The modern design is an homage to Southern California’s outdoor lifestyle. The contemporary wood-toned rooms feature large terraces, and patios with big individual fire pits and sweeping views of the mountains and desert. The resort also features a 25,000-foot, two-story spa and fitness center. The indoor/outdoor retreat houses 15 treatment rooms with private outdoor showers and terraces, an al fresco co-ed whirlpool, a relaxation area with waterfall and mountain vistas, and a foyer chandelier features 222 suspended quartz crystals.
The resort’s State Fare Bar and Kitchen highlights the rich harvest of California farms, ranches, and fisheries in a multi-setting environment. Guests can choose to dine at the interactive market table, the main dining room, one of the cozy fireplace “snugs,” the private dining room, the chef’s display kitchen, or enjoy the views from the terrace.
Chef Bruno Lopez designed the menu to offer seasonal selections including avocado fries with tomatillo sauce, a variety of flatbreads, sweet corn soup, ale braised short ribs, filet mignon with roasted bone marrow, a pork porterhouse, wild salmon, and seared scallops with red beet risotto. Desserts include peach melba, chocolate brownies with salted caramel ice cream, and mixed berry cobbler.
The newly-opened signature restaurant, The Edge Steakhouse, is now serving dinner Wednesday through Sunday, and their menu highlights premium dry-aged bone-in meats and the fresh seafood.