6 Best Restaurants in Downtown, San Diego

The large, plush booths and elegant decor at Animae suggest an air of sophistication, while the soundtrack of '90s-era hip-hop adds a flash of casual cool to keep it from ever being too stuffy. Not that such a thing is at risk at this dazzling Embarcadero bistro, which pairs indulgent, tender Wagyu beef steak cuts with a variety of dishes inspired by Filipino and Pan-Asian cuisine from James Beard Award Finalist chef Tara Monsod. In fact, with dishes like the Hunan lamb chops, hamachi, and duck kimchi fried rice, it's just as tempting to forgo a single cut of meat in favor of sampling so many of their other culinary creations.

The name is cheeky if a little morbid; the title refers to the restaurant's specialty—steak. It's a twist on a classic steak house, with a menu full of aged, prime cuts of beef served with a number of sauces, or perhaps try the table-side-prepared steak Diane with flambéed jus. With its large gold doors, intimate booths, and stiff Manhattans, everything about the restaurant feels like old luxury, until you notice the portraits of famous rappers on the walls.

Special-occasion diners, conventioneers on expense accounts, and meat-loving locals haunt this surprisingly intimate dining room for great beef expertly prepared. The wood-and-brick interior has leather accents, Western landscapes, and vintage Old West photos for a relaxed urban-cowboy ambiance. High-back booths are comfy, as are the chef's counter and the bar, where mixologists shake up strong bourbon cocktails. Here, prime 21-day dry-aged beef is king. Savor choice cuts with sides like roasted bone marrow as well as mac and cheese sprinkled with barbecue bacon dust. Non–steak options include "Marinière style" mussels, a classic steakhouse wedge salad, and a venison Wellington with a red wine and blackberry reduction. Desserts are just as decadent, with sticky toffee cake and chocolate chip bread pudding that shouldn't be missed. Be sure to ask about the nightly specials as well.  Weekday happy hour is from 3 to 6 pm.

One of several options inside the Pendry Hotel, Lionfish is a showcase for chef Jojo Ruiz's seafood-centric cuisine inside of a spacious, two-story room. The atmosphere is buzzy and hip, yet aesthetically pleasing, though the menu itself is what's worth returning for, from the butter-poached Alaskan king crab leg to the wild mushroom and potato gnocchi. Landlubbers would do well to order the half Peking duck, which comes with soft scallion pancakes and a sweet-savory house hoisin sauce for dipping.

Owner Michael Rosen’s addition to San Diego’s restaurant scene fills an open-beamed space with seating for 250 and an open stainless-steel dream kitchen where diners can watch the chef and team in action. Culinary director Jon Sloan and executive chef Jonathan Kinsella source local farm-fresh ingredients for their “left-coast cookery” with a molecular gastronomic twist and a bit of whimsy. The salmon tataki hand roll provides a burst of umami delight, while the carne cruda tart mixes California cuisine with Baja California flair. The comfort-food crowd might want to order from the “secret menu” with its “In & Haute” burger served with fries. Save room for dessert; the rotating ice cream and sorbet act as perfect palate cleansers. Restaurant valet parking is only $15.

With its bay views from Point Loma to the Coronado Bridge, this upscale seafood house is just right for a memorable evening. The romantic teak-paneled dining room and a deck that sits over the water are popular spots for visitor splurges and locals celebrating special occasions. Starters include jumbo lump crabmeat cake or a chilled seafood platter with a half Maine lobster, Dungeness crab, clams, prawns, and oysters, shared with sips of champagne. For mains, choose from mesquite-grilled Pacific coast swordfish or specialties like the Alaskan halibut, zesty cioppino, or prime rib eyes and filets from Double R Ranch.  Do not confuse this with the tourist-oriented Fish Market downstairs, which can offer an uneven dining experience.