San Diego Magazine's Happy Half Hour

The weekly guide to San Diego's food + drink scene, hosted by award-winning food writer and Food Network host Troy Johnson and San Diego Magazine's culture brain, Jackie Bryant. Field notes and perspectives on restaurants, bars, and chefs—including dishes and drinks you gotta try, restaurant openings and closings, events worth your time, and laugh-cry interviews with chefs, restaurant owners, farmers, brewers, and makers who make San Diego's food + drink scene hum.

10,000 Pounds of Crawfish & One Big Accordion-Fueled Fever Dream 04/23/2026

10,000 Pounds of Crawfish & One Big Accordion-Fueled Fever Dream Some festivals happen because a city needs them. Others because one guy walked into a bar in Louisiana, saw someone playing accordion with their whole body, and never recovered. And thankfully, the latter is how Gator by the Bay became San Diego’s largest Louisiana-themed festival. It returns to Spanish Landing park May 8 through 11. On this week’s Happy Half Hour, co-founder Peter Oliver explains how a trip through Lafayette and New Orleans in the late ’80s turned into a lifelong obsession with Louisiana music, dance, and culture. Its first version launched in 2001 with eight bands, a gospel tent, and about 2,000 people showing up more or less out of nowhere, Oliver shares. It also lost money. So they did it again. Then again. Somewhere along the way, the true believers stuck, they folded the blues community in, and the city got itself a waterfront party, Louisiana-style. Today, it features more than 100 performances across seven stages, dance lessons, parades, a musical petting zoo, and 10,000 pounds of crawfish trucked in from Louisiana because, “California crawfish just don’t cut it.” If you’ve ever been elbow-deep at a proper boil—corn, sausage, steam, spice, mudbugs, and somebody telling you to suck the head—you already know this is not a cuisine that rewards restraint. Also joining the episode is Derek Boykin of Beignet Belly, one of the festival’s vendors and proof that fried dough can absolutely become a life path. Boykin—originally from Oakland, CA, but whose family’s roots run through Baton Rouge—started tinkering with beignets after deciding he could make a better one himself. Now he and his wife Maria run the business as a pop-up, serving hot, powdered-sugar-covered pillows of joy at Oceanside Sunset Market and events around Southern California. Finally, Panda Fest hits Waterfront Park April 25 and 26, the San Diego Zoo’s Food, Wine & Brew returns May 2, and Corbin’s Q has officially reemerged as Barlando in Rolando. Discover more at /episode/index/show/6bcf41ff-3ed9-4b70-90e3-7594a1fd7a25/id/40995075

French Food Isn’t Just Butter and Cool-Sounding Words 04/16/2026

French Food Isn’t Just Butter and Cool-Sounding Words “I’ve wanted to be a chef since I was 4 years old. I’m a humble in the back of my truck. I’ll stand behind the ingredients and let them shine before I do.” This is why Travis Swikard has brought a plate of lightly poached local veggies to the studio this week. It’s both not what you expect from a chef who’s trained under some of the biggest global names in French cooking, and exactly what you’d expect from a San Diego native. When he was working as the right hand of famed chef Daniel Boulud in NYC, Daniel would order the very best raw ingredients he could find, as chefs do. Swikard would unpack the On the side of that box often said the same thing: “San Diego, California.” So this plate of veggies—served with garlic aioli that’s aerated with a PSI machine into a bowl of aioli fluff, then dusted with dehydrated herbs de Provence—is everything when it comes to explaining the lighter . Haurkei turnips from JR Organics. First asparagus of the season from Stehly Farms. And the Cheetos-orange badger flame beets, Nantes carrots, and Pink Beauty carrots? From some guy named Jared in Lakeside. “These carrots taste like they took the souls of other carrots and made a supernatural heirloom carrot,” says HHH host, Troy Johnson. Fleurette is not the buttery butter stereotype of French food (a kind of valid but unfair casting of French heritage, since they also gave us lighter, more ingredient-focused movements like cuisine minceur and nouvelle cuisine). Fleurette is “cuisine du soleil,” and butter is barely in the house. It’s lighter, olive oilier, seafood- and veg-forward—world-class ingredients tweaked just enough but also left enough alone. “Some type of food should taste like it’s been kissed by the sun,” says Swikard. Of course, since this is HHH and not a graduate seminar in regional French cuisine, the conversation eventually took a hard and proper San Diego turn into Travis’s and Troy’s favorite fish tacos, burritos, sandwiches, and other handheld seafood favorites from across San Diego—shout outs to Oscar’s, Fish Guts, , , and other places where do it messy and perfect. Discover more at . Follow Travis /episode/index/show/6bcf41ff-3ed9-4b70-90e3-7594a1fd7a25/id/40904045

