There are places on this lovely planet of ours that are truly special and can bring out feelings of awe that even that hardest person would stop and reflect on what there senses are telling them. California’s Big Sur coast line is one of those places. The gateway to this picturesque coast line is the Carmel Highlands.
Highlands was laid out in 1916 by developers Frank Powers and Franklin
Devendorf. This one of a kind community is only about 3 miles south of
the quaint hideaway of the rich, famous and infamous Carmel-by-the-Sea
or known simply as “Carmel" by those in the know. Who lives here you may
ask? Carmel Highlands has some of the most expensive homes in the
along famed highway one we pass Point Lobos a 3,400 acre nature reserve
that features some of the most iconic views in the United States. A
quick turn and we see our destination. The 4 star Hyatt Carmel Highlands
Resort and Spa.
into the porte-cochère we were greeted by our footman who directed us
to the lobby to check in. Our hideaway was ready and were escorted
champagne flutes in hand to our large suite with views that brought
tears to our eyes. Upon opening the door to our suite our eyes were
drawn to the floor to ceiling windows overlooking the Big Sur coast
around the room our eyes locked on a huge standalone jacuzzi tub facing
yet another floor to ceiling widow with a view we would soon not
Over whelmed with the
beauty before us, we took out seats on our outdoor patio and sipped our
Champagne before venturing out to explore the property.
first stop of the evening is the Sunset Lounge with spectacular views
of Point Lobos reserve. It is here we met our effervescent host Shelly
Rodriquez as we sipped on classic cocktails and the sun provided us a
colorful show of purple, orange and yellow hues as it slipped below the
We sampled some tasty bites and highly suggest the
Highlands Inn Clam Chowder with manila clams, yukon gold potato, bacon
and chive and Dungeness Crab Cakes on shaved fennel and roasted red
pleased with the start of our evening, Shelly suggested dinner with a
view at the award winning Pacific Edge restaurant. We could not help but
be impressed as we walked down the hallway adored with AAA 4 Diamond
awards year after year, Top 100 Restaurants in America by Zagat, Top Ten
Restaurants with a View by USA Today and Grand and Excellence awards by
Taking our seats by the huge windows
with jaw dropping views we settled in for the evening. Chef Chad Minton
and Executive Chef Alvaro Dalmau, Executive Sous Chef were ready to show
off their best. With Chefs like this at the wheel, we let them do the
driving for the evening.
first course literally was soured right outside of our window. The
Monterey Bay Red Abalone with braised endive, meyer lemon,
wildwatercress and burgundy truffle was an excellent way to experience
what Pacifc Edge is all about. A flavorful Ceviche featuring local
halibut , scallop and coriander provided a nice segway to our next
on world class wine with a world class view, our palates waited with
anticipation for what would be coming to our table next. Our next
delight arrived as smiles grew across our face when the Short Rib
appeared. The Short Rib with potato risotto, swiss chard, foraged
mushrooms and natural jus fit the bill just right by providing us with a
savory rich course.
The next course was “fit for a
king” and a king it certainly was. A large Alaskan King Salmon graced
our table accented by haricot vert, far west fungi yellow oyster
mushroom with a chardonnay sauce. These chefs did the salmon justice
with layers of fresh flavors that did not over whelm the star of the
dish and let it shine.
Tahitian Vanilla Bean Crème Brûlée with
berries, vanilla crème chantilly, almond florentina and royal tokaji
wine co. tokaji -aszu, 5puttonyos, hungary was the perfect way to end
the day on the big sur coastline.
a restful sleep serenaded by the nearby Pacific Ocean we decided to
enjoy breakfast Al Fresco overlooking Yankee Point on the redwood deck
at the resort’s California Market. Looking over the menu we could not
resist the Pont Lobos Benedict. Dungeness crab, avocado, cilantro with
hollandaise on an english muffin was one of the best benedicts we have
had in a very long time.
happy and satisfied we headed out for quick visit to experience the
beauty of nearby Point Lobos before meeting our host for yet another
Shelly suggested we meet her for a goodbye lunch back
at the California Market. Returning back to the resort from Point Lobos
we took our seats with an ocean view to enjoy their lunch time fare.
Shelly met us and had already had two dishes on her mind and we agreed
of course. Dungeness Crab cakes with avocado relish, spicy remoulade and
a rich balsamic proved she was right. This is a guest favorite and we
can see why. Fresh, creamy and spicy all in one dish.
didn’t complain when she told us more crab was on the way and this was
her personal favorite. Crab and Lobster Spring rolls with thai chli and
wakami salad with its crispy texture is the perfect finger food. Both
dishes were extraordinary and enjoying them with a local craft beer was
an added bonus.
Hyatt Carmel Highlands, overlooking California’s scenic Big Sur
coastline luxury hotel provided us with much more than a brilliant
night’s sleep next to breathtaking ocean views great food and amenities,
it provided us with an experience. We highly recommend you experience