Farmer's Bottega

On our list of the best cozy restaurants in San Diego.

Chef Alberto Morreale, who trained at the Culinary School of Milan before working across restaurants in Northern Italy, opened this farm-to-table spot in Mission Hills in 2014. The dozen tables inside seat about 40 people, with brick walls, Edison bulb lighting, and a wall tracking whichever vegetables are in season. The kitchen runs brunch daily until early afternoon, then dinner starting at 4, with a different special each night of the week. Reservations aren't required, though the restaurant recommends them since walk-ins can mean a wait for a table.