We tried 18 dishes across savory and sweet categories, these are our favorite dishes

Every year, the San Diego County Fair becomes the city's biggest pop-up restaurant with 150+ vendors, a million visitors, and one very serious food fight. In this episode of Happy Half Hour, Troy Johnson and Jackie Bryant go behind the scenes of the Fair-tastic Food Competition, now in its fourth year.

Troy and Jackie try all 18 dishes across savory and sweet categories before sitting down with the winners. First up: Nathan Marcus of West Coast Weenies, whose Korean Churro Dog—a mozzarella stick cloaked in churro batter and rolled in corn flakes—took home Best in Show for the third year running. Then, People's Choice winner Nema Causey of Candy Me Up, whose Pistachio Dubai Chocolate Ice Cream Bar stopped the judges (and Jackie) in their tracks.

It's a love letter to fair food, San Diego food culture, and the multigenerational families who travel fair to fair to feed us. Don't miss this one.

This summary was provided to you by AI. To hear from the humans, listen to Happy Half Hour wherever you get your podcasts.

The chef and owner of Luigi's shares his journey from opening a small bar above Lake Como to lines forming around the block in Golden Hill for his pies.

At 23, Luigi Agostini left his hometown of Varese, Italy for America, finding his way to San Francisco in search of adventure and new beginnings. Living with 17 other strangers, he soon began working in restaurant kitchens across the city and eventually found his niche in making pizza. From Los Angeles to Hawaii, and eventually San Diego, he honed his craft before opening his first pizzeria in Poway in 2002. It was an instant hit.

Six years later, when Guy Fieri walked in to record Diners, Drive-Ins and Dives, lines began to form around the block to try Luigis' pizzas. Today, the shop continues to be one of the city's favorite places for a pie. In the episode, Agostini shares the lore surrounding his Crime Scene pizza made with meatballs, ricotta, and sauce on top. We also chat about Venim Locus, the Japanese-Mediterranean wine bar he opened next door to his Ocean Beach pizzeria through the back of an old tattoo shop, where a former Nobu chef de cuisine who showed up during Covid makes his own bread, butter, and pickles, and a mix-and-match charcuterie program.

The episode ends with a San Diego pizza fantasy draft including Tribute Pizza, TNT, Long Island Mike's, Amalfi Cucina Italiana, Milo's, Pizza Kaiju, Wayfarer Bakery, Catania in La Jolla, and Love Letters Pizza on El Cajon Boulevard.

The border is a huge part of why San Diego's food culture took off. The kitchen exchange of chefs and ideas and burning wood and seafood acid parties across San Ysidro built a Mexican-American style that's unlike anywhere else in the US.

That bordertown verve is the topic of conversation for the dinner party this week on Happy Half Hour. Hosts Troy Johnson and Jackie Bryant welcome back Claudette Zepeda—Imperial Beach–raised, border-crossing kid, plus Top Chef and Iron Chef Mexico alum—to talk through the stories in her debut cookbook Cooking the Borderlands: Spice and Smoke Between Mexico and the States, out June 2.

They discuss how cartel violence around 2008 accidentally transformed San Diego's food scene when Mexican chefs came a few miles north and brought live fire, ash, char, and high-acid cooking into North Park and Little Italy kitchens with them. Claudette shares about manifesting her way into Bracero (the short-lived, highly acclaimed Mexican restaurant that earned a James Beard nomination for Best New Restaurant in America), and how getting fired forced her hand into a new way of cooking.

In food news, Urban Kitchen Group's new Bankers Hill restaurant debuts in 2027, Lucien earns a Michelin Guide recommendation, Fleurette launches chef Travis Swikard's first-ever tasting menu, Sugarfish opens in Little Italy, and the story of how Candy Land was invented in a Talmadge bungalow by Eleanor Abbott, who died in 1988 with $1.8 million in royalties and never once left her house.

Discover more at San Diego Magazine HERE. Follow Claudette HERE.

Leucadia's charm is in no small part because someone planted eucalyptus trees for railroad ties, but that wood turned out to be useless. So they just let those peely giants grow and grow, which is why the Leucadia stretch of PCH is now a majestic leafy canopy into what Troy calls "the mood"—not a city, but a state of mind. Spiritually Spanish, no sidewalks, dirt under your toenails, more than its share of people who may or may not use crystals as financial advisors.

Leucadia's pretty grand. Plus, the neighborhood used to be called "Merle," which we can all agree is fairly fantastic.

This "mood" made it the perfect setting for a Bebemos Golden Hour at Mario Guerra's Spanish tapas spot on North Coast Highway.

