The Marine Room in La Jolla is Bernard Guillas's coastal fine-dining room at La Jolla Beach and Tennis Club since 1994, with waves breaking on the dining-room glass during king tides.
Must order: The crab cake; book king-tide-table seating for the surf-on-the-window dinner.
Tip: Check the king-tide calendar at marineroom.com; book a window six weeks ahead for the most dramatic nights.
Address: 2000 Spindrift Dr, La Jolla, CA 92037, San Diego
George's at the Cove in La Jolla is George Hauer's Prospect Street institution since 1984, with the Level2 fine-dining room upstairs and Ocean Terrace for ocean-view casual.
Order: Trey Foshee's smoked tomato soup with grilled cheese; the local fish crudo to start.
Tip: Book Level2 for the tasting menu; Ocean Terrace is the casual upstairs option for sunset and a margarita.
Mille Fleurs in Rancho Santa Fe is Bertrand Hug's French-Californian dining room since 1985, with chef Martin Woesle running a market-driven menu in a converted Spanish-style ranch building.
Order: The market-driven prix fixe; the Pacific halibut when in season.
Tip: The room is country-French traditional; jacket appropriate. The 11:30am Friday lunch is the value play.
Born and Raised in San Diego is Consortium Holdings' Art Deco steakhouse on India Street in Little Italy, with tableside Caesars, a martini cart and a rooftop terrace.
Order: The 35-day dry-aged ribeye for two; the tableside Caesar with white anchovies.
Tip: Book the rooftop for Pacific sunsets; the martini cart only runs the main dining room downstairs.
Animae in San Diego is Brian Malarkey's Asian-inspired Wagyu steakhouse on Pacific Highway, a downtown waterfront room serving A5 Japanese beef and chef Tara Monsod's modern Filipino flourishes.
Order: The A5 Wagyu cut of the night; the lumpia and ube dessert from Monsod's Filipino program.
Tip: Book a window for the Embarcadero view; the bar program runs an extensive Japanese whisky list.
Juniper and Ivy in San Diego is Top Chef alumnus Richard Blais's Little Italy modernist Californian room since 2014, a 1920s sawtooth warehouse with Anthony Wells running the kitchen day to day.
Order: The In-N-Haute, Blais's elevated take on In-N-Out, on the snack menu; the seasonal market tasting menu.
Tip: Snack menu at the bar is the cheapest way into the kitchen; book Wednesdays for the tasting-menu option.
Addison in San Diego is William Bradley's three-Michelin-star tasting room at Fairmont Grand Del Mar, the only three-star kitchen in Southern California since 2022.
Order: Full tasting menu, paired wine flight, optional caviar service.
Tip: Jacket preferred; book six weeks ahead. Pair with an overnight at Grand Del Mar to extend the night.
