My husband and I recently returned to Carmel Valley Ranch and had several meals at the Lodge Restaurant. Each dining experience was unique and better than the next. My only problem was knowing when to stop eating! Chef Tim Wood utilizes local ingredients, including vegetables from the Ranch's own organic garden. Even the honey and sea salt are sourced on the premises!! We were lucky enough to meet the fish purveyor, who brought in some fantastic Pacific Ocean fare that we dined on at dinner. The flavors and textures of each meal were an event all to themselves. The service was impeccable and the wait staff was knowledgeable, friendly and attentive. Desserts were sinful and there were also s'mores available on the patio. I can't wait to go back!!