Highly-regarded Mimmo's Italian Village started as Italian Village in 1969 which was a deli, bakery and flower shop and then a local grocery store. People come now for meatball subs at lunch time though note there is no table service until dinner. Portions are reasonably-priced for the enormous size. Patrons love the pastas, bread and olive oil along with the pizzas. Gluten and wheat-free pizza options are served upon request while plenty of Tuscan and other Italian wines grace the menu. You can even reserve the private wine cellar for a special romantic dinner and Mimmos also caters for larger crowds.
Chef Scott Harris, of Chicago restauranteur famous for his Francesca restaurants, opened Davanti Enoteca here in San Diego (there are two locations, Del Mar and Little Italy)as a contemporary Italian restaurant. Go with friends or on a date to share a variety of cured meats and cheeses as well as antipasti. Favorites include beef carpaccio with arugula and capers and black summer truffle salami. Of course, mains like pizza calabrese and handmade pastas round out the heartier side of the menu. Portions are also sizable and it's open late night as well as for brunch on the weekends.
No longer absent in California's southern-most city, is a rich oyster culture, one that is deeply engrained in other coastal communities spanning from New England to the Pacific Northwest. Filling the local void is Ironside Fish & Oyster, the latest venture from powerhouse San Diego hospitality collective CH Projects in partnership with Michelin-starred Executive Chef Jason McLeod. The approachable raw-bar concept is housed in a stunning 4,500 square-foot, 1920s-era warehouse located in the heart of San Diego's Little Italy neighborhood. Renowned local designer Paul Basile packed the interior with experimental design elements including a massive wall adorned with hundreds of faux piranha skulls as well as conversation-starting accents.
Bencotto means a meal "well done" or cooked perfectly in Italian. Voted Best Italian Restaurant by San Diego Magazine four years in a row, Bencotto puts a uniique spin on traditional Italian cuisine or regional specialties by offering dishes designed to share. The atmosphere is contemporary though mixed with the feel of an Old World kitchen. Pasta is the signature dish and guests can order it al dente or cooked to their liking choosing also between eight sauces. Bencotto is located in the "Q" building in Little Italy, open for lunch and prides itself on excellent customer service so if undecided ask the staff for a recommendation.
Barbusa is a modern Sicilian culinary concept by the Busalacchi family in the heart Little Italy. Menu highlights include Sicilian meatballs; Carpaccio, made with short rib, shallots, caciocavallo, lemon and microgreen; and Piselli Carbonara, with handmade fettuccini, sweet peas, caramelized onions, pancetta, and farm fresh egg yolk. Handcrafted pizza offerings include Dolci e Picante with spicy soppressata, lavender honey, braised shallots, mozzarella, Grana Padano, and basil. The cocktail program relies heavily on seasonal and fresh ingredients combined with boutique bitters and Italian-forward liqueurs like grappa and amaro. Don't forget to try their selection of Southern Italian wines. They also have an 8-seat crudo bar.
Known for being small yet intimate Buon Appetito is famous for its homemade ravioli, lasagne, risotto and gnocchi that prides itself on being similar to a San Francisco-style eatery. They have a quaint bar with 50+ wines available. Start with fresh bread and tomato dipping sauce. Try the housemade pastas like Linguine Allo Scoglio with fresh clams, bay scallops and mussels or one of the meat dishes like Ossobucco. Most importantly, don't miss out on the homemade tiramisu for dessert. They're known for excellent service though be mindful that it can get busy during peak times because it's such a local favorite.
Located next door to Juniper and Ivy, The Crack Shack is another of Chef Richard Blais' creations. It's comfort food thanks to locally-raised, free-range, antibiotic-free chicken and creative recipes. Love deviled eggs? You're in luck here as they come with a french toast crumble and candied bacon. There is also plenty of delicious fried chicken and gourmet sandwiches (like the California Dip with pollo asado, schmaltz fries, pickled jalapeño, bolillo bread, posole broth, avocado), bowls and vegetarian options. Be prepared to try your hand at at few lawn games on the outdoor patio and partake in a craft cocktail or two.
Kettner Exchange pays tribute to San Diego's nautical history. Its name is derived from Congressman William Kettner who is credited for bringing the US Navy to San Diego in the early 1900s. The menu features Progressive American cuisine using seasonal ingredients and is also influenced by Chef Brian Redzikowski's classic French culinary training and passion for Asian flavors and ingredients. City. The menu boasts some of the most innovative, progressive entrees in San Diego, including shared plate favorites such as Skuna Bay salmon, spicy shrimp, foie gras French toast and suckling pig larb.
San Diego's culinary scene reached new heights with the opening of Juniper & Ivy. Led by "Top Chef: All-Stars" winner Richard Blais and the team at Juniper Hospitality, the popular modern American restaurant sits in a converted 1920s sawtooth warehouse in the Little Italy neighborhood. Blais' innovative approach to cooking and cuisine is a hit with locals. Everything is plated on wood, steel or stone. A couple of staples on the seasonal menu include the Carne Cruda Asada with quail egg, cotija cheese and jalapeño, and the Garden & Grain with ancient grains and heirloom vegetables. Do not skip the Buttermilk Biscuit with smoke salt and butter.
Herb & Wood is an award-winning restaurant by celebrity Chef Brian Malarkey's new restaurant that is known for wood fire cookery focusing on basic rustic preparations that rely on the quality of the ingredients. Go for tuna tartare, grilled branzino, or oxtail gnocchi. The wood fire oven churns out pizzas charred to perfection with an array of delectable toppings, from seasonal veggies, to house-made sausage and salumi (and even escargot). Pizza dough is made in-house and aged for 48 hours prior to use. Breads are baked daily and simple desserts complement the cuisine. A "High Spirited" cocktail program includes old-school throwbacks, herbs and other savory ingredients.