In Miramar, this new 50,000-square-foot home for a distillery that started out under the umbrella of Ballast Point draws destination-seekers with creative cocktails made with house-made spirits and food that is far more than just a sidekick.

Website: cutwaterspirits.com

Address: 9750 Distribution Ave.

Phone number: 858-672-3848

Number of seats: 205

Entrée price range: $14-$22

Popular dishes: Cutwater Burger with caramelized onions, Gruyère, fried egg, frisée, aïoli and fries; Loaded Fries with pulled pork, cheese curds and gravy; Hamachi Tataki with tangerine, olive, celery and piment d’espelette.

What others say: “Occupying a 50,000-square-foot distillery near Miramar Road, replete with a spacious tasting room and sprawling restaurant, Cutwater isn't merely the biggest spirits maker in San Diego; it's also the largest distilling operation on the West Coast. With an outstanding assortment of rum, gin, vodka, whiskey and liqueur, the distiller's innovative and unconventional offerings ensure a spirit for all tastes.”  — Michael Benninger, Pacific

A Cutwater burger

The interior

Started as a roving operation at farmers markets before moving into a brick-and-mortar location in North Park in 2015, this decidedly local enterprise picked up and moved onto a main drag of Old Town, where tourists tend to throng.

Website: cevichehousesd.com

Address: 2415 San Diego Ave.

Phone number: 619-795-2438

Number of seats: 70

Entrée price range: $10-$21

Popular dishes: Ensenada ceviche: Yellowtail, watermelon, pomegranate and sesame chile citrus salsa; tuna tiradito: Big eye tuna, citrus supreme, coconut and avocado; blue crab al pastor with crispy tortilla, avocado mousse and achiote spicy pineapple relish

What others say: “In 2015, executive chef-owner Juan Carlos Récamier launched the all-seafood eatery in a tiny 410-square-foot storefront on 30th Street; he tells Eater that Old Town afforded him the opportunity to comfortably expand the restaurant and bring his progressive menu of modern Mexican cuisine made with local ingredients to an area that could use some different dining options.”  — Candice Woo, Eater San Diego

La Paz ceviche

Pulpo

Tapas are on order at this welcome addition to Little Italy, with dishes envisioned by chef David Lopez Gutierrez, an alum of the Culinary Art School in Tijuana.

Website: barbodegasd.com

Address: 1980 Kettner Blvd. Suite 30

Phone number: 619-544-0500

Number of seats: 30 in dining room, 12 at the bar, eight outside

Entrée price range: $6-$15

Popular dishes: Roasted Brussels sprouts with Caesar dressing and Parmigiano-Reggiano; ahi tuna tostada with avocado purée, shishito ash, chive and chile oil; lamb barbacoa tacos with blue corn tortillas, cabbage, avocado purée, cilantro and tomatillo salsa

What others say: “Serving an assortment of small plates, Bar Bodega’s menu ranges from classic tapas, including patatas bravas and an eggy Spanish tortilla, to chorizo deviled eggs and squid ink arancini, or fried risotto balls, set atop a trio of sauces —  cilantro pesto, romesco, and charred pepper aïoli.”  — Candice Woo, Eater San Diego

Lamb meatballs

A tostada

In University Heights, this fast-casual concept draws diners fiending after savory pies of a kind common in Australia, New Zealand, South Africa, and Great Britain.

Website: poppieco.com

Address: 4404 Park Blvd. Ste. A

Phone number: 619-501-4440

Number of seats: 20 inside, 20 outside

Entrée price range: $4-$9

Popular dishes: Classic Chicken Pot Pie with chicken breast, garden vegetables, pearl onions and creamy herb sauce; Steak & Ale pie with slow-braised beef, carrots, mushrooms, fresh herbs, barley, butter beans and dark ale gravy; Green Hog & Cheese pie with pork shoulder braised in tomatillo sauce, roasted pasilla, serrano and jalapeño chiles and Jack cheese.

What others say: “The recent opening of Pop Pie Co. is excellent news for the pie-starved populace of San Diego, whose options were previously few (and far-flung). The shop’s vision is to produce traditional single-serving pies, both sweet and savory, with a twist, crafted from quality ingredients that deliver maximum returns on flavor.”  — Erin Jackson, Thrillist San Diego

Chicken pot pies

The interior

Descended from the beloved Cafe Chloe, this spirited crêperie features an approachable specialty in a variety of different forms and fashions (all of them gluten-free).

Website: http://minoucreperie.com/å

Address: 721 Eighth Ave.

Phone number: 619-391-7587

Number of seats: 36

Entrée price range: $10-$15

Popular dishes: Ham and Gruyère crêpe with sunny-side-up egg; braised short-rib crêpe with pickled onions; lemon sugar crêpe with macerated berries

What others say: “Cafe Chloe has been one of the city’s most charming bistros since opening in 2004, my go-to suggestion for anyone who wants to make a pass at their dinner date or stoke a long-term romance with a renewed flame. They simply know how to create and maintain the kind of Frenchified room that feels like you’re eating in some sort of period oil painting. And now longtime owners Alison McGrath and Jon Clute, along with new partners Jerry and Chrissy Reynolds, are opening their newest charmer a couple blocks away, called Minou.”  — Troy Johnson, San Diego Magazine

Braised short-rib crêpe with pickled onions

The interior