Home Care In Solana Beach, CA

CTZN Tapas Bar & Restaurant is serving up something we’ve never really had here before, and their new guest experience feels like discovering a hidden corner of Europe right on Highway 101.

Siblings Willy and Karine took their French heritage, mixed it with inspiration from a Boston tapas bar, and created this love letter to Basque cuisine that’s got us planning our next dinner out.

The Story Behind the Flavors

Here’s what’s cool about CTZN—it’s not just another tapas place trying to do Spanish food. After traveling through the Basque region that straddles Southwest France and Northern Spain, Willy and Karine came back with this deep appreciation for how food brings people together there.

They wanted to capture that spirit of celebration and community that makes Basque culture so special.

The name CTZN (pronounced “citizen”) is all about belonging and cultural connection, while “ba bidaia” means “the journey” in Basque. Basically, every meal here is supposed to feel like an adventure, which honestly sounds way more interesting than your typical dinner out.

Chef Matthew Crawford Knows His Way Around Fire

The kitchen is led by Matthew Crawford, who’s got this incredible background that makes perfect sense for what they’re doing. Fifteen years of culinary experience, time working on Nantucket and Martha’s Vineyard where he got into foraging and local sourcing, plus a love for open-fire cooking that shows up in everything he makes.

His style is California Modern with New England influences, but now he’s channeling all that into Basque traditions. The guy’s philosophy is that cooking is a universal language and shared meals are opportunities to bring people together and celebrate the stories behind the food.

That’s exactly the kind of chef you want interpreting a cuisine that’s all about community and celebration.

Basque Meets West Coast Creativity

They worked with Chef Juan Gonzalez from Mesa Agrícola to develop a menu that stays true to Basque cooking while adding that modern edge. We’re talking about a cuisine that’s been an international force but hasn’t really had proper representation here in San Diego.

The Basque region has this incredibly welcoming culture and amazing landscapes that translate into bold flavors and rich traditions.

What they’re doing is taking those time-honored Basque rituals and reimagining them with California creativity. Each dish and drink is supposed to tell a story about the region and take you on this immersive sensory voyage through Basque Country.

That’s a pretty ambitious goal, but when you’ve got the passion and the right team, it actually works.

Pintxo Hour is Where It’s At

Tuesday through Friday, they’re doing Pintxo Hour, which is basically the Basque version of happy hour. Pintxos are those small plates that are perfect for sharing and trying a bunch of different flavors without committing to one big dish.

It’s the ideal way to experience what they’re doing, especially if you’re new to Basque cuisine.

See you there!

CTZN Tapas Bar & Restaurant proves that the best new guest experience sometimes comes from bringing distant traditions to familiar places.

???? Tuesday–Saturday, 3 PM–10 PM (Pintxo Hour: Tuesday–Friday, 3 PM-5 PM)???? 343 South Highway 101 Suite 110, Solana Beach????? Reservations can be made here?? More info here

See you there, San Diego!

Colosseo, a new Italian-inspired restaurant, is getting ready to open in Solana Beach at 945 Lomas Santa Fe Drive.

The restaurant is set to move into the former home of Pizza Nova in the Loma Santa Fe Plaza, according to a recent liquor license application submitted by owner Roberto Ciacciofera. While an official opening date has not been announced, customers can expect a menu featuring Italian classics and elevated dishes, with a focus on fresh ingredients and handcrafted recipes.

Ciacciofera brings over 10 years of experience in restaurants, events, and catering. He previously partnered to open R & G Salumeria Wine Bar in Little Italy, and also founded Dolce Vita Events, which emphasizes memorable dining experiences and personal hospitality. “I am inspired daily by my love for life, family and friends, my job, and the people I have yet to meet in this Dolce Vita,” Ciacciofera shared on his personal website.

The Solana Beach restaurant marks Ciacciofera’s first restaurant in the North County area. The Loma Santa Fe Plaza space offers visibility along a popular commercial corridor, providing a mix of indoor and potential patio seating. Menu highlights are expected to include handcrafted pastas, wood-fired pizzas, and traditional Italian entrees, alongside curated wine and cocktail selections. Guests will likely experience a combination of casual dining with the option for more elevated meals, continuing Ciacciofera’s focus on approachable yet memorable experiences.

Roberto Ciacciofera has previously worked on projects emphasizing quality ingredients, thoughtful menus, and hospitality-driven concepts. He recently worked with Alberto Morreale earlier this year to open Piedra Santa, a new Argentinian steakhouse in Little Italy, where he developed dishes such as dry-aged steaks and Parrilladas that reflect his culinary approach and commitment to creating signature dining experiences. Colosseo is expected to bring a similar balance of flavor, comfort, and Italian flair to Solana Beach.

Dave’s Hot Chicken, a Nashville-style hot chicken restaurant, is getting ready to open in Solana Beach at 905 Lomas Santa Fe Drive.

The company’s new location is set to move into the former Einstein’s Bagels at Loma Santa Fe Plaza, according to permit filings submitted to the San Diego Department of Environmental Health and Quality. While an exact opening date has not been announced, the restaurant will be operated by franchise owners Lawrence Kourie, Deryl Pangelinan, and Loralin Acoba. Customers can expect the brand’s signature spicy fried chicken sandwiches, tenders, and sides, served in a casual, fast-casual environment.

The Solana Beach Dave’s Hot Chicken will be run by franchise partners Kourie, Pangelinan, and Acoba, who already operate locations in Pacific Beach, El Cajon, Escondido, and more. Their expansion in San Diego emphasizes consistent food quality, community engagement, and the brand’s signature menu of customizable spice levels, classic sides, seasonal specials, and quick-service options for dine-in and takeout.

Founded in 2017 as a Los Angeles pop-up, Dave’s Hot Chicken has grown into a global brand and was acquired in 2025 by Roark Capital, which also owns Subway and other major franchise groups. Kourie confirmed that the Solana Beach site is one of its franchise locations, reflecting the brand’s continued regional growth and strong local demand following the Roark acquisition.

Dave’s Hot Chicken will join a handful of other food-forward tenants at Lomas Santa Fe Plaza, including Habit Burger Grill, Jersey Mike’s Subs, Primos Mexican Food, Samurai Restaurant, Starbucks, and soon-to-open Colosseo, an Italian-inspired restaurant taking over the former Pizza Nova space.

Among these is Our Green Affair Cafe, a vibrant, health-forward eatery that is open and continuing business as usual. The cafe is beloved for sourcing high-quality, seasonal ingredients and crafting dishes that deliver both exceptional flavor and wellness value. With easy online ordering and a full catering program for special events, Our Green Affair brings freshness, creativity, and community-minded dining to Solana Beach.

Correction: A previous version of this article stated that Dave’s Hot Chicken would replace Our Green Affair Cafe, which was incorrect. Our Green Affair Cafe is still open and in business.