Peohe’s captures the essence of Southern California dining with its stunning bay front views, Pacific Rim cuisine menu, and chic tropical vibe. This Coronado Island destination is ideally situated just steps from the Ferry Landing and offers picture-perfect views of the Downtown San Diego skyline, as well as an endless parade of passing boats. Peohe’s menu celebrates the sea by showcasing the flavors of the Pacific; island cooking techniques are married with tropical accents for dishes that are bold in flavor and freshness. Sushi enthusiasts appreciate Peohe’s selection of fresh nigiri, sashimi, specialty rolls, and platters. Likewise, meat lovers rejoice over cuts like the 16oz Callahan Cut Prime Rib and the Summer Truffle Filet Mignon. Whether you drive across the iconic Coronado Bay Bridge or catch a ride on a water taxi, visit Peohe’s for a taste of San Diego.Read More ...
Coronado Island can be nothing short of spectacular on an early summer afternoon and fortunately for me and my party that is just what I got to experience at Peohe’s Restaurant. The waterfront dining location has been a landmark of Coronado since 1980, serving Pacific Rim and Asian-fusion cuisine since its opening. Sitting right next to the ferry landing and directly across the bay from the San Diego Convention Center, the prime location is easily reached by taking the Coronado Bridge and provides some of the best views of San Diego Bay and the downtown skyline.
Peohe’s sits as the centerpiece of a waterfront shopping and dining district in Coronado. The restaurants exterior matches that of many other local businesses, but has the distinction of being the largest stand-alone building in the area. The brightly-lit sign and logo is framed by Queen Palms, which serve as an introduction to the upcoming experience. Large glass doors and windows provide a peek into the interior’s tropical setting and décor. As I walk into the restaurant I am first greeted by a cool color palette of sea greens and blues with a splashing waterfall. The waiting area is brightly lit by the afternoon sun pouring through the glass ceiling as a cool breeze flows naturally through the open doors. The host stand is surrounded by lush ferns and palms, and upon approaching my dining partner and I are warmly met with a smile and “hello.” The tranquility of the setting and warmth of the service instantly puts any tensions at ease and I prepare for a relaxing evening in good company and surroundings.
The host quickly prints updated menus and begins to show us to our table. We take a slow meandering walk through the large dining space where the aquatic and island theme becomes more pervasive. Lighting fixtures reminiscent of giant clam shells hang low over deep green booths and sand colored chairs. The walls are accented by contemporary art with gold and silver highlights that remind me of the shimmering of an underwater reef. The restaurant has been designed to feature views of the water from nearly every table. The dining area is tiered to allow patrons farthest from the water to gaze through the floor to ceiling windows out towards the bay. As we navigate the curving walkways, we arrive at a semi-enclosed temperature-controlled patio with unobstructed views of the bay. The tables are adorned simply with white linen and plates and a hand-blown green glass candle holders, doing little to try and compete with the fantastic harbor vistas.
The restaurant also has outside seating to take full advantage of the San Diego sun, with tables available on their wooden patio just feet from the harbor on. Peohe’s is open seven days a week for dinner, preparing a lunch menu Monday through Saturday, and a brunch option on Sundays. Lunch diners can enjoy casual meals like the Shaved Prime Rib Sandwich and Mahi Mahi Tacos. Brunch adds an option for breakfast items like the Bay Shrimp Omelets. Sushi is available only during dinner in the lounge and bar, where you can get the Chili Citrus roll, featuring rich Japanese Yellowtail, Serrano chilies, and a yuzu citrus ponzu.
We are given some time to look over the specialty drink and wine menu by Thomas, our server. The wine menu boasts a nice bottle selection, with a large selection coming from California and the Pacific North West. Their imports feature some increasingly popular Argentinean Malbecs and classic Chiantis. The wine by the glass selectio n is a little more limited, almost exclusively California wines, but the choices pair nicely with most of the menu. We selected from the specialty drink menu, which features four creative fruit-infused mojitos, like the Mango Mojito. They also promote several signature martinis, like the Melo-Tini, a summery tropical inspired martini with melon liqueur and pineapple juice. We each choose the Peohe’s Margarita, -- a blended, bright pink drink rich with the sweetness of Chambord and raspberries. Neither the sugar nor the tequila is showcased too heavily, making it an enjoyable refreshment any time of year.
