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 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

Overall Impression Our favorite feature of this unassuming facility was the view of the beach we had from our large and comfortable top floor suite. The room was designed to take advantage of the view from almost every corner including the sleeping area. The living area had a working fireplace and a wet bar. We could have spent several days exploring the quiet town of Half Moon Bay or just relaxing in our room; enjoying a good book and the view.

Staff members we met in our brief visit were friendly and helpful. The sea facing hotel was well situated right on the beach. Looking out toward the ocean we had the feeling we could almost reach out and touch the sand. Our first wish was to go for a beachfront walk.

The soothing sea facing room was just what we wanted after a long drive through wine country and San Francisco. The ambiance was self service oriented allowing guests to find their way and pace comfortably. It was clean, mostly quiet (there was a lighthouse horn which took some getting used to), easy to find (just of the sea hugging highway), designed for guest comfort and to take maximum advantage of its shorefront location.

Connectivity When we visited the Beach House, the only connectivity was through dial-up to our ISP’s (Internet service provider) local number. Since we visited, the Hotel made T-1 HSIA service complimentary in all guest rooms and meeting rooms (wired not wireless).

General Manager Kevin Scanlon

Handicapped Access There were four American with Disabilities Act (ADA) accessibility standard compliant rooms and three rooms compatible with guests with hearing impairments

Length Of Stay One night

Location South of San Francisco on the coast in Half Moon Bay

Owned-Managed Pacific beach House, LLC

Pets Allowed No

Size The Inn was on a 1.6-acre property. The building had 40,137 square feet of space including 54 loft suites. There were 31 employees.

Year Opened-Renovated Established in1997 and renovated in 2004

Lobby And Common Areas The décor throughout the hotel was described as coastal casual with “the feel of a warm and comfortable beach cottage.” The Lobby which had a living room feel with a large fireplace. Furnishings aim to create “a casual yet comfortable and luxurious in feel of a welcoming home at the beach.”

Bathroom The bathroom was near the entrance of the room. It included a bathtub, separate shower and his and her sinks.

Room Our 500 square foot third floor Penthouse Ocean View room (#312) had a vaulted ceiling, a king bed with wood headboard and wood night tables with a lamp on each table on either side of the bed. One of the lamp tables had a phone. There was a wood desk area, chair and television in front of the bed. An open living space followed with a cloth striped khaki and red sofa with two red cushions, a mirror above the sofa, a matching chair and a rattan chair with a red seat and back and a striped cushion. There was a large wood cocktail table in the middle. To one side there was a stone top and wrought iron table with a wood lamp and a two-line phone on it. In front of the living area there was a full size fireplace with a glass cover and mantle. To the side of the fireplace there was a Phillips remote controlled TV and a Technics receiver and five CD player. There was also small kitchen area including a sink, two burner stove, microwave oven, dinnerware, cutlery, and half size refrigerator.

Our favorite feature was the view of the beach and bay from almost any point in the room. There was also a porch with two plastic chairs and small table where we could sit and enjoy the view.

The room was painted off white and had a couple of prints in the bedroom area. There were no other adornments on the walls. This was fine because the main tableau was just beyond our balcony.

Food And Restaurants The Beach House provided complimentary continental breakfast for guests in the morning and complimentary wine and cheese receptions in the lobby on Friday evenings. Guests had to visit area restaurants for other meals.

Amenities Complimentary newspaper and continental breakfast, down comforters and pillows, bottled water, cotton bathrobes, Aveda brand toiletries including shampoo, conditioner, body lotion, bath gel, cotton swabs, make-up mirror, and blow drier. There was a sofa sleeper in the living area.

Facilities Pool, Jacuzzi, meeting facilities, fitness center, and business center.

Fitness Center The Hotel’s fitness facilities occupied 170 square feet and offered two exercise bikes, one stair machine and free weight dumbbells.

Pool Yes. It was approximately 20 feet x 40 feet, including a view of the ocean from the pool deck

Activities Sport fishing, golf at two nearby award winning courses, tide pools and reefs, acres of hot houses and field flowers, redwood preserves, surfing – some of the biggest waves in California, bird refuges, horseback riding on the beach, scenic bluff and hill top hiking trails along the ocean and bike and skate rentals in town. In addition, guests could visit the town of Half Moon Bay quaint Main Street with shops and boutiques, restaurants, bookstores and winery and cooking class spots.

Conference Facilities There was plenty of meeting space (1800 square feet) including four separate stages for meetings or special events offering views of the mountains or Half Moon Bay. All the rooms had fireplaces. Beachside barbeques for special occasions were organized by the in-house catering department.

Other Guests could request spa services such as massages and facials in their guest rooms or in the treatment room.