San Diego Mag’s Chef of the Year (2024) Looks Back at 10 Years 04/10/2026

San Diego’s Accursio Lota Has Won Italy’s Highest Chef Award 04/02/2026

The Best Hot Dogs in San Diego 03/24/2026

The Best Hot Dogs in San Diego It is now time, when hot dogs become communion wafers once again. The weather is Joe Musgrove’s elbow. The Fernando Tatis baseball dance-swagger reenters. He is the most exciting right fielder in the history of the game, almost appearing on every play as if he has no idea to execute the task in front of him—until he defies gravity and pulls a baseball out of the the beginning of space, then throws a 600 mile per hour strike to catch someone trying to steal. And for this episode of , we take the “” tour into a Padres pregame classic—Bub’s at the Ballpark. It started with Todd Brown moving to San Diego in a Winnebago, selling his wings at a gas station in . Eventually he opened in Pacific Beach. Most of us leave PB when we’re 28—when we look around at all the new ab muscles and feel like a senior citizen—but Todd and his wife stayed for 25 years and still own Waterbar in the ’hood. They opened this second offshoot in the historic Simon Levy building next to Petco Park in 2011. And every game day, it is a scene. The Animal House of baseball joy. They’ve got tots and they’ve got kale. They have Steakums on the menu. Steakums, bless. It’s like a bald eagle with a heart of a Ford F150. Every reasonably American ballpark has a place like this… a big, durable playground lacquered within an inch of its life to protect us from our excitable spillage. Its soul is Budweiser, but they’ve got everything on tap except pretension. On March 25, Tony Gwynn Jr. will come to Bub’s to hang with the Padres people, and kick off his new partnership with San Diego’s upstart tequila people, . Tony’s sharing his family’s recipe for a pineapple margarita that doesn’t taste like a glass of insulin. Nearly an agua fresca. Co-hosts Troy Johnson and Jackie Bryant, Bebemos co-founder Preston, and Todd debate the greatest baseball food from restaurants across the city. That is to say, the best hot dogs—from Doggos Gus to Lefty’s to Nason’s Beer Hall to some random, open-all-night place Jackie found in downtown—plus some nachos and ice cream. Play ball. /episode/index/show/6bcf41ff-3ed9-4b70-90e3-7594a1fd7a25/id/40599805

