Rainwater's
1202 Kettner Blvd., San Diego CA 92101Restaurant is no longer open.
A Classic Steak and Chop House
Review by TableAgent
I find myself a bit amused by the fact that delicious, high protein meals that are built around succulent, grilled red meats are now back in vogue. For so many years, those with a craving for such foods were sometimes viewed as if they were a bit perverse. In spite of political correctness, however, good taste and good sense have finally prevailed and we are now witnessing a resurgence of that recurrent American favorite, the classic chop and steak house.
Although there are a number of relative newcomers to the scene, Rainwater’s on Kettner truly set the local standard for the steakhouse over two decades ago when they were pretty much the only game in town for this type of high-end fare. The absolute quality of their prime cuts have never varied over that time and has been one of the primary factors in the maintenance of their continuing popularity.
Laurel and Paddy Rainwater are the consummate Host and Hostess and make every group that dines at their restaurant feel as if they are a part of the family. The service staff also executes well as an extension of this hospitality and ensures that, whether guests visit at lunch or dinner, they will always receive the same caring accommodation.
My guest and I visited early in the evening during the week and were immediately escorted to a generously proportioned booth that could have easily seated a party of six. We soon noted that our timing was perfect, because within ten more minutes several larger groups had arrived and were filling up the booths around us. Normally, this might have created a noisy distraction, but Rainwater’s low, well-insulated ceiling saved the day with its efficient acoustical design, which subdued the surrounding conversations to the point where they were barely noticeable.
Our amiable server, Keith, began our meal with a giant prawn cocktail that was comprised of a brace of huge Mexican shrimp that were nearly as rich as lobster tails. The condiments and sauce were delightfully tangy, but the quality seafood was the real star of this dish. I haven’t had shrimp this big for a long time. Paired with a crisp Italian Pinot Grigio, it was a dazzling prelude to the feast being prepared for us in the kitchen.
The salad course was both diverse and delicious. My guest enjoyed her crisp hearts of palm salad with Kalamata olives, Assiago cheese, mixed greens, and ripe tomatoes. I had an incredible throwback to the late 1950’s: a crisp, ice-cold wedge of lettuce smothered in one of the tastiest chunky blue cheese dressings that I’ve ever eaten. It was such “comfort food” that I polished my plate clean and actually even dreamed about it that night!
The entrées served were both exceptionally good. The parchment wrapped salmon that my guest ordered was wonderfully delicate and flaky and was accompanied by fresh, julienne vegetables and brown Basmati rice. I continued with my classic steakhouse theme and had the 10oz. New York strip steak with grilled asparagus. It went perfectly with my glass of California Cabernet Sauvignon. Keith then brought me a hot, bubbling side order of potatoes au gratin and a terrific relish of sautéed mushrooms, onions, bacon bits, and peppercorns for my steak. The flavor and tenderness simultaneously exploded in my mouth and brought back visions of some of the lavish birthday dinners that I had the good fortune to be treated to while I was growing up.
Although it might be hard for some to fathom, we also ended up sampling dessert as well. I tried one of the house favorites, Chocolate Lasagna, which was a rich block of chocolate-peanut butter ice cream drizzled with chocolate sauce and topped with whipped cream. My guest was enthralled with the fresh berry cobbler crowned with a light pastry lattice and powdered sugar and presented next to a scoop of rich French vanilla ice cream.
Eventually, we were able to extricate ourselves from our extremely comfortable booth and approach the elegant stairway that leads back down to the street level. But I couldn’t leave without first thanking Laurel and Paddy once again for taking me back to the “good old days” when a smile was really a smile …and a steak was REALLY a steak.
