Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
Good morning from Detroit,
That was a fairly easy game to sum up.
“Fortunately we had Nick Pivetta,” Padres manager Mike Shidt said. “And Adam and Suarez and Diaz.”
That quote is in my game story too. But it really is an apt summation.
You can read (here) in that story about how pretty much all the Padres got and pretty much all they needed for a 2-0 victory over the Tigers was another gem from Pivetta, Elias Díaz’s two-run homer and an inning apiece from Jason Adam and Robert Suarez.
Sometimes, fortunately for a team down three of its core offensive players, that is all it takes.
The Padres are mostly getting by one way or another.
They have had the best record in the major leagues for more than two weeks.
They were tied with the Dodgers and Mets yesterday. They are tied with only the Mets this morning.
A lot has been said about how good the National League West has been so far this season. Today is the first time in 2025 that the four good teams from the division have been situated this high in the standings:
Crazy that it sometimes can seem the Padres aren’t playing that well.
But for whatever nitpicking we can do about throws to the wrong bases or runners not going when they should or bunts that weren’t executed, they do continue to play pretty well despite what they are missing.

They could not possibly have kept up what they were doing. They could not have continued winning as they were. They could not have continued getting all the good bounces they were.
We can divide their season into thirds. They went 7-1 at the start, then 6-2 and are 4-4 over the past eight games.
They are one of four teams that have yet to lose more than two games in a row.
Wins like last night, eked out against an exceptionally sharp Jack Flaherty, are precious.
Nick Pivetta has cautioned multiple times the past few weeks that it is too early to make judgments about this season.
He won’t get any argument here.
But the fact is Pivetta has not only never been this good at the start of a season, he has never been this good over any five-start stretch.
You can read the game story to see how he went about holding the Tigers scoreless over seven innings while allowing a single baserunner in four different innings (two singles, two walks) and only once pitching with a runner in scoring position.
Through five starts, he leads the NL in ERA (1.20), WHIP (0.77) and batting average allowed (.155).
Here is what those five starts look like:

Pivetta had never before over the course of an entire season had three starts in which he went at least seven scoreless innings.
He did it twice in each of the previous three seasons.
In 2022, he had five starts in which he pitched at least seven innings without allowing more than three hits.
That was also the season he had a run that resembled this one.
In six starts from May 7 through June 4 of that season, he had a 1.32 ERA while going at least six innings in every game and throwing one of his two career complete games. He then allowed four runs over five innings in a start before posting a 1.93 ERA and going at least six innings in each of his next four starts.
In that 11-start stretch, he had a 1.95 ERA over 74 innings and allowed a .184 batting average.
Then … he lasted six innings in just two of his final 17 starts and finished ‘22 with a 4.56 ERA.
I wrote (here) after his first start with the Padres about mechanical changes he made. I wrote (here) after his third start about why his fastball, which isn’t exceedingly fast, plays so well.
“He looks better now,” said Padres shortstop Xander Bogaerts, who played three seasons in Boston with Pivetta. “I didn’t see so much of this. … He’s mixing it so well.”
Last night might have been Pivetta’s most impressive work in the sense that he was not sizzling right away.
The only start he was not effective this season was the one in which he was behind a lot. The way last night began, it seemed that might happen again, as he threw just 10 strikes among his 20 pitches in the first inning.
Pivetta contradicted an observation that he was “just missing” early.
The numbers said otherwise. So did his first walk.

So did his catcher.
“He was missing high … for a bit early in the game,” Díaz said. “But we were able to call some pitches a little bit down the zone more to the center part of the plate, and that gave him a little more confidence to be working with those pitches.”
Pivetta was behind 2-1 or 3-0 to four of the first five batters he faced last night. He would go on to face 21 more batters and throw two balls among his first three pitches to just two of them.
It is remarkable how much he has dominated counts this season, save for his one clunker.
Here is a breakdown:

Mason McCoy had exclusively played shortstop in his 25 previous major league games.
He had not played second base at Triple-A this season before being recalled Monday when Luis Arraez was placed on the seven-day concussion injured list. And he played there just twice in 2024 and a few dozen times in all his minor-league seasons.
He said before the game, “It’s gonna be interesting.”
It was spectacularly so in the eighth inning.
With one out and the Tigers’ Javier Báez on first base, Kerry Carpenter yanked a high popup down the right field line. McCoy ran a total of 113 feet to the side wall, leaped and caught the ball as he fell backward onto the tarp with his head going into the netting.
