Sheraton San Diego Hotel & Marina, at 1380 Harbor Island Drive, recently opened the doors to Rumorosa, the resort’s new signature Cali-Baja restaurant. Fusing the vibrant and bold flavors of Baja, Mexico, with a relaxed, yet playful San Diego vibe, the restaurant is a focal point of the waterfront property’s refreshed food and beverage offerings.
Rumorosa, meaning something akin to “boisterous” in Spanish, derives its name from the winding, mountainous route connecting the inland desert to the Baja coast. Brought to life by acclaimed design house Forrest Perkins, the restaurant transports guests to the San Diego-Baja border region where the two cultures collide and complement.
The newly designed space offers a contemporary ambiance, punctuated with warm terracotta tones, and blue accents that pay homage to the coastal locale, and the main dining room offers sun-drenched marina views through floor-to-ceiling windows, creating a natural focal point. By day, the room is bathed in natural light, while evening brings a warm glow from a fire feature and an illuminated tree concept. In addition to the open main dining room, the restaurant features a casual bar area with communal seating and an elegant 16-seat private dining room for private parties and events.
General manager Lorraine Morales will oversee the front of the house while San Diego native chef Cesar Oceguera will lead the culinary operations of the 186-seat fine dining restaurant. Born and raised on both sides of the border, Oceguera infuses his aptitude for bold, Baja-inspired flavors into Rumorosa’s breakfast, lunch, and dinner menus featuring reimagined all-day classics served alongside inventive and authentic Cali-Baja dishes.
Oceguera will also oversee Brewery X Harborside, Sunglow pool lounge, and Strada marketplace, the additional three new eateries set to debut at the property later this year.
Breakfast highlights include a selection of authentic local Mexican Pan Dulce; and Horchata Overnight Oats topped with toasted cashew, Mexican chocolate, and fresh berries. Guests with heartier appetites can start the day with the La Rumorosa omelet featuring braised machaca, Oaxaca cheese, charred poblano crema, and Fresno relish; steak and eggs Benedicto comprised of carne asada, chimichurri hollandaise, and cotija, with poached egg stacked on an English muffin; a signature Baja breakfast sandwich featuring avocado a sunny side up egg, pico, spicy chorizo patty, and pepper jack on a Mexican concha; and churro pancakes topped with fresh berries, carajillo mezcal sauce, and horchata whipped cream.
When the afternoon sets in, the menu shifts to a selection of shared plates such as freshly made guacamole with chicharrónes, spicy cotija, crisp radish, and pomegranate seeds; and the tuna tostada (above) featuring local yellow tail, spicy avocado mousse, peanut macha, and apple. Lunch entrees include soups and salads; authentic street tacos with a choice of protein including carne asada, pork carnitas, Baja fish, and birria; and three tortas options including the birria dip with caramelized onions, pepper jack, and spiced jus served on a whole wheat telera.
At nightfall, the family-style dinner experience takes center stage. Shareable starters include fresh oysters sourced locally and from the Baja coast served with paloma foam and hibiscus mignonette, as well as a selection of chef Oceguera’s aguachiles starring tequila-cured salmon and crispy snapper. Entrée highlights include whole roasted local fish served with macha peanut sauce, baby kale, and charred corn; and a 24-ounce grilled Bavette steak with bone marrow jus, cilantro chimichurri, and baby corn rajas with huitlacoche. Additional entrées include slow-braised beef short rib with pozole jus, pickled red onions, hominy mash, and radish; and roasted airline breast with mole divorciado, mole negro, mole rosa, and roasted ajonjolli, garnished with pickled onions.
Rumorosa’s in-house pastry chef Tamara Burton has prepared a variety of desserts for a sweet and spicy ending including Ancho chili chocolate pudding with mezcal pineapple mango confit, lime caviar, and cinnamon sugar bunuelos; guava mousse featuring Jamaica tamarindo pate de fruit, candied habanero, and lime tajin meringue; and charred corn crepas blanketing slow roasted brown sugared strawberries, pink peppercorn crema fresca, and blackberry compote.
Rumorosa’s cocktail program features libations crafted with regional spirits, premium liquors, freshly squeezed juices, and house-made citrus cordials. Just a few of the inventive cocktails include EI Ponche combining Hacienda de Chihuahua Sotol Blanco, Flor de Cana four-year rum, pressed lime, smashed pineapple, and passionfruit, with a cinnamon infusion; La Bahia, a heady concoction of Xicaru mezcal, coconut water, pressed lime, and lemongrass-ube reduction; and the Eye of the Tiger with Tito’s vodka, dragon fruit, basil, black pepper infusion, pressed lime, and agave nectar. In addition to cocktails, a selection of Valle de Guadalupe wines and locally crafted Mexican beers round out the beverage offerings.
Rumorosa is open for breakfast, lunch, and dinner seven days a week. A la carte breakfast is served daily from Monday through Friday 6:30-11 a.m. and a breakfast buffet is served from 6:30-11 a.m. on Saturday and Sunday. Lunch is served daily from noon-5 p.m. and dinner is served from 5-10 p.m. seven days a week. Reservations are not required but are encouraged and can be made by calling 619-692-2255, Ext: 2255, or on opentable.com. For more information, visit rumorosasd.com.
