PHOTOGRAPHY
BY
VINCENT
KNAKAL
dining | fashion
Indulge
miscellany in the evening. This is what most lodgers expect
from such in-house eateries, but at L'Auberge Del Mar, far
more awaits care of creative combinations from Executive
Chef Nick Green at the property's reimagined resto, Adelaide.
>>
A hotel restaurant serving three squares per day is usually
a source for convenient sustenance rather than culinary
innovation. Eggs and toast in the morning, salads and sammies
come midday, followed by meat, potatoes, and chicken
New and Improved
L'AUBERGE'S ADELAIDE SURPRISES WITH CREATIVE FLAVOR COMBINATIONS
Adelaide at
L'Auberge Del Mar
ranchandcoast.com @ranchandcoast
RANCH & COAST MAGAZINE DECEMBER 2021
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