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May 2, 2008 03:27 PM

San Diego - Pearl Hotel anyone?

Just curious if anyone has checked out the food at the Pearl Hotel. I haven’t read much on the boards about it, so I guess I get “early adopter” status?! Cool, because personally, I’ve enjoyed what I’ve had on my two visits (third one this weekend for brunch). The first time was a couple of weeks ago and I wasn’t really hungry, so I had a beer and a side of fries at their bar near the pool—cool looking indoor-outdoor sort of eatery, BTW! The fries were amazing and I’m a french frie junkie. Very crispy and light tasting. They came topped with the perfect amount of salt and pepper. Then I went again and had their burger (sorry I’m not being real “foodie” with my menu choices), which was very juicy, and the cucumber vodka-infused cocktail was amazing. Their menu doesn’t say the brand of beef, but it was really good quality and a definite player in the upscale burger wars. Better than Burger Lounge and right up there with Jayne’s Gastro Pub, my other favorite burgers. Also, like Jayne’s I like the short menu. I’d rather have places stick to their core competencies rather than sport a long menu that can’t be executed well. Overall, I’m excited the Pearl. It’s like this “hidden gem”—Point Loma, you know. Need to try the Sunday brunch, which I got an email about the other day. I promise to be more adventurous this time!

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    1. That's good to hear, I understand they're on their 4th chef, and I've heard nothing good thus far - they even got a bad write up in the UT. And there's nothing wrong with a good burger as a foodie menu choice! I think it's a great way to gauge how a restaurant puts its stamp on a traditional favorite. I also like Urban Solace and Farmhouse's burgers - and the Drugstore Burger at the Torrey Pines Lodge.

      4 Replies
      1. re: Alice Q

        Alice, you might want to try the Pearl out, I've really enjoyed my experiences there and my taste buds say that the new culinary team is doing an excellent job. Ingredients-wise, they're serving some grass-fed and heritage meats and local produce, and they're curing their own bacon which is delicious. I think the Pearl is a real benefit to our restaurant scene.

        1. re: jayporter

          Awesome, I will definitely check it out - glad to hear they seem to have ironed out the problems!

        2. re: Alice Q

          did the chef they picked up from stingaree depart already?

          1. re: beachbunnySD

            No, that is the "new culinary team" I was talking about. I ate there recently, after they'd been running the kitchen for about a month, which is of course very little time.


        3. Did this used to be a 'dive' motel awhile ago..not that I know anything about that kind of stuff..

          1. Nice to see others have given the Pearl a try. I actually did go back for the Sunday brunch and was impressed all-around. I like that it was a casual thing with music (a good DJ) and everyone seemed in a good mood – diners, servers, etc. The weather was sunny, so eating by the poolside table was nice. I had the cream and currant stuffed French toast made with the bread from Con Pane (a bakery I should probably visit). Crisp edges and warm, soft center to the toast. The coffee was strong and the mimosas kept coming at a steady pace. Overall, $20 well spent and we beat the waiting crowd. Like Jayporter said (above)the chef haven’t been there long. He was greeting some servers and stopped to chat. Seemed like a happy kind of guy. Our server was nice too, and when we told her we’d be back, was nice enough to say that they’d be closed on Mother’s Day but open the week after. Might be too hard to compete on a holiday with the big old buffet-type restaurants. Actually makes sense, since I remember taking my own mom to the Prado a couple of years ago and it was packed.

            1. I have not had very good experience with the food there but the atmosphere is pretty cool. The Dive In Movie Theater on Wednesday nights, gotta check it out. And on monday night they have a $5 you call it for industry people. The new chef is supposed to be a step up from what they had before. Cant be a step down! I will wait for him to get adjusted and then I will maybe check it out......I will let you know.