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Red Marlin Restaurant Review: The view from the floor-to-ceiling windows is a high point at this restaurant, perched above the water on a dock and next to the boat-strewn marina, behind Mission Bay’s renovated Hyatt. The kitchen makes complex, soulful soups, especially the thick, nearly meaty mushroom topped with goat cheese and snipped chives. The rest of the menu mixes American fare (pork chops with sautéed apples, baby potatoes and smoked bacon, and boneless rib-eye steak with roasted root vegetables and heirloom marble potatoes) with Asian specialties such as spring rolls (with tofu, mint, shiitake mushrooms and peanut sauce) and seared ahi with Asian slaw and ponzu dressing. Desserts are homey and rustic, especially the berry crisp with vanilla bean ice cream. Children like the goofy mud pie, a chocolate ice cream concoction topped with crushed Oreos and gummy worms.