Three-Michelin-star Addison alumnus Ian Ward and culinary director Danny Romero launched Ponyboy in Point Loma, San Diego in 2024, installing their Service Animals hospitality group inside the iconic 1959 Pearl Hotel on Rosecrans Street. The cocktail program—banana daiquiris, Monte Carlos, Rob Roys, Sloe Gin Fizzes—draws on Ward's eight years as Addison's bar director and a bar team recruited from Kingfisher, Polite Provisions, and Sycamore Den, building a mid-century cocktail revival distinct from the craft-beer focus at Vessel Restaurant elsewhere on the Point Loma peninsula. Executive Chef Josh Reynolds sources from local farmers, fishermen, and ranchers to produce a seasonally driven American menu—deviled eggs, fondue for two, Chicken Kiev, prime rib specials—that reimagines 1960s comfort food through fine-dining technique. Wednesday Dive-In Movie Nights project films over the Pearl's oyster-shaped pool with themed dinner specials (Manhattan clam chowder for Breakfast at Tiffany's, escargot Bourgogne for an Addams Family marathon), merging food and cinema into a format no other Point Loma restaurant attempts. Sommelier Kyle South—lead sommelier at Addison and curator of a multi-million-dollar wine cellar—built the wine list to pair with Reynolds's rotating seasonal plates, a sommelier-driven program that parallels the cocktail-forward approach at Ketch Grill and Taps from the opposite side of the beverage spectrum. Private dining buyouts convert the poolside space and mid-century interior into a reserved event venue, deploying the Addison-trained kitchen and bar team for multi-course dinners, corporate receptions, and celebrations on Point Loma's Rosecrans corridor near Sunset Cliffs.