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Pacific Coast Grill

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The mourning period is over for those who’ve been suffering from coastal fusion deficiency since PCG’s original Solana Beach location closed its doors last year. The wait was long but worth it. Reclaimed wood, wicker, aquatic-hued mosaic tiles, and ocean-inspired artwork converge harmoniously within the new, breezy, two-story space; as touches of Baja, Polynesia, and the Far East come together to create dishes custom-made for seaside supping. Shrimp dumplings with port wine sauce have survived the trip from Solana and fit right in with new offerings like coconut- and crab-crusted mahi mahi with apple cider-soy butter. Fresh lobster is available broiled, stuffed inside warm corn tortillas or cozied up with Kobe beef and avocado in a spicy dragon sauce-dressed surf and turf roll. Oysters from the downstairs raw bar are served freshly shucked or baked with a bubbly topcoat of cheese, roasted chilies, and artichokes, while spirited libations and revelry rule the upstairs lounge. (760/479-0721, www.pacificcoastgrill.com)   BRANDON HERNANDEZ

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