dish Creative Cuisine Elevates Palm Springs Dining Scene

Each meal has its own surprise “amuses”

Lori Cohen-Sanford Restaurants 0 Comments

 

Ringing in 2015 in dramatic fashion, dish Creative Cuisine opened its doors to a sold-out dining room packed with loyal foodies who had been awaiting the opening of the restaurant in its new Palm Springs location in the Uptown Design District.

Run by classically trained chefs Joane Garcia Colson and Michelle Heinrich, the menu at dish is undeniably food-centric and unlike anything else you will find in The Valley.

Chef Joane describes dish’s cuisine as, “modernist in technique with classically trained underpinnings. Each dish reaches to translate familiar flavors in new ways.”

In the main dining room, guests can order a la carte from a menu structured with “Conversation Starters” such as Wild Mushroom Spatzle with Smoked Goat Cheese and Brined Lemon or Mock Foie Gras of Seared Duck Liver, Cherries, Brioche Crouton and Cognac Butter.

If that isn’t enough to get people talking, it could be time to move on to “Main Topics” such as Duck, Scallops or Beef Tenderloin, elevated to feature unique flavors with out-of-the box preparation and presentation.

 

photo by jake sanford

Duck Breast to dream about at dish, served with Confit, Bacon Braised Greens, Blackberry Gastric and Red Wine Bordelaise.

 

Part of the signature experience at dish that sets it apart from other local, high-end restaurants are the surprise “amuses” arriving throughout the meal. Bread service takes on a whole new meaning with an ever-changing rotation of savory doughnuts. Combinations such as Caramelized Apple Doughnuts with Rye Butter and Onion Doughnuts with Sage Brown Butter woo food-fanatics at first bite.

 

photo by jake sanford

Savory doughnuts and infused butters are part of the extraordinary experience at dish.

 

Other surprises to delight and surprise your palate might include Financiers with savory fillings or Mini Push-Pops filled with cream and infused with fruit and fresh herbs.

 

photo courtesy of dish creative cuisine

Financiers (mini almond cakes) with Pear Compote, Whipped Chevre and Arugula raise the food bar.

 

Aside from the main dining rooms, there is also a bar area with a separate  menu featuring smaller portions and more casual preparations to go along with a list of inventive, house-created cocktails.

 

photo by jake sanford

The new restaurant space at dish is contemporary yet intimate.

 

Cocktails feature house-made simple syrups and infused spirits. Chef Joane describes cocktail components like house made cola and ginger beer, strawberry-rhubarb tincture and caramelized grapefruit puree as “something you will not find elsewhere.”

 

photo by jake sanford

Four Roses Bourbon Cocktail features house-made Cola, lemon and egg whites.

 

Bar Menu runs from 3-11 p.m. in the bar area, and the Main Dining Room menu is offered 5-10 p.m., Tuesday through Saturday.

Stay tuned for brunch on Sundays from 10 a.m. to 2:30 p.m., anticipated to start by February.

dish Creative Cuisine,  1107 N. Palm Canyon Drive, Palm Springs, 760-322-7171; www.dishcreativecuisine.com

 

Lori Cohen-Sanford is a private/personal chef, cooking class instructor and owner of Nourishfoods Organic Meal Services www.nourishfoods.biz. Her food column, Tastes Around Town, will appear weekly on Wednesdays. Have a story idea? You can contact Lori at info@nourishfoods.biz or follow her on Twitter @nourishfoodsps.

 

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