Tidal
At Paradise Point Resort’s new restaurant, Tidal, relax by the fire pit on the generous bayside deck as sailboats float by. Inside, glowing spherical lanterns hang from soaring wood-beamed ceilings—all overlooking a comfy, mid-century-modern dining room accented with communal tables and splashes of burnt orange and chartreuse. Chef Amy DiBiase architects such seasonal seafood dishes as olive oil-poached halibut and clams with purple potatoes; plus craft libations designed by Snake Oil Cocktail and strawberry rhubarb tart for dessert.
Whether formal or casual, San Diego serves up delicious flavors to tempt the palate.
Bijou French Bistro
The old Amaya La Jolla has been reimagined as the new Bijou French Bistro, and judging by the decadent lobster gratin and perfectly crisp frites, the change is a good one. Still owned by the same group behind The Grand Del Mar and its Amaya and Addison restaurants, Bijou sings with a little help from Addison’s Executive Chef William Bradley, the award-winning superstar with quite the knack for French cuisine and techniques. The restaurant operates daily with a stellar culinary team that includes up-and-coming Chef de Cuisine Shaun Gethin, Pastry Chef Michael Luna and Sommelier Cori Holstedt. The posh décor still echoes that of Amaya, with the same Italian marble floors and finishes, rich wood paneling, hand-painted frescoes and crystal-trimmed chandeliers. But the once Southern menu is now undoubtedly Parisian. Try the coq au vin and veal paillard.
The Patio on Goldfinch
Two words: cheese cave. Yes, The Patio on Goldfinch—the newest neighborhood concept by The Patio Restaurant Group—has one. Even those who are lactose-intolerant will marvel at the restaurant’s stunning, glass-encased dairy palace—stocked with fromage wheels from Venissimo Cheese. The Patio’s open-air front room flows into a spacious den punctuated by repurposed woods, two sumptuous “living walls,” a gleaming bar and an open kitchen. Executive Chef John Medall oversees a menu of salads, flatbreads, meats and seafood. To drink, choose from an array of cocktails, global wines and local craft brews.
The Curious Fork
Health-conscious foodies will love The Curious Fork, a new hybrid culinary concept in Solana Beach. The new outfit is one part quick-service café for breakfast and lunch, one part educational kitchen offering cooking classes and seminars, and one part culinary retail center. The café, open Monday through Saturday from 7 a.m. to 2:30 p.m., serves pour-over coffee, freshly baked pastries, smoothies, salads, sandwiches, soups and handmade pizzas. In the kitchen, learn everything from the basics to advanced cooking classes; plus pop-up chef demos and guest speakers.
Tacos Perla
All Those rumors are true: Tacos Perla offers crickets as a taco topping. And that’s not the only fun fact that has made the fast-casual, funky-cool Mexican joint a standout. Located at the base of the new Jonathan Segal-designed North Parker building, Tacos Perla is the latest offering from LWP Group, the minds behind The Pearl Hotel. The glass-and-concrete space seats 45 and channels ‘60s-‘70s Mexico City and Tijuana street culture. The kitchen, led by The Pearl’s Executive Chef Jaison Burke, churns out handmade tortillas and both traditional and mod tacos such as the Del Mar with wild-caught shrimp.
Bluewater Boathouse Seafood Grill
Hyper-local sustainable seafood reigns supreme at the new Bluewater Boathouse Seafood Grill. The iconic piece of real estate overlooks Coronado’s Glorietta Bay, housed in the historical former Hotel Del Coronado Boathouse—which most recently operated as 1887 on the Bay. Devoted to using the freshest sustainable seafood available, the menu is a fish lover’s dream. Starters include an array of shellfish such as the cilantro-lime steamed mussels, as well as small plates such as seared ahi tuna and seared scallops with roasted jalapeño aioli. Entrées include seafood paella, jumbo prawn linguini, cedar plank salmon, beer-battered fish ‘n’ chips and daily fresh catches.