Part Dirty Dancing-style summer camp and part quaff ranch resort, Carmel Valley Ranch debuts a stunning $35 million revamp following the joint venture between Hyatt Hotel heir John Pritzker and SF-based JDV Hotels (Hotel Adagio, Angeleno, Hotel Vitale). The resort is home to its own Pete Dye-designed golf course and new 11,000 sq. ft. Aiyana Spa and new state-of-the-art fitness center that cost a reported $20-million to build.

Resort amenities abound expanding from one of two lavish new on-site pools to hiking trails, hilltop yoga program, 2-acre organic garden, 4-acre lavender farm, cooking class venue, in-house astronomer and beekeeping facility that maintains assists in the pollination calendar for the surrounding farms and wineries in addition to the resort's own 400-acres of sprawling countryside. Culinary prowess comes by way of executive chef Tim Wood and Hayato Nogaki, Wood having honed his culinary skills at the Rainbow Room in Manhattan and later under Cal Stamenov at Bernardus Lodge.

The Room:

A total of just 139 rooms mean a large guest to land and staff ratio at what seems like a rambling countryside estate. Rooms feature c cheeky rustic aesthetic that mixes elements of old and new amongst The 139 revamped guestrooms wood-burning fireplaces and large terraces overlooking the Carmel Valley. Look for more of a practical JDV feel in rooms in lieu of sterile Hyatt interior design, satiating hip parents as well as young kids with a mix of large living space and conjoining room ideal for longer summer stays.