The tiny hamlet of Kenwood dates back to the late 1800s when it was part of a Mexican land grant. In 1895, the townspeople voted to name the location Kenwood, because it’s original name, Guilicos (after the land grant name), was too difficult to pronounce.
Located in Sonoma County’s Valley of the Moon, Kenwood is a scenic location where you can explore the area’s parklands, savor great food and wine or just kick back and relax. It’s only about an hour from San Francisco.
Stay: Kenwood’s options for overnight accommodations are limited. In additional to a Mediterranean-style resort there are a couple of B & Bs. Or you can stay in nearby Glen Ellen or Sonoma.
Kenwood Inn and Spa is a luxe romantic getaway that combines European design with the artisanal flair of wine country. The friendly staff provides excellent service.
Surrounded by oak groves, walnut orchards, fruit trees and vineyards, the property has the feel of a private villa. Through chiseled stone archways, discover courtyards, lush gardens, wrought iron detailing, two heated pools, a coi pond and an old grist mill with an indoor Jacuzzi.
In the comfortable rooms and suites, nestle up to the fireplace, relax in a deep-soaking bath and/or melt on the featherbed. We even had a back door that led right to the outdoor hot tub. In the morning, a full breakfast awaits (included with your room). Choose from juices and bottomless bubbles, just-made pastries and cereals, fresh fruit and smoothies, local organic yogurt as well as daily favorites from the chef. We savored farm fresh eggs, house smoked bacon, Italian sausage and country potato hash.
Dine: The Restaurant at Kenwood Inn and Spa is exclusively for guests. Choose to eat on the patio, by the fireplace or inside with its bird’s eye view of the kitchen and enjoy the Italian cuisine, country décor, and casual ambience. Products from local purveyors and from the Inn’s gardens and groves dominate the menu. Crispy bruschetta has a lively combination of fire roasted red peppers, artichoke, basil and arugula on top. Baby beets are served warm in a salad with ricotta, green apple and a prosecco vinaigrette. A poached farm fresh egg yolk sits atop the risotto al carbonara alongside English peas, mushrooms and prosciutto. Lots of interesting choices on the international wine list. After luscious coffee gelato, we strolled back to the room.
PATTY BURNESS can be found on Twitter at @pattygb