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with moist, sumptuous chicken served atop a sweet carrot purée. Smoky bacon permeates the entire dish, creating something downright addictive. More French mainstays abound — French onion soup with gratinéed Comté cheese, country pâté of pork, duck, and chicken, sole meunière with capers and Bloomsdale spinach — along with inspired vegetarian (Parisian gnocchi with mushrooms, peas, and ramps) and vegan (eggplant with sumac and marinated cherry tomatoes). And being a French concept, there are decadent — not to mention spot-on — desserts, including profiteroles, a fruity vacherin, and an indulgent chocolate tart soufflé featuring multiple textures of chocolate (cake, brownie batter, silken) with a palate-cleansing passion fruit sorbet. ere is plenty to love on the bill of fare, but the most endearing thing about Amaya is the manner in which the gastronomes behind it have poured their passions into arguably the world's finest cuisine, adding pieces of themselves in the process, to bring added flavor, charm, and relevance. fairmont.com/san-diego/dining/amaya OPPOSITE Amaya's shaded terrace is surrounded by fragrant blooms TOP LEFT Smoked Salmon Mille Feuille BOTTOM LEFT Refreshed spaces feature a color palette rooted in gold with accents of green and deep burgundy, executed through textured textiles and leather BELOW Tuna A La Basquaise Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Value: @ranchandcoast RANCH & COAST MAGAZINE NOVEMBER 2024 79