Palm Springs Restaurant Search

Quick Facts
MENU HIGHLIGHTS:

SMALL & SHARABLES
• Scallops and Beets - Clover honey, orange, goat cheese crema
• “BLT” Salad - Iceberg wedge, candied bacon, baby tomatoes
• Butter Lettuce - Bacon-wrapped dates, pumpkin seeds, feta
• Oysters “Riviera” - Cream, Pernod, arugula, hot pepper flake, garlic
• Carnitas of Duck - Tamarind BBQ, yogurt apple slaw, chipotle blackberry, cornmeal crêpes

PLATES
• Cane Sugar-Seared Ahi Tuna - Coconut rice, avocado/ wasabi puree
• Roasted Scottish Salmon - Butternut squash risotto
• Chicken - Twice-Roasted Breast and Leg Confit, Mushroom Fricassée, Goat cheese dumplings
• Roquefort-Crusted Filet of Beef - Rich potato puree, low and slow shortrib
• Seafood Stew - Clams, mussels, scallops, shrimp, spanish chorizo, tomato/fennel broth

SHARABLE SIDES
• Truffled Lobster Mac & Cheese
• Hashed Brown Potatoes
• Truffle Fries
WINES:

RED WINE
• Hitching Post, “Cork Dancer” Pinot Noir, Santa Barbara County
• Cakebread, Merlot, Napa
• Ridge Vineyards, Lytton Springs Zinfandel, Sonoma

WHITE WINE
• Grgich Hills, Fume Blanc, NV
• Virtu, White Meritage, Napa
• Nickel Nickel, Medina Vineyard Chardonnay, Napa
• Landmark, Damaris Reserve Chardonnay, Sonoma

CHAMPAGNE
• Gloria Ferrer, Blanc de Noir, Carneros, NV
• Krug, Grand Cuvee Brut, Reims France, NV
• J Vineyard & Winery, Cuvee 20, Brut, NV

Circa 59

<p>Executive Chef Jesse Souza stands before Circa 59’s collection of vintage celebrity and historic photos reflective of Riviera Palm Springs’ storied past.<br><em>Photography by Jon Edwards / Assistant: Lauara Edwards.</em></p>

See all images »

Categories
  • Restaurants
  • American

User Ratings

Essential Information

Address 1600 N. Indian Canyon Dr
Palm Springs Riviera Resort and Spa
Palm Springs, CA 92262
Phone760-327-8311
Website URL www.psriviera.com


This text will be replaced


New American Cuisine

By Sharon Apfelbaum

Now the storied Riviera poasts a chef to match its recent multimillion dollar makeover. Fresh from creating Baleen at Portofino Hotel in Redondo Beach, Executive Chef Jesse Souza aims to present a “new American” cuisine that complements the hotel’s midcentury modern décor.

With chef stints at high-end, bi-coastal destinations from Maine to Florida and San Francisco to Southern California, Souza is eager to combine fresh ideas and familiar classics. “I want our food to match the legends here,” Souza says.

Modernizing means not replicating but adding nuance to classic dishes. When he makes oysters Rockefeller with arugula and Sambuca, they become oysters “Riviera.” Filet of beef rests on a bed of hash browns covered with a crust of Roquefort. Souza’s signature Hole in One brioche is topped with asparagus and mushroom salad, Parmesan, truffle vinaigrette, and over-easy egg. Ingredients serve as revitalized symbols of the midcentury era.

With an eclectic boutique wine list, Circa 59 offers wine by the bottle or glass from vineyards along the Pacific Coast from Santa Barbara and the Central Coast north through Washington state. Circa 59 also presents a monthly wine dinner series.

The restaurant is open for breakfast from 7:30 to 11 a.m. Lunch is served from 11:30 a.m. to 2:30 p.m. and dinner from 5 to 10 p.m. Monday through Thursday and from 5 to 11 p.m. on Friday and Saturday.

Circa 59 at Riviera Palm Springs
1600 N. Indian Canyon Drive, Palm Springs, CA 92262
760-778-6635
www.PSRiviera.com

Text the word RIVIERA to the number 90947 or scan below to receive special offers, sign up for giveaways, and more.


Is this your company? Login to edit this listing »

Additional Information

Price Range: $$$$

Executive Chef Jesse Souza stands before Circa 59’s collection of vintage celebrity and historic photos reflective of Riviera Palm Springs’ storied past.Photography by Jon Edwards / Assistant: Lauara Edwards.

Executive Chef Jesse Souza stands before Circa 59’s collection of vintage celebrity and historic photos reflective of Riviera Palm Springs’ storied past.
Photography by Jon Edwards / Assistant: Lauara Edwards.

Nuances of Chef Jesse Souza’s “new American” cuisine at Circa 59’s include (clockwise, from bottom) a Roquefort-crusted filet of beef with hash browns, butternut squash fondue, and cippolini onion caramelized in 12-year balsamic vinegar; Oysters “Riviera,” classically baked oysters with arugula, Sambuca, hot pepper flakes, Asiago cheese, and buttered breadcrumbs served on a bed of rock salt; and roasted sea scallops with smoked corn and maple emulsion, confit tomato, mache, and guanciale crumbs. Suggested wines are Grgich Hills Estates 2007 Cabernet Sauvignon and Nickel & Nickel Medina Vineyards 2010 Chardonnay from the Russian River.Photography by Jon Edwards / Assistant: Lauara Edwards.

Nuances of Chef Jesse Souza’s “new American” cuisine at Circa 59’s include (clockwise, from bottom) a Roquefort-crusted filet of beef with hash browns, butternut squash fondue, and cippolini onion caramelized in 12-year balsamic vinegar; Oysters “Riviera,” classically baked oysters with arugula, Sambuca, hot pepper flakes, Asiago cheese, and buttered breadcrumbs served on a bed of rock salt; and roasted sea scallops with smoked corn and maple emulsion, confit tomato, mache, and guanciale crumbs. Suggested wines are Grgich Hills Estates 2007 Cabernet Sauvignon and Nickel & Nickel Medina Vineyards 2010 Chardonnay from the Russian River.
Photography by Jon Edwards / Assistant: Lauara Edwards.

What People Are Saying

Add your comment: