Kingfisher Cocktail Bar and Eatery

​Kingfisher Cocktail Bar and Eatery in San Diego offers a modern Vietnamese-French menu complemented by fun cocktails, all served in an art deco-inspired setting

After an enchanting prelude of artful cocktails at Youngblood—a sultry little spot where mixology feels like performance—it was time to shift the evening’s mood from playful to profound. Enter Kingfisher, where culinary creativity meets reverence for ingredients, and every plate promises a story.

From the moment I stepped through its doors, the ambiance whispered sophistication, but with a wink—inviting, warm, and quietly confident. I began with the ROCKS & HARD PLACES (Solomon’s Seal Rye, amaro, sweet vermouth,  sherry). Earthy and mysterious, it set the tone for the culinary journey ahead.

The first dish to arrive was as poetic as its name: OZYMANDIAS (crust of overcooked rice, oregon aquavit, mexican ancestral corn whiskey, honey anise liqueur). This played beautifully across my palate.

Soon after came a bold rendition of BEEF TARTARE (Toasted Quinoa, Pickled Ramps, Crispy Shallots, Thai Chilies, Cured Egg Yolk, Sesame-Rice Crackers, watercress, lettuce and herbs), which had an electric brightness. Tucked alongside watercress and fragrant herbs, it was a lovely combination.

The DIVER SCALLOPS (celery, pineapple, tomato, tamarind, seaweed, Thai basil, rice paddy herbs) arrived next, delicately dressed. Each bite felt like a tide washing over the senses—subtle, vibrant, unforgettable.

I couldn’t resist ordering us the CRISPY CHICKEN WINGS (Tamarind Glaze, Crispy Garlic, Peanuts, House Pickles, Toasted Coconut Ranch, Hot Sauce). It felt like comfort food, elevated to fine art.

But the evening’s crescendo was the 16OZ 45 DAY DRY-AGED PRIME RIBEYE (Sweet Potato Greens, Sweet potato and shrimp fritter, with Palm Sugar Beef Jus, Nuoc Mam Chimichurri).

Perfectly charred on the outside, decadently tender within, the ribeye was accented with sweet potato greens and a sweet potato–shrimp fritter that added a surprising, delightful richness. Drizzled with a palm sugar beef jus and a nuoc mam chimichurri, it was incredible with depth and complexity.

Beside it, the FALL SALAD (asian pears, golden beets, radish, squash vinaigrette, laughing cow cheese, toasted rice powder, lemon verbana, Thai basil) was a delicious pairing.

As we finished our dinner at Kingfisher, I was incredibly appreciative of the flavors, design and finesse of the space. I savored; I sipped; and I left with a delicious sense of fullness from my experience in San Diego, California.

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