People always talk about vacationing in paradise. Hawaii, Bali, the Bahamas…but paradise can be as close to LA as San Diego – and it is.
Paradise Point Resort is an absolutely perfect spot to unwind. The 44-acre private island on Mission Bay is a world apart, even though it’s less than seven miles from the heart of San Diego.
The property itself offers even more paradise than the rooms.
It’s fun just to stroll the grounds, looking at the bay, the hibiscus and birds of paradise, the lagoons with their small wooden bridges. In the center of the property, near the main pool, a tower rises to the sky, offering great views of the island and property.
The island resort was once known as Vacation Village, an island setting created by movie producer Jack Skirball, architect Eldridge Spencer, and builder Bob Golden in the 1960s. The Hollywood connection resulted in some attractive artifacts on the property including the central fountain with its porpoise design, and the mission bells throughout the island. While the South Seas ambiance has been stylishly updated, the tropical, fecund feeling has continued to thrive. There’s a small waterfall near the marina, and an enclosed water space where a variety of fish slip through shallow water, a flotilla of ducks on the lagoons, and a large copper fireplace in the lobby.
The resort is family friendly, but it’s also romantic, and there’s plenty of room for kids to play and enjoy the property’s amenities without conflicting with adult relaxation. Families will also enjoy the proximity to Sea World, just a five minute drive away, and the San Diego Zoo, a fifteen minute drive. The resort’s Barefoot Grill offers an enjoyable kid’s menu with plenty of choices and libations for adults.
After strolling the property, indulging in poolside relaxation, and watching boats sailing along the bay, it was time for dinner.
We had an amazing meal at resort’s elegant signature restaurant, Tidal. This restaurant is a destination even for those not staying on the island, a dining experience with an emphasis on seafood and Mediterranean style created by Chef Amy DiBiase. It is a culinary delight.
Inside, the dining room is spacious, with stunning light fixtures, and plenty of glass. The optimal romantic setting is on the outdoor patio, where San Diego lights glitter across the bay. Wherever you sit, the view is lovely; and whatever you eat will probably be exceptional.
DiBiase is classically trained. “French, Italian, some Spanish, those are my influences,” she says. “We use ingredients that are as fresh and organic as possible, and we stay as seasonal as possible, too, and focus on developing the flavor of every dish. When preparing fish, the result should hit all your different senses, in one bite, spicy, cool, crunchy.”
We began with an incredible cheese board, beautifully curated. I’m a fan of cheese boards, and order them when I can, and this was truly one of the best and most generous boards I’ve tasted. Humbolt Fog goat cheese, smoked berry crostini, smoked tomato jam, cave-aged Mellage Carr Valley cheese – all superlative. The sheep, goat, and cow milk cheese selections change daily.
A grapefruit and avocado salad, perfectly dressed, made a refreshing second course.
Fish, which also changes based on available fresh offerings, is lovingly and inventively prepared. We had divers scallops and prawns. The scallops rested on a bed of pureed fava beans, plus baby squash, blistered tomato, wilted spinach, and a truffle beurre blanc.
Equally succulent were the prawns, which were richly prepared with rosemary-polenta and smoked chili aioli.
For dessert: chocolate banana tart, which was both intense yet light.
Beverage selections were equally delightful: lemongrass tea, Red Rocket ale, and Hess Grapefruit IPA made for perfect company with our main dishes and dessert. Before the meal, we enjoyed two beautifully nuanced craft cocktails: Thee Barnacle uses milagro tequila as a base, and features fresh pressed grapefruit and lemon, agave nectar, and a zingy cayene infusion. The Double Down featured rye whiskey, pecan nutmeg infusion, and chocolate bitters. This was a darker drink, made for sipping.
We took another stroll around the island, enjoying the evening quiet, the sounds of crickets and lapping water before our final treat of the evening: the hotel’s s’mores package.
Firewood, matches, skewers, marshmallows and chocolate, all in one package, are left in guests’ rooms upon request. We had to stroll on a few steps to a fire pit, set up our logs, relax in Adirondack chairs, and have a final desert. Stars above, sand between our toes, and charred marshmallows – what could be better?
In the morning, we rented kayaks from the hotel’s marina, and took a wonderful, gentle circle of the island. We saw jelly fish, rays, and slithery silver fish beneath our oars, on a beautiful, sun-filled morning. Yes, paradise – and we didn’t need a passport or a long plane ride to get there.
Paradise Point is located at 1404 Vacation Rd, San Diego, CA 92109
For more information visit http://www.paradisepoint.com
