A year after taking over management of The Grand Del Mar, luxury brand Fairmont Hotels & Resorts is prepping to roll out a new concept at Amaya, the North County property's all day eatery. Heading up the culinary revamp is Dana Hauser, who joined the Fairmont Grand Del Mar as its executive chef in December; Hauser has logged 18 years with the Fairmont group, most recently at The Fairmont Waterfront in Vancouver.
A casual counterpart to Addison, the fine dining showcase helmed by executive chef William Bradley, Amaya has featured a Mediterranean-inspired menu since it opened in 2006. This August, it will relaunch with a new focus on Southern Italian cuisine, influenced by California seasonality. Hauser tells Eater that there may be some small changes in the restaurant's design, but the main shift will be a new focus on accessible dishes that are meant for sharing. The seafood-forward menu will include light and fresh takes on pastas, plus whole fish for two and Neapolitan-style pizzas. The beverage program will also go in a different direction, with only Italian and California wines and a by-the-glass list with 40 options. With the new concept, the Fairmont is aiming to provide another dining option for neighborhood residents and beyond; accordingly, plates will be priced competitively with Italian restaurants in the area.