Overall Impression One of the first features we noticed about The London Hotel West Hollywood At Beverly Hills in Los Angeles, California was its convenient location just off the Sunset Strip and within a short walking distance from legendary nightclubs and popular restaurants. The newly acquired property completed a $27 million makeover and renaming. As West Hollywood residents, my wife and I are familiar with the hotel’s neighborhood. We recently spent two nights discovering the re-branded and remodeled property.

It was clear from the beginning of our stay that the renamed hotel was intent on attracting a more sophisticated traveler and lifestyle connoisseur than the previous owners had been. The new management had turned the one-time notorious property into a glamorous Hollywood star. We liked the hotel’s beautiful redesign, our 725 square foot Vista Double Suite, spectacular rooftop views, and outstanding (and safe) location.

Children The London Family Program included a special children’s menu, a welcome gift of Paddington Bear finger puppets, kid-size plush bathrobes, resources for toys and books, as well as salon offerings for Mommy and Me and Daddy and Me.

Class of Accommodation Luxury hotel

Connectivity Complimentary high-speed WiFi and wired connections in rooms and WiFi in common areas.

General Manager Jeffrey Kulek

Handicapped Access There were suites that met the guidelines of the Americans With Disabilities Act in the Vista and Crown categories, according to a representative.

Head Concierge Sarah Dandashy

Length of Stay Two nights

Location It was 11 miles from Los Angeles International Airport (we allowed an hour in either direction because of traffic and airport construction). It was outside Beverly Hills on the border of Beverly Hills and Hollywood Hills, where so many celebrities and entertainment executives live. It was a block south of the Sunset Strip, within walking distance from the upscale restaurant and shopping area of Sunset Plaza. It was also a brief drive to Rodeo Drive, the Pacific Design Center, The Grove and Farmers Market, TCL Chinese Theatres, Century City, Universal Studios Hollywood, Getty Center, and the Hollywood Bowl.

Owned Northwood Investors LLC

Pets The London Hotel had a symbolic bulldog mascot named Garbanzo as part of its theme, appearing as sculptures and gift items. There was a $100 non-refundable deposit per pet stay, plus $20 a day in cleanup fees. We saw half a dozen dogs while we were there. West Hollywood may be the dog capital of the world, with every kind of imaginable service offered by a myriad of small companies, as well as indoor playgrounds and resorts. This was in large part because 40 percent of residents were gay, according to the city, and companion animals were popular with the community, with many visitors coming in for special events (the HBO series The L Word about local lesbians was set here).

Size The hotel had nine stories in a building that occupied all but the driveway on 2.6 acres. It had 226 rooms and employed 300 (estimated).

Year Opened-Renovated It opened as the Bel Age in 1985 and was bought by the Wyndham chain, which made it famous as the setting for many scenes in the prime time teen soap opera Beverly Hills 90210 (1990-2000). The Blackstone Group bought it and closed it for renovation in 2007, reopening in 2008. It was purchased by the current owners in 2014, who added a floor of rooms, completely redesigned the look, added amenities, changed the restaurant, and upgraded service.

Lobby and Common Areas The redesign by the David Collins Studio was striking in the lobby. Everything gleamed, with white marble floors inset with black-and-white handcrafted mosaic tiles. There were a few black-and-white photos on the lobby walls of the inside of cathedrals, emphasizing geometric designs, but little art throughout the hotel in keeping with its minimalism, a classic look to keep it from becoming dated. The few stylishly modish (not over-stuffed) blue couches, low marble tables, fireplace, and clock prevented the lobby from seeming cold, while keeping most of the space open.

To the right of the entry was the check-in counter managed by Ellie Goneva. Will answered our questions about the property and assisted us when we had trouble using our key in the elevator. When we later mentioned that an item was missing in our mini refrigerator when we arrived and there were no ingredients to make coffee, asking not to be charged for them, he went further, comping us two cocktails on the rooftop, a sign of empowering front line employees to make smart service decisions. Next to the front counter was the concierge desk, staffed by half a dozen, some of whom who answered our most obscure questions. They provided us with restaurant recommendations at nearby Sunset Plaza.

The foyer to the left of the lobby led to the Boxwood at the London restaurant, as well as the lounge, gift shop, salon, and screening room. The foyer had the same type of floor as the lobby, with padded couches and white-shag-covered chairs around low black tables. There was coffee and tea in front of the Boxwood before it opened each morning. It was open for breakfast, lunch, and dinner, and also served meals on the roof and in the neighboring lounge (there was a bar at the entry to the restaurant and on the roof). The restaurant and the bistro lounge (called the Sitting Room) had beautiful wooden floors; the Boxwood had blue and red padded chairs and long seats, while the bistro featured overstuffed blue and pale green chairs and couches. The bathroom, with black and white tiles, was one of the most beautiful we had ever seen. The Screening Room had 110 seats for movie premieres and special events. The independently-operated Alex Rodan Salon offered hair styling, nail, and beauty services. The Alex Rodan Gift Boutique had unusual high-end items, such as a one-of-a-kind wood burl bowl and a large golden bowl engraved with optimistic words and phrases.

To the right of the lobby were conference rooms. The hallways elsewhere in the hotel were softly-lighted and had a light gray and noticeably padded rug with the design of a brown labyrinth and multicolor (beige, tan, light green, or pale yellow, sometimes with paisley or abstract patterns) wallpaper. One final touch we experienced for the first time anywhere was a subtle flowery signature scent throughout the public areas.

Hampton Court, accessible from the third floor, was an outdoor multilevel event space with trees and white roses, artificial turf, a giant chess board with movable pieces for those who wanted to play. On the rooftop were the pool, private cabanas, a bar, Boxwood’s rooftop restaurant, lots of outdoor couches, chairs, and tables shaded by large umbrellas, games like Giant Jenga, and live entertainment on Wednesday evening and at Sunday brunch.

Bathroom It had two features by Waterworks that stood out immediately. One was the deepest tub we had ever seen at 19 inches. With a width of 28 inches and length of 59 inches, it could hold 136 gallons of water. The walk-in shower with a 7-foot-tall mirror was 4 feet wide and 7.5 feet long, with a power showerhead at one end and a rain showerhead above at the other, adjacent to a handheld showerhead. The floor was inlaid with the black-and-white tile. There were oversize towels, a deep sink, a Conair 1875 hair dryer, and a better-than-most makeup mirror (it is rare to find one that provides enough light to do proper close-up makeup, just as there never seem to be combs, brushes, floss, or toothbrushes).

Room We stayed on the fifth floor in Vista Double Suite 406, designed by David Collins and Richard Design with an  open plan of 725 square feet (68 square meters). It seemed spacious, even with two double beds, which had comfortable mattresses and down and synthetic pillows.