“There is so much foul ground over there,” McCoy said. “… There’s just a lot more foul ground than we’re used to. So as soon as he hit, I just kind of broke. I saw Gavin (Sheets) trying to give it a run too. I was just trying to beat it to a spot. I got under it enough to where I kind of called Gavin off (at the) last minute and just tried to get the glove up there.”
McCoy was not finished.
Two pitches later, he had a chance to make a play that was a lot harder than it even looked, as his line of sight was partially blocked both fielding and throwing the ball.
Gleyber Torres hit a ball 95 mph off the bat, up the middle, just missing pitcher Jason Adam and bouncing to the shortstop side of second base. McCoy dove to grab the ball, hopped to his feet and threw out Torres even as the savvy Báez was clearly moving as much as he could to position himself between McCoy and first base.
“It was right in line with Jason off the bat, and so I didn’t see it originally, and then it kind of kicked, and I dove,” McCoy said. “And I came with the throw, and Javy was, like, shifted over. He laughed. He was like, ‘I was trying, trying to get in the way.’ And I was like, ‘I know. I saw you.’”
Check out the 2014 @PSMLBaseball Rookie of the Year, Mason McCoy aka “The Human Highlight Real” make stellar defensive plays in his first big league game of the 2025 season!@ICC_CougarBsbll @wacohibaseball @UIBaseball @MillerLitePSML pic.twitter.com/dD6dJFRV7g
— Peoria Sunday Morning League Baseball (@PSMLBaseball) April 23, 2025
The Padres’ seven shutouts are tied for the most in MLB history through a season’s first 24 games.
It has been accomplished six other times since 1901, most recently by the 1992 Braves.
Those Braves shutouts came in games started by Charlie Leibrandt, Mike Bielecki, Steve Avery and Hall of Famers Tom Glavine (three) and John Smoltz. Six of those were complete games.
The starters for the Padres’ shutouts this season have been Kyle Hart, Randy Vásquez, Michael King (two) and Pivetta (three). King threw a complete game.
All right, that’s it for me. Early game (10:10 a.m. PT) today.
Talk to you tomorrow.
P.S. If you are reading this online, there is an easier (and free) way to get the Padres Daily. Sign up here to have it delivered to your inbox the morning after almost every game.
Originally Published:
SANDY, Utah — SANDY, Utah (AP) — Sergi Solans had two goals and an assist, Diego Luna added a goal and two assists, and Real Salt Lake beat San Diego FC 4-2 on Saturday night to extend its unbeaten streak to six games.
Morgan Guilavogui scored his first goal in MLS and had an assist for Real Salt Lake (5-1-1). The 28-year-old designated player has five goal contributions in his first six career games.
RSL hasn’t lost since a 1-0 defeat at Vancouver in the season opener.
San Diego (3-3-2) has lost three in a row and is winless in five straight.
Luna opened the scoring in the fifth minute when he re-directed a misplayed pass by Duran Ferree, San Diego’s 19-year-old goalkeeper, into the net.
Moments later, Solans headed home a perfectly-placed cross played by Luna from outside the right corner of the 18-yard box to the back post to make it 2-0. Solans, a 23-year-old forward, flicked a header from the center of the area inside the right post and past the outstretched arm of Ferree to make it 3-1 in the 37th minute.
Guilavogui slammed home a first-touch shot to give RSL a three-goal lead in the 45th.
Marcus Ingvartsen scored a goal in the 14th minute and Anders Dreyer converted from the penalty spot in the 66th for San Diego.
Ingvartsen has five goals and an assist this season and has 10 goal contributions (seven goals, three assists) in 16 career MLS appearances.
Rafael Cabral had three saves for RSL.
Ferree finished with five saves.
___
AP soccer: https://apnews.com/soccer
When John Resnick opened Campfire on a quaint little street in Carlsbad, Calif., in 2016, some locals weren’t sure what to think. The coastal enclave wasn’t exactly awash in innovative, chef-driven establishments, so it was a shock to see the dining room consistently full. Early on, one woman wondered aloud to Resnick, “Where did all these people come from?”
It’s a moment he remembers vividly. “I was struck by her statement, because I think she was surprised that so many other people in Carlsbad were there,” Resnick says.
