Lionfish Modern Coastal Cuisine
Luxe locale for modern coastal cuisine
Seafood · Gaslamp Quarter · $$$$
Executive chef Jose ‘Jojo’ Ruiz (Ironside Fish & Oyster) highlights modern coastal cuisine with an inspired selection of small plates, sushi and composed entrees at this upscale locale in the Gaslamp's Pendry San Diego hotel. Gleaming wood tables, handsome leather chairs and elegant lighting lend a sophisticated (but not stuffy) air to the two-story space.
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hours Open Today · 5:00 PM - 10:00 PM
Chevron
Monday
5:00 PM - 10:00 PM
Tuesday
5:00 PM - 10:00 PM
Wednesday
5:00 PM - 10:00 PM
Thursday
5:00 PM - 10:00 PM
Friday
5:00 PM - 11:00 PM
Saturday
5:00 PM - 11:00 PM
Sunday
5:00 PM - 10:00 PM
location 435 Fifth Avenue #2, San Diego, CA 92101, USA phone +1 619-738-7200 website www.lionfishsd.com directions Get Directions
Google Reviews
4.4
(101)
Celebrated my birthday here two weeks ago. The GM and bar manager were hands down the most charming and helpful humans, I've experienced in service. Classy, chic atmosphere. Menu- thoughtful, sustainable, delicious. Server- a bit dry for my taste, but he did his job well. Hostess- no ego, no attitude (thank goodness- one of my service pet peeve- uppity hostesses). Over-all a lovely place for a drink at the bar and to people watch, or a special occasion. Highly recommend! Well done!
Leah Di Bernardo · March 8, 2018
Potential to be good, but a few minor misses does not justify the price. Service is fine, but not timely. Constantly we were waiting for our server, water, food, cocktails etc. We had a 2.5 hour meal that was only apps, main course and desert. My wife had the Pork Chop which was absolutely fantastic. I had the Nigri flight which was pretty good, but was not exceptional compared to other high end sushi restaurants in San Diego. Plus the sushi rice in our roll was just a little off. I would be fine coming here again, but I wouldn't go out of my way. It does have one of the BEST wine lists I have seen in San Diego.
Sam Giordano · February 12, 2018
Too noisy, but great food
Arnoldo Lopez Baca · May 12, 2018