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Executive chef Tony Miller puts his spin on contemporary seasonal cuisine while chef Andrew Hoh gets creative with sushi.
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Local Deals: 120 * 90

Breakfast daily, Lunch Mon.-Fri., Dinner Tues.-Sat.
Open late Fri.-Sat.

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  • 5.0 star rating
5.0 rating over 4 reviews
Dining room at Arterra, San Diego, CA

Arterra Restaurant Review

: Chef Tony Miller, previously at The Ritz-Carlton, Kapalua, has taken over at Arterra, and continues a tradition of field-to-table cuisine. Much of Miller’s food leans to comfort with his lobster mac ‘n’ cheese leading the charge, its rich and indulgent nuggets of lobster resting in mascarpone and Parmesan with white truffles adding to the mix. Also tipping toward the heavier side of the menu is his confit chicken wings, fried calamari and a hearty paella. We liked the spiced braised short rib, with aged-Gouda polenta and wilted greens. For something a little lighter, there's the Arterra salad of farmers market vegetables and organic greens that can be topped with tiger prawns or chicken; a garden vegetable flatbread; or spicy Carlsbad mussels in lemon grass, lime and garlic. Lunch adds handcrafted sandwiches and burgers to the menu. But the high point has to be his dessert called "coffee and doughnuts," with espresso panna cotta, warm beignets and white chocolate crème anglaise. Sushi lovers continue to enjoy chef Andrew Hoh's creations at the bar, or in the lounge area out back with its fire pits, DJs and handcrafted cocktails---still one of the better alfresco locations in North County.

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