We are heartily greeted by Executive Chef David Bland who is eager to sit down and speak with us about the restaurant. Having recently taken over the executive position, he is brimming with energy and excitement. He tells us that the menu features nearly fifty items that he and his team of cooks have to prepare each and every night. While there is a distinct Pacific Rim theme to the menu with daily fresh fish selections, sushi, and spring rolls, other culinary influences are well integrated. The Lobster Ravioli, Caribbean Jerk Chicken, and the Filet Mignon with truffle demi-glace all fit naturally with the idea of casual dining and elegant fare. Chef Bland is ready to showcase some of the restaurant’s signature dishes and we relinquish control over our dinner selection to him.
We are lucky enough to have Chef Bland take time away from the kitchen to serve us personally and speak in detail about the preparation of the dishes. He generously starts us with three appetizers, the first being the Crab, Avocado & Mango Stack. It is a chilled dish of 3-4 oz. jumbo lump crab meat served over mango, red onion, poblano chilies, and crushed avocado. The items are placed in a ring mold and stacked vertically to create a small tower of fresh fruit and seafood. It is presented on a white plate with a sea green border that contrasted the ivory crab meat and bright orange mango. The dish is finished with cilantro oil and large sourdough crostinis. The stack crumbles under the weight of my fork and releases the aromatic chilies and onions that hit your nose and produce the first hints of a sweet mango and spicy chili pairing. Everything pairs well together, with the crab providing the meaty, savory heft to complement the sweetness from the mango and creaminess of the avocado. The crostinis were give the dish texture and round out the experience.
Simultaneously, we are presented with the Coconut Crunchy Shrimp. Chef David goes into detail about the process behind the creation of this dish, explaining how labor intensive it is to prepare. The coconut is shredded in -house and then toasted, giving the appetizer the needed freshness and pop that it often lacks when trying it elsewhere. Four prawns, roughly 1.5 oz. each, are butterflied and coated in coconut then deep fried. The preparation helps the dish cook quickly ensuring that nothing overcooks. The prawns are served on a rectangular plate over crispy rice noodles with a side of plum sauce. The prawns came out sweating from having been just removed from the fryer and fill the table with the sweet smell of coconut. Each bite is crispy with the distinct tropical flavor of coconut and savory prawn. Dipping the prawns into the plum sauce, we find that the acidity and sugar contrasts the appetizer with amazing results. The dish is well balanced with no ingredient hogging the spotlight .
Next, we are served the Surf & Turf Roll, which comes from the sushi bar. Each detail is accounted for as Thomas prepares us with chopsticks, ramekins, and soy sauce for the appetizer. The classic, indulgent pairing of lobster is tossed lightly in aioli, with cucumber on the inside of the roll and seared filet mignon on top finished with eel sauce and sesame seeds. The roll is crafted with care-- delivering satisfying results. The first bite is tender, seared beef that is highlighted by the sweet and salty eel sauce. The roll is given texture from the cucumber and crunchy sesame seeds. It finishes with sweetness of the lobster and seasoned rice and is certainly one of the dinner’s highlights.
Our appetizers continue with the introduction of the Thai Coconut Ginger Soup. This is a standout dish due to its simplicity and excellent preparation. The deep white bowl is filled generously with about 6 oz. of soup, with lemongrass and ginger filling the nose as the bowl is placed on the table. The off-white broth has silhouettes of shitake and enoki mushrooms floating through that are contrasted by the finishing touch of bright green micro-cilantro. The soup’s warmth is a nice addition to balance the incoming cool harbor breeze. The mushrooms give the soup a meatiness that plays well with the sweetness of the coconut milk and the heat from sesame and chili highlights. While this dish is available at every neighborhood Thai restaurant, Peohe’s manages to craft a more balanced and elegant dish.
We finish the round of appetizers with the Peohe’s Salad. This is a light and simple salad making prominent use of citrus. Tangerines and Daikon Radishes stand out visually on the bed of dark greens. The citrus vinaigrette is lightly drizzled over the salad, which makes each bite about the quality of the greens and acidity of the citrus. The salad also features candied walnuts sweetened with honey and providing a nice toasted crunch, lending some texture to the overall profile.
Chef David’s generosity continues as he begins serving us his entrée selections. First, he presents the dramatic Crispy Wok Fried Bass. It is a whole bass that has been deep fried and comes out steaming over vegetables. The dish is paired with a hot and spicy Thai sauce on the side. Chef Bland explains that he is working hard to make dishes like this more traditional and authentic to their Thai and Polynesian roots. By removing the sauces and featuring the ingredients unadorned he can highlight their freshness and unique flavor profiles. The moist, tender meat of the fish tears easily away from the bones with the crispy skin providing a nice backdrop of texture. Rich with peppers and garlic, the hot and spicy sauce is savory and bold, helping coax more flavor from the fish.
