bluEmber at Rancho Las Palmas Resort and Spa
Classically Modern, Innovative Cuisine

Chef de Cuisine Todd Claytor, Executive Chef Leanne Kamakona, Manager Rafael Lopez on the picturesque Ember Patio at dusk.

Inspired by the blue heart of the flame, bluEmber is the heart of Rancho Las Palmas Resort and Spa, and showcase for its recent $35 million renovation. The classically modern restaurant was designed for KSL by The Puccini Group, which created the notable Blue Fire Grill at La Costa Resort and Spa in Carlsbad, California.

Outdoors, both dining and lounge seating on the Plaza and Ember patios take advantage of gorgeous views, the signature blue flame of three fire pits, and live jazz entertainment five nights a week. This added luxurious ambiance for outdoor dining is very popular with bluEmber patrons and is a high priority when making reservations.

Rich mahogany, soft pewter, and copper with a touch of the tropics in rattan and leather seating, bluEmber’s clean modern lines create a compelling yet intimate atmosphere throughout the bar, dining rooms, and marble counter show kitchen.

Distinctive copper mesh chandeliers cast a soft glow. The massive mahogany and copper bar, set off by glazed pewter tiles, is accented with driftwood. A detailed collection of monochrome cactus photos lines the walls of the intimate 24-seat Wine Room.

Chef de Cuisine Todd Claytor has created an innovative California-inspired menu, infused with Mediterranean and Asian influences, using fresh ingredients purchased from local ranchers and organic growers. Chef Claytor’s culinary training began in the Chicago kitchens of Charlie Trotter’s to L’Auberge in Sedona where he was invited to cook for then-Secretary of State Colin Powell at the James Beard House.

At bluEmber, he puts his own touch to such innovations as the signature “Mac and Cheese” with orecchiette, duck confit, port wine onions, and wild mushrooms; the bluEmber Greek Salad; Baked Australian Lobster Tail with Mediterranean roasted vegetable cous cous; and the Eight-hour Braised Pork Shank with wild mushroom risotto.

A variety of private and semi-private dining options for up to 48 guests are available. The restaurant is open for breakfast, lunch, and dinner seven days a week from 6 a.m. to 10 p.m. The bar stays open until midnight on weekends.

SHOWN ABOVE: A few of the tempting menu items served on Chef de Cuisine Todd Claytor’s fascinating menu, clockwise from the bottom — an appetizer of Seared Sea Scallops, Hawaiian blue prawns, chanterelles, pear tomatoes, and pea purée; a selection of their popular Grown-up Cupcake Collection, Tiramisú, Classic Confetti, and bluEmber Signature; Eight-Hour Braised Pork Shank, organic green beans, baby carrots, sunburst squash, and wild mushroom risotto with puttanesca sauce. Shown with a bluEmbertini, made with Grey Goose Citron Vodka, Blue Curaçao, Triple Sec, and muddled lemons.

“ A classically modern dining space with upscale personality and style.”

MENU HIGHLIGHTS

APPETIZERS
Brandt Beef Prime Bouvette
Signature “Mac & Cheese”
Braised Short Rib Ravioli

ENTRÉES
Seared Diver Scallop
Seafood Trio
Brandt Beef New York
Eight-Hour Braised Pork Shank
All Natural Veal Scallopine

DESSERTS
Grown Up Cupcakes:
Romantic Red Velvet, bluEmber Signature, Desert Date, Coco Las Palmas, Classic Confetti, Macadamia Nut Banana Cream, Tiramisú

BEST OF THE CELLAR

RED WINES
Château Montelena, Napa, Cabernet Sauvignon
Stag’s Leap, Napa, Merlot, 2004
Lancaster, Alexander Valley, Meritage, 2003
Opus One, Napa, 2004
Quintessa, Napa, 2004
J Nichole’s Vineyard, Sonoma, Pinot Noir

WHITE WINES
Cakebread, Napa, Chardonnay, 2005
Clos Pegase, Napa
Homage Chardonnay
Les Pierres, Sonoma, Sonoma
Cutrer Chardonnay, 2005
Source, Napa, Sauvignon Blanc, 2003

SPARKLING WINE
Charles Heidsieck, France, Blanc de Millenaires, 1998
Moët & Chandon, France, White Star
Perrier Jouët, Fleur de Champagne, 1998

SPECIALTY DRINKS
Pomegranate Mojito
Espresso Martini
bluEmbertini

BLUEMBER
AT RANCHO LAS PALMAS RESORT AND SPA
41-000 BOB HOPE DRIVE
RANCHO MIRAGE, CALIFORNIA 92270
(760) 568-2727

More Information - Websites, Maps and Directions

BY PAMELA BIERI
PHOTOGRAPHY: ARTHUR COLEMAN/ASSISTANT: TIM CARTER
FOOD STYLIST: ROLAND BIERI