Village Pub
“When you are here, you’re among friends”
T
he Village Pub opened in 1996 as a fun, exciting international establishment with great food, live entertainment and dancing.
We filled a niche 20 years ago for a place to eat, drink and be merry everyday in downtown Palm Springs. The Village Pub is THE place to be for exciting nightlife as well as great food. Open 10 - 2 a.m. daily.
Our Philosophy In recognition of and to celebrate world cultures and cuisines, we have flags from around the world throughout the building. So if you don’t see your countries’s flag here, let us know and we’ll order one to display in our restaurant. Our goal is to create a mini melting pot and bring all our differences together.
Tareef, has a Master’s degree from Queen’s University, Ontario; Roula has a Bachelor of Science degree in Environmental Studies, from York University, Toronto, Canada. Together they bring a welleducated and worldly perspective to the Village Pub.
What makes Village Pub a unique restaurant is it features live music on one level, a “loft” upstairs, indoor seating, huge climate controlled outdoor patio, many fire pits and the ability to accommodate 400+ happy customers. Known primarily as the premier night club in Palm Springs, Village Pub serves an awesome menu till closing, enjoy our bottomless champagne during the day and an awesome happy hour seven days a week. Hungry? Enjoy our breakfast items such as eggs Benedict, The Montecristo, breakfast sandwiches or steak and eggs. In the mood for something more pub-ish? Then try our mouth-watering burgers, hand-tossed pizzas, or signature “wings and more”, or an array of appetizers and fresh salads. Vegetarian, gluten-free, non-GMO you say? We will do our best to accommodate you. Feeling a little adventurous? We pride ourselves in being open and diverse so enjoy one of our many dishes from around the world.
“At the Village Pub, we believe in nurturing all the senses”. In addition to great food, the pub features music, dancing nightly, friendly staff and a local clientele. There are a variety of different settings to enjoy.
Whether you’re into live music or a DJ, the Pub has it all. Want to catch the latest NBA, football, hockey, baseball or soccer? The pub offers 32 large flat screen TV’s. Craft beer lover? We offer Palm springs largest selection with 72 beer tap handles.
Owners Tareef Talala and his sister Roula Talala were inspired to open a taverna like others they’ve experienced during their travels throughout the world – one that fits their true bohemian desert lifestyle! “We strongly embrace and welcome the diversity of cultures and cuisine,” said Tareef, who resided in Canada about 20 years before moving to the U.S. “This is not just a business; not only are we very accepting of everyone’s individuality and diversity, but rather we thrive on it – both staff and customers.”
Village Pub • 760-323-3265 • Monday - Sunday at 10 a.m. - 2 a.m. 266 S Palm Canyon Dr Palm Springs CA 92262 • www.palmspringsvillagepub.com 2
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MARCH 2017
Billy Q’s Palm Desert “More than Just Pizza”
L
ocated inside University Park at Cook & Gerald Ford, Billy Q’s is known for their excellent food and service. Gather the whole family for a trip to this restaurant. Everyone will find something great to eat on the menus but the pizza is amazing as many customers have
commented. The two owners are all about providing the best service to their customers as well as the friendly staff. Delivery and catering service is available as well.
Billy Q’s • 760-404-0681 • Monday - Sunday at 11 a.m. - 8 p.m • Friday and Saturday at 11 a.m. - 9 p.m. 36-901 Cook St. Suite 7 Palm Desert CA 92211 • www.billyqs.biz 4
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APPETIZERS
PASTA
Mozzarella Stix
Fettuccine Alfredo
Home made mozzarella stix served with marinara sauce for dipping.
Wings
Chicken wings served with “Red-Hot” sauce on the side. Served with carrot and celery sticks and your choice of Ranch or Blue Cheese dressing.
Gorgonzola Chips
Gorgonzola, bacon, basil, tomatoes, red and green onions melted on top of home-made potato chips.
Tacos
Topped with parmesan cream, served with cheesy garlic bread. Add chicken for an additional charge.
Lasagna
Meat lasagna layered with ricotta and mozzarella, finished with provolone, marinara and parmesan, served with cheesy garlic bread.
Four Cheese Ravioli
Topped with your choice of marinara, Alfredo or creamy pesto sauce served with our cheesy garlic bread.
Your choice of fish, grilled chicken or carnitas on a 8 inch tortilla with fresh Pico de Gallo, Serrano garlic sauce, cabbage and mozzarella cheese.
Mackenzie’s Mac & Cheese
Nachos
Spaghetti
Tortilla chips topped with jalapeno jack cheese, Pico de Gallo, olives and beans. Add chicken, beef or carnitas for additional charge.
