Tag Archives: Seafood

Social Seafood at Waterbar

Lobster Roll

If a breathtakingly coastal venue is on the docket on a sunny San Diego day, look no further than Waterbar, a recent and highly anticipated addition to San Diego’s eclectic coastal community of Pacific Beach. Slinging a “social seafood” menu to pair with the restaurant’s unparalleled ocean views, this SoCal spot boasts seafood classics such as  Oysters on the Half Shell in addition to their own take on coastal favorites, such as Lobster Roll, Island Tuna Poke, and cornmeal-crusted Fried Calamari. Aside from its tapas-inspired menu, Waterbar’s layout is indicative of its social dining focus, featuring a thoughtful layout crafted to encourage conversation and intimacy for all party sizes.

Continue reading Social Seafood at Waterbar

Savor Nature’s Sustenance at Top of The Market

Top of the Market
New Zealand John Dory with Saffron Risotto, English Peas and Manila Clams

A landmark waterfront restaurant since 1989, the newly remodeled Top of The Market is still recognized as the premier destination for fresh seafood, with San Diego bay views from Point Loma to the Coronado Bridge. “Everyone from the design team, including the kitchen equipment and woodworking crews did an amazing job,” says Executive Chef Stafford Mather’s. “Our director of operations Dwight Colton and The Fish Market’s kitchen manager Tony Alvarez were here throughout the entire remodel, making it all happen.”

Top of the Market
Mesquite Grilled Pacific Swordfish with chickpeas, Braised Fennel, Haricort Vert, Olives, and Sauce Vierge

Mather’s is a self taught chef who learned from on the job training. He started out as a dishwasher  in high school, then moved up to become a server and bartender. Once he made his move to the back of the house, he never looked back. He is committed to his work, loves what he does, and says he learns something new daily. “Chef and owner Jeff Olsen of New West Catering in Santa Barbara, California, is a mentor who gave me my start in a kitchen in Washington DC many years ago, as well as chef Ed Carew of Broken Spoke in New York City, whom I worked with in San Francisco. Both are the best dudes ever!”

Continue reading Savor Nature’s Sustenance at Top of The Market