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Reservations
Business Info
- Address: 1202 Kettner Blvd., San Diego CA 92101
- Cross Street: West B Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: American | Seafood | Steak |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual Elegant
- Meals Served: Lunch | Dinner |
- Parking: None |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: 25.00 | 1/2 price if on Rainwaters wine list
-
Staff:
Scott McGlothlin
| Executive Chef
- Website: http://www.rainwaters.com
- Phone: 619.233.5757
- Features: Full Bar, Private Room, Prix Fixe Menu, Smoking Area, Winning Wine List, Wheelchair Access, Personal Wines Allowed,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Quick Bite,
Photos
Business Hours
Reservations Available
- Monday
- All Day - Main Dining Room 11:30 AM - 11:00 PM
- Tuesday
- All Day - Main Dining Room 11:30 AM - 11:00 PM
- Wednesday
- Dinner - Main Dining Room 11:30 AM - 11:00 PM
- Thursday
- All Day - Main Dining Room 11:30 AM - 11:00 PM
- Friday
- All Day - Main Dining Room 11:30 AM - 11:30 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:45 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
Menus
Lunch Menu
Starters
- Eastern Lump Crab Cocktail 16.00
- Giant Shrimp Cocktail 14.00
- Chilled Gazpacho 8.00
- Clam Chowder 8.00
- New England Style
- The "Chop House" Black Bean 8.00
- with Rainwater Madeira
- Portuguese Sopa 8.00
- Spicy Broth, Prime Beef and Fresh Vegetables
- House Salad 9.00
- Hearts of Romaine, Hearts of Palm, Cherry Tomatoes, Red Onion and House Creamy Cheddar Cheese Dressing (or choice of dressing)
Entree Salads
- Shrimp Louie 18.00
- with Mixed Greens, Tomatoes, Onions, Edamame Beans, Hard Cooked Egg, Jicama and Housemade Louie Dressing
- Caesar Salad 13.00
- with Hearts of Baby Romaine, Anchovies, Shaved Romano and Caesar Dressing. 13.00 .....With Grilled Shelton Chicken Breast add 4.00.....With Shrimp or Crabcake add 8.00
- Chicken Salad 16.00
- Chunks of Fresh Chicken Breast tossed with Celery, Scallions and Mayonnaise. Topped with Toasted Almonds. Served with Fresh Fruit.
- Heirloom Tomatoes and Burrata Cheese 16.00
- with Extra Virgin Olive Oil, Shallots, Aged Balsamic Vinegar and Fresh Basil
- Cobb Salad 16.00
- A Rainwater Specialty. Lettuce, Tomatoes, Avocados, Crumbled Bleu Cheese, Bacon, Chicken, Zucchini, Olives and Scallions. All Chopped and Tossed with Creamy Mustard Vinaigrette.
- Salmon Salad 18.00
- Broiled Salmon Filet on Mixed Greens with Hearts of Palm and Asparagus in a Basil Vinaigrette.
- "Chicago" Filet Salad 18.00
- Sautéed Filet Medallions over Romaine, Sautéed Potatoes, Peppers and Red Onions with Asparagus, Haricots Vert, Tomatoes and Crumbled Bleu Cheese. Served with Choice of Dressing.
- Salad Nicoise 18.00
- Fresh Ahi, Haricots Vert, Potatoes, Nicoise Olives, Red and Yellow Peppers, Onions and Tomatoes mixed with Romaine in a Stone Ground Mustard Vinaigrette.
- Southwest Chicken Salad 16.00
- Shredded Lettuce, Black Beans, Corn, Jicama, Jack Cheese and Tomatoes. Tossed with Spicy Chicken Breast, Crisp Tortilla Strips and Ranch Dressing.
Sandwiches
- Rainwater's Special 15.00
- Crispy Applewood Cured Bacon with Lettuce, Tomato, Smoked Turkey, Avacado and Mayonnaise. Served on Sourdough.
- Rainwater's Steakburger 13.00
- Our Aged Steaks, Ground and Served with Cheddar Cheese, Sweet Onion, Kosher Pickle, Lettuce and Tomato. With Applewood Smoked Bacon ...add 4.00
- Short Rib Sandwich 18.00
- Tender Beef Braised for hours and served with Horseradish Mayonnaise and Grilled Onions
- Broiled Ahi 15.00
- On a Grilled Bun with Sprouts, Avocado Mayonnaise and Roasted Red Peppers.
