HotelChatter

For dinner, served Tuesday-Saturday from 6:00-9:30pm, there are more upscale options to enjoy either in the tiny indoor dining room off the lobby, or out on the front patio by the hotel driveway fronting on Pacific Avenue. The tuna tartare appetizer topped with a lemon avocado crème and savory red pepper coulis is light and juicy ($14). The warm goat cheese salad, pictured above, with summer greens, heirloom cherry tomatoes, avocado and radish is bathed in a red wine vinaigrette ($10).

Go classic Americana and get the Waguy beef burger on a toasted pretzel bun with aioli, white cheddar, caramelized onions and cherry tomatoes, with a side of mac ’n cheese ($16), or opt for something a little more heart-healthy like the filet of black cod on a bed of huge, bright red, honey-roasted farmers market beets with a celery-almond pesto drizzled on top ($21).

Relive your camp days with S’mores for dessert, or enjoy the last days of summer and the last moments of your meal with a fresh-made strawberry shortcake with whipped crème fraiche ($7 each).

Though there were few surprises on Patina alum Micah Fields’ menu, the food was all fresh, fun, and beautifully presented. We have a feeling we’ll be back, especially if we get the chance to watch the sunset from the hotel’s rooftop bar, High, before dinner again.