Cipollini onions, fresno chile, roasted poblano polenta, petite epazote, charred avocado, zarandeado sauce. Bocaccio Rockfish, also known as Salmon Grouper, is found from Alaska to Baja California. Bocaccio can grow up to 3 feet in length and live up to 50 years. The species is sustainably managed in Southern California and can commonly be caught off the coast of San Diego at depths over 500ft, including the well-known Nine Mile Bank off the point of Point Loma
gluten-free
Pistachio-Crusted Local Halibut
$38.00
Forbidden black rice, purple kale, artichoke hearts, lemon verbena beurre blanc. California Halibut are like their large Alaskan cousins but smaller, growing up to a maximum of approximately 70lbs. During the San Diego Winter months, California Halibut over 22" are targeted by local anglers when pelagic fish have retreated from the region due to colder waters, and other groundfish are restricted. Fishing boats can often be seen fishing for halibut in San Diego Bay, although their habitat ranges from shallow waters to over 1000ft offshore
Sides
Roasted Brussels Sprouts
$12.00
garlic chips, gochujang aioli
vegetarian
gluten-free
Grilled Asparagus
$12.00
preserved lemon, parmigiano-reggiano
vegetarian
gluten-free
Wild Mushrooms
$12.00
garlic butter, sherry reduction
vegetarian
gluten-free
Crispy Cauliflower
$12.00
queso cotija, guajillo aioli
vegetarian
House Fries
$12.00
russet potatoes, ketchup
vegetarian
gluten-free
Truffle Fries
$22.00
fresh shaved black truffle, parmigiano-reggiano
vegetarian
gluten-free
Breakfast
6:30 a.m. to 11:00 a.m.
Light Start
Old-Fashioned Oats
$16.00
Milk | Brown Sugar | Chef's Granola | Strawberries
Daily Bar Hours:
Sunday- Thursday: 11:00 AM – 12:00 AM
Friday- Saturday: 11:00 AM – 1:00 AM
Brunch Hours:
Saturday-Sunday
6:30 AM-2:00 PM
Sunset Hour/Happy Hour:
Sunday - Thursday
4:00 PM-
About Us
Overlooking San Diego Bay, Chef Franck Tasic at Vistal serves as a culinary tribute to the city's rich seaside heritage and cultural diversity. Chef Franck seamlessly blends regional flavors, presenting bright, bold combinations influenced by the Baja peninsula, Pacific islands, Mediterranean fishing villages and beyond for a refreshing new perspective on coastal Southern California cuisine.