If you're trying to impress a dinner date, entertain clients or celebrate a special anniversary, head to BALEENsandiego, Paradise Point's critically acclaimed restaurant. Not only is the setting spectacular, the cuisine is exceptional, too.
Guests can choose to dine alfresco style on the restaurant's gorgeous deck, which overlooks Mission Bay, or sit at romantic candlelit tables inside the classically styled restaurant.
Adults and children alike will be dazzled by BALEEN's whimsical monkey motif. Artfully crafted monkeys seem to swing from chandeliers, dance on candy dishes and feed the imagination of guests' fortunate enough to feast at this special restaurant.
The monkey theme is also tied to the innovative menu. Diners will enjoy the restaurant's monkey bread, an oversized focaccia loaf served with olive oil and balsamic vinegar. And, quite fittingly, the dessert menu features a 'monkey love' banana split for two.
Gregory Louie, the General Manager of BALEENsandiego, said: 'The decor here is incredible and we use only the finest and freshest ingredients in our preparations.'
BALEENsandiego's Chef de Cuisine is Amy DiBiase. The restaurant's exceptional Executive Chef is Brian Freerksen.
A culinary mastermind, DiBiase's innovative dishes are a winning combination of French techniques coupled with her Mediterranean background. Prior to her arrival at BALEENsandiego, DiBiase was the head chef at Laurel, a Mobil Four Star Rated French/Mediterranean restaurant in San Diego. Before returning to the kitchen to prepare nothing short of a feast for this journalist, she said, 'I hope you're hungry.'
And, she meant it. Three hours and six courses later, our bellies were full; our appetites were sated. Her land and sea creations were nothing short of exceptional. Starters included sashimi-style tuna 'two ways,' a refreshing beet salad and a 'to-die-for' scallop appetizer, composed of hickory wood-roasted diver scallops paired with kabocha (a Japanese squash grown locally), red endive, bacon and vanilla butter. Next came Northern Alaskan Halibut served with a grain mustard sour cream and breadcrumb salsa.
Chef DiBiase's chef d'oeuvre was a braised pork belly entree combined with a pineapple chili glaze and mushroom soba noodles. Pair this dish with the 2004 Saintsbury Carneros Pinot Noir, recommended by our knowledgeable server, Kent Seiler.
The grand finale was a Dessert Quattro, which included the 'drunken monkey' (my personal favorite)' a winning combination of gingerbread pudding, ginger gelato, hard rum sauce and so sweet green bananas. Another delectable dessert is the 'Chocolate Hangover,' a creme brulee trio, which combines light and dark chocolate mousses and a coffee anglaise.
Don't miss BALEEN's special New Year's Eve event. The restaurant will offer two seatings that evening. The first from 5:00-7:30 p.m. includes a three-course meal and is priced at $69 per person. The second from 8:30-10:30 p.m. includes a five-course dinner, a Champagne Midnight Toast, party favors and live entertainment and is priced at $95 per person. Jessie Davis' jazz standard trio will perform beginning at 8:30 p.m. Beverages, tax and gratuity are not included in the pricing.
BALEENsandiego is one of half dozen fabulous restaurants that share the same name under the Noble House brand. The restaurant is open for dinner everyday from 5:00-10:00 p.m. on Friday and Saturday evenings and from 5:00-9:00 p.m. Monday through Thursday. BALEEN's menu changes seasonally. Entree prices range from $19 to $62 with most falling between $26 and $34.
The resort also offers more casual fare at the Barefoot Bar & Grill and poolside dining at Tropics Bar & Grill.
For more information, visit www.paradisepoint.com