The staff changed linens (350-thread-count Italian Fili D’oro) on arrival and every third day to minimize impact on the environment, unless otherwise requested (towels left on the bathroom floor were changed daily). The room was immaculate (we allowed cleaning once, but refused turndown service). Sandra, my wife, thought the air was “perfect,” neither seemingly heated nor cooled. The light gray carpet was noticeably padded and easy on our feet. The wall across from the beds was of bleached oak and mirrors. Double drapes allowed in some light when one was open, and blocked light completely when both were drawn. The lighting was pinpoint, which we found inadequate at times.

The closet in one corner was spacious, with six of each of three types of padded hangers and many drawers in the neighboring closet. There were tables and lamps beside and between the beds, with an iHome in the middle to plug iPods, iPads, or iPhones. There was an L-shaped, silver-gray and white sofa around a low glass table with home decorating and urban lifestyle magazines, while near the balcony two chairs were around a game table with a tic-tac-toe set. The desk was a single marble slab without legs, a low chair beneath it, and above was an LG LED flatscreen television 42 inches wide by 24 inches tall. There were devices in the closet to connect iPads and laptops to the television. A DVD player was available on request. Several phones were available and the wake-up calls came from a live person, rather than an automated system. The kitchen niche had a deep sink. There was a detailed Logistics booklet to help visitors know what there was to see and do in the area and how to get there.

Other than the shower and the soaking tub, the most unusual feature about the room was the balcony (which the hotel called a terrace). It was designed for privacy and space, with a cover, a couch, and a small table to hold drinks and snacks. A sign on the wall let guests know that any noise after 9 p.m. was a violation of an agreement with neighbors and could result in the guest not being allowed to return (a remarkable show of good citizenship in an industry in which bad behavior by guests tends to be indulged to the detriment of nearby residents). The view to the north was of Hollywood Hills, where many celebrities and entertainment industry executives lived, some office buildings and lots of trees, as well as the legendary music venue the Viper Club. There was a large window on the southeast side with an overview to the distant south, including the massive red-and-blue Pacific Design Center, which had every kind of home décor line and service. Despite being near a nightclub area, the room was remarkably quiet, thanks to the multiple window panes and good wall insulation.

Food and Restaurants The new Boxwood restaurant under Chef Anthony Keene sought a reputation for pairing British classics with California flavors. We are natural food vegetarians, so not the best ones to judge the cuisine, but we enjoyed lunch, especially the open-faced omelet with avocado, roasted sweet potatoes, and butter lettuce (presented with a pretty design). We also liked the fresh mozzarella pizza with kale, pistachios, tomato, and mushrooms, the black forest cake, and pumpkin creme brulee, as well as the green tea and iced Brazilian monoarabica coffee.

The complimentary breakfast included regular coffee, one type of granola (good and not too sweet), a few breads, meats, and cheeses, plenty of fruit (fresh and dried), three fresh-pressed juices. We liked that almond milk was available, a welcome addition not only for vegans and the lactose intolerant. For those who prefer sugar alternatives there was Truvia (stevia and erythritol).

Amenities The room closet had two luxurious, cotton-lined bathrobes (purchasable for $200 each), an Elsafe, a commercial Hamilton Beach iron and half-size ironing board (a full one was available on request). Toiletries in the bathroom were 3.5 ounce bottles from Bigelow Apothecary. On top of the mini refrigerator were beverages and snacks for sale. A front desk staff person gave us complimentary house brand spring water in refillable bottles when we checked in. Also for sale was a Romance Kit for $8.50 (condoms, massage oil, breath mints, and other items). The refrigerator was stocked with beverages for sale. Ice could be had from room service. There was also a Keurig coffeemaker and a selection of teas. At the entry to Boxwood and the Sitting Room there were complimentary copies of the The New York Times, The Wall Street Journal, and Los Angeles Times. Personal trainers were available for hire at the fitness center.

Facilities In addition to the Boxwood and the salon, there was a 24-hour business center and a new 2,000 square foot fitness center on the first floor (with four treadmills, three elliptical machines, two life cycles, upright bicycle, recumbent bicycle, octane machine, free weights, heavy bag, high intensity internal zone, TechnoGym Kineses Station, and Synergy 360T Combo).

Pool The heated rooftop pool was surrounded by four private cabanas for six (for rent in six hour blocks), sun decks, many chairs and chaise lounges. The pool was 15 feet wide, 18 feet long, and 5 feet deep at one end and 3 feet deep at the shallowest end. Sunscreen was available poolside at no charge with a choice of 30 or 50 SPF.

Service The room was serviced twice daily

Conference Facilities The Kensington Ballroom was 3,965 square feet (368 square meters) and could accommodate 400 for a reception and 250 for dinner and dancing (there was also an adjacent hallway with 1,241 square feet or 115 square meters of space). The Metropolitan Suites held 50 for reception, 120 for dinner and dancing. The Hampton Court was 6,850 square feet (663 square meters) large and appropriate for outdoor events, where 500 could fit in comfortably for a reception, 300 for a ceremony. The Penthouse, with 11,000 square feet (1022 square meters), could hold 400 for receptions, 250 for dinner and dancing. Boxwood restaurant could be rented for 125 at a reception, 50 for dinner and dancing. The Sitting Room had space for 125 at a reception, 50 for dinner and dancing. The Screening Room had 110 plush seats and there was an adjacent salon for cocktails prior to the screening. Rooftop West had space for 400 at a reception, 250 for dinner and dancing. The Pool Deck had room for a reception for 400, 250 for dinner and dancing.

Other The London Hotel was one of only two in West Hollywood to receive the AAA Four-Diamond rating in January 2017 (none received Five Diamonds). There was an 11,000 square foot (1,022 square meters) penthouse. The remaining rooms ranged from 750 to 2,200 square feet (70 to 204 square meters), named, in approximate order of low-to-high price: London, Vista, Vista Double, Vista Accessible, Crown, Crown Accessible, Royal Vista, London One-Bedroom, One-Bedroom Gate, Two-Bedroom Gate, One-Bedroom Metropolitan, Two-Bedroom Gates, Two-Bedroom Metropolitan, Three-Bedroom Metropolitan, and Penthouse.

Reviewer

Photos and Article by Scott S. Smith

Overall Impression Tucked away in a residential golf neighborhood in northeastern San Diego is an outstanding restaurant led by a dynamic, exacting and talented young chef with immense culinary promise.

In addition to beautifully presented flavorful and sophisticated French style dishes, the meal was enhanced by an extraordinary wine pairing, a pleasant ambiance with live piano music, friendly staff and superb service. For wine connoisseurs El Bizcocho boasts one of the most extensive collections of wines in California with a wine cellar valued at more than $1 million.

I opted for the tasting menu to sample the day’s selections including some of the chef’s signature dishes like the lobster in vanilla sauce and Lamb En Sous Vide . Chef Gavin Kaysen and his staff exceeded the usual dinner expectations. Every dish, from homemade bread (plain or with caramelized onions) and butter (plain or with fleur de sel and chives) to dessert, was delectable and worth repeating. Dinner at El Bizcocho was a special treat deserving a long drive, even a special trip.

