San Diego Reader 2016 guide to restaurants

Restaurants worth treating as occasions — Where going out is still a treat. By Ian Pike

It’s not news, but it’s love — Critics have to eat even when they’re not critiquing. By Ambrose Martin

Crushes evolve — Restaurants in the running for a long-term food relationship. By Mary Beth Abate

This human thing going on — Small, original restaurants with real people. By Ed Bedford

Taste of the familiar — A sampling of standbys. By Barbarella Fokos

A well-meaning gringo in Tijuana — One dish, one drink at a time, south of the fence. By Chad Deal

Where dress flip-flops are a thing — Once people got picky about beer, they started getting particular about food too. By Patrick Henderson

Bizarre life, delicious food at the border — Restaurants that comforted me in the time of my discomfort. By Matthew Suárez

Not just warm fuzzies — Special meals. By Ian Anderson