Gala has stolen my stomach since they opened. The food, service, and European al fresco dining create an ideal dining experience. Owners Tara (front of house) and her husband Jaime (chef) have poured their heart and soul into this restaurant. I even visited them for a glass of cava on my wedding day! With shareable Spanish-style tapas and Chilean influences, my go-tos are oysters, squash blossoms, pan con tomate (featuring Oat Bakery bread), and seasonal burrata. They have some of the best cocktails in town using local liquor, seasonal juices, and produce, and their own infusions—I love their turmeric gimlet. They also have a killer happy hour. 705 Anacapa Street, SB @galarestaurantsb
We Want the Funk is everything it promises to be. A Funk Zone newcomer, it's casual and mostly outdoor, offering bright, seasonal food out of a cherry red food truck (with a wood-fired oven inside). Owners Ted and Greer are pros and have created a one-of-a-kind space to gather and enjoy good food and music. The decor is vibrant with a disco ball and mural by Michael Matheson that pulls in groovy 70s vibes. My go-tos: chopped salads, oysters, flatbreads, fries, and focaccia. Don't skip the soft serve drizzled with olive oil. They always have something fun planned with live music every weekend. 210 Gray Ave. #A, SB @wewantthefunksb
Rascals Vegan's egg McMuffin at a pop-up inside a coffee shop was my first taste of Rascals. The texture was spot-on, making me look forward to what they would do next. What started as a pop-up venture has evolved into a cute neighborhood joint on Haley with lots of light and personality. Today, Rascals today is a vegan Mexican restaurant catering to a variety of palates. What makes Rascals exciting to me is their bold approach to traditional meat/dairy-dependent items. Their tortas, tacos, and bowls deserve their own moment but musts are the spicy elote and asada crunchwrap. Their food is just fun. 432 E Haley St. Ste A, SB @rascalsvegan
Here are a few spots in my restaurant rotation. Follow me @bitemesb for fresh content, where I share daily about restaurants, events, and non-profits.