PRESENTED BY

Crashing The Marine Room’s High Tide Dinners

We get cozy at the La Jolla landmark where waves slam against windows and the fare matches the drama—plus we catch up with Bebemos Tequila for some perfect pairings

By Jackie Bryant October 16, 2025

NEIGHBORHOOD GUIDES Know the Neighborhood Where to eat, where to drink, and what it's like to live there. EXPLORE THE GUIDES

This week on Happy Half Hour, co-hosts Troy Johnson and Jackie Bryant head to the Marine Room, La Jolla’s oceanfront dining landmark waves slam against windows and the food matches the drama. Chef Derek Dupree introduces new fall dishes, including roasted king trumpet mushrooms with garlic miso emulsion, butternut squash with goat cheese espuma and toasted hazelnuts, and blackened swordfish with crawfish and forbidden rice.

We also sip Bebemos Tequila with founder Preston Caffrey, who joins us to talk about what makes the spirit work across savory courses. GM and wine director Nicholas George explains how the Marine Room’s legendary High Tide Dinners are timed with summer king tides and why the restaurant’s global wine program mirrors its coastal setting.

About Jackie Bryant

Jackie is a long-time freelance journalist covering cannabis, food/restaurants, travel, labor, wine, spirits, arts & culture, design, and other topics. Her work has been selected twice for Best American Travel Writing, and she has won a variety of national and local awards for her writing and reporting.

See profile