Paradise Point Resort & Spa's signature restaurant Baleen has reopened as Tidal . The eatery's first remodel since 1999 has transformed the dated, dark space into a light-filled modern beach house with sweeping views of Mission Bay.
At the helm is chef Amy Dibiase, who worked at Baleen from 2006 to 2008 and returned to the resort last year.
Dibiase had input in the restaurant's new design, which she says is a better complement to her style of food. Tidal's new menu, which fully launches on Thursday, prominently features local ingredients, from seafood and produce to Con Pane bread and a cheese program powered by Venissimo.
Snake Oil Cocktail Company consulted on the cocktail list, lending their culinary sensibilities to drinks including the Monkey See, Monkey Do, a mix of rum, smashed banana, muddled cilantro, dandelion and burdock bitters, orange and honey soda
Tidal will start Saturday and Sunday brunch service over Easter weekend and plans to introduce a happy hour worthy of enticing locals soon.
· Tidal [Official Site]
· All Eater Inside Coverage [~ESD~]