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Supping Away: Indian Wells: Renaissance Esmeralda dining

 p1140499-w500-h500.jpgCAVA

p1140502-w500-h500.jpgWith two main dining possibilities other than room service as Sirocco was closed, on my first evening at the hotel I opted to try Cava for supper. Cava is the hotel restaurant adjacent to the pool area, serving fresh California cuisine.

After some debate with myself about the carbohydrate/caloric load of a burger I ended up ordering the Greg Norman Kobe burger and fries. It came with aged cheddar cheese and caramelized onions, and a sundried tomato horseradish sauce. I only took a couple of bites of the bun but enjoyed the Kobe beef patty with the onions, lettuce and cheese. The burger was very satisfying after the foodless plane trip and I also treated myself to a glass of Wairau River New Zealand Sauvignon Blanc.

GLO

p1140512-w500-h500.jpgp1140509-w500-h500.jpgFor  supper the second night at the hotel I wandered down to Glo, the Lobby and  Sushi Bar for some sushi. I ended up sitting at a comfortable table in the lobby area where I enjoyed a second glass of the Wairau Sauvignon Blanc and two excellent sushi rolls, the Esmeralda Roll and the Glo Roll.

p1140515-w500-h500.jpgThe Esmeralda roll consists of spicy tuna, cucumber and gobo (burdock root) topped with salmon or tuna, tobiko, scallions and micro greens, with the house ponzu sauce.

p1140517-w500-h500.jpgThe Glo sushi roll according to the menu is a tempura shrimp roll topped with micro greens, tobiko, white tuna and spicy aioli. Since  both my rolls came with similar sauce patterns I suspect there is some creative license on the part of the chefs.  Anyway both sushi rolls were absolutely delicious.

p1140566-w500-h500.jpgRoom service:

I was pleasantly surprised on ordering from room service at a time when the hotel was literally fully occupied, to receive my order within twenty minutes instead of the "under 40 minutes" that they had said it would take. Well I guess technically 25 minutes is under 40 but anyway it was far more efficient than I had anticipated. 

p1140567-w500-h500.jpgTwo of the dishes I tried from room service were a spinach and artichoke dip which was supposed to be an appetizer but was actually  a very filling meal, and the artisan cheese platter with a brie, and a firm cheese that had the aroma of truffles. I asked for grapes instead of olives and the kitchen obliged.

 

p1140519-w500-h500.jpgOn the third night I again opted for the Lobby Bar area and ordered the smoked Atlantic salmon toast with thee onion cream, English cucumber, capers, red onion slaw, served on a multi grain toast. It made for a very satisfying light supper and I ordered it on another occasion too.

SIROCCO:

p1140531-w500-h500.jpgThis restaurant is billed as serving "award-winning Italian Cuisine." I made a reservation for dinner and we were seated at a table by the window with a lovely water view. The service was excellent, attentive and efficient but not obtrusive.

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While we were perusing the menu we were brought some bruschetta, and then an amuse bouche of beet ravioli stuffed with spinach and ricotta cheese in  a creamy Alfredo sauce.

For my main course I ordered the vittello (veal scallopini) alla piccata, one of my favorite dishes. The veal was perfectly cooked and the sauce had a delicate lemon touch. Served with roasted fennel, it was very nice. At the suggestion of our server, the second main course was the Fazzoletti alla Bolognese-  a spinach pasta with Kurabuta pork ragu.

Overall I was very impressed with the quality of the food and the service at the hotel.  With time constraints I only had one evening opportunity to dine away from the hotel so I am most appreciative of the staff and the food experiences here.