’60s-inspired Ponyboy will make you feel like you’re dining on Mad Men

San Diego’s mid-century modern hotel The Pearl has just opened its doors to the 1960s-inspired Ponyboy restaurant and bar. Nearly seven decades after the hotel first graced Point Luma (formerly a Sportsman’s Lodge designed by renowned local architect Robert Platt in 1959), Casetta Group, which redesigned the 23-room property in 2020, partnered with local hospitality company, Service Animals, to bring this old-school dining concept to life.

While original architectural features have remained, the interiors have received a serious makeover with unique vintage decor and art from local artisans. The lobby features plush seating that leads to a stunning oyster-shaped pool, where you can watch classic movie clips projected on a large screen. The vibes are right.

Everything Had to Be Copacetic

“Ponyboy came together because of ‘right place right time,’” writes culinary director Danny Romero in an email. “When we were approached about this project, Service Animal & Ponyboys BrainFather colleague Ian Ward was already running with the idea.” Ward is the former bar director at the 3-star Michelin Addison.

“He told our team that we should focus on the aesthetics and history of the hotel,” continues Romero. “From there, the structure was set and we were all able to work within the confines of something tangible.”

“Stay Golden, Ponyboy. Stay Gold.”

Inspired by the rebellious spirit of SE Hinton’s character in The strangersPonyboy evokes a nostalgic yet modern vision of 1960s America, with fun references to classic American comfort food and retro dinners. It was also a time of innovation in home cooking. “It’s easy and truly enjoyable to build a menu when there’s such a clear theme,” writes Romero. “What we didn’t expect was how many people would offer their ‘grandmother’s recipe’ of classic and nostalgic dishes. It’s beautiful, people spend time with cherished memories right before our eyes.”

The menu is very far away

Curated by executive chef Josh Reynolds (MRKT Space, Stone Brewing World Bistro, Wormwood) and pastry chef Yara Lamas, you’ll find modern interpretations of beloved dishes like ambrosia salad: stone fruit, watermelon and marshmallows, fondue for two served in a vintage-style fondue set and a Ponyboy tuna casserole, which pays homage to San Diego’s rich fishing history with local tuna and homemade pasta. Ponyboy also revives the classic Chicken Kiev with burnt honey butter and Pineapple Upside Down Cake with cilantro and coconut ice cream.

Nightly themed “TV Dinner” specials, including fried chicken with rotating sides on Wednesdays and $25 prime rib with horseradish and bordelaise on Thursdays, will be offered nightly.

Meet me at the bar, Toots

Wash down your beef stroganoff and cigarettes while discussing the moon landing or the sexual revolution with Ward’s expertly crafted period cocktails like the Sloe Gin Fizz, Banana Daiquiri, Bahama Mama and Mint Juleps. The wine list, curated by Kyle South (also an Addison alumnus), focuses on classic and rare vintages, offering everything from the 1967 Mouton-Rothschild to contemporary New Zealand selections.

Ponyboy is open for dinner Wednesday to Sunday from 5pm to 10pm, with bar service until 11pm. Guests can also enjoy Golden Hour from 4pm to 5pm with $1 menu items and drink specials.