Vegas nightlife arrives to downtown San Diego in the form of Omnia by the Hakkasan Group. Open since April, the two-story nightclub boasts a 22,000-square-foot space that includes a rooftop garden terrace, V.I.P. boxes, and opulent design touches such as gold leather upholstered banquettes. The space holds 4,261 guests for reception-style events. Catering facilities are available within the building.
Top Chef alum Brian Malarkey’s Green Acre restaurant embraces nature with a two-floor concept that opens to an adjoining canyon overlooking Interstate 805. Open since February, the 20,000-square-foot restaurant includes several private meeting rooms that seat as many as 250 guests. An on-site organic garden and event lawn are also included.
Located steps away from the Coronado Ferry Landing, Shima Japanese Steakhouse has been open since May. The 8,000-square-foot space seats 269 people and integrates hibachi-style cooking with authentic Japanese food set in a modernly appointed interior. Restaurant buyouts are available.
Whisknladle Hospitality's newest restaurant, Catania, opened this spring on the third floor of the newly renovated Plaza Center. Named after the Italian coastal city of the same name, the 3,500-square-foot restaurant encompasses an indoor area and wraparound bar extending into a covered patio. The space seats 86 guests in the dining room and 32 in the cocktail and bar area. Views include downtown La Jolla and glimpses of the Pacific Ocean.
The bayfront Embassy Suites San Diego Bay completed an $8.5 million renovation that updated its 5,000 square feet of meeting space as well as guest rooms, public areas, and the fitness area. The hotel holds 200 for receptions or seats 150 for banquets.
Michelin-starred chef Michael Bao helms Sovereign Vietnamese Kitchen & Bar in the Gaslamp area. The expansive 5,000-square-foot concept opened in late May and seats 120 guests; a patio seats 30 people.
Since opening in February, Saiko Sushi North Park has catered to Japanese dining enthusiasts looking for locally sourced seafood. The open floor design includes a sushi bar, cocktail area, and tables spread through its 3,200 square feet and can hold 100 guests for receptions. Restaurant buyouts are available.
Open since March, San Diego Water Grill encompasses two stories on the corner of Sixth Avenue and J Street downtown just steps away from Petco Park. After a multimillion-dollar renovation to the historic building, the venue now offers several private rooms, an illuminated keg room, and live seafood tanks in the sprawling 11,000-square-foot space. It holds 350 for receptions.
Featuring the Pacific Beach as its backdrop, the casual indoor and outdoor restaurant Backyard Kitchen & Tap opened in April. The 4,800-square-foot space, spread over two levels, also houses several semiprivate cabanas and an outdoor fire pit. The project by OMG Hospitality Group holds 461 people for receptions.
Open since May, Mission Valley’s Wood Ranch BBQ & Grill is the concept’s 15th Southern California location. Warm wood interiors, tables, and booths make up the 7,000-square-foot space that includes patio seating. The restaurant seats 310 guests with ample parking outside. Restaurant buyouts are available.
