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W ith a few days of much-needed rain attempting to quench our San Diego region over spring break in early April, my 9-year-old daughter, Isabella, and I jetted off for a quick girls' getaway to Palm Springs for a mix of rest, relaxation, and indulgence. Our destination: e Ritz-Carlton, Rancho Mirage, which recently completed a two-year, multimillion-dollar remastering that blends the resort's luxury experience with the beauty of its desert surroundings. Light earth tones inspired by the sandy dunes and rugged terrain blend with mid-century features that incorporate organic textures and natural materials, from stone- clad walls to handcrafted wood accents. Sweeping views of the mountains and the valley are framed by expansive glass windows, inviting outdoor firepits, and serene patios — I especially loved drawing open the curtains each morning to take in the serenity. Upon arrival, we dined at e Edge Steakhouse and were welcomed with a sample of the "Edge Old Fashioned" cocktail presented in a crafthouse smoking cloche (a non-alcoholic spritzer was concocted for Isabella). I enjoyed the Elk Carpaccio and Watermelon Caprese, but the menu's stars include sought-after cuts of beef including American Mishima Wagyu Reserve, a Black Opal Australian Wagyu Tomahawk, and a 45-day Dry-Aged C.A.B. Pride Ribeye. e resort's other signature restaurant is State Fare Bar & Kitchen, a tribute to California's bounty featuring local wineries and small-batch distilleries alongside dishes crafted from seasonal ingredients. State Fare offers all-day dining from sunrise breakfast service to dinner with specialties that draw from locally-sourced partners to include the Green Heritage Farm Achiote Roast Chicken and Pomegranate Glazed Steelhead Trout. PHOTO BY DON RIDDLE IMAGES Desert Daydream Plugging back into nature at the reimagined Ritz-Carlton, Rancho Mirage BY MIA PARK detour destinations ranchandcoast.com 70 MAY 2025 RANCH & COAST MAGAZINE