The Beach House, San Diego ~ Nooschi

Back in June, I met a bunch of friends at The Beach House in San Diego. This restaurant sits along the coast line, and is a stone's throw from the Pacific Ocean. We scored a table outdoors, and watched the sunset as we ate our meals. Overall, the food isn't bad, but the 45 minute out-of-the way drive was definitely more for the view than anything else.

The original Beach House restaurant in Laguna Beach was founded by Gale Pike in 1968. It has since expanded to locations in San Diego and Dana Point, and all three restaurants are still family-owned and run by the Pikes.

The title picture was the view from our table. The ocean was arm's length from where we were sitting, and needless to say, the view was stunning. The weather was perfect, and there was a nice breeze coming off the ocean.

We ordered the crispy calamari with marinara sauce to get things started.

Crispy Calamari

I also ordered my favorite salad: Caprese salad.

Caprese Salad

The Caprese salad here had ripe heirloom tomatoes, shaved red onion, micro basil, and creamy burrata cheese all mixed with a balsamic reduction and basil oil vinaigrette. The salad was very nice, and I really enjoyed the burrata cheese.

Burrata Cheese

TK ordered the Steamed Shellfish Combination plate: king crab, clams, greenlip mussels, shrimp, and sea scallops in a white wine herb broth.

Steamed Shellfish Combination

Ed ordered the creamy lobster bisque.

Lobster Bisque

After our appys, the sun started to set...beautiful, isn't it? I can get used to this.

I ordered the Pacific Mahi Mahi for my main. The mahi mahi was served with shiitake mushrooms, baby bok choy, and edamame. This was all served over a bed of kaffir lime jasmine rice with a spicy coconut curry broth. Unfortunately, I found this dish to be quite bland. There was just not enough taste. The spicy kick was there, but that was about it.

Pacific Mahi Mahi

TK ordered the lobster linguine. Six ounces of diced lobster tail tossed with tomatoes, green onions, and a light mushroom cream sauce.

Lobster Linguine

J ordered the Hawaiian Yellowfin Tuna. This was pepper crusted Sushi-grade ahi seared rare, and served with a mango coulis, wasabi aioli, whipped potato, and mango salsa. He loved this dish so much, he forgot to share!

Hawaiian Yellowfin Tuna

B ordered the Kona Kompachi: sushi grade Hawaiian Yellowtail with a citrus-chile marinade, fava beans, and corn succotash. The sauce was a smoked tomato beurre blanc, and the dish was topped with a generous portion of fried leeks. B also really enjoyed his dish.

Kona Kompachi

Ed decided to be the black sheep and ordered a non-seafood dish. He got the 6 oz. Queen cut filet mignon served with roasted potato, asparagus, crispy onions, and cabernet demi glace.

Filet Mignon

I was the only one able to stomach a dessert, and ordered the strawberry shortcake. Unfortunately, it just wasn't my night. I found the cake to be too much cream and not enough strawberry. Oh well, you win some, you lose some.