We are presented with the restaurant’s signature entrée, Peohe’s Mahi Mahi Mai’a,: 7 oz. of oven baked mahi served with bananas, macadamia nuts, a rich Frangelico butter, and buttered wild rice. This is a classic sweet and savory dish full of different textures and flavors. The mahi filets are stacked and covered with half a banana, split length-wise, and finished with the sauce over the top. Served on a white plate, it is not as visually dramatic as other dishes, but that is easily forgotten as the sweet bananas and nutty butter hit our noses. Cutting into the dish provides little resistance with the flaky fish and bananas having a near creamy texture. Scooping up macadamia nuts in the sauce gives the dish some crunch and pairs nicely with the side of wild rice.
Chef Bland, launching another delicious attack, presents us the Peohe’s Prime Rib, a beautiful 12 oz. cut of prime rib, cooked to medium rare. He tells us the restaurant has a special technique for cooking the roast with a 3-4 hour cooking time that leads to its magnificent preparation. By far the simplest presentation in the restaurant, the beef is accompanied by a large spoonful of garlic mash potatoes and a side of creamy horseradish. The plate is only a little larger than the cut and cupped to allow the beef to sit its own juices. The buttery potatoes are salty and rich, and a choice complement to the savory meat. The glistening prime rib, tender and moist, is the quintessential savory finish to complete our sampling of entrees.
Our stomachs are granted a reprieve from the large meal as we wait for the chef to prepare the desserts. With an eye for detail, our server presents us chilled spoons for the dessert and offers the customary coffee. The chef presents us with tasting portions of several desserts, much to our delight. On a large platter, fruit, chocolate, and pie all work together to create a rich landscape of culinary delight for us to finish our meal. We are presented a miniature version of the Hot Chocolate Lava Cake, which comes in a demitasse cup, and finished with macadamia nuts, toffee, and hazelnut gelato. The dark, rich chocolate cake has deep, complex coffee-like flavors and it spills forth its molten interior when pierced. The gelato over the top cools the palate and contrasted the warmth of the cake. The toffee and nuts provided the expected crunch and rounded out the dish.
Next to the cake is a spoonful of Hazelnut Crème Brûlée for each of us. The custard is unexpectedly light and not overly sweetened. The crunchy candy shell is thin and doesn’t overpower the mild custard. The spoonful is brightened by the addition of some fresh strawberry and chopped macadamia nuts.
Featured prominently on the plate is a martini glass full of fresh seasonal fruit, topped with whipped cream and raspberry coulis. The simplicity is appreciated and the devotion to high quality ingredients shines through. Not one piece of fruit contains a blemish and each seems to be at the peak of the season.
Dedicated to serving a well-rounded and complete meal, Chef David also presents us with Key Lime Pie. The first bite of the pie is an explosion of tartness and sugar. Full-flavored and fruit-forward the pie is not lacking in boldness. The lime flavor cuts through the whipped cream topping, achieving a nice balance between the fat and acidity.
Peohe’s and Chef Bland have the daily challenge of competing with some amazing backdrops and vistas. While one could come just for the view, what makes Peohe’s unique is the ability to create food that takes your mind and eye away from the dramatic downtown skyline. The menu and cuisine allow the restaurant to integrate itself into its surroundings by serving impeccable local seafood, mere feet from its habitat--fostering a sense of community. It takes both location and the quality of the food to make a successful restaurant and that is why Peohe’s has been attracting people for over 30 years.
Insider Tip: While ample parking is provided directly in front of the restaurant and the drive across the bridge is nice, you can complete the ocean front experience by taking the ferry from downtown across the harbor to the ferry landing. Mild evenings allow you to eat here year round and it makes for a great place to watch the downtown skyline slowly illuminate as night settles in. Weekday happy hour specials are also available.
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We attended many recommended restaurants in and around Coronado during our Christmas time visit and Peohe's was by far the best. The food was great, the wait staff friendly and helpful and the atmosephere and view were tremendous. Would highly recommend to others (and already have)!!
Beautiful view and excellent meal be sure to Visit this restauant.
When in Coranado Bay you must save a night for a peaceful dinner at Peohe's. Everything about the dinning room is warm and modern, not to mention the view looking out over the glistening water is simply relaxing. The service is beyond our expectation! We enjoyed the smiles, enthusiasm, and prompt service. lastly, our food completed our amazing experience and is what will bring us back time and time again. The price was right, the quality was high, and the presentation left us in awe!
