The pool at Solage at Calistoga.
Forget having the soggy fries or drab burger while you hang by the pool. These Bay Area hotels are upping the ante with seasonal poolside menus for San Francisco’s (sometimes impossibly) high expectations.
The vibe: Now that Pizzando is heading up the pool menu at the relaxed Hotel Healdsburg, you don’t have to leave your watery oasis to feast on their coveted thin-crust pizzas—but at least have the decency to get out of the pool to eat it.
The dish: The perfectly-blistered Neapolitan pizza with Brentwood corn, tallegio, spring onion, and mortadella.
The vibe: Even if you’re not staying at this delightfully kitsch Tenderloin hotel (and even if you’re not donning a bathing suit), you can order poolside from the Chamber’s brunch menu.
The dish: The Japanese omelet with chorizo, tempura shiso leaves, cana de oveja, and scallions.
The vibe: Considering the croquet courts of this country club and resort are just around the corner, the pool is surprising lax, with a health-forward menu using ingredients from the hotel’s garden.
The dish: The “Shrubs” tonic—meaning apple cider vinegar that’s infused with fruit and herbs, and mixed with seltzer. Opt for the refreshing cranberry and Douglas Fir.
Carmel Valley Ranch
The vibe: Summer camp for adults, set in the hot hills of Carmel Valley. They also use ingredients from their garden and honey from the apiaries.
The dish: Yuzu chicken with cilantro pepper scallion salad in palm-sized local iceberg lettuce cups. Or truffle fries, because let’s face it: You can never go wrong with truffle fries.
The vibe: A new family friendly pool at one of Wine Country’s most tucked away resorts, overlooking a vineyard.
The dish: This one is for the kids. The lunch fixings are classic (like a house-brined turkey sandwich with a caramel apple for dessert), and come in the ranch’s new metal lunchbox program. Yes, like the ones you had in second grade. Ah, nostalgia.
The vibe: Urban solitude at the indoor infinity pool.
The dish: The 125 Third Street Club Sandwich is classic San Francisco: Fresh Dungeness crab, celery remoulade, little gem lettuce, and pink peppercorn aioli piled on—what else?—toasted sourdough.
The vibe: Quiet and romantic, lined with serene palm trees.
The dish: Michelin-starred chef Brandon Sharp keeps it fresh, local, and simple—the watermelon salad with sheepsmilk feta, salsa verde, and cucumber is all you'll need.