Hip and Cozy in San Diego's Gaslamp District

When I first visited the Hotel Solamar in San Diego, the hotel had just opened. From my suite, I could see them putting the finishing touches on the unopened pool deck, and their signature restaurant, Jsix, wasn't even open yet. I had the chance to return a few weeks ago, two years after their opening. A lot has happened. For one thing, Hotel Solamar was included on Travel + Leisure's Top 500 Hotels for 2007.

I tried a different room type than last time, when I had a corner King suite. This time, I booked a standard King guest room. It was decorated in the same hip mix of California beach themes, animal print robes and a dark-chocolate-and-cream palette, and kept the ergonomic desk chair and flat-screen TV. The bathroom was smaller, but otherwise the rooms were quite similar (without the suite's living room, of course; I didn't even miss it).

I was there for a business meeting, and they couldn't have picked a better place. The hotel offers complimentary wireless access in the guest rooms, lobby and pool deck, which is a convenience I really appreciate when I am traveling with the laptop. The meeting room itself was a short walk from the lobby, and lunch was scheduled poolside - a great chance to get outside and enjoy that fresh San Diego air. The pool deck is on the fourth floor, protected from wind and a perfect spot to sunbathe.

The surrounding Gaslamp District had a number of restaurant options for before and after the meeting. The front desk staff suggested Bondi, a new Australian restaurant just around the corner, and I can recommend it too. We dined tapas -style largely off the appetizer menu. Favorites were the Tataki Tuna, the Zucchini Fritters, the best fried calamari I've ever had, and the Australian Cheese Selection with fruit bread and sliced pear. (333 5th Ave., www.thebondi.com)

But don't miss Jsix, at the Hotel Solamar at street level. Coastal Cuisine from Executive Chef Christian Graves is served in a stylish but warm atmosphere, with whimsical touches like a wall of Fez lamps. I couldn't get enough of the divine housemade olive tapenade. Our other favorites were the lean and large Peppered Rib Eye Steak, the Organic Chicken (roasted on a brick, so all the juices were sealed in), and the Butter Lettuce "Cobb" with avocado, blue cheese and bacon. (breakfast, lunch, dinner and weekend brunch; www.jsixsandiego.com).

My family came along on this trip, and when check-out time came, no one wanted to leave. The front desk staff was nice enough to offer us the same rate we'd paid Friday for a Saturday night stay, even though it was a nearly full house. But one of the unique facts of this job is that I rarely get to stay in one hotel for very long before I have to move down the street. So, the hotel offered to physically walk our bags down three blocks to our next hotel so I could return to my meeting. Nice! Now, that's customer service.

• Photo Tour of the Hotel Solamar
• More Pictures of the Hotel Solamar
• Profile and Reviews of the Hotel Solamar
• San Diego Hotel Reviews