The InterContinental, San Diego

The Intercontinental San Diego beckons almost immediately upon landing at San Diego International Airport. The 400-room hotel, newly opened in Fall 2018, is part of the new BRIC complex. Only a 10-minute drive from the airport (get ready to watch some low flying planes for a bit of added excitement) and literally a five-minute walk from the train station, its location across the street from the Embarcadero is ideal. It has five distinctive dining venues overlooking San Diego Bay, including signature restaurant Vistal, located on the third floor adjacent to the lobby, and Del Frisco’s Double Eagle Steakhouse (the first in California!).

It also has newly renovated meeting spaces and can hold up to 1,500 people in its Pacific Ballroom. Plus, as a bonus for baseball and history fans, the hotel sits on what was formerly Lane Field, the San Diego Padres stadium from 1936 through 1957. When you’re having breakfast on the patio or doing yoga on the rooftop you can peer down on a subtle baseball diamond in the park next to the hotel. Spacious and modern accommodations feature glorious water views from floor to ceiling windows on nineteen floors. These views are so gorgeous you’ll be challenged to close the curtains, trust me.

Foodies Take Note

Food is a huge emphasis for the hotel. Veteran chefs Paul McCabe and Amy DiBiase were brought in to make the Intercontinental a top foodie property. McCabe, named a “rising star of American cuisine” by the James Beard Foundation, runs food operations while DiBiase oversees in-room experiences, as well as Vistal and the fourth-floor pool bar. The restaurant, Vistal, reflects their collaborative efforts to create a menu that takes cues from their experiences in the Baja Peninsula, Pacific Islands and Mediterranean fishing villages.

The menu focuses primarily on fresh produce with Chef DiBiase working every week with a local farm. In other words, Vistal brings the farmer’s market right to your plate (get ready to love purple vegetables as they are all the rage right now) as local cuisine is a huge component of their offering. “Local cuisine means something a little different to every San Diegan even Paul and I have different interpretations based on our experiences here,” said Executive Chef Amy DiBiase. “With Vistal, we wanted to present various perspectives on Southern California flavors in a way that more accurately represents our city and reflects the diverse people who live here.”

If you want to venture away from the hotel, you’re a short walk from Little Italy which has become quite the burgeoning food scene. There are many great options but Ironside Fish & Oyster, brought to you by Michelin-rated executive chef Jason McLeod, is a must try. From the incredible design (tiny piranhas line the walls) to the delicious food, you will not be disappointed. The oysters are briny to perfection and you can’t go wrong with the Lobster Roll, Octopus a la Plancha, and Grilled Squid.

Wedding Package

The hotel has an exciting partnership with jewelry designer Kendra Scott. They’ve collaborated on a bridal package that includes all the pampering and jewelry any bride to be and her bridal party could want. Staying in the hotel’s bridal suites the party will have access to the Kendra Scott Color Bar™ where they can customize necklaces, earrings, bracelets, and cufflinks. The suite will also have a wet bar, a lounge and a lavish bathroom. Full amenities including champagne, fruit, yogurt, pastries, coffee, and tea will be served while the group preps for the main event.