Tropicale, Copa Synergy Gives Patrons Double Treat

Proximity between restaurant, nightclub create one stop for food, entertainment



Tropicale Restaurant serves up a pan-roasted Berkshire organic double cut pork chop with apple rye stuffing, mashed sweet potatoes, garnished with Tuscan kale, cranberry pear chutney and drizzled with sage demi-glace.

Ethan Kaminsky

 

The Tropicale has been one of Palm Springs hottest restaurants and go-to nightspots for the past six years.

Owners Tony Di Lembo, Ranz Wienert and Rob Kenzi reimagined the former 1960s era auto body shop as an indoor-outdoor restaurant and bar reminiscent of tropical-themed old Miami dinner clubs.

Located on the corner of East Amado and El Segundo, Tropicale was adjacent to another ‘60s-era building that housed a thrift store for many years. Now this building is transformed and repurposed, and the Tropicale shares the spotlight and new access parking with the new Copa nightclub, the latest Di Lembo, Wienert and Kenzi venture.

Copa’s proximity makes it easy for the Tropicale to cater to guests who might dine first then walk next door for a high-energy nightclub experience, or enjoy a top nightclub act, then wind down with a late-night bite or dessert next door.

Tropicale’s Cuisine

With Di Lembo at the helm as executive chef, the Tropicale has a delicious reputation for “world cuisine” and Pacific Rim specialties using local, organic, and sustainably raised products.

Flavors from Morocco, Korea, Vietnam, China, Cuba and Japan to all across America find their way here: Pacific Mahi-Mahi with red curry butter; Cuban-style flat Iron Steak with a Mojo marmalade; or herbed Korobuta double cut pork chops with apple cider jus; to an organic chicken breast with spicy Indian Tikka Marsala.

Creative tapas, imaginative salads, gourmet pizzas, and signature desserts that are baked on premise round out the regular menu. If that isn’t enough, Di Lembo and Executive Sous Chef Scooter Kanfer invent weekly printed specials, often inspired by trips to the local farmer’s market, offering something for everyone.

"All of our meats are grass fed; poultry, free range; fish are sustainably line-caught; and our lettuces, tomatoes, berries, and produce are all organic," said Chef Tony. “Even most of our wines are produced sustainably. This shift has come about because we are all eating this way ourselves. Prime grass fed beef is healthier and just tastes better!"

Tropicale Allure

The Tropicale’s plush high-backed semicircular banquettes offer comfortable, private seating in the dining room. The Coral Seas lounge bar with its colorful tropical mural painted above the room-length bar, is the perfect spot for big, handcrafted cocktails, Mai Tais and martinis.

With half the restaurant and bar outdoors, many opt for dining and drinking on the lush, tropical, 2000-square foot patio under the starlit desert sky.

Clubbing at The Copa

The Copa brings urban clubbing to Palm Springs. The Green Room is reserved for groups of four or more where guests can order bottle service. Full 750 ml bottles of liquor, cognac, wine or champagne are brought to the table along with appropriate mixes and garnishes.

Out of the ordinary cocktails range from a basil lime gimlet and strawberry Chi Chi to a ginger cucumber Collins and Serrano pineapple margarita. Craft, domestic and specialty beers are offered in the bottle or on tap.

The Tropicale, 330 East Amado Road, Palm Springs. Hours: Weekend Brunch, 11 a.m. to 3 p.m.; Dinner, 5-10 p.m. Sunday to Thursday; Friday and Saturday, to 11 p.m.  Happy hour, 4-7 p.m. and all night Wednesdays. Live jazz Tuesday and Thursday 5:30-9:30 p.m. (760) 866-1952

The Copa, 244 East Amado Road, Palm Springs. Hours: Monday through Sunday, 6 p.m. to 1:30 a.m. Closed on Tuesdays. (760) 866-0021

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