Gambling and casual dining go hand in hand at Striders, which opened downtown in November. The 8,200-square-foot space is found on the base of the Harbor Club, boasting two floors of dining and wagering on horse racing. The restaurant houses state-of-the-art technology with more than 150 HD TV screens positioned throughout the space. The decor includes large windows overlooking the San Diego Convention Center and an open kitchen with multiple chef’s tables. Standing capacity tops off at 500 people.
Courtyard San Diego Gaslamp/Convention Center is home to one of downtown’s newest rooftop bars, the Nolen. Open since November, the 2,500-square-foot venue showcases the city skyline and contemporary design. It features lounge seating, a wraparound bar, several separate tables, plus a communal fire pit. It seats 90 or holds 120 for receptions.
Celebrity chef Brian Malarkey’s newest concept, Farmer and the Seahorse, opened in June at the Alexandria at Torrey Pines. At 3,500 square feet with room for 172 guests in the dining area, the seasonal American restaurant is available for private events and has a separate banquet menu that includes boxed lunches.
The Hawaiian-inspired restaurant Duke’s touches down in La Jolla with the new addition to the T S Restaurants portfolio, Duke's La Jolla. Opened in November, the bilevel restaurant includes balconies on each level for a combined 13,000 square feet and features views of the shoreline. It holds 430 for receptions. For smaller gatherings, the restaurant has a private dining space that seats 12. Partial buyouts are also available.
Open since January, the University Heights restaurant Madison brings refined dining to the neighborhood. The menu features upscale Mediterranean and Southern California-inspired cuisine. Soaring 30-foot ceilings lead to an open design that encompasses 3,000 square feet of dining space with room for 60 seated guests and an adjacent bar that seats 42.
Located in downtown’s historic Samuel Fox building, Biga serves rustic Italian cuisine. Opened in January, the 3,200-square-foot space features an open kitchen with a wood-burning oven as its centerpiece. The large open windows offer a bright airy setting with capacity for 97 seated guests.
The Crack Shack, an all-things-chicken concept by celebrity chef Richard Blais and company, opened in November. The outdoor eatery in Little Italy seats guests at several picnic-style communal tables and a bar. The 5,000-square-foot space also houses a boccie ball court with a giant chicken overlooking the venue. It seats 140 guests.
The local mini chain Tajima specializes in all things ramen and continues the trend with its new East Village location. Open since January, the 1,200-square-foot space mixes black accents with bold gold wallpaper. It seats 64 diners.
Bitter Brothers Brewing Company, a local brewery on Morena Boulevard, opened in January, housing a beer-making facility and a tasting room with a wraparound bar in the 3,200-square-foot space. It holds 60 people for receptions.
The seasonal American restaurant Encontro opened in January in the heart of North Park. Warm wood grain furnishings create a rustic look with modern touches in an airy 2,240-square-foot space that seats 70 people. Flip-top windows open to additional patio seating for 30 people.
