Michael M.
Yelp
Piedra Santa is a welcome addition to the ever-expanding lineup on Little Italy's restaurant row. Though technically part of the Best Western Hotel, the restaurant sits on the corner like a culinary debutante--elegant, poised, and ready for attention. This review is based on three visits within the first two weeks of opening. (Living just a block away is both a blessing and a curse.)
Normally, I prefer to give new spots a few weeks to find their sea legs before diving in, let alone writing a review. Early visits often highlight the stumbles more than the triumphs. But Piedra Santa is already doing most things right--and more importantly, they know how to make things right when they don't go as planned. They're getting five stars out of the gate and I expect they'll only get better.
The decor and ambiance are thoughtfully executed. Time and money were clearly invested, and it shows. The photos do much of the talking, but suffice it to say, someone paid close attention to detail. Upon entering, you're greeted by black-and-white tiled floors and faux azaleas covering the ceiling, punctuated by crystal chandeliers encased in vibrant parasol-style shades.
In the larger dining room, rich hunter green walls and matching chairs lend the space an upscale, steakhouse feel. The tile floor in the entrance gives way to hardwood. If you look up, you'll notice the ceiling squares are actually strands of leather crisscrossing the space. The ceiling remains open, but the leather creates the illusion of a dropped ceiling, adding warmth and character in a uniquely clever way. Since the dining area sits slightly below street level, sunlight filters in through the windows and casts a calm penumbra. The bar has a classic feel with its hardwood finish, warm lighting, and elegant display of spirits. A mural of a tangoing couple in the main dining area sets the tone that you are in an Argentine steakhouse.
Between the entry dining area and the larger room, there's a glass wine cellar. In the far corner near the kitchen, a glass-enclosed dry-aging meat locker--backdropped by pink Himalayan salt blocks--displays their dry-aged cuts of beef. The open kitchen is tucked discreetly behind glass, adding transparency without disrupting the atmosphere.
Each of my three visits included different friends who were curious to try it out. Twice I sat at the bar, once in the dining room. The bartenders were friendly and engaging. On my first visit, we popped in for happy hour and ordered a cocktail along with some appetizers. I had the Scallop Tiradito--light, citrusy, and nicely complemented by thin slices of radish.
Visit two included the same appetizer (since I really enjoyed it the first time) followed by the Chilean Sea Bass, which comes plated with a parsnip purée, baby bok choy, and a passion fruit emulsion. But here's where things momentarily went sideways: the entrées arrived before we'd finished our appetizers, and my fish seemed overcooked. That's when I realized the dish wasn't sea bass at all, but salmon.
To their credit, the bartenders responded quickly and graciously. They whisked away the mistaken dish and, within minutes, brought out the proper one--cooked beautifully and delicious. They also comped the entrée without hesitation. Mistakes happen. How they're handled determines whether an experience turns one-star or five. In this case, it was five all the way.
The third visit was a Sunday dinner in the main dining room. After a brief wait with no server approaching, the floor manager made his rounds and stopped by our table. Once we mentioned the wait, he immediately flagged someone down. Riva, our server, showed up shortly after and was fantastic--warm, knowledgeable, and clearly passionate about hospitality, not just service.
After a lovely meal, she surprised us with an off-menu dessert in addition to the flan we ordered: a smooth panna cotta with berry compote that was absolutely delicious.
For our appetizer, we ordered a trio of empanadas--each one different: pork chile verde, chicken Florentine, and beef (all excellent). For our mains, we both had the Bife Ancho--USDA Prime boneless ribeye, cooked to a perfect medium rare. We added two sauces each: peppercorn, béarnaise, chimichurri, and horseradish crema. All flavorful complements.
Our sides included the Parmesan Creamed Spinach, which had great flavor but was a little runny, and the Potato and Mushroom Gratin, which was rich and satisfying. We paired the meal with a bottle of Alta Vista Estate Cabernet Sauvignon from Mendoza, Argentina which was a solid pour for the price.
Piedra Santa is a beautiful establishment and a strong new presence in the neighborhood. Yes, prices might feel a touch high--but what restaurant in San Diego isn't? For the quality of the food, service, and ambiance, the experience justifies the spend. It still needs a little polish, but that's part of the charm of exploring a great spot early on.
