Mid-fall, and Texas was still pulling a rebellion against cool weather.
Since the state refused to turn down the thermostat, we evicted ourselves to sunnier skies and chillier temps to celebrate our 14 year anniversary.
Back in 2021, we got our first taste of San Francisco and fell hard. The quick access to nature, the foodie culture, and the glittering views had us completely mesmerized.
So, we put it on repeat.
CHAPTER 1: From Fresno to Fres-Yes
Goal one: hotel check-in and dump the baggage.
Driving into Fresno had me second-guessing everything. My first impression? Deserted, stale, and completely lacking heart. Scanning the vast brown-scape, I genuinely wondered if the plane had accidentally routed us to Fresno, Texas instead.
Thankfully, it was California.
Turns out, Fresno is a major farming and orchard hub—heavy on almonds, tomatoes, and citrus. The further we drove from the airport, the brown gave way to endless rows of lush green fruit trees lining the highway.
Much more Cali style.
Basecamp: The Darling Hotel
For ultimate relaxation, we anchored at The Darling Hotel in Visalia.
It’s a stout white building planted firmly in their no-frills downtown center—a 1935 historic landmark artfully brought back to life with a full 2020 revamp. Even with a cozy footprint, the soaring ceilings and oversized windows give it immediate grandiose appeal.
Heavenly high windows flooding the room with natural light.
A clever plush “Hello Darling” pillow right on the bed.
An oversized bathroom anchored in classy gold and black accents.
Lush lime trees in the parking lot—RJ even snagged a fresh one to boost his morning green juice.
Recommended for anyone who appreciates historic bones with modern flare.
No Reservation? No Problem.
Freed from our bags, we headed straight upstairs to Elderwood, the hotel’s rooftop restaurant. Sunset and dim lighting set a romantic mood among a buzzing crowd.
We kept it light: salmon, halibut, and broccolini.
The Foodie Verdict: A juicy piece of salmon happily resting atop a savory jalapeño rice cake, surrounded by a subtle, sweetened cream sauce. Layered, textured, and delightful.
CHAPTER 2: Fog, Giants, & Farm-to-Table
A chilly morning and high altitude set the scene for Sequoia National Park. Fog rolling through massive trunks makes you feel tiny in the absolute best way.
We paid our respects to General Sherman—the largest living tree by volume on Earth. Standing at the base of something that’s survived millennia puts every daily schedule into instant perspective.
Market Bites at Bravo Farms
After hiking the mountain air, we refueled at Bravo Farms Restaurant. Downstairs features an incredible artisan marketplace full of local grabs, but the real gem is upstairs in the Hayloft—a relaxing, dimly lit library/bar setup complete with deep seating, solid wood tables, and walls of packed bookshelves.
The Standout Meal: The Loaded Asian Chicken Salad. I typically don’t get hyped about greens, but this one was phenomenal. A sweet poppy seed dressing balancing crisp green apples and candied nuts perfectly.
CHAPTER 3: Tech Snooping & Campus Life
A Bit Into Apple Park
Pristine lines. Heavy security. An aura of quiet secrecy.
We grabbed chai teas, walked around the massive Mirage glass installation, and leaned straight into snoop mode.
The Only Gripe: No mugs left at the visitor center. Apple, you are a multi-trillion-dollar tech giant. You expect me to believe you haven’t mastered inventory control for coffee mugs 🤨
A Peek Into Google Life
Next up on the tech tour: Google headquarters.
The famous primary-colored Google bikes cruising the paths.
Whimsical sculptures and outdoor art, including the massive Penny Bear.
And yes—I actually snagged a mug here. Advantage: Google (as I write this on my Macbook)
CHAPTER 4: Hillsides, Caves, & Bugs Bunny
The San Rafael Casita
Our Airbnb home base was a cozy, spotless hillside retreat nuzzled right in the heart of San Rafael territory.
Mornings started with quiet poolside Bible study, accompanied only by visiting hummingbirds. Pure peace.
GunBun Winery Tour
We met up with fam for a tour of Gundlach Bundschu (GunBun)—one of California’s oldest family-owned vineyards, boasting six generations of winemaking.
You can smell the oak and rich fruit the second you step into the aging caves. We walked straight out into the vine rows and picked ripe grapes right off the stem. They look like tiny blueberries, but taste intensely sweet and jammy.
Fine Dining at Valenti & Co.
Greeted warmly at the door by the hostess (who happens to be the wife of the chef/owner), the meal was exceptional from start to finish.
The standout dish? Rabbit Ragù.
That’s right. I ate Bugs Bunny, and he was delicious—tender, rich, and tastes like the best slow-braised chicken you’ve ever had.
We capped the night off by ordering three separate desserts. The house-made ice cream won handily.
CHAPTER 5: Ocean Air & City Soul
Stinson Beach Pivot
Our surf lessons in Bolinas got canceled due to high tide, so we pivoted straight to Stinson Beach.
The cool coastal mist and sound of the surf led to a spontaneous, deep chat with a couple visiting from Trenton, New Jersey. We all joked about how much money we’d need to pull off living in California full-time, and lost track of time so completely that we accidentally made them late to meet up with their friend who was getting married.
(Sorry, David… hope they made it!)
Fairfax Vibes & Movie Night
We explored Fairfax—the eccentric, free-spirited soul of Marin—and caught a screening of the new Street Fighter movie at the theater to round house kick off the evening.
San Francisco Wrap & SFO Museum
Our final day brought us back into the heart of the city:
Chinatown: A stop at Grant Place Restaurant for roasted duck, dim sum, and flaky egg custard tarts that melt on your tongue.
SFO Culture: Before catching our flight home, we spent time walking through the SFO Museum exhibit highlighting the Women of Afrofuturism. A powerful, inspiring note to end the journey on.
All in all, round two in The Bay Area set another record for our favorite getaway spot. We’re already planning a return visit to properly shred some waves (with training wheels, of course) and take shots of olive oil straight from the groves.
Cali, we will return for a threepeat!
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