The Top of the Market’s Michael McDonald believeshe enjoys an enviable advantage when it comes to offering guests the freshest seafood and produce. The award-winning restaurant with stunning views of San Diego Bay sources its seafood from local fisherman and through its own wholesale company, Farallon Fisheries; the produce comes from Chino Farm in Rancho Santa Fe. “Premium fish and produce arrive throughout the day, so I change the menu twice daily to serve the freshest of the fresh,” McDonald says. Guest favorites include the harpooned Pacific Swordfish, the Loup de Mer Sea Bass, Dungeness Crab Fondue, Grilled Fresh Alaskan Halibut, and Ahi Tartare. Before joining the Top of the Market, McDonald was the executive chef at the acclaimed Hollywood Roosevelt Hotel.
(atop The Fish Market)
750 North Harbor Drive
San Diego, CA 92101
619.232.3474
www.thefishmarket.com/topofthemarket.aspx
