Having opened a few restaurants here in San Diego (including Bleu Boheme in Kensington), people often ask me my opinion about the future of restaurants in this beautiful city.

There are many great restaurants to be found in the tourist areas and the hotels and such, but, for me, I think the future of San Diego dining is in the neighborhoods and with the locals. I realize what I am saying sounds contrary, but let me explain: A restaurant in a tourist area can attract a lot of people who are visiting and if they love it, they'll come back. But, chances are, it may be months and weeks between their visits, so the owners are required to do whatever it takes to attract new customers over and over again.

On the other hand, start a good neighborhood restaurant and people will be coming back once or twice a week, once a month and they'll wave to you when they stop by. The owner and chef get to know their regulars and, as a result, may have the opportunity to take chances on items that they wouldn't if they are forced to rely solely on tourist traffic. I believe strongly that residential neighborhoods deserve good restaurants and they are important parts of gentrification.

Take a look at the South Park area. There are some good local restaurants with differing price points and, as a result, that neighborhood is becoming an even better, more popular place to live. Certainly, Kensington, where Bleu Boheme is located, is a nice place to live, in part because people can walk to nice restaurants.

That's another point. I think neighborhood restaurants are good for the environment. It's nice to go and drive to a favorite restaurant once in a while, but there is something very peaceful about being able to walk down the street to a place that serves good food and good wine -- especially if you've been stuck in traffic the last hour. Every restaurant located in a residential neighborhood keeps one car off the freeway during the dinner hour.

On the other hand, a good neighborhood restaurant is bound to attract people from outside of the neighborhood and that can help other businesses (shops, bars, gyms) thrive.

Yes, some of the spaces in the older neighborhoods are very small and other restaurateurs might shy away. Not me. If you have 50 diners and a space that only allows 50 people, you’ve got a packed house, but if your space holds 100, it looks half empty. Same number of people, but a 50-space restaurant looks more crowded and that attracts people.

But you can't just open a restaurant in a neighborhood and expect immediate loyalty. You have to reflect the community. Bleu Boheme in Kensington has a different vibe than it would in Hillcrest, Mission Hills or North Park. Neighborhoods are about the communities and the people. However, restaurants that respect the neighbors will be respected by the neighbors and therefore successful.

Philippe Beltran is the owner of Bleu Boheme,4090 Adams Avenue; San Diego, CA 92116; (619) 255-4167; www.bleuboheme.com