SALADS
Dressings offered: Ranch, Chipotle Ranch, Thousand Island, Italian, Blue Cheese, Caesar, Honey Mustard, Balsamic Vinaigrette, Chipotle Honey Mustard.
Chicken Caesar
Hearts of Romaine, grilled chicken, parmesan cheese, seasoned croutons tossed in our classic Caesar dressing.
Greek
Spinach, mixed greens, tomatoes, artichoke hearts, red onion, black and green olives, topped with feta cheese served with zesty vinaigrette dressing.
Laura’s Salad
Mixed Greens, grapes, dried cranberries, apples, walnuts, Gorgonzola cheese and grilled chicken served with our spicy honey mustard dressing.
Taco Salad
Mixed greens, refried beans, shredded cheese, olives, avocado and Pico de Gallo, with your choice of grilled chicken or seasoned ground beef and served with Chipotle Ranch dressing.
Chinese Chicken
Mix of cabbage and iceberg lettuce, white meat chicken, bean sprouts, carrots, red onion, celery and cilantro all served with a sesame vinaigrette and topped with fried wontons.
Sharp cheddar cheese and creamy Velveeta combined with macaroni and hickory smoked bacon with cheesy garlic bread.
Topped with marinara or pesto, served with garlic bread. Add a side of two meatballs for an additional charge.
SANDWICHES
Your choice of French Fries, Chips, Potato Salad, Macaroni, Cole Slaw or Small House Salad.
Chicken Parmesan
Grilled chicken on a toasted sourdough roll, topped with marinara, mozzarella and a sprinkle of parmesan.
Lance’s Turkey Burger
GOURMET PIZZA
Original and Sourdough crusts. Gluten free crust available on small pizza only for an additional charge. Sizes available; personal, small, medium, and large.
The Works
Salami, pepperoni, ham, sausage, ground beef, onions and peppers.
Greek
Spinach, tomatoes, olives, feta cheese, onions, Greek spices and artichoke hearts on top of garlic cheese sauce.
“Phildogs” Pizza
Sausage mozzarella, ricotta, spinach, mushrooms and red onions on top of our Alfredo sauce.
Dardie’s Veggie
Tomatoes, artichoke hearts, mushrooms, red onions, olives and bell peppers on garlic Ranch or traditional sauce.
Thai Chicken
Chicken, shredded carrots, green onions and cilantro on our homemade Thai sauce.
Fitness Pizza
Grilled chicken, mozzarella, tomatoes and basil on garlic cheese sauce.
Kenny’s California BLT Pizza
Bacon, lettuce, tomatoes, avocado, mayo and mozzarella cheese.
BBQ Chicken
Seasoned ground turkey grilled with American cheese, lettuce, pickle, onions and tomatoes on a Kaiser bun.
Chicken, red onion, carrots and cilantro with Billy Q’s famous BBQ sauce.
Anthonee’s Chicken Salad Club
Ground beef, mozzarella and taco seasoning finished with tomatoes, cilantro, avocado, mozzarella and a shot of hot sauce.
Chicken salad, bacon, avocado, lettuce, tomato, mayo, sharp cheddar and pesto on grilled sourdough bread.
Classic Reuben
Corned beef, saurekraut, swiss cheese, Thousand Island grilled on Marble Rye.
Ollie’s Philly Cheese Steak
Roast beef, bell peppers, onions, mushrooms velveeta cheese on a sourdough roll with a touch of mayo.
Meatball Sandwich
“Italian Style” meatballs on a toasted sourdough roll with marinara, melted mozzarella, green and red peppers.
Cristin’s
TRADITIONAL PIZZA
Original and Sourdough crusts. Gluten free crust available on small pizza only for an additional charge. Sizes available; personal, small, medium, and large.
Choose From:
Anchovies, Artichoke Hearts, Bacon, Basil, Black or Green Olives, Carrots, Canadian Bacon, Chicken, Feta Cheese, Garlic, Green and Red Peppers, Ground Beef, Ham, Jalapenos, Mushrooms, Red Onion, Pepperoni, Pineapple, Pesto, Salami, Italian Sausage, Spinach, Sun Dried Tomatoes, Zucchini.
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Pizza Factory
we toss’em, they’re awesome!
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Bucatini Trattoria Fabulous Pizza and so much more!
E
nzo Amodeo is from Sicily, where cuisine is considered a significant form of artistic expression. He began as a teenager making meals for his buddies and in the ensuing years, after coming to the US, he acquired valuable hands-on training at well-know eateries in New York, Chicago and Orange County. Enzo and son Angelo are successfully partnered in offering their unique style of culinary with Angelo managing Bucatini Trattoria La Quinta and Enzo managing the new Palm Desert Bucatini Trattoria. When you enter the new Palm Desert location there is a large and open dining room with boldly colored vignettes on the walls. Bucatini PD has a private room for large parties or events. They also have two patios one facing Cook and one facing the plaza. Both locations have Bucatini’s Marra Forni Neapolitan wood – fired brick oven.
