Guests of the Pendry San Diego have virtually no need to step beyond the hotel’s property line to seek out worthy dining options, thanks to chef-driven signature restaurant Lionfish and Provisional, the warm and welcoming all day eatery. And locals could benefit too, from the fresh downtown options that just might help coax us into the Gaslamp.
Have a look at two more eating and drinking destinations at the Pendry: Nason’s Beer Hall, named for a former market that once operated on the site back in the 1900s, sits on the southeast corner of the hotel. Open daily from 3 p.m. to midnight, the bar boasts 24 taps that mix local craft handles with some traditional German-style beers, plus wine and classic cocktails. The brew-friendly food ranges from snacks and shareables, including pickled local vegetables, a housemade pretzel served with cured sausage and violet mustard and a savory Belgian waffle with maple-roasted cauliflower to more substantial plates such as the Nason’s Burger with bacon and mustard jam to vegetarian schnitzel that breads eggplant with pretzel crumbs and serves it with cabbage, spicy greens and sauerkraut.
And Eater’s nothing if not fond of a hotel bar. Nestled adjacent to the lobby is the pretty Fifth & Rose, a bar and lounge open daily from noon to 1 a.m. that offers an extensive drink list of wine, beer and craft cocktails including the tiki-tinged Resevoir Grog with Matusalem Platino and Appleton Estate rums, honey, pineapple, grapefruit and lime and the mezcal-spike Mayan Riviera, which mixes Del Maguey Vida with Sales gentian liqueur, falernum, Xtabentun anise liqueur, lemon and a mist of absinthe. There’s also a snack menu, created by Provisional’s chef Chris Osborne, that features housemade potato chips with caviar creme fraiche and steak tartare with pickled serrano, herbs, ponzu dijon and quail egg.