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Top of the Market

750 N. Harbor Dr. (W. Broadway) Send to Phone
619-232-3474 | Make Restaurant Reservations | Menu
Captivating views of the harbor, solid service and fresh seafood make a good dining triumvirate.
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Local Deals: 120 * 90

Cuisine
Open
Lunch & Dinner daily
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3.0 rating over 3 reviews
Dining room at Top of the Market, San Diego, CA

Top of the Market Restaurant Review

: With sprawling views from Point Loma to the Coronado Bridge, Top of the Market offers a spectacular setting and fresh seafood dishes. (As the name implies, it’s perched above the Fish Market restaurant and retail shop.) Grab a table on the deck and admire the nearby U.S.S. Midway aircraft carrier and the parade of boats on the harbor, or get close to the action and sit at the counter where you can interact with the team as they produce treasures from the sea in the exhibition kitchen. Newly installed chef Ivan Flowers oversees the menu. Start off with oysters from the raw bar; sautéed mussels in a broth of garlic, thyme and Chardonnay; or hamachi “crudo” sashimi that’s given a kick with jalapeño jam. The smoked fish sampler is a signature offering and comprises albacore, Nova lox, salmon and trout. Entrées range from scallops in a lobster thermidor sauce accompanied by crispy corn fritters and asparagus to grilled Alaskan halibut with roasted baby zucchini, fava beans, sweet piquillo peppers and a romaine citrus butter sauce. Top of the Market’s relationship with local boats means access to harpoon-caught Pacific swordfish, a specialty served with creamy orzo, trumpet mushrooms, confit tomatoes and spinach, topped with puttanesca relish. For dessert, indulge in the peanut butter bar composed of chocolate brownie cake, peanut butter feuilletine, chocolate mousse and a rum glaze, or go a bit lighter with a parfait of Hawaiian pineapple, apricot, yogurt, whipped cream and orange sponge cake. Let the sommelier guide you through the worldly wine list. The cocktail menu puts a spin on classics, as in the Dark Horse, a variation of a Manhattan made with Sazerac rye, black currant and orange bitters. Top of the Market also has a sister restaurant in San Mateo in the San Francisco Bay Area.

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