Step on inside Dobson’s, a San Diego landmark where prominent clientele have gathered for food and libations for over three decades. Situated within the beating heart of the Gaslamp, folks have made Dobson’s a tradition for lunch, dinner and cocktails in America’s finest. There’s a sense of classic coziness at Dobson’s, where guests are surrounded by warm, wood-paneled walls, stained glass and plu
sh furnishings. Our bar is welcoming, reminiscent of an old-fashioned men’s club. But don’t think for a moment that women aren’t a cherished presence here, too. Located within a block of the Civic Theatre, Balboa Theatre and the Lyceum, Dobson's is a magnet for theater-bound patrons in search of a pre-show dinner, or to wrap up a memorable night on the town. Pull up a seat at the bar, or reserve a table for your party. Let us do all the work, whether that means crafting a classic cocktail for you and someone special, or having our world-renowned chef serve up one of his popular specialties, such as creamy Mussel Bisque or a savory pan-roasted Chilean Sea Bass. Although the downtown area has changed throughout the years, we remain committed to upholding our reputation as an award-winning destination that promises fresh contemporary American cuisine in an inviting atmosphere. No matter whether you’re a seasoned San Diegan, or a visitor from across the globe, there are good times in store for you at Dobsons. Chef Martin San Roman brings to Dobson's a vast array of international culinary experience and culinary creativity. Born in Mexico City, he graduated from L'Ecole Lenôtre in Paris, France. His experience in Fauchon and Le Meridien Hotels in Paris, the London Hilton and the San Diego Westgate led him to his role as chef owner of Tour de France and Rincon San Roman, both in Tijuana, Mexico. His cooking show with the Televisa Network ran for eight years with a strong following on both sides of the U.S. - Mexico border. San Roman has traveled the world representing Mexican classic and modern cuisine in Belgium, Canada, Chile, Costa Rica, England, France, Germany, Guatemala, Japan, Russia, Singapore, Spain, Switzerland, and the United States, and he has received more than 250 awards from 12 different countries. He was head chef in charge of gala dinners for the Mexican Presidency at the World Economic Forum in Davos, Switzerland; a member of the Mexico Culinary team in the Bocuse D'Or World Cuisine Contest, the "World Cup of Cooking Competitions"; Guest Chef Instructor for the European Commonwealth chefs in Brussels, Belgium; team adviser for the Culinary Olympics in Erfurt Germany. Chef San Roman is a member of Mexico's Vatel Club; Academie Culinaire de France; Societe des Cuisiniers de Paris, and the American Culinary Federation, he was spokesperson for Tijuana Inovadora 2012, and he is a Chef Consultant for Restaurante Parilla Argentina El Diego supervising the successful opening of six restaurants throughout Mexico City and Monterrey, Mexico. Chef Martin San Roman brings a refreshing fusion approach to Dobson's California-French cuisine.
