Amaya Fine Dining Restaurant In La Jolla

It’s always a risk to open a new restaurant along La Jolla’s Prospect Street. Culinary choices abound, as long-established icons share space with newer competitors. And since water views are rare—unless you’re perched atop the many shops lining the bustling downtown—the street’s east side can be at a disadvantage. This may seem intimidating to some, but certainly not for Chef Camron Woods and the other minds behind the creation of Amaya La Jolla.

The restaurant is sister venue to Amaya at The Grand Del Mar, a popular spot with locals. Although it shares the same flair and sophistication as its older sister, this sibling boasts a ambiance all its own. While the original Amaya is tucked away in a remotely-located five-star hotel with massive open space and pristinely-landscaped gardens, the La Jolla site is in the center of one of the most busy and popular areas in the county.

Near the front of Amaya La Jolla is an open and airy terrace room, with plenty of natural light streaming through the wrought-iron trimmed windows. Further into the restaurant is a more formal dining room, reminiscent of a European palace, with decorated marble floors, stone archways, dark wood accents and exquisite hand-painted frescoes, followed by a quaint bar and entertainment area in the far back.

Born and raised in South Carolina, Chef Woods beamed with pride as he described the philosophy behind this new endeavor: "The elegance of the room is the first thing you notice; there is no other dining room like it in the area," he said.  "However, being in San Diego, the atmosphere is also casual, comfortable and down-to-earth. We like to call it ‘fine dining without the pretension.’ While the ambiance, food and level of service can be considered fine dining, we’ve kept the prices more affordable along with offering larger portions."

The menu is also different from other nearby restaurants. While the cuisine is Contemporary American, Woods offers some classic Southern fare specials on a daily basis, and incorporates as many local and organic ingredients as possible into his menu, including produce from Suzie’s Farm, a local organic farm.

"I love their lettuces and their fennel," Woods said. "They tend to change their items regularly based on what is at the perfect ripeness or readiness. They also have small-batch items that are of the highest quality."

Woods also purchases seafood from Santa Monica Seafood, which has a partnership with Monterey Bay Aquarium, one of the foremost leaders in sustainability on the West Coast. "Preparing seafood is always tricky due to its delicate nature," Woods explained. "Each fish cooks differently and has very different flavors, so one must really obtain a certain amount of finesse when preparing and flavoring seafood."

Woods is eager to share his expertise with his kitchen staff.

"I also love to teach my cooks different techniques and help them to achieve more fine-tuning in the kitchen," he said.  "I really get a lot of satisfaction from helping others learn and master their craft."

Starting out as a dishwasher, Woods likes to think that he naturally fell into the role of a chef. Once he began working in restaurants, he realized how much he enjoyed being in a professional kitchen—as well as leading the kitchen. "I worked my way up to my current position. I come from a family of great cooks, so I guess it’s in my blood," he recalled. "Today, my philosophy as a chef is to use the freshest ingredients available and incorporate tried-and-true cooking techniques."

Great starts to your dinner include a classic crab and lobster bisque with tarragon crème fraîche, a grilled octopus and asparagus salad with green goddess dressing and Suzie’s Farm greens, and the day boat scallop and beef short rib with vanilla-cauliflower purée and huckleberry sauce. The Southern twists available on the menu are a big hit with the guests. Don’t miss the sautéed veal sweetbreads with duchess potatoes and Suzie’s Farm mustard greens, or the buttermilk-fried quail with smoked mac and cheese and coleslaw. The slow-roasted pork chop served with gratin of asparagus and cured ham and topped with peppercorn sauce, is a wonderful signature dish followed from The Grand Del Mar.

Chef Woods said he feels that diners should be able to indulge a little when eating out, believing that the real key is moderation. He feels that to be healthy doesn’t just mean cutting out fats, as there are plenty of healthy fats that people need. He says some of the more classic French dishes he enjoys in moderation are a rich lobster bisque, a creamy béchamel, a decadent quiche or a great burger.

"Our menu is broad enough that we can certainly accommodate those looking to enjoy a healthier lifestyle, and the reactions of our guests always bring a smile to my face, especially when they come back to the kitchen to personally give their thanks," he said. "It’s one of those token-treasured moments that is very gratifying. After all, if it weren’t for our guests, we wouldn’t have this restaurant. Also, being a chef certainly validates my underlying love of food."