The industry built this one. Had it been half-ass, it never would've worked. Lion's Share opened up 14 years ago, a sliver of a dark den of a craft cocktail bar and semi-restaurant near Seaport Village. But on the wrong side of the street. Not a destination. Foot traffic, zilch.

And yet, the bartenders were some of the best in the city, experimenting with the fringes of what was possible. Back then, craft cocktails were actually a new thing. We were coming hot and heavy off of the bottled-juice-and-vodka generation. The concept was quirky enough—cooking alternative proteins (boar, frogs legs, venison, elk, etc). The owners lived upstairs.

Lion's Share became where your favorite bartender ate, an icon among those in the know. It got new owner blood last year with two chef brothers, Dante and Danny Romero. One had cooked briefly at the three-Michelin-star Addison. The other rose through other kitchens, eventually overseeing a massive casino food program.

Together, they were the opening chefs at Wormwood in North Park. They formed a pop-up dinner series called Two Ducks, then debuted Service Animals with cocktail guy Ian Ward, and now handle the food program at Ponyboy in Point Loma.

The brothers come into SDM to talk about life in Calexico, in the kitchen, and the evolution of a city's food culture. Oh, a furry lion visits the studio, too. Check out Lion's Share HERE.

Discover more at San Diego Magazine.

As the food writer for SDM since 2011, Troy has been compiling the "Best Restaurants" list in San Diego Magazine for the past 15 years. All year long, he eats throughout the city and keeps a running Notes document filled with the best restaurants and dishes and drinks he finds. It operates like his personal leaderboard.

He shares that list in the issue every year alongside the readers' picks. He's putting this year's list together right now, out June 1.

For this episode of Happy Half Hour, he pulls back the curtain on the process. How this massive issue comes to be. He also reveals his short list for a couple categories—Best Burger, Best Italian, and Best New Restaurant. Then asks the audience for their recommendations to go try as he finalizes his picks.

"Everyone tells me I have to try North Park Beer Co's burger, so I'll start there," Troy says. "What else am I missing? Tell me my picks are dumb, show me the error in my burger ways."

More from the episode:

02:25 The story of how Troy nearly killed "Best Restaurants" when he and Claire took over San Diego Magazine, and what made him change his mind

05:20 The criteria for making his picks. Michelin only takes into account food—not ambiance, plating, or service. Troy takes in the ambiance. "I go to a restaurant to be transported, otherwise I'd eat fried chicken in my backyard," he says. "But that doesn't mean it has to be a million-dollar buildout. One of my favorite ambiances is Fathom Bistro, which is a tiny hot dog stand on a fishing pier."

Troy also takes into account the values/ethics of a restaurant. "If I've got a tie and I know one chef treats people really well and buys as sustainably as possible, I'm going to go with that restaurant," he says. "We eat with our mouth but also our heart—values matter."

04:52 How he doesn't overvalue his own opinion. "I've been studying food for a long time and have been lucky to eat out a lot, try food from some of the best chefs in the country," Troy says. "But I don't eat with your mouth. I don't propose this is the ultimate list or any such hooey. It's just my list that I give to family and friends I care about whenever they ask, 'What's the best Thai restaurant in San Diego?'"

03:20 The annual question of whether or not lists like these are pay for play. "Not even close—you don't work for 20 years getting an audience to trust what you say and then throw that away," Troy says. "I have so much respect and gratitude for the restaurants who support what we do at SDM. But I don't think they want me doing that, either. I trust they want to support a real media co that doesn't bullshit people. If they're just trying to buy the list, it's probably not a long term relationship anyway."

SDM's annual Best Restaurants issue is out on June 1. You can vote now at https://bosdvote.sdmag.com/.

Terra chef Jeff Rossman spills secrets of the catering world and we name our favorite farm-to-table restaurants

One of the absolute best deals in San Diego recently? A $12 ribeye from one of the better chefs in the city. A $10 pasta dish he made for a wedding. Jeff Rossman was one of the first local chefs to cook modern farm to table with his restaurant, Terra. Opened it in 1998 with his dad, who had run a restaurant in Mission Valley called Pam Pam.

Last year, he started getting so much catering business that he converted his restaurant in College Area to a catering hub. The secret about catering? When you order steak or a pasta or some elaborate farm to table dish for your big life event, the caterer cooks an "overrun"—15-20 percent more food than they think will be needed based on the amount of guests.

Nothing worse than running out of food at a wedding.

Usually, the unused overrun goes to staff or is donated—both of which Rossman does. But now he's started something called "Zero Waste Gourmet," where he sells those dishes at his restaurant space the day after for some ridiculously low price. A ribeye in a bordelaise sauce with some smashed potatoes and glazed local farm carrots for less than $15 (I'm making this up now, because it always changes based on the event).

Rossman makes his food costs back as a business owner, and those in the know get a screaming deal on big-day meals.

Rossman comes into the HHH studios to talk about the ins and outs of the catering world. We also hail the magic of Sushi on a Roll, and name some of our top farm to table restaurants in the city—the ones really doing it right and working with farmers, ranchers, growers, makers. And doing it well. From Nine-Ten to Callie to Market and others.

Follow Terra American Bistro HERE. Follow Jeff HERE.

Discover more at San Diego Magazine.

