Pacific Beach has long been home to a plethora of stereotypical beach dive bars and watering holes serving up vittles to appease the cravings of the everyday beach combers and seaside scallywags. The truth of the matter is that this upbeat beach community has been doing some growing up, resulting in locals and out-of-towners alike calling for more refined flavors than bland clam chowder and greasy fish and chips.

Enter The Duck Dive, a light in the fog helping to steer this galvanized awakening to shore.

From the first step into this Pacific Beach-based restaurant and bar it becomes crystal clear that this isn't your typical beachside barroom. With window walls that let in the cool ocean breeze, and the sounds of waves crashing mere steps from the door, it's hard to imagine a more relaxing setting. Add to that, the amazing architectural design of the ceiling, which features rows of curved wooden beams undulating in unison, and one might think they were looking up from the bottom of the sea. Taking up an entire wall and complementing the surfer-style surroundings is a photo sequence of a custom surfboard being formed from start to finish, completely surrounded by a frame adorned with cross-section slices of retired surfboards. A 360∘ bar resides in the center of the venue, providing ample space for sipping down one of their 20 beers on tap − featuring some of San Diego's finest brews − or taking in a crafted cocktail before adjourning to the plush booths that line the perimeter of the restaurant.

A surfing technique seen as an art by some, the term "duck dive" is derived from the way a surfer swims under an oncoming wave to avoid being washed back towards shore. Several mural photos pay homage to this tool of the surfing trade, and act as a metaphor to remind visitors that it is important to dip under life's waves of stress and take time to relax and enjoy the ride.

Dedicated to offering an elevated beach experience, The Duck Dive serves innovative cuisine, a wide variety of micro- and local beers and creatively mixed cocktails. From their playful trio of Deviled Eggs (crab-stuffed, curried with mango chutney and chive with salmon roe) to the Porchetta (slow-roasted pork loin wrapped in Italian style pork belly, seasoned with fennel, chili flakes and orange, served with caramelized cipollini onions and grilled asparagus), the days of a watery shrimp cocktail at the beach are thankfully no more.