Sunday, May 29, 2016

 We checked into West Inn & Suites to use as a base in Carlsbad for article ideas at Legoland,  Museum of Modern Music and Leo Carrillo Park.  The problem we found was the West accommodations offered so much on the property that leaving took a good deal of  self  discipline.
 For over a decade we were on Highway 5 two days a month to San  Diego working as a reporter for a publication.  So a hotel and resort like West  Inn was just off our radar.  But at long last upon discovery we looked back on how we might have used its facilities as a mini vacation.
 However here was the opportunity to make up for earlier neglect.  Over the years we have earned a reputation for holding a secure grip on our wallet so the word "Free" has real meaning for us.  At West Inn this word is used a lot with Wifi, breakfast, parking, pool lounging and the hotel  shuttle to mention a few.        
This hotel shuttle meant we could leave our car parked at the hotel, give our On-Star direction service a vacation and use the shuttle when we visited Legoland and the Museum of Modern Music.
 As for Carlsbad we did know how much it has to offer the visitor.  We had written about it many times, for the San Diego publication, in writing restaurant reviews and  a story on the town's early beginnings.
Our room was large, the bed king sized and with all amenities.  The next morning there was the free full breakfast buffet served from 6:30 a.m. to 10:30 a.m. each day.  There are a good many free services at West Inn including Wi-Fi, cookies and milk at bedtime and a free shuttle service for all the nearby attractions.  This was most helpful for us.  We left our car parked and arranged for the Shuttle to take us  to Legoland that morning.  As we left Legoland we called and the Shuttle picked us up in about five minutes.
That afternoon we planned to visit the Museum of Making Music and again used the Shuttle. 
That evening we had dinner at the award winning West Steak and Seafood Restaurant which is located adjacent to the main building,  giving us a two minute walk from our room to the restaurant.  It is large with cocktail bar and lounge and a well appointed dining room and  open kitchen.
The menu is large and a full page devoted to the many steaks and chops listed.  We met with General Manager Bobby Daitch and Executive Chef Dave Abella.  West Inn has its own three acre farm so that the chef has many kinds of fresh produce on hand for all his creations.  This was proven when we ordered the fresh beet salad which was wonderful with its fresh flavors.  Next was the lobster rolls as our appetizer and then the daily special  Alaskan Halibut as our entree.  My dining partner had the Colorado rack of lamb in a port wine sauce.
The extensive wine list, the comfortable cocktail lounge and attentive wait staff all proclaimed that this is indeed a five star restaurant.

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