During a recent stroll through the once jam-packed Market on 8th, I confusedly gazed around at the empty stalls. Where was everyone—and what happened? So I called Rogelio Cañez, the market’s new owner, to find out his plans for the 11,000-square-foot building. Joel Tubao, who also founded Novo Brazil Brewing Company, initially launched the market in 2021 with an emphasis on offering food from abroad, including Southeast Asia and Thailand, as well as soul food, pizza, and coffee. Cañez’s Mexican eatery La Central has been a tenant at the market since it opened, but he assumed full market ownership from Tubao on July 1, 2024.
Cañez wanted to shift the market’s focus to more affordable but still high-quality Mexican food options. “My goal is to have all the chefs, the well-known chefs, to keep the prices simple so that we can give the families in the neighborhood—the families that are not usually going to Little Italy to spend $200—to get the same service, the same atmosphere, the same structure, and the same kind of place for like, 30 bucks,” he says. “I don’t want anyone to spend more than that, even if you get a ribeye.”
Ping Yang Thai and Donburi Rice Bowls will remain at their current stalls.
New Restaurants Coming to Market on 8th
XI-CALI by Chez Loma is a Coronado-based French restaurant Cañez bought in 2023 after selling his stake in La Central. It will be the first Mexicali-style Mexican-Chinese eatery in San Diego, directed by chef Luis Gomez (Javier Plascencia‘s Misión 19, the Mina Group). La Parrilla del Che by chef Dante Ferrero. Cañez calls Ferrero’s Mexico City-based steakhouse Dante Braza y Fuego “one of the most important Argentinian restaurants in Mexico City,” with a menu that will include classic steakhouse options as well as Argentinian favorites, such as empanadas with chimichurri. Kiko’s Place is the mariscos food truck based on Morena Blvd. and is featured on Netflix’s Taco Chronicles. Carnitas Quiroga is run by chef Darío Villagómez, who launched the first carnitas stall at Los Angeles’ Grand Central Market 27 years ago. Coleta serves modern Mexican brunch and is run by chef Antonio Luiu. Luiu also owns Garbatella in Otay Ranch, multiple locations of Gianluca Ristorante Pizzeria in Tijuana, and Trentino in Valle de Guadalupe. Poppy Burgers & Shakes, serving burgers, milkshakes, and more, is also run by Luiu. Marcella, a Neapolitan-style pizzeria by chef Guillermo Ivan, for whom this will be his first brick-and-mortar. Cafe Alessi is a morning cafe attached to a coffee stall serving desserts by Diego Márquez (Farmers Table). Barra 8 is a revamped bar space that focuses on margaritas, sangria, wines from Valle de Guadalupe and California, and specialty cocktails.
Live music will also be played on Thursdays and Saturdays, as well as karaoke and family-friendly events throughout the week. On weekends, expect carnival-style pop-ups with vendors on the patio offering churros, micheladas, and other street food carts.
Cañez hopes to have everyone operating by the first or second week of September. He’s also introducing a valet parking option and a free shuttle for nearby residents to quickly get to and from Market on 8th without paying for a rideshare. He says additions like this, as well as the strategic prices, are specifically to cater to the hyperlocal community. “National City is kind of the heart of San Diego,” he says, citing its proximity to downtown and South Bay. “I see the potential.”
San Diego Restaurant News & Food Events
Coco & Jules Cookies Coming to Normal Heights
Julie Mussil launched her gluten-free bakery Coco & Jules Cookies, seven years ago as a cottage business operating out of her kitchen. This September, she’ll open the doors of her first brick-and-mortar at 3415 Adams Avenue. “We’re almost ready,” she promises, adding she’ll serve her famous cookies, cakes, and other baked goods, plus vegan options and a rotating gelato menu. Everything is gluten-free and non-GMO, and Mussil says they’ll initially open six days a week before moving to daily hours. Coco & Jules will stay open late on weekdays (between 8 p.m. and 10 p.m., she estimates) and until 2 a.m. on weekends to accommodate the nearby bar crowds. Follow @cocojulescookies on Instagram for grand opening details.
Alba Restaurant Group to Launch Three-Restaurant Concept in Chula Vista
Farmers Table opened its fourth location in Chula Vista in 2021, but it’s getting some company after a recent renovation. Marco Sotomayor, Director of Operations of Alba Restaurant Group, says two new concepts are coming to the 10,000-square-foot space: Acqua E Farina Trattoria Romana and a yet-to-be-named barbecue concept. Acqua E Farina Trattoria Romana is a traditional Italian eatery serving pizza, pasta, dessert, cocktails, and more. It will be open from 4:30 p.m. to 9 p.m. on weekdays and until 10 p.m. on weekends.
Beth’s Bites
Come for the art, stay for the food at the Museum of Contemporary Art in La Jolla. Along with their new dinner service and happy hour, chef Tim Kolanko’s latest “The Study of” dinner series features a one-ingredient, five-course tasting menu centered around a specific seasonal ingredient as a jumping-off point. “The Study of—Corn” kicks things off on Thursday, September 12, and reservations are available here. 664 TJ Birrieria has already planted its birria flag from Tijuana to National City, El Cajon, Pacific Beach, and beyond, but the latest outpost is (drum roll)… Gaslamp District. The 664 TJ Taco Bar concept will look a little different than the others, but if history is any indication, it’ll be just as bomb. Popcorn, candy, and… sushi? Movie theater food has gone way up since my childhood days of month-old Twizzlers and smuggled-in snacks. The Lot La Jolla is taking it further with Zentrl Kitchen + Bar, with entirely new breakfast, lunch, dinner, and cocktail menus. Yes, there is sushi. No, you don’t have to see a movie to eat there. Sura Korean BBQ is open in Chula Vista! I’ve definitely pushed the standard two-hour time limit during past meals before, but I’ve never heard of a discount on future meals if you finish in under an hour. Challenge accepted.
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