By Pamela Bieri
Vicky's of Santa Fe embarks on its 25th season in the Desert, well known for its exceptional food, generous portions, and high-energy live entertainment. Opened in 1989 with an original five entrée menu, Vicky’s menu has grown to more than 20 entrée items plus an unbeatable bar menu and nightly specials.
The menu covers all the bases: Prime steaks, seafood, rack of lamb, veal and pork chops, rotisserie chicken, burgers, and more — plus nightly specials such as lamb shank, meatloaf, prime rib, and Chilean sea bass — choices that delight all the senses.
With a rich, classic look, Vicky’s comfortable dark wood chairs cozy up to tables polished to a shimmering patina. Hand-cut copper lights drop from the wood ceiling, adding to the warm inviting glow.
The walk-in 4,000 bottle wine cellar features California wines from well-known winemakers to exclusive boutique vintners. Diners can also choose handcrafted cocktails, martini concoctions or favorite labels from Vicky’s inviting center bar, just inside the dramatic double door entrance.
Many guests enjoy their meal at the bar while keeping an eye on the comings and goings of this popular night spot.
The lounge area beckons with live music nightly, plus two sessions on Sunday including the popular JazzTime Band from 2-5 p.m. The renowned Doug Montgomery performs in season Wednesday through Saturday on the 9-foot concert grand piano. Pat Rizzo & All That Jazz Band, Carolyn Martinez & Trio, and Rodeo Drive round out the regular entertainment lineup.
Don’t miss Vicky’s Jazz Dinner Concert series, whose performers have included Debby Boone, Roger Kellaway, and Sally Kellerman.
A lively crowd of locals, country club regulars, hotel and convention guests gathers daily for happy hour 4:30-6:30 pm. Vicky’s also accommodates private dining up to 100 guests. In season, dinner is from 5:30 pm nightly. Reservations are recommended.
Vicky’s of Santa Fe
45100 Club Drive, Indian Wells, CA 92210
email@example.com • www.vickysof santafe.com
• Crab Cakes with Sweet Corn Relish
• Jumbo Shrimp Cocktail
• Ahi Tuna Stack with a Wasabi Drizzle
• Roasted Red and Yellow Beet Salad
• Steamed Artichoke
• Rotisserie Chicken
• Chicken Pot Pie
• Sand Dabs
• Bleu Cheese Burger
• Macadamia Nut Crusted Chilean Sea Bass
• Milk-Fed 16 oz. Veal Chop
• Herb-Crusted New Zealand Rack of Lamb
• Pan Seared Sea Scallops with Mango Salsa over sautéed Spinach
• Grilled 10 oz. Country Pork Chop
• Flourless Chocolate Torte
• Snicker Bar Pie
• Seven Layer Carrot Cake
• Bread Pudding
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