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STARLITE

@starlitesd

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𝚂𝚄𝙽–𝚆𝙴𝙳 𝟻𝙿𝙼–𝟷𝙰𝙼 𝚃𝙷𝚄–𝚂𝙰𝚃 𝟻𝙿𝙼–𝟸𝙰𝙼 | 𝟸𝟷+
𝚅𝙸𝙽𝚈𝙻 𝚂𝙴𝙻𝙴𝙲𝚃𝙾𝚁𝚂 𝙴𝚅𝙴𝚁𝚈 𝚆𝙴𝙴𝙺𝙴𝙽𝙳
↓ 𝚁𝙴𝚂𝙴𝚁𝚅𝙰𝚃𝙸𝙾𝙽𝚂 | 𝚆𝙰𝙻𝙺-𝙸𝙽𝚂 𝚆𝙴𝙻𝙲𝙾𝙼𝙴

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Meet Tina (@toot_tootbeepbeep), our server and quite possibly the calmest presence in any room, which tracks for someone who spent nearly a decade as a body piercer and now teaches hot yoga on the side. She came to Starlite craving a change of pace and a more elevated room, and she's about to celebrate two years with us. She'll steer you toward the Honey Gochujang Carrots, sweet, spicy, herby, and always a bigger hit than guests expect. She's also convinced pandas are just people in bear suits, cannot abide the sound of someone eating a banana, and once got complimented at yoga on how far apart her toes can spread. Sit in her section and let her take care of you, because taking care of people is kind of her whole thing. by @starlitesd

Mezcal, quince, green tea shochu, apple, lemon. The Tarantula Room draws you in slow. by @starlitesd

Sky above, jungle all around, mozzarella sticks with caviar en route. by @starlitesd

Honey Gochujang Carrots with fried garlic and Thai herbs. Sweet things with a bite do well here. by @starlitesd

Candlelit, close, and completely off the record. by @starlitesd

New orbit, same frequency 🪐

Now transmitting from the cosmos every 4th Saturday at @starlitesd. See you under the stars ✨ by @starlitesd

The Honey Ryder makes an entrance. Cava and chenin blanc cordial, brightened with grapefruit and pineapple, kissed with dessert wine. Golden, effervescent, impossible to ignore. by @starlitesd

Under the sky, among the palms, exactly where you should be. by @starlitesd

Even the Roasted Broccoli flirts here. Lemon aioli, crispy shallots, chives. by @starlitesd

Meet Nathan Beiser (@nathanbeiser), our manager and living proof that Starlite always calls its own back home. He started at the original Starlite as security and a food runner, worked his way up through bartending and management, took a few detours through other CH rooms, then came full circle right back to where it all began. He's been told Dave Bautista is his doppelgänger, believes Pasta Roni is criminally underrated, and can name every state capital if you ever need one. Ask him what the job is really about, though, and he'll point to the steak sampler, because for Nathan it was always less about the steak and more about who's across the table. Regulars remember him even when he can't quite place them, and that's exactly how he likes it: everyone who walks in is family. by @starlitesd

Twice Baked Potato with black truffle and aged cheddar. Everything worth doing is worth doing twice. by @starlitesd

My lady and I celebrated our five-year anniversary on the 12th, and for dinner we tried a place here in San Diego that easily became one of the best places we’ve eaten at so far.

It was new to us, but clearly not new to San Diego. The space itself is beautiful, with three different areas that all have their own vibe. It gave me the feeling of a fine dining steakhouse, but the seafood was just as good. From start to finish, there wasn’t a dish we had that missed.

“Hidden gem” gets thrown around a lot, but this one really feels like that to me.

We still have so many places around San Diego we haven’t tried, but as we find spots we genuinely enjoy, I want to make a point to share them.

If you want somewhere you can dress up a little, celebrate someone important to you, or just have a night out with good food, good vibes and good energy, this is a place I can 100% stand behind.

Sharing everything we ordered in the slides. by @starlitesd