Lionfish

photo of a dish served at LionfishLionfish opened a few months ago, as part of the new luxury hotel in the Gaslamp Quarter, Pendry Hotel. The restaurant focuses on modern coastal cuisine, with a menu that includes sushi, fresh catches, shared plates and prime meats.

I recently attended a press dinner where we got a sampling of the menu. Our tables were decorated with the cutest little lionfish toys which we were able to take home with us.
close-up photo of a lionfish toy

Since this dinner was not a regular dining visit, I’m mainly going to share photos from the dinner with a few thoughts at the end. During the dinner, we were presented with a good selection of the menu in a shared format, so that everyone could have a few bites of each dish. I do plan on visiting again and will provide an updated post at a later date.

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Starters

NEW ZEALAND KING SALMON
Truffle, Marinated Honshimeji Mushrooms • Meyer Lemon Kosho, Trout Roe • Sake Marinade, Smoked Salt
photo of NEW ZEALAND KING SALMON

HIRAMASA CRUDO
Black Garlic, Valencia Orange, Harissa, Watercress
close-up photo of HIRAMASA CRUDO

NY STEAK TATAKI
Mustard Seed, Scallion, Garlic Ponzu, Beef Fat Aioli
overhead photo of NY STEAK TATAKI

STUFFED SQUID
Shrimp, Italian Sausage, Tomato Relish, Herb Pistou
STUFFED SQUID

MAPLE-SRIRACHA PORK BELLY “BLT”
Tomato Jam, Chicories, Serrano Chile Dressing, Avocado
MAPLE-SRIRACHA PORK BELLY “BLT”

I thoroughly enjoyed all the starters we sampled. The nigiri flight of salmon was quite unique, allowing you to experience the same fish in different ways with a simple change of topping. The hirmasa crudo was light, citrusy and well balanced. If I had to pick a favorite, it would be the pork belly, with its crispy caramelized exterior, giving way to the soft belly meat.

Entrees

ROASTED ICELANDIC UNA SALMON
Crispy Artichokes, Farrotto, Herb Asparagus Sauce, Sorrel
ROASTED ICELANDIC UNA SALMON

HUDSON VALLEY DUCK BREAST
Foie Butter, Seaweed Potato Gnocchi, Citrus-Duck Jus, Bok Choy, Orange
HUDSON VALLEY DUCK BREAST

16 OZ. PRIME NATURAL NEW YORK STRIP
Bordelaise, Sunchokes Lyonnaise, Miso-Sunchokes Puree
16 OZ. PRIME NATURAL NEW YORK STRIP
close-up photo of 16 OZ. PRIME NATURAL NEW YORK STRIP
From the entrees, my favorite was the New York Strip, with its intense beef flavor, paired with a creamy sunchoke puree.

Sides

Mushrooms & Black Kale
photo of Mushrooms & Black Kale side dish

ROASTED FINGERLINGS
Truffle-Porcini Aioli
photo of ROASTED FINGERLINGS

BRUSSELS SPROUTS
Mustard-Malt Vinaigrette, Pancetta
photo of BRUSSELS SPROUTS

Desserts
photo of a dessert with chocolate shards

photo of a piece of cake

Overall, I enjoyed trying a sampling of the menu. The menu has a wide range of offerings and I especially enjoyed the various starters we had. I do intend on coming back with Mr. K. so that we can check out the restaurant together.

Lionfish
(Inside Pendry Hotel)
550 J STREET
SAN DIEGO, CALIFORNIA 92101
https://www.pendryhotels.com/san-diego/dining/lionfish/

As stated above, this was a press dinner and my meal was complimentary. All opinions expressed remain my own.

2 comments on “Lionfish”

  1. So do they actually serve lion fish on their menu? It’s an invasive species in the Gulf of Mexico and people are beginning to try to consume it as a means of population control. Would be cool if they served it, setting a demand.

    • no they don’t! I do remember asking where the name came from but I can’t remember what they told me anymore. oops. =(

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