Renaissance of The Ritz-Carlton, Rancho Mirage

RCRANCH_00294_conversionThe Edge Steakhouse, Photo Courtesy: The Ritz-Carlton Rancho Mirage


A revitalized luxury resort is back in the Coachella Valley, and I couldn’t be happier.

Ever since I worked at a local television station in Palm Desert back in 2010, I felt there was a void in the valley of a high-end, upscale hotel chain… that is until The Ritz-Carlton, Rancho Mirage reopened two years ago.

The resort first opened in 1988 and morphed into the Lodge, then later it turned back into  The Ritz-Carlton, Rancho Mirage before going through bankruptcy and closing its doors for years.

Recently, the resort underwent a massive renovation and reopened as The Ritz-Carlton, Rancho Mirage in 2014.

The resort sits 650 feet above the desert floor in the Santa Rosa Mountains.

Overlooking the picturesque Coachella Valley, the Edge Steakhouse — the resort’s upscale steak and seafood restaurant — gets its name from its spectacular location, perched at the edge of a cliff.

Like the breathtaking view, the food and service do not disappoint.

The restaurant’s dry aging room is what sets the Edge apart from other steakhouses in the valley, according to general manager, Damien Jenkins (pictured below.)

While I don’t eat meat (I’m a pescatarian), my date loved his bone-in Rib-Eye (aged 35 days).  At the restaurant, I learned that the dry aging room is temperature controlled at 36 degrees Fahrenheit with 80 percent humidity.

According to Jenkins, the combination creates a dry aged marbling rind around the beef.

The beef is aged anywhere from 21 to 140 days.  Once the aging process is complete, the rind is cut-off and what’s left on the inside is a flavorful, tenderized cut of beef that is supple and juicy.

I chose the scallops, which were pan seared and cooked to perfection. I would highly recommend them to any seafood lover.

Sides are served family-style… we chose the broccolini which was finished with chili flakes to give it a kick, brussel sprouts (sans guanciale/ham) and roasted wild mushrooms (a combination of shiitake, porcini and cremini mushrooms cooked with a dash of sugar and balsamic vinegar.)

I would go back and order the exact same dishes because everything was tasty and hit the spot after spending the day in the hot desert sun.

#desertdining #theedgesteakhouse #ranchomirage #tasty #highlyrecommend


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Brussel Sprouts, Bone-In Rib-Eye (35 Day Aged, Day Boat Atlantic Scallops, Bread Pudding, Old Fashioned)


Day Boat Atlantic Scallops


Me and Damian Jenkins, General Manager


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