Summer in San Diego is not unlike most other seasons in the city with undeniably the best weather in the entire country. Here, every day is a beach day, and everywhere you turn there’s another sight to see. Living in paradise means it can be difficult to impress a local—you’ve seen one breathtaking sunset over the Pacific, you’ve seen them all, right? Wrong. There are still some spectacular things about “America’s Finest City” that take even the most seasoned San Diegan’s breath away. High Tide Dinner at The Marine Room is one of them.
Mother Nature's spectacular display. Photo courtesy of The Marine Room.
A La Jolla landmark, celebrating its 75th anniversary this year, the matriarch of modern coastal cuisine is without a doubt one of the city’s finer restaurants. Under the helm of renowned Executive Chef Bernard Guillas—who, for the past 21 years, has brought his charming personality, extraordinary talent, creativity and passion to the table to the delight of his diners—The Marine Room has firmly solidified its stature among any number of newcomers to San Diego’s dining scene.
World-renowned Executive Chef Bernard Guillas, a familiar, friendly face in the San Diego dining scene.
While any occasion is a good occasion for a meal at The Marine Room, high tide is Mother Nature’s chosen celebration. Located directly on the sand at La Jolla Shores, the restaurant’s prime real estate allows for the most up-close-and-personal oceanfront views in the entire county. At high tide, seas as high as seven feet crash up against and over the restaurant’s wall of windows. Sea lions swim past, casually peeking out at diners. And sea birds dive into the waves, creating a free show that easily beats the price of admission at any other local attraction. For an optimal experience, it’s best to reserve a table an hour to 90 minutes before high tide, allowing your meal to build from appetizer to dessert just as the crescendo of waves builds in front of you.
A table with a view.
Even with the spectacle of nature unfolding outside, it’s still impossible to lose focus on the amazing meal that awaits you inside. Each thoughtfully prepared and beautifully presented dish is infused with creativity, freshness and flavor—from standouts like the Trilogy of Lobster, Ahi Tuna and Hamachi and the Maine Diver Scallop and Foie Rossini appetizers to the buttery-rich New York Steak and the Free Range Veal Loin entrees—demonstrating Chef Bernard’s innate desire to keep The Marine Room youthful and fresh, even at 75 years young. As he says, “We are always discovering new things and new ways to innovate and ensure that everything at The Marine Room is approachable, sustainable and exciting.”
An undoubtedly exciting and must-do dining experience, The Marine Room’s next High Tide Dinners begin tonight, August 15-19, followed by August 28-31. High Tide Breakfasts begin October 15.
Visit www.marineroom.com/Menus/HighTideDinner for exact times of high tide.