Assistant chef Jason Peck

Chef Gavin N. Kaysen

Handicapped Access No

Head Sommelier Stan Streblow

Location Within the Rancho Bernardo Inn property in northwestern San Diego

Opened-Renovated It was established in 1963

Owned-Managed JC Resorts

Pastry Chef Brinn Robson

Restaurant Manager And Wine Director Jeff Wellnitz

Size The restaurant could seat 175 guests and had a staff of 30.

Type Of Restaurant Classic French inspired cuisine

About The Chef Chef Kaysen, a spoon collector, grew up in Minnesota the son of German and Irish parents. Following his graduation from the New England Culinary Academy in Vermont, he worked under chef Robert Curry at Domaine Chandon in Napa Valley, California. From there, he worked under chef Jacky Vuillet at Auberge de Lavaux in Lausanne, Switzerland where he learned French and basic French cuisine techniques. In London he worked at the Michelin-starred L’Escargot under Marco Pierre White.

In 2002, Chef Kaysen returned to the United States to work under chef de cuisine Patrick Ponsaty at El Bizcocho at the Rancho Bernardo Inn. In 2003, Kaysen won the National Trophy of Cuisine and Pastry. He went on to represent the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world. In 2004, he received the critics Best Chef Award from San Diego Magazine .

He was named chef de cuisine of El Bizcocho that same year. He is seen regularly on local television and is a frequent teacher at the Macy’s School of Cooking. In 2005, Chef Kaysen was part of a San Diego culinary team at the Chefs Holidays at the Ahwahnee at Yosemite National Park, where he returned in 2006. He made his first appearance at the James Beard House in New York City in 2005. In 2006, he took first place at the Bocuse d’Or competition in Chicago and will represent the United States at the Bocuse d’Or 2007 in Lyon, France. He was named Rising Star Chef for the month of May 2006 in Restaurant Hospitality magazine.

DÉCor-Ambiance The style emulated early 1920s Spanish décor. The dining room was spacious yet intimate and comfortable. Decorative highlights were the Mission-style columns and natural wood-beamed ceilings that complemented authentic chandeliers imported from Spain.

Cellars Wine And Alcoholic Beverage Selection The wine cellars included a variety of options from 500 labels and 1,500 bottles. Prices ranged from affordable bottles for $50 to rare wines for hundreds of dollars. For those with a stout heart the liqueur cart offered 100-year-old cognacs, rare ports and single malt scotches.

Meal The meal began with a chilled glass of Perrier Jouet champage nonvintage. The first course was Lobster with avocado, brioche and orange in a fragrant vanilla sauce accompanied by a delightful Condes de Alba “Albarino” with a fruity aftertaste from Spain. Next there was a light and savory Snapper with mussles, clams and saffron accompanied by a flowery “soda pop” marvelous Vega Sinodoa Rose “Garnacha and Cabernet Sauvignon” from Spain. The Foie Gras with plum, pistachio and arugula offered an explosion of flavors and was accompanied by a Ch. Piquey “Sauternes” from France. Lamb with garbanzo, tomato and onion prepared in a En Sous Vide style was accompanied by a Piatelli “Malbec” from Argentina. The transition from salty to sweet was made easy with Fromage an organic cheese dish from a California producer with honey comb, walnuts and arugula and a glass of sweet and “icy” Inniskillin Icewine “Rieseling” from Canada. Dessert was Chocolate with raspberry and salt and caramel ice cream paired with a Villa Banfi Sparkling “Brachetto d’Aquis” from Italy.

Other During the early evening there was live piano music. The restaurant served local produce and seasonal meats and fish.

Date Of Review September 2006

Reviewers Article and photos by Elena del Valle

Service The service was excellent. The staff looked after guests with care. They served every course in harmony presenting dishes and wines in synch. Wines were cold when they were supposed to be; water glasses were refilled constantly; excess crockery, glassware and cutlery were removed immediately from the table with efficiency and quiet flair. Staff were efficient without being obtrusive; friendly and helpful without wearing out their welcome.

Would You Dine There Again-Recommend It? Yes

Overall Impression Azul offered fine dining with a magnificent ocean view. Because I arrived extra early I was able to take my pick of seats next to the floor to ceiling windows that draw the eyes of everyone in the dining room. I chose a front row seat to the Pacific Ocean. From there I could see the dark ocean waters and the beautiful landscapes of the La Jolla Cove to the south and La Jolla Shores to the north. Although the sun had been brilliant a few hours earlier, by the time I arrived at Azul mounds of clouds had rolled in and the colors were gray and muted. Even so the vista was inspiring.

Often restaurants with such extraordinary views disappoint when the meal arrives. This was not the case at Azul. Every dish was colorful, appetizing and tasty. Chef Balliet and his staff clearly work hard to serve 160 guests when the restaurant is full. At the same time I had the distinct impression they enjoyed their work and constantly strived to take it to the next level.

My favorite dishes were the tuna tartare (raw tuna) which was soothing with subtle layers of flavor and surprising textures; and the hearty roasted quail with a comfort food appeal. The next time I’m in La Jolla I will return to Azul to enjoy the chef’s seasonal dishes and the remarkable ocean scenery.

Chef De Cuisine Kevin Templeton

Executive Chef Chef Orion Balliet joined the restaurant in November 2003

Handicapped Access There was elevator access

Head Sommelier Summer Lang

Location On an ocean facing street in the heart of the town of La Jolla, California

Opened-Renovated Azul La Jolla opened in May of 1999. The company considers it the jewel of the Morton family’s thirty-year San Diego success story.

Owned-Managed Brigantine Restaurant Corporation, established in 1969. The Brigantine Family of Restaurants operates eleven restaurants in San Diego County. There are six Brigantine Seafood Restaurants, three Miguel’s Cocinas, Zócalo in Old Town San Diego, and Azul La Jolla. The company plans to open two more Zócalo’s in early 2007.

Restaurant Manager Helen Nguyen

Size The restaurant could accommodate 160 guests in 5,000 square feet of door space. There was a casual dining outdoor section that could seat 60 in a space of about 1,000 square feet. There were 56 part and full-time employees.

Sous Chef Michael Lina

Type Of Restaurant California Cuisine

About The Executive Chef At fourteen, Orion Balliet convinced his mother to let him home school to enable him to spend his “leisure time” apprenticing under a French Master Chef. He later enrolled in San Francisco’s California Culinary Academy where he graduated with honors. Chef Balliet worked as sous chef under the tutelage of the “father of California Cuisine,” Jeremiah Tower.

The chef’s lust for knowledge sent him around the globe on a seven-month, twelve-country culinary education tour of Europe, including Southern and Mediterranean nuances. A subsequent two-month art and cuisine tour of Thailand provided significant influence for his menu creations.

