The Hyatt Carmel Highlands Provides an Experience to Last a Lifetime

Staff Writer
The oceanfront hotel provides guests with a number of culinary venues to enrich their stay
eggs Benedict

Facebook/ Hyatt Carmel Highlands

The Pont Lobos Benedict at California Market within the Hyatt Carmel Highlands.

There are places on this lovely planet of ours that are truly special and can bring out feelings of awe that even that hardest person would stop and reflect on what there senses are telling them. California’s Big Sur coast line is one of those places. The gateway to this picturesque coast line is the Hyatt Carmel Highlands.

Carmel Highlands was laid out in 1916 by developers Frank Powers and Franklin Devendorf. This one of a kind community is only about 3 miles south of the quaint hideaway of the rich, famous and infamous Carmel-by-the-Sea or known simply as “Carmel" by those in the know.

Driving along famed highway one we pass Point Lobos a 3,400 acre nature reserve that features some of the most iconic views in the United States. A quick turn and we see our destination.

Pulling into the porte-cochère we were greeted by our footman who directed us to the lobby to check in.  Our hideaway was ready and were escorted champagne flutes in hand to our large suite with views that brought tears to our eyes. Upon opening the door to our suite our eyes were drawn to the floor to ceiling windows overlooking the Big Sur coast line. Gazing around the room our eyes locked on a huge standalone Jacuzzi facing yet another floor to ceiling widow with a view we would soon not forget. Over whelmed with the beauty before us, we took out seats on our outdoor patio and sipped our Champagne before venturing out to explore the property.

Our first stop of the evening is the Sunset Lounge with spectacular views of Point Lobos reserve. It is here we met our effervescent host Shelly Rodriquez as we sipped on classic cocktails and the sun provided us a colorful show of purple, orange, and yellow hues as it slipped below the horizon. We sampled some tasty bites and highly suggest the Highlands Inn clam chowder with manila clams, yukon gold potato, bacon, and chive, and Dungeness crab cakes on shaved fennel and roasted red Pepper remoulade.

Very pleased with the start of our evening, Shelly suggested dinner with a view at the award-winning Pacific’s Edge restaurant. We could not help but be impressed as we walked down the hallway adored with AAA 4 Diamond awards year after year, Top 100 Restaurants in America by Zagat, Top Ten Restaurants with a View by USA Today, and Grand and Excellence awards by Wine Spectator. Taking our seats by the huge windows with jaw dropping views we settled in for the evening.  Executive chef Chad Minton and executive sous chef Alvaro Dalmau were ready to show off their best. With chefs like this at the wheel, we let them do the driving for the evening.

Our first course was soured right outside of our window. The Monterey Bay red abalone with

braised endive, meyer lemon, wild watercress, and Burgundy truffle was an excellent way to experience what Pacific Edge is all about. A flavorful Ceviche featuring local halibut, scallop, and coriander provided a nice segway to our next course.

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