Earlier this week, I was lucky enough to get a sneak peek at the restaurant week menu offerings at Flavor Del Mar. This restaurant has been on the top of my to-do list after hearing very good reviews about it, and I was already considering trying it out for restaurant week.
Located in the upstairs section of the Del Mar Plaza, the enclosed terrace seating with floor to ceiling glass windows offers a gorgeous view of the coastline, especially if you get there before sunset.
Complimentary amuse bouche
To whet the appetite, we were served corn two ways. The inside of the glass consisted of corn chowder with curry popcorn and tomato. I enjoyed the chowder, but the popcorn was missing its crunch due to the chowder, though I enjoyed the curry flavor to it.
Bread with sea salt
Bread was accompanied with four different flavors of infused sea salts: orange creamsicle, sriracha, yuzu, and rosemary. I thought this was pretty unique though the only flavor I could distinctly detect was the sriracha.
Spicy Crispy Shrimp Frisee, arugula, chipotle, yuzu vinaigrette
Based on my yelp reading and our server, this is one of their most popular dishes, so it was nice to see them offer it on the restaurant week menu.
This was a very rich appetizer. The crispy shrimp are smothered in a creamy chipotle sauce. It’s best eaten together with the raw salad and vinaigrette which tempers the spice. DH thoroughly enjoyed this one. I liked it as well, though I loved my appetizer even more.
Sauteed Greens Broccolini, Purple Kale, 63 Degree Egg, Manchego Cheese, Chili Oil
Never has a plate of vegetables sounded so appealing to me as this description did. It was every bit as good as I imagined. The vegetables were warm and comforting. The chili oil added to the heat of the dish and made the greens even more enjoyable as well as masking the slight bitter edge of the kale. Sitting on top and waiting to be broken onto the bed of greens was a 63 degree egg.
In other parts of the country it seems summer is definitely over, but here in San Diego, summer weather is still in full blast. Weather forecast is for the upper 90s this Friday so I’m still cranking out the ice pops and using my new Blendtec toy whenever I get a chance.
I’ve already made avocado ice cream, so I thought I’d try my hand at avocado cream pops. Of course you can’t make ice pops as creamy as ice cream or else they never firm up. So these are icier but still really tasty. And I love the bright natural green color created by the pureed avocados.
One of my highlights from my Europe honeymoon was actually the British Airways lounge inside London Heathrow Airport. I had so much fun here that I asked DH if we could just stay in the lounge our whole honeymoon. I’m pretty sure I would have been happy there for quite a while.
Since we were on our honeymoon, we decided to splurge and travel business class. I wanted it to be just like how you see it in the movies. Once we decided on this, I did a lot of research into the different airlines to find the one that would give the most perks for flying business class. My decision to fly British Airways was due in large part to the description of the lounge and I was not disappointed.
Our first lounge stint was actually in the American Airlines lounge, which is what is offered for our flights out of Paris and San Diego. It was small, with a few snacks, light meal, open bar. Nothing much to talk about and I didn’t really take any photos. But when we arrived in Heaththrow for our two hour layover, that is where the magic was.
There are actually several lounges available, I’m not sure if they are all equally as magnificent as we rested in the same one both times, nearest to after exiting the plane. Once inside, it’s ridiculously large. Like a small airport terminal in itself.
There is a fancy coffee machine, waters, little fridges stocked with sodas and beers, a library of wines too many to count. Multiple help yourself wine bars were stationed, each with racks full of different options.
There are snacks like cookies, biscuits, muffins, multiple chip flavors, pretzels. There’s a cold food bar with cereals. And there’s a hot food bar too, with soups, pastas, breads, cake.