After two long years of postponed openings due to the pandemic, Outer Reef, a new coastal seafood concept, has finally made its debut at the Laguna Cliffs Marriott Resort & Spa. The highly anticipated spot stems from Chef John Tesar, a four-time James Beard-nominated chef and two-time contestant on Bravo’s “Top Chef.”
With a casual yet elegant vibe, Outer Reef features a simple and clean design. The dining space is airy and open, showcasing a neutral color palette with light wood accents, soft blue finishes and floor-to-ceiling windows overlooking the resort’s beautiful grounds.
“The restaurant was designed like a beautiful beach house in the Hamptons because that’s where I grew up,” says Chef Tesar, in a press release. “Everything is white and blue with clean lines, but it’s also very fun and whimsical as if you’re visiting someone’s beautiful beach house.”
The menu will focus on a fare lineup using local, seasonal ingredients and fresh seafood from nearby water purveyors in Baja California. The menu represents Chef Tesar’s interpretation of coastal fare, with a heavy emphasis on mostly raw, untouched fare, including caviar, shellfish, pasta, salads and select land offerings.
“I think our guests will be pleasantly surprised by the unique perspective we’ve put on classically prepared recipes,” says Chef Tesar, in a press release. “All of the fish is indigenous to this ocean so in that sense it will be familiar, but we’ve done things differently with scrupulous attention to detail.”
Some items guests can expect from the bill of fare include lightly cooked bites, like the charred octopus and boiled whole spiny lobster, or raw items like the razor clam tartar and San Diego uni. Additionally, Chef Tesar is bringing his renowned 44 Farms dry-aged steak program to California with a selection of steak served a la carte.
To learn more about Outer Reef, visit outerreefoc.com.