Rama San Diego

Restaurant
3671 5th Ave, San Diego, CA 92103 3671 5th Ave, San Diego Directions
619-501-8424
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92% of 1029 customers recommended

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Tips

250
287 Tips
Verified
Report | 2 days ago
Fantastic service & highly recommend the red curry & fried rice dishes!
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Report | 16 days ago
Waiter/bartender needs to improve speed of service. Update customers to ensure good service and when food is taking longer than usual. We waited 25+ mins for the food,15-20 mins for the dessert then another 10 mins for the check. Really?
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Report | 15 days ago
Don't get reservations on a night the Padres are playing!!
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Report | 16 days ago
Coconut shrimp appetizers were good!
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Report | 15 days ago
Great service and food! I went at 6pm on 7/28
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Report | 15 days ago
Sit in the back room! It's gorgeous!
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Report | 16 days ago
Great food and atmosphere. Only downside was our waitress didn't split the bill in half as requested. Instead charged $7 to one card and over $40 to the other. Kinda lame. Was no where to be found after she dropped it off either.
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Report | 15 days ago
Great place with flavorful food. We really enjoyed our dinner.
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Report | 15 days ago
Amazing Thai Food. Great ambiance and child friendly. Loved this place!! What a deal.
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Report | 16 days ago
Nico was a great server & knew the menu well and gave great suggestions!! I'm looking forward to the drunken noodles with duck once again.
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From Our Editors

At Rama, the scents of ginger, curry, and lemongrass waft from the kitchen. They meander into a sprawling dining space, where warm amber lighting glints off glasses filled with heady cocktails and fine wines. A DJ spins records as diners anticipate a taste of the critically-acclaimed dishes; the restaurant's recipes have earned accolades from Zagat, among others. Noodle dishes, such as pad see ew with egg and chinese broccoli, headline the menu along with complex panang curries, whose nuanced spices flavor tofu and vegetables or meats like roasted duck. Specialties include spicy basil lobster and Shaking Beef, whose cubed rib eye, cherry tomatoes, shallots, and onions are sautéed deep within a fault line.

Servers distribute these dishes in an "architecturally stylish" dining room, as described by Gayot. Inlaid stone and a wall-mounted waterfall give the space an earthy vibe that's complemented by gauzy curtains and hand-painted murals.

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