Editorial Review:
(View User Reviews)
The Pearl, an alternative boutique hotel in Point Loma, offers a new breed of luxury living. Built and operated by the LWP Group, the San Diego real estate mogul known for upscale complexes Casa Barcelona and Regency Town, The Pearl is contemporary and casual, yet clearly lavish in an almost offhand manner. Dining at The Pearl is representative of the hotel's approach to suave, modern luxury. The atmosphere is hip and fresh, and the crowd laidback and urbane, despite the enviable culinary staff headed by Executive Chef, Trey Hartinger. The Pearl kitchen's philosophy appears to be a cosmopolitan fusion of ethnic cuisine.
Trey Hartinger arrived from Palm Desert in 2004, and almost immediately, became steeped in San Diego’s burgeoning restaurant scene. Hartinger’s rustic, California Coastal cuisine reflects an intuitive palate and skills strengthened under Chef Martin Batis at Azzura Point in The Loews Coronado Bay Resort, and most recently, Chef Antonio Friscia at Stingaree and Bar West. Amid those valuable experiences, Batis’ blend of Hawaiian and French cuisines inspired him, while Friscia shaped his commitment to the Slow Food Movement. Hartinger aims to please customers through honest and vibrant culinary expression. This parallels The Pearl’s “Down to Earth, Up with Style” mantra, which promises a uniquely urbane and accessible experience for all guests.
Learn more about The Pearl Hotel here.
