The Inn At Rancho Santa Fe Is Luxurious While Honing In On Zero Waste

Many go to California for its beautiful beaches but this New Yorker was over the moon to get lost amidst the remarkably beautiful setting that makes up The Inn at Rancho Santa Fe outside of San Diego. With a history already a century old, The Inn reopened in November 2023 after significant renovations and new ownership. Flora and fauna abound—not to mention charming lounges, nooks, and high-end eateries, there’s simply no itch for the sea when The Inn is, well...The Inn.

From spacious rooms with modern touches to reminders of its long history throughout the property, one of its founding architects, Lillian Rice, would be proud to see her eco-forward vision still shining as it does today. As one the country’s earliest licensed, female architects, Rice continued to be involved with The Inn, formerly The Village, until her death in 1938. Maintaining an edifice that intimately aligns with the natural landscape was at the core of her philosophy and something that still resounds today even at first glance at the 21-acre oasis.

When Hunger Strikes

It might be easy to get caught up in the scenery, as beauty marks every turn, but when hunger reveals its head, the eateries at The Inn are just as exceptional; they fulfill something for the eyes and nourish the discerning foodie’s palate. Although guests may get lost on their first, second, or third trip from concierge along the winding paths when locating their rooms, that Eureka moment happens soon enough. Stops to the Café, Bing’s Bar, and Lillian’s then becomes second nature and turn into sought after pastimes throughout the stay.

When you take the time to delve into Lillian’s (aptly named after architect Lillian Rice), the plush retro decor gives way to an extensive, albeit focused, menu for breakfast, lunch, and dinner, as well as their popular weekend brunches. At the helm is Chef Moira Hill who has become well-known for her kitchen practices and philosophy, which emphasizes zero waste and sustainability.

The San Diego native has made her away around many of the city’s top kitchens, more recently Nolita Hall and Tidal, before jumping on board as Executive Chef at Lillian’s last fall as the property completed renovations and launched its latest rebranding effort. Unlike some of her previous experiences, this foray challenges her and the team to simultaneously think about themselves as both a hotel restaurant and all that encompasses, while also branding themselves as a stand-alone, high-end eatery with a diverse demographic. They provide food for all the nooks across the property—from the restaurants, pool and spa, to room service and its many events—an endeavor most would agree is a heavy haul for one kitchen.

As spring slips into summer—with even more of that enviable California sunshine—Hill and her team have begun to tweak the menu, capitalizing on beautiful new produce and local farm ingredients. Nevertheless, steak dishes, salads, and a couple of pastas—including one that’s stuffed—tend to be mainstays. “With such a diverse group of guests coming through, there’s such a difference between what people want for lunch versus dinner,” said Hill. That’s why she keeps a balance of light and heartier fare on the menu, no matter the season. Porterhouse with green garlic butter and local vegetables, anyone?

Unlike some restaurants that have a dedicated pasta maker, Hill prefers for everyone on her team to try their hand at it at Lillian’s. “I want everyone in the kitchen here to share in the joy and have the ability to make pasta, Hill said.” People are often very intimidated to make pasta, but, “It is one of the most gratifying things you can do,” she continued.

Residents from Rancho Santa Fe, a population of approximately 3,152 (2023) make up some of the regulars who dine at Lillian’s. “The property is very unique,” said Hill. “The ability to have so many regulars who live in the area really helps establish a one-on-one connection, and to get a feel for what guests are really coming here for.” Even for locals, it is a quiet getaway; it’s a luxurious, private experience unlike what might be found at a more traditional hotel.

Waste Not...

Hill’s Zero Waste practice and philosophy is No Joke. In additional to being a skilled butcher, with an emphasis on a nose-to-tail practice, Hill and her team apply such principles to just about everything they can in the kitchen at Lillian’s and at Bing’s Bar, the adjacent bar named after Bing Crosby who was a longtime resident of the area. They’ll use basil stems to make the herb oil used for their tomato soup; “We use onion skin and dehydrate it for onion powder; we use the abductor muscle of scallops and dehydrate it to make a scallop powder. It’s used like a savory salt which gives food that umani taste; and we’ll use unspoiled fruit along with lemon peels to make simple syrup.” Hill says she also hopes to work more closely with the bartending staff at Bing’s to further integrate the same practices for their expansive cocktail menu.

As The Inn, Lillian’s, and Bing’s Bar continue to embody their new surroundings, and the massive rebranding effort underscoring all they do, Hill mentioned the importance of everyone shifting their mindset from what the property used to be to living in the present. “We want to embrace the rich history of the Inn, but mesh it with all that’s new.”

Cheers to that.

Dining Highlights:

King Salmon Crudo with truffle ponzu, tempura crunch on the patio at Bing’s with their White Christmas cocktail, which has Hendrick’s Gin, Aperol, seasonal berries, and egg white. Tuna Tartare with beer-battered avocado, jicama, and a yuzu marinade; Lamb Chops with mint chimichurri, whipped blue cheese, honey walnut; Butternut Agnolotti with roasted eggplant, parmesan, and sage; Seared Scallops with togarashi butter, ginger and lime; and for our sweet bite, with a dramatic, structural presentation, the Beehive Honey Baked Alaska, and Carrot Cheesecake.

Upcoming Events

Chef Moira Hill will lead the culinary portion of a five-course Farm-to-Table event, complete with pre-dinner tour and music, at Sage Hill Ranch Gardens on June 22.

The Inn at Rancho Santa Fe will be hosting “Unbridled at the Inn,” an Opening Day After Party for the Del Mar Racing season on July 20.