Tommy Bahama Miramonte Resort & Spa in Indian Wells, Greater Palm Springs just opened on November 1st after a $20 million renovation, combining island living with desert luxury. The resort offers 215 guestrooms, villa suites, and 35,000 square feet of event space. Grapefruit Basil, the signature restaurant, serves coastal-inspired dishes, and there's a poolside bar, Chiki Palm.
The resort's spa, Spa Rosa, offers desert-inspired wellness treatments. Guests can shop at Rosa Boutique and enjoy world-class golfing at Indian Wells Golf Resort. For more information or reservations, visit TommyBahamaMiramonte.com or call 442.305.4500.
Photo Credit Tommy Miramonte Resort & Spa
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from the blog
- 02.16.26 – Tomatomania Returns to Roger’s Gardens for Its 15th Year
- 02.16.26 – Trail Runners Welcome Spring at Whiting Ranch
- 02.12.26 – A Valentine’s Night Inside the Films of Tim Burton and Danny Elfman
- 02.10.26 – The Groundlings Bring Legendary Improv to Musco Center
- 02.09.26 – A Valentine’s Gift Guide for Every Kind of Love
- 02.08.26 – Valentine’s Sweets Worth Sharing at South Coast Plaza
- 02.02.26 – A Century of Modern Dance at the Musco Center Celebrating Martha Graham
- 02.02.26 – CHAGEE Opens at The Shops at Mission Viejo Feb. 6–8
- 02.01.26 – Bardega Sets Grand Opening Celebration in Laguna Hills
- 01.30.26 – More Nights, More Boots on the Floor at Westwood Coast
- 01.30.26 – Marelle Santa Monica Sets the Tone for Coastal Dining on Ocean Avenue
- 01.30.26 – Los Angeles Is Having a Moment in 2026
- 01.19.26 – Small-Batch Botanical Wellness for Dogs
- 01.17.26 – THE NOTEBOOK Musical Set for Segerstrom Hall in 2026
- 01.16.26 – A Valentine’s Weekend to Remember in Huntington Beach
- 01.13.26 – An Exciting Career Update
- 01.12.26 – Lunch & Learn at Zov’s Bistro Focuses on Brain Health
- 01.11.26 – Dry January, Done Right at Khan Saab
- 01.08.26 – Strickland’s Ice Cream Celebrates 90 Years and Two Sweet Years in Costa Mesa
- 01.04.26 – THE DAILY HEALING Presents Healing House Lido
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- 01.12.26 – Earlybird Flies Into The LAB With One-Pound Burritos
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