Sheraton San Diego Hotel & Marina on Harbor Island will have a new feature come Sunday – Rumorosa, the resort’s new signature Cali-Baja restaurant.
Rumorosa, described as “fusing the vibrant and bold flavors of Baja, Mexico, with a relaxed, yet playful San Diego vibe,” is a focal point of the hotel’s $100 million refresh, which includes new food and beverage offerings.
Brought to life by design house Forrest Perkins, the restaurant offers a contemporary feel,
with terracotta tones and blue accents. The main dining room has marina views via floor-to-ceiling windows, while the main dining room is complemented by a casual bar area with communal seating. There’s also a 16-seat private dining room for small events.
General Manager Lorraine Morales will oversee the front of the house while Chef Cesar Oceguera, a San Diego native raised on both sides of the border, will lead the culinary operations of the 186-seat restaurant.
Rumorosa’s breakfast, lunch, and dinner menus feature reimagined all-day classics served alongside authentic Cali-Baja dishes. Oceguera also will oversee Brewery X Harborside, the Sunglow pool lounge and Strada marketplace, three new eateries set to debut later this year.
Breakfast highlights include Mexican pan dulce, the La Rumorosa omelet featuring braised machaca, steak and eggs benedicto with carne asada and chimichurri hollandaise, and churro pancakes topped with carajillo mezcal sauce and horchata whipped cream.
The resort says the afternoon menu includes “street-food inspired shareables, salads and handhelds,” such as the tuna tostada featuring local yellow tail, spicy avocado mousse, peanut macha and apple.
The restaurant shifts to a family-style dinner experience with fresh oysters sourced locally from the Baja coast served with paloma foam and hibiscus mignonette, as well as a selection of the chef’s aguachiles with tequila-cured salmon and crispy snapper. Entrées include
whole roasted local fish and a 24-ounce grilled Bavette steak with bone marrow jus, and slow-braised beef short rib with pozole jus.
Rumorosa’s in-house pastry chef Tamara Burton has prepared a variety of desserts with sweet and spicy notes including ancho chili chocolate pudin with mezcal pineapple
mango confit, lime caviar, and cinnamon sugar bunuelos, guava mousse featuring Jamaica tamarindo pate de fruit and charred corn crepas.
The cocktail program features libations crafted with regional spirits and house made citrus cordials. The cocktails include EI Ponche, combining Hacienda de Chihuahua Sotol Blanco, Flor de Cana four-year rum and fruit with a cinnamon infusion, and La Bahia, with Xicaru mezcal, coconut water, pressed lime and a lemongrass-ube reduction.
In addition to cocktails, a selection of Valle de Guadalupe wines and locally crafted and Mexican beers round out the beverage offerings.
Rumorosa means something akin to “boisterous” in Spanish, and also refers to the winding,
mountainous route connecting the inland desert to the Baja coast.
The restaurants is open for breakfast, lunch, and dinner seven days a week. Breakfast is served through 11 a.m. Monday to Friday while a breakfast buffet is offered from 6:30 a.m. to 11 a.m. Saturday and Sunday. Lunch is served daily from noon to 5 p.m. and dinner from 5 to 10 p.m. seven days a week.
Reservations are not required but are strongly encouraged and can be made by
calling 619-692-2255, ext: 2255, or on opentable.com.