The new fine dining restaurant at Hotel Del Coronado offers a memorable evening that showcases the best organic and naturally raised ingredients the Southland has to offer. Chef Jason Shaeffer, who honed his technique as opening sous chef at Thomas Keller's famed New York restaurant, Per Se, presents sublimely subtle dishes such as buffalo mozzarella with baby artichokes, oyster gratin, lamb porterhouse with black olives, and pan-roasted sea bass with chickpea panisse. The interior, at once inviting and elegant, evokes a posh cabana, while the terrace offers ocean views. An excellent international wine list and equally clever desserts and artisan cheeses complete the experience.
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