The historic Pearl Hotel in Point Loma is set to showcase its latest evolution with the opening of Ponyboy, a restaurant and bar designed to channel the nostalgic vibes of 1960s Americana while infusing contemporary culinary innovation. The Casetta Group, a boutique hospitality brand known for its 2020 redesign of the 23-room property, has aligned with the newly established hospitality collective Service Animals to breathe new life into the hotel's dining experience, according to ThereSanDiego.
The venture is a veritable reunion of local hospitality mavens and Addison alumni, spearheaded by Ian Ward, Ponyboy's creative director and former bar director at Addison. The Service Animals collective includes talents like culinary director Danny Romero, who brought his expertise to Wormwood and launched the fine-dining pop-up Two Ducks; Addison’s lead sommelier Kyle South; and executive chef Dante Romero of the Lion’s Share, as reported by Eater San Diego. The team's efforts culminated in Ponyboy's innovative menus, which promise to pay homage to the past while setting trends for the future.
Guests at Ponyboy can expect a culinary lineup that is both a tribute to and a reinterpretation of the mid-century era. The menu flaunts dishes like refined beef stroganoff with barbacoa served tableside and a revamped chicken Kiev with truffle butter. The bar, influenced by pre-1960s cocktails, features reimagined favorites like the Monte Carlo and Pink Squirrel alongside diverse non-alcoholic options like New York Egg Creams. "Stay gold, Ponyboy. Stay gold", the menu echoes the ethos of the restaurant's namesake from S.E. Hinton's celebrated novel, The Outsiders, as per ThereSanDiego's coverage.
Not to be overlooked, the dessert offerings at Ponyboy, created by pastry chef Yara Lamas, include staples like a housemade rocky road ice cream served with a homemade “magic shell” topping. These sweet options complement the restaurant's nostalgic yet forward-thinking approach. The restaurant takes pride in its daily happy hour, with deals that entice guests with $1 bites like oysters, mini chili dogs, and nightly specials reminiscent of classic "TV dinners." Ponyboy’s ability to merge yesteryear's aesthetics with modern culinary sensibilities is a testament to the collective’s inventiveness and reverence for the iconic time, Eater San Diego notes.
The Pearl Hotel aims to continue enthralling loyalists and newcomers with Ponyboy's opening, providing an ambiance steeped in tradition while embracing change. Ponyboy welcomes diners from Wednesday to Sunday, offering dinner service and a coveted "Golden Hour" happy hour promotion.
