The Vibe is a brunch restaurant and cocktail bar at 3250 Adams Ave in San Diego's Normal Heights, opened in 2023 by Remi Kaval—the same operator behind Meraki Café in University Heights and two downtown locations of Coffee 'N' Talk. The multi-level space replaced the former Ska Bar and includes a ground-floor indoor-outdoor dining room with large street-facing windows, a lower-level bar, and a rooftop bar with a second seating area. The kitchen pushes a Mexican-American fusion brunch menu: ube French toast stained purple with Filipino ube extract, a birria Benedict stacking braised beef, a poached egg, and chile-guajillo hollandaise on a house-baked English muffin, and birria chilaquiles layered with consommé-soaked tortilla chips. Kaval sources seasonal produce through relationships with growers at Stehly Farms Market in the University Heights corridor, tying the kitchen to the 92116 neighborhood's local food network. The AM steak plate sears a flat-iron cut alongside eggs, herb potatoes, and toast, and the Smokin' Sal tops a toasted English muffin with Atlantic smoked salmon, poached eggs, avocado, and hollandaise. The buttermilk noodle plate cuts pancake batter into ribbons, cooks them on the flat-top, and finishes with whipped orange butter, powdered sugar, and maple syrup—a format that blurs the line between breakfast carbs and pasta. Restaurants Normal Heights adds The Vibe to an Adams Avenue brunch corridor that peaks on weekends, when the avenue's foot traffic fills the open-air frontage. The bar program runs mimosa flights, espresso martinis in pistachio and pumpkin-spice variations, and a cream-of-coconut mojito muddled with fresh mint. Adams Avenue's walkable stretch in the 92116 ZIP connects brunch crowds to an afternoon at Balboa Park or the San Diego Zoo via Park Blvd south through University Heights. The same walkable block includes Book Tree, the independent bookshop that anchors the avenue's weekend browsing-and-brunch routine. The Maine lobster roll poaches butter-basted Maine lobster in brown butter, tucks it into a Parker House roll with chipotle aioli and chives, and plates it with a charred lemon half and Parmesan-dusted fries.