventurer atmosphere unlike anywhere else.
Gwyneth Paltrow’s Goop Kitchen is opening its first San Diego location at One Paseo in Del Mar, expected in 2026. The plant-forward, fast-casual restaurant will serve nutrient-focused dishes like the Blackened Salmon Bowl, Curry Cauliflower Soup, and Pesto Both Worlds Pizza, all meeting Goop’s Certified Clean standards. Located among walkable retail and dining, the new spot will offer gluten-free, sustainably sourced, and plant-forward options.
Hillstone Restaurant Group is bringing its Honor Bar concept to Del Mar at 1404 Camino Del Mar, taking over the former Bully’s North building, with an expected opening in the first half of 2026. Originally slated to be a Gulfstream seafood restaurant, the project pivoted to Honor Bar, offering the brand’s signature shareable bites, sandwiches, cocktails, wines, and beers in a casual, approachable setting. This will mark Hillstone’s first San Diego County location, featuring underground parking, a cozy interior, and the group’s polished, comfort-food-driven hospitality.
QUEENSTOWN BISTRO UTC COURTESY QUEENSTOWN BISTRO
Queenstown, the New Zealand-inspired San Diego restaurant group, is opening its fourth location in Del Mar Village this spring at 1435 Camino Del Mar, Suite D, taking over the former WestBrew Del Mar. The 2,400-square-foot space will offer indoor and outdoor dog-friendly seating and serve breakfast, lunch, and dinner daily, with a design by longtime collaborator Michael Soriano of Onairos Design. This marks the group’s continued expansion in North County, bringing its signature patio bar and New Zealand–inspired dishes to Del Mar.
From the team behind Valentina in Leucadia, Bodega Vale is a forthcoming tapas and wine bar planned for 346 S Cedros Avenue in Solana Beach. The concept is described as a casual, uncomplicated tapas and pintxos bar with a concise menu of shareable small plates, seasonal vegetables, and a curated selection of retail wines and imported tins and preserves available to enjoy on site or take home. An official opening timeline has not been announced.
Parc Bistro, the award-winning French restaurant located across from Balboa Park, is expanding with a second location planned for Rancho Santa Fe at Del Rayo Village, taking over the former Dolce space at 16081 San Dieguito Road, Suite G1A. Owner Garo Minassian has cited an opening targeted for spring 2026, and the new concept called Parc Lounge will offer brunch, lunch, happy hour, and dinner, along with a heated patio and private event accommodations. Led by executive chef Benjamin Navarro, the restaurant will continue Parc Bistro’s focus on classic French cuisine, fresh seafood, and locally sourced ingredients, bringing its refined yet approachable brasserie style to North County for the first time.
Buon Cibo Italian Specialties is opening in February in Scripps Ranch at 10380 Spring Canyon Road, San Diego. The new Italian deli and specialty market will offer handcrafted sandwiches, Roman-style pinsa, house-made desserts, imported salumi and cheeses, fresh ravioli, ready-made meals, salads, and a curated selection of domestic and imported wines. Additional details, including the grand opening, are expected to be announced soon.
Rasoi Modern Indian Food is expected to open in early 2026 in Scripps Ranch. The concept promotes a menu described as “India inspired, Baja approved,” and is currently in development Opening details beyond the projected timeline have not yet been announced.
The Escondido Social Taproom is opening at 132 N Kalmia Street in Escondido, replacing the former Little Miss Brewing taproom. Owned by Aldo Barboza, Matthew Holden, and Ethan Loos, the 21+ venue will serve local craft beer, wine, and other beverages, with plans for community events, live music, and theme nights. The roughly 600-square-foot space is being refreshed with a redesigned layout and future patio expansion.
Round1 is opening a new location at North County Mall in Escondido at 272 E Via Rancho Parkway, bringing bowling, arcade games, karaoke, billiards, and its multi-sport Spo-Cha concept under one roof. The project will also debut YUU, Round1’s first Japanese food hall in the U.S., featuring 14 award-winning street food vendors from Japan offering items such as ramen, yakitori, takoyaki, sushi, curry, onigiri, gelato, and Neapolitan-style pizza. This will be the company’s second San Diego County location, with an opening timeline still to be announced.