- Chicken Salad Sandwich 13.00
- Chunks of Fresh Chicken Breast tossed with Celery, Scallions and Mayonnaise. Served on Grilled Sourdough
- Chicken Sandwich 13.00
- Grilled or Deep Fried Shelton Breast on a Grilled Roll with Pepperjack Cheese, Crisp Applewood Smoked Bacon, Avocado and Mayonnaise.
- Deep Fried Lake Perch 15.00
- from Lake Superior , Served on a Grilled Bun with Housemade Tartar Sauce.
Specialty Entrees
- Petite Filet of Beef 32.00
- with Spicy Fried Onions and Sauteed Mushrooms
- Prime Top Sirloin Steak 18.00
- With a Roasted Shallot Burgundy Sauce and choice of Mashed or French Fried Potatoes, Rice or Tomatoes
- Eastern Lump Crabcake 18.00
- Sautéed Crisp with Mixed Greens and a Red Pepper Remoulade.
- Shelton Chicken Breast 14.00
- In a Garlic Crust with Creamy Mashed Potatoes, Veal Pan Gravy and Caramelized Onions.
- Sautéed Provimi Calves Liver 16.00
- Bacon, Grilled Onions and Avocado Slices.
- Spicy Fettuccini 13.00
- Sauteed Chicken Breast with Asparagus in a Spicy Sambal Cream Sauce
- Fettuccine "Chop House" 13.00
- Chicken Breast, Mushrooms and Walnuts in a Cream Sauce.
- Three Cheese Meatloaf 13.00
- With Creamy Mashed Potatoes, Gravy and Caramelized Onions.
- A "Mess" of Perch 18.00
- A Rainwater's Unique Specialty. Lake Perch Deep Fried with Housemade Tartar Sauce.
- Scallops 18.00
- Deep Fried in a Panko Batter and Served with French Fries.
Side Dishes
- Sautéed Spinach 10.00
- with Mushrooms and Onions.
- Mashed Potatoes 6.00
- with Veal Pan Gravy.
- French Fried Potatoes or Potato Skins 7.00
- Grilled or Steamed Asparagus 12.00
- with Drawn Butter.
- Sautéed Mushrooms, Onion Rings 12.00
- (enough for two)
Dinner
Steaks and Chops
- PRIME RIBEYE 41.00
- PRIME T-BONE 55.00
- PRIME NEW YORK BONE-IN STRIP 51.00
- PRIME NEW YORK STRIP 39.00
- Large 51.00
- RAINWATER'S "FAMOUS" PEPPER FILET 49.00
- Topped with Sautéed Mushrooms, Bacon, Onions and Black Peppercorns
- FILET MIGNON 39.00
- Béarnaise Sauce. Large 49.00
- ROAST RACK OF COLORADO LAMB 49.00
- Served in a Demi-Glaze of Brandy, Whole Grain Mustard, Cracked Pepper, and Burgundy Wine
- SPRING MILK FED VEAL CHOP 48.00
- Sautéed in a Cast Iron Skillet with Fresh Herbs
- PAN SAUTÉED MID-WESTERN PORK CHOPS 23.00
- Served with Black Eyed Peas, Spinach and Apple Demi Glaze One Chop 23.00 Two Chops 29.00
- PAN SAUTÉED VEAL LIVER 35.00
- with Bacon, Grilled Onions & Avocado Slices
- SHORT RIBS OF BEEF, OSSO BUCCO STYLE 34.00
- Simmered for hours, served in a Rich Sauce with Roasted, New Turned Potatoes and Pearl Onions
Seafood and Poultry
- Chef's Seafood Selection of the Evening 0.00
- The Freshest Seafood Available, Served Nightly with our Chef's Special Preparation.
