just did the time share thing too. Our deal was $99 nt.(Sa/Su) in a 2 level, full on ocean vu suite. and a $100 gift certificate to use on property. We spent it at Pacific's Edge.
Briefly, the suite was a good deal, though our tenancious bulldog of a salesman kept us 20 min. more than the alloted 1.5 hr presentation and I really didn't understand much of what he said and would never ever buy anything from that guy (michael) especially not a $50k multi yr. commitment.)
Pacific's Edge is a pretentious culinary disaster, only softened by the $100 gift certificate, there is not a chance in hell that I'd return without it. We were started with an amuse bouche of cauliflower soup with herbed oil on top- it was served in an espresso cup and was way too salty so we both did not finish the very small cup full and even told whoever took it away- another amuse did not come out nor a replacement- so much for attention to detail nor the amuse they had hoped for. It was the 1st restaurant after Passover (I wrote that on my request of Maitre D' on opentable- we got bread service after 15 minutes of sitting down another disappointment, and the server brings tongs and "what kind of our 3 kinds of bread would you like? All 3 I reply- get over it and serve the bread already. We ordered wine 2 glasses of a Santa Lucia pinot for an outrageous $15 each probably a $10 bottle and the '"sommelier" brings these cheesy glasses and a small pour when the next table over (that bought a bottle) gets nice big oglasses. I am already disliking this restaurant. We ordered 2 starters @ $12 ea a Lollo Rosso w/ pear and blue cheese salad and a kabocha squash soup. The salad consisted of exactly 4 pieces of letuce (or was it 3), 2 dollops of blue cheese, 4 slices of pear and candied nuts. You know what I like my greens and you failed to give me enough! The soup was listless, bland and I've had better out of a box, blech. Our waitress( why do I know her name to be Sonia- I cannot stand that affectation- has the audacity to say since we finished our food that that is the biggest compliment the kitchen can get- not really- how about return customer that pay full freight? We moved on to our entrees which was the striped bass @$38 with trumpet mushrooms-and Tasmanian salmon ($34) over a bed ( a very thin bed) of pureed cauliflower, and 4 pieces of broccoli rabe that was cold in the middle. The fish were both well cooked. The portion size was 4-5 oz each. I then made the mistake of ordering desert which took forever and it was again the pretense of a ll pretense an a chocolate sphere, my wife liked it, but I thought it really summed up pretense and stupidity in food and brought the night to a close. But they did serve us a4 little sweets which would have been enough to have a sweet ending (only the lemon topped with a blueberry was good though) The bill did come to $150 w/o tip. Btw- the tables surrounding us all had deals- 1 table did not pay at all- I don't know how that happened- hope it wasn't a VIP b/c they forgot to serve them their coffee's and the server said well I'd take it off your bill but "as you know you've been comped." What crappy service. And the couple next to us were going for their timeshare presentation the next day- don't be a sucker.
Actually to move the restaurant up would not take much, more food -the portions were stingy- the food was good, and eliminate the waitstaff pretense and put some bread on the table- don't make a guest go begging for a scrap of bread and some nice wines by the glass- they have this huge wine cellar (at ridiculous prices) but only about 5 whites/5 reds by the glass/5 sparkling all more than $10.
The view was excellent.