IKARIA RENDERINGS COURTESY ROCKWELL GROUP
Ikaria is slated to open in summer 2026 at One Alexandria Square in La Jolla from the team behind Marisi, Puesto, and Roma Norte. Inspired by the Greek island of Ikaria, the concept will focus on eastern Mediterranean cuisine with influences from the Middle East and a menu built around clean, vibrant flavors. The restaurant is being designed by New York–based Rockwell Group, the internationally recognized architecture and design firm behind projects such as Din Tai Fung, COQODAQ, and various Nobu hotels and restaurants. In addition to dining, Ikaria plans to offer wine and cooking classes, fermentation workshops, and educational programming intended to serve as a cultural hub for the community.
Roseacre, a design-driven restaurant and hospitality project from Paul Basile (Basile Studio) and Jules Wilson (Jules Wilson Design Studio), is coming to 7766 Girard Avenue in La Jolla with culinary direction by Michelin-starred chef Erik Anderson. The concept is described as a multi-venue “third space” for the neighborhood, emphasizing intentional design, personal hospitality, and a community-first approach. The project has been named one of San Diego’s most anticipated openings of 2026 by the San Diego Union-Tribune, marking the founders’ first restaurant concept in the same neighborhood where they live and work.
Station8 Public Market is a 20,000-square-foot food hall coming to UC San Diego’s Theatre District Living and Learning Neighborhood, directly across from Dora Ristorante. Developed by Tiger Hospitality, the project will house 10 restaurants and offer access for students, theater-goers, and the public. The team has not yet announced tenant details, but has stated the lineup will feature global cuisine. Opening timeline has not been released.
Chef Fei, one of China’s most prominent stir-fry restaurant brands, is preparing to make its North American debut at Westfield UTC in San Diego, taking over the former Winery Restaurant & Wine Bar space. Founded in 2003 by Fei Lianghui in Hengyang, Hunan — widely regarded as the birthplace of Chinese stir-fry — the brand has expanded to nearly 200 locations across 13 provinces in China and is best known for its chili stir-fried pork, which sold more than 5 million servings in 2023 alone. Chef Fei is expected to open in early 2026 at 4301 La Jolla Village Drive, Suite 2040, in La Jolla.
JOEY Restaurants, the Canadian-born premium casual concept known for globally inspired comfort dishes and a full bar program, is slated to open at Westfield UTC in spring 2026. Founded in 1992 in Calgary and still family-owned, JOEY now operates more than 30 locations, each designed uniquely to its neighborhood while offering signature menu staples such as steak sandwiches, seared salmon sushi, and specialty cocktails including the Supersonic Gin + Tonic and Maker’s Mark Reserve bourbon. The UTC restaurant at 4545 La Jolla Village Drive will mark the brand’s first San Diego location.
KATSUYA KO COURTESY SBE
Katsuya Ko, a new spinoff of the Katsuya brand, is slated to open at Westfield UTC in La Jolla mid-January as a more casual, family-friendly interpretation of Chef Katsuya Uechi’s acclaimed Japanese concept. The 3,000-square-foot restaurant will seat roughly 112 guests between indoor and patio dining and will feature a central robata, sushi and sashimi offerings, and a seasonal bar program.
Onigilly, the fast-casual Japanese concept centered on traditional onigiri rice balls, is preparing to enter the San Diego market as part of its broader Southern California expansion strategy. The brand originated in the San Francisco Bay Area and will keep its existing menu and franchise format as it grows south. The first San Diego location will be franchise-owned by father-and-son operators Aki and Kenji Ito and is expected to debut between March and April 2026 at Westfield UTC, introducing more than 30 varieties of rice balls — from traditional fillings like ume and salmon to American-leaning options such as teriyaki chicken — along with bowls, sides, and beverages.
Slurp Thai Street Food is now open at Westfield UTC in La Jolla as of early January 2026, marking the mall’s first Thai restaurant. The family-owned concept, established in 2020, focuses on street-style dishes inspired by Thailand’s night markets, with menu standouts such as crab rangoon rolls, crab omelettes, tom kha, fried rice, and purple sticky rice, alongside Thai iced tea and other classics. The restaurant is located at 4545 La Jolla Village Drive, Suite E-25.
COURTESY TELEFÈRIC BARCELONA
Teleferic Barcelona, the Bay Area–born Spanish tapas restaurant known for pintxos, paellas, and Spanish-inspired cocktails, is set to open at Westfield UTC in La Jolla in 2026. The family-owned group, which debuted in Walnut Creek and has expanded across California, designs each location with imported Spanish materials and a menu shaped by Spanish chefs. The UTC outpost will mark the brand’s first San Diego location.
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