Check-In-Check-Out Excellent, with no wait

Cleanliness Excellent

Date Of Review April 2005

Reviewers Article and Copyrighted Photos by Elena del Valle

Would You Stay There Again? Yes

Overall Impression We were intrigued by the air of reverence and hushed awe the mention of The French Laundry inspired. Before dining there we heard from locals it was nearly impossible to get reservations to this California icon of gourmet food. Those who knew someone who had been there said wistfully that it had been excellent and all agreed it was by far the most notable restaurant in the area. Although our initial attempts to secure a reservation failed, eventually we secured a table thanks to a last minute cancellation. It was worth the effort and one hour drive in the dark and winding wine country roads from our rental villa. Next time we will stay nearby.

Service at The French Laundry was superb. Staff members were professional, friendly, and well rounded. The French Laundry served contemporary American cuisine with French influences. In spite of course after course of rich tasting dishes, I never felt overfull. Although I had favorites, everything was appetizing, well prepared and presented.

From the inner garden area, large glass windows showcased the spotless kitchen. I could see staff members near the window chopping vegetables and others further back concentrating on specific aspects of meal preparation. For a few minutes I watched the staff in action, slicing, sautéing, stirring, clearing and cleaning precisely and with the air of practiced and regimented perfection reminiscent of military personnel.

Chef Thomas Keller, who was at The French Laundry the night I dined there, looked serious and focused when we met later that night. He was polite and after a brief greeting returned his attention to directing staff activities. This attention to detail and zealous vigilance, I became convinced, was the secret behind the popularity of his restaurants. Congratulations to the chef and his staff for their many restaurant industry accomplishments. I look forward to a return visit to The French Laundry or sampling one of the growing number of Keller owned restaurants.

Chef De Cuisine Corey Lee

Handicapped Access The first floor of the restaurant was handicapped accessible.

Head Sommelier Paul Roberts

Location In the town of Yountville in Napa Valley

Opened-Renovated It was established in 1994; minor renovations took place in 2005

Owner And Executive Chef Thomas Keller

Pastry chef Claire Clarke

Restaurant Managers Laura Cunningham, Nicolas Fanucci

Size The restaurant had 62 seats and 2600 square feet of space to house 90 staff and guests.

Type Of Restaurant Contemporary American cuisine with French influences

About The Executive Chef Thomas Keller is chef and owner of The French Laundry, Bouchon, and Bouchon Bakery, in Yountville, California and Bouchon in Las Vegas, Nevada. In 2004, Keller opened Per Se in New York City, and received a coveted “four-star” rating from The New York Times. Keller is author of the award-winning The French Laundry Cookbook, published by Artisan and in its 18 printing. His highly anticipated Bouchon Cookbook was released in November 2004.

In 2003, Keller collaborated with Raynaud of Limoges, France and the design firm Level on a collection of graceful white porcelain dinnerware called Point sold nationwide. He also entered a creative partnership with renowned silversmith Christofle in designing silver hollowware currently in use at The French Laundry and Per Se. In addition, with The French Laundry General Manager Laura Cunningham, he launched Modicum, a 2000 Napa Valley Cabernet.

In 2001, Keller was named “America’s Best Chef” by Time Magazine and as “World Master of Culinary Arts” by a panel of international judges at the Wedgwood Awards. He and his restaurants have collected many accolades in the last decade, including seven awards from the James Beard Foundation: “Outstanding Chef: America,” “Outstanding Wine Service,” “Best Service,” and, in 2005, “Best New Restaurant” for Per Se.

In his teens, Thomas Keller learned to cook from his mother while working at the Palm Beach restaurant she managed. With no professional training, he moved to France and served in apprenticeships in ten Michelin-starred restaurants, including Taillevent, Guy Savoy and Le Pré Catalan. By the early 1980’s he was working in New York City where he gained national recognition at La Reserve and Restaurant Raphael. He then opened Rakel, where he developed a loyal following bolstered by rave reviews. In 1991 Keller moved to California to be the executive chef of Checkers Hotel in Los Angeles.

DÉCor-Ambiance The French Laundry was housed in a rustic two-story stone cottage surrounded by a country garden. The decorative style was contemporary with elegant touches. Uniforms were designed by Bragard and Robert Talbot; linens were by Garnier-Thiebaut and silverware from Ercuis.

Cellars Wine And Alcoholic Beverage Selection The restaurant had numerous wines made exclusively for The French Laundry. The wine department contracted with producers all over the world to do special cuvees for the restaurant. Wines were stored on and off-site in temperature and humidity controlled storage space. Their collection included 1,450 selections from 14 countries.

