North Park, San Diego's culinary landscape, is about to get a boost from a slice of authentic Mexican cooking. The historic 1950s-era Waldorf Television Building, currently being repurposed into The Waldorf mixed-use development, is set to feature a new restaurant that delves into the roots of regional Mexican cuisine.
Joining the lineup is Carne y Hueso, a 3,100-square-foot restaurant focused on bringing indigenous Mexican flavors to the table. Spearheaded by Chantelle and Crystal Godinez, the siblings already have a foot in the food scene with their recent venture, the Sunday Breakfast Society in Chula Vista. Having started in the industry at their family's Birrieria Don Rafa, they're now ready to branch out with this latest project, according to What Now San Diego.
The heart of the concept lies in highlighting the traditional foodways of Mexico, with distinct regional cuisines from the likes of Puebla and Oaxaca. "There will be at least a couple of dishes centered around their family’s recipe for birria, which originates in the western state of Jalisco," Chantelle and Crystal told Eater. With plans to open in spring 2024, Carne y Hueso differentiates itself from the modern Mexican trend by focusing on authentic, indigenous cooking methods.
Flanked by the to-be Moniker General Outpost, Carne y Hueso will not only share the space but also the spirit of innovation seen across The Waldorf development. Reinvigorating the former television building and the Last Real Gym housed more recently, the development is led by Nathan Cadieux of Purpose Real Estate Group in collaboration with OBR Architecture and Moniker Design Studio. The other part of the ground floor will be a café and retail space by Moniker that combines Moniker Coffee Co. and Shop Moniker in a 2,000-square-foot space, What Now San Diego reported.