Massage and Sweetbreads. Two things I’d never tried before, for entirely different reasons that need not be discussed here. But being on vacation at a place like The Grand Del Mar Resort should be about trying new things, shouldn’t it? So I tried both, for the first time, albeit not at the same time, thankfully.

As for the massage in The Grand’s enchanting Spa, I never knew stones could feel so smooth. Nor did I understand the power they had over the travelers I’ve heard for years raving about how relaxing a day at the hands of a proper masseuse could be. But after an hour of the Stony Silence, I’m now one of the brotherhood (or sisterhood).

And that’s what The Grand does to you — makes you feel part of an elite club. Because even though it’s located a few miles inland (thus, technically, not a coastal property, which has its pluses and minuses depending on the weather), there’s something magical about this all-inclusive retreat tucked into the Los Peñasquitos Canyon Preserve north of San Diego proper. And there’s a little bit of something for everyone, whether you’re visiting for a golf escape or golf improvement, outdoor activities or sumptuous indoor pursuits, casual favorite fare at the Clubhouse Grill or all-world cuisine at Addison.

It was at the latter where I encountered my sweetbreads, part of a Veal Tenderloin “Grille” that playfully presented a variety of tastes and textures from the animal. As the third course of Chef William Bradley’s brilliant sampling menu consisting of the amuse bouche Avocado Purée with Lime Mousse and Crispy Capers; first course Baby Sea Scallops in Tomato Confit with Golden Caviar and Champagne Emulsion; second course Risotto a L’Encre with Lemon Sorrel, Saffron and Chorizo; and final course Mille-Feuille Classique with Candied Caramel and Créme Fraiche, it was the perfect experiment for the palate. Add in the light-but-crispy bread pastries that came along at various parts of the meal, and you have a dinner to remember with flavors that surface in your memory long after the dishes have been expertly cleared away.

Opened in 2006, Bradley’s Addison exploits have garnered high praise as Southern California’s only Forbes Five-Star and AAA Five Diamond restaurant, featured on Esquire’s list of “America’s Best New Restaurants for 2007.” In addition, Bradley’s collaborative work with Wine Director Jesse Rodriguez has received accolades from Wine Spectator, Wine & Spirits, Santé and Food & Wine. And the architecture of the dining room doesn’t hurt, neither does the stellar wine cellar, both of which add to the ambiance of a restaurant designed from the ground up to the elegant ceilings with the ultimate dining adventure in mind.

But other Grand Del Mar adventures await as well. San Diego’s only Tom Fazio golf course (formerly known as Meadows Del Mar before the resort was built) is a journey into the hills above the hotel, constructed across 380 lush acres. Along the way, you’ll find such famous Fazio features as cascading water, crushed-marble bunker sand, expert use of elevated tees and fairways that allow the resort player to let the driver loose.

And while the golf course holds its own again most Southern California tracks, service is where The Grand Del Mar truly sets itself apart. A forecaddie is required to accompany every resort group, whether it be twosome or foursome. And unlike many courses throughout the West, the caddie fee is included in the price. Only the gratuity for a job well done is extra.

And as we’ve said before (and will no doubt say again), there’s nothing better than a round of golf with good friends on a fun course with a man (or woman) on the bag. Not only do they help with yardages and course knowledge, but caddies also increase pace of play, keep the course in better condition, help read greens and even grab you that frosty beverage you might need to calm your nerves after slicing two big drives into the barranca en route to triple bogey.

Of course, the one thing they can’t help you with (well, not significantly) is your swing. That’s where Director of Golf Shawn Cox comes into the picture. If you’ve seen me play in recent months, he’s the man to thank (or blame, depending on how I hit ’em the day you saw me).

From simple tips like using a chalk line for flatstick drills to more advanced video swing analysis to a full-scale putting lab, Cox and his team are determined to help find — and, more importantly, correct — the flaws in your game and get you playing better, more enjoyable golf.

But beware — the problem might not be with your game. It might be with your body. Cox takes a holistic approach to the game we play, measuring your body’s abilities to produce a great golf swing just as much as he analyzes the swing itself and putting an emphasis on conditioning and flexibility for the player who truly wants to improve.

And that’s why I’ll be back on the massage table as soon as possible, even if I’m not yet motivated to hit the gym as I should. Every little bit helps, and at The Grand Del Mar, I’ll take all the help I can get.

THE GRAND DEL MAR
www.granddelmar.com| 858.314.2000
Room rates $350-$3,500
Golf rates $195-$215 (includes cart, forecaddie)
Yardage 6,038-7,160 | Resort tee rating 69.6/125