Athletic Brewing in San Diego, CA

Monday Morning is San Diego's first exclusively non-alcoholic bottle shop and tasting room, opened in Pacific Beach in late 2024 by founder Zane Curtis after he embraced a sober lifestyle. The shop stocks more than 500 zero-proof products — non-alcoholic beer (IPAs, lagers, stouts, sours, wheat), dealcoholized wine, spirit alternatives (gin, whiskey, tequila, rum), ready-to-drink mocktails, and functional drinks with adaptogens and nootropics — across 50-plus brands including Athletic, Bravus, Partake, Seedlip, and Ritual. A tasting bar lets customers sample anything before buying, with staff guiding selections. Curtis's business also handles NA distribution, custom recipes, staff training, and events, and in January 2026 it opened a second location in Ocean Beach.

Monday Morning is a fully alcohol-free bottle shop and tasting bar in Ocean Beach, the second San Diego location from founder Zane Curtis, opened January 2, 2026 at 4967 Newport Ave inside the OB Business Center — on the one-year anniversary of the original Pacific Beach store. It stocks more than 500 zero-proof products: non-alcoholic beer, dealcoholized wine, spirit alternatives, ready-to-drink mocktails, and functional drinks across 50-plus brands including Athletic, Bravus, Partake, Seedlip, and Ritual. A tasting bar lets customers try anything before buying, and because the OB space is compact, the team opens the windows to serve the boardwalk. It's a genuine alcohol-free retail-and-tasting destination steps from the beach.

Herb & Sea is a modern seafood restaurant in downtown Encinitas, steps from Moonlight State Beach, opened in November 2019 as the coastal sister to Brian Malarkey's Herb & Wood (both run by Puffer Malarkey Collective). The kitchen focuses on wood-fired cooking and sustainably sourced local fish, and that seasonal approach carries into a rotating beverage program with a dedicated "Spirit Free" section. Current named zero-proof drinks include "Luke, I Did It Again" (hibiscus tea, strawberry, vanilla, lemon, soda) and a Pentire N/A cocktail offered as a spritz, dirty martini, or rosemary and tonic, plus Kollo single-origin iced tea; NA beer options include Athletic Brewing's Run Wild IPA. A lively beach-town spot where non-drinkers get composed builds rather than an afterthought.

Fort Oak is a wood-fired restaurant in a converted Mission Hills car showroom, part of chef Brad Wise's Trust Restaurant Group, and its drinks list carries a standing Spirit Free section of five. Two are built in house — Adventura on the non-alcoholic spirit aplós arise with lemon, lemongrass, pandan and soda, and a NON1 sparkling served with salted raspberry and chamomile — and the rest are finished products poured straight: St. Agrestis' Phony Negroni, Athletic Brewing's Upside Dawn golden ale and an alcohol-removed cider from Golden State. That covers spirit, aperitivo, sparkling, beer and cider in five lines, which is broader than most restaurant lists manage. The kitchen is built around a hearth and a raw bar, with dry-aged steaks, whole branzino and seafood towers, and the restaurant closes on Tuesdays and runs an oyster night on Mondays.

Cardellino is the Italian-American room in chef Brad Wise's group, on Goldfinch Street in Mission Hills, making handmade pasta and pizza alongside a bar that prints a Spirit Free section. Four entries run from a ten-dollar cantaloupe and mint limeade made in house, through Bella Vita on a non-alcoholic aperitif with orange and raspberry at thirteen, to Solar Flare at fourteen — aplós arise with lemon, ginger and turmeric — with Athletic Brewing's non-alcoholic golden ale at eight. The limeade matters as much as the two spirit builds: it is the one drink on the list for a guest who would rather avoid spirit analogues altogether, and it is made to order rather than poured. Dinner runs Tuesday to Sunday from five, until ten on Friday and Saturday, with a happy hour in the first hour of service. The room is small and pasta-led, so weekend reservations are advisable.

Trust is the Hillcrest restaurant that started chef Brad Wise's group, cooking over an open flame on Park Boulevard, and its drinks card prints a Spirit Free section of five. Two are finished products — St. Agrestis' Phony Negroni at fifteen dollars and Athletic Brewing's Upside Dawn at eight — and three are made in house at eight dollars each: a grapefruit and strawberry lemonade, a honeydew and lemongrass limeade, and a vanilla whip cold brew. Pricing the three house drinks at eight dollars, against fourteen to eighteen for a zero-proof cocktail elsewhere in the city, is a deliberate choice about who is welcome at the table. Dinner runs Wednesday to Monday from five, with brunch on Saturday and Sunday from nine until two, which is when the cold brew makes the most sense. San Diego Magazine has given the restaurant awards for best brunch, best service and best new restaurant.