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San Diego dish guides, food stories, and badge-worthy bites — one unforgettable plate at a time.
Second straight week at the top — 46 drops and a wider lead. But look past the crown and the board moved: a brand-new US debut from China is already collecting tags in La Jolla, dim sum carts rolled in from Vegas, and Must Try just crowned its first ×2.
Read more →Encore Sushi just opened at 112 S. Cedros Ave in Solana Beach — Chef James La's new sushi bar with a setlist menu, $25 A5 wagyu nigiri, and a grand opening celebration Oct 23. Go this weekend.
Read more →The 5 best sushi rolls in San Diego, ranked — from the Flaming Lip Roll at Harney Sushi to the Toro Toro at Shino + Kappo. Plus the Ota snub, explained.
Read more →Taste of City Heights 2026 is Saturday, October 17, 2–5 PM in San Diego — 30+ restaurants on a 1.5-mile crawl. Tickets, GA vs VIP, the route strategy, and the stops to hit first.
Read more →The best birria in San Diego: crispy quesabirria tacos dunked in rich consommé, from Mike’s Red Tacos to South Bay birrierias. Where to order and how to eat it.
Read more →Taste of Mission Hills 2026 is Wed Oct 14, 5:30–8:30 PM: 25 restaurants, a free Old Town Trolley, and ~$55 tickets. Here’s your triage strategy for 25 stops in 3 hours.
Read more →The DishCue community dropped 41 Thumbs Up badges this week — the most-dropped badge in the app. Here are the dishes wearing them, from a Carmel Valley sushi roll to a Mira Mesa birria taco.
Read the story →Six weeks dark. A refreshed dining room. Three brand-new menus. Black Radish is pouring again on University Avenue — here's how to judge a restaurant's second act, which menu to pick, and why the bar might be the smartest seat in the house.
Read the story →The 3rd Annual San Diego Coffee Festival takes over Broadway Pier Oct 10-11 with unlimited tastings from the city’s top roasters. First-timer’s playbook: ticket math, tasting strategy, and the roasters to hit first.
Read the story →Four San Diego tacos actually worth your Tuesday: birria from Mike's Red Tacos, fried mahi from Valerie's Taco Shop, soft shell crab from Loreto — plus one tostada that talked its way in.
Read the story →Fifteen pies. Fifteen hundred people on the text list. Thirty seconds to get one. AJ Miller's Echo Apizza is the hardest food to score in San Diego right now — and it comes out of a home oven in Ocean Beach.
Read the story →We ate our way through San Diego’s fish taco scene and ranked 7 Baja-style tacos — from the 1983 Mission Bay original to the $3 beach-truck classic. Crunch, crema, and one controversial #1.
Read the story →The San Diego Sake Festival returns for its 10th year on Oct 4 at JULEP Venue. Here’s how to taste sake like you know what you’re doing — junmai vs. ginjo vs. daiginjo, decoded in plain English.
Read the story →Taste of North Park is San Diego's 15th-annual neighborhood food crawl — 50+ tastings and 15 beverage stops, Saturday Oct 3, 11 AM–4 PM. Here's the first-timer's game plan.
Read the story →The Grand Tasting hits Surf Sports Park this weekend — October 3–4, 100+ chefs, 150+ wineries, five themed zones. This isn't a recap. It's a game plan: which zones to hit first, VIP vs. GA math, and the one rule that keeps you from tapping out by 2 PM.
Read the story →From mangonadas to micheladas to tostilocos — your field guide to San Diego's wildest chamoy-soaked snacks and drinks, and where to find them.
Read the story →Carne asada fries are crispy fries loaded with carne asada, guacamole, sour cream, cheese and pico de gallo — invented in San Diego in the late 1990s. Here’s the full story.
Read the story →Your food opinions deserve a title. On DishCue, every dish you post, every badge you drop, and every favorite you collect turns into points — and points climb you from Newbie to Local, Foodie, Tastemaker, and Legend. Here's how every rank works and the fastest way up.
Read the story →A Baja fish taco is crispy battered white fish, cabbage slaw, crema and lime in a corn tortilla — born in Baja California, raised in San Diego. The full story of America's best taco, what makes a great one, and the badges it deserves.
Read the story →Chamoy is a Mexican condiment of pickled fruit, chiles, lime and salt — sweet, sour, salty and spicy at once. Here's what it tastes like, where it came from, and why San Diego can't get enough.
Read the story →What is a California burrito? Carne asada, french fries, guac, and cheese in a warm tortilla — invented in San Diego in the 1980s. The full story of the city's most iconic dish, what makes a great one, and which DishCue badges it deserves.
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