San Diego's next-gen Filipino American chefs are bringing their adobo roots to the top kitchens

Multiple-time James Beard nominee Tara Monsod comes in to talk about kitchen life and the rise of Filipino food—the fare she grew up with—in San Diego. She and host Troy Johnson run through their list of the best date spots in the city, including oysters on the only rooftop hideout in North Park (Deckman's North), a tuckaway in Mission Hills that Troy named "Restaurant of the Year" (Wolf in the Woods), a Point Loma classic laden with enough candles to conjure even the sleepiest libido (The Venetian), and other spots where food doesn't disappoint the ambiance.

As for Filipino food, it was just a matter of time. Sisig and lechon kawali would not be denied their rightful glories. San Diego has one of the strongest Filipino American communities in the US. For decades, the cuisine was represented by a few staples in National City (shout out, Tita's Kitchenette). The best adobo was in the parks, cooked by local families. The kids of those families who chose to cook for a living learned in French and Italian kitchens.

Eventually, they'd turn those skills to the dishes they grew up with. In San Diego, chefs like the late Anthony Sinsay, Craig Jimenez, Phil Esteban (White Rice) and Tara are leading the way. Follow Tara HERE.

Discover more at San Diego Magazine.

#419 You've barely touched your fries. Why do you look hungry and not hungry at the same time?

The big discussion on this week's episode: Ozempic is the wobbly, wet-gremlin Yelp commenter who wants to rain on America's happy restaurant parade. We re-air the interview you probably skipped the first time we had it a year ago because it sounded like tinfoil-hat conspiracy theory stuff.

But now, the Ozempic effect is real. Almost every restaurateur who talks to food editor and Happy Half Hour host Troy Johnson is expressing the same thing. Makes sense. If 10, 8, or 1,000 percent of Americans are on a diet drug that makes them eat or drink less, it stands to reason it's going to affect businesses who sell eating and drinking.

In food and drink news: San Diego's most iconic restaurant buildings in North Park sat vacant for seven years. Now a chef who trained at Jean-Georges is opening the first San Diego location of Bacari in the former Urban Solace space.

In La Jolla, you're getting Jaybird Superette, a bodega and pastries and snacks and wine and cheese shop from a baker from Thomas Keller's three-star Michelin, Per Se. San Diego legend George's at the Cove has completed its rooftop dining remodel and reopens this week for a new era from chef Trey Foshee.

And two of the city's top young chefs—multiple Beard Award nominee Tara Monsod (Animae/Le Coq) and David Sim (Kingfisher) are trading places (kind of) for a special two-week collab.

Is the Ozempic effect real? Listen to what great San Diego reporter Claire Trageser found in her research. Follow Claire HERE.

Discover more at San Diego Magazine.

At Coco Maya, try chef Phil Humphrey's skirt steak with chimichurri, his big-knuckle lobster tacos, and a damn phenomenal coconut shrimp (the '80s classic will be slandered no more).

What's your favorite soup in San Diego? The one that rearranges your DNA into a dumb, smiley emoji?

On this episode of Happy Half Hour we do a fantasy soup draft of our 12 favorites in the city—from the corn piñon soup at Wolf in the Woods to the pozole at Super Cocina and pho at Pho Hoa.

We set up shop in the Yucatan rooftop wonderland that is Coco Maya and get the story from co-owner Rob McShea, who tells us how he went from working as a door guy at Thrusters in PB to opening up his first restaurant (Miss B's Coconut Club, which is still kicking so he did OK) despite having absolutely no clue how to run one, searching out the best damn chef in New Orleans and convincing him to move to San Diego to open Louisiana Purchase, and then finally taking the big gamble in the restaurant big leagues of Little Italy.

And, we drink copious amounts of Bebemos. It's "Bebemos Golden Hour" with co-owner and lifelong San Diegan Preston Caffrey—our citywide search for the best dishes to pair with the tequila of San Diego. Follow Coco Maya HERE.

Please listen responsibly.

Discover more at San Diego Magazine.

Broadcasting from The Shanty in Cardiff-by-the-Sea, Happy Half Hour looks at the week's biggest restaurant news, including the upcoming closures of Dreamboat and Vulture and the shuttering of Cucina Enoteca—plus an examination of why unpretentious neighborhood bars continue to anchor San Diego communities.

Host Troy Johnson also checks in on what's opening, welcomes back Bebemos tequila founder Preston Caffrey for a Golden Hour conversation about building a drinks brand in a tough market, and wraps with Shanty co-owner Mike Tornado on the staying power of a truly local bar.

One of Little Italy's top chefs is back.

Hard to overestimate how much Ironside Fish & Oyster changed the game when it opened in Little Italy in 2014. It was the dream concept for Jason McLeod, a chef who'd earned two Michelin stars in Chicago (for Ria). Little Italy was the unloading dock of San Diego's legendary fishing fleets, had that rich seafood history but no epic seafood joint. McLeod and CH Projects took over the old Farkas furniture store and turned it into a sort of ghost ship ocean liner (the suitcases along the wall are an ode to those roots) and oyster bar.

The lobster roll was the headlining dish that floored a city. But the real story was the relationships that McLeod formed with local fishermen who were pulling their boats into the nearby Tuna Harbor. There was no back door to Ironside, so the fishermen would lug their catch through the main dining room.

Fast forward… McLeod split with CH Projects, went on to help concept and launch a bunch of big-name things in Vegas (like Proper Eats, the food court in the Aria hotel). And now he's back. Not as a figurehead, but in the kitchen.

It's his restaurant. His new dream. His new rebuild (a wood fired kitchen is coming). He comes into Happy Half Hour to talk with Troy about the dream and what Little Italy was like in those early days. Follow Jason HERE.