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The Nest Restaurant and Piano BarCategories:
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Legendary Hot Spot, New Contemporary DiningThe word at The Nest is: “Dodi’s Back!” now as owner with husband Kevin of one of Indian Wells’ best known eateries and bars since 1965. Tall, beautiful European-born Dodi Henry began as a hostess, a position she held for 18 years. In 2003, she was lured away to Arnold Palmer's as manager for seven years, where she and musician husband Kevin provided their many talents to that restaurant. Former Nest owner Ted Hane had dreamed that Dodi would be back at The Nest with Kevin taking care of all their customers. Through many serendipitous events, Ted's dream came true. Kevin and Dodi have just celebrated their first anniversary back at The Nest. “A younger clientele has responded to the new menu and look of the restaurant,” says Dodi. “There is something for everyone at The Nest. Our menu still offers many classic favorites and new contemporary items. “We wanted to keep its legendary status but freshen the look and update the food,” says Executive Chef JC Valadez. “We’ve added Dodi’s mom’s traditional dishes.” “Customers have been coming for the food and then staying for the fun!” The Nest now has a popular $6 bar menu available all night Sundays and Mondays and 4:30 to 6 p.m. Tuesday through Saturday. Tim Burleson, at the piano for 19 years, has been an important part of the restaurant’s success. His high-energy style draws celebrities and local talented musicians to join him. Tim and Kevin have revived the energy of The Nest. Kevin and Dodi’s son Nicholas joins dad and plays sax on Sundays. Longtime employees like Rosalie Griffo, a cocktail server for 26 years, and Eddie Zachary, a bartender for 35 years, are still here to serve you. Dinner 5-11 p.m., bar 4:30 p.m. to midnight. Live entertainment nightly. 75188 Highway 111, Indian Wells, California, 92210 Text by Pamela Bieri Additional InformationPrice Range: $$ ![]() Celebrating their first anniversary as owners of The Nest, Kevin and Dodi Henry welcome guests nightly for live music and great food. ![]() The Nest’s Executive Chef JC Valadez has created new contemporary Mediterranean/California dishes such as the 14-ounce Veal Chop on a bed of truffle risotto (clockwise, bottom); the colorful Red and Gold Beet Salad (top, left) served on baby spinach, tossed in balsamic vinaigrette and topped with goat cheese, pear tomatoes and dried cherries; and the Sesame Crusted Pan Seared Ahi (top, right) with jasmine rice and crab wonton with a cucumber sesame sauce. Suggested wine is Far Niente Chardonnay from Napa Valley. |
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