Chef Balliet’s list of credits included a position as executive sous chef of the Villagio Inn & Spa in Napa Valley. He was also executive chef of the 4-star, 4-diamond, Bellevue Club Hotel outside Seattle, Washington; executive chef of Café Pacific in Dallas, Texas; and executive sous chef of the Stars Café in San Francisco. In addition to an Associate in Occupational Studies from the California Culinary Academy, Chef Balliet holds certifications from the Foley Fish Institute in Boston, Massachusetts, and the Hotel Gritti Palace Cooking School in Venice, Italy.

DÉCor-Ambiance Mediterranean

Cellars Wine And Alcoholic Beverage Selection There were 160 wines available including a selection of varietals from U.S., Australia, New Zealand, France, Spain, Italy, Germany, Chile, and Africa. Azul received the 2006 Wine Spectator Award of Excellence.

Meal Dinner began with a Butter Cracker Crusted Soft Shell Crab served with a red caviar and avocado terrine with Meyer lemon aioli. It was followed by California Ahi Tuna Tartare made with sashimi-grade tuna, Napa cabbage, toasted almonds, wasabi tobiko and soy-ginger vinaigrette; and Balsamic Fire Onion Roasted Quail served with butternut squash gnocchi and portobello mushroom confit. Then there was Gorgonzola Crusted Angus Tenderloin accompanied by roasted zucchini and a potato medusa with a port glazed shallot reduction. Dessert was Canadian Maple Crème Brûlée caramelized turbinado sugar and exquisite shortbread cookies.

Special Menus For lunch there was a Tapas Buffet for $16 per person

Specialties Giant Scallops, Green Eggs & Ham appetizer; Soy-charred Yellow Fin Tuna with wasabi mashed potatoes, cucumber moon salad and Asian rain vinaigrette; Ginger Glazed King Salmon with Chinese long beans, forbidden black rice and cilantro-peanut pesto; and Gorgonzola Crusted Angus Tenderloin with roasted zucchini and potatoes medusa, and a port-glazed shallot reduction.

Other There was a glass-enclosed Wine Room with an ocean view and seating for 20.

Reservations Recommended especially on weekends

Date Of Review September 2006

Reviewers Article and photos by Elena del Valle

Service The staff were friendly and efficient

Would You Dine There Again-Recommend It? Yes

Overall Impression Most people don’t ordinarily think of a shopping arcade as a location for a gourmet dinner. And yet, one of the better gourmet meals I have enjoyed in California was at The Dining Room at Jack’s in a shopping arcade in tony La Jolla. Once inside, I forgot I was in a mall and focused on the menu, modern décor, and lively ambiance with subdued light. Although there was a constant flow of happy hour guests at the bar adjacent to the dining area where I was seated, the noise level was loud enough to be interesting without being bothersome.

In spite of an early weekday arrival, there were already guests in the dining room. A good sign, I thought to myself. Still I was unprepared for the light and playful culinary touches the young chef and his team served that night.

The tasting menu was satisfying and much more. Each course was beautifully presented, fresh tasting and with a novel twist. European, Eastern, and California influences were evident. Service was polite and professional. The Dining Room at Jack’s was noteworthy for its innovative, appetizing and well served meal. It’s was must for gourmet food lovers visiting La Jolla.

Chef De Cuisine Marco Ferraro

Executive Chef Tony DiSalvo

Handicapped Access The restaurant welcomed handicapped guests. Access was via elevators and stairs.

Head Sommelier Myres McDougal

Location In a shopping center in La Jolla

Managed Deanna Pluma

Opened-Renovated The restaurant opened August 2005

Owned Bill Berkley

Pastry Chef Trish Sisneros

Size Jack’s with overall capacity for 500 guests, occupied 30,000 square feet of space and had 120 employees. It had capacity for 70 seats in the gourmet dining room.

Type Of Restaurant Contemporary American Cuisine

About The Executive Chef Tony DiSalvo began cooking when he was 13 at the Hotel Thayer in Highland Falls, New York. After graduating from high school in 1993, Chef DiSalvo entered the Culinary Institute of America where he received an AOS degree in the Culinary Arts Program. It was his culinary externship at Jean-Georges Vongerichten’s renowned restaurants Vong and Jo-Jo that began his long term association with the well known chef.

Upon graduation in 1995, DiSalvo took a position at La Goulue in New York under the tutelage of Philippe Schmidt. This one year stint exposed the young chef to French-Mediterranean cuisine. From there DiSalvo moved on to Gramercy Tavern, where he worked with Tom Colicchio.

In 1998, after working his way through all the positions in the Gramercy Tavern kitchen, DiSalvo decided to return to Jeans-Georges Vongerichten and his flagship restaurant, Jeans-Georges in New York’s Trump Tower. He became sous chef in 2000 and executive chef in 2001. In 2004, he moved to La Jolla, California to open Jack’s La Jolla as executive chef and partner. DiSalvo resides in San Diego with his wife, Andrea and daughter Isabella.

DÉCor-Ambiance The dining room was modern with muted colors and abstract art. David Robinson Design Co., a La Jolla company, designed the interior. The dinnerware was a combination of Rosenthal and Steelite. The flatware was Imagine by Sambonnet. The glassware was by Speigelau, with Reidel decanters, wine buckets by Sambonnet and most other service items from WMF.

Cellars Wine And Alcoholic Beverage Selection There were 3,000 bottles in the cellar including an extensive sake selection as well as cognac, port, beers and non alcoholic beverages

Meal The Chilled Sweet Corn Soup made with Alaskan king crab, tomatoes and basil was refreshing and delicious. Next were Cubes of Bluefin Tuna with aromatic vegetable vinaigrette and grilled mushroom broth. There was also Sautéed Sonoma Foie Gras with pickled plums, shiso and litsea cubeba; Line Caught Maine Halibut with sweet peppers, chorizo, clams and parsley; and Roasted Prime Beef Tenderloins with carrot confit , cilantro, celery root and pickled short rib. The meal ended on an elegant note with a plate of florid lavender infused figs with olive oil ice cream.

Special Menus Jack’s offered a reasonably priced five course tasting menu (limited to the entire table) for $65 or $89 with wine pairings. There were also seven ($85) and nine ($110) course tasting menus. Sundays there was a Prix Fixe four-course $44 menu which changed weekly.

Date Of Review September 2006

ReviewersArticle and photos by Elena del Valle

Service Staff were friendly, helpful, alert and efficient.

Would You Dine There Again-Recommend It? Yes

Overall Impression The Rancho Bernardo Inn was a short drive east from the coastal highway in San Diego and a world away in style and pace. Relaxed and verdant, the property’s golf courses and gourmet restaurant were the center of attraction in an otherwise quiet residential neighborhood.

Balmy evenings and toasty days made my September visit particularly pleasurable at the Inn. I especially appreciated my room’s expansive golf course view, in-room complimentary high speed Internet access, the friendly and helpful staff, spa treatment, fitness center and gourmet dining options the 265-acre property offered.

I will recommend the Inn to travelers attending a business meeting or family gathering; and travelers yearning for golf and gourmet dining getaways with access to spa treatments, outdoor pools and hydro-spas in a spacious self service environment.

Class Of Accommodation Luxury hotel

Concierge Karen Oberlander

Connectivity There was complimentary high speed Internet access in the room via an Ethernet cable (there was a cable in the desk drawer) and WiFi connectivity in the lobby and by the swimming pools.

General Manager John Gates

Handicapped Access Although there were steps in various parts of the property there were also elevators and ramps and ground floor guestrooms.

Length Of Stay Two nights

Location In San Diego North between the San Pasqual Mountains.

Owned-Managed JC Resorts (owners of Surf & Sand Resort in Laguna Beach and Temecula Creek Inn in California)

Pets Allowed No

Size The Inn was set on a 265-acre property. It housed 287 guestrooms and employed 426 staff.

Year Opened-Renovated The Inn, opened in 1963, was in the process of renovating guest rooms. The spa was scheduled for renovation in November 2006 and a new lap pool was planned. A 10,000 square foot conference center with 18-foot ceilings and its own kitchen was underway.

Lobby And Common Areas Indoor touches we liked included wood beam ceilings and oriental rugs. There was a large fireplace near the entrance with a plant covering the grills and another at El Bizcocho, the hotel’s gourmet restaurant. The lobby seats looked comfortable and cozy although there was a slight musty odor. The early California design, featuring Mexican antiques, was meant to remind visitors of a country estate. There was a network of facilities connected through a series of landscaped sunlit walkways and bowered patios. There were gardens, Mexican sculptures, Mediterranean style fountains and benches throughout the property.

Bathroom The rectangular shaped bathroom was to the left of the entrance. It had twin sinks, a bathtub, timer activated heat lamp and separate shower. The shower and toilet area had a privacy door.

Room From my new looking 300 square foot Premium Room (Room 735) I had a prime view of the manicured golf lawn and the residential area beyond it. The room was decorated in pale earth tones. A king bed with night tables and lamps was comfortable with a medium hardness mattress and faced the large double doors and windows that led to the gold course. There was a small sitting area with a love seat, patterned wood armchair, wood coffee table and side table. On the other side of the room there was a 30” Phillips television, Sony CD player and Zvox speaker in a wood armoire with drawer space at the bottom. There was also a desk with armless chair and lamp. There were wood shutters over the windows to provide privacy and wall to wall carpeting. For decoration there were two oil paintings and a metal design wall hanging. The closet was at the entrance to the room. Next to it there was a small cubby hole with coffee and tea service and a mini refrigerator with cold beverages and Powerbars.

Food And Restaurants There were three dining options for guests. Room service was available until 10 p.m. Although the Veranda and El Bizcocho were open most nights the Veranda and room service were the only options on Sunday. There was also a lounge, La Taberna.

Amenities There were two cotton bathrobes in the closet. There were two packages of coffee and two tea bags next to the coffee maker and ceramic mugs. Toiletries were by Aveda: body cleanser, rosemary mint shampoo and conditioner, mouthwash, moisturizing lotion, shower cap, shave and dental kits and a loofah.

Facilities Leisure activity options included two swimming pools, seven hydro-spas placed around the Inn, a stand alone spa, 5,000 square foot fitness center, neighborhood jogging trails, sundries area (next to reception desk), golf and tennis pro shops, El Bizcocho restaurant, Vernada Bar & Grill, La Taberna Bar, and 15 meeting rooms. There were 45 holes of golf onsite including an 18-hole championship course designed by William Bell.

Pool There were two outdoor swimming pools with wrought iron fences around them. A smaller pool was for adults only (3 to 6 foot deep) and a larger one for the entire family. Plenty of lounge chairs and umbrellas were distributed around the pools. Each chair had a rolled towel for guests to serve themselves during their pool visit. There were no attendants or refreshment service the times I visited the pools. There were only two other people when I went for a swim in the adult pool. It was adjacent to a well trafficked area. Many people walked back and forth and wheeled equipment was transported through the walkway. This resulted in loud conversations and transport noises that reached the pool.

Fitness Center And Spa I entered the fitness center with my electronic room car/key. It was equipped with 12 machines, various weights, three treadmills, Stairmaster, Lifecycle and elliptical cross trainer. There were headphones for those who wanted to listen to video programs and television. A cold water dispenser and towels were available.

The Buena Vista Spa had his and hers lockers, separate sauna and steam rooms in each locker area, and Jacuzzi. A selection of treatments such as massages, body treatments and facials was available by appointment. Housed in a separate building next to the tennis courts and fitness center, the spa was quiet. Guests passed by the reception and locker areas on their way to and from treatments so I knew there were other people there but on the Sunday afternoon I was there they were hardly noticeable. It was as if I had the spa to myself. I had a Deep Muscle massage the afternoon of my arrival. Kate’s strong and temperate hands guided my muscles to a more relaxed state and I felt recovered from a long morning of travel after the 50-minute massage. Cheryl at reception was friendly, welcoming and helpful.

NOTE: The name of the spa has changed to “The Spa at the Rancho Bernardo Inn.”

Conference Facilities Meeting and banquet rooms could accommodate between 10 and 500 guests within 15 meeting rooms and 15,000 square feet of dedicated meeting space plus 30,000 square feet of courtyard and outdoor space. The main conference rooms were San Bernardo (5,000 square feet), Santiago Ballroom (3,612 square feet) and Santa Catalina (2,180 square feet).

Other The distance between my room and other parts of the Inn was the equivalent of a city block or two. Getting around the property required extra time and comfortable shoes. The hotel was populated by small buildings giving the impression of a much less dense property. Ample parking was available near my room ($10 per day for self parking, $12 for valet parking).

The Inn was a Member of the Preferred Hotels & Resorts Worldwide and recipient of the AAA Four Diamond Award.

Cleanliness Very good

Date Of Review September 2006

ReviewersArticle and photos by Elena del Valle

Service All the staff members I interacted with were efficient, helpful and friendly. Yoko at the front desk saved the day by lending me a car charger briefly during a cell phone charging emergency.

Would You Stay There Again? Yes

Overall Impression After driving on beautiful mountain roads for several hours to Mendocino from Napa, we reached the Sea Rock Inn tired and bedraggled. Alayna at the reception desk and Susie, the owner, were so welcoming and friendly, making recommendations for local eateries and attractions, our hunger and weariness disappeared. The fog (uncharacteristic for April) we found when we arrived, cleared after a short while to reveal a marvelous white water view, more impressive than the photos we had seen before arriving, of the headlands and ocean which were across a narrow road from the Inn.

For many visitors to the picturesque area surrounding Mendocino, the ocean and scenery were the main attractions and worth a special trip. Located a short drive or walk from the tourist oriented town of Mendocino the Inn’s view was mesmerizing. Though there were many accommodations options, some more luxurious than the Inn, few if any offered the white water panorama that was the centerpiece of the Sea Rock.

