Playful Ponyboy Opens In San Diego’s Mid-Century The Pearl Hotel

I visited the hotel , when the newer mid-century gem The Pearl Hotel. Located in San Diego’s Point Loma neighborhood, I swam in the sparkling oyster-shaped pool, dined poolside, watched an evening al fresco movie, and took one of the complimentary bikes out for a spin to explore the waterfront along Shelter Island.

The Pearl Hotel. Photo Jill Weinlein

Recently, I was invited back to The Pearl Hotel to attend the grand opening of the hotel’s reimagined new poolside restaurant and bar – Ponyboy. It’s a dream come true for Michelin star alums, Ian Ward and Danny Romero, the partners behind Service Animals, San Diego’s newest hospitality group.

Ponyboy. Photo Jill Weinlein

The inspiration behind this new dining and drinking venue is based on the protagonist of S.E. Hinton’s book and film, The Outsiders. The restaurant conveys the rebellious spirit of individuality in a time when hope and resilience were, and still are pivotal to navigating the challenges of a changing world.

The inviting hotel was originally designed by Robert Platt in 1959. The restaurant and bar have been refreshed by Brooklyn design team, One Union Studio to transport guests into a bygone era of traditional American comfort food with a modern twist.

The Pearl Hotel. Photo Jill Weinlein

Ponyboy is the brainchild of Ian Ward, the former Bar Director of 3-star Michelin honored Addison for the last 8 years. As Creative Director of ‘Service Animals’ and General Manager of Ponyboy, Ian works with Danny Romero, Culinary Director for Service Animals. Executive Chef Josh Reynolds celebrates local ingredients through innovative techniques, while sommelier Kyle South rounds out the experience with an impressive array of rare and vintage wines to complement each dish. South is a wine expert and lead sommelier of Addison.

Menu Highlights take guests back to a simpler time or introduce younger guests to a time when diners ordered a Waldorf and Ambrosia salad, dipped skewers into a cheesy fondue, tasted aspic, and light green Grasshopper pie.

The night I dined, we received a choice of appetizer, an entrée and a dessert. My friend Nancy and I ordered the slightly creamy Waldorf Salad with romaine lettuce. It was enhanced with sliced grapes and apples, along with a handful of walnuts.

Waldorf Salad. Photo Jill Weinlein

Upscale culinary items on the menu includes a Fisherman’s Catch Ceviche made with thin slices of  Point Loma catch of the day and a creative Clamato aspic. Textures and heightened flavors included crunchy sliced cucumbers, tangy pickled onion and an smooth avocado aioli with crisp fennel tortilla chips.

Ponyboy Gazpacho. Photon Jill Weinlein

A show stopper of the evening was the tomato gazpacho presented with a pour from a ceramic tomato-looking teapot. First a bowl was presented in front of me with sliced grapes, garlic croutons and a sphere of olive oil sorbet. Our friendly server poured smooth blended tomato goodness dotted with basil oil around the edges of the bowl.

Fondue at Ponyboy. Photo Jill Weinlein

Another table favorite was the fondue-for-two that arrived in a retro-looking fondue pot. Our server presented long and slender fondue forks and a metal “Jack” for the forks to rest on. We pierced grapes, apple slices, Brussels sprouts, and cubes of rye Companion Bread Co., into an ethereal creamy and savory cheese sauce.

The culinary team prepared three seasonal share plates that were standouts on the table. The Autumn Harvest Kebabs arrived on two long skewers. There were sliced red peppers with charred tips next to soft eggplant, bright yellow squash, sliced red onion, and bites of pineapple providing a sweet and earthy flavor profile. What made this dish a winner was when the chef  brushed on a veggies on the grill a flavorful al pastor marinade. Micro greens on top and JR Organics vegan creamed corn puree underneath rounded out this pleasing multi-layer of flavor dish. A charred lime half was on the plate to squeeze on top of the kebabs.

Fisherman’s Catch at Ponyboy. Photo by Jill Weinlein

Those who enjoy a fresh fish catch of the day will appreciate the mild grouper on top of Parmesan grits. On top of the grilled fish was a fabulous tomatillo-gooseberry salsa fresca to give the fish extra pizzazz. For texture the chefs made hominy ‘corn nuts’ for a pleasing crunch, and topped the fish with chorizo Iberico.

Ponyboy Pavlova. Photo Jill Weinlein

Guests finished the meal with either a pretty green Grasshopper Pie, Fig Pavlova or Upside Down Pineapple Cake. The Grasshopper Pie was made with cream cheese on a chocolate graham cracker crust with a cherry on top. A surprisingly light and toothsome dessert was the Fig Pavlova. It’s made with crisp white meringue with a pour of burnt orange and pomegranate sauce and a torn basil leaf. It was light and satisfying. Those who select the Upside Down Pineapple Cake will discover a brown butter cake with rum-roasted pineapple topped with coconut lime sorbet and a sweet raspberry coulis.

Cocktails at Ponyboy. Photo Jill Weinlein

EXPERTLY CRAFTED COCKTAILS

Underneath The Ponyboy Specialities it states “A Selection Of What We Do Best”, and that is the Banana Daiquiri. It’s not the icy light yellow tropical drink served in a Hurricane glass, instead it’s served in a small coupe glass with a dried banana slice. It’s a mixture of banana rum, banana gomme, banana liquor and fresh lime juice. I learned this drink was originally created in the 1960s at The Mountaintop Bar in St. Thomas. Another winner is the 1964 World’s Fair Sangria made with Spanish red wine, a splash of Grand Marnier, nectarines and hibicus. The Mexican Firing Squad is based on the cocktail made in 1937 at La Cucaracha Cocktail Club in Mexico City. It’s blanco tequila enhanced with blueberry grenadine, strawberry shrub and mole bitters.

The wine list features French, Spanish and more youthful New Zealand bottles and many by the glass.

Have a Ponyboy party at The Pearl Hotel

HAVE A PARTY

Those looking to create memories at Ponyboy can reserve the sophisticated 1960s style bar and semi-private dining patio overlooking the beautiful blue pool. Select a customized menu, hang some balloon bouquets or and be assured the service will be impeccable. The hotel will even show a movie on the screen above the oyster shaped pool area.

STAY

Just two blocks from Shelter Island’s waterfront, there are 23 distinctive mid-century guest rooms in the two story The Pearl Hotel. Walls dazzle with vintage and custom art, and a book on the writing desk. Natural wood platform beds hold soft ‘cloud-like’ mattresses with crisp Parachute Home sheets and an array of pillows. Bathrooms display Parachute Home bath linens and organic MoonCloth Designs x Casetta bath amenities, a walk-in rain shower, and stylish Finery x Casetta poplin bath robes hang on hooks. Some of Casetta’s favorite snacks are available for purchase in each room.

The Pearl Hotel. Photo Jill Weinlein

The Pearl Suite sleeps up to four guests and a private balcony overlooking the pool deck and Ponyboy. Besides a King-size bed outfitted with Parachute Home linens and comfy pillows. The pull out sofa is ideal for group travel and wedding parties.

The Pearl Hotel. Photo Jill Weinlein

Casetta Group did a great job giving this storied hotel a new life by honoring its history and adding a touch of literature, whimsy and fun to its new dining venue.