Eddie V's: Best Restaurant in San Diego With Scenic Views

A jewel over the sparkling Pacific Ocean, Eddie V’s Prime Seafood in La Jolla offers 180-degree views of the most magnificent coastal location available in San Diego. Striking architectural lines and chic modern décor are the backdrop for diners seeking a special experience without equal.

"The restaurant’s atmosphere is refined yet relaxed," said Executive Chef Dwayne Gale. "Our guests also love the fact that it spans two levels and has several dining and lounge areas, offering a variety of dining experiences." Sunsets are an especially popular attraction anytime of the year.

The main dining room offers tiered seating, including a row of elevated booths, so guests can enjoy the view from virtually any table, while the adjacent Edgewater patio overlooks the La Jolla sea caves. The Green Dragon Bar and Lounge raised above the main dining room features a small fireplace—a historical landmark that dates back to the Green Dragon Colony, La Jolla’s founding colony. The boardroom-style Prospect Room surveys the shops at La Jolla Village and is available for private dining.

"We have, what I believe, are the some of the most breathtaking views of La Jolla Cove and the Pacific Ocean," Gale explained. Sitting near the window or edge of the patio is a real treat, where you can spend hours gazing at the natural beauty of this pristine coastline. Of special note is the inspiring synergy between man and beast, as swimmers are seen among sea lions, and seabirds nest along the cliffs only a few feet from photographers leaning over the rail to capture a perfect image.

On the upper level, the Waterfront Terrace features covered outdoor dining, while the V Lounge, an indoor and outdoor jazz lounge with a canopy-covered dining area, allows guests to enjoy live jazz and blues every night of the week. Offering a Happy Hour every night of the week, this location has become quite popular with locals, as well as the vacationing visitor. In addition, the restaurant features an award-winning wine list featuring more than 200 selections from regions around the world.

The freshest prime seafood selections, including special seasonal items, are flown in daily from sources spanning the globe. Some popular examples include sole and sea scallops from Georges Banks in Maine, cold-water lobster tails from Western Australia, yellow fin tuna from the Caribbean, and live oysters from the North Atlantic and North Pacific Oceans. For those who prefer the land, Eddie V’s steaks are hand-cut from the finest beef available—always specialty-aged, USDA prime center-cut. "I like visiting guests table-side and seeing their smiling faces," Gale said.

For starters, the jumbo lump crab cake is exquisite, as crab takes center stage in the recipe, with only a small amount of other ingredients to enhance the flavors and texture. Also popular are the Maine lobster tacos, with house-made fresh tortillas with grilled sweet corn Pico de Gallo. One of my favorite main dishes is the Seafood Chopped Salad, with a healthy serving of crab, shrimp, avocado, Maytag blue cheese and candied walnuts. A variety of the freshest fish and hand-cut steak and chop selections are always a good choice, with plenty of creative flavor combinations to stimulate any palette. After-dinner treats include bananas foster and other hand-made specialties.

Gale holds a bachelor’s of science degree in hotel management from Wiley College in Marshall, Texas. He is responsible for all culinary operations, working closely with the restaurant manager to oversee the kitchen staff and restaurant team members and ensure that this renowned restaurant runs smoothly. "I like to present each dish in a way that highlights the quality, freshness and natural flavors, where the seafood or steak is center stage," Gale said. "The quality of our food sets us apart from other restaurants in the area."

Prior to becoming executive chef at Eddie V’s, Gale was executive chef at Eddie V’s Fort Worth. Before joining Eddie V’s, Gale served in many different roles while still in Texas, ranging from general manager to executive chef, in many restaurants including Pappastino’s Cantina in Houston; the Chart House in San Antonio, Boudreaux’s Cajun Kitchen in Houston and a multi-venue restaurant operation at Aquarium Landry’s in Houston. His career began at El Chico Restaurant, located in Arkansas, Louisiana and Dallas.

Now in its second year, one of La Jolla’s newer establishments is setting a high bar for its neighbors. Eddie V’s has garnered acknowledgements from Bon Appétita and accolades from Wine Spectator, as well as several local awards for the view and food quality. It’s certainly a destination that should not be missed.