89 dishes
At the Ranch House Dinner, guests celebrated the spirit and legacy of Julia Child with an unforgettable Ranch House Dinner at Mattei’s Tavern with a family-style feast that showcased the bounty of local purveyors
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Ask what it is made with. The menu does not list the ingredients.
Diners experienced a fanciful and convivial private dining experience dreamed up by celebrated interior designer and event curator Rebecca Gardner, founder of Houses & Parties
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Diners embarked on an unforgettable culinary journey at Hotel Jerome with the world-renowned Swedish chefs who helm the historic Sofiero Castle. Inspired by local Scandinavian ingredients, their five-course menu created an enchanting night of flavor exploration
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
A pure, soulful expression of Costa Rican ingredients and Latin American culinary rituals, Grano is the chef’s laboratory. Warm, inviting and rustic in style, the dishes served tell a story – of a place, traditions, ingredients. Influenced by cuisine throughout Central America, the menu hosts a rich palette of flavors with great variety and ever-changing food and beverage journeys
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
The most captivating culinary experiences
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
At Auberge Safari, dining is not bound by place or time — it moves with the rhythm of the wild. A leisurely breakfast beneath a canopy of trees one day, a picnic lunch with your guide in the bush the next. From casual meals under canvas to lantern-lit dinners under the stars, the table is wherever the day takes you
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Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask whether anything is added to it, on its own this is vegan.
Mauna Lani celebrated the iconic flavors of Blue Ribbon Sushi as they marked their 30th anniversary, bringing their renowned culinary craft to the Kohala Coast
Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.
The heart of Texas ranching met the artistry of fine dining at Bowie House’s Ranch to Table dinner series, where diners connected with the land, livestock and ranchers who make it all possible
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Baja Lab Kitchen proudly presented two extraordinary events with Evan Funke, renowned pasta maestro and one of the world’s leading voices in Italian cuisine
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This three-day food celebration featured the best in gastronomy, wine and mixology, connecting chefs, sommeliers, mixologists, friends and neighbors in the name of culinary creativity
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
This interactive cooking class, led by olive oil harvester Theo Stephan, guided guests to prepare a full 8-course menu using organic, local ingredients
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An exclusive series of one-of-a-kind immersive dinners in partnership with the Ah-Haa School's visiting summer artists
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An unforgettable oceanfront culinary experience as we celebrate CanoeHouse Executive Chef Rhoda Magbitang’s Filipino heritage. Immerse yourself in an evening of tradition and flavor with our signature Kamayan dinner, a vibrant communal dining experience
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Guests indulged in the vibrant and diverse flavors of Filipino cuisine, where every dish promised a tantalizing blend of sweet, salty and sour tastes to transport your palate to the streets of Manila or the shores of Palawan
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Diners embarked on a culinary journey on foot through Portland, Maine, and tasted five restaurants’ quintessential flavors of the coast with Chef David Levi, founder of the former local five-star Vinland restaurant
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Guests embraced the vibrant spirit of Lunar New Year at Wildflower Farms – in collaboration with Mimi Cheng’s – with an exclusive dumpling-making class and festive specials at Clay, as we celebrated new beginnings and traditions
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Hotel Jerome brought Baja to Aspen with Fauna, recently awarded Best Restaurant in Mexico in the 2023 World’s Best Awards. Fauna is arguably the brightest star of the Valle de Guadalupe – one of the culinary world’s hottest destinations, known for its farm-to-table philosophy and unique ever-changing menu that combines the best of Baja California with modern cuisine
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A special retreat hosted by Alex Snodgrass of The Defined Dish as she celebrated her newest cookbook, Dinner Tonight: 100 Simple, Healthy Recipes for Every Night of the Week. This exclusive package included a two-night stay with a welcome reception and family-style dinner hosted by Alex, plus a signed copy of her new release
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Chef Hiram Martinez is synonymous with culinary innovation and pioneering the next generation of modern Mexican cuisine. He took over Blue Sky's signature restaurant, Yuta, for a remarkable 6-course tasting menu experience and demonstrated how he pushes the envelope in the Mexican culinary scene
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In a remarkable collaboration, Executive Chef Daniel Humm – acclaimed for his three Michelin Stars and seven James Beard Foundation Awards – collaborated with Wildflower Farms’ Executive Chef Rob Lawson to present an extraordinary plant-focused menu and weekend of epicurean programming
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At Bad Harriet, Hotel Jerome Executive Pastry Chef Ben Kunert pushed the boundaries of how pastry techniques are applied. Accompanying him was bar maven Mary Lou Mountain, who worked closely with Chef in creating a progressive cocktail journey meant to complete each dish
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Guests headed to Gracie's Farm with our talented team of female farmHers as we honored the land that has brought us the hardworking hero vegetables that nourish us through Utah's short growing season. The series paid homage to the synergistic connection between our farmers and Executive Chef Jason Franey
