content: I wasn't sure to expect as this is my very first Kimpton experience ever. I've always heard good things, but I'm a bit of a snob and let's face it, I don't like being out in the middle of the desert. I mean, what is out here other than cacti and tacky Southwestern decor?\n\nWell, let me tell you I was all wrong. \n\nTaggia is great Italian out in the desert. We ate poolside for lunch today and it's been a while since I've felt so glamorous. \n\nThe bread is crusty and delicious. Everything that rustic Italian should be. I drenched the green olive bread in olive oil with a little salt and pepper. OoooooOOOhh. I think that was, uh, 6 slices that I downed.\n\nThe prosciutto crudo was ordered with a side salad instead of fries. It came out and I got looks of envy from my workmates who ordered the pizza or salad or turkey sandwich. *snore*\n\nI haven't seen this much prosciutto on a sandwich outside of my home in a long while and the mozzarella was plentiful and fresh with just a drizzle of olive oil. MMMMmmhhmmm.\n\nI don't think that people normally yelp side salads because really it's just a side. But there was an artful simplicity to this side of greens lightly tossed in a vinaigrette with julienned red onions on top. So pretty and so perfect with the sandwich. \n\nI couldn't have done it better myself.\n................................................................................................................\n2 October 2007\n\nWe had a \""working lunch\"" at Taggia. My branch chief and director both ordered my prosciutto crudo. I felt like the most popular intern there.\n\nI wanted another side salad so I went for the tuna sandwich which is tons more elegant than the average school yard version.\n\nWhole chunks of moist tuna with olive oil and sea salt with halved cherry tomatoes that were white, yellow, and orange. How chic!\n\nIt turns out that the chef at Taggia abhors cream and mayo (holla!) and refuses to mayo up sandwiches and drown pasta in cream sauce.