Amid views of coastal dunes, the Morro Bay Estuary, and Morro Rock, golfers drive, pitch, and putt their way through the nine-hole executive course at Sea Pines Golf Resort. As native wildlife such as waterfowl dwell among the fairways, guests tee off for the afternoon or warm up on the driving range, two putting greens, or dedicated chipping area. Those who prefer to ride a well-trained horse rather than break a bucking golf cart can board their own equine friend at Sea Pines' stables and roam the 8,000-acre Montaña de Oro State Park. In addition, Sea Pines Golf Resort offers overnight stays for humans at The Lodge, whose spacious rooms overlook Morro Bay and the golf course's manicured landscape.
The chefs at The Pita Pit stuff fresh white and wheat pitas with patrons' choice of more than a dozen toppings, 14 sauces, and four cheeses. Like placing sequins on a turtleneck, diners customize their pitas to taste, but the eatery's menu suggests premade configurations such as the spicy black-bean vegetarian pita with an array of garden greens and the prime-rib pita, which cossets taste buds with tender slices of beef. Sink herbivorous fangs into the falafel pita or give a coliseum-style thumbs-up to the chicken caesar pita filled with bacon and parmesan cheese. Any wrap can slip off its pita to seduce tongues in the form of a salad loaded with toppings such as hummus, cucumbers, and pineapple.
Natural sunlight floods the interior of Shell Beach Salon & Spa, helping to create the illusion of a seaside resort. Even so, guests might notice a conspicuous absence of sand and sharp seashells as they make their way past stylists clipping and coloring hair at six stations. The spa’s aestheticians nixed those skin-damaging elements of decor, and their passion for healthy skin also compels them to cleanse and hydrate complexions with professional GlyMed products. Whether you choose to indulge in a facial, a mani-pedi, or one of nine massages, the spa’s private rooms ensure a relaxing session.
The Saucelito Canyon story begins in 1880, when three acres of Zinfandel vines were planted in the rugged terrain of the upper Arroyo Grande Valley on California’s Central Coast.
A new chapter was written a century later, when Bill Greenough painstakingly restored the abandoned old vineyard in 1974.