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Preserving San Diego’s Historical Properties | San Diego Magazine

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Preserving San Diego’s Historical Properties | San Diego Magazine


San Diego’s most iconic architectural tower sat closed and vacant for over 80 years until the invisible architects came in.

A century ago, the dramatic structure we now know as the California Building greeted visitors to the 1915–16 Panama–California Exposition in Balboa Park. It was covered in ornate pilasters, colorful tiles shone on its domed roof, and an attached eight-story tower surveyed the expo below. The building resembled a church, yet attendees who stepped inside expecting a sermon instead encountered an exhibit called The Story of Man Through the Ages. The showcase would inspire the building’s longtime-permanent use as the Museum of Us (formerly the Museum of Man).

Its tower became famous but furtive. Shut to the public in 1935, it spent decades as an instantly recognizable but inaccessible landmark. Finally, the museum decided that the California Tower would reopen for tours by 2015 and be outfitted for earthquake safety by 2020.

The challenge was significant. In order to keep it secure during seismic shifts, the whole structure needed steel braces, concrete walls, and tension rods—major infrastructure that had to remain a secret; hidden so that it didn’t alter the tower’s legendary look.

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The people who completed the work were secret, too. Sort of.

“We call ourselves ‘invisible architects,’” says David Marshall, principal architect at Heritage Architecture & Planning, the firm tasked with restoring the California Tower. “Most architects going through school, their dream is to create something that’s never been created before. That’s not what preservation architects do. We are following the footsteps of great designers, and we don’t want to leave our fingerprints on everything we work on.”

Courtesy of Heritage Architecture & Planning

Marshall has spent the last 35 years returning iconic San Diego structures to their original shine: Balboa Theatre, the Top Gun house, Hotel del Coronado, and the Western Metal Supply Co. building, to name a few. And those are just the well-known ones. San Diego has more than 1,000 buildings—from modest homes to multi-story civic structures—that qualify as historic for various reasons.

“Number one is age: It has to be over 30 years old,” says Cathy Herrick, who founded the development company San Diego Historic Properties with her father Leon in 1984. (Though that’s not a hard-and-fast rule—Marshall’s team was able to help top local architect Jonathan Segal designate three of his buildings constructed after 2000, since any structure proven to be architecturally significant is up for consideration.)

“Second, it has to have enough of its original fabric—like 90 percent,” Herrick continues. The preservationist’s ultimate goal is to gently repair and, if absolutely necessary, replace weakened or damaged portions of the building while making modern safety and accessibility upgrades.

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Marshall and his team completed a $160 million renovation at the Hotel del Coronado last year, and even seemingly minor details required some creative problem-solving.

Courtesy of Heritage Architecture & Planning

“We were trying to bring back the historic handrails around the front porch,” he explains. “They were built in 1888, so they didn’t meet the current code—they were only 29 inches tall instead of 42 inches tall.” On top of their diminutive stature, the handrails had seven-inch gaps between their pickets, more than twice the current safety requirement of less than four inches. The Heritage Architecture team’s solution: build exact replicas of the original handrails, but add a frameless glass rail behind them that’s only visible up close.

At The Beau—Herrick’s $5 million restoration of an 1886 Gaslamp Quarter hotel said to have been a favorite haunt of Al Capone—“there was a section of redwood staircase banisters and posts that were deteriorated,” Herrick says. “We took the pieces that remained and sent them to Northern California to a guy who specializes in hand-tilling [creating a distressed appearance on the redwood]. He made new pieces to match the historic.”

Restoring an old building for a new purpose—which preservation architects call adaptive reuse—can become even trickier. “Standard number one is to find a new use that’s compatible with the historic use,” like turning an old hotel into apartments, Marshall says.

His team transformed the Western Metal Supply Co. building at Petco Park into suites and a team store for Padres fans. “Warehouses like that are the easiest to convert because they’re usually large, open spaces with very few columns and partitions,” he explains. Any additions can be torn out by future preservationists, returning the building to its original state.

All these efforts to preserve the past don’t come cheap. “At The Beau Hotel, we wanted to put back the original 140-year-old bay windows. There were only eight of them, but it would have cost me $750,000,” Herrick says. “You sometimes have to make the economic decision to go with something that looks like the original but really is new.”

