The Laguna Cliffs Marriott is one of the best ocean view vacation destinations in Southern California. Situated on a bluff above the Dana Point Harbor overlooking million dollar homes, thousands of boats, and the Pacific Ocean, the picturesque red-roofed Victorian-style resort has 378 beautifully appointed and spacious guest rooms, plus 17 deluxe suites.

There are two outdoor heated swimming pools and spas. The lively kid-friendly pool has a splash zone and water pad utilizing recycled chlorine-free water. This area also has a small putting green. In the center of the resort is another ocean viewing heated saline pool and spa.

Near the circular drive entrance is a 14,000-square-foot Spa at Laguna Cliffs that offers specialty massages, facials and body treatments in ten beautifully appointed treatment rooms.

One of the most exciting features at this resort is the newly opened Outer Reef restaurant featuring a new food and beverage concept by award winning Chef John Tesar.

The restaurant is part of the completion of a $25 million renovation of the Laguna Cliffs Marriott Resort & Spa, which is managed by Aimbridge Hospitality. Since Chef Tesar grew up in the Hamptons, he wanted the interior and outdoor dining patio to offer a similar ambiance with clean lines and blue and white colors to blend with the ocean beyond.

This talented chef was awarded a Michelin star for his concept Knife and Spoon at The Ritz Carlton Orlando, Grande Lakes. Chef Tesar is a four-time James Beard nominated chef, and a two-time contestant on Bravo’s “Top Chef”. He also has Knife Steakhouse in Dallas and Knife Steakhouse and Knife Burger in Plano Texas, plus Knife Burger in Orlando, Florida.

In an interview, Tesar said, “I tailored this menu towards the change in the style of dining and what I believe to be the way people want to eat these days.” His menu is elevated, yet approachable and very shareable. “A group of people can come in for dinner and order a whole fish, a lobster and a steak and enjoy a little bit of everything, in a way creating their own tasting menu. It’s more social than sitting behind a table for three hours and doing a multi-course tasting menu.”

Looking over the menu it is categorized into Mostly Raw, Barely Touched and Lightly Cooked fare, that includes caviar, shellfish, pastas, salads and select meat offerings from his steakhouse concept Knife. Fresh California produce and West Coast, Baja and Alaska sourced seafood are featured throughout the menu.

When Chef Tesar isn’t at the restaurant, his dedicated Chef de cuisine Jayro Martinez and team execute his vision worthy of another Michelin star. Diners start their culinary adventure with Pastry chef Joanne Vasquez array of freshly baked bread. At the end of the meal, guests are gifted one of her freshly baked muffins to enjoy the next day.

As with many fine dining restaurants, guests receive an amuse bouche to whet one’s appetite. The night I dined, it was a bowl with a ribbon of snow-white fluke with a mint sprig on top. Fluke is also known as a summer flounder, that has a slightly sweet taste and firm texture. It was served chopped cucumber, radish, a sprinkle of green scallions and lime oil.

Next a steakhouse-style baby iceberg lettuce and blue cheese wedge salad arrived with marinated tomatoes and creamy blue cheese dressing.

Under the raw section was a unique deep red, pounded dry-aged thin slice of Hawaiian big eye tuna. Underneath was a creamy and savory duck liver terrine and on top of the raw fish were a sprinkling of chopped chives and sea salt.

It was followed with a white bowl of 7 floral looking pieces of fluke served ceviche style, yet without the acidic citrus and onions. Instead it was in tomato water, with cilantro, lime oil and basil flowers offering a pop of purple color.

In the Barely Touched section the pan seared Diver scallop is served in a beautiful white scallop shell. Our server Christian poured from an elegant tea pot a golden brown butter and mushroom dashi broth around the large grilled scallop. On top were black truffle shavings producing a pleasing essence of the earth and sea. 

Also under Barely Touched three poached King Crab Scampi meaty legs arrived on top of a vivid green parsley sauce and garlic foam on top.

Under the Pasta section the Lobster Agnolotti arrived in striking black bowl with tiny white dots. Similar in shape to a small ravioli, agnolotti is made from a single piece of pasta that is stuffed with lobster, folded over and crimped beautifully. It was topped with a luscious lobster sauce with lemon butter.

Baked Hawaiian swordfish with a bubbly brown crust on top, was served on top of a sunchoke puree. A carafe of warm pea sauce was poured around the moist and tender perfectly cooked fish. Snap peas and young micro greens completed this dish.

We were surprised to see sturgeon on the menu, because the mild fish isn’t served in restaurants often. This thick white filet was topped with a sunny side up quail egg and served with delicious papa bravas and a French gribiche sauce.

Chef Tesar’s Surf & Turf was roasted lobster with house pastrami that was served with Chanterelle mushrooms and mustard.

Additionally, Chef Tesar’s renowned 44 Farms dry-aged steak program provides a selection of steak served a la carte. Guests can choose from a 45 day dry-aged bone-In Ribeye, 45 day dry-aged bone-In Sirloin, and an 8-ounce Prime filet of beef.

We finished with a decadent hazelnut and chocolate terrine with passionfruit cremeux and a scoop of passionfruit sorbet. Also a plate of four bite size mignardise arrived to our table. There was a mango tart with Italian cream, chocolate tea cookie, blood orange petit four, and light and sweet macaron.

Outer Reef is currently open for dinner Thursday through Sunday from 5 p.m. to 10 p.m. There are plans for it to open for breakfast and lunch later this year.