Red Marlin Restaurant Bar and Terrace is quite the catch in Mission Bay fine dining. Though the beach areas are more frequently associated with pub fare than poke or filet mignon, this place may just be proof that diners can have an upscale meal and still ride their beach cruiser home. The restaurant, located in the recently renovated Hyatt Regency Mission Bay Spa and Marina, features an array of steaks, seafood and pasta options with a respectable wine list and full cocktail bar selections, all in a contemporary atmosphere. “I tell you, there’s nothing better than when the sun sets,” said Clint Peetz, restaurant manager, referring to the spectacular 360-degree views of Mission Bay that are visible from the restaurant. The sunset attraction is just one of the highlights that draws so many diners and special events. The restaurant also overlooks the marina at Quivera Road, where private boats and fishing charters come and go, and views are on par with some of the finest waterfront dining establishments on San Diego’s bays. Red Marlin was part of the Hyatt Mission Bay’s (formerly Hyatt Islandia) renaissance, when the hotel’s 430 guest rooms and grounds underwent a $65 million renovation. Red Marlin named Danny Bannister as chef de cuisine when it opened in early 2008. Bannister’s culinary philosophy involves using fresh, local and environmentally-responsible ingredients. One of Bannister’s specialties is a blue-crab cake, probably among the best in town. He considers the rounded seafood staple the litmus test of the worth of a seafood restaurant. Bannister was schooled at the French Culinary Institute in New York City and has worked at Laurel, Third Corner, Island Prime and Pamplemousse Grill. On a recent night, Bannister hosted the first in a series of cooking classes and wine and beer pairings that will be a regular occurrence at Red Marlin. “I don’t really like recipes that much. I just use them as a guideline,” Bannister said to the group gathered around the fireplace at the chef’s table. Visitors watched him create some of his signature dishes and desserts, including crème brulee with fresh berries. Red Marlin is open for breakfast, lunch and dinner. Lunch options include salads, ahi tuna, club and flat-iron steak sandwiches, and entrees — all in the $12 to $20 range. The most popular dinner starters include the homemade blue-crab cakes served with preserved lemon aioli and baby greens, and the ahi poke with sesame dressing and wonton crisps. Dinner entrees include a variety of seafood, including scallops, salmon, halibut, swordfish and ahi tuna, along with steaks and filet mignon and pasta dishes. Dinner entrees range from $19 to $35. Some of the menu items also change seasonally. For example, the pork chop, currently served with grilled peach and broccolini in the summer, will soon be swapped with apple and squash for fall. Red Marlin is located at 1441 Quivira Road. Parking is easily available either on the street or in the hotel lot. For more information on special events, wine and beer pairing dinners, or reservations call (619) 221-4868, or visit www.redmarlinrestaurant.com.
