Spring 2024

180 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 The grounds of Quail Lodge are lush and verdant, and native plants abound. The pool area provides an inviting calm within the beautiful landscape for a peaceful swim or relaxation in the sun. ing the patio project, crews counted more than 40 plant species on the grounds. The resort team saw an opportunity to better connect guests with the lavender, camellias, parlor palms and Australian tree ferns lining garden pathways. Children now can win a prize by completing a playful botanical scavenger hunt, and new sig- nage explores various plant highlights. “Guests can roam the property freely, and we put signs out so that people know what they're walking by on the grounds,” Lermen says. Some of those walks lead to Edgar's Restaurant and Bar, which offers daily lunch service and happy hour specials in the Quail Lodge Clubhouse. The Covey Grill, off the resort lobby, opens daily for breakfast and serves bar snacks and dinner on select nights (check the website for seasonal schedules). Executive Chef Goran Basarov leads the resort’s culinary team, dishing up steaks, seafood and California fare made with ingredients from local farmers and growers. The Covey Grill reopened in 2023 after a full indoor-outdoor remodel. Wooden beams Spacious guestrooms feature crisp white linens and furniture in soft shades of blue and green.