Grand Restaurant Group, the San Diego-based, family-owned collective behind Bellamy’s, Nick & G’s, Cork & Knife, and the long-standing DiCicco’s Italian Restaurants, is getting ready to open a new concept called NÓMADA at 6996 El Camino Real in Carlsbad.
The new restaurant is being led by Chief Operating Officer Gianina Pickens, a next-generation restaurateur carrying forward a family legacy more than fifty years in the making, according to a press release. NÓMADA will take over the former home of Alejandra’s Mexican Cantina in the Westbluff Plaza. The space is undergoing a complete transformation led by the group’s in-house design-and-build team.
Inspired by the spirit of the wanderer, NÓMADA (Spanish for “nomad”) draws on Mexico’s diverse regional landscapes, ingredients, and culinary heritage. The restaurant will introduce a refreshed, neighborhood-driven approach that explores the many regions of Mexican cooking—layered with a modern coastal sensibility that reflects Carlsbad’s laid-back, sun-soaked character. While full concept details will be shared closer to opening, NÓMADA will debut the first expression of Grand Restaurant Group’s new culinary direction and set the tone for what’s ahead.
Pickens’ roots run deep: her grandfather, Nicola DiCicco, emigrated from Pacentro, Italy, and built a beloved collection of Italian restaurants beginning in Fresno and eventually expanding into Colorado. Her mother, Sandra DiCicco-Bonar, later founded Grand Restaurant Group, setting the stage for Pickens to guide the company’s next chapter. Intent on carrying it forward, Pickens earned her degree from Le Cordon Bleu Las Vegas and spent more than a decade working across the family’s restaurants. Today’s evolution marks the first significant step in her vision to thoughtfully evolve and expand the group while honoring its long-standing commitment to community and hospitality.
As part of this new chapter, Grand Restaurant Group has appointed acclaimed chef Alex Carballo as Chef Partner—a significant move that will shape the group’s culinary direction for years to come. Born in Sinaloa, Mexico, Carballo draws on the coastal flavors and regional traditions of his upbringing. He’s a respected Slow Food advocate and longtime community mentor known for championing regional food systems, supporting local producers, and investing in the next generation of chefs through culinary education and nonprofit leadership. His career includes leading roles at Stone Brewing World Bistro & Gardens, The Fishery, Valentina, and Fox Point Farms, where he helped shape one of San Diego’s first regenerative ‘agrihood’ culinary programs. His first project with the group will be NÓMADA, debuting in January 2026.
Grand Restaurant Group has also welcomed Sean Ward as Beverage Director, with NÓMADA as his first project. Ward has shaped ingredient-driven bar programs at OB Surf Lodge, Nolita Hall, Duck Dive, and across RMD Group—from Japanese whisky stewardship at Huntress to Nikkei-influenced cocktails at Lumi. He approaches NÓMADA’s program through the lens of expressive agave spirits, vibrant South American flavors, refreshing coastal influences, and standout producers from Mexico and California.
