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me away. The plate included local honey
and white soy glazed fresh sea bass,
braised pak choy, ruby grapefruit and
kaffir lime polenta. All of the dishes we
sampled reflected the seasonally fresh
ingredients from local sustainable farms
and farmers markets as well as from an
edibles and herb garden on Inn property.

The wine and food service was profes-
sional and friendly and the wine selec-
tions for each course were spot on. Alli-
son and Morada should be on everyone’s
list, for visitors here during Del Mar rac-
ing season or locals seeking a relaxing
night out. We can’t stay every month at
the Inn but we sure plan a return to en-
joy the restaurant.

Our three days at The Inn didn’t disap-
point. Accommodations were infused
with charm and character. The staff
was friendly, professional and kick-
back ranch. And Morada restaurant was
world class. But it was the feeling that
we were there in spirit with giants of an-
other era that made this experience one
to remember and savor.

Opposite : Honey and soy glazed sea bass with grape-
fruit and kaffir lime polenta.
Top: Wall of the Morada dining room covered with
historic photos of celebrity guests and events.
Left: Flat-bread pizza with just-picked veggies and pep-
peroni. Above: Morada Executive Chef Todd Allison.

Wine Dine & Travel Spring 2014 61