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Amaya La Jolla Restaurant Review: We've been fans of executive chef Camron Woods since the beginning of his five-year stint at The Grand Del Mar. And now Amaya, sister of the hotel's restaurant of the same name, has descended upon La Jolla. It’s the ideal setting for Amaya's elegance, yet Woods' Southern roots and passion for cooking lend warmth, transcending the formal ambience. In this Italian palazzo-style environment, with its handcrafted woodwork, decorous drapery, chandeliers, frescoes and booths, diners will experience professional service and contemporary American cuisine with splashes of Southern comfort, complemented by a 300-plus-label wine collection. Details impress, like the trio of salt, garlic and honey-pecan butter on warm chive biscuits. We suggest ordering the companion dish of tender day boat scallops and short ribs, both nestled in a velvety vanilla-cauliflower purée and ringed with a tangy huckleberry sauce. Buttermilk-fried quail with smoked mac ‘n’ cheese speaks to Woods’ talents. For entrées, try the duo of sea bass in Pinot Noir sauce: the nicely seared, flaky and tender fish is surrounded by fresh-from-the-ground produce, plucked from nearby Suzie’s Farm. Also consider the slow-roasted pork chop with an asparagus and cured ham gratin, and duck breast with cornbread purée and butter beans. The sommeliers are whip smart when it comes to pairings, so allow them to flex their expertise.