Celebrating the people, passion, and stories behind great hospitality with Tock 10.
Valle
Oceanside, CA
The concept
The in-crowd already knows Mexico’s vibrant Valle de Guadalupe is having a major moment. Ninety miles south of San Diego, the destination is sought after for its picturesque vineyards and artistic atmosphere, where freedom of expression is highly encouraged. But thanks to Chef Roberto Alcocer’s ash-cooking techniques at his MICHELIN-starred Valle, diners can experience the valley’s flavors without crossing the border. The tasting menus are casually elegant—a tribute to both California’s bounty and the dynamic vino paired with it.
You settle in at the chef’s table in the heart of the kitchen. Your hair is windswept with ocean spray from your pre-dinner stroll on the pier, but you don’t bother adjusting. Meanwhile, smoky moles arrive on plates crafted from the region’s clay. In between bites of the charred onion tart and sips of a Nebbiolo blend, you pause to take in the earthy smell of burning wood.
According to Observer, connecting with Oceanside’s food suppliers is a top priority for Alcocer, a farmers’ market regular. The chef even forged a partnership with Harbor Pelican Fish Market after a chance encounter at the pier, ensuring the freshest, seasonal catches.
Cow by Bear
San Diego, CA
Origin
The legend of Cow by Bear dates back to 2011, when an anonymous chef suited up in a bear costume began hosting dinner pop-ups out of a San Diego apartment. The rather unconventional concept quickly became one of the city’s most sought-after experiences, moving from one undisclosed location to the next. There was something electrifying about the mysterious chef, a roomful of strangers, and an ever-changing menu, which centered around a 50-day dry-aged ribeye, because what else would get a bear truly excited?
Originally the vision of Chef Bear, the project expanded over the years with several other anonymous chefs. While the pack did stints in Seattle and Savannah, Cow by Bear is now exclusively hosting their dinner parties out of San Diego. Branded as ‘experimental dining with strangers and friends,’ the concept remains an intimate destination for unique and heartfelt menus that are never replicated. Chef Bear hand-selects thoughtful wines, like a crisp Chenin Blanc from the Loire Valley or a subtly smokey vintage Nebbiolo to complement each course.
For the mystique. Over the years, Chef Bear has remained committed, never breaking character or revealing his true identity. “I’m a bear that lives in a human world,” he says. “I love bringing people together, but even more, I love that I get to be part of it all.”