Crafted in Naples, Italy this high performance fire-breathing kiln can bake wonderfully slim crusts in under a minute at temperatures of up to 850 degrees. The dough and the sauce are made from scratch each day using only the finest and freshest ingredients. The dinner menu has meat, pasta and fish and one of the meat entrees is the Tagliata Chianina (highest quality beef tenderloin grilled rare and the seafood stew (Caciucco Di Mare) with fresh salmon fillet drizzled with extra virgin oil and herbs. Other house specialties include the Spaghetti Pescatora (olive oil, garlic, shrimp, scallops, salmon, calamari, Manila clams and mussels in a light, spicy tomato sauce) also Risotto style and the Tagliarini Crostacei (linguini with garlic, olive oil, cherry tomatoes, lobster meat, lobster tail, snow crab meat and scallops, in a spicy, white wine sauce). Gluten –free pasta or pizza crust is available for a small additional charge.
The equally attractive mid-day menu features an array of Paninis and Strombolis with prices in the $8 to $14 range. Try the Crudo (thinly sliced prosciutto, fresh mozzarella, arugula and olive oil served on country bread pressed in the Panini Grill or the Panino Pollo (grilled chicken breast mozzarella, basil pesto spread, smoked gouda and arugula on homemade ciabatta bread). Bucatini offers a full bar with a variety of beers and wines. The two signature martinis, named Sicily (Absolut Mandarinetto and tangerine juice) or The Italiano (Prosecco, Amaretto di Saronno and pomegranate juice) will definitely appeal to martini lovers. Visit the new Bucatini Trattoria Palm Desert and Bucatini Trattoria La Quinta as well as Kalura Trattoria on 124 South Palm Canyon Drive in Palm Springs for a wealth of dining choices and bring your friends! Ciao!
Bucatini Trattoria • 760-636-5906 • Monday - Sunday at 11 a.m. to 9 p.m. • www.bucatini.biz 36-901 Suite 10 University Village, on the corner of Cook and Gerald Fold. 10
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Woody’s Palm House A Harmony of Menu and Music! By Lucinda Sue Crosby
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n January of 2016, a colorful and energetic Coachella Valley entrepreneur named Wayne “Woody” Woodliff opened the doors to what has become a noted Palm Springs hot spot for both food and entertainment. Woody says he recognized the potential of the space right away and soon turned it into a desert casual yet polishedlooking supper club he renamed The Palm House. Woody did much of the work himself, saying, “I was a property flipper for years and felt confident I could create the vision I pictured in my mind’s eye.” This dynamo of a man has been a desert foodie fave for years via Woody’s Burgers, a multi-award winning, charmingly retro 1950sstyle diner formerly located on Indian Canyon. Last July, when that property was purchased by a development company, Woody decided to merge his enterprises and Woody’s Palm House was born. The Palm House decor successfully combines rustic and contemporary styles with details like used brick accent walls and lamps and sconces created by local artisan Susan Dorazo. A spacious patio entrance invites you through French doors into a large dining room anchored by a stage and then on into the bar area. The total effect ensures a pretty, relaxed atmosphere – the perfect setting for a night out in our gorgeous desert. Since restaurants face fierce competition in a resort area like ours, Woody has adopted a tried and true philosophy for building a rapport and a reputation with his customers. “My long-haul philosophy has been to provide quality ingredients from area vendors whenever possible,” Woody said. “Then, offer a diverse menu and hire a friendly, capable staff. And finally, make sure it’s great food at an affordable price.”
in a house crafted bourbon/brown sugar/molasses BBQ sauce accompanied by red skin mashed potatoes, seasonal veggies and corn bread), the Grilled Salmon and Asparagus (with citrus butter and a bed of creamy risotto drizzled with lemon sauce), and the Pan Seared Shrimp and Scallop Pasta (fettuccine noodles cooked al dente with a sun dried tomato/basil/garlic sauce topped with Parmesan). Woody also mentioned a personal favorite – the Bistro Filet, served with veggies and fingerling potatoes. On the Bar Menu, try pairing the Bacon and Date Skewers (swathed in a Mornay sauce) with the Desert Swarm Lemonade consisting of Jack Daniel’s Tennessee Honey and fresh lemonade. A full bar and a thoughtful wine list will enhance your dining pleasure.
