#412 This week, Happy Half Hour host Troy Johnson talks with Food Network megastar Guy Fieri about how a one-off Flavortown joke grew into a national food brand, from pop-up kitchens to a fast-growing sauce line and a major new partnership rolling its offerings into 6,500 Circle K stores.

The two also revisit Fieri's early Food Network days, the demo tape that launched his career and the evolution of shows like Diners, Drive-Ins and Dives and Guy's Grocery Games, where Johnson frequently appears as a judge. Fieri also reflects on the work of the Guy Fieri Foundation, which now mobilizes volunteers and chefs to produce thousands of meals for families and first responders. Follow Guy here.

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#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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#408 On this week's Happy Half Hour, co-hosts Troy Johnson and Jackie Bryant sit down with Joe Bower and Dan Valerino, the duo behind Finca, one of North Park's buzziest and newest restaurants. The pair met during their Juniper & Ivy days and reunited to open a spot that blends the warmth of Spanish wine culture with California's seasonal bounty and upscale tapas culture. They dive into vermouth, sherry, and what it means to build a neighborhood restaurant and wine list with soul while reminiscing about the grind that shaped them. To follow Finca click here.

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#407 You've probably seen the video: A woman casually hand-rolling gnocchi on a cross-country flight, dusting flour across her tray table like it's just another day in the friendly skies. That woman is Katie Brooks, founder of Buona Pasta, and she joins Happy Half Hour co-hosts Troy Johnson and Jackie Bryant on this week's episode to talk about how a mid-air pasta moment went viral—and how it all started long before that flight. From leaving behind a stable corporate job to honoring her parents through handmade Italian recipes, Katie shares the story of building her business and her following, feeding strangers out of her Ocean Beach apartment, and turning a doughy side hustle into a full-time dream featuring a cookbook. To follow Katie click Here.

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#406 On this week's Happy Half Hour, Troy Johnson traces how our beer nerds turned San Diego into a food town—from Karl Strauss in '89 to the Brewers Guild in '97, the 2018 peak of 150+ breweries, and today's saner "new normal." Guests Estela Davila (Guild president), Kevin Hellman (Capital of Craft co-founder), and Brandon Kroegel (Coronado Brewing) preview San Diego Beer Week and its kickoff party, Capital of Craft. The event takes place Saturday, Nov. 8 at San Diego Harley-Davidson with more than 40 breweries participating and special collab pours. We discuss West Coast IPA's DNA, hop tech (cryo, terpenes), the rise of NA brews, and why this scene still runs on collaboration—plus quick bites on new bakery openings, anniversaries, and what to hit all week long. To follow Capital of Craft click HERE.

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#405 This week on Happy Half Hour, co-host Troy Johnson heads north to Solana Beach, where LANA has transformed the old California Pizza Kitchen space into a relaxed, wood-fired restaurant with real neighborhood soul. Co-owners Travis LeGrand and Mark Wheadon have built something rare for the coast: a spot that's stylish but still feels local, where dishes like gold-spotted Baja sea bass with agua chile and a half-roasted Jidori chicken that's fast becoming a San Diego classic.

At the bar, beverage director Brandon Curry keeps things bright and balanced with creative cocktails built around Bebemos Tequila, the local brand founded by Preston Caffrey that's showing up everywhere great drinks are poured. Between sips, the crew talks about Solana Beach's evolving food scene and the art of keeping things simple behind the bar. To follow Bebemos click HERE. To follow LANA click HERE.

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