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Photo Credit: Ollie Paterson Photography

Another challenge is that skilled artisans capable of restoring and replicating historical designs and materials are becoming increasingly rare. Over her four-decade career, Herrick utilized craftspeople—some in their 80s—who specialize in unique skills like repointing historic brick or reworking century-old window sashes. “Those guys aren’t around anymore,” she says. “It’s a lost art.”

Historical preservation may also be under threat from a policy perspective. As of now, the City of San Diego automatically reviews any building that’s over 45 years old before it’s demolished or its exterior is altered. But with the city’s current focus on densification and increased housing, Marshall says, “there seems to be a lot of push for fewer restrictions on new construction in historic neighborhoods.”

A proposed amendment to the current Heritage Preservation program would alter that automatic review process because it is “a reactive and, overall, less efficient approach to historic preservation,” says Kelley Stanco, deputy director of Climate, Preservation & Public Spaces for the City Planning Department. “Of the roughly 3,500 properties reviewed every year, 85 to 90 percent are found to have no potential historic significance. In addition to creating unnecessary delays for project applicants, it is an ineffective use of city resources that could be more effectively spent proactively surveying and identifying what is significant and bringing those properties forward for designation.”

Photo credit: Sandé Lollis

Another suggested amendment would give the Historical Resources Board new recourse for overturning historical designations. “If a building owner wants to tear down these newly designated historic houses, they’re gonna go to the council and appeal and, depending if they have any leverage—financially or otherwise—the council could say, ‘It’s not historic anymore,’” Marshall says. He fears that the change would “open the door to nothing being able to stay designated historic and nothing being safe from demolition.”

Stanco argues that changes to the city’s Heritage Preservation program are intended “not to eliminate historic preservation, but rather to incorporate…other important factors” like housing, equity, and sustainability.

The Save Our Heritage Organization (SOHO), a nonprofit dedicated to preserving historical architecture in San Diego, recently sent a letter, signed by former members and staff of the San Diego Historical Resources Board, to Mayor Todd Gloria and the city council decrying delays in historic designation reviews and nominations, among other concerns.

Ultimately, “growth and preservation are compatible,” believes SOHO Executive Director Bruce Coons. “The fact of the matter is that even if all the eligible houses and buildings were designated, it would be one percent or less of the city’s entire housing stock.”

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Photo Credit: Sandé Lollis

Coons considers many historic properties “naturally occurring affordable housing”: They already exist, for one, giving them a financial leg-up on costly new builds. They’re also typically smaller than contemporary homes, and San Diego’s Mills Act financially incentivizes homeowners to maintain their historic houses through property tax relief. A number of structures in older San Diego neighborhoods also added ADUs during the first and second World Wars, contributing to density.

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And beyond the practical, these structures contribute an inimitable texture to the local landscape. San Diego is unique for its mix of architectural styles—the famous Spanish Revival buildings, of course, but also Victorian, Pueblo-style, Art Deco, Craftsman, ranch-style, and midcentury-modern structures, spread across popular neighborhoods like Hillcrest, Bankers Hill, North Park, Point Loma, La Jolla, Logan Heights, and more.

“Our built environment is really what makes San Diego what it is,” Coons says. “It’s difficult to get meaning from a stucco box. I think San Diegans want to feel like San Diegans, and [historical buildings] provide that context, meaning, depth, and character to our lives. We realize that when they’re gone.”



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Solans, Luna, Guilavogui help RSL beat slumping San Diego, extend unbeaten streak to 6 games :: WRALSportsFan.com

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Solans, Luna, Guilavogui help RSL beat slumping San Diego, extend unbeaten streak to 6 games :: WRALSportsFan.com


— 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.

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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.

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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

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How San Diego Has Quietly Emerged as One of America’s Great Dining Destinations

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How San Diego Has Quietly Emerged as One of America’s Great Dining Destinations


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.

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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.

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. 

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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.

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.

Wildland’s spicy Italian sandwich.

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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.





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Little Debbie is launching a new flavor of one of its most popular treats

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Little Debbie is launching a new flavor of one of its most popular treats


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 Big Pack Carton: This box contains six doughnuts in a retro-inspired package that reflects the brand’s heritage.
  • Single-serve doughnuts: There are also 3-ounce, individually wrapped Chocolate Old Fashioned Donuts, which the brand suggests pairing with a morning coffee or eating on a midday break.

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.”

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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.

This story first appeared on TODAY.com. More from TODAY:



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