From the foods of coastal California to recipes reminiscent of the spice markets of ancient Persia, the desert continues to introduce inventive and even daring culinary options. Once again, the spring season showcases several newcomers to the dining scene, beckoning diners to indulge in exciting flavors and pay homage to a variety of global cultures. In this issue, we feature restaurants that celebrate the most creative combinations of ingredients, representing favorites from Greece, India, Italy, France, Iran, and America.
This California coastal driven restaurant within the iconic Colony Palms Hotel and Bungalows in Palm Springs has a view of – what else? – the shimmering blue swimming pool. The upscale take on California's cuisine creates a memorable experience to develop an ever-changing seasonal menu.
The eatery’s modern interpretation of American continental and classic European cuisine reflects an elevated experience with seasonal menus that rely on ingredients from local farms and purveyors, including Aspen Mills Bakery, Canyon Creek Mushrooms, and Perfect Pint Ice Cream.
Menu items receive rave reviews across multiple review platforms, with high praise for selections such as corn and fennel chowder, hamachi, classic chicken schnitzel, USDA prime 10-ounce ribeye, and sea bass served with artichokes à la barigoule, a popular dish from the Provence region of France.
An extensive list of wines is available as well as curated spirits, liqueurs and handcrafted cocktails made with fresh juices, herbs, and spices.
572 N. Indian Canyon Drive, Palm Springs, 760.969.1800,
colonypalmshotel.com/dining/overview
We now have empirical proof that great things come in small packages. An extension of Farm, The Front Porch serves elegantly styled, flavorful and healthy fare. From the same owners as Tac/Quila and Clandestino, fresh ingredients make up every dish including strawberry banana brulée waffle, caprese salad, citron crepe, baked brie, cauliflower ceviche, vegan wrap, sesame crusted raw Hawaiian ahi and so many others.
The interior is intimate and inviting while the handcrafted cocktails and fine wines served by the glass taste even better al fresco. Guests enjoy adult beverages such as botanical berry, Jalisco mule, tropic thunder, greyhound, gimlet, and key lime pie concocted with house infused vanilla bean vodka, lime, pineapple, cream, and graham cracker crumbs.
White wines pour Maison Madelaine, Frank Family chardonnay and Veuve Clicquot champagne. Reds include Stag’s Leap cabernet sauvignon, Francois Labet from Burgundy, France and Folktale pinot noir from Monterey.
117 La Plaza, Palm Springs 760.322.2724,
frontporchpalmsprings.com
Palm Springs has a sexy, sophisticated new hotel and a restaurant to match. Lola Rose Grand Mezze on the second floor of the Thompson Palm Springs highlights the lush life of the Mediterranean, with Levantine-inspired cuisine creatively reimagined with a Californian twist.
The tantalizing menu features fresh seafood, spiced braised meats, and poultry, all thoughtfully paired with the finest local ingredients from California. The experience is elevated by in-house baked bread fresh from the tandoor oven, adding a warm, artisanal touch to every meal.
Cocktails include tzatziki milk punch, pinkie’s up, and silk road sprotini with vodka, rakomelo, cold brew and sweet foam. The seafood menu serves up yellowtail and ahi crudo while the kebabs include saffron chicken, spicy lamb, beef tenderloin and swordfish. Greens cover burrata, citrus endive and Romanesco with Vadovaun yogurt and golden raisin marmalade while spreads present tomato labneh, fire roasted eggplant, and farm cheese. The Uptown Design District just gets better and better!
414 N. Palm Canyon Drive, Palm Springs, 760.841.2020,
lolaroseps.com
Stirring up “dishes made with love that will touch your soul,” this lovely little spot prepares Persian cuisine rich in history and tradition. Every dish incorporates a tantalizing exploration of flavors and textures, visiting aromatic avenues of saffron-infused rice, pomegranate molasses and slow-cooked stews.
Persian food balances sweet with sour and creates a harmony of spices. Appetizers include hummus plate, dolma (stuffed grape leaves) and salad Shirazi (chopped salad), while kebabs serve filet, chicken, salmon, and kubideh (marinated ground beef kebab with saffron rice, grilled tomato and pepper).
Stews and entrées include flavors such as fesenjoon, a tasty combination of sauteed walnuts cooked in a pomegranate molasses with roasted chicken. Soups, salads and desserts complete the meal, with items such as Caesar salad, ashe reshte (hearty soup with mixed beans, lentils and noodles), and fallodeh (faloodeh), a sweet treat of frozen rice noodles with lemon juice and sour cherry syrup.
1107 N. Palm Canyon Drive, Palm Springs, 442.268.5558,
saffronps.com
It’s easy to claim authentic Italian provenance, but it’s a lot more difficult to serve up the real thing. The owners of Trattoria Mezzomondo in Palm Desert, Elio and Luba Cavallari, have the heritage and history to prove their bonafides, preparing Northern Italian menu items that channel the flavors from Elio’s home near Milan.
Specialties include homemade ravioli, gnocchi and pappardelle with porcini mushrooms, enhanced by creamy white sauces and spices such as saffron and turmeric.
Starting off with flavorful garlic bread sets the tone for the meal. The imaginative menu also shares a variety of rotating specials, such as pollo Marsala with fresh house pasta, salmon in pink sauce, chicken piccata with quail eggs and carbonara with prosciutto. Guests rave about the bucatini all’Amatriciana with fresh ginger and garam masala as well as the Hokkaido scallops. Many dishes are inspired by the Cavallaris’ travels to destinations such as Brazil and Morocco.
73850 Highway 111, Palm Desert, 760.636.0575,
facebook.com/mezzomondopd
Proprietor Gina Mallano reminds us “Yes, Please” are two words that are positive, kind and part of the company’s core values. They also capture the name of her café, which is inspired by her childhood imagination, travels, experiences and professional background, communicating a welcoming vibe for everyone.
The lite stuff menu serves up egg white and spinach sandwich and plant-based smoothie, while the all day menu presents açai bowl, smoked salmon and bagel sandwich and avocado toast. The breakfast/brunch menu brings us tastes such as chilaquiles, eggs hollandaise, brown butter waffle, and chicken and waffle. Sandwiches include mushroom melt, tuna salad and pork belly banh mi while salads/wraps include farm salad and niçoise salad.
The oooh, I’ll have what they’re having! menu adds some whimsy with selections such as bloody Mary, brunch punch, mimosa, mimosa kit, and frozé (yes way!) which is a delightful mix of frozen strawberries and rosé blended to chilled perfection.
78065 Main Street, La Quinta, 760.296.1425,
yespleaselaquinta.com
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