THE MARINE ROOM

2000 Spindrift Dr. (858) 459-7222

I visited The Marine Room  a few weeks ago during San Diego Restaurant Week.  The menu items I selected, however, are part of the the regular menu rotation, and should be available even though RW is over.

I arrived a few minutes before 9pm and knew immediately I was in for a wait.  The normally quiet upstairs lobby, was packed wall to wall with patrons waiting to be seated.  I checked in at the hostess station, then grabbed a solo seat at the crowded bar.  Thirty five minutes past my reservation, I was seated at a table.  That is an aspect of Restaurant Week I surely do not miss.

Once seated the service was prompt and professional.  I got things rolling by ordering the Signature Maine Lobster Bisque.

 

The bisque is served with enoki mushrooms, crispy pancetta, and a floating cup of yuzu cream.  Upon tasting, my palate was hit first with a strong, essence of lobster flavor, followed by an overall general richness.  The enokis and pancetta added textural interest, and their flavors married well with the bisque.  When I mixed in the cream, the citrus flavor of the yuzu added another dimension.  All in all, I liked the unusual, extra ingredients, and found this excellent bisque to be thoroughly enjoyable.

I had decided to order an additional first course, so I followed the bisque with the Marigold Za'atar Spiced Baja Prawns.

 

The large prawns were topped with celery sprouts, and served with a harissa-tomato jam, and citrus essence. They had gained a decidedly Middle Eastern flair from the za'atar spice mix. The Tunisian flavored tomato jam added a garlicky-chili heat, and had hints of coriander and cumin.  The citrus essence brought a brightness to the dish.  The prawns were cooked to perfection and had a great texture.  I really  liked this offering.  I only wished there were more of these beauties. They were so tasty I could have easily eaten a dozen.

For my entree course I selected the Dukkah Crusted Barramundi.

 

The mild flavor of the barramundi was enhanced by the Egyptian crust of ground almonds and seeds.  The verjus added an interesting citrus component.  I found the presentation of this dish to be quite attractive.

For my dessert course I had planned on ordering the chocolate Sacher cake, but my server warned me away from it, saying quite a few had been returned to the kitchen that evening.  Instead I chose the Kona Kahlua Creme Brulee.

The brulee was served with a pineapple marmalade, sliced strawberries, a mint sprig, a large plantain chip and an almond macaroon.  There was a lot going on with this dessert, but it turned out to be all good.  The Kahlua added a good coffee liquor flavor to the custard part of the brulee.  The sugar crust was finished to perfection.  The sweetness of the marmalade was cut nicely by the tart strawberries, and cool mint leaves.  The plantain added a banana flavor component, and was great for scooping up custard.  My biggest surprise, however, was the cookie.  It was absolutely fantastic.  If I had a giant plate of them, I would be unable to stop eating until either they were gone, or I entered a sugar induced coma.  This was a great dessert offering, and I would not hesitate to order it again.

The Marine Room has a lot to offer diners.  Chef Bernard Guillas' cuisine is innovative, well executed, and features top notch ingredients.  The service is professional and efficient.  The dining room is stylish, yet comfortable.  When entertaining out of town guests, the view proves to be a show stopper.  Ever the gracious host, Chef Bernard does not mind coming out of the kitchen to greet patrons, and share his cheerful, infectious personality.  I also think the restaurant showed a lot of class by offering regular menu items on the forty dollar, three course, Restaurant Week Menu.  The Marine Room deserves its standing among the elite, high end restaurants in San Diego.

Hours: Sun-Wed 5:30pm-9pm, Thu-Sat 5:30pm-10pm

San Diego Restaurant Reviews

Comments

[Gil]

We were there just before Christmas and thought the same thing. This is one of those restaurants that is a gem in our options and we should think of it more often when looking for upscale places to go. It is truly one of the best restaurants in town.

Gil
www.whatwedig.com

[Captain Jack]

Hey Gil,

Chef Bernard Guillas is the difference maker. We are lucky he likes it here in San Diego. Thanks for stopping by.

[Kirk]

Hey CJ - Just how many restaurants did you hit during RW?

[Captain Jack]

Hey Kirk,

Heh heh, you know if I had not waited so long to make reservations I would have gone twice more. Thee Bungalow was booked and The Dining Room at Jack's only had 6pm, way too early for me (except for special occasions like Urasawa);)

[Chubbypanda]

Still drooling over the bisque. Looks soooo gooood.

[Captain Jack]

Hey CP,

I just love bisques. They are so rich, and creamy.

[liz]

That's one fancy looking creme brulee!

[Captain Jack]

Hi Liz,

You know when I first saw it, I thought there might be too much extra stuff. It all worked together really well though.