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First Look: Tanner’s Prime Burgers Opens in Oceanside | San Diego Magazine

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First Look: Tanner’s Prime Burgers Opens in Oceanside | San Diego Magazine


Sometime in 2018 or 2019—he’s not sure exactly which—Brandon Rodgers called Eric Brandt. At the time, Rodgers was chef de cuisine at Benu, a three-Michelin-starred restaurant in San Francisco. He’d also done stints at The French Laundry and In Situ at SFMOMA and represented the US at the Olympics of culinary competitions, the Bocuse d’Or, where he initially met Brandt in 2007.

“He said, ‘Have you ever thought about doing a fast casual burger joint?’” recalls Brandt. “I’m like, ‘Brandon, you just got three Michelin stars. What are you thinking about a burger joint?’ And he’s like, ‘It would be the best burger joint in the world.’” 

The pair percolated over the idea and decided to try it, first as a concession concept at Acrisure Arena in Palm Desert in 2021 and then at the Del Mar Thoroughbred Club in 2023. But winning the Avocado Cup Culinary Competition at the inaugural Del Mar Wine + Food Festival last year convinced them to turn it into a full-fledged restaurant, with Brandt as owner/CEO and Rodgers as co-founder and chef.

Courtesy of Tanner’s Prime Burgers

“When we won that, it was kind of like, ‘All right, we probably better do a brick and mortar,” laughed Brandt

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Tanner’s Prime Burgers, a brick-and-mortar restaurant, officially opens this Friday, April 19 at the Freeman Collective in Oceanside. The 2,000-square-foot space will feature inside and outside seating and will use 100% USDA prime-grade beef supplied from Brandt Beef, Brandt’s family ranch, which has operated in the Imperial Valley since 1945. 

“This whole concept is about the beef,” explains Rodgers, adding that they will make every item on the menu with Brandt’s beef, from the bacon to the ice cream. But with burger in the name, it’s still definitely the star of the show. “We have one burger. You can get a single, or you can get that double,” he says. “We want to keep it simple and do it right.” 

But it will be the details that set them apart. The cheese is more than just cheese—it’s a unique aged cheddar that melts like American cheese, created especially for Tanner’s by Eric Greenspan from cheese company New School. Nearby, Artifex Brewing will brew the Tanner’s Lager and Tanner’s IPA. Honey for their sweet tea comes from Avery Girl Honey, another family-owned company near Brandt’s ranch. Even their Tanner’s Prime Hot Sauce is homemade, made with a 14-day fermented chile mash and blended with vinegar. 

Other menu items include options for kids, like a slider or all-beef hot dog, fries that come plain, cheesy, or “dirty” with beef tallow, a juicy, rich beef flavor rendered from beef fat. Yes, it’s decadent. But it’s outrageously delicious, and what Brandt says makes their ice cream extra creamy. 

Tanner's Prime Burgers' Fatty Patty which consists of two chocolate chip cookies between vanilla beef tallow ice cream available at their new Oceanside, San Diego location
Courtesy of Tanner’s Prime Burgers

“That creaminess from the beef tallow just holds—it can be a hot sunny afternoon, and it doesn’t melt all over you,” he laughs, pointing to their Fatty Patty, which is a scoop of the beef tallow ice cream sandwiched between two homemade chocolate chip cookies. “You can’t leave without trying a Fatty Patty.”

Rodgers and Brandt’s commitment to using as much of the animal as possible goes beyond the food. They also incorporated it into the design by Michael Francis, principal at SAINT (Studio for Architecture and Interiors), who used Brandt leather to create red leather barstools in the dining area. Rodgers says they took inspiration from fast-casual places like Chipotle and Shake Shack for a “functional, but simple” interior where people can get unpretentious food that will still knock their socks off. 

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Rodgers says the potential to captivate even more people by elevating a classic dish was a huge reason he left a three-star kitchen. “As a Michelin-starred chef, you’re preparing the best 40 meals a night, max,” he says. “What an opportunity to be able to try to prepare a burger that someone’s had 1,000 times, and try to serve that to 1,000 people a day. If you could touch 1,000 people versus 40 people a night, for me, that’s a great feeling.”

