One beautiful Wednesday morning just before 11 a.m., I found myself faced with a mountainous pile of thinly sliced, slow-roasted, tender roast beef generously slathered with James River BBQ sauce, mayonnaise, and white American cheese (the traditional “three-way”), sandwiched between a buttered and grilled caramelized onion bun.
Looking at the towering challenge before me, I thought, “Surely I won’t be able to finish all of this right now.”
Approximately three minutes later, as I wiped the remnants of the now completely vanquished Super Beef from Big Jim’s Roast Beef from my hands, table, shirt, pants—and yes, a bit out of my hair—I realized there was no chance of any part of that sandwich going home with me. Not only was it ridiculously, awesomely delicious, chef/owner James “Big Jim” Jones had just explained that these types of sandwiches are best eaten immediately, as per Massachusetts’ North Shore Beef Code.
Photo Credit: Beth Demmon
“These are the beef guidelines,” he explains, pointing to a list of rules lorded over by a very angry looking anthropomorphic roast beef sandwich that I would venture to guess at least a few hundred people in Massachusetts have tattooed on them. He runs through each rule, ranging from acronyms for efficient ordering (COTB: Cheese on the Bottom vs. COTT: Cheese on the Top) to review criteria for comparing notes with other aficionados (B2B: Beef to Bun ratio or NGB: Nicely Griddled Bun).
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He stopped at TIB: Time in Bag. Ideally, the time your sandwich spends in a to-go bag should be as close to zero as possible—every second the medium-rare beef sits on a bun and not on your tongue, it goes from pink to gray. “You want to have no time in bag,” he says. “As soon as you get it, eat it.”
There aren’t a ton of places in Southern California to get a legit New England–style North Shore roast beef sandwich, and Big Jim’s feels like a teleporter to Massachusetts, where Jones originally hails from. When he moved to San Diego in 2016, he worked in a few kitchens around town like Ono Grinds, Wicked Maine Lobster, and Cloak & Petal for a couple of years. Cue the pandemic, and the at-home boredom.
Courtesy of Big Jim’s Beef
He picked up a deli slicer from OfferUp and started roasting and slicing roast beef like he used to get back home. Making sandwiches for himself turned into making sandwiches for friends. That turned into making an Instagram page for deliveries and then a pop-up at Poor House Brewing Company in North Park. Finally, it becameabooth at a couple of farmers markets.
Three years later, he got the chance to lease a small storefront in Pacific Beach, and celebrated the restaurant’s two-year anniversary this September.
Like the roast beef, Jones’ business plan takes time. “[I] let the universe work pretty naturally and organically,” he says in terms of his expansion plans. He’s in no rush to open a second storefront, but would be open to it once he feels the Pacific Beach location gets fully dialed in. There’s still a bit of customer education to do, because a North Shore-style roast beef sandwich shouldn’t be messed with, and the customer isn’t always right (at first).
“If people come in and they get a roast beef sandwich and ask me for ketchup, I say, ‘What are you using your ketchup for?’ And depending on what their answer is, you might not get the condiment that you want to go with your sandwich,” he says with a smile. “It’s beautifully perfect the way it is. Try it! And if you still want some condiments to go with it, come back. Let me know. I’ll take care of you.”
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Photo Credit: Beth Demmon
His signature sandwich is unquestionably the Super Beef, the New England regional classic that’s really not for the faint of heart. For a more diminutive approach, the Junior Beef is the same thing, but with slightly less roast beef on a plain bun rather than an onion bun. There’s also a French dip (which he admits isn’t a Massachusetts staple, but still beloved); a steak & cheese on a hoagie roll; and the homemade, hand-cut onion rings that have a cult following. (Warning: a large order of onion rings is bigger than you think.)
Despite making it to #33 on Yelp’s top 100 restaurants for 2025, a lot of Big Jim’s business comes from word of mouth and the small, but strong contingent of “Massholes” (he said it, not me!) in PB. “We’re the nicest jerks you’ve ever met,” Jones jokes.
But the San Diego sun must melt the grumpiness out of the East Coast transplants, because from what I can see, everyone leaving Big Jim’s is in a great mood, despite bulging bellies and barbecue-sauce smeared fingers. And now we can get real roast beef sandwiches and not have to deal with the East Coast’s nasty weather, San Diegans really do have the best of both worlds.
Big Jim’s Roast Beef & Subs is located at 4508 Cass Street, Suite B in Pacific Beach. Hours are Wednesday through Friday, 11 a.m. to 4 p.m., Friday through Saturday 11 a.m. to 7 p.m., and Sunday 11 a.m. to 6 p.m.Photo Credit: Marshall Williams
San Diego Restaurant News & Food Events
After A Year Of Rumors and Speculation, Las Cuatro Milpas Counts Down to Closing
The end was always going to come for Las Cuatro Milpas—the family said so themselves—and that time is nigh. The Barrio Logan property officially sold this week for $2.21 million, according to the San Diego Union-Tribune, and will likely cease operations by the end of the year.
The past year has been awash with rumors of the restaurant’s imminent closure, originally vehemently denied by the Estudillo family on multiple occasions both online and in-person, but the property’s sale has now been confirmed by the family’s real estate agent Voltaire Lepe. According to the U-T, only the building and adjoining parcel will change hands (not the business name or restaurant itself) to the longtime next door neighbor, Iglesia del Dios Vivo Columna Inc., the controversial Light of the World Church (again, something the family said would not happen). But mounting debts and aging owners leave few options, it would seem.
With so many conflicting narratives of what people wished would happen and what is actually happening, it’s a bit of a bummer how the end is shaking out for this iconic institution. But in the dwindling weeks we have left to enjoy the best beans and tortillas in town, I propose we focus on remembering the amazing 92 years the Estudillos gave San Diego. Take every opportunity you get to grab a taco and thank the ladies behind the counter for their long and tireless service. Las Cuatro Milpas, you will not be forgotten.
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Beth’s Bites
Crack Taco Shop is slowly, but surely extending its domain across San Diego. The home of the “world famous crack tri-tip taco” (debatable on being world famous, but still tasty) just opened its third location in Encinitas, and is less than a month away from opening its fourth location at 1009 Orange Avenue on Coronado. The group also just announced that they ditched seed oils in favor of olive oil and beef tallow, so if that’s a thing you keep track of, go ahead and add them to your list of seed oil-free restaurants in San Diego.
If you’re looking to do some good in the community today, consider grabbing a bite at Just Peachy Market in Encinitas. Owner and father of two, Noberto Ambrosio recently had his immigration case reopened and is expected to appear before an immigration judge on November 25. He and his family posted a message of how they can best be supported, including writing to the judge or emailing the court, continuing to shop at Just Peachy, or even just stopping by with a message of support and solidarity.
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Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
36.9 — The percentage of groundballs that Márquez yielded in 2025, a career low and significantly below his career average (48%). Márquez’s groundball rate was regularly above 50% before requiring Tommy John surgery in early 2023. He made one start in 2024 and struggled mightily while making 26 starts last year.
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Down — Márquez had a 4.40 ERA through his first seven years in the majors, not bad considering he pitched roughly half his games at one of the best hitting environments in the majors. In fact, Márquez has a 5.17 ERA in his career at Coors Field and a 4.22 ERA in road environments. But Márquez underwent Tommy John surgery early in 2023, made one start in the majors in mid-July in 2024 (4 IP, 3 ER) and struggled throughout his first full year back in the Rockies rotation. The season was so difficult for Márquez that he was actually worse on the road (7.32 ERA) than he was in 11 starts at Coors Field (5.98 ERA). His strikeout rate (5.9 per nine innings) and strikeout-to-walk ratio (1.73) were the worst of his careers, as was his walk rate (3.4 per nine innings), while his hit rate (12.0 per nine innings) was the second worst of his career. On top of that, Márquez’s groundball rate was also the lowest of his career (see stat to note) and ranked in the bottom 22nd percentile of the league and his hard-hit rate (48.5%) and average exit velocity (91.7 mph) both ranked in the bottom 2 percentile of the league. One reason: a 94.8 mph four-seamer is down a few ticks than the height of his effectiveness. Márquez reached free agency after the season and signed with the Padres in February.
2026 OUTLOOK
Márquez has a big-league deal with the Padres, but he’ll have to rediscover his pre-elbow-reconstruction form to hold onto a roster spot, as RHP Griffin Canning (Achilles) is expected to push for a spot at some point this season and the likes of LHP JP Sears, RHP Matt Waldron and minor league signees like Marco Gonzales could warrant looks if Márquez’s struggles continue into 2026.
German Marquez #33 of the San Diego Padres participates in drills during spring training workouts at the Peoria Sports Complex on Monday, Feb. 16, 2026 in Peoria, Ariz.(Meg McLaughlin / The San Diego Union-Tribune)
In today’s Daily Dirt, I mentioned that the search at San Diego was done. Here’s the official announcement from USD on the hiring of JR Blount as their next head men’s basketball coach:
University of San Diego Athletics has named JR Blount the 15th head coach in San Diego men’s basketball program history, USD Associate Vice President and Executive Director of Athletics Kimya Massey announced on Monday.
Blount arrives in San Diego with a reputation as one of college basketball’s rising coaching talents after helping lead Iowa State to four NCAA Tournament appearances in four seasons.
He joins the Toreros after five seasons on T.J. Otzelberger’s staff at Iowa State, where the Cyclones compiled a 95-45 record during his tenure, won the 2024 Big 12 Tournament Championship and reached the NCAA Tournament Sweet 16 in 2022 and 2024 — one of the most successful stretches in program history. Iowa State finished in the AP Top 15 in each of those four seasons and climbed as high as No. 2 nationally in each of the last two years. During the 2025-26 season, the Cyclones opened with a 16-0 start, highlighted by victories over No. 1 Purdue, No. 2 Houston, No. 9 Kansas and No. 14 St. John’s.
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“After a thorough and highly competitive national search, we are proud to welcome JR Blount as the next head coach of USD men’s basketball,” said Massey. “JR is an outstanding leader, a relentless competitor and one of the brightest rising coaches in college basketball. Even more importantly, throughout this process I came to know him as a humble leader with strong integrity and deep family values. JR has been a part of winning at every level of his career and understands what it takes to build a program that competes with toughness, discipline and consistency. Just as importantly, he believes in developing young men holistically and leading in a way that reflects the values of this university.
“This is a pivotal moment for our program and JR’s vision aligns with our belief that San Diego men’s basketball should compete in the upper tier of the WCC and position itself to be a regular NCAA Tournament participant. We are excited about what lies ahead under his leadership.”
“As a product of Catholic education and deeply committed to USD’s mission and values, Coach Blount is an outstanding role model for the young men in our Torero basketball program,” said USD President James T. Harris III. “He brings an impressive resume with deep experience, a winning track record and — above all — a commitment to the overall wellbeing of our student-athletes.”
“I’m incredibly honored and grateful for the opportunity to lead USD men’s basketball,” Blount said. “We are so thankful to Athletic Director Kimya Massey and President Harris for this opportunity. This is more than just a coaching position for me — it’s a chance to become part of a community and build something meaningful. My wife and our three daughters are excited to make this move together and we can’t wait to invest in this university and the relationships that make it special.
I come to USD with a deep desire to win — to compete relentlessly, to develop our young men to their fullest potential and to build a program our fans can be proud of. Winning championships is important, but so is building a culture of toughness, accountability and love. We’re going to work every day to represent USD the right way, on and off the court. I’m ready to get started.”
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Blount played a key role in Iowa State’s rise under Otzelberger, helping orchestrate one of the most significant program turnarounds in recent Division I history. In his first season with the Cyclones in 2021-22, Iowa State rebounded from a two-win campaign the year before to finish 22-13 and advance to the NCAA Tournament Sweet 16. The Cyclones quickly established a national reputation for defensive toughness, ranking among the nation’s best in scoring defense, defensive efficiency, steals and turnovers forced.
Over the next three seasons, Blount helped Iowa State sustain that momentum. In 2022-23, the Cyclones advanced to the NCAA Tournament and recorded nine wins over AP Top 25 opponents, tied for the most in school history. In 2023-24, Iowa State won the Big 12 Championship, finished 29-8, posted an undefeated 18-0 record at Hilton Coliseum and advanced to the Sweet 16. Most recently, the 2024-25 Cyclones finished 25-10, climbed as high as No. 2 in the Associated Press poll, earned another NCAA Tournament appearance and closed the season ranked No. 17 nationally.
Known for his work in player development, recruiting and culture-building, Blount has mentored multiple all-conference and All-America caliber players throughout his coaching career. At Iowa State, he developed some of the Big 12’s top performers while contributing to a program identity rooted in toughness, connectivity and competitive excellence.
Prior to Iowa State, Blount spent three seasons at Colorado State, where he helped elevate the Rams into one of the Mountain West’s top programs. During his tenure in Fort Collins, Colorado State signed the highest-rated recruiting class in program history and posted consecutive 20-win seasons, including a 20-8 finish and a run to the NIT semifinals in 2020-21. He also played a leadership role in Colorado State’s Together Initiative, which promoted social justice and racial equality on campus.
Blount also previously served in coaching roles at Drake and Saint Leo and began his collegiate coaching career as a graduate assistant at Wisconsin-Stevens Point, where the program won the 2010 NCAA Division III National Championship.
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A former three-year team captain and two-time team MVP at Loyola University Chicago, Blount later played professionally for the Leicester Riders of the British Basketball League during the 2010-11 season. He earned degrees in psychology and sociology from Loyola in 2009 and later received his master’s degree in education from UW-Stevens Point in 2012.
A native of Milwaukee, Blount and his wife, Ashley, have three daughters: Maya, Zuri and Gema.
UNIVERSITY CITY (KGTV) — San Diego police are investigating the death of an 81-year-old woman who was found unresponsive in her apartment in the 6300 block of Genesee Avenue.
Officers and San Diego Fire-Rescue personnel responded to a 9-1-1 call at about 11:56 p.m. on March 6.
First responders found the woman in her bedroom, unresponsive and “positioned awkwardly on a bed.” Despite immediate life-saving efforts, she was pronounced dead at the scene.
Detectives from the San Diego Police Department’s Homicide Unit were called to the scene due to “unusual circumstances,” police said. The cause and manner of death remain undetermined.
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Investigators are working with the San Diego County Medical Examiner’s Office to determine what happened.
Anyone with information is asked to call the Homicide Unit at (619) 531-2293 or Crime Stoppers at (888) 580-8477.
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