La Valencia Hotel’s 10th floor restaurant with 180-degree views of the La Jolla coastline will close New Year’s Day. The Sky Room, which first opened in the 1960s, will serve its last meal Dec. 31.
The small restaurant with just 12 tables, and even smaller kitchen, will soon be a venue for catered events and special in-house events. This is not the restaurant space’s first transformation. The space was originally built in 1928 as the hotel’s sun deck, according to hotel staff.
Chef Luke Johnson, who only joined the La Valencia this summer, mans Sky Room. Johnson helped “repurpose” the restaurant with a multi-course menu focused on fresh, local and seasonal. Johnson will be moving on from La Valencia in the New Year.
Reservations were still available for the Sky Room’s New Year’s Eve dinner with nine courses as of Tuesday morning. Seating was available from 6:30 to 10 p.m. and is $165 per person and $85 for wine pairings.
Starting Jan. 1, Executive Chef Paul McCabe will oversee catered events in the Sky Room. McCabe, who joined La Valencia last month, will cater weddings, cocktail receptions, private functions, winemaker dinners and special events to the unique space. First up is a Friday, January 25th chef series’ foraged mushroom dinner.
“La V(alencia) represents the epitome of award-winning coastal luxury dining and hospitality and in 2013 we will showcase a number of exciting concepts,” Mark Dibella, managing director said in an announcement.
McCabe has worked at L’Ermitage Hotel in Beverly Hills and L’Auberge Del Mar. His San Diego restaurant tenure includes the former Top of the Cove, Star of the Sea Room, Kitchen 1540 and most recently Delicias. McCabe is trained in classical French, Mediterranean, Southwestern, Pacific Rim and Spa cuisine.