We liked the Sea Rock Inn’s convenient location within walking distance of downtown Mendocino, its many amenities, its magnificent white water view, our large and new looking second story suite with a great view and fireplace, the priceless ocean vistas from almost anywhere on the property, the massage option and mostly the Sea Rock’s genuinely friendly and convivial staff. We look forward to visiting this charming bed & breakfast when we’re in Mendocino again.

Class Of Accommodation Bed & Breakfast

Connectivity Complimentary wireless connectivity was available in the reception area only. We understand the Inn now offers property wide connectivity (Wifi).

Handicapped Access No

Length Of Stay Two nights

Location In the town of Mendocino on a hill above the coast

Owned And Managed Andy and Susie Plocher

Pets Allowed No

Size The one and three quarter acre property consisted of six cottages, rooms and suites all with ocean views, private entrances and decks (approximately nine thousand square feet.) It was staffed by three innkeepers and six housekeepers.

Year Opened-Renovated The current owners opened in 1994 and completely renovated and remodeled between 1997 and 2003.

Reception And Common Areas The Sea Rock was an example of upscale country architecture with Ralph Lauren and Lauren style appointments, original art, and grounds carefully maintained with an informal atmosphere. The decorative style was comfortable and inviting, with hand hewn knotty pine paneling, and lodge pole pine trim crafted by Andy Plocher. It also featured custom made log foot stools, coat hooks and tables.

Bathroom The cream color tiled bathroom was full of light. Special features included his and hers sinks and a large plastic bath tub adjacent to a window with a view of the stairs and beyond them the ocean. Towels were in solid green and khaki.

Room Our new looking 650 square foot suite (#12) was front and center on the property up a double flight of stairs (reaching the top was challenging with heavy luggage; ours was laden with wine we picked up during our Napa Valley visit). Outside the entrance was a small porch with a chair from which we could hear the surf and catch a glimpse the ocean. Inside, the green carpeted suite had two rooms and extended from west to east. Though we never heard them, we had building neighbors on three sides. The only break in the quiet of the Inn was the muted intermittent sound of cars driving by the adjacent road.

We liked the lumber ceiling and wood accents, including some knotted wood. The first area from the entrance was a living area with a tan leather chair and wood foot stool, and adjacent wood top and wrought iron table and lamp facing the inside of the room. In front of the chair was another wood top and wrought iron base cocktail table. In front of it and facing the windows was a tan leather sofa, with satin pillows, in the same color as the chair. Magazines and a much appreciated snack filled basket (bottled water, fruit, cheese, crackers, a large chocolate bar and fresh baked chocolate chip cookies) were on the table when we arrived and having had no lunch we promptly pounced on the goodies. The camembert cheese and water crackers were just what we needed to tide us over until dinner that night. To one side against the wall was a wood armoire with space to hang cloths on one side. The other side had a small remote controlled Samsung television with built in video player. Underneath it in another compartment there was a small refrigerator. On top of it there was an old style bicycle metal sculpture, a plant and a basket.

Food And Restaurants There was a self service breakfast buffet including local yogurt, coffee, tea, cinnamon raisin bread, bagels, fresh fruit, tasty asparagus quiche, and pastries. The self service tea and coffee and some of the fresh fruit remained available through the day. In the afternoons, we found a batch of yummy home baked chocolate chips by the coffee counter.

Amenities Microfiber bathrobes, bottled water, in-room refrigerator, Gilchrist and Soames English toiletries including nourishing glycerin soap, relaxing sea fennel body lotion, detoxifying sea kelp shampoo, moisturizing sea moss conditioner, exfoliating sea salt, sensual sea salt bath crystals, and a shower cap. In the reception area, there was complimentary self service coffee, tea and home baked chocolate chip cookies in the afternoons.

Facilities Reception room and landscaped garden

Fitness Center And Spa After a drive on the windy one lane road from Napa Valley to Mendocino, I was ready for a deep tissue massage. The Inn was able to book a massage for me with a masseuse they recommended. The appointment was at her studio in the next village north of Mendocino, 10 minutes away. It was worth the drive. A massage treatment room and dry sauna were under constructions when we visited the Inn. In June 2005, the Inn opened a new spa facility featuring couples massages and infrared sauna.

Pool No

Other A binder with menus from area restaurants was available in the reception area. Alayna and Inn owner Susie volunteered information, suggested tourist sites and made dinner reservations for guests including us. Every recommendation and suggestion they made was helpful, accurate and resulted in a meaningful experience.

Sea Rock was a member of Select Registry Distinguished Inns of North America and a recipient of the AAA three diamond rating.

Check-In-Check-Out Process Excellent

Cleanliness Excellent

Date Of Review April 2005

Would You Stay There Again? Yes

Overall Impression We rushed from a cross country flight that departed before sunrise to arrive in San Francisco, collect our rental car (no small feat at the San Francisco airport) and check-in just before our 12:30 p.m. San Francisco Helicopter Tours van pick up. We were a bit miffed to find all the rushing, concern about find out hotel in time, checking in and missing out on lunch to discover the driver was 20 minutes late. A final pick up in a San Francisco hotel, saw twelve of us headed across the Golden Gate bridge to ritzy Marin County in a nearly full van.

After the first batch of six went for their half hour ride, it was our turn. It was wonderful! Seeing the bay area and San Francisco from above on the clear sky cool spring day was memorable. Ron, our pilot, handled the metal bird effortlessly (or so it seemed to us). We flew over well known landmarks including the Muir Woods, downtown San Fran, saw Angel Island and its many hikers, affluent Tiburon and Belvedere, and circled Alcatraz.

Our half-an-hour long flight ended at San Francisco International airport when the pilot touched down gently on a wooden landing pad. A waiting van drove us back to our respective hotels. In spite of the bumpy beginning, our overall experience was positive and worth repeating. Though it was a windy day, we could barely notice the strong winds, even during a marvelous over-and-under flight of the Golden Gate Bridge at 150 mph! The flight enhanced our visit and made us appreciate the wonders of San Francisco even more. We will encourage our friends to take this scenic flight whenever they visit this famous “city by the Bay.”

Average Duration Of Visit Our flight lasted 30 minutes thought the whole process took about three hours

Established In 1976

Handicapped Access They accommodated handicapped guests “from time to time.” Wheelchair bound passengers interested in a tour, must able to sit in an aircraft seat (wheelchairs didn’t fit inside the helicopter) and be accompanied by someone to assist them, if needed, into the aircraft.

Helicopters There were three Bell helicopters, one with seating for four passengers; two helicopters could accommodate six passengers. Our flight was on a 1999 Bell Helicopter, Model 206L-4.

Location One facility was at the Executive Terminal near SFO and another was in Sausalito Marin County, across the Golden Gate Bridge from San Francisco. We departed from Sausalito and landed at the San Francisco airport.