- Dover Sole 45.00
- Flown in from Europe and Served Meuniere with Choice of Side
- Pan Roasted Salmon Filet 24.00
- with Meyer Lemon, Fingerling Potatoes and Haricot Vert
- Live Maine Lobster 0.00
- with choice of Side
- A "Mess" of Perch 31.00
- Uniquely Rainwater's, Lake Perch Deep Fried with Housemade Tartar Sauce and French Fries
- Crispy Chicken Breast 26.00
- witb Braised Cabbage, and Thyme Jus and Creamy Mashed Potatoes
- Shelton Chicken Breast 26.00
- Served in a Garlic Crust with Creamy Mashed Potatoes, Veal Pan Gravy and Caramelized Shallots
Side Dishes
- Mashed Potatoes 7.00
- with Veal Pan Gravy.
- Baked, French Fried Potatoes or Potato Skins 7.00
- Au Gratin Potatoes 9.00
- Grilled or Steamed Asparagus 14.00
- with Drawn Butter.
- Sauteéd Spinach 10.00
- with Mushrooms and Onions.
- Rainwater's Special Creamed Corn 8.00
- Steamed Broccoli 8.00
- Sautéed Mushrooms or Onion Rings 12.00
- (Enough for two)
Starters
- Freshly Shucked Oysters 14.00
- with Cocktail Sauce and Shallot Sauce
- Shrimp Cocktail 14.00
- Ice Cold on a Bed of Iceberg Lettuce with Rainwater's Cocktail Sauce
- Fried Calamari 13.00
- with Dipping Sauce (Enough to Share)
- Fettucine Alfredo 9.00
- New England Style Clam Chowder 8.00
- Seasonal Soup of the Week 8.00
- Caesar Salad 8.00
- with our Special Caesar Dressing
- Lettuce Wedge 9.00
- with Maytag Bleu Crumbles and Creamy Bleu Cheese Dressing
- "Chop House" Black Bean Soup 8.00
- with Rainwater Madeira
- Heirloom Tomatoes and Burrata Cheese 16.00
- with Extra Virgin Olive Oil, Shallots, Fresh Basil, and Aged Balsamic Vinegar 10.00 16.00
- Baby Beet Salad 10.00
- with Blood Orange , Avocado, Arugula, Frisee, and Ricotta Salata in a Balsamic Vinaigrette
- Pear and Dried Cherry Salad 10.00
- with Baby Spinach, Pecans, and Maytag Blue Cheese in a Raspberry Red Wine Vinaigrette
- House Salad 9.00
- Hearts of Romaine, Hearts of Palm, Cherry Tomatoes, Red Onion and House Creamy Cheddar Cheese Dressing
Lighter Entrees
- Artisan Cheese Selection 16.00
- ( Ask your Server for Weekly Selections)
- Imported Bufala Mozzarella and Prosciutto de Parma 16.00
- with Italian Toast, Extra Virgin Olive Oil and Aged Balsamic Vinegar
- Eastern Lump Crab Cake 15.00
- with Mixed Field Greens, Arugula and Sherry Vinaigrette
- Three Cheese Meatloaf 18.00
- with Creamy Mashed Potatoes, Veal Pan Gravy, and Caramelized Onions
- Rainwater's New Sliders 18.00
- Our Aged Steaks, Ground and Served with Onion Rings or Truffle French Fried Potatoes
- Grilled Mexican White Shrimp 18.00
- with Braised French Green Lentils and Curry Vinaigrette
- Truffle French Fried Potatoes 18.00
- Penne Pasta 15.00
- Spring peas, asparagus, and sage in a light cream sauce
- Spicy Shrimp Fettuccine 16.00
- Mushrooms and basil in a spicy tomato sauce
Hors D'oeuvres
Hors D'oeuvres
- Beggers Purse 2.25
- Brie baked in phylo dough.
- The Gent's Purse 3.00
- Beef Tenderloin and Bleu Cheese baked in Phylo Dough.
- Coconut Beer Battered Shrimp 3.50
- Served with Honey Mustard Dipping Sauce.
- Mini Chicken Tacos 2.25
- Mini Crab Tacos 3.00
- Bruschetta 1.25
- Toasted Bread Brushed with Olive Oil and Baked with Tomatoes, Herbs, and Spices.
- Morbier Puffs 2.25
- Morbier Cheese in a Puff Pastry.
- Sliced Smoked Salmon Canapes 2.50
- on Toast Points.