The rest of the culinary world would take some time to catch up to what was happening. In 2019, when Michelin expanded to rate restaurants throughout all of California—not just the San Francisco area—Addison was the only one in San Diego to earn a star. But since emerging from the pandemic, the region’s food scene has grown dramatically. Driven by outstanding farms, ingredients, a bumper crop of talented chefs, and a G.D.P. approximately the size of New Zealand or Greece, San Diego County has become one of America’s most underrated dining destinations.
Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
Perhaps no single restaurant is a better emblem for this shift than chef William Bradley’s Addison, which opened in 2006. After landing his first star, Bradley knew he wanted more. To get them, he transformed his French-leaning fare to serve what he calls California Gastronomy, which combines the cultures of SoCal with impeccable ingredients and wildly impressive techniques, prizing flavor over flair. Michelin responded, awarding Addison a second star in 2022, and making it the first Southern California three-star restaurant just a year later. The accolade has created a halo effect, attracting culinary tourists from around the world.
Berry beet tartlets at San Diego’s three-star stalwart Addison.
Eric Wolfinger
“Earning three stars forces the global dining community to pay attention to a place that may not have been on their radar before,” says chef Eric Bost, a partner in Resnick’s four Carlsbad establishments.
Resnick recruited Bost, who spent time at award-winning outposts of Restaurant Guy Savoy, to run Jeune et Jolie, which he led to a star in 2021. They’ve since taken over an old boogie-board factory down the street and converted it to an all-day restaurant and bakery, Wildland. The space also hosts an exquisite tasting-counter experience called Lilo, which was given a Michelin star mere months after opening in April 2025. And as Resnick and Bost grew their successful Carlsbad operation, chef Roberto Alcocer earned a Michelin star for his Mexican fine-dining spot Valle in nearby Oceanside.
The stylish tasting counter at Michelin one-star Lilo in Carlsbad.
Kimberly Motos
About 25 miles to the south, another affluent coastal community is going through its own culinary glow up. In La Jolla, chef Tara Monsod and the hospitality group Puffer Malarkey Collective opened the stylish French steakhouse Le Coq. Chef Erik Anderson, formerly of Michelin two-star Coi, is preparing to launch Roseacre. And last year, Per Se alums Elijah Arizmendi and Brian Hung left New York to open the elegant tasting-menu restaurant Lucien, lured by the ingredients they’d get to serve. “A major reason we chose San Diego is the quality and diversity of the produce,” Arizmendi explains. “San Diego County has more small farms than anywhere else in the U.S., and its many microclimates allow farmers to grow an incredible range of ingredients year-round.”
Wildland’s spicy Italian sandwich.
Gage Forster
Chef Travis Swikard has also been a tireless advocate for the region’s ingredients since he returned to San Diego, his hometown, and opened Mediterranean-influenced Callie in 2021. There’s no sophomore slump with his latest effort, the French Riviera–inspired Fleurette in La Jolla, where he’s serving his take on classics like leeks vinaigrette and his San Diego “Bouillabaisse” with local red sheepshead fish and spiny lobster. Its food is bright, produce-driven, and attentive in execution, while the dining room maintains a relaxed and unpretentious style of service. And Swikard sees that approach cohering into a regional style with a strong network of professionals behind it.
“It’s really nice that we are developing our own identity, not trying to be like L.A. or any other market, just highlighting what’s great about the San Diego lifestyle and ingredients,” he says. “Similar to New York, a chef community is starting to develop where chefs are supporting each other. There is a true sense of pride to be cooking here.”
Top: In La Jolla, Lucien serves ocean whitefish with tomatoes turned into concasse, sabayon, and other expressions.
Little Debbie is officially expanding its doughnut range.
On April 14, the brand announced a new sweet snack: Chocolate Old Fashioned Donuts. The company says there was “massive consumer demand” for the original Big Pack Old Fashioned Donuts, which quickly became a top seller. Now, they’re just giving the people what they want.
The new snack is a chocolate old-fashioned cake doughnut finished with a sweet glaze and is launching in two formats:
The original, which includes six individually wrapped cake-style doughnuts with a vanilla glaze, first hit stores in June 2025 and, according to the brand, has been “consistently selling out.”
“We saw an incredible response to the Old Fashioned Donut we introduced last year,” said Scott Brownlow, Little Debbie’s brand manager, in a press release. We’re doubling down on what works and giving both loyalists and new fans an irresistible reason to head back to the store.”
Little Debbie’s Chocolate Old Fashioned Donuts are rolling out now to major retailers, grocery stores and convenience stores nationwide. As with the original Old Fashioned Donut, they become a permanent addition to the brand’s snack lineup.
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