This is the only place in the Coachella Valley you’ll be able to dine on the water with colorful, flying forks. The feel is “very Luluesque,” says John Shay, vice president of operations at Lulu and Acqua California Bistros. “The menu that migrated to Lulu’s was the original Acqua Pazza menu. And now, the menu here is identical to the
When he first considered opening his own hot dog establishment, Tristan Gittens says one piece of advice he received was to limit the selection of sausages. Keep it simple, they told him. Gittens thought otherwise and opened Frankinbun. “Finding a hot dog restaurant that has a large selection of European and American sausages isn’t easy, so I wanted to open
Koffi has signed a lease to open its fourth coffee cafe at Kaptur Plaza in central Palm Springs, an historic property designed by master architect Hugh Katur in the mid-1970s. The announcement came as Koffi marked its 15th anniversary Aug. 2 in Palm Springs. The new location is expected to open this winter. Located at 650 E. Tahquitz Canyon Way,
FOOD The roster of cold soups on restaurant menus used to be confined to a few stalwarts — think vichyssoise, borscht, and gazpacho — but while those classics are still kicking, chefs are getting creative with hot soup’s summer counterpart, especially here in the Coachella Valley, where temps can hit … well, you know. Palm Springs Life chatted with some
Summer is the official barbecue season. Incredible briskets, pulled pork sandwiches, and slow-roasted ribs with coleslaw and fries await meat-lover types seeking their chuck-wagon fix. Whether you like dry-rubbed, smoked, or barbecue sauce–slathered meats or a combination of all three, grab a bib and check out these eight spots where you’re sure to find your fill in Greater Palm Springs.
Forget happy hour. This is all about bellying up to the bar for bar bites and special menus, discounted more than just a couple of hours. Many restaurants have shifted the dining experience to include special menus for those who are a little more spontaneous. The service is just as good, the fare is savory, but is reserved for walk-ins.
Long days and balmy nights are reason enough to reach for an icy beverage spiked with your favorite summer alcohol. But it’s the newly ripe and delicious fruits that have us craving something seasonal. Thankfully, local mixologists are all about changing up their menus with nuanced recipes and fresh flavors. Steen Bojsen-Møller, beverage director of Foundation-10 Creative and co-owner of
FOOD By now, any foodie worth his weight in black truffle salt knows all about farm-to-table fare and pop-up dinners. But the idea of combining the two — creating a feast focused on seasonally inspired ingredients sourced from farms where guests would actually dine — was rather novel when artist and chef Jim Denevan first attempted it in 1999. Denevan,
When I finally caught up to my cousin Chris midmorning Saturday, the first official day of the Palm Desert Food & Wine festival, he was hanging out near a small crowd that had gathered around Mike Grgich, the Croatian-born Napa Valley winemaker (world renowned for his 1973 Chateau Montelena chardonnay that bested all other whites at a competition in Paris)
Whether jet-setting to the desert for a weekend or just exploring available amenities in your own backyard, take note: Some of the best foodie destinations hide inside hotels. The Ritz-Carlton, Rancho Mirage, is home to two gorgeous dining establishments, State Fare Bar & Kitchen and The Edge Steakhouse. Seated inside State Fare Bar & Kitchen at a table by the