Each month brings a slate of exciting new restaurants to San Diego, whether a hot newcomer helmed by an iconic chef, a low-key neighborhood spot, or a pop-up settling into its permanent location. Consider this monthly rundown a go-to guide for the newest and boldest restaurants across San Diego.
Sorrento Valley— From Changjin Oh, the former sushi chef who has worked in Nobu kitchens in Malibu, Chicago, and, most recently, the new Nobu outpost at the Hotel Del Coronado, comes a new sushi and sando counter in the Plaza Sorrento Food Court. Momo Sando and Omakase sources from the same seafood vendors as Nobu. The grab-and-go service includes sashimi trays, salmon truffle maki rolls, tuna donburi, chirashi, and omakase boxes, featuring a rotating selection of fish. Sandos comprise the rest of the menu — think lush shokupan stuffed with momo, fruit, tonkatsu, or egg.
North Park— Marigold Bagels opened its first storefront in North Park, offering New York City–style bagels with cream cheese spreads and other fillings flown in from Brooklyn. The bagels undergo a four-day process, including two stages of cold fermentation. Whitefish salad comes from owner Michael Rabinowitz’s favorite deli in Flatbush and lox from Crown Heights in Brooklyn. A Long Island–raised organic chemist, Rabinowitz started selling bagels at local farmers’ markets and online after retiring from the biopharma industry. “We never sell day-old bagels, and our bagels go straight from the oven into our baskets,” Rabinowitz says. After the North Park location is fully running, Rabinowitz tells Eater that he hopes to open a second location, possibly in Mission Hills…