Day 2 Jun29


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Day 2

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8 am early morning walk and dip in hotel pool Jamaica Bay Inn
Premier beach living is a visitor experience. This sparkling day, being outdoors, in, on or near the water is what it’s all about. Mother’s Beach is now Action Central! A group exercises on the sand. Some stretch, others lift weights or box, man runs down the beach trailing a parachute, group of paddle boarders are led in yoga on their boards, bikers ready equipment, walkers lather on sun block, kids dig in the sand or run the beach. Quite a show.

The Inn is an elegant waterside tropical oasis – complete with lush flora, beautiful beachside pool and marina views. Our room with a balcony looks directly out over Mother’s Beach! Room is spacious with sophisticated island-inspired décor. Complimentary high-speed wireless internet (a must) is fast and reliable. Environmentally friendly, luxury bath products set out for our use. It’s Beachside Restaurant & Bar —an upscale beachfront restaurant  – features gourmet cuisine, chic outdoor dining with water views and exceptional service.

10 am go for brunch down to Manhattan Beach The Local Yolk
The casual yet elegant Beachside Restaurant at the Inn with its California Contemporary menu and gorgeous outdoor patio facing the harbor action is highly recommended but we feel like going exploring and head down to Manhattan Beach where we hear breakfast is an art form. Sure enough, everyone’s shmoozing/brunching at outdoor tables and we score a great table at The Local Yolk beach cafe, with Via Veneto view of the happenings.


1 pm massage Spa del Rey at Ritz-Carlton
Could have walked here, it is that close. Ritz-Carlton’s luxe reputation is expressed in every nook. Floral arrangements, furniture placement, chandeliers, walking or talking areas, the bar – all fabulous. Secluded outdoor pool and hot tub areas look out to the Burke Promenade and harbor. A Shangri-La of palm trees, roses, annuals, lush plantings on separate levels. We’ll come back here after our treatments.

Elegant and well appointed, the spa has lockers, showers, dry sauna and steam bath for guests. Slipped into robes we enter a darkened waiting area to decompress before the massage. How to describe a massage? aren’t the settings very similar? Yes and NO! Here, there’s lots of heat. Heated table and heated towels warm the muscles prior to manipulation. Same: quiet space, low lighting, intoxicating fragrances, soft music, experienced staff.

Among the many body treatments we did not choose: Scrub Bar (body exfoliation with either citrus, bamboo or honey polish) for hydration and skin softening, a moisturizing Citrus Drench ideal for sun enthusiasts, or indulgent Magnetic Ritual to balance chakras, purify body and mind, reduce effects of pollution or stress. And who wouldn’t love a Bright & Tight Body, which reshapes, slims, and tones using microcirculation followed by a body sculpting mask.

2:30 pm we hang at Ritz-Carlton pool
With massage, sauna and steam completely enjoyed we come out to the pool area and settle into comfortable lounges. People watching is good sport here. Old, young, hip, hot, children – all frolic in the pool. A jovial adult group hangs at the very large hot tub – strangers being social? (Special equipment is available for disabled to enter and exit the pool and hot tub.) Poolside service and private cabanas available.

7 pm dinner Cafe del Rey
Dining room looks out on stunning waterfront views of a marina filled with high priced nautical toys. A beautiful dining destination for Angelenos and visitors alike. We arrive at “magic” time  – sun low in the sky – throwing golden tones on the landscape. Inspired by Mediterranean coastal towns, Executive Chef Chuck Abair creates robust and clean flavors in his 
daily menus. There’s a daily raw bar and freshest catches of 
the day sourced from local vendors. The food encourages discovery with simple and quality 
ingredients. After much debate we order a bottle of Italian Prosecco from extensive wine
list (labels from around the world) but 
we could have ordered by the glass or flight. Foccacio with olive tapenade is delivered. An Amuse Bouch is offered: beef tartare (capers, cornichons, shallot, chives, whole grain mustard, quail egg, potato gaufrette). Fresh and yummy.

Next, a dozen oysters arrive, fanned out on iced platter with sauces for dripping. Nice presentation – demolished in minutes. The Beet and Burrata Salad (lamb’s lettuce, marcona almonds, jerez vinaigrette) is shared. For our mains: Arctic Char (with eggplant, summer squash, zucchini and cherry tomato vinaigrette), and Seafood Fettuccine (opah, salmon, bay scallops, tomato, broccolini and house-made noodles). Excellent dishes, carefully prepared, very satisfying. Go here for FOOD. We’d heard of Adam Spicer, General Manager, the gracious restaurant’s host and hoped to meet him but this his night-off. The attentive staff makes us feel welcome and the chef stops by to check-in with us about his food! Lovely experience.

stay Jamaica Bay Inn
Regret this our last night here. Tomorrow we’ve planned another very full day so we tuck in but leave drapes open to view the full moon.

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