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An intimate family-style dinner inspired by Los Olivos' historic olive groves, Executive Chef Rhoda invited guests to a five-course dinner with Mediterranean influences and tableside presentations. On display were locally harvested vegetables and flavors transformed by Global Gardens' award-winning olive oil
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Once a year, Calistoga’s main street is reserved from end to end with a thousand-foot table in honor of the town’s annual harvest dinner. The event historically kicks off in celebration of a plentiful harvest, bringing together locals and visitors for the ultimate family feast
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The masterminds behind New York City's most coveted speakeasy, PS by Pine & Polk, took residency at The Lodge at Blue Sky for a two-week pop-up at the high alpine yurt – an innovative cocktail experience, serving thoughtfully curated libations and bites by PS at Pine & Polk
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In August, renowned visiting Chef James Kent took the helm of Yuta, Blue Sky's signature restaurant, creating a 5-course chef's choice menu with freshly harvested ingredients from our very own Gracie's Farm and innovative wine pairings
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Diners at Blue Sky celebrated the exceptional talent of women in the food and agricultural industries in a series of al fresco events hosted by Lynsey Gammon, the Director of Farming, Gracie's Farm at Blue Sky, and our favorite female guest experts who are leaders in their field
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This chef-led series brought local Latin ingredients and indigenous storytelling to Hacienda AltaGracia through the lens of chef-duo Norma Listman and Saqib Keval from Masala y Maiz. Located in Mexico City, Masala y Maiz explores the culinary and interpersonal connections between South Asia, East Africa and Mexico
Ask whether it is made with ghee, cream or yoghurt.
Diners at at our historic Newport mansion were transported back to a time of raucous parties of the early 20th century – when the East Coast’s most notorious families threw extravagant fêtes – with our one-of-kind, white glove experience at The Vanderbilt
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Hotel Jerome highlighted a number of dynamic women from across the globe whose talents have made them leaders in their industries and role models for the next generation
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Etéreo welcomed the chefs of Unapologetic Foods, the culinary empire behind NYC’s hotspot Dhamaka and Michelin-Star South Indian gem Semma. Earning multiple accolades, the duo has elevated authentic Indian food in New York City by introducing flavors that layer in a meditative way
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Etéreo welcomed Undercote, the highly acclaimed cocktail lounge beneath the Korean steakhouse of NYC and Miami, COTE. Principal bartender Sondre Kasin collaborated with Etéreo's team and curated a robust menu of creative cocktails at the Itzam bar
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Award-winning Chef Tyson Cole's signature dishes with menu by chefs Lucas Candler and Jack Yoss and curated sake pairings by Stuart Morris, one of the only American Sake Masters
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Named one of the top 50 Best Bars in North America, Selva Oaxaca Cocktail Bar is an ode to the diversity and richness of local ingredients and Mexican distillates
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Chef T.J. Steele’s Michelin-starred Oaxacan hot spot Claro traveled from New York for a special Thanksgiving weekend collaboration
Ask what it is made with. The menu does not list the ingredients.
Employees Only has been a pioneer of the craft cocktail renaissance in New York City
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Chef Matthew Kammerer, the innovator at the helm of the Michelin-starred Harbor House on the Mendocino Coast
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Chef Barton Seaver and other prominent Maine purveyors curated experiences at the White Barn Inn
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Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
In recent events, guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion courtesy of these world-renowned chefs
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is added to it, on its own this is vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it contains butter, milk or egg.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it contains dairy, egg, or an animal-based stock.
Ask whether they are cooked in butter and whether the griddle is shared with bacon.
Ask whether anything is added to it, on its own this is vegan.
Ask whether anything is added to it, on its own this is vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it contains butter, milk or egg.
Ask whether the dough contains milk, butter, egg or ghee.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Overlooking the Shakespeare Garden, The Garden Room, designed by interior designer Celerie Kemble, celebrates elegant rusticity with indoor and outdoor dining spaces inspired by the natural beauty of our property. Explore the Garden Delights, Market's Bounty and Garden Gastronomy menus while dining in the countryside
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Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens
Ask what else goes into it besides what the menu lists.
A pure, soulful expression of Costa Rican ingredients and Latin American culinary rituals, Grano is the chef’s laboratory. Warm, inviting and rustic in style, the dishes served tell a story – of a place, traditions, ingredients. Influenced by cuisine throughout Central America, the menu hosts a rich palette of flavors with great variety and ever-changing food and beverage journeys
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Overlooking the Shakespeare Garden, The Garden Room, designed by interior designer Celerie Kemble, celebrates elegant rusticity with indoor and outdoor dining spaces inspired by the natural beauty of our property. Explore the Garden Delights, Market's Bounty and Garden Gastronomy menus while dining in the countryside
Ask whether it contains dairy, egg, or an animal-based stock.
