The Marine Room

Frommer's Review

For more than 6 decades, San Diego's most celebrated dining room has been this shorefront institution. It wasn't until the 1994 arrival of Executive Chef Bernard Guillas of Brittany, though, that the food finally lived up to its glass-fronted room with a view. Guillas and Chef de Cuisine Ron Oliver work with local produce, but never hesitate to pursue unusual flavors from other corners of the globe -- examples include a pork osso buco with morels, white asparagus, truffle oil, and plum wine sauce, or the pomegranate-macadamia-coated organic salmon with red quinoa, bok choy, Serrano ham, and Kaffir lime-leaf infusion. 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 lounge menu is available.

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.