Happy Half Hour co-hosts Troy Johnson and Jackie Bryant, along with Bebemos co-founder Preston Caffrey, indulge in a Bebemos Golden Hour and Spanish tapas at Valentina. Valentina GM Todd Henderson and Executive Chef Enrique Ñol walk the HHH crew through the menu: Potato pave done Thomas Keller-style in twelve to eighteen layers and fried into what they cheekily calls patatas bravas; jamón ibérico croquettes that give last night's dinner a second (and better) life… and, tequila; a matrimonio of salt- and vinegar-cured anchovies that pairs well with vermouth… and, tequila; pan con tomate that arrives as a Catalonia versus the rest of Spain political argument (plus tequila); salmorejo with blue crab; mushroom migas with an egg yolk the color of 1980s Tang. The crew also clinked champagne courtesy of Preston's wife, Shiloh, of We Drink Bubbles.

Tune in to find out which dish won the Leucadia fantasy draft, why Valentina's vibe and food are unique, and which of its dishes pairs best with Bebemos, the tequila of San Diego.

Discover more at San Diego Magazine. Follow Bebemos HERE. Follow Valentina HERE.

On this episode of Happy Half Hour, Relic Bakery owners Samantha Bird and Derek Hadden pulled up with a selection of their best fare including Crunchwrap Supreme croissants, paté en croûte, an XO sausage wrapped in laminated dough, and a tahini strawberry cookie.

Derek and Samantha share their Midwestern pandemic love story and discuss their culinary training in Copenhagen which includes a bike crash outside of Noma (Chef Rene Redzepi's restaurant) that remains the most expensive night in bakery history. We also learn how the pair ended up in a 600-square-foot San Diego apartment with butter baked into the walls and an $800 electricity bill.

Offering a wholesale delivery service out of their butter-baked apartment (they bribed their neighbors with croissants), they soon graduated to a ghost kitchen. Last fall, they opened a proper café on 15th Street in East Village with a beer and wine license.

Listen to or watch the full episode now learn more about how Relic Bakery became one of San Diego's best.

Discover more at San Diego Magazine. Follow Relic Bakery HERE.

The Blink-182 muse who grew up feeding Kelly Slater and Rob Machado at his mom's North Shore Hawaii house debuts Breakers Cafe, Bar & Grill

Benji Weatherley walked into San Diego Magazine and immediately made everyone in the room feel like they'd known him their whole lives—which, if you grew up surfing in San Diego, you basically did.

The Momentum Generation kid; the guy whose mom essentially ran a free hotel for Kelly Slater, Rob Machado, and Shane Dorian while they were terrorizing Pipeline; the dude Tom DeLonge wrote "Mutt" about while they were roommates in a PB apartment—that guy is now a restaurateur in Encinitas.

Breakers Cafe, Bar & Grill is part Hawaiian comfort food joint, part surf museum, and part live music venue with three stages and a speakeasy called the Hideout that you get into by saying "snob" backwards. But the road to get here was genuinely brutal. Weatherley sold his house in Leucadia to save the original Breakers in Hawaii, but it ended up closing anyway.

When he eventually moved to Encinitas, he began work on his new restaurant, deciding to remodel the space by hand and opening it in July 2025. An eviction notice arrived two weeks after, right when daily sales hit $7,000 and was followed by a battle over his liquor license. After agreeing to teach hula dancing, his liquor license was approved and Breakers Cafe, Bar & Grill became a reality.

During the episode he also shares why cooking saved him more than surfing ever did. Tune in to hear the whole tale.

Happy Half Hour co-hosts Troy Johnson and Jackie Bryant pull up to Moe's by the Beach for a live episode with two guests who, between them, have thrown some of the most legendary parties Mission Beach has ever seen.

Eric Lightstein—who gave San Diego Cane's, the city's scrappiest and most beloved rock club—now runs this steakhouse out of the old Saska's space, and he's grinding his prime steak trimmings into a Brie burger that stops conversation cold. Bebemos co-founder Preston Caffrey also joins us to celebrate its one-year anniversary with a bar crawl that starts at the Waverly and ends somewhere nobody will fully remember.

Finally, in food news: Michelin is coming to town June 24, Mastiff is out at the North Park Beer Company, and somebody in La Mesa put up a full Blockbuster sign on April Fool's Day and broke actual journalism. In our carnivore fantasy draft we discuss oxtail at Trust, smoked duck at Kingfisher, lamb barbacoa in Chula Vista, salt and pepper wings at Royal Mandarin, short rib at Market Del Mar.

Discover more at San Diego Magazine. Follow Bebemos HERE.