What: The spiced Jurgielewicz duck
Where: 4 Saints, inside the Kimpton Rowan Hotel, 100 W. Tahquitz Canyon Way, Palm Springs
How much: $37
Contact: 760-392-2020; www.4saintspalmsprings.com
Why: The nuance.
Sometimes when I’m hungry, I want to head to the civilized human equivalent of a feed trough and eat. Other times, I want something a little more refined … nuanced … special.
Enter 4 Saints, the gorgeous restaurant on the top floor of the year-old Kimpton Rowan Hotel in downtown Palm Springs. I’ve dined there twice now—twice a year is about what my finances will allow—and both times, I have been blown away by the quality of the food coming out of executive chef Stephen Wambach’s kitchen.
On my most recent visit, the hubby and I sat at the bar and shared the hamachi crudo ($19) and foie gras ($24) as starters. Both were fabulous; in fact, I doubted that either of our entrées would surpass them.
Then came my spiced Jurgielewicz duck. (Jurgielewicz is the name of the Pennsylvania family farm that produces the duck—raised humanely and free-roaming—used at 4 Saints.) It’s not hyperbole when I say it was one of the tastiest dishes I’ve ever had.
Three slices of duck sat on a bed of spatzle and puréed autumn squash, next to red cabbage. It sounds simple—but every single element was perfectly seasoned, cooked and prepared. It seemed like a true sacrifice to spare just one bite so my husband could try it. Truthfully, I am having difficulty coming up with words to describe the flavors, so I’ll just say this: My mouth is watering as I write this.
Some may scoff at the price tags and modest portions … but trust me: The food being offered at 4 Saints is worth it. That’s where you’ll find me come the next special occasion.