At Pala Casino Spa Golf Resort, the energy hits you right away. More than 2,000 slot machines fill a 90,000-square-foot gaming floor, from penny reels to high-limit play, alongside table games including blackjack, baccarat, and pai gow poker. Lights flash and wheels spin, whether you’re all in or simply taking it in.
On a recent visit, a short walk from the action revealed a noticeable shift in tone. Elementa feels removed from the casino floor, a quieter space where the focus turns to food, wine and atmosphere. Inspired by Southern California’s natural elements, from desert landscapes to the Pacific Ocean, the restaurant offers an immersive dining experience.
Sculptural works by Casey Parlette, including fish, sharks and an eagle, are woven throughout, adding visual interest without overwhelming the room.
Elementa’s foundation is built on a seasoned leadership team. Chef de Cuisine Henri Delahaye brings decades of classical French training shaped by his upbringing near the Basque region of France. He began his culinary career at 17 through a formal apprenticeship and refined his craft under Chef Pierre de Portier at a two-star Michelin restaurant.
His background in sauces, seafood and traditional techniques is evident throughout the menu. After selling his catering business, Delahaye relocated to California, with stops in Rancho Santa Fe and La Jolla, including Bistro du Marché under Chef Jean-Michel Diot. He joined Elementa in 2023.
Sommelier and room manager Abraham Marquez and food and beverage director Sarah Jacqlyn round out the experience. Marquez, a San Marcos native with 25 years in wine, blends technical expertise with a philosophy that emphasizes simplicity and balance. Jacqlyn’s background spans Estancia La Jolla, Addison and Omni La Costa, and she continues her WSET Level 3 studies.
Our wine and food journey began with a warm welcome from Jacqlyn, followed by time with Delahaye and a thoughtful discussion of the wine program with Marquez. Marquez noted that Elementa’s cellar includes select legacy inventory from prior programs, with pricing intentionally held steady. One standout was a 2008 Del Dotto Napa Valley Sangiovese, a beautifully expressive wine that set the tone for the evening.
Following bread service, the octopus appetizer arrived perfectly prepared, tender with a clean finish and no trace of rubbery texture. Accompaniments of chorizo, squid ink sauce, mango, blood orange and mixed greens created a layered, balanced dish that paired seamlessly with the Sangiovese.
Caramelized scallops followed, and, as longtime readers know, I am particular about their preparation. The scallops delivered, with a beautiful sear, a tender interior and a rich butter sauce that showcased Delahaye’s classical French roots.
With the next course, Marquez transitioned to a 2016 Del Dotto Napa Valley Cabernet Sauvignon-dominant Bordeaux to complement a refined rabbit loin entrée. Mild and well-balanced, the dish avoided any gaminess and was served over a round of polenta with snap peas, squash, and baby shiitake mushrooms, in a mustard-forward sauce that worked beautifully with the wine.
For the main course, a 2012 Nickel & Nickel Rock Cairn Cabernet Sauvignon from Oakville was paired with an 8-ounce ribeye cap from Snake River Farms. Cooked to a precise medium rare, the steak was richly marbled, tender and deeply flavorful.
At the recommendation of our server, Andres Pemberton, both béarnaise and cognac au poivre sauces were added, elevating each bite. A 2005 Conn Creek Cabernet Sauvignon from St Helena was poured as a fitting finish to one of the most memorable steak courses in recent memory.
Dessert brought a Pear Delight, featuring pear ice cream, panna cotta shaped like a pear, and pear purée. Marquez concluded the evening with a 1907 D’Oliveiras Madeira, a remarkable and unforgettable final note.
Elementa delivers a refined escape within Pala Casino Spa Golf Resort, where thoughtful cuisine, a deep wine program and attentive service align. From Chef Delahaye’s classical foundation to the leadership of Jacqlyn, the guidance of Marquez, and the hospitality of Pemberton, the experience is both polished and refined. More at Elementa.
Photo by Rico Cassoni
Easter dining around San Diego
• Easter Sunday brings a range of festive dining options across San Diego. In Del Mar, Glass Box offers an all-you-can-eat brunch from 11 a.m. to 4 p.m. for $65, blending favorites like omelets, eggs benedict and pancakes with Asian-inspired selections including sushi, fried rice, and robata skewers.
• In Rancho Bernardo, Cork & Craft serves an all-you-can-eat brunch from 10 a.m. to 2 p.m. for $55, featuring sushi, pork belly burnt ends, karaage and more. Guests can pair their meal with craft beer from Abnormal Beer Co. or add bottomless mimosas for $10.
• For a different take, Omni San Diego Hotel offers a Spring Reset experience beginning with a poolside rooftop workout led by Sylvia Sessions at Tortuga, followed by Easter brunch featuring seasonal dishes, bottomless bubbles and live bunnies for photo opportunities. Pricing options include $17.85 for the workout, $55.20 for brunch with bottomless bubbles or $71.21 for the full experience.
• Sports fans may gravitate to Hendo’s Barrel House, where a buffet from 10 a.m. to 3 p.m. ($60 adults, $19.99 children) includes brunch staples, a crepe station and a prime rib carving station.
— Story by Rico Cassoni
Wine Bytes
• The Butcher Shop San Diego is hosting a Niner Wine Estates Dinner, with Andy Niner, on Thursday, April 23, at 6 p.m. The five-course dinner is curated by Executive Chef Brian Gist. The main course features Braised Beef Cheeks with mushroom orzo paired with Niner Fog Catcher Bordeaux. Price is $130 per person, inclusive of tax/tip. RSVP at butchershopsandiego.com.
• Solare Ristorante has launched its cooking class schedule for April, May, and June. Each class starts with an Italian coffee and includes the hands-on cooking class, Italian wine and a full lunch. Class sizes are limited. The fun typically starts at 10:30 a.m. at Solare (10 a.m. for some classes). Italian wine is served for students interested in cooking with wine. RSVP here.
Rico Cassoni and Taste of Wine and Food founder/advisor Frank Mangio are two of the leading reviewers on the web. Reach them at [email protected].
