Top of the Market

Diners who enjoy great seafood and a scenic view can have both at Top of the Market on San Diego Bay. Located next to the Midway Museum, the restaurant offers a panoramic view of sailboats and kite surfers in the foreground and aircraft carriers across the water at Naval Air Station North Island. At Top of the Market, chef Ivan Flowers treats the freshest catch with respect and creativity. Lobster Bisque with Porcini Essence always gets rave reviews from guests. Blue Point Oysters with Champagne Sorbet and Black Truffle Caviar are another popular starter. About the New Bedford Sea Scallops, Flowers says, “You want to let them speak for themselves.” To do this he pairs perfectly cooked specimens with grilled asparagus stacked in a tic tac toe pattern and Lobster Rosé Sauce. What else is extra special? Seared East Coast Black Deepwater Sea Bass from Maine served with garlic trumpet mushrooms — frequently offered in high-end restaurants in NYC, but only at Top of the Market in San Diego. (619.234.4867, www.thefishmarket.com/topofthemarket.aspx)     Elizabeth Hansen