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Wexler’s Deli to Replace Reservoir at Palm Springs’ Arrive Hotel

A popular Los Angeles Jewish deli is coming to one of Palm Springs’ hippest spots in the fall.

Wexler’s Deli—which has three L.A.-area locations—will take over the space at Arrive Hotel, at 1551 N. Palm Canyon Drive, now occupied by Reservoir. Keep your fingers crossed for an October opening.

"We jumped at the opportunity to partner with the Wexler’s team,” said Matt Steinberg, co-founder and CEO of Arrive, in a press-release quote. “Their passion for elevating and re-imagining what a deli can be is evident in the quality of their food. We also know that their voice and style will be a great fit for the locals and visitors to our property and Palm Springs as a whole.”

At first glance, I thought this pairing was … odd, to say the least. Arrive has made its mark by being modern, exciting and hip. And, well, let’s just say that Jewish delis are not known for being anything close to modern, exciting and hip.

But the more I pondered the pairing, the more it made sense. Reservoir never made any sort of serious culinary impression since Arrive opened … and have you ever tried to get a table at Sherman’s in Palm Springs at noon on a Saturday during season?

Plus, Wexler’s is not exactly old-school. In fact, it’s only been around for five years. I’ll let the press release explain things from here: “In late 2013, the owners of the historic Grand Central Market in downtown L.A. approached (chef Micah Wexler and partner Michael Kassar) regarding their plan to renovate the 100-year-old market. … Mike and Micah had a vision to take Jewish deli food back to its roots, and to create a concise menu in a 350-square-foot space, where everything is made in-house. Wexler’s sought out to be the only deli in L.A. that cures, smokes and hand-slices all their meat and fish in-house, (and) uses sustainable meat and fish, and local farmer’s market produce.”

The Palm Springs Wexler’s will serve all three meals, offering a mix of Wexler’s “classics” and new-for-Palm Springs items, like a pastrami burger and “Sasso’s pancakes with blueberries, creme fraiche, and maple syrup.”

For more information, watch arriveenterprises.com.


Here’s Something New: Restaurants Expanding Their Hours During the Summer!

In July, many well-known Coachella Valley restaurants are closed for the season. We know that … but here’s something new and encouraging: A couple of Palm Springs favorites are actually looking to fill that gap by expanding their hours.

First: Until recently, gourmet-vegan restaurant Chef Tanya’s Kitchen, at 706 S. Eugene Road—which was and remains closed on Sundays and Mondays—locked its doors at 6 p.m. on Tuesdays, Thursdays, Fridays and Saturdays. On Wednesdays, however, Chef Tanya’s stayed open until 8 p.m., adding a few dinner specials.

Well, as of mid-June, Chef Tanya’s is open until 8 p.m., Tuesday through Saturday! Yes! For more info, visit www.facebook.com/cheftanyaskitchen.

Second: Our good friends at Dead or Alive, the fantastic wine and craft-beer bar at 150 E. Palm Canyon Drive, followed Chef Tanya’s lead by opening earlier on Friday and Saturday—at 4 p.m. instead of 6 p.m.—and by adding Sunday hours: Instead of being closed, DoA is now open Sundays from 4 to 10 p.m.!

For more info about Dead or Alive—and its jam-packed schedule of tastings, charity events and free-food offerings—visit www.facebook.com/deadoralivebar.


In Brief

Azul Palm Springs, at 369 N. Palm Canyon Drive, has closed its doors. The restaurant and show venue with the epic patio swings had tweaked its name several times over the years, indicating possible concept and/or management issues. It’s a great space in a great location, so we’ll be eagerly watching for what comes next. … The Steakhouse at Agua Caliente Casino Resort Spa, at 32250 Bob Hope Drive, in Rancho Mirage, has started serving brunch from 10 a.m. to 2 p.m. on Sundays. We’re dying to try the filet mignon benedict. Get details, including the menu, at www.hotwatercasino.com/dining. … A lot of new restaurants have opened in recent weeks! We’ve heard raves about The Pink Cabana at the Sands Hotel and Spa, at 44985 Province Way, in Indian Wells. “Designed by Martyn Lawrence Bullard, the Pink Cabana at Sands Hotel and Spa is a fresh, modern take on the great tennis and racquet clubs of the ’50s and ’60s in Palm Springs,” says the hotel website. The Pink Cabana is serving lunch and dinner daily; visit sandshotelandspa.com/dining-bar. … Balisage is back! Chef Daniel Villanueva and his “earth to table” dinners are being served at Beyond Balisage, Tuesday through Saturday at 68327 E. Palm Canyon Road, in Cathedral City; visit www.beyondbalisage.com. … Other recent openings: Sapporo Ramen and Grill, at 73759 Highway 111, in Palm Desert (sapporo-ramen-grill.business.site); Pizza Peel, at 69115 Ramon Road, in Cathedral City (www.pizzapeel.net); and Cups Café, serving breakfast and lunch at 77912 Country Club Drive, in Palm Desert (search for it on Facebook).

Published in Restaurant & Food News

What: The “Benedict” Sopes

Where: Reservoir at the Arrive Hotel, 1551 N. Palm Canyon Drive, Palm Springs

How much: $13

Contact: 760-507-1640; reservoirpalmsprings.com

Why: It’s a fresh take on an old classic.

Breakfast is my favorite meal of the day—when it’s done right. However, as I have noted in this space before, breakfast is often not done right: Far too many restaurant breakfasts are boring and uninspired.

Well, at Reservoir at the Arrive Hotel, they do breakfast right. Witness this fresh take offered on that breakfast classic, eggs Benedict: For the “Benedict” sopes, they swap out English muffins for sopes—you know, the masa-based cakes that are kinda, sorta like a thick tortilla—and exchange the Canadian bacon for chorizo.

The resulting dish is still fairly basic—it’s still just sauce, meat, egg and “bread”—but man, it is delicious.

While I enjoyed the heck out of the chorizo, it was the sope that really made the food sing. A hint of corn adds just a bit of sweetness and freshness to the dish, while the sopes’ texture creates a more pleasing mouth feel than a soggy ol’ English muffin.

The dish, as delivered, was not perfect—the valentine hollandaise sauce had started to congeal ever so slightly, meaning the plate sat around a bit too long before being brought to my table, a fact that also led to the food’s temperature heading down toward lukewarm. However, the “Benedict” sopes were still delicious despite these flaws, and that says a lot.

Trust me: There are few better ways to spend a Palm Springs fall morning or afternoon than eating an egg dish while overlooking Arrive’s pool, with the San Jacinto Mountains as the backdrop. Go and see for yourself.

Published in The Indy Endorsement

Mezcal … we’ve had a complicated relationship haven’t we?

Remember our first time? I was 20, and you were so cruel. In those days, you needed a gimmick—you were the “poor man’s tequila” to us clueless gringos, its crazy backwoods cousin. We had heard the myth that eating the worm would make one hallucinate, just in case taking copious shots weren’t enough. We drank you in college when we couldn’t afford a more-polished spirit.

I know that many people still think of you that way. They don’t know you as you really are … a liquor whose time to shine has finally arrived.

Readers, if you haven’t been enjoying the renaissance of this misunderstood spirit, it’s probably not your fault. Despite nearly a decade of surging popularity, mezcal still won’t show up on your radar if you haven’t been to a bar that specializes in Mexican spirits or craft cocktails. However, if you feel like it’s time to get swept up by the charms of mezcal, and they are many, now is the perfect time to do so.

For one thing, it’s more available than ever (although the market has been somewhat flooded by non-descript brands looking to capitalize on the trendiness). For another, the tasting notes can range from vanilla and banana to truffles and leather. Aside from Scotch whisky, few spirits can boast such a dramatic variation in flavor. Like Scotch, mezcal is known for being smoky, but the level of smoke varies from product to product. Unlike Scotch, you can use it easily in a margarita variation during atypically hot Coachella Valley fall days.

To celebrate mezcal and its many amazing aspects, I decided to visit some local cocktail bars to see how they explore the versatility of the spirit. I was not disappointed.

My first stop was Arrive in Palm Springs, where Paul made me a Smoke and Berries. It’s on the drink menu, and is a nice way to explore the light and breezy side of mezcal. He muddled raspberries and blackberries directly into the liquor, and added some lime and simple syrup, as well as a dash of peach bitters, and voila! It was a perfect poolside sipper. It was light and breezy, with a hint of smoke, black pepper, vanilla and pineapple from the Primario mezcal.

Next, he made me a Sweet Surrender. You won’t find it on the menu, but it’s worth asking about. He bravely mixes Primario with white rum and mint, and then adds some creme de mure, lemon juice and Peychaud’s bitters. It’s a beguiling beverage. If I’d sipped it without knowing the ingredients, I would have been hard-pressed to guess them. My first impression was Fernet-Branca—the drink leads you almost there, with a strong medicinal hit—but the creme de mure brings you back before it becomes too much. There are also notes of cola, menthol and black pepper. As I left, I wondered about the rum: Would a funky Jamaican overproof make the cocktail better or worse? I think he played it smart with a quieter dance partner for the mezcal—but I might play around with the specs at some point, out of curiosity.

Next I went to see the tiki wizards at Bootlegger, right down the road—rather fortuitously. Chad had posted a picture of his new Aztec Warrior mezcal drink online, and although it’s not on the menu yet, Aisha was happy to make one for me. It starts with Ilegal Mezcal, and then my favorite ingredient of the last few years, Ancho Reyes, joins the party. (If you haven’t picked up a bottle of that yet, do yourself a favor.) The drink is finished with lime juice, coconut cream and NOLA coffee liqueur from St. George, with a grating of cinnamon. Tasting the drink, I got the impression of candy chased with a little New Orleans café au lait with chicory. I confess I have a bit of a sweet tooth with my coffee, so when I make it at home, I might add a touch of simple syrup or turbinado sugar.

I called it a night with a drink on the menu, For Luck’s Sake. La Niña mezcal, Cabeza tequila, yellow Chartreuse, honey and lime are mixed together and served on a big ice cube, with a basil leaf garnish. A bit of fire is added with a serrano pepper tincture, and the vegetal notes of the ingredients are accentuated by celery bitters. Yellow (not green!) Chartreuse is incredible with tequila, so I was not surprised that the drink came together so nicely. It’s a little spicy and a little sweet, with a good measure of herbs de Provence to boot.

Four drinks, four totally different looks. Mezcal is a powerhouse of a spirit, no matter how you use it. Whether you’re by the pool when it’s 95 degrees, or staying warm on a cool desert evening, mezcal just might be the spirit you need to add to your liquor cabinet. Even better, have your local bartender do the work for you.

If you need some more inspiration, here is one of my recipes.

La Rubia

  • 1 1/2 ounces of mezcal of your choice (Vida works nicely with its baking spice notes)
  • 3/4 ounce Ancho Reyes
  • 3/4 ounce fresh lime juice (no cheating with the bottled stuff!)
  • 1/2 ounce pineapple syrup (leave fresh, not canned, pineapple chunks in simple syrup for a couple of days; add gum arabic for extra credit)

Shake, serve up or on the rocks, and garnish with one of those pineapple chunks or a leaf from the pineapple. Waste not, want not.

Cheers!

Kevin Carlow is a bartender at Seymour’s and can be reached via email at This email address is being protected from spambots. You need JavaScript enabled to view it..

Published in Cocktails

Restaurant Week Returns With a Slightly Different Name, Higher Prices

The 10-day foodie feast known by locals simply as Restaurant Week is back and celebrating 10 years of existence—but things will be slightly different in 2016 than in years past.

Less important: Out is the clunky full name of Palm Springs Desert Resorts Restaurant Week; in comes the more streamlined Greater Palm Springs Restaurant Week.

More important: Prices have gone up. In recent years, participating restaurants have offered three-course prix fixe menus for either $26 or $38. This year, however, there are three price points: $28, $38 or $48.

The good news is that most of the participants are sticking with the lower two price points. Organizers say that more than 90 restaurants across the valley will be participating; as of our press deadline, the Restaurant Week website listed an impressive 94 participants, 83 of which had posted their menus. Of those 83, a majority of restaurants were going with the $38 prix fixe—43 of them, to be exact. Meanwhile, 26 restaurants were offering $28 menus, while just 14 of them were offering $48 menus.

New participants this year include Cathedral City’s Bontá Restaurant and Bar, Palm Desert’s Koutouki Greek Estiatorio, and Palm Springs’ Chi Chi at the Avalon, Reservoir at Arrive, and SO•PA at L’Horizon.

Also new this year: The folks at ever-mysterious PS Underground will be offering a $48 menu at Velvet, a supper-club experience at a secret location created just for Restaurant Week. Very cool!

Also very cool: Beyond the restaurant deals, all sorts of other local businesses, attractions and hotels offer specials during Restaurant Week, too.

Greater Palm Springs Restaurant Week takes place Friday, June 3, through Sunday, June 12. For more information—including a list of participants and their menus—visit visitgreaterpalmsprings.com/restaurantweek.

New: Blaze Pizza Opens in Palm Desert

A growing pizza chain that does things a little bit differently has opened a new location in Palm Desert.

Blaze Pizza opened at 73393 Highway 111 on May 10, and here’s its shtick: You walk in and get in line; you tell the employees what sauce and ingredients you want placed on the made-from-scratch dough; one of those employees puts your creation in a very hot stone-hearth oven; and three minutes later, your pizza’s ready. It’d kind of like Chipotle … just with pizza, and without all the terrible press the burrito chain has gotten recently.

Actually, the press that Blaze Pizza has received lately has been just the opposite of that of Chipotle: It’s been downright glowing, as the fast-casual chain continues to grow. One of the investors in the “Fast Fire’d” pizza chain is NBA superstar LeBron James, who went to work at a Los Angeles Blaze location not to long ago, posing as an employee named “Ron.” Of course, this appearance became fodder for a commercial.

Learn more at blazepizza.com.

In Brief

As previewed in this space a couple of months back: In the very same shopping center as the aforementioned Blaze Pizza, you can find the second valley location of The Habit Burger Grill, a chain that claims to have the best burger in America according to Consumer Reports. The Palm Desert location—that address again is 73393 Highway 111—opened in May and is the second Coachella Valley location; the other is at 79174 Highway 111 in La Quinta. More info at www.habitburger.com. … Good news for West Valley boozehounds and wine snobs alike: A little store called BevMo! has applied for a liquor license to do business at 333 S. Palm Canyon Drive, the location that was The Alley furniture/gifts for many years. The building is currently under construction. We’ll be keeping a close (if slightly bloodshot) eye on the progress and will keep you updated. … The family of Crater Lake Vodka’s Kathy Schriefer has been through hell recently—but the community is stepping up to help. In December, her son, Thomas, suffered serious brain damage after drinking too much water. On May 17, local publicist Jeff Hocker, Live Magazine and Eight4Nine Restaurant and Lounge joined forces at Eight4Nine to raise funds to help cover Thomas’ medical bills. The goal was to raise $3,500 at the event, but Hocker reports that the “Take 2 for Thomas” party actually raised $5,501. Great work! If you want to help, the Schriefer family has a donations page set up at www.gofundme.com/d9mfr6dw. ... Speaking of good causes: Some Fabulous Leos—the local nonprofit organization, co-founded by the late George Zander, which celebrates the Leo astrological sign while raising money for worthy charities—will be having a “Pre-Party” at Eight4Nine, 849 N. Palm Canyon Drive, at 4 p.m., Saturday, June 25. For $10, you get a raffle ticket and entry to the party. It’s one of two events—the other being a happy hour at the Hard Rock on Wednesday, July 20—leading up to the big event: The annual Leo Party, taking place Sunday, Aug. 21, at Toucan’s Tiki Lounge, 2100 N. Palm Canyon Drive, in Palm Springs. This year’s beneficiaries: The L-Fund, a lesbian philanthropic group that assists locals in need; and the Raina Chessman Fund, which aids the local transgender community. RSVP and get more info at www.somefabulousleos.com.

Published in Restaurant & Food News

New to the CV Supermarket Scene: Gelson’s and ALDI

The grocery-store gods giveth; the grocery-store gods taketh away.

In recent months, both Haggen and Fresh and Easy have faded to black in the Coachella Valley due to financial stresses.

Enter Gelson’s Markets and ALDI to fill the void.

Gelson’s—a Southern California fixture since 1951—opened in late January in the former Haggen/Pavilions space at 36101 Bob Hope Drive, in Rancho Mirage. Gelson’s purchased the Rancho Mirage store and seven others from Haggen when the company made a hasty retreat from California last year.

“Gelson’s has been looking for a great desert location for nearly 15 years, and we’re excited to come to Rancho Mirage,” said Rob McDougall, Gelson’s president and CEO, in a news release. “Our goal is to serve the local community by providing premium-quality merchandise and exceptional customer service, while also re-employing many of the dedicated employees of the former Haggen store.”

Gelson’s has a upscale yet friendly vibe, with high-quality meats, produce and seafood, in addition to a fantastic floral department; bars for salad, antipasti and hot foods; a service deli; and a counter serving juices and cut fruits. Find more information at www.gelsons.com.

And now for something completely different: ALDI, a much-larger chain that’s aggressively moving into California from Europe and the East Coast, opened stores in La Quinta (78601 Highway 111, La Quinta) and Palm Springs (5200 E. Ramon Road) on March 24.

ALDI’s shtick: It features a limited selection of most of the usual items you’d find in a supermarket—except you’ve probably never heard of the brands that ALDI sells. For the most part, the less-expensive brands are exclusive to ALDI, and the company claims the items must all match or exceed the quality offered by national brands. Don’t like something? ALDI will both replace the product and give you your money back.

One other twist at ALDI: If you want to use a shopping cart, you’ll need a quarter—but you’ll get it back when you return the cart to the central station.

Get more info at www.aldi.us.


The Saguaro’s former Tinto Restaurant Is Now Rocco’s Electric

As was foretold in this space a couple of months ago, the relationship between the Saguaro Palm Springs and the Garces Group has come to an end.

Gone is Iron Chef José Garces’ Tinto. In its place: Rocco’s Electric.

The new “Red Room and Ice Cream Emporium” looks pretty much just like Tinto did—no surprise, seeing as there was not very much time between the Tinto era and the Rocco’s Electric era.

As for the menu … it’s quite different. The Basque-inspired plates of Tinto have been replaced by a focus on cocktails (at least during evening hours) and entrées like salads and tacos. And ice cream … lots of ice cream; in fact, on the weekends, the restaurant offers midday ice cream socials.

Speaking of tacos, and specifically Taco Tuesday: If you’re a fan of El Jefe, never fear, because the popular spot survived the changeover.

For more information, call 760-322-1900, or visit www.thesaguaro.com/palm-springs.


In Brief

Congrats to Chef George’s, located at 40100 Washington St., in Bermuda Dunes. Not too long ago, the much-loved Hungarian joint took over an adjacent space and created Pickaso, a lounge with dancing and live music in addition to tasty food and drink; call 760-200-1768 for info. … The Habit Burger Grill, a 150-plus-location chain that claims to have the best burger in America according to Consumer Reports, is opening its second valley location on Highway 111 in Palm Desert. The initial area location opened a year and a half or so ago at 79174 Highway 111 in La Quinta; www.habitburger.com. … Babe’s Bar-B-Que and Brewhouse is teaming up with Catalan Restaurant for “Pigs, Paella and Brews” at 6:30 p.m., Tuesday, April 5, at Catalan, located at 70026 Highway 111, in Palm Desert. $49 will get you beer-tastings and a fantastic family-style dinner. Call 760-770-9508 for reservations or more info. … Want yummy treats while in Palm Springs? Well, you now have more options than ever before. Fruit Wonders is now offering juices, fruit bowls, smoothies and vegan cakes at 264 N. Palm Canyon Drive (www.facebook.com/fruitwondersps), while Ice Cream and Shop(pe) is just one of the much-raved-about offerings at the brand-new Arrive Hotel, located at 1551 N. Palm Canyon Drive. (Reservoir, the new full-service restaurant there, is creating quite a buzz.) At Ice Cream and Shop(pe), you’ll find between 16 and 20 favors of ice cream every day until midnight; icecreamandshop.com. Finally, if you want coffee or a light lunch, check out downtown Palm Springs’ newest coffee shop, Joey Palm Springs, at 245 S. Palm Canyon Drive; www.facebook.com/joeypalmsprings.

Published in Restaurant & Food News