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From its spacious home in the sprawling Rosewood Sand Hill Resort, Madera soars with vaulted ceilings, a warming fireplace, and prominent exhibition kitchen. It has a very upscale yet lodge-like ambience, from the polished wood table tops to the shining wood beams overhead, further enhanced by the friendly and efficient service team. An affluent mix of corporate crowds and hotel guests consistently fill the expansive room lined with oversized windows—the views from which are an extraordinary tableau of verdant mountains and evening sky. The kitchen is undeniably skilled and consistently operates at a high level in creating contemporary dishes with Californian ingredients. The 24-hour braised Wagyu beef stomach is superbly rich with tenderness akin to short ribs, balanced with a deliciously vinegary cabbage-carrot slaw and crisp black rice arancini with tangy blood orange flavors. Even humble sides do not disappoint with the likes of roasted and caramelized Brussels sprouts with smoky chestnuts drizzled in Madeira-brown butter. Sweet poached pears artfully arranged with toasted gingerbread, whipped ginger foam, and refreshing Poire William sherbet combine as a lovely dessert finale.