Gulf Coast Grill's dinner menu weaves a healthy fusion of Cajun, Creole, Tex-Mex, and Caribbean cooking. Start with some bacon-wrapped scallops ($11.95) before touring the Big Easy (house-smoked pork chop with peach chutney, a half order of jambalaya, and house-smoked barbecue ribs, $25.95). The Cajun Combo is composed of three house specialties (seafood gumbo, jambalaya, and hushpuppies, $21.95) to satisfy the three major taste regions of the tongue. Dentist-displeasing desserts include Kahlua crème brûlée garnished with fresh strawberries ($7.95) and old-fashioned bread pudding with sun-dried cherries and bourbon sauce ($7.95).
Since 1994, Asti Ristorante offers an Italian fine dining experience in the heart of the San Diego Gaslamp Quarter. Professional service, elegant interiors, exciting outdoor patio and outstanding Italian cuisine, guarantee a memorable dining experience.
Guava's kitchen sizzles with a menu of American, Mexican, and seaside favorites, and bartenders whip up legendary margaritas and signature cocktails. Cajun spices cling to a grill-blackened slab of mahi-mahi smothered in a sweet-chili sauce and a mango salsa made in-house ($14). The baja burrito granda ($13) clusters succulent chunks of house marinated and grilled carne asada mixed with melted cheese and pico de gallo in a tomato-basil tortilla, and the loco coconut flavors a tender chicken breast fillet with eponymous coconut ($9). Groups wash down snacks with the Bionic Beaver, a pitcher overflowing with a mix of five alcoholic varietals sweetened with cranberry juice, grenadine ($13), and a compliment from a passing stranger.
Since 1970, diners have flocked to World Famous to savor fresh coastal cuisine in a charming space with rustic wooden walls, wooden tables, and views of Pacific Beach's pale sand and glittering ocean. Chef Chris Bates crafts new specials each day depending on what looks best at the market, often centering dishes around mahi-mahi, Pacific red snapper, and other fish that leap directly from the sea into his pots and pans. He and his team also carve prime rib onto baguettes, grill hand-cut steaks, and steam lobster tails to serve with drawn butter. Bartenders mix bloody marys and peppered-vodka oyster shooters, pour wines, and craft dessert cocktails to enhance the flavorful meals.