The MICHELIN Guide will stage its 2026 California awards in San Diego on June 24 at a bayfront venue, an invitation-only event that spotlights local restaurants. The move highlights a growing roster of Michelin‑recognized spots in the county.

Corbin O’Reilly has rebranded his Corbin’s Q storefront in Rolando Village as Barlando, shifting to a bar-focused concept while keeping Corbin’s Q as a catering arm.

Beloved Barrio Logan taqueria Las Cuatro Milpas will reopen inside Mercado del Barrio with the same family recipes and team in a smaller, updated space.

Grandson Steaks quietly opened in Liberty Station, offering USDA Brandt Beef at accessible price points and patio seating for about 130 guests.

A restored theater and former bowling alley will house Miramar Food Hall, a 12,600‑plus‑sq‑ft gathering spot with 15 eateries, two bars and an ocean‑view patio.

A viral TikTok accused Robertos CEO of backing MAGA, prompting boycott calls and a Nevada Instagram response that stressed franchise independence. The chain says its Latino-owned and operates in multiple states.

Lucca is opening a second San Diego location at 905 J Street in East Village this summer, promising house-baked focaccia and imported meats near Petco Park.

Handel’s Ice Cream is listed for 6765 Mira Mesa Blvd, replacing a Starbucks. County records point to a 2026 opening.

Dashi quietly opened in Hillcrest and pairs a 20‑piece omakase sashimi with playful small plates from chef Aristides Fernández‑Pinto.

Chick‑fil‑A’s new Centre City drive‑thru opened at 515 W. 13th Ave. on April 9, bringing an estimated 85 jobs and a $25,000 donation to Feeding San Diego.

Coast Thai-Way, from Mekong co-owner Stella Bayphouthongkham, will open in Leucadia early summer 2026 with a seafood-forward Lao-Thai menu.

Chantelle and Crystal Godinez opened Carne y Hueso in North Park, anchoring The Waldorf with ancestral Mexican dishes and imported chiles from Oaxaca.

Tigawok is opening in La Jolla Village Square, taking the former Voqozo spot and bringing its mini-bowl Chinese menu to the UC San Diego area. The chain’s robot-wok format aims for fast, inexpensive bowls.