"What from the street appears to be a Silicon Valley office park gradually reveals itself as a rambling luxury resort. Navigate the pathways around understated cottages and Michelin-starred Madera to arrive at the majestic, expansive pool of Rosewood Sand Hill. Lined by more than 100 chaise lounges, the pool beckons hotel guests and day-pass customers alike. Acclaimed chef Seamus Mullen presides over the resort’s food program, and the pool menu is a thoughtful selection of light, warm-weather food, leveraging olive oil and spice to maximum effect. Most popular are grilled halibut tacos, lifted with mango salsa, coleslaw, and lime. Other essentials include avocado “dip”; coconut milk-doused ceviche with taro chips; and housemade cracker-like flatbread turned out of the property’s own wood-burning oven. The killer “spicy with tequila” cocktail features lime, agave, chartreuse, bitters, and serrano-infused tequila. Finish with fresh fruit paletas sourced from the Mission or a San Francisco classic, the IT’S-IT." - Laura Smith Borrman
