Seaside dining makes every meal feel like a vacation treat at Poseidon in Del Mar

By Kelley Carlson
At Poseidon restaurant in Del Mar, guests are easily reminded of the Greek god of the seas, with ocean views from every seat and the scent of saltwater in the air. “We try to bring the outside in,” said Tom Ranglas Jr., a partner in the family-owned business.

Spicy Seared Ahi with soy, wasabi and ginger. Photos by Kelley Carlson

Upon entering the establishment, guests will catch sight of a screen depicting shoreline scenes behind the hostesses, as two swordfish “swim” overhead. A “beach rock” path leads the way to the seating areas, consisting of split-level dining, a bar and a patio. Blue-gray, brown, beige and cream are the predominant colors of the decor, representing water and sand. Music by Latin guitarists plays softly in the background during the sunset hour on Fridays.
“It’s a charming, relaxed atmosphere,” Ranglas said. “You feel like you’re on vacation and transported to a different place.”
Both upper- and lower-level dining offer cushioned, U-shaped booths facing the Pacific, along with tables lining the windows. The upper level features a sliding window that can separate it from the lower level in the event of a private party; the lower level has floor-to-ceiling windows that fully open, enabling the west wall to “disappear,” according to Ranglas.
Adjacent to the dining areas is the bar/lounge, where patrons can socialize, watch a sporting event on the TV, or sit around a glass-and-sand fireplace.

The patio overlooks the beach and ocean.

For the full outdoor experience, head to the patio, the most popular seating area. Umbrellas shade the tables during the summer; a cover is overhead from October through June. There are also heat lamps for use when the weather is chilly.
Executive Chef Mourad Jamal advises guests who want to sit on the patio to come early. Sunset and high noon tend to be the busiest times; Tuesdays and Wednesdays are slower during daylight hours, but the pace picks up later with the start of the half-price wine bottle nights, Ranglas said.
Despite its location on the beach, Poseidon is not strictly a seafood establishment. Of course, there are entrees from the ocean such as Pistachio Crusted Sustainable Salmon and Wild Alaskan Halibut. But Jamal also pointed out that there is food from the fields and farms, as well. For example, there is “Free Range & Natural” Rosemary Chicken Breast, Tequila-Lime Tortellini, Kona Certified Angus Beef Aged Ribeye, Thai Stir Fry and Potato & Parmesan Gnocchi.
The simpler kids menu ranges from PB & J (peanut butter and jelly) sandwiches to Mini Burgers and Coconut Shrimp.
Guests of all ages can appreciate the desserts, which include indulgences such as Mud Pie, Granola Apple Dessert and Vanilla Creme Brulee.
Patrons who come for the weekend breakfasts can select from various types of egg dishes, pancakes, fresh fruit and other items.
For those who desire to enjoy Poseidon’s fare outside of the establishment, catering is available at events held at nearby Powerhouse Park.

Fish Tacos in corn tortillas with fries.

Address: 1670 Coast Blvd., Del Mar
The Vibe: Elegant, Casual, Relaxed
Signature Dishes: Fish Tacos, Ceviche, Seared Ahi Tuna, Cioppino, Grilled Ginger-Pesto “Day Boat” Scallops, Surf and Turf, Steamed Clams
Open Since: 1978 (formerly Fire Pit restaurant)
Hours: 11 a.m. to close Monday-Friday; 9 a.m. to 3:30 p.m. and 5 p.m. to close Saturday and Sunday
Phone: (858) 755-9345
Reservations: Recommended
Patio Seating: Yes
Take Out: No
Happy Hour: 4-6:30 p.m. Monday-Friday

Black Sake Steamed Mussels, with coconut milk, pickled ginger, shaved fennel and a sweet chili sauce.

On The Menu Recipe

Each week you’ll find a recipe from the featured restaurant online at Just click Get The Recipe at the bottom of the story.

This week: Poseidon’s Halibut Tapenade

Get The Recipe

Get The Recipe

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Posted by Staff on Jul 13, 2011. Filed under Food, Restaurants. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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