Last updateTue, 18 Sep 2018 1pm

What: The beef ’n’ latkas

Where: Sherman’s Deli and Bakery, 401 E. Tahquitz Canyon Way, Palm Springs; 73161 Country Club Drive, Palm Desert

How much: $13.95

Contact info: 325-1199 (Palm Springs); 568-1350 (Palm Desert);

Why: The crunchiness of the latkas.

OK, I know what you’re thinking: The Independent is endorsing a sandwich at Sherman’s? Well, duh. That’s like endorsing Meryl Streep for her acting ability. There’s no news there.

On one hand, you’re correct: The fact that Sherman’s Deli and Bakery has tasty sandwiches is no news. After all, the deli has been around for a half-century as of this year, and draws big crowds at both of its locations.

But on the other hand, you may have overlooked this sandwich. In fact, on the Sherman’s website, this sandwich is not even listed in the “sandwich” category. Instead, you can find the beef ’n’ latkas under “specials.”

The concept is pretty simple: The folks at Sherman’s take either the corned-beef or pastrami sandwich, your choice (we choose pastrami), and swap out the bread in favor of potato pancakes. But the change this simple swap makes to the flavor and mouth feel of this sandwich is out of this world. The earthiness of the potatoes melds perfectly with the saltiness of the pastrami; the outer crunch and soft interior of the latkas contrasts nicely with the subtle stringiness of the meat.

There’s only one problem, though (unless you’re a cardiologist, in which case this sandwich offers multiple problems): The latkas arrive at the table hot, and cool down much more slowly than the pastrami does. Therefore, we endorse eating this sandwich with a fork.

Perhaps that’s why this sandwich is not listed under “sandwiches.” But no matter where the beef ’n’ latkas are listed, this is one big plate o’ food worth ordering.

Published in The Indy Endorsement

A new casual-dining spot named after a well-known celebrity chef will be opening its doors in Palm Desert in the coming months.

Wolfgang Puck Pizza Bar is currently under construction at 73130 El Paseo. Representatives for the Wolfgang Puck family of restaurants say the opening is tentatively set for late March or early April.

The celebrity chef’s family of restaurants includes fine-dining establishments such as his flagship restaurant Spago—which originally opened in 1982 in West Hollywood but now has four locations—and the Cut steakhouses, which have been touted as some of the top steak joints in the country. His holdings also include more-casual eateries and a handful of bars, cafés, express eateries and lounges in cities across the country. The Wolfgang Puck Pizza Bar concept falls soundly in the casual category.

“These comfortable and casual restaurants offer a full bar and an extensive menu featuring delicious pastas, salads, oven-roasted dishes and, of course, the master chef's famed signature pizzas,” reads the description of the Wolfgang Puck Pizza Bar at

Offerings start in the $8 to $9 range for appetizers and top out at $25. A lengthy list of wines, beer and other drinks—including a selection of specialty cocktails—will be featured. 

A large selection of gluten-free and vegetarian items will also be available.

The first Wolfgang Puck Pizza Bar opened last summer in Charlotte, N.C., followed later in the year by another location in Greensboro, N.C. An additional location is currently under construction in San Diego.

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Published in Restaurant & Food News

What will be more savored at this year’s Food and Wine Festival Palm Desert? Fine food and drink, or the impossibly handsome visage of a soap-opera star who writes cookbooks?

Either way, this year’s event, which takes place Friday, March 22, through Sunday, March 24, in the El Paseo shopping district in Palm Desert, is shaping up to be a world-class culinary shindig that organizers say is their biggest and best yet.

Luciano Pellegrini, winner of the prestigious James Beard Award and executive chef of Piero Selvaggio Valentino restaurant in Las Vegas, will be there. So will Sharone Hakman and Alejandra Schrader, finalists from the hit television show Master Chef.

According to Jeff Hocker, the event's executive producer, award-winning chef Bradley Ogden, the driving force behind numerous big-name restaurants in California and beyond, will also be in attendance, as will Sean Kanan, who wrote a cookbook during downtime from his day job as an actor on General Hospital, The Bold and the Beautiful and The Karate Kid, Part III.

As for food and wine, expect a serious deluge of good things to eat and fine things to sip. More than 30 restaurants from the area are participating, as are more than 20 chefs, many from well-known eateries from across the country.

As for wine, Hocker says officials are putting more of an emphasis on that portion of the event than ever before. In the past, the event focused largely on wines from Napa and Sonoma counties, but this year, wineries from Argentina, Italy and other renowned wine-producing regions are coming as well.

New to the event this year are special wine seminars that have yet to be finalized. Hocker expects there to be between four and six classes which will be offered for an additional $25 during the Grand Tasting events.

Hocker says organizers have also made an extra effort to organize the event so the food is located near wines that pair well, essentially converting the entire event into one enormous wine-paired affair.

Also new to the event this year: A stage committed entirely to desserts. Hocker says it will be done up bistro-style, with coffee, cognac and other treats.

Hocker expects this year’s festival to be the biggest and best since organizers moved the event from Palm Springs to Palm Desert four years ago. Last year’s event drew 3,000 guests, he said, and he expects at least that many to attend this year.

The weekend kicks off on Friday, March 22, with a sit-down, four-course, wine-paired luncheon hosted by celebrity chefs. That event will set you back $125. Saturday and Sunday are all-out foodie extravaganzas, with cooking demonstrations, wine and liquor tastings, book signings and seminars. Tickets are $75 per day.

A portion of the proceeds from the event benefit the Culinary Institute of America’s Endowed Scholarship Fund. Tickets and more information are available at

Published in Restaurant & Food News

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