Oceana Coastal Kitchen

Oceana Coastal Kitchen Restaurant Review:

Evans Hotels owns and operates three properties in the area --- Catamaran Resort Hotel and Spa, Bahia Resort Hotel and The Lodge at Torrey Pines --- but this multi-generational family business isn't resting on its laurels. Catamaran guests and locals alike should seek out Oceana Coastal Kitchen, which took over the beachfront space of The Atoll. Diners can choose from a number of distinct seating areas: a quartz-topped "cold bar" (for sushi, seafood towers, etc.), main dining room, private dining and a trellised patio offering sweeping views of Mission Bay. Inside, be sure to admire the modern, aquatic-inspired décor and how the fluorescent jellyfish appear to change colors from the aquarium's lighting effects. Overseeing the restaurant is executive chef Steven Riemer, whose tenure with Evans Hotels included several years at The Lodge at Torrey Pines before coming to head up the culinary programs at Catamaran Resort Hotel and Spa. Yellowtail crudo and sesame white seabass ceviche are among the seafood-centric starters. A leisurely al fresco lunch is a nice way to enjoy the killer Moray's Mai Tai and signature dishes like the swordfish torta on a toasted Mexican bun or chicken-under-a-brick with braised greens and cumin-roasted carrots. Chef Riemer is also very proud of house-smoked offerings such as the tri-tip plate. For dessert, pastry chef Trudy Coppin offers her own spin on classics, as in the "New School Banana Pudding" and "Trudy's Black Velvet Cake." There's a California-focused wine list as well as local craft beers with a custom brew, Oceana Pale Ale, made in collaboration with Karl Strauss Brewing Company.