Top of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.
One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.
Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.
Chef Ivan is part of a new Food TV series, “3 Chefs, 1 City” that will launch in the U.S. later this year. In the San Diego episode Chef Ivan is joined by chefs Trey Foshee (George’s at the Cove) and Bernard Guillas (Marine Room & La Jolla Beach & Tennis Club.)
Chef Ivan is our guest highlighting the addition of the new Spring ingredients.
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