Jacob Taylor built the first hotel in Del Mar early in the 20th century, and nearly a century later the posh Auberge Del Mar Resort and Spa did him the honor of naming its dining room after him. Elegant but relaxed, it occupies a skylit corner of the hotel and a surrounding flower-decked garden. Chef Paul McCabe, named a Rising Star by the James Beard Foundation, has built a loyal local following with a wide-ranging menu that features loin of rabbit, elk loin, and filet mignon along with staples such as Colorado lamb and sautéed barramundi. Breakfast and lunch, including Sunday brunch, are excellent.
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