Beeside Balcony – La Jolla

I had a sparkling lavender honey lemonade while I enjoyed the view.  Huge burst of lemon flavor with a light lavender flavor.  Quite an eye opener.

I visited for dinner and ordered the filet mignon cooked medium.  Light char on the outside while the rest was juicy and tender.  I was very impressed by the almost melt in your mouth tenderness.  Rich beef flavor.  I dipped a piece of filet mignon in the au poivre sauce and it was delicious.  This and wild mushroom sauce are my favorite steak sauces.

Rosemary fries were crispy with soft insides.  Rosemary and salt combined with the fried potato flavor to make for some delicious fries.

Creme brulee had a hard sugary top with sweet cream beneath.  Loved the sweet vanilla flavor mixed with the fresh berries.

Beeside Balcony combines dishes found in my favorite steakhouses with a bright energetic vibe you’d expect from a beachfront breakfast spot.  Service was excellent.

Beeside Balcony
1025 Prospect St
Ste 250
LA JOLLA, CA 92037
(858) 833-0471

 

Below portion written by Maggie. Above portion written by Soo.

It was a nice sunny day on my very first visit. The view is pretty, including the ocean and surrounding buildings.

The escalator going up to the second floor (where the restaurant is located) was out of order unfortunately. There is an elevator around the side if needed.

We sat closer to the bar area since the breeze was a bit chilly. However heaters were on keeping us warm. Our waitress was super kind, friendly and cheerful.

I ordered the double pork chop and needed help eating it! The peach balsamic glaze and shallot jam really elevated this dish to another level. Each bite was exquisite. My cocktail; cucumber collins went well with the meal.

Dessert was the baklava ice cream cake. When served it looks like a slice of cheesecake! The ice cream was infused with baklava flavor. My favorite part was the topping with walnuts, nutmeg, cinnamon and honey.

Hat’s off to the Executive Chef Christophe. Eating at your establishment really makes the fine dining experience sublime. I look forward to trying out the honey we took home from your hive.

w