Cameron Woods is definitely one of San Diego’s finest chefs, and Amaya is by no means Addison's stepchild when it comes to culinary excellence. Amaya also offers a nightly, three-course Chef’s Tasting Menu that Rodriquez optionally will match with wines for a very fair $85. Wine selections were affordable – a reflection of the Grand del Mar’s renowned wine master in-chief Jesse Rodriquez. The service staff was friendly, professional and definitely more relaxed that at Addison. My wife went lighter with a stylish wedge of lemon meringue pie filled with cool, creamy lemon ice cream. I was craving chocolate, and I got it in decadent spades with a layered desert that started with creamy pot de crème and ended with molten chocolate cake. We finished with some sweet things that The Grand Del Mar chefs seem to do so well. I knew she loved it because she didn’t share or ask to taste my fish. Loaded with seafood, and accented with sweet cherry tomatoes and a light sauce, this dish also suited the season. My wife fulfilled her dual cravings for pasta and seafood with an on-target combo of lobster, crab and tender pappardelle noodles ($32). A glass of Oregon Pinot Noir accented the rich flavors. With each bite, my palate was tricked into believing I was enjoying tender sweet lobster. Melt-in-your-mouth tender and super-fresh, the fish swam with earthy, lightly sautéed king trumpet mushrooms in a light, but richly flavored and buttery chicken jus. But the warm evening and following concert called for lighter fare and I opted for a spectacular seared sea bass ($28). Contemplating what to order for the main course, I was very tempted by the signature rotisserie pork chop with mushroom-potato hash and blue cheese ($32), as well as by the deluxe cheeseburgers and fries I saw being savored at nearby tables. We washed all this down with a very nice 2009 Schramsberg, Blanc de Blancs bubbly. My wife loved her summer-inspired salad of marinated stone fruit with Marcona almonds, goat cheese and a light, lemon-poppy seed vinaigrette. It’s a dish I never can resist, and this one rivaled my favorite, the bisque served by chef Bernard Guillas at Marine Room. I followed this with a rich lobster bisque swirled with tarragon crème fraîche. We opted for a charcuterie plate paired with artisan breads, a trio of mustards and house-made cornichon pickles, a dish that fit the setting like a glove. The wide-ranging starters, all $10 to $14, include sweet corn soup with smoked duck and jalapeño corn muffins, tomato flat bread with pesto and mozzarella, and mushroom risotto with basil and tomato. The hotel even offers concert-room packages if the drive home seems too much. Since the stage is just upstairs in the grand ballroom, it was easy to enjoy both – no long walks, no necessity to move the car. We dined early so we could attend one of the hotel's summer concerts later that evening. The vibe was relaxed but elegant, reminding us of resorts on the Riviera. At one table, three guys in shorts sipped craft beers at another, a family passed around photos while enjoying wine. The dress code saluted “resort casual' with diners sporting everything from Tommy Bahama shirts and slaps to summer sports jackets and colorful dresses. The comfortable tables and chairs, in view of a broad lawn popular for weddings, were inhabited by a mix of hotel guests and locals. On a warm summer evening, however, the shady terrace beckoned. The clubby interior echoes The Grand style with plenty of dark wood and low lighting. Amaya's aura of laid-back elegance makes a memorable first impression. The impressive entrances into Addison and the hotel are quite similar, but once diners navigate the hotel to Amaya's welcoming front desk, the differences between the sister eateries become immediately evident. While Addison inhabits a stand-alone restaurant and bar complex, Amaya is the main dining room located within the hotel proper. Expertly crafted, highly polished woods, exotic stone and plenty of gilt make a palace of The Grand. A long, private road winds past sculpted trees and a park-like golf course before arriving at the Mediterranean-inspired hotel complex. Just getting to Amaya is part of the experience. But as good as Addison is, it has a sister restaurant just a few hundred yards down the resort’s lushly landscaped grounds that should top everyone’s upscale-casual list: Amaya. The Grand Del Mar's Addison, one of San Diego’s few truly great fine-dining destinations, consistently heads many foodies’ “Top 10” lists.
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