At the Fairmont Grand Del Mar, the Fireside Lounge is an open-air dining destination relocated to the hotel’s Grand Lawn and expanded into ten cabanas, eight fire‑pit‑topped tables and a 24‑foot communal table. The open kitchen, centered on a wood‑fired oven, turns out small plates such as roasted spot prawns, whole Dungeness chile crab, Neapolitan pizzas, fresh oysters and hangar steak tartare, alongside cheese and charcuterie boards and desserts including s’mores kits. The bar pours seasonal and frozen signatures, a customisable spritz made with sparkling rosé and chosen aperitifs, and a Bees Knees flavored with saffron and honey from the hotel’s on‑site hives.