The new Oceana Coastal Kitchen, at the Catamaran Resort Hotel and Spa on Mission Bay, recently opened its doors, offering California cuisine and modern, ocean-inspired design to the Pacific Beach community. Steven Riemer has been named the restaurant’s executive chef.
The 8,200-square-foot indoor and outdoor restaurant is designed to bring the outdoors in with ocean-inspired colors, textures and materials. Ranging from casual to upscale, the airy waterfront restaurant features several distinct dining areas including a quartz-topped cold bar imbedded with mother of pearl and sea glass. The focal point in the main dining room is an 800-gallon aquarium, which will feature fluorescent tropical jellyfish. A large sliding window gives way to unobstructed views and breezes from Mission Bay. The main dining room includes a combination of upholstered banquettes and loose tables featuring custom Hawaiian made Koa tabletops, as well as chairs and stools that were handcrafted in Bali.
The restaurant also features a 12-seat private dining room and a 16-seat semi-private dining area with a chandelier made from large blown glass discs suspended from the metal framework. A palette of calming blue and green hues, custom lighting and wall sconces designed by local artist James Stone complete the look.
The space features sleek booths and tables with waterfront views, along with an adjacent lounge equipped with tiki torches and lava rock fire pits. Next to the bayside walk, the patio has a dog-friendly atmosphere complete with water bowls and even a food menu for four-legged friends.
Dempsey Construction, a San Diego-based company, provided general contracting services to the project. Chef Riemer’s has more than 25 years of culinary experience at two of Southern California’s notable AAA Five Diamond resort hotels (The Lodge at Torrey Pines and The Ritz-Carlton, Laguna Niguel). Riemer’s dishes highlight a commitment to sustainable ingredients. Upon entering, guests will see a 25-foot long cold bar serving oysters, sushi, seafood platters and specialty items, such as yellowtail crudo, sesame sea bass ceviche, and tuna carpaccio.
The restaurant’s menu features a selection of dishes from the land and sea and also offers vegetarian, vegan and gluten-free options.
Oceana has an extensive selection of California wines (more than 50 labels) as well as many of San Diego’s most notable craft beers on tap, including a signature brew, Oceana Pale Ale, custom made in collaboration with Karl Strauss.?
