Three Reasons You Should Be Dining at The Pearl Hotel’s New Restaurant Charles + Dinorah, Immediately
Charles + Dinorah, The Pearl Hotel, Point Loma
The Pearl Hotel in Point Loma is an iconic hotel in San Diego. Originally the Sportsman’s Lodge in the 1960’s, the Pearl has evolved with modern touches but still manages to keep the nostalgia of the 60’s with its mid-century decor and vibes.
The Pearl had reinvented the poolside dining experience with Charles + Dinorah, “mid-century meets modern eats”. It’s an indoor/outdoor bar and restaurant that surrounds the hotel's pool that is, in the words of Missy Elliot is, “sophisticated fun”. If you haven’t had the chance to dine at Charles + Dinorah, specifically their poolside brunch here's three reasons why you should!
- The food.
Chef Andrew Santana brings a delicious, vibrant, and classiness to Charles + Dinorah’s brunch. The food is beautifully plated; the use of colorful edible flowers elevates the presentation and gives it a whimsical feel. Not to mention how incredibly yummy it is!! I would recommend the chilaquiles with the tasty and crunchy faro salad underneath, the steak and eggs with a generous and juicy cut of New York strip, or one of the beautiful and multicolored wayfarer toasts (the typical avocado toast has nothing on these). Even the side salad with the steak was bursting with colors and flavor, no detail on your plate is forgotten! Charles + Dinorah's brunch items are classic brunch dishes that have a new and innovative twist.
2. The atmosphere.
The poolside dining at Charles + Dinorah was a fun new dining experience for me. Whether it be a pool, lake, or ocean, when I’m near water, I am a happy human being. If you’re feeling it, take a dip in the pool while you wait for your meal or take a post-meal swim on the flamingo float. I loved the touches of palms and other greenery, especially the living wall. It’s amazing what plants can do to a space! If you’d rather not be poolside, pull a seat up at the bar. Retro lights and design combine with the bartenders wearing vintage shirts that throwback to the 60s. The cocktails themselves are modern, fresh and perfect for a summer day (which is pretty much every day in San Diego). You can come dressed casual, or as I saw when I was there dressed in your summers best! What I love most about Charles + Dinorah is that even if you aren’t staying at the hotel, they make you feel as though you are a guest of the Pearl with exemplary service, attention to detail, and an experience more than just a typical weekend brunch.
- The bloody mary.
At Charles + Dinorah they call it the Bloody Mare. That’s because it is made with Gin Mare, instead of the traditional liquor in a bloody mary, vodka. I have only had a few bloody marys with gin, but I am continually surprised with how spectacular they are. The gin pleases the palate and ties in your meal that is dawned with edible flowers. Gin Mare is a Spanish made gin that gives the bloody mary mix not only a botanical flavor but a savory and briny element from its Mediterranean roots. The bloody is rimmed with a bacon salt that is salty and delicious. The Bloody Mare is smooth, refreshing and goes down quickly! I did my best to save the best part for last, the oyster on top! That’s right, an oyster was on top of the Bloody Mare. Personally, I hadn’t had a single oyster in my life until this past year, I realize now I was seriously missing out! Belive it or not, oysters and bloody marys go together like tacos and Tuesdays!
So there you have it! Three reasons why you should be dining at Charles + Dinorah, at The Pearl Hotel, immediately. The food is outstanding, beautiful, and creative. The atmosphere is upscale but laid-back and fun with great service. And the Bloody Mare made with gin has an oyster on top!