Steven Riemer Archives - San Diego Magazine https://sandiegomagazine.com/tag/steven-riemer/ Tue, 19 Sep 2023 23:11:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://sandiegomagazine.com/wp-content/uploads/2023/08/cropped-SDM_favicon-32x32.png Steven Riemer Archives - San Diego Magazine https://sandiegomagazine.com/tag/steven-riemer/ 32 32 The Perfect Lunch https://sandiegomagazine.com/food-drink/the-perfect-lunch/ Fri, 03 Apr 2015 04:00:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/the-perfect-lunch/ Lean protein, not-lean dessert at Oceana Coastal Kitchen

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]]> Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.

I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:

YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.

NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.

The Perfect Lunch

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]]> FIRST LOOK: Oceana Coastal Kitchen https://sandiegomagazine.com/food-drink/first-look-oceana-coastal-kitchen/ Sat, 31 Jan 2015 10:33:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/first-look-oceana-coastal-kitchen/ Catamaran Resort unveils its new $2.1 million restaurant

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]]> There’s a fine line between being “a classic” and being a little behind. When you’re an iconic property like Catamaran Resort in Mission Bay, the challenge is deciding when to pull the trigger on a massive overhaul. Reupholstering chairs won’t do. We’re talking a $2.1 million reinvention that requires blowing out walls, hiring renowned architects and designers (Kristine Smith Design Studio, who did both Disney’s Grand California Hotel and The Lodge at Torrey Pines), and building an 800-gallon vertical jellyfish aquarium smack dab in the middle of the room. That’s some change. And Feb. 3 marks their soft open when you can see and taste it for yourself. (Note: Soft openings are really rehearsals, so exercise a little patience.)

Named Oceana Coastal Kitchen, the 8,200 square-foot restaurant is the iconic property’s first new dining concept in 30 years, and continues the rise of good food in Pacific and Mission Beaches. They’ve expanded the al fresco seats looking out over Mission Bay, plus a 12-seat private dining room and a 16-seat semi-private room. The chef is Steven Riemer, who put in a decade-plus at the Ritz-Carlton Laguna Niguel before spending seven years as executive sous at The Lodge at Torrey Pines. His menu is being called “a playful take on California cuisine.” If food at The Lodge (owned by the same parent company, Evans Hotels) is any indication of quality, expect top-notch, local, seasonal ingredients. Riemer’s debut menu includes dishes like duck risotto with Japanese squash, Niman Ranch pork chop with goat cheese grits and a California seabass with ancho chile, orange, beets, faro and baby kale. There’ll also be a raw bar and a sushi bar. Pay close attention Riemer’s desserts, since pastry was his specialty at The Ritz. At Oceana he’s got banana pudding, apple empanadas with buttermilk ice cream, espresso brulee and Meyer lemon Rice Krispie treats.

And now for the unveiling. Please enjoy the first known photos of Catamaran’s multimillion-dollar overhaul:

FIRST LOOK: Oceana Coastal Kitchen

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