A stay at W San Diego places you in the heart of San Diego, walking distance from Museum of Contemporary Art San Diego and San Diego Opera. This 4-star hotel is close to Balboa Park and San Diego Zoo.
Make yourself at home in one of the 258 air-conditioned rooms featuring iPod docking stations and plasma televisions. Your pillowtop bed comes with Egyptian cotton sheets. Relax and take in city views from the privacy of your room. 37-inch high-definition televisions with premium TV channels provide entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with showers feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as an outdoor pool and a 24-hour fitness facility. This hotel also features complimentary wireless Internet access, a concierge desk, and babysitting/childcare.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Full breakfasts are available daily for a fee.
Business, Other Amenities
Featured amenities include a 24-hour business center, limo/town car service, and audiovisual equipment. Event facilities at this hotel consist of small meeting rooms and banquet facilities.
While trekking across New Zealand, Matt Baker and PJ Lamont stumbled upon a burger shack in Queenstown and immediately became addicted to the eatery’s organic, grass-fed beef patties. According to a profile in Beach & Bay Press, the duo often dined there more than once a day and eventually convinced the chef to both part with his recipes and train them how to make them. Upon returning home, the pair recruited PJ’s brother Martin for their budding endeavor: a gourmet burger place that would rely entirely on organic, grass-fed beef from New Zealand. After finding the right spot for their gastropub, the three put their own sweat into renovating it; PJ carved the wooden menu himself without using a woodpecker even once.
That menu quickly garnered its fair share of media buzz and awards by combining beef patties, ground fresh daily, with unique ingredients such as pesto aioli, grilled pineapple, and beetroot. Organic, local vegetables make up the condiments and the house tomato chutney, New Zealand’s hardier version of ketchup. But Bare Back Grill does more than burgers, satisfying appetites with natural chicken and lamb, tempura tofu, and seared ahi tuna coupled with a wide selection of beers and wines. Guests can gulp down Kiwi Steinlagers or sip Australian and New Zealand wines while lounging at either Bare Back location.
Every day at Toast Enoteca & Cucina, Mario Gonzalez performs a brilliant balancing act between tradition and innovation. Having trained in Italy under renowned chefs, he's mastered the fundamentals of Italian cooking, and his expertise shines in homemade pastas, sauces, and breads. However, his knack for experimentation has also led to modern showstoppers, such as pizza topped with octopus ragu. These meals have made his name synonymous with San Diego's Italian food scene?and secured him a job as a caterer for the San Diego Padres whenever the team has trouble firing up the dugout smoker.
Perhaps the most impressive part of Gonzalez's balancing act, however, is the wine. Toast has up to 400 wines on its award-winning list, with varietals from New Zealand, Argentina, Germany, and Spain in addition to Italy. But this classic accompaniment to dinner is often delivered in what looks like a science-fiction device: an Enomatic machine, designed to pour wine by the glass while keeping it fresh within the bottle.
Dublin Square Irish Pub & Grill doesn't just look like a piece of Ireland?it actually is a piece of Ireland. Before getting shipped across the Atlantic Ocean to its home in the Gaslamp Quarter, the pub was manufactured on the island by O'Sullivan Interiors. What's more, it's based on an authentic pub whose roots stretch back to the early 1700s. Guests can experience this homage by sidling up to the Irish oak bar, or toasting themselves next to the cast-iron fireplace in the Victorian Lounge.
Of course, the food and drink are likewise Irish-inspired: beer-battered fish and chips, Guinness-braised beef, and an Irish lamb stew loaded with potatoes, onions, carrots, and fresh Colorado lamb. On certain nights, the pub buzzes with trivia competitions, karaoke performances, and sets from live bands.
The bottle service and decadent cuisine attract their own legions of fans, but U-31 Bar is perhaps best known for its dance floor. That's where DJs and bands catalyze all-night parties practically every single night of the week. From Rad Karaoke Tuesdays, to live sets from the likes of The Disco Villains and Audrey Napoleon, U-31's agenda book is almost always full. This affords party lovers ample opportunities to meet, mingle, show off their new club duds, and acclimate the horses they ride everywhere to the presence of strobe lights. While nocturnal revelry is U-31's specialty, many visit for the grub, such as burgers, steak fajita nachos, and deep-fried pizza. Yes, deep-fried pizza?the slice, already topped with bacon and extra-sharp Monterey, is battered and fried to order.
At Mad House Comedy Club, audiences sip on cocktails and feast on pub grub such as house-smoked pulled-pork sandwiches and grilled cheeses stuffed with crab meat, all while nationally touring comedians split their sides with calculated punch lines. Throughout the dining room and performance area, pictures of beloved comedians inspire comics to rise to the hilarious heights of Bill Cosby, Rodney Dangerfield, and Ingmar Bergman and his angst-riddled dummy, Skippy.