Special Advertising FEATURE
V Palm Springs, the area’s newest boutique hotel, invites you to experience its poolside bar and grill, Elixir, launching in mid-April. The hotel’s restaurant & lounge, Solstice, will follow in September.
Both concepts will be community-focused, ensuring all guests — locals and visitors alike — enjoy a wonderful atmosphere accompanied by quality cuisine and cocktails.
The venues are located at the design-driven 140-room resort, which is managed by Filament Hospitality and owned by celebrity lawyers Mark Geragos and Brian Kabateck. Blank Slate Group serves as the hotel’s culinary creative partner.
New York City-based Blank Slate (www.blankslatehospitality.com) was founded by Chef Gregory L. Grossman and industry specialist Evan Finkelstein. To complement the food program, renowned mixologist Shannon Stiggins, most recently of New York City’s Cosme and the New York EDITION Hotel, has developed a distinctive menu of inventive and flavorful drinks, frozen beverages and sharable cocktails.
Versatility and freshness are paramount for the V’s culinary experiences. Whether at the upscale restaurant & lounge or poolside bar & grill, enjoy wellness-focused cuisine from regularly changing, seasonal menus as well as handcrafted fresh juices or traditional cocktails with an imaginative twist.
Green curry guacamole with roasted Serrano chili, charred lime, cilantro and fresh plantain chips.
Introducing Elixir Poolside Bar & Grill
Explore a new take on classic concepts at V Palm Springs Hotel’s Elixir, a Polynesian-inspired pool bar & grill, focused on Asian-Fusion and Pan-Asian fare. Designed to suit a variety of palettes, the menu features everything from sharable snacks such as green curry guacamole with roasted Serrano chili, charred lime, cilantro and fresh plantain chips; and tuna tartare cigars with crispy wonton skin, Asian pear, ginger soy, tamarind, and daikon radish remoulade; to larger plates like fried rice noodles with sautéed vegetables, avocado puree, kombu-infused white soy ponzu, and candied sambal.
The extensive menu also includes a wide variety of vegetarian options. The cocktail program at Elixir boasts a modern-Tiki influence, focusing on inventive and flavorful drinks, frozen beverages and sharable cocktails including its signature Wet Dream cocktail, a medley of frozen Mezcal, Jamaican rum, guanabana juice, agave, lime, absinthe, fortified wine, bitters and salt.
Elixir is open for private events and Coachella programming beginning in mid-April.
The Cucumber Crush is a winning combination of citrus-infused vodka, cucumber juice, lime, Velvet Falernum and pineapple.
Soon-to-Come…Solstice Restaurant & Lounge
Solstice will be a desert-inspired modern American restaurant, which serves delectable farm-to-table reinterpretations of your favorite fare. The restaurant’s seasonal menu reflects its passionate commitment to the freshest, organic and locally produced fare and ingredients.
Starters include a coffee-roasted beet salad with crispy barley, point reyes mousse, purslane, and tangerine vinaigrette. Signature entrees include roasted bass with preserved blood orange, fiddleheads, spring peas, and lemon balm, and grilled skirt steak with cilantro spaetzle, black garlic puree, crispy shiitake, and mache.
The cocktail program at Solstice boasts fresh juices, house-made tinctures and syrups with several signature cocktails including the Cucumber Crush, a winning combination of citrus-infused vodka, cucumber juice, lime, Velvet Falernum and pineapple.
V Palm Springs Hotel, 333 E. Palm Canyon Drive, 760-327-1211, www.vpalmsprings.com