Historic Sea Ranch Lodge to reopen Oct. 1
The Sea Ranch Lodge, set on 53 acres of dramatic Northern California coastline, today announced it will reopen this fall 2021 after undergoing an extensive revitalization project. Concepted by locally-based general contractor David Hillmer and a collection of designers including architectural design firm Mithun, landscape architecture design studio TERREMOTO, and interior design firm The Office of Charles de Lisle, the multi-year restoration breathes new energy into the property while preserving the original architecture and integrity. Sea Ranchers, neighbors and visitors will enjoy a new dining room, solarium, bar and lounge, café, and general store all within its original 10,000 square-foot structure as well as a revamped post office and more than 500,000 square feet of land for events featuring stunning views of the Pacific Ocean.
“With the restoration and reopening of The Sea Ranch Lodge, we are excited to honor the vision of the original developer and original group of architects including Al Boeke, Lawrence Halprin, and MLTW (Charles Moore, Donlyn Lyndon, Whitaker, and William Turnbull) – stewardship and respect of the land, sustainability for The Sea Ranch and creating a gathering place for all Sea Ranchers,” said Kristina Jetton, General Manager, The Sea Ranch Lodge. “As we continue to fulfill their original masterplan, we will always design and host experiences here that live in harmony with the natural elements that make The Sea Ranch so special. We look forward to welcoming Sea Ranchers, locals, visitors and the next generation of creators to dine at our new restaurant, walk the trails, enjoy a memorable event in the meadow, or simply come by and be inspired by this magical coastal setting.”
The Sea Ranch Lodge is located in Sonoma County, 100 miles north of San Francisco within the larger 7,000-acre Sea Ranch community which consists of 2,200 private homes clustered at intervals marked by cypress hedgerows, sprawling meadows, rolling hills, redwood and Douglas fir forests and ocean views across 10 miles of the Pacific’s coastal shelf.
The architectural renovation of the Lodge was inspired by the original Sea Ranch architecture and landscape: the wind-shaped coastline and traditional barns. The goal with the Lodge was to simplify and clarify the original structure to focus the experience on the natural setting and exceptional views. Spaces were opened and recombined to create a simpler plan with better connection to the exterior, orienting the public spaces toward the true amenity of The Sea Ranch Lodge: a meadow rolling gently toward the Pacific Ocean.
The designers maintained the character of the Lodge by undoing past alterations to bring the spaces closer to their original appearance and using historically correct materials and details. The interiors were rebuilt with new materials sympathetic to the original graphic simplicity found in the building itself. The design intent was to furnish the Lodge in an organic, casual manner, with loose references drawn from the many styles that had been used throughout the building’s history. Low lighting and comfortable furniture combine to create a space that is colorful and graphic, current, and simple — echoing the windswept energy of the rocky bluffs and the modern attitude of Northern California.
The dining room
Helmed by Executive Chef Eric Piacentine, previously of Big Sur Bakery, The Dining Room at The Sea Ranch Lodge brings a new iteration of “rugged refined dining” to the destination with elevated contemporary comfort food that is complemented by stunning panoramic views of the Pacific Ocean and open meadows. Featured dishes include Warm Goat Cheese with Prosciutto and Pistachio Crumble, Local Honey and Figs to start; Homemade Pappardelle Pasta with Foraged Mushrooms and Parmigiano-Reggiano; Sonoma Duck with Wild Rice, Beets and Huckleberries; or Fresh Seafood in Local Fish Bone Broth and Foraged Seaweeds for the main course; and desserts including a Local Gravenstine Apple Galette or Sweet and Savory Donuts with Assorted Dipping Sauces as a nod to Chef Paincentine’s family’s bakery roots. Guests can enhance their dining experience with local and Old World wines and classic cocktails with botanical accents.
Open for lunch and dinner, The Dining Room honors the legacy of the Lodge while tantalizing guests’ palettes with flavors that celebrate the bounty that the area has to offer – from locally-sourced produce to the freshest catch. The Dining Room menu aims to offer approachable pricing – inviting locals regularly and inspiring visitors to make the trip – served with the same warmth and care as if diners were guests in a private home.
