The Pearl Hotel Tells A New Story With Executive Chef Elliot Townsend's New Menu

June 3, 2015

Point Loma’s vintage retro-meets-modern boutique hotel and restaurant - The Pearl Hotel - is offering up a mouthwatering new menu prepared by Executive Chef Elliott Townsend. The approach to the menu is meant to create memories through the flavors experienced in each bite and stay true to the core values of the Pearl Hotel by providing guests with the same passionate, authentic, unique, valuable and local experience that they have already come to love.

True to the throw back vibe of The Pearl Hotel, Chef Elliott Townsend plays off of the classics, with his own forward twists. As he states, "It's important to give respect to the history of the food and ingredients. By playing off the classics, you can create a sense of place and time through your dining experience."

Salmon Tartare
Being a local himself, Chef Elliott is no stranger to the San Diego food scene and is heavily influenced by the variety of authentic San Diego tastes, which shines through in the new menu additions. Highlights of the new menu include The Farotto, a twist on Risotto, using Farro instead of the traditional Arborio rice, paired with Chef's Daily Grilled Vegetables, Pickled Onion, and Charred Scallion Puree. Also new to the menu, the Asparagus Carbonara, typically known as a hot pasta dish, comes as a cold salad with Asparagus & Zucchini Ribbons, Poached Egg, Pancetta, Grana Padano Cheese and a Black Pepper Vinaigrette. The new menu is available now for your tasting pleasure and online for review.

In addition to the new menu, The Pearl Hotel is gearing up for summer with plenty of hot happenings including the infamous “Dive-In” theatre on Wednesday nights, Day Bar and Groove Brunch around the heated salt-water pool on Saturdays and Sundays, and BINGO every last Thursday of the month.

The Pearl Hotel is located at 1410 Rosecrans Street in Point Loma. For more information, visit