Pull back the portico curtains and venture inside Newport's glamorous downtown social destination. Step within the handsome navy blue-cloaked walls of the cozy Dining Room and settle into one of the dapper leather club chairs to enjoy dishes that feature the best of Rhode Island’s bounty from land and sea, and indulge in a selection of elevated pub-inspired dishes
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"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades
Ask what else goes into it besides what the menu lists.
19 dishes
This intimate, 12-course omakase-style experience melded extraordinary cuisine with an 8-part film series featuring the farms, fisheries and artisans behind each course
From April - November, guests immersed themselves in Rhode Island’s iconic export as they spent the day with the experts at West Passage Oysters – including a firsthand experience on how oysters are farmed, plus harvesting, shucking and eating fresh oysters straight from the water
Taikun Sushi – a premium omakase experience from New York City-based Chef Kei Yoshino – offered a one-of-a-kind epicurean experience at Bad Harriet, sourcing only the finest international and domestic ingredients for an unforgettable 14-piece, 9-course journey
La Gamella – the stunning signature restaurant at the heart of Collegio alla Querce – merges the raw beauty of the Tuscan countryside with effortless Italian style. A culinary haven in Florence that celebrates meticulous attention to flavor, the restaurant merges an artful approach to seafood-driven cuisine combined with Tuscan country comforts
Celebrated annually, National Caviar Day at Madeline meant indulging in customized Madeline caviar, caviar pizza, "bumps and bubbles" champagne and caviar pairings and more
The long celebrated Montreal culinary institution, Joe Beef, brought its philosophy of culinary excess and fun to White Barn’s Forbes Five Star, AAA Five Diamond dining destination
James Beard Award‑winning Chef and Uchi Owner Tyson Cole took over Timber Room with a signature nontraditional take on Japanese food featuring a multi-course omakase feast highlighting exquisite seasonal creations and impeccable seafood
James Beard Award‑winning Chef and Owner Tyson Cole's Uchi took over Prospect Restaurant with their signature nontraditional take on Japanese food, featuring a 10-course feast highlighting exquisite seasonal creations and impeccable seafood
La Docena in Mexico City is now one of the most acclaimed and socially responsible restaurants in Mexico. Alfredo Villanueva (of Villa Torel) was recognized in 2021 as one of the 50 Best Discoveries in food and spirits
Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught and foraged seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits
2 dishes
3 dishes
The Blues & Brews Beer Pairing Dinner coupled dynamic farm-to-table dining with some of Colorado's finest microbrews – plus live blues music
Guests of the Mayflower indulged in the tastes of Via Carota aperitifs alongside specialty Italian snacks curated by our culinary team – all to be enjoyed amongst the glow of our Tap Room pre- or post-dinner
51 dishes
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A dyad is a meeting of two complementary principles and elements. Dyades strives to achieve that ideal each day, reaching a beautiful and delicious harmony. Here, the menu menu changes with the seasons, making use of long-standing regional cooking traditions so that each dish reflects the landscape and the people that make the Limousin region so exceptional
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if they know which taps are vegan. Some beers are still cleared with fish gelatin, though most big brands are not.
13 Consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
With sweeping ocean views overlooking the white sand beaches of the Bahia de Banderas, dining at Casamilpa beckons the sharing of stories over agave driven cocktails and rich coastal fare. Menus are dedicated to the rich bounty of the sea and land, inviting coastal and Mediterranean culinary influences to permeate each dish
Ask what else goes into it besides what the menu lists.
Bear is the keystone of Stanly Ranch’s culinary offering, serving to connect creation with consumption. Low-key mornings on the terrace give way to a buzzy lunch. Dinner is a convivial experience highlighting the ingredients of Napa Valley through techniques such as grilling and fermenting alongside more traditional preparations to enhance flavor and add intrigue
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
White Barn Inn welcomed the Michelin-starred New York City restaurant Crown Shy for an exceptional weekend of menus that blend Crown Shy’s bold, technique-driven approach with Maine’s seasonal bounty, under the warm glow of our historic barn
Ask what else goes into it besides what the menu lists.
From sabering champagne over the terrace to Executive Chef Robert Curry's multi-course prix fixe Bastille Day menu, there is no better place to celebrate the spirit of la révolution than Auberge du Soleil. Hotel guests also enjoyed sample tastes of champagne throughout the day
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
The highly coveted, limited-release wines from Sadie Wines were thoughtfully paired with seasonal flavors curated by Executive Chef Rhoda, creating an unforgettable culinary experience
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Each dinner invited guests to celebrate the vibrant flavors of the Hudson Valley, with dishes crafted with ingredients freshly picked from our namesake farm, complemented with expertly crafted cocktails by Great Jones Distilling Co
Ask what else goes into it besides what the menu lists.