Meal “Cornet” of Marinated Salmon with Red Onion Crème Fraiche; Purée of Jacobsen Farms Nettle Soup; “Oysters and Pearls” “Sabayon” of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar; Jacobsen’s Farm “Escargot” Melted Spring Garlic, Sweet Carrots, Applewood Smoked Bacon “Lardons” and Marble Potato “Rissolé;” White Truffle Oil-Infused Custard with a “Ragout” of Black “Périgord” Truffles; Poularde Leg with a “Fricassée” of Provençal Vegetables, Niçoise Olive Sauce; Salad of Sacramento Green Asparagus; Hand-Cut “Tagliatelle” with Périgord Truffles; Sautéed Fillet of Redfish with Piquillo Peppers, Yukon Gold Potatoes, Caramelized Fennel Bulb and “Sauce Bouillabaisse;” Maine Lobster Tail “Cuit Sous Vide aux Beurre Doux, “Devil’s Gulch Ranch Green Asparagus, Sunchoke “Rissolé” and Périgord Truffle “Coulis;” “Sauté” of Moulard Duck “Foie Gras” Pickled Ramps, Crystallized “Gros Michel” Bananas and Young Sorrel Leaves; Pan Roasted Four Story Hills Squab with Heirloom Beets; “Reblochon” with Apple and Belgian Endive Salad;

Desserts: Valrhona White Chocolate “Granité”, Passionfruit “Consommé” and Niçoise Olive “Nougatine ;” « Coffee and Donuts” Cappucino “Semi-fredo” with Cinnamon-Sugared Donuts; Valrhona Bitter Chocolate “Soufflé”, Plumped Michigan Cherry Relish and Brown Sugar Ice Cream; “Mignardises”

Wine pairing the Pierre Gimmonet, Brut “1er Cru” Champagne (with canape), Cantina del Taburno, Falanghina (with escargot), Servin, Chablis, “Montee de Tonnerre,” 1er Cru (with pasta) Kiralyudvar, Tokaji, “Cuvee Ilona,” Hungary (with foie gras ) Modicum, Cabernet Sauvignon, “Morrell Vnyd,” Rutherford (with big meat) Chambers-Rosewood, “Museum Muscat,” M.V. (with dessert).

Special Menus Set menu ($175 per person)

Other French Laundry accepted reservations by phone only (707.944.2380). Each day, they released several tables to Opentable.com, an online reservations website. The French Laundry staff received training education in food, wine and service seminars throughout the year.

A semi-private dining room was available for parties of 8-12. The French Laundry was recognized by a number of publications including the Five-Star-Award from Mobil Travel Guide 2005-1999; “Best in the Americas,” Restaurant Magazine in 2005; “Best Chef,” Readers’ Digest in 2004; #1 in “The World’s 50 Best Restaurants,” Restaurant Magazine for 2004 and 2003; and “Best Service” James Beard Foundation Award in 2004 and 2003. The French Laundry is a member of Relais & Chateaux, Relais Gourmands and Traditions & Qualité, two French associations.

Reservations Required A minimum of two months in advance

Date Of Review April 2005

Ease Of Making Reservations Although securing reservations was difficult and frustrating, the service and meal made up for it.

Reviewers Article and Photos by Elena del Valle

Service The French Laundry service was above and beyond the norm. It was stellar. Staff were meticulous, efficient, well organized, knowledgeable, helpful and when appropriate spontaneous. Wine and water glasses, empty plates and cutlery were cleared as if by magic. Spacing in between courses was well orchestrated, including a brief break. After learning of my challenging drive through a mountain passage to reach the restaurant, one of the staff volunteered a printout of driving directions to facilitate my return drive for which I was immensely thankful.

Would You Dine There Again-Recommend It? Yes

Overall Impression What a view! Blessed with fabulous weather, we were curious of what awaited us behind the discrete Inn façade when we arrived at the narrow Inn entrance. Once inside, we marveled upon discovering the magnificent view from our penthouse suite. The Inn’s promotional materials said, “There are hundreds of hotels around San Francisco bay, but only one on it…” It delivered on its subtle promise of a waterside location and surpassed it with attractive accommodations, capable staff and more. From our suite’s desk, living area and porch we had an unobstructed marvelous view of San Francisco and part of Sausalito. If a picture is worth a thousand words, we had many thousands of words of a picture perfect view.

Connectivity Our room offered complimentary high speed wireless access.

General Manager Mark Flaherty

Handicapped Access An elevator provided wheelchair access to all three floors and some rooms could accommodate handicapped guests.

Length Of Stay Two nights

Location In downtown Sausalito, just outside San Francisco

Owned Bill Mc Devitt

Pets Allowed No

Size The Inn had 29 rooms and suites in a one acre property and was three stories high

Year Opened-Renovated 1994 renovated in 2004/05

Lobby And Common Areas A sleek contemporary style was prevalent at the Inn. This contrasted with the building’s rustic seaside exterior. In the lobby, original artwork included works by Jean Cluseau-Lanauve, Jacques Eitel, and contemporary San Francisco artist Noah Levin.

