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New Wave

Laura Ness | April 30, 2018 | Food & Drink Story Eat

In a bold redesign, The Conservatory at The Ritz-Carlton, Half Moon Bay, has been transformed into a modern beach house. Dramatic floor-to-ceiling views of the sparkling Pacific Ocean greet guests as they settle into the comfy couches and club chairs upholstered in ocean-inspired patterns. Custom woven rugs of wool and silk on sleek hardwood, as well as tabletops of timber and marble, further set the tone for a luxurious yet relaxed coastal escape. Homegrown draft cocktails like the zesty tequila-based Seaplane pair perfectly with the highly Instagrammable towers of seafood, cheeses and charcuterie. Executive chef Xavier Salomon’s reimagined menu evokes glistening seaports from Portugal to Morocco. “We’ve added more international and exotic flavors,” he says. “Tuna tartare with Moroccan spices, chickpea fritters, polenta olive oil cake—these are dishes that transport you.” Warm cod brandade, whipped with olive oil and cream, is a favorite from his childhood in France. The Heritage pork chop goes decidedly Middle Eastern—with lentils, eggplant, dates and yogurt—while the quinoa pilaf with pine nuts, Meyer lemon, mushrooms and arugula pesto is an homage to his wife: He’d never heard of quinoa until he met her. 1 Miramontes Point Road, Half Moon Bay, 650.712.7000

Originally published in the April/May issue of Silicon Valley

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