The Marine Room

Since 1941, San Diego's most celebrated dining room has been this shorefront institution. Executive Chef Bernard Guillas of Brittany and Chef de Cuisine Ron Oliver work with local produce, but never hesitate to pursue unusual flavors from other corners of the globe -- pomegranate- and macadamia-coated Scottish salmon with red quinoa, bok choy, and lemon verbena essence, or nectarine-glazed pompano with crab risotto and a sake emulsion. The Marine Room ranks as one of San Diego's most expensive venues, but it's usually filled to the gills on weekends; weekdays it's much easier to score a table. Ideally, schedule your reservation a half-hour or so before sunset; if you can't get in at that magic hour, experience sundown by the bar -- a more wallet-friendly lounge and happy-hour menu are available. In fall and winter, special high-tide breakfasts are served, as waves crash against the picture windows.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.