At the heart of the Gaslamp experience is dining. And you’ll find more restaurants here, in greater variety, and with more national acclaim, than anywhere else in San Diego. The dining experience extends from authentic Mexican and classic steakhouses to elegant French and Italian, California-style sushi, exotic Mediterranean and Asian, American diners and even family style. Who says you can’t have 5 meals a day?
322 5th Ave, San Diego, CA | (619) 230-0382
The original Acqua Al 2 came to life in Florence in 1978. Featuring the same creative Tuscan cuisine, owner and Executive Chef Martin Gonzalez opened the first international Acqua Al 2 in the heart of the Gaslamp Quarter. Enjoy a true Italian fine dining experience.
950 6th Avenue, Suite C, San Diego, CA | (619) 794-0444
Named after an age-old fermentation process used for Italian breads and pizza doughs, Biga is a classic celebration of authentic artisanal cuisine. From our expansive, white Carrera marble countertops to our two 5,000 lb. Italian-made, 900 degree wood-fired ovens, your senses will stir with anticipation upon entering our elegant, fast-casual space.
Biga is more than a pizzeria, serving an Italian-influenced breakfast, plus focaccia sandwiches, salads, bruschettas and wood-fired dishes such as Fried Polenta and local, pasture-raised Porchetta for lunch and dinner. Our menu is ever-changing, based on what’s in season and available from local farms and purveyors. The integrity of ingredients we use is paramount, with no canned sauce or frozen ingredients used in any of our dishes. Sausages and desserts are made are handcrafted under our roof. We also feature artisanal gelatos and a coffee bar fueled with locally roasted beans, ground on our state-of-the-art Italian espresso machine that puts out some of the best coffee drinks in San Diego… All at an affordable price.
531 Broadway , San Diego, CA | (619) 241-2251
Ramen YAMADAYA's specialty is Tonkotsu broth ramen noodle. The rich flavored soup is cooked with pork bones after more than 20 hours of boiling. For the first 10 hours, the cauldron is boiled with the strong fire to break bones into flakes. Then, it is simmered for another 10 hours to extract the genuine pork bone broth. This process makes the soup rich and tasty. You will feel the deepness of our Tonkotsu broth after a sip of it.