Just steps from the lifts of Deer Valley, guests reveled in the festive après atmosphere with crisp champagne, signature fondue, the gourmet Goldener hot chocolate or a house-made Bavarian pretzel
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
The Inn at Mattei's Tavern hosted the Women Winemakers' Bubbly Brunch, a weekend celebration honoring visionary women in winemaking
Ask what else goes into it besides what the menu lists.
The retreat as Mattei's Tavern partnered with Staglin Family Vineyard to offer a combination of delectable cuisine and exquisite wines
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Guests of Chileno Bay welcomed 2024 with toes in the sand, listening to the sounds of the iconic Cuban ensemble, Orquesta Buena Vista Social Club. The night began with a multi-course dinner at COMAL or YAYA before heading down to La Playita for a private live concert
Ask what else goes into it besides what the menu lists.
The annual Calistoga Food & Wine Festival was a celebration of local grape growers, farmers, chefs and makers. Guests enjoyed a walk-around tasting with gourmet food pairings and live music as we honored some of Napa Valley's most acclaimed restaurants and wineries
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Auberge du Soleil celebrated its fourth-annual Champagne Week with daily Champagne tastings hosted by premier and Grand Cru houses, along with tantalizing Champagne-paired dining experiences ini the Michelin Star Restaurant
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Hosted by the esteemed Master Sommelier Larry Stone of Lingua Franca, this exceptional evening was an opportunity to sample the unique terror and flavors of Oregon’s renowned Eola-Amity Hills wine region while enjoying the company of fellow wine enthusiasts and connoisseurs
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Collectible wine and collectible art came together to create Amuse Bouche Napa Valley Red Blend, a joint wine venture with Heidi Barrett and John Schwartz. This Pomerol-style Merlot/Cabernet Franc blend is made from some of the best grape sources in the Napa Valley
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
With over 30 years of history and evolution, this five-day epicurean extravaganza featured the finest culinarians of the region. From classically trained to self-taught to James Beard Award-Winning chefs, the 60 participants shared their talents and unique stories
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Alongside wineries that have a shared dedication to presenting the voice of the soil, guests joined us for an intimate dining experience that reflected the bounty of the land and various expressions of the terroir through six different wines
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
At the Midsummer Bloom dinner, guests enjoyed an unforgettable dining journey celebrating the captivating beauty of wild and edible flowers grown at Wildflower Farms. The family-style dinner party featured a plethora of vegetables and locally sourced proteins
Ask what else goes into it besides what the menu lists.
Nozomi, meaning hope, is Esperanza’s ode to the long-standing tradition of Japanese explorers who would brave the wild elements to cross the Pacific Ocean in hopes for a better life fishing and trading in La Baja
Ask what else goes into it besides what the menu lists.
Gramercy Tavern’s James Beard award-winning Executive Chef Michael Anthony curated dinners and events with Clay’s Executive Chef Rob Lawson, connecting the cuisines of New York City and the Hudson Valley
Ask what else goes into it besides what the menu lists.
Daniela Soto-Innes is a Mexican-born chef and the youngest chef named World’s Best Female Chef by the World’s 50 Best Restaurant Awards
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Quintonil has been on The World’s 50 Best Restaurants list since 2015, where it currently ranks ninth globally. Chef Roberto Solis, Owner and Executive Chef of Nectar, is known as the father of the New Yucatan cuisine
Ask what else goes into it besides what the menu lists.
San Francisco’s two Michelin-starred Saison hosted a fire cooking workshop and an intimate coursed dinner in Commodore Perry Estate
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Oxomoco, the Michelin-starred Brooklyn eatery serving cuisine authentic to Mexico’s southwestern region
Ask what else goes into it besides what the menu lists.
Santa Fe Wine & Chile Fiesta carefully curates programming featuring the Santa Fe restaurant community, wineries from around the world and top local and national experts in the sommelier and wine education realm
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where our culinary team draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt – enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what it is made with. The menu does not list the ingredients.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
3 dishes
This multi-course omakase menu took guests on a transformative culinary journey. When presented with each subsequent course, diners forged a deeper understanding of the passion and artistry that has gone into producing each ingredient
SoCal's seafood sensation, Broad Street Oyster Company, was on holiday at Mauna Lani's retro surf den, the surf Shack
California-inspired lifestyle brand Jenni Kayne transformed poolside cabanas into beautiful private champagne and caviar lounges