For lunch, I quite like the Spinach Strawberry Salad (with red onions, sprinkles of feta cheese, fresh strawberries and locally grown dates tossed with a red wine vinaigrette) or the Cuban Sandwich (succulent house braised pork with mustard, pickles and melted Swiss cheese on crusty, grilled sourdough bread. NOTE: The pork is moist and tender).
Last but certainly not least, let’s discuss what Woody and most of his patrons consider the coolest thing about Palm House – the live jazz, blues and/or R & B seven evenings a week! Woody, who LOVES music and has dabbled in bass guitar for decades alongside luminaries like high school friend Brad Gillis of Ozzy Osbourne fame, invites you to listen to a fabu, constantly revolving line-up. The week beginning January 19, look for Linda Peterson (jazz), Rose Mallett (jazz/pop/R&B), the Stanley Butler Band (jazz/blues, R & B), the Smooth Brothers (specializing in Motown), Trish Hartley and Barney McClure (jazz), John Bolivar and Tony Granberry (jazz sax) and Deanna Bogart (experimental). Show times are scheduled either for 6 or 6:30 pm and usually last till 10. Reservations are highly recommended, particularly during season. Check the calendar on the website or visit their Facebook page to learn about upcoming events.
For starter standouts, try the Creamy Veggie Risotto with julienne squash, zucchini and carrots steeped in vegetable broth – I am a risotto freak and I love this – or the Pan Roasted Blue Mussels for you shell fish lovers. Popular entrees include Baby Back Ribs (smothered
As a restaurant writer, I often hear a clarion call for more music in the Valley – a place to both dance and sup. Wayne “Woody” Woodliff has heard your wish and is happy to be of service. Get your dancing shoes on, grab your appetite and check out Woody’s Palm House.
Woody’s bill of fare is interesting and broad, with choices enough to satisfy a variety of tastes. Of course, burgers are still popular all-stars, made with 100 percent Angus beef. Options range from a good oldfashioned juicy cheese burger (piled high with aged cheddar, crisp lettuce, ripe red tomato and Woody’s homemade Thousand Island dressing) to the picante Jalapeno Burger (perfectly grilled beef, Jalapeno peppers, Pepper Jack cheese with hand sliced tomato and Serrano aioli).
Woody’s Palm House • 760-230-0188 • www.woodyspalmhouse.com 450 S Palm Canyon Dr. Palm Springs CA 92262 12
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MARCH 2017
Tortillas Restaurant Authentic Recipes with a Family Style Welcome By Lucinda Sue Crosby
A
lfonso Gutierrez is a highly regarded and talented chef who has honed his considerable culinary skills over decades at a series of noted Coachella Valley eateries. Not a man to wave his own flag, Alfonso seems more than content to allow his inspired cooking to speak for him. When he whisks a plate of fluffy and subtly seasoned chile relleno on the table in front of you, he has confidence that you will enjoy it. His food speaks volumes. He and brother Ernesto are the owner/operator/entrepreneurs of Tortillas, a brightly colored diner-style restaurant in Cathedral City with an outdoor paint job in the festive red and yellow of chile peppers. The price-friendly menu, inspired by their mother Guadalupe, owes many of its flavors and flourishes to the cultural traditions of Jalisco, Mexico, the birthplace of the thriving Gutierrez family. As soon as you walk in the door, breathe in the alluring aroma and feel the amiability. No wonder new customers often become regulars in record time. This is the kind of place where repeat customers are treated more like honored relatives than guests, an attitude that springs from the Mexican tradition called “cenadurias”—a type of restaurant-next-door located in a neighbor’s home where customers wine and dine in the host family’s living room or on their patio and pay for the privilege. Tortillas’ extensive menu offers a great variety of dishes, many with delicious combinations of taste, often with unexpected yet welcome flourishes. Chef Alfonso insists you take a turn at the chilled salsa bar.
Tortillas has a number of entrees and appetizers that compliment the salsa’s like: chilaquiles (fried tortillas, eggs, a crumbly cheese called doble crema and onions); scrambled eggs and cactus; pozole (hominy with pork chunks, cabbage and radish topped with a lemon and onion garnish); sopes (thickened tortilla patties, deep fried beans, choice of meat, lettuce and Mexican sour cream); carne asada (they use the most expensive cuts of meat available); and their renowned menudo, a new pot of which is prepared each evening and then simmered all night until the meat has surrendered itself to fork-cutting tenderness. Along with the usual soft drinks, Tortillas offers beer, wine and wine Margaritas in an assortment of fruit-laced flavors. The Pinot Grigio is dry and surprisingly mellow with a soft finish. On Wine Wednesday, every meal comes with a $2 glass of house Pinot Grigio, Merlot, White Zinfandel, Chardonnay or Cabernet Sauvignon. Imported beer options include Corona, Negra Modelo and Dos XX. Tortillas