* Click here for rating key
The Marine Room Restaurant Review: La Jolla’s Marine Room owes its reputation as much to chef Bernard Guillas as to the wall-to-wall beachfront view. Guillas continues to be a central player in the evolution of San Diego cuisine, both in championing farm-fresh, locally grown foods and in creating a cooperative, genial atmosphere among competitors. Adventurous, flavor-seeking diners will be pleased with dishes that intelligently and intuitively match ingredients. A sweet, slightly briny diver scallop is topped with Spanish trout pearls and paired with a Kona kampachi-topped avocado timbale and house-made Buddha’s Hand saké. Kobe beef carpaccio is accented with togarashi plum and served with tiny, intense cocoa nibs, watercress and tropical guava paste. Wattle seed-crusted ostrich filets, drizzled with ice wine jus, are accompanied by a silky kabocha squash tian, and brandy-soaked cherries. This is cuisine that excites your mind as well as your taste buds. And the sophisticated wine program holds up its end equally well.