Apparently the Charleston area has decided we need to be VERY hydrated. 7 Brew is opening in South Charleston at Park Place, with another location also in the works in Cross Lanes. If coffee isn’t enough, the menu also has energy drinks, teas, lemonades, smoothies, shakes and all sorts of wildly customizable concoctions. I enjoyed a strawberry lemonade. Pulp Juice and Smoothie Bar has officially landed in Kanawha City, joining its Hurricane/Teays Valley and Huntington locations. Think smoothies, fresh juices, açaí bowls, wraps, salads and wellness shots. I enjoyed a "Raspberry Harmony" smoothie and an Asian chicken wrap. Have you been to either yet?

Liberty Public Market is a large food hall and artisan marketplace inside Liberty Station in San Diego’s Point Loma neighborhood. The roughly 25,000-square-foot building originally opened in 1923 as the mess hall and commissary for Naval Training Center San Diego. After the Navy base closed, the larger property was redeveloped as Liberty Station, and the market opened in 2016 as San Diego’s first food hall. The current vendor roster covers a broad range: Argentinian empanadas, Thai street food, Hawaiian food, sushi, ramen and noodles, Mediterranean kebabs, lobster rolls, Texas-style barbecue, Nashville hot chicken, pizza, Mexican food, French pastries, Hungarian chimney cakes, coffee, smoothies and more. There are also nonrestaurant businesses including a record shop, barber shop, specialty retail and Bottlecraft’s beer shop and tasting room. Slurp Taiyaki & Ramen combines Japanese-inspired ramen with an eye-catching dessert: taiyaki soft serve. Taiyaki is a Japanese fish-shaped waffle/cake traditionally filled with something sweet such as red bean paste, custard or chocolate. Slurp turns it into an ice-cream cone, filling the open-mouthed fish pastry with soft serve. Flavors including vanilla, taro and swirls such as taro/vanilla or ube/vanilla. The cone is made fresh, giving it a combination of crisp and chewy textures beneath the soft serve. And despite looking like a fish, the dessert isn’t fish-flavored. If I had more time, I would have stopped at each and every shop, sampling everything along the way. Have you been? Grade: A

Perched above the Pacific Ocean in La Jolla, George's at the Cove, a longtime San Diego dining destination, pairs coastal California cooking with sweeping views of La Jolla Cove and the coastline. George’s opened in 1984 under restaurateur George Hauer and has since become one of the neighborhood’s most recognizable restaurants. Part of the appeal is the restaurant itself, which spans multiple levels at 1250 Prospect Street. The rooftop Ocean Terrace was added in 1991 and remains the showpiece, with open-air seating overlooking the water. Level2 provides another indoor-outdoor option, while the former California Modern dining room on the lower level now serves primarily as an events space. The Rosemary, Red Onion & Tomato Focaccia was a strong start to the meal, with a golden, blistered crust and a soft, airy interior. The red onion and tomato baked into the bread added extra flavor without overwhelming it, while the whipped basil ricotta on the side was cool and creamy. A spoonful of tomato jam in the center of the ricotta brought in a little sweetness and acidity, making the accompaniments just as memorable as the focaccia itself. The Rockfish Tacos leaned into the restaurant’s coastal setting, featuring local rockfish topped with chipotle aioli, pico de gallo, shredded cabbage and cilantro. The cabbage provided plenty of crunch against the tender fish, while the pico kept everything fresh and the chipotle aioli added a creamy, slightly smoky element. Served with tortilla chips, salsa and lime, it was a relatively simple dish but one that felt especially fitting for lunch overlooking the Pacific. Dessert was the Sticky Toffee Pudding Cake, served with Amaretto toffee sauce, salted candied almonds and almond ice cream. The small cake was dark, dense and moist, with the warm toffee sauce pooling in its center and soaking into the cake as it was eaten. The almond ice cream helped cut through some of the richness, while the candied almonds added a salty crunch. Of the three dishes, this was the most indulgent and a particularly good finish to the meal. Astrid thought so, too. Grade: A

Ole Red Nashville Airport is the airport outpost of Blake Shelton-inspired Ole Red, the country-themed restaurant and live-music concept operated by Opry Entertainment Group. Located in Concourse C near Gate C-18 at Nashville International Airport, it essentially brings a scaled-down Nashville honky-tonk experience inside BNA, pairing Southern food and drinks with a stage for live country music. The menu leans heavily into Southern and Nashville comfort food, including Honey Bee Hot Chicken & Waffles, Redneck Nachos, smash burgers, pulled pork barbecue, ribs and a Stay Country Bar-B-Que Board with ribs, pulled pork, brisket links, mac and cheese, baked beans, corn, slaw and cornbread. I had Ma’s Meatloaf, a house-made beef-and-bison meatloaf with Ole Red barbecue sauce, cheddar smashed potatoes, house-made onion straws and Southern-glazed Brussels sprouts. I like my meatloaf with more of a tangy tomato sauce, but the BBQ wasn't bad. Grade: B

The Hillcrest Farmers Market is one of San Diego’s biggest and most established farmers markets. Held every Sunday in the Hillcrest neighborhood, the market dates back to April 13, 1997, when it opened with just 27 vendors. It was created as a project of the Hillcrest Business Association and originally operated from the DMV parking lot near Normal Street and Lincoln Avenue. Nearly three decades later, Hillcrest Farmers Market has grown to more than 175 vendors and draws more than 10,000 visitors during a typical week. Farm stands are loaded with the kinds of fruits and vegetables that benefit from Southern California’s growing climate, along with flowers and other agricultural products. San Diego County has nearly 5,100 farms, many of them quite small, and the region is particularly known for avocados, citrus, tomatoes, strawberries, flowers, mushrooms and nursery crops. Beyond the farmers, the aisles are packed with specialty food producers, bakers, beverage vendors, artists and craftspeople. Jewelry, clothing, gifts and handmade goods fill out the market, giving it almost a street-festival feel. Live musicians regularly perform as shoppers make their way through the booths. Hillcrest puts a particular emphasis on international cuisine, so it's entirely possible to make a meal out of walking through the market. Hot-food stands and specialty vendors sit alongside the produce booths, making the experience as much about deciding what to eat right now and then what to eat later. That mix is what separates Hillcrest from a more traditional farmers market. There are meat, seafood and dairy products, dry goods and specialty treats, but also plenty of food meant to be eaten immediately. The location is currently a little different from its longtime setup. The market spent years along Normal Street, but construction of the Normal Street Promenade prompted a temporary relocation beginning in January 2025. It now operates along University Avenue between Herbert Street and Park Boulevard while its new permanent home is being built. Have you been?