The 23-room boutique hotel’s longtime restaurant, Eat at the Pearl, has been redubbed Charles + Dinorah, a nod to the original owners of the 1950s-era Point Loma property.
The poolside eatery gets its new culinary vision from executive chef Andrew Santana, who most recently was chef de cuisine at Campfire, in Carlsbad. Santana’s seasonal menu includes a ceviche with mango pearls, pickled chili and Vietnamese herbs; a whole fish with torpedo onion, charred lemon, and fermented black beans; and curry fried Jidori chicken with Korean soybean paste aioli, kimchi and pickled shiitake.
The Pearl’s brunch is new as well. Ranging from buckwheat pancakes with cardamom syrup, apple butter and strawberries to a spin on classic chicken-fried steak with sausage gravy, the lineup also includes a variety of toast options, featuring locally baked Wayfarer Bread, topped with housemade jam and peanut butter, avocado with tomato, togarashi and kale.
Charles + Dinorah also offers fresh cocktail lists that include an oyster-garnished bloody Mary and a Beach Break, which features coconut fat-washed tequila and a toasted coconut rim.