Six exciting restaurants are coming to the University of California San Diego in 2021, bringing the best of the local restaurant scene to campus for all to enjoy. They will open in the new North Torrey Pines Living and Learning Neighborhood, helping to make UC San Diego a hot spot to sample buzz-worthy food from the region.
“For our first living and learning neighborhood, we wanted to create a distinctive identity that residents and visitors would connect with on a personal level,’ said Chancellor Pradeep K. Khosla. “By purposefully adding points of pride through architecture, open space and carefully-curated retail and dining options, this neighborhood becomes a home for residents and a draw for visitors. These locally owned, independent restaurants are crucial to creating a unique atmosphere to live, learn and play.’
Students shared in surveys that they are looking for food that represents the “San Diego experience? on campus, especially as San Diego is regularly ranked as a top city for food in America. The new restaurants are part of a significant and exciting transformation to make campus a premier destination for students and the wider community.
Blue Bowl is the original create-your-own superfood bowl concept that serves a wide range of superfood bases and unlimited topping combinations for a flat bowl price. Blue Bowl began in farmers’ markets and grew to have multiple locations in Los Angeles and Orange Counties. Two of the partners forged lifelong friendships as roommates while undergraduates at UC San Diego.
Copa Vida Café is a Specialty Coffee, Tea and Food company that was born in Pasadena and grew in San Diego. With seven café locations and one roasting company that has been in operations for seven years, Copa Vida specializes in designing experiences for customers with a focus on creating community gathering places where the coffee, tea and food becomes a basis for dialogue, connections and great times.
Fan-Fan features delicious and healthy Chinese and Asian fusion food at reasonable prices. Fan-Fan and Taste of Hunan in Scripps Ranch are focused on flavors from Hunan, famous for aromatic and spicy flavor, as pepper is the most important condiment. Some of the more popular dishes on the menu include stir fried pork with chili pepper, sautéed beef with pickled chili pepper, steamed fish and plenty of vegetable choices such as sautéed cauliflower, Chinese cabbage, string beans and mapo tofu. Fusion favorites, like orange chicken and broccoli beef are also available. Fan-Fan, led by a UC San Diego Rady School MBA alumnus, hopes to transform the culinary experience on campus by offering the best in Asian cuisine with a warm and friendly environment for anyone to call their home away from home.
Plant Power Fast Food specializes in 100% plant-based versions of all of the fast-food classics, such as hamburgers, fries and shakes served in compostable and biodegradable packaging. Their mission is to provide healthier, new choices that are better for the planet and our animal friends.
Shōwa Hospitality presents UC San Diego’s new ramen spot, Shōwa Ramen, inspired by the retro Shōwa era in Japan. Old school meets new school with the mix of authentic flavor and a clean modern design that emphasizes simplicity and the highest quality ingredients. The chef will create both Japanese style ramen such as tantan noodle and spicy miso as well as Chinese style ramen such as mabo tantan with kakuni (cubed pork belly) and pakomen. For health enthusiasts, vegetable ramen and seasonal ramen will be offered. ShōwaHospitality is the group behind popular eateries including The Taco Stand and Himitsu sushi.
Crafting a Space to Create: visual artist and designer Annika Nelson has been chosen to lead the new UC San Diego Craft Center.
Serving foods you may struggle to pronounce, Tahini is the story of two best friends’ quest to bring you the most authentic Middle Eastern street food this side of the Nile. Tahini is operated by a group of immigrants and refugees, bakers and butchers, students and artists, with different backgrounds and religions, who came together over a shared love of freshly prepared pita bread, house made falafel, shawarma and more.