Owned-Managed John and Teri McClelland

Pilots There was one full-time pilot and three part-time ones. Pilots were factory trained and reviewed by the FAA on an annual basis. They attended the Bell Helicopter School in Dallas yearly. Ron Carter, was the pilot the day we toured the San Francisco sky. He worked part-time as a helicopter pilot and had more than 2500 hours of flying experience over 11 years

Size There were eight staff.

Transportation They provided roundtrip transport of passengers from major San Francisco hotels and back.

Tours They offered custom tours and charters, special itineraries for corporate outings, personal celebrations or incentive events such as golf in Monterey, business meeting at the Ritz in Half Moon Bay or lunch in the Alexander Valley. It was possible to book transfers and individual or small group tours. There were also packages with partners; one including a scenic dinner-dance cruise on the bay and the other, a bistro style lunch in the wine country with a tasting. Flights operated daily and year-round. Transportation from downtown and wharf hotels was included. Tours ranged from 20 minutes to five hours.

Other San Francisco Helicopters Tours boasted that “Coaches and facilities meet the highest standards in the commercial tour industry.” Voice activated headsets allowed passengers to hear and speak with the pilot. There was background music choreographed to match the tour narration. We liked that the flights were available seven days a week and almost every day of the year.

Date Of Review April 2005

Reviewers © 2003 Simon and Baker, Inc.

Article and Copyrighted Photos by Elena del Valle

Would You Ride On This Attraction Again? Yes

Overall Impression : We will remember the Omni San Francisco for its many desirable qualities, especially its friendly, proactive, helpful, enthusiastic service oriented staff. Feeling welcome and knowing there is always someone available to answer questions, lend a hand with restaurant recommendations reservations, directions, and all those little things than can make the difference between an ok stay a truly enjoyable one.

Concierge all 10 front office staff shared concierge duties (Megan was immensely helpful and knowledgeable about the San Francisco area)

Connectivity Our room offered complimentary T-1 high speed connectivity and complimentary wireless access. There was a convenient hook-up (and cable) on the desk including two power outlets. We used one to charge our laptop computer.

General Manager : Mike Casey

Handicapped Access public areas constructed to allow handicapped access. Some rooms were specially designed for the “physically challenged.” Elevator buttons included Braille letters. Wheelchairs were available upon request. Management: “We are completely handicapped accessible. Our building is completely equipped and we also offer special rooms with roll-in showers, and light/noise sensitive devices.”

Length Of Stay two nights

Location in heart of San Francisco financial district and adjacent to China Town

Owned-Managed Bob Rowling

Pets Allowed Pets under 25 lbs were welcome

Size 362 rooms

Year Opened-Renovated Opened in 2001

Lobby And Common Areas contemporary decor with a nostalgic touch. Features included a two story “light and airy” lobby atrium, and a “secret garden” exterior terrace adjacent to the Grand Ballroom

Bathroom included marble features, two sinks a phone and sliding door.

Room Our 499-square foot King Size Signature room on the 16th floor was spotless and comfortable. From the window we could see the bay. It featured a king bed with a glass covered wood night table and lamp on each side of the bed, flower patterned gold color curtains, flower patterned wall paper, two line phone with speaker, HP printer, glass covered wood desk, gold and red striped fabric chair, entertainment center with Panasonic DVD player, Panasonic 19 inch remote controlled tv, well stocked minibar, coffee machine (and instant tea bags), Bose radio/alarm, green flower pattern chair, foot rest, and stool, small wood glass covered table with a bowl of complimentary fruit and Fiji bottled water. The closet had extra a blanket and pillow, ironing equipment and an electronic safe.

Food And Restaurants 24-hour room service, Bob’s Steak & Chop House, winner of the Di RoNa Award every year since 1999. These awards are presented to gourmet restaurants inspected anonymously “that exemplify culinary excellence in all aspects of fine dining from the making of a reservation to the final presentation of the check.”

Amenities Complimentary San Francisco Chronicle in the morning, fruit and bottled water (on the 16th floor), cotton bathrobes, slippers, Swiss brand toiletries including shampoo, conditioner, body lotion, mouthwash, bath salts, bath gel, cotton swabs, make-up mirror, blow drier.

Facilities Bob’s Steak & Chop House restaurant, bar, fitness center, and business center.

Pool No

Fitness Center the hotel ’s fitness center, complimentary to guests, was accessible with the room key 24 hours a day. It offered Cybex strength training equipment, a circuit training program and a free weight area. We counted 14 machines including three ellipticals. There was a self service section with complimentary towels, fruit, newspapers, magazines, hot coffee and bottled water.

For a small fee ($15) guests could have a treadmill brought to their rooms. Ours was set up when we arrived (we requested it in advance) including a gym bag with small weights, a floor mat, bottled water and two work out towels. Having the treadmill in the room was an added luxury we greatly appreciated, especially in the early morning hours when the fitness center was crowded.

Conference Facilities For meetings and special events, the Omni offered a 2,800 square-foot ballroom featuring 15-foot ceilings and 960 square-feet of pre-function space, for gatherings of up to 230 guests; a 12-person boardroom with an arched window overlooking the cable car line, audio/visual equipment and ergonomic seating.

Other Most of the financial district shuts down on the weekend including shops. We liked that because it meant traffic, noise and congestion were minimal. Though we had our own computer, it was nice to know there was a small room in the lobby (across from the front desk) with two computers, high speed T-1 Internet access, fax machine, printer and photocopier. It was open 24 hours a day seven days a week.

For families, the Omni Kids Program welcomed children with Jumbo activity books, crayons and loaner backpacks filled with puzzles, books and games for use during their stay. Parking was available through the Hotel’s valet service for $45 per night.

Check-In-Check-Out Process Ease excellent, with no wait

Cleanliness excellent

Date Of Review April 2005

Reviewers Article and Copyrighted Photos by Elena del Valle

Service Service was exceptional. Our room was serviced twice daily: in the morning and a turn-down service in the early evening. Megan at the front desk and Milton from housekeeping stood out for their outgoing and helpful attitude.

Would You Stay There Again? Yes

Overall Impression Billed as “the nation’s longest running musical revue,” Beach Blanket Babylon®, an irreverent musical centered on Snow White looking for her prince (around the world) spoof, was the perfect entertainment for our jetlagged souls. All day travel and a three-hour time disconnect made us tired and sluggish; the Beach Blanket Babylon performance jazzed us up. We walked out smiling and ready for the scrumptious dinner we had planned.

We weren’t sure what to expect from the adult (only adults 21 and over were admitted to evening shows) 30-year-old show that began in the 1970s with street performers. Its popularity proven by more than 11,000 performances and 4.5 million guests, the Beach Blanket Babylon® show we caught was creative, vivid and entertaining. The experienced performers seemed to enjoy each skit full of outrageous hats and spectacular costumes.

The Snow White theme was peppered with current events, famous politicians and pop culture characters such as President George W. Bush, figure, Vice President Dick Cheney, former National Security Advisor Condoleeza Rice, Senator John Kerry, Senator John Edwards, Teresa Heinz Kerry, Governor Arnold Schwarzenegger, Britney Spears, Donald Trump and Paris Hilton among others. We found the tongue-in-cheek parody lively, colorful, and funny; the perfect show for our first weekend night in San Francisco in many years.

Description a zany and satirical musical with Snow White as the central character of a current events based series of spoofs, including 80 songs, of celebrities, sports figures, politicians, poodles, a French king and any number of wacky personalities.

Duration Of Show 90 minutes

Established June 1974

Handicapped Access BBB: “We accommodate wheel chair users on the main floor of the theater, sign language interpreted performances are held twice a year in April and November, there are assistive listening devices for hearing impaired patrons, and visually impaired guests may request a Braille program.”

Location in the heart of San Francisco ’s North Beach district

Lyrics Producer Jo Schuman Silver and Director Kenny Mazlow

Open Wednesday through Sunday

Owner-Producer : Jo Schuman Silver

Size seating for 393 in a two-story building and a total of 8,000 square feet of space

Transportation driving or taking a taxi were our best options

Vice President-General Manager David Lincoln King

Snack Bar drinks and snacks available including truffles, candy bars, pretzels and biscotti

Souvenir Shop Posters, coffee mugs, tote bags, t-shirts, sweat shirts, commemorative book of the first 20 years of the show, postcards, water in sports water bottle, caps, commemorative crystal pyramid from the 25th anniversary.

Music Live music was performed by m usical director Bill Keck on piano and four musicians, synth, drums and two horn players

Other Established by Steve Silver in the 1970s, the adult oriented show welcomed minors for Sunday matinees only. Infants were not allowed. Tickets were nonrefundable and non changeable. All sections were sold on a first come first served basis except for Box & Center Balcony Reserved seats. The show boasts a long list of celebrities who have attended a performance including Hollywood stars and directors, comics, politicians, royals, singers, athletes and designers. The name of the show came from Steve’s admiration of Frankie Avalon and Annette Funicello beach blanket movies and the Babylon came from “his fertile imagination.“

Date Of Review April 2005

Reviewers Article by Elena del Valle

Would You Attend This Show Again? Yes

Overall Impression We prized Villa Montagna’s expansive views over moon valley, Sonoma, the Bay area and the nearby vineyards. We found it an ideal getaway home, especially during warm weather months, for a family. Though the guest bedrooms were modest in size, the property’s abundant and inviting social space provided plenty of areas for family members and friends to spend time together indoors and outdoors. Our cooking enthusiast appreciated the large open sunlit kitchen with professional Viking and Kitchen Aid appliances.

This $5.4 million dollar two-story mansion came complete with separate and self contained small service staff quarters. These were a few feet across from the main house. Stone stairs led to a pool cabana which also included sleeping quarters. For work related connectivity, we were forced to remain in the main house because the Internet wireless hook-up was limited to the kitchen and living room.

In addition to the enchanting outdoor pool and Jacuzzi (too cold for us to enjoy in April), we liked the water features, cozy feel of the cabana and its magnificent vistas. The service quarters and cabana buildings were self contained and capable of housing additional guests, children or in-laws. They offered privacy and independence yet were steps away from the main house. The villa’s seclusion, location in wine country, view, large 40-acre size offering plentiful place for socializing and contemplation and eclectic Palladium design were appealing.

Class Of Accommodation Private villa

Concierge Jean Drewes

Connectivity Wireless connectivity, though spotty, was available in the main house kitchen and living area only.

General Manager Lorna Taylor

Handicapped Access No

Length Of Stay One night

Location North of the town of Sonoma near Glen Ellen on the southern slope of the Mayacamas Mountains.

Owner Managed by Beautiful Places on behalf of a private owner.

Pets Allowed No

Size The Villa was part of a 40 acre property. The 2,200 square foot two-story main house had three bedrooms and two and a half bathrooms. There was also a 600-square-foot Cabana House with a pool and Jacuzzi; a 400 square-foot Well House and a three-car stone garage.

Year Opened-Renovated Villa Montagna was built in 1989. The most recent renovation was the conversion of a small caretaker’s cottage into a guesthouse. The kitchen was remodeled in December 2004, and a 4’ x 7’ theater screen was installed in the media room at the same time.

Common Areas This house was made for sharing; the common areas were our favorite parts of the house. They were big, bold, spaces with lots of room to lounge, relax, get together or read. Many of the common areas had a sweeping view of the valley below and beyond. When the weather was clear we could see all the way to San Francisco. Closer to home, the lateral views of the neighboring vineyards reminded us we were in wine country. Bedrooms in the main house were on the second floor while the kitchen was to the left near the entrance beyond the half bathroom near the bottom of the stairs. To the right we found the living, dining and media rooms.

The architectural style was Palladian, with a large, two-story, Monticello-like balcony on the vista-facing side. In the Palladian style, the interior has no hallways – an architectural element that gives the house an open and airy feel. The landscape paintings were originals, primarily by local artists. The interior décor and exterior architectural design of the estate were the work of Portico West Inc. The interior design was an eclectic mix of readily available furnishings as well as specialty pieces such as the early 20 ^th century European baronial dining table and the 19 ^th century Parisian entry doors.

Bathroom We had to walk down the hall to reach the bathroom, which was shared with the second guest bedroom also down the hall from us and facing the front courtyard. The two guest bedrooms shared a bathroom space down the hall. This bathroom consisted of a W.C. in the old style, a dedicated enclosed space for the toilet. Next to it in another room an antique looking bath tub with a wooden inner bottom greeted us. We were tired after a dining of running around and opted for the spacious shower in the vacant master bath room instead.

Room Our 250 square-foot room included a queen bed and night table with a lamp on either side of it. There was a collectible wood closet where a television was kept; a seat at the foot of the bed and a built-in closet. A spacious and inviting balcony (150-square feet) beckoned us outside to enjoy the brilliant view.

Amenities Cotton bathrobes, body lotion, and soap,

Facilities In addition to the main house, there was a one-bedroom converted cottage, pool cabana with sleeping quarters, pool, Jacuzzi, and 40 acres of spacious grounds to meander.

Pool The pool was 40’ x 15’, with a maximum depth of 9’ including shallow areas for sitting and toe-dipping. The Jacuzzi, at one end of the pool, could accommodate four persons.

Other There were many mature oak, madrone and fir trees, as well as some fruit trees on property. Several paths wound through the site.

Check-In-Check-Out Once we found the correct road, a slight challenge because the roads were ill marked, our arrival was pleasant. At the last minute we found out we had to go into town to return the keys. Finding the real estate office and parking were a bit inconvenient and we were running late on our way to a three-hour drive along unfamiliar roads.

Cleanliness Good

Date Of Review April 2005

Would You Stay There Again? Yes