I chose the salmon dish and it was truly one of the meals of my life. It was served with morel mushrooms, which I wasn't familiar with, but OMG what flavor! The chef cooks the salmon medium rare, again I wasn't familiar with this degree of fineness, but it was outstanding. It was accompanied by some delicious corn and some puréed veggies. The chef, Jason, was recently named best hotel chef in San Diego, quite an accomplishment in a metro are with more than 3 million residents. The wine was superb. In lieu of a sweet dessert. I selected one of the four available cheeses- "Bermuda Triangle," which was divine, served with warm crostini. An amazing meal. This is a stunning example of farm-to-table with locally sourced and very fresh ingredients.
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