Amaya at The Grand Del Mar Resort
5300 Grand Del Mar Court
San Diego, CA 92130
(858) 314-2727
Last year was the first time I dined at Amaya. It was during restaurant week of all times. I remember food and service being exceptional for a casual restaurant. Fast-forward to a year later and you wouldn’t believe it’s the same restaurant.
The dining room of Amaya has a strange layout; a lot of the tables make you feel like you are dining in a hallway or just in an empty room. It’s not welcoming at all.
The servers were friendly but were not knowledgeable about the food or wine. They were also very slow on clearing plates and silverware. After each course the plates were already stacked on the table waiting to be cleared. They also cleared half the silverware and forgot to bring fresh ones back. Between my guests and me we probably took all the silverware off the unoccupied table next to us by the end of the meal.
This although annoying, was just the beginning. During our first course they sat two adults with two children at a table to our left. These inconsiderate people let their children run around the restaurant the entire time screaming and just being unruly. The parents never once reprimanded them and when we talked to the manager he said they were guests of the hotel and he couldn’t do anything about it. I was appalled that a restaurant in such a prestigious resort would allow this!
This brings us to the food, which was another disappointment. There was only one dish that I didn’t have any issues with, and that was the mushroom risotto. The lobster bisque didn’t have one piece of lobster in it, not even for garnish. The lobster pappardelle came to the table with cheese already grated on it. Which looked like it had been melted under the heat lamp. The special of the night was the sable fish. It was pedestrian at best. The short ribs we sent back. They were completely inedible, tough, chewy, flavorless, and just flat out bad. This leaves the veal chop. It was a good portion chop and cooked well but the problem was with the mushrooms. This is a huge issue with me because mushrooms are one of my favorite foods and I want them prepared correctly. These tasted as if I spent a day at the beach. There was so much grit on them I do not think they were ever cleaned.
My overall experience was four courses of disillusionment. I cannot see Amaya lasting much longer the way it is currently running. I for one will not be returning again!
Duck Confit, Goat Cheese, Caramelized Onion, Flat Bread
Lobster Bisque, Tarragon, Crème Fraîche
Lobster Pappardelle, Tarragon
Mushroom Risotto,Smoked Aged Cheddar, Chives, Italian Parsley, Basil, Tomato
Alaskan Sablefish, Parsnip Puree, Farro, Marcona Almonds
Pan Seared Arctic Char “Clam Chowder”, Fingerling Potato, Leeks, Pork Belly, Manila Clams
Braised Short Rib, Red Wine Sauce, Celery Root Puree, Roasted Carrots, Brussels SproutsLeaves
Veal Chop
Bread Pudding