This our first visit to Peohe's. We had such a wonderful dinner and the view was spectacular. Would go back in a minute. It was one of our favorite parts of our vacation to San Diego. Love....
Great food, Great service!
Spectacular service, food and setting!
Based on reviews we picked Peohe's during our trip to San Diego. We were not disappointed. We ate lunch on the patio and thoroughly enjoyed ourselves. The food was very good and you never felt rushed. Will return for dinner next trip.
Great night out. -Pierre and Camille
The ombiance is perfect, the service and food at Peohe's is one of the best I've ever had. I highly recommend this restaurant, it is GREAT.
We shared the avocado stack appetizer, the Mahi-Mahi dinner and the lava cake dessert, all were delicious . We left very full and content. It was a nice dinning experience and will go back.
We planned a Graduation Luncheon and hoped for a pretty setting by the water to celebrate 2 college graduates with 12 people in our party. What we got was gorgeous setting, superior service, outstanding food and a super special lunch where we were treated first class. The Hostess seated us very professionally, our server was on top of everything and catered to anything we wanted. The food was perfect, everyone loved it. The setting and view was awesome. We left lunch feeling like we had really enjoyed a special event and much of it was due to the outstanding service and food we enjoyed. We will be back!
Great food, great ambience.
The location and view is probably the best aspect of Peohe's. The food is above average but nothing to write home about. My brother was the master chef for some very high end restaurants across the country and his recommendation was always to pass on the entre for a new place and sample the appetizers. The logic being that the chef's get to be more creative with that part of the menu and you can tell from the quality and presentation what a full meal would be like for a lot less money. That said, we had the Mango and Avocado Lump Crab Stack as an appetizer and it was phenomenal! Loved it - but we could have used a few more toast points with it. Overall, it was a very good experience but it falls short of being great.
Lobster ravioli was great. My company was awesome! Happy B-day Hubby
The service was outstanding as was the food and view of downtown. I have been in the hospitality business for over 30 years and can not think of a better evening.
Good food and service outstanding view.
This restaurant was advertised as a great place for sushi, so I booked it in advance of our trip to San Diego. When we arrived at 2PM, we learned sushi was only on the dinner menu. Very disappointed! I did not see that on the website, so if it was indicated it was not clear. There were California rolls in our bento boxes (which were HUGE by the way; great lunch value) so maybe someone could have made an exception in the kitchen for weary travelers from Wisconsin? Anyway, we had a nice table with a gorgeous view. The food was very good and the ambiance was simple but elegant and colorful.
a great place to dine for any occasion. Food and ambience superb.
poor food great ambiance
It is a pleasant and interesting locale, nice views of the city and the room is large and comfortable. The food quality is not what is was in the past and making a reservation doesn't get you seated any faster than walking in, I say this because my party of 4 waited 20 minutes to get seated in a 60% occupied restaurant on a Saturday night. This place has lost its allure. Hope it improves, but, I don't think so, it's just another link in a large chain of mediocre restaurants.
I attended the restuarant for my 28th anniversary and found the seabass to be excellent but, I had to give it up to my wife because the New York Steak that my wife order in medium well tasted like something I could make a new pair of leather sandles. Dry, overcooked, however my dog enjoyed the rest so nothing went to waste. I had high expectations, given the location in Coronado Island, SD. I had plans to attend Ruth Chris's but choice to risk it, because I love steak.
I read all the glowing reviews and expected at least a good restaurant. The location is wonderful and the facility has real charm. Staff attention is minimal - from check-in to final bill. The food is what struck me the most though: my Mahi Mahi with Macadamia and banana was tasteless and bland. My friend's "Wok fried Bass" was a whole bass with skin, head, tail, bones... the amount of work to debone and put the dish together wasn't worth a $30+ bill. Sorry, I'd rate this a "no thanks". Disappointing. Stars for location and drinks.
Great view but very disappointed in the food! There was no flavor to the food so we were especially disappointed to pay the price.
NICE BUILDING GOOD LOCATION POOR SERVICE COLD FOOD OVER PRICED GO SOMEWHERE ELSE.
I saw the ratings on this place and thought it would be great to try out. When I was there the service and food/wine were great. But when I got home, I had food poisoning and was vomiting all night into the following day. I think it was from a roll and either the green lettuce stuff they put in it or the fish. I know that things can happen so I didn't make a big deal of it and call them but I will not go back there. Other reviews of the place are pretty positive so I may have had bad luck that night. The prices are really high for what is offered.
I never will go to this restaurant again food was horrible.