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bluEmber Restaurant Review: A revamped menu and the palm-laden environs of the Omni Rancho Las Palmas Resort & Spa set the stage for this culinary journey. Texas-born chef de cuisine Ethan Holmes has abandoned the restaurant’s former Mediterranean and Asian-influenced menu for a more farm-to-fork experience. Velvety Brie fondue with Chardonnay-poached apricots and Serrano ham arrives to the table simmering and accompanied by a side of toast points. Burrata and tomato salad features juicy heirloom tomatoes and Lego-size blocks of watermelon topped with creamy burrata --- a sweet and savory mix. Meanwhile, grilled asparagus is slightly charred and tossed with chunks of blue cheese. Signature dishes include pan-seared striped bass with dino kale and a creative carrot-cashew pesto, and a grilled rib-eye with warm marble potato salad and green garlic chimichurri. Skuna Bay salmon, available on both the lunch and dinner menus, may be prepared a textbook medium rare upon request. The wine list offers an array of domestic and international selections. Done in rich chocolate hues and with arched windows overlooking the resort grounds, bluEmber greets guests with a bar at its entrance and offers a lounge menu, too.