PRICE:
Frommer's Exceptional

Since 1941, San Diego's most celebrated dining room has been this shorefront institution. Executive Chef Bernard Guillas of Brittany and Chef de Cuisine Ron Oliver work with local produce, but never hesitate to pursue unusual flavors from other corners of the globe -- like 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.

Copyright: Excerpted from Frommer's San Diego 2009, (c) 2008, Wiley Publishing, Inc.

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