#411 Bebemos cofounder Preston Caffrey and Waterfront Bar & Grill's Dennis Glover talk cocktails, what makes a good regular's bar, and running a local legacy

This week on Happy Half Hour, the crew posts up at the iconic Waterfront Bar & Grill, open since 1933 and still run by the same family. Co-hosts Troy Johnson and Jackie Bryant are joined by Bebemos Tequila cofounder Preston Caffrey and Waterfront GM Dennis Glover for a drink-fueled dive into one of San Diego's most beloved institutions. They talk through the bar's nearly century-old history, why Bebemos' $15 pour might be the best deal in town, and what it means to run a bar that still feels like home but serves some of the most high-quality pub grub in the city. To follow Waterfront click here.

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#410 We sit down with San Diego's longtime restaurant power duo to unpack their two-decade partnership and their latest La Jolla project.

On this episode of Happy Half Hour, Troy Johnson catches up with chef Brian Malarkey and restaurateur Chris Puffer to explore the story behind their newest venture inside the iconic former Herringbone space, now reborn as Le Coq. The trio rewinds through the early days at Ocean Air, the explosive rise of Seersucker, and the city-shaping impact of Herb & Wood—while reflecting on the hard work, near-misses, and creative friction that have defined one of San Diego's rare enduring restaurant partnerships. To Follow Le Coq click here.

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#409 Andrew Zimmern, a four-time James Beard Award–winning TV host best known for Bizarre Foods and for using food as a lens into culture joins Happy Half Hour co-hosts Troy Johnson and Jackie Bryant this week. A longtime champion of global food culture, Zimmern shares his new book, The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future and discusses why Americans misunderstand seafood and what San Diego can teach the rest of the country about primarily eating from the water.

Zimmern's new book is a guide to buying and cooking seafood in ways that are smarter for the oceans and the people who harvest from them. He breaks down the biggest myths that hold Americans back from cooking fish, shares stories from decades spent traveling and reporting on global foodways, talks about why markets like Tuna Harbor matter more than ever, and explains why harvesting food that comes from our oceans is the key to achieving sustainability goals. To follow Andrew click here.

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