Amaya at The Grand Del Mar offers the ultimate dining experience in a stylish indoor room with warm woods and subdued accent lighting, or on the expansive outdoor terrace with a breathtaking view of the prominent fairways of The Grand Golf Club.
Executive chef Camron Woods honors the concept of using fresh, seasonal ingredients, which are mostly organic and locally grown. Working under the umbrella of Mediterranean influences opens doors to everything from classic and rich French dishes such as Coq Au Vin, to very light Spanish-style dishes including Golden Tomato Gazpacho. “The tomatoes are just starting to come in and they have that fresh summer taste that you wait for all winter long,” says Woods.
The use of sustainable seafood allows for fresh catches, including swordfish from Hawaii that is caught by a hand line. The grilled swordfish is magical when paired with roasted garlic crostini, tomatoes, olives, and cucumbers. Other enchanting seafood selections include seared sea bass with confit tomatoes, garden fresh basil, and yellow tomato broth; and roasted halibut with tagliatelle, Dungeness crab, and Parmesan soubise sauce.
Many of the herbs used in the cuisine at Amaya come from the herb garden located adjacent to the outdoor terrace. “Right now, we are using our cilantro in the gazpacho, the tarragon in our lobster pappardelle, and thyme in our braised dishes,” says Woods. “My favorite is basil. I put it in just about everything. Every pasta and risotto I make is finished with a bit of fresh basil.”
Meatier fare is just as enticing with the Rotisserie Veal Chop with gratin of asparagus, prosciutto, Gruyere, and roasted garlic jus; or the Duo of Beef, a petite filet and slow-braised short rib served with cipollini onions and red wine jus. Other temptations include an array of sides and sharable dishes such as flat breads, a carpaccio trio, and savory items roasted on an authentic wood-burning rotisserie.
Two delicacies from executive pastry chef Thierry Delourneaux awakened my taste buds. The flan is a smooth and creamy blend of Tahitian vanilla panna cotta with fresh organic strawberry sauce, and the rhubarb compote matched with almond streusel and white chocolate cream is utterly luscious. “I like to use the freshest products from our local farmers, and I know people in San Diego love to eat fresh, light desserts,” says Delourneaux.
Reasonable pricing brings in the local guests on a regular basis with appetizers starting at just $8 and entrees at $25. Lunch items start at $13. A seasonal three-course chef’s tasting menu is also available nightly for $40. (858/314-2727, www.thegranddelmar.com) MARIA DESIDERATA MONTANA
