Stay & Eat. Quintessentially Delicious.
|
Getting your Trinity Audio player ready...
|
Known for their intimate and extraordinary lodgings, several Palm Springs boutique hotels also have on-site restaurants that round out an authentic stay experience. Kitchens are run by chefs dedicated to creating thoughtfully prepared, and often locally sourced, meals with their own twist.
La Serena Villas
Azucar: Modern contemporary cuisine with an emphasis and focus on flavor utilizing high-quality, local ingredients.
About Chef Joane Garcia-Colson: A recovering trial lawyer turned chef who left the practice of law to pursue her true passion – cooking. After graduating with both honors and distinction from the Arizona Culinary Institute, she threw caution to the wind and established dish Creative Cuisine in 2012. In January of 2018, Joane had the opportunity to take the culinary helm at Azucar in La Serena Villas in Palm Springs. “When I walked in the door of La Serena Villas, I fell in love with the property and couldn’t wait to bring my passion and love of food to Azucar.” Joane and her team are dedicated to excellence and strive to provide their guests with a creative, delicious and memorable dining experience.
Ingleside Inn
Melvyn’s: Elegantly upbeat and the home of authentic Hollywood glamour with classic dishes and PlumpJack wines. The Casablanca Lounge at Melvyn’s is known for its nightly entertainment and the popular Sunday Night Jam Sessions featuring guest musicians and singers. No shorts, flip-flops, or baseball caps are permitted in the dining room.
About Chef Jennifer Towne: A graduate of the New England Culinary Institute, Town studied at Northern Italy’s Ristorante La Torre under Chef Patrizia Grossi, head chef for the Italian Olympic Team in Salt Lake City, Athens and Torino, Italy. She then went on to become junior sous chef at The Ritz-Carlton, St. Thomas where she trained under a master French pastry chef and oversaw all aspects of food preparation within a four-star hotel. After three years of island life, Town relocated to Palm Springs to be part of the opening culinary management team for the Ace Hotel & Swim Club. In her role as executive sous chef, Town planned menus with an emphasis on fresh and seasonal ingredients for the hotel’s restaurant, bar, pool, in-room dining and banquets. Town also served as executive chef of the Purple Room Supper Club, a former Rat Pack hangout and destination for Palm Springs residents and travelers alike.
Interview with Executive Chef Jennifer Town (from spring 2018):
ttps://www.palmspringslife.com/melvyns-palm-springs/
Alcazar
Cheeky’s: Chef: Genuinely local. Small farm food, responsibly sourced meats and fresh local produce. Modern space for creative breakfast & lunch sandwiches, bacon flights & specialty cinnamon rolls. Chef: Jose
Birba: Modern Italian restaurant with a changing menu of global eats and craft cocktails. Chic, tree-filled patio. Chef: Eric
About local chef, restaurateur and hotelier, Tara Lazar, F10 Creative.It was a simple idea: Create a fun hangout for a homemade breakfast where Tara and her friends could gather, with no fuss, fresh local ingredients, and everything made from scratch. In 2008, the now-infamous Cheeky’s was born. Always an avid eater, born of will-travel-for-food gourmand parents, Tara began building her small empire of restaurants, bars (and a hotel!) from an endless appetite of cravings, tastes, sights, sounds and colorful spaces found around the globe. Recalling a midsummer night in Tuscany, pasta-heaped and wine-imbued, Tara (and her Milanese husband) created Birba, the al fresco Italian spot next door to Cheeky’s, in 2011. With friends around the globe dropping in to visit her burgeoning Palm Springs empire, Tara dove into a splashy pool season-weekender hotel—with the ideal Palm Canyon address—in Alcazar, opened in 2011.
Sparrow’s Lodge
The Barn Kitchen: This rustic chic American eatery serves an inspired menu of sandwiches, salads and small bites daily until 6 p.m., including an excellent burger and a chicken salad sandwich that explodes with flavor (roasted chicken, avocado, bibb lettuce, tomato and spicy mustard on rustic sourdough). Family style dinners on Wednesday and Saturday nights. Reservations required.
Interview with Executive Chef Gabriel Woo (from last fall):
https://www.desertsun.com/story/life/food/2017/10/31/gabriel-woo-chef-from-palm-springs-palm-springs/815712001/
Holiday House
Pantry, also overseen by Gabriel Woo. American fare. Fried chicken supper Friday’s only. Reservations required.
Los Arboles Hotel:
El MirasolCocina Mexicana has built a reputation for consistently serving piping hot plates of artfully prepared Mexican regional cuisine and tangy, flavorful Margaritas in Palm Springs, California. It features a singular focus on wholesome, fresh food with house specialties like Chicharron en Salsa, a rich, aromatic Mole Sauce and handmade Corn Tortillas made fresh daily.
About Felipe and Lisbet Castañeda. They have seen their tiny original restaurant grow into two busy Palm Springs locations. El Mirasol South is still in the original location they opened in 1985. The restaurant is a landmark in Palm Springs and enjoys a bustling atmosphere, small bar and outside tables on East Palm Canyon Drive. The Castañedas’ are natives of the small ranching town of Tepechitlan, Zacatecas, an area with a proud culinary history that borders Jalisco’s famous Tequila region. Mexican food traditions go back for generations in this family and that passion for food translates into great meals for customers of both their Palm Springs restaurants.
Arrive:
Draughtsman:elevated pub fare and an extensive list of draught beers.
Reservoir: Modern Southern California cuisines
Interview with Executive chef, Carmen Rodriguez:“What I’m known for is the global Latin thing of fusing different cuisines together. But more than anything else, I fuse cultures together. I look at the history of the dish and when I find a commonality between an Asian dish and a Latin dish is when I put them together. I look for a commonality in the culture and people behind it—there are stories behind every dish.”