- Maytag Blue Cheese and Black Forest Ham 2.50
- Served on Toast Points.
- Wild Mushrooms in Madeira Wine 2.25
- Served on Toast Points.
- Chilled Shrimp in an Ice Bowl 3.00
- Served with Tartar and Cocktail Sauce.
- Stuffed Mushrooms 2.25
- Stuffed with Spinach and Cheese or Italian Sausage and Sweet Red Pepper.
- Mini Dungeness Crabcakes 3.50
- Cheese and Fruit Plate 0.00
- With Toasted Nuts, Crackers, and Toast Points.
Desserts
Desserts
- Key Lime Pie 8.00
- Prepared "in-house" with a Graham Cracker Crust. Delicious and Refreshing.
- Country Style Strawberry Shortcake 10.00
- Country Style Biscuit served with Fresh Strawberries and Freshly Whipped Cream
- New York Cheesecake 10.00
- Directly from Carnegie Deli and enough for two.
- Housemade Pecan Pie 8.00
- Southern Style with a Dark, Caramelized Filling
- Our Award-Winning Chocolate Lasagna 9.00
- Thin Layers of White and Dark Chocolate alternating with Layers of Peanut Butter and Chocolate Ice Cream. Topped with a Belgian Chocolate Sauce.
- Creme Brulee 7.00
- Creamy Custard made with Fresh Vanilla Beans with a Burned Sugar Crust.
- Chocolate Cake with Belgian Chocolate Sauce 7.00
- Topped with Walnuts and Whipped Cream
- Hot Fudge Sundae 7.00
- Small 5.50. Vanilla Ice Cream, Belgian Chocolate, Toasted Almonds and Freshly Whipped Cream
- Ice Cream or Sherbet 5.50
- Profiterole 8.00
- Ice Cream Filled Puff Pastry on a bed of Caramel Sauce; Topped with Belgian Chocolate Sauce and Fresh Berries
- Bread Pudding 9.00
- Hawaiian Egg Bread, Creamy Custard, Praline Sauce, and Heavy Cream. Delicious and enough to share.
- Fresh Berry Cobbler 10.00
- Vanilla Ice Cream topped with a Puffed Pastry "Hat" and Seasonal Berries in Raspberry Liqueur
$40 Pre Fixe Menu
$40.00
Appetizers
- Fried Calamari 0.00
- with Sauce Piquant
- Cherry Tomato and Goat Cheese Tart 0.00
- served with green salad in a tangy vinaigrette dressing
- Caesar Salad 0.00
- with special Caesar dressing
Entree's
- Steak Fries 0.00
- Prime Top Sirloin Steak with a Roasted Shallot, Red wine Sauce and French Fries
- Roasted Scottish Salmon Filet 0.00
- with Corn, Bacon, Tomato Relish and Horseradish Mashed Potatoes
- Pan Seared Maple Farms Duck Breast 0.00
- With dried cherry demi-glace, crispy fried potatoes and frisee
Dessert
- Hot Fudge Banana Royale 0.00
- Vanilla Ice cream, fresh banana, hot fudge sauce and crushed peanuts
- New York Cheesecake 0.00
- flown directly from New York's famous Carnegie Deli
- Key Lime Pie 0.00
- Prepared "in house" with a delicious Graham Cracker Crust
$50 Pre Fixe Menu
$50.00
Appetizers
- Fried Calamari 0.00
- with Sauce Piquant
- Cherry Tomato and Goat Cheese Tart 0.00
- Served with green salad in a tangy vinaigrette dressing
- Caesar Salad 0.00
- with Caesar Dressing
Entree
- Canadian Lobster Tail 0.00
- Poached in citrus butter and served with herded basmati rice and haricot vert
Dessert
- Hot Fudge Banana Royale 0.00
- Vanilla Ice Cream , fresh banana, hot fudge sauce and crushed peanuts
- New York Cheesecake 0.00
- Flown directly from New York's famous Carnegie Deli
- Key Lime Pie 0.00
- Prepared"in house" with a delicious Graham Cracker Crust