Mac & Chick by Sublime, a chef-driven fast-casual restaurant concept focused on scratch-made comfort food, is getting ready to open in Vista at 777 Shadowridge Drive.
The company’s new concept is set to open in the former home of Tony’s Fresh Mexican Food near Shadowridge Plaza, according to a liquor license application. James Limjoco, who also owns Sublime Restaurant Group, tells Whatnow San Diego that this restaurant is expected to open in mid to late August 2026, possibly September. Customers can expect a menu centered on mac and cheese, fried chicken, and loaded fries, all prepared in a scratch kitchen.
Mac & Chick by Sublime is a new concept from the team behind Sublime Ale House, which served North County for 17 years before closing its San Marcos location, and the now-closed Sublime Tavern in Del Mar. The brand positions this concept as a return to its core comfort food offerings, streamlined for faster service while maintaining made-from-scratch preparation. Limjoco says choosing Vista for the new location was a deliberate move, since it’s where Sublime originally got its start and where the brand has built a loyal following over the years. “This is kind of where Sublime was born, and we have a lot of fans here,” he said. The Vista location will serve as one of the first dedicated spaces for the Mac & Chick brand.
According to the company’s website, the kitchen at Mac & Chick by Sublime focuses on daily-prepared ingredients with no freezer shortcuts. Sauces are made in-house, cheese is shredded on-site, and fries and chicken are hand-cut daily. The mac and cheese features a blend of sharp cheddar, Monterey Jack, and fresh béchamel, finished with a butter-toasted panko crust. Fried chicken is double-fried to order and offered with sauces such as Gochujang, Nashville Hot Honey, and Garlic Butter. Limjoco says the chicken preparation draws on Korean fried chicken techniques for its shattering-crisp texture, layered with American-style marinades and global flavor influences he picked up while traveling through Nashville, Singapore, Thailand, and Korea.
The menu also includes hand-cut Kennebec potato loaded fries built as full entrées rather than side dishes. The concept emphasizes consistency and speed while keeping preparation fully scratch-based. Limjoco says most of the prep work is done ahead of time so that food is essentially assembled to order, with a goal of three-to-five-minute ticket times. “Everything is prepped well enough ahead of time that we’re basically dressing things,” he said. “Still very, very fresh, but our ticket times are gonna be in the three-to-five-minute range so people can kind of turn and burn pretty quickly.” Everyday menu pricing includes full meals for around $12, such as chicken strips with global flavors, fries, and a drink.
The menu will bring back several longtime favorites from the original Sublime days alongside new dishes, with mac and cheese, fried chicken, and loaded fries serving as the three core pillars. The restaurant will also offer a rotating lineup of limited-time offerings to keep the menu changing throughout the year.
For guests looking for a plant-based option, the menu includes crispy flour-dredged cauliflower florets that can be prepared with any of the same sauces offered on the chicken. Mac & Chick will also serve chef-driven sandwiches. The chicken’s dredge is gluten-free, which Limjoco says was chosen primarily for the crisp texture it produces and its ability to hold up well for takeout, though the kitchen doesn’t advertise the item as fully gluten-free or celiac-safe since it’s prepared in shared fryers. “That’s not because I was trying to make it celiac-friendly. That’s because it truly is the best way to be able to get this crisp,” he said. “It’s just the best way to be able to do that, and it travels well.”
Mac & Chick by Sublime will operate as a counter-service restaurant with seating for about 50 guests. The restaurant plans to offer happy hour specials and a beer program, along with a loyalty program that will give members access to special deals and a chance to weigh in on future menu items.
“I want it to be the neighborhood restaurant, and I want people to be able to feel like they come in here and not get overcharged and still have amazing food,” Limjoco tells WhatNow.
