PENDRY SAN DIEGO

REVIEWED BY Yasser Ogando

2022-11-01T07:00:00.0000000Z

2022-11-01T07:00:00.0000000Z

FXExpress Publications

https://globaltraveler.pressreader.com/article/281900187141762

GT TESTED

ARRIVAL/CHECK-IN: I traveled to San Diego in mid-august to attend this year’s Global Business Travel Association Convention, which took place at the nearby convention center, making this property the perfect place for the short and busy stay. After a smooth mid-morning flight from Philadelphia International Airport, I arrived at a buzzing yet calm Pendry San Diego just in time for a seamless and fast check-in, thanks to the professional and attentive staff. The lobby featured an elegant fireplace and minimalist woodsy décor that elevated the space. GUEST QUARTERS: Located on the eighth floor, my room featured a comfortable king-sized bed surrounded by a large mirror and chic nightstands, a decently sized desk and chair (convenient for the purpose of the trip), a mounted TV and a comfortable lounger by the window. Although limited, the views of the city and nearby attractions were beautiful and gave the room a slight classicmodern edge — especially at night. The room also featured a stocked snack bar and mini fridge, as well as a coffeemaker, coffee and teas. I was also pleasantly surprised with a welcome amenity featuring a charcuterie board and bottle of wine I enjoyed while I quickly situated my luggage before lunch. The closet was a decent size for what I needed and included a safe and steamer. The large shower consisted of floor-to-ceiling glass walls and included two showerheads. The sink sat atop a beautiful marble countertop complemented by delicate blue-patterned wallpaper. SERVICES/AMENITIES: Conveniently located in the heart of the historic Gaslamp Quarter, Pendry San Diego features six unique restaurants and bars both on and off site, mostly highlighting modern coastal and Southern California cuisine. I was able to attend one of the off-site restaurants, Lionfish, which offered a lively and social vibe and featured a delicious array of food from the sea. Executive Chef Jose Ruiz leads the team and creates a seasonal San Diegoinspired menu while serving fresh, sustainable seafood. The tasting menu was delectable; my favorites were the crispy rock shrimp appetizer and the succulent braised Kurobuta pork shank served with an equally succulent smoked corn polenta, braised bok choy and a vibrant demi glace. Other restaurants offered breakfast and coffee, like Provisional, while The Pool House offered light bites and drinks. Room service was prompt and tasty; I ordered the avocado toast one morning and had enough time to enjoy it before heading out for the day. I didn’t have a chance to visit the pool area but could tell most people enjoyed the amenity, judging by the decent-sized crowds lounging there.

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