Vela Culinary Adventure at Hilton San Diego Bayfront

When it comes to San Diego dining, we know our city is embellished with a myriad of eminent restaurants to be discovered along the urban downtown districts and chic coastal La Jolla boulevards.

With comfort and ease we Insiders take satisfaction in having prior knowledge of the notable fare to be boasted throughout each of the distinctive neighborhoods. However, our awareness also hinders our motivation to venture outside these zones to savor delicacies of the unexplored.

If there’s one trend that will forever make San Diego foodies take a daring trip it is the opening of a new hotel restaurant. Some of the best restaurants in San Diego are located within noted chain hotels and posh boutique hotels across town, and the new Vela Restaurant at Hilton San Diego Bayfront is no exception to this local rule.

The towering Hilton boasts panoramic views of the glistening San Diego Bay and a location set mere steps away from the swanky edges of the Gaslamp Quarter. This new-again San Diego Hilton is home to one of the newest culinary escapes where flavor and zest reign top on the list. Sweeping to the right through the vast hotel lobby, guests proceed down a set of escalators to find the spacious and elegant restaurant.

Vela was named after the Latin word for “sail” – and truly does provide a refined and exquisite journey for those in search of epicurean gratification. Inside, a gray and cream hued marble top bar brightened by six opaque, globular chandeliers invites patrons to enjoy a signature cocktail such as the Blood Orange martini – a blend of rum and vodka with fresh blood orange, or the Acai Blueberry – an infusion of blueberry vodka, crushed blueberries, a splash of fresh squeezed lemon juice and garnished with lavender, before being escorted to the table.

“We created Vela to be a distinct dining destination where the flavors of coastal regions around the world, farm fresh local ingredients, a one-of a kind wine list and Hilton level service come together,” said Brian Marcus, Director of Food and Beverage. “We are thrilled to introduce Chef Dahms’ innovative cuisine to San Diego with Vela and hope it will become a favorite for both hotel guests and local dining enthusiasts.”

Executive Chef Patrick Dahms honed his culinary skills in Mediterranean, Middle Eastern, Scandinavian, French and Japanese cuisines and has garnished several awards for his cooking, including four bronze medals at the New Zealand Culinary Arts Festival. Take a bite into the palatable cuisine and diners will immediately recognize that Dahms’ many years in the industry are unquestionably conspicuous.

Created with coastal inspired elements in mind, diners at Vela can choose to sit beside the floor-to-ceiling windows against oceanic shades of subtle blue and beige, or against the backdrop of the Bay in the outdoor heated dining lounge.

For corporate and convention lunch-goers looking to sink their teeth into something outside of ordinary Gaslamp choices, Vela is the perfect place to indulge in an array of light and hearty mid-day dishes. On the lunch menu, find such items as the Mediterranean Chicken Salad consisting of farmer’s greens, Kalamata olives, artichokes, tomatoes, feta cheese tossed with herb vinaigrette, or the All Natural Beef Burger served on a brioche bun with Manchego cheese, grilled onions and roasted garlic aioli.

While at first glance Dahm’s dinner menu might seem deceivingly undersized – with only six appetizers and eight entrees to choose from – it would be unfitting to assume the entrees do not deliver ample flavor and satisfaction. Savory appetizers range from New Zealand Mussel and Scallop with fennel, tomato confit saffron broth and rouille to Heirloom Squash Tortellini with brown butter, candied walnuts and currant jam.

If you’re a “surf” loving individual, the Pacific King Salmon with fennel marmalade, crab and potato gratin or the Pan Roasted Local Bass paired with baby eggplant, red peppers, pine nuts, basil and golden raisin pesto are sensational dishes. For the carnivores, Vela boasts succulent meat treats such as the Petite Lamb Loin and Braised Lamb Cannelloni with local root vegetables and olive lamb jus or the Meyer Ranch New York Steak alongside fingerling fries, wild arugula and shaved fennel.

For diners with an elevated affinity for wine, the generous list is sure to please. Vela’s extensive wine list spans multiple pages ranging from Pacific Rim whites to Pinots of the World and rich, full-bodied reds from Australia, Germany and Chile and can be experienced by bottle, glass or wine flights.

If the tantalizing menu and serene marine setting haven’t reeled you in yet, Pastry Chef John Gilbert has created a dessert menu comprised of four decadent choices that will indisputably leave your taste buds begging for more. Considering that my sweet tooth is an unbearable weakness, I most definitely recommend the Pomegranate and Cinnamon Crème Brule with chocolate caramel sugar and Persian “fairy floss” made with cardamom or the Chocolate Orange and Raspberry Pyramid garnished with everyone’s childhood favorite: chocolate covered Rice Krispies.

Upscale hotel restaurants are popping up all over San Diego each year – ranging from Nobu at the Hard Rock Hotel to KITCHEN 1540 at L’Auberge Del Mar, Addison at Grand Del Mar, and the newest merK Bistro at the Keating. However, Vela at the Hilton San Diego Bayfront rises above the trend with originality well worth the adventure. If you don’t believe me, go savor, sip and “sail away” into chic Bay-side splendor.

Vela Restaurant celebrated its official grand opening with an outrageous party showcasing gourmet food stations and overflowing wine and cocktail bars on Thursday, March 5, 2009. As an elite crowd of lucky locals mingled and tasted the best of Vela, DiscoverSD.com was there to capture the scene. Check out party photos here.

Insider Tip: Also new at the Hilton is FOX Sports Grill – the newest restaurant and sports bar in San Diego.