by Pamela Bieri
Photography by Jon Edwards
Right: Mariposa brings to downtown Palm Springs the distinct tastes of the Yucatan and many Mexican specialties. Shown are (clockwise from top right) Mariposa Citrus Salad, mixed baby field greens, candied walnuts, fresh seasonal fruit, and Gorgonzola tossed with a lemon hazelnut dressing; Puerto Nuevo Lobster, a whole lobster deep fried and served with spicy molcajete sauce or drawn butter, warm tortillas, and a choice of sides; and Fried Ice Cream, ice cream rolled in a flaky cinnamon coating, deep fried, and topped with chocolate or strawberry sauce. Margaritas and specialty drinks round out the menu.
For decades, Palm Springs Aerial Tramway has beckoned adventurers to scenic heights with the promise of food to match the view. Unfortunately, for too many years, the dining experience fell short of its potential. However, this past year, the tramway hired the food-service conglomerate Aramark to update and upgrade its dining venues, resulting in the newly named Pines the Café and Peaks the Restaurant.
Pines the Café continues the ride-and-dine package with entrées that change seasonally and may include barbecue glazed tri tip of beef, roasted rosemary chicken, penne pasta, and pan-seared black cod. Peaks the Restaurant, open for dinner only, overlooks the light-twinkling valley below. Appetizers range from roasted wild mushroom ragout to pan-seared scallops and carpaccio trio of marinated beets, tenderloin, and hamachi. Entrées include grilled bone-in beef filet with whiskey au jus, potato gnocchi, and spiked duck breast.
Farther south on North Palm Canyon Drive, you’ll find the tapas-inspired Azul. Chef Jerome (“You can call me Spike”) Williams knows his lunch patrons want variety and brevity. Diners can find everything from tuna sashimi to buffalo burgers. Wraps, barbecue pork and chicken sliders, and sandwiches fill out the sizeable lunch menu from 11 a.m. to 3 p.m.
Azul divides tapas among cold plates, seafood, meats, and vegetables with a selection of flatbreads topped with succulent bites such as roasted vegetables, chopped garlic and sun-dried tomato pesto, or beef tenderloin with spicy marinara, chopped herbs, and Parmesan.
Jerked beef tenderloin skewers are rubbed with Jamaican spices and served with Caribbean dipping sauces. Tiger prawns coated with shredded coconut and breadcrumbs are deep fried and served with mango salsa and berry sauce. A chilled tomato tower is stacked with eggplant and mozzarella and served with micro greens tossed with aged balsamic with truffle oil. Azul is open for dinner from 4 p.m. to 1 a.m.
The Riccio family has just opened Riccio’s Steak and Seafood Restaurant in the former Pepper’s Thai Cuisine space. The casual restaurant, with hints of mahogany and wrought iron, is embellished with romantic paintings and framed mirrors reflecting the glow of candles on the tables.
Expanding on the Italian cuisine at the 28-year-old Riccio’s up the street, the new Mediterranean-styled restaurant is geared to steak and seafood lovers. Family-recipe cioppino is clearly a favorite. Scallops, sea bass, trout, salmon, in-season shellfish, crab cakes, calamari, and ahi tuna are among the fish selections. Prime meats include filet mignon, New York steak, Porterhouse, and Riccio’s Cowboy Rib Eye, plus pork chops, veal, and duck. Bread and desserts are house made. The restaurant is open for lunch and dinner with patio and indoor dining.
Mariposa on Palm Canyon Drive at the west end of La Plaza invites sidewalk dining under turquoise umbrellas at Mercado Plaza. One of Mariposa’s four owners, Todd Flood, calls the cuisine Latina Nueva — a blend of cultures with Mexican flair. For example, lobster ravioli is served with a mild jalapeño lobster cream sauce; Mexi pot stickers are filled with ground chicken and red chili and served with spicy pineapple-ginger dressing; and chipotle lends a smoky flavor to fried chicken. Tiled tables seat 75 on the patio, while more elegant cherry-wood tables with upholstered chairs seat another 75 inside. Photographs by Todd’s photographer brother Patrick depict desert locales.
Roscoe’s Grill converted the longtime fish-and-chips icon Churchill’s into a midcentury modern steakhouse. Owner C.J. Johnson, a former Seattle restaurateur, borrowed ideas from other restaurants that he likes.
In addition to steaks (10-ounce flatiron, 7- or 10-ounce filet mignon, and peppercorn-topped New York steak), diners find comfort in beef-and-pork meatloaf with brown gravy, pan-fried sole, grilled or broiled salmon, and chicken breast piccata sautéed with lemon butter, white wine, and capers.
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