Ponyboy at The Pearl Hotel
American restaurant · San Diego
1410 Rosecrans St, San Diego, CA 92106
Highlights
Retro comfort food and craft cocktails poolside
Retro comfort food and craft cocktails poolside
"Replacing former Pearl Hotel restaurant Charles + Dinorah (RIP) is the extremely vibey Ponyboy. Swing by during their daily “golden hour” for $1 oysters and drinks starting at $7, or book a table for one Wednesday evening just to experience their iconic “dive in” movie nights. Locals and travelers alike enjoy the more extensive dinner menu helmed by creative director and Ponyboy general manager Ian Ward, culinary director Danny Romero, executive chef Josh Reynolds, and sommelier Kyle South; Ward, Romero, and South are all formerly of the Michelin-starred restaurant Addison. Dig in to the “juicy Lucy” — a wagyu patty burger on a pillowy potato bun with fried onions and Alabama white sauce — or share the pickle dip with an optional topping of caviar. And while the ambiance generally is trendy and romantic (read: great for a date night or solo drink at the bar with a book), the kids menu makes this a family-friendly spot for hotel guests with little ones, too. Leave room for the poached pear dessert topped with mascarpone cream and an almond streusel." - Keri Bridgwater
"Diners can take a stroll down memory lane at the nostalgic, ‘60s era-inspired Pearl Hotel, where Ponyboy — the poolside restaurant and bar — has been revitalized to put a playful, updated spin on retro drinks and dishes. Travelers and Point Loma locals can get a taste during Ponyboy’s golden hour, which runs daily from 4 to 5 p.m. at the bar and lounge, featuring $11 cocktails plus $1 small plates including raw oysters and $4 mini hot dogs." - Roxana Becerril
"The midcentury modern reinvention of the restaurant at the Pearl Hotel serves up a retro yet compelling menu that includes updated takes on legacy cocktails created by co-owner Ian Ward (Addison) and executed by a team of veteran bartenders. Use their daily 4 p.m. to 5 p.m. happy hour to sample through a menu that includes a banana daiquiri and a Pink Squirrel, a mix of crème de noyaux, crème de cacao, and heavy cream. The move, if you can’t find a seat at the bar, is to enjoy your drink on the hotel’s outdoor patio overlooking the pool." - Kelly Bone
"Point Loma retro restaurant Pony Boy will celebrate New Year’s Eve with a tiki seafood boil featuring rock crabs, potatoes, corn, sausage, Old Bay seasoned crackers, macaroni salad, and dinner rolls. The $55 ticket also includes one glass of bubbly or zero-proof cider. Head mixologist Ian Ward will also offer specialty tiki cocktails for the occasion. Local legendary fishmonger Tommy Gomes will be the special guest, sharing stories about the importance of seafood and sustainability. Reservations are available between 1 p.m. and 5 p.m." - Helen I. Hwang
"The reinvention of the restaurant at the Pearl Hotel serves up a retro yet refreshingly modern menu that includes updated takes on legacy cocktails created by co-owner Ian Ward (Addison) and executed by a team of veteran bartenders. Use their daily 4 p.m. to 5 p.m. happy hour to sample through a menu that includes a banana daiquiri and a Pink Squirrel, a mix of crème de noyaux, crème de cacao, and heavy cream." - Kelly Bone, Candice Woo