The Best Sardines in San Diego 03/19/2026

The Best Sardines in San Diego All due respect to their highly sustainable role in the ecosystem and feeding the world, but sardines served as a dish on their own can be a significant challenge to your ability to enjoy eating as a concept. They are the seafoodiest seafood—as if the ocean itself was poured into a pot, reduced into a deeply intense stock, and served in tiny-fish form. But at , chef-partner Mike Reidy—who cooked under two-star Michelin chef Josiah Citrin at Melisse, then was chef de cuisine at for a spell—is serving one of the best versions I’ve tasted in a long while. Two of them served whole, blistered, glistening with olive oil and salsa verde, served with sourdough from . The restaurant is the offshoot of local seafood supplier, Pacific Shellfish, started by fifth-generation San Diego fisherman Judd Brown and his wife, Maryanne. Their idea was to connect local boats to local restaurants. They originally set up shop in in 1978. The city imminent-domained his shop with the construction of the I-5. Full of 1960s protest spirit, he nearly chained himself to his space to save his dream. But the city let him set up in this prime location in north PB. Maryanne then got swept up in the soft moonlight of Alice Waters’ local-food movement, and did Judd one better by opening a real farm-to-table restaurant next door. Now their daughter Annemarie runs the legacy and has put modern oomph into it (her husband Nick runs the seafood). So, every morn, Pacific Shellfish gets the best catch from local boats (plus imports off planes at Lindbergh). All Reidy has to do is walk through the double doors, grab the best looking fish he sees, and treat it well. At the bar, Zach Sheldon (who spent years at the city’s cocktail shangri-la, ) is turning zero-waste impulse into creative drinks like the Sea & Spice. He takes lobster shells cracked for dinner and creates an upcycled lobster oil (blending them, so that the friction heat of the blades cooks the shells and imparts flavor to the oil). The finished concoction has curry leaf cachaca (Brazil’s cousin-of-rum spirit), coconut palm, green curry coconut milk, peppercorn mélange, lime leaf, acid, and crimson droplets of that lobster oil. On this episode of , I talk about those sardines and that drink. I also discuss Accursio Lota, the Sicilian chef-owner of Cori Pastificio and Dora, who just got Italy’s highest honor—the equivalent of a couple Michelin stars. I give a minor hit list of the best dishes I’ve eaten around town (the tomino cheese at Cucina Urbana, the kouign amann at Little While), plus news about serving Middle Eastern food, expanding into Oceanside, and the new sushi spot headed to Liberty Station (Ponzu). For the interview, we run it back with one of my favorite people in San Diego’s food scene, Jon Sloan—culinary director of and co-creator of the restaurant that won the fried chicken sandwich wars, . A hilarious, highly intelligent food mind. /episode/index/show/6bcf41ff-3ed9-4b70-90e3-7594a1fd7a25/id/40544155

The Short List for SDM’s Best Restaurants 03/12/2026

The Short List for SDM’s Best Restaurants As the food writer for SDM since 2011, Troy has been compiling the “" list in San Diego Magazine for the past 15 years. All year long, he eats throughout the city and keeps a running Notes document filled with the best restaurants and dishes and drinks he finds. It operates like his personal leaderboard. He shares that list in the issue every year alongside the readers’ picks. He’s putting this year’s list together right now, out June 1. For this episode of , he pulls back the curtain on the process. How this massive issue comes to be. He also reveals his short list for a couple categories—Best Burger, Best Italian, and Best New Restaurant. Then asks the audience for their recommendations to go try as he finalizes his picks. “Everyone tells me I have to try North Park Beer Co’s burger, so I’ll start there,” Troy says. “What else am I missing? Tell me my picks are dumb, show me the error in my burger ways.” More from the episode: 02:25 The story of how Troy nearly killed “Best Restaurants” when he and Claire took over San Diego Magazine, and what made him change his mind 05:20 The criteria for making his picks. Michelin only takes into account food—not ambiance, plating, or service. Troy takes in the ambiance. “I go to a restaurant to be transported, otherwise I’d eat fried chicken in my backyard,” he says. “But that doesn’t mean it has to be a million-dollar buildout. One of my favorite ambiances is Fathom Bistro, which is a tiny hot dog stand on a fishing pier.” Troy also takes into account the values/ethics of a restaurant. “If I’ve got a tie and I know one chef treats people really well and buys as sustainably as possible, I’m going to go with that restaurant,” he says. “We eat with our mouth but also our heart—values matter.” 04:52 How he doesn’t overvalue his own opinion. “I’ve been studying food for a long time and have been lucky to eat out a lot, try food from some of the best chefs in the country,” Troy says. “But I don’t eat with your mouth. I don’t propose this is the ultimate list or any such hooey. It’s just my list that I give to family and friends I care about whenever they ask, ‘What’s the best Thai restaurant in San Diego?’” 03:20 The annual question of whether or not lists like these are pay for play. “Not even close—you don’t work for 20 years getting an audience to trust what you say and then throw that away,” Troy says. “I have so much respect and gratitude for the restaurants who support what we do at SDM. But I don’t think they want me doing that, either. I trust they want to support a real media co that doesn’t bullshit people. If they’re just trying to buy the list, it’s probably not a long term relationship anyway.” SDM’s annual Best Restaurants issue is out on June 1. You can vote now at . /episode/index/show/6bcf41ff-3ed9-4b70-90e3-7594a1fd7a25/id/40414615