Ponyboy sits inside The Pearl Hotel on Rosecrans Street in Point Loma, built around a nostalgic take on 1960s dining rendered through a mid-century modern lens. Ian Ward leads the concept, with Executive Chef Josh Reynolds running the kitchen, reworking classic dishes with local ingredients and modern technique.
The room commits to its retro identity — a past-meets-present atmosphere that regulars mention alongside the service. The prime rib has developed a following of its own, and the broader approach reads as elevated comfort food: familiar dishes rebuilt with more technique than their originals.
Beyond the main dining room, Ponyboy hosts private events on a semi-private patio or as a full buyout, with menus that carry the same 1960s-inspired sensibility. San Diego Magazine named Ponyboy to its Best of 2025 list.
The room commits to its retro identity — a past-meets-present atmosphere that regulars mention alongside the service. The prime rib has developed a following of its own, and the broader approach reads as elevated comfort food: familiar dishes rebuilt with more technique than their originals.
Beyond the main dining room, Ponyboy hosts private events on a semi-private patio or as a full buyout, with menus that carry the same 1960s-inspired sensibility. San Diego Magazine named Ponyboy to its Best of 2025 list.