Rancho Loma, or what owners Laurie and Robert Williamson call "a Restaurant + Rest," is a serious departure from a traditional B&B. The pair purchased these 300 acres, dotted with live oaks and home to white tailed deer, and converted the 135-year-old limestone farmhouse into a restaurant. Surrounding fields of strawberries, heirloom tomatoes, and almond, pecan, and peach trees now supplement the daily changing menus. The property’s five stand-alone cottages are modern and minimalist, with polished concrete floors, southern exposures, sliding glass doors, Frette linens, and—in the case of the King Room (the best to book)—a freestanding soaking tub. Equally as important is what you won’t find: Rooms don’t have TVs and most cell phones are blissfully unable to get a signal.
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