Bathrooms The bathroom had a large glass enclosed shower with dual shower heads, one of these was rainfall style (vertical spray rather than the angled spray of standard showers), a W.C. in the corner and a pretty frosted glass sink. There was half bathroom near the entrance, adjacent to a small wet bar area where the honor minibar was located. It featured an intriguing full length ceramic sink.

Room Our 700 square foot penthouse suite (#313), decorated in khaki and white, was even more luxurious and spacious than the photos conveyed. We entered through a small hallway leading to a living area with a striped earth tone fabric sofa, a cloth terracotta armless chair to one side and a rattan chair on the other. Facing the sofa was a double level glass and wood table, beyond the table there was a working fireplace and a hanging mirror. To one side of the fireplace was a built-in white recessed bookshelf over terracotta colored wall. On it were decorative vases in various shades of black and green. To the other side, there was an entertainment center with a remote controlled Gateway flat screen TV, a Samsung DVD player and a Panasonic CD player (set to a wonderful classical music station when we arrived). There were many lamps: two on the wall, one on a wooden side by the sofa, another stood next to the entertainment center and a stool/drum. The floor was carpeted in khaki except in the corner where a large Jacuzzi bathtub stood facing the bay and San Francisco. The Swiss plastic tub made by Bain Ultra was set in front of a three paneled window and faced two large windows. Each window offered an electric privacy screen. A beautiful white orchid plant, similar to one at the entrance hallway, kept bathers company.

Our suite was serviced twice daily, regular cleaning in the morning and a turn-down service in the early evening. In the middle of the room, across from the sofa and fireplace, there was a king bed with a wood night table to each side of it. There was a lamp on each night table. The bed had a McRoskey Airflex custom made mattress from San Francisco. On a side wall there was a Gateway remote controlled TV. Favorite features included the fireplace, two skylights – one by the closet and the other over the bathtub, and the porch which was adjacent to the desk area and offered the suite’s best view of downtown San Francisco.

Artwork included original woodblock prints by Hajime Namiki, and objets d’art Zulu basketry from local Sausalito art gallery Spirits in Stone. There were custom-designed furnishings by Jason Lees Furniture Design of Berkeley, California and Franciscan Interiors of San Francisco.

Food Breakfast and afternoon happy hour wine and snacks were served. Breakfast featured 10 kinds of fresh fruits, prunes, cereal and milk, fresh orange juice, organic yogurt, sliced wheat bread, bagels, individually wrapped mini cheeses, cream cheese, butter, jam, muffins, and fruit pastries. There was also coffee, regular and decaf, eight kinds of Azo tea (tea bags) including several herbal infusions and decaf green tea. In the afternoon, there were local wines, various cheeses, crackers, French style bread and a good-looking selection of fruit including berries and grapes.

Amenities Complimentary San Francisco Chronicle in the morning, fruit and bottled water (on our floor), microfiber bathrobes, shower cap, Hermes brand toiletries including shampoo, conditioner, body lotion, and bath gel.

Facilities Breakfast and afternoon snacks were served in a small room near the entrance,

Pool No

Other Two fragrant fresh gardenias gave the room a special aromatic touch. Guests had the option of parking with the Inn’s valet service or on the public parking nearby. We took advantage of the valet service, which was well-organized, friendly and fast.

Many media had visited the Inn before us and praised it including: “Inn of the month” in Country Living Magazine 2005, Recommended by MS Magazine 2005 Denmark. Recommended by Escape Magazine 2005, Sweden; “Best Place to rekindle a romance” North Bay Bohemian 2005; “Room with a view” featured on Fine Living Channel 2004 & 2005;”Amazing…beautiful inside and out” featured on KPIX Channel 5 Evening Magazine 2004;”Million dollar views “Karen Brown Guides 2005; “My favorite hotel in the world” Santa Clarita Living 2005; Recommended by Atlanta Journal Constitution 2004; Recommended by New Orleans Times Picanye 2004 & 2005; “20 Best Seaside Getaways” Sunset 2004; Recommended by and featured in Disajn Magazine Sweden 2004; and Recommended by Bay Guardian London 2004.

Check-In-Check-Out Excellent, with no wait

Cleanliness Excellent. We happened to be in the room when the Inn’s housekeeping staff knocked on the door. A team of three swirled in and scrubbed, mopped, sprayed, dusted and made every corner clean.

Date Of Review April 2005

Reviewers Article and Photos by Elena del Valle

Would You Stay There Again? Yes