Oceana Coastal Kitchen has officially opened in Pacific Beach following a multimillion-dollar renovation of the restaurant space at the Catamaran Resort Hotel and Spa.
Executive Chef Steven Riemer, formerly of The Lodge at Torrey Pines, has designed a menu that is a playful interpretation of classic dishes using flavors of local California produce and a commitment to sustainable ingredients.
Entries include Cold Smoked Niman Ranch Pork Chop with goat cheese grits, spiced apple and toasted slaw; a Two Duck Risotto with duck leg confit and Japanese pumpkin flavors; and a Seared Arctic Char with buckwheat soba, shitake mushrooms, ginger dashi, scallions and braised daikon.
The restaurant boasts a 25-foot cold bar serving oysters, fresh sushi, seafood platters and specialty items, such as yellowtail crudo, sesame sea bass ceviche, king crab legs, tuna carpaccio and more.
The decor ranges from from casual to upscale, with the restaurant divided into several distinct dining areas. The focal point in the main dining room is an 800-gallon aquarium.
Located just a few steps from the bayside walk, the restaurant’s patio offers dog-friendly ambiance with water bowls and even a food menu for four-legged companions.