After April 19, Tanner’s will be open seven days a week from 10:30 a.m. to 10 p.m. The duo says they’ll see how it goes, but future locations are not off the table. “I’m focused on one, [but] Eric is focused on 21,” Rodgers jokes. Brandt agrees but says getting this off the ground has been an incredible journey already.

“I get chills thinking about the fact that we’re actually opening our first brick-and-mortar,” he says, recalling that prescient phone call from years ago. “This is a toast and a cheers to that call.”

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San Diego, CA

Hirving 'Chucky' Lozano signs record-breaking deal with San Diego FC

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Hirving 'Chucky' Lozano signs record-breaking deal with San Diego FC


Hirving “Chucky” Lozano is poised to set new salary standards in the Major League Soccer (MLS). The talented Mexican footballer has inked a historic deal with San Diego FC, becoming the highest-paid players in the league, second only to Lionel Messi of Inter Miami in terms of salary scale.

San Diego FC, an MLS expansion club, has reportedly agreed to a transfer fee of approximately $12 million with Dutch club PSV for Lozano’s services. This deal not only marks him as the marquee signing ahead of the club’s debut season in 2025 but also catapults him into an elite pay bracket, surpassed only by Messi and Lorenzo Insigne.

Lozano, who recently clinched the Eredivisie title with PSV, will continue playing in the Netherlands for the first half of the upcoming season before joining the San Diego squad in 2025. His impressive salary surpasses that of other Mexican stars in the league, such as Javier Hernndez, Hctor Herrera, and Carlos Vela, thereby setting a new benchmark for Mexican players in MLS.

The signing of Hirving Lozano is not just a significant step for his professional career; it also underscores MLS’s growing appeal to internationally renowned players. The 28-year-old winger, who has 70 caps for Mexico and is considered the national team’s biggest active star, re-joined PSV last summer from Napoli, where he played a pivotal role in securing the club’s first league title since the 1989-90 season.

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San Diego FC bolsters squad and leadership ahead of MLS debut

In addition to Lozano, San Diego FC has secured the signings of young American goalkeeper Duran Ferree and Danish veterans Jeppe Tverskov and Marcus Ingvartsen from sister club FC Nordsjlland, all set to join in the 2025 preseason.

As the club continues to build its roster and administrative team, they are reportedly in advanced talks with AS Monaco‘s technical director Carlos Avia Ibarrola for the sporting director role and have recently appointed Alianza de Futbol founder Joaquin Escoto to lead their academy program.

This summer, as Lozano gears up for Copa Amrica, where he will be a key player for Mexico, San Diego FC hopes to finalize and announce the deal, setting the stage for an exciting new chapter in MLS history.





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Ex-Florida Atlantic PG Nick Boyd transfers to San Diego State

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Ex-Florida Atlantic PG Nick Boyd transfers to San Diego State


Jan 24, 2024; Houston, Texas, USA; Florida Atlantic Owls guard Nick Boyd (2) controls the ball during the first half against the Rice Owls at Tudor Fieldhouse.
Image: Troy Taormina-USA TODAY Sports

Former Florida Atlantic point guard Nick Boyd has transferred to San Diego State, the latter school announced Tuesday.

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Boyd has two seasons of eligibility remaining and was a member of the FAU team that lost to the Aztecs in the memorable 2023 Final Four.

“Nick is everything you want in a player,” San Diego State coach Brian Dutcher said. “He prioritizes winning first and foremost. He is an elite point guard as both a scorer and playmaker. His ability to score at all three levels, 3-point shot, midrange and at the rim make him very hard to defend.”

Boyd played in 88 games and made 51 starts in three seasons for the Owls. He averaged 8.0 points, 3.2 rebounds and 2.1 assists and made 126 3-point baskets.

Last season, Boyd averaged 9.3 points, 2.7 rebounds and 1.8 assists in 27 games (14 starts). He knocked down 42 3-pointers.

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Boyd made a career-best 68 3-pointers and shot 40 percent from behind the arc in 2022-23, when FAU posted a school-best 35-4 record. The Owls were on the verge of reaching the national title game but San Diego State’s Lamont Butler made a game-ending shot to end that dream and push the Aztecs into the championship game.

Ironically, Butler just transferred from San Diego State to Kentucky.

Boyd made the winning layup with 2.5 seconds remaining in FAU’s 66-65 victory over Memphis in the first round of the 2023 NCAA Tournament. That marked the Owls’ first-ever NCAA win.

—Field Level Media



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Embracing Living & Grieving – San Diego Jewish World

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Embracing Living & Grieving – San Diego Jewish World


By Shayna Kaufmann

Shayna Kaufmann

SAN DIEGO —  Living and grieving co-exist. I was reminded of this yet again, in a palpable way, while on a recent trip to Scotland. I was visiting my daughter, Maya, who is studying in Glasgow for the semester. It was the second morning of my trip. I awoke to a string of frantic WhatsApp texts, from friends in my women’s group, about Angela, one of our intimate group of 10. The most recent text, written hours before, said, “She’s gone.” It was followed by a slew of broken hearted emojis.

I could not breathe much less wrap my head around those shocking words. I just saw her in the hospital, only days before I left San Diego. We knew her cancer prognosis was serious but none of us thought that death was at her door. I looked at my daughter, asleep next to me in my hotel bed, took my phone into the bathroom to track what happened, and sobbed.

Exactly one week before, the night before her scheduled surgery, I went with several other women in our group to visit Angela in the hospital. She was dressed in regular clothes, walking around, and looking as alive and beautiful as always. We talked about the surgery and how we could support her in her recovery. The seven of us seemed more worried and tense than Angela.

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Then, we made a huddle with Angela, wrapped our arms around each other, and sang a melodic healing prayer. At one point, I glanced up at Angela, and saw her intently listening, with an angelic smile on her face. Though she knew (we did not) that her cancer had metastasized, there was not a hint of fear or sorrow on her face. She appeared to be fully taking in every second of her life. When the prayer was over, we stayed in our huddle and silently swayed. None of us wanted to let go.

When I read the shocking news, I briefly thought about returning home to go to her funeral. I was double crushed to miss it. But Maya, Tara (my oldest who was soon joining us), and I would have also been crushed if I left. My compromise, supported by my daughters, was to return to San Diego a few days early, in order to attend the last night of Shiva (a Jewish memorial gathering in the days following one’s burial.)

Despite Angela’s passing, my week in Scotland was wonderful. The varied scenery and topography were breathtaking. I treasured the time with my young adult daughters, perhaps even more than usual, as Angela’s death drilled into me the preciousness and unpredictability of time. We laughed, shared “adult” stories, ate, drank, had deep conversations, and gasped together as I nervously navigated roundabouts and single-lane, two-way roads, while driving on the left-hand side of the road. An unexpected highlight, was our giddy time eating and talking in the car, while waiting hours for help to change a pot-hole demolished tire. None of us got upset or complained. It was what it was.

And, I often cried when I thought about Angela. On one particular drive, in the awe-inspiring Isle of Sky, Maya, our navigator and DJ, played some soulful Celtic music. The combined sounds and sights unleashed a barrage of tears. My daughters were old enough to understand that I needed to cry, and held space for me to let them roll. As I cried, I breathed in the spacious air and looked at the billowy clouds in a rare sunny sky. I was living and grieving.

Grief is part of life. It is inevitable. If we are grieving, we are living, though it can be easy to get lost  in a cloud of detached grief. Amidst my sorrow over Angela, I felt even more grateful for my life, my fortunate opportunities, and my treasured time with Tara and Maya. Angela did the same in the waning days of her life. I watched her joking around with her kids in the hospital, all the while knowing her remaining time on earth would be brief.

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May you all remember to create space to live as you navigate life’s inevitable losses. There is room for both.

*
Dr. Shayna Kaufmann, a psychologist, received her mindfulness teacher training through Dharma Moon and Tibet House US. She leads meditation workshops and retreats and teaches mindfulness individually.



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