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Executive Chef John Shelton relies on his California roots in creating his menu for the Hotel Del Coronado's special occasion restaurant. Duck, beef, pork and chicken are prepared with panache, but Shelton's passion for the sea comes through and Shelton's talents with seafood shine in his poached prawns with chimichurri, seared diver scallops with English pea risotto, and fragrant black mussels. Most seafood comes from along the Pacific Coast from Alaska to the tip of Baja, and impeccable freshness is one key to each meal's quality. Though the dining room is stylish and sleek, the ambience is classy casual, with diners dressed SoCal style in shirtsleeves and sundresses (waiters do don ties). Ocean-view sunset dinners are best from the terrace, though the view's also great from tables by the large windows indoors. Shelton also oversees the Del's lavish Sunday brunch in the historic wood paneled Crown Room and the more casual Sheerwater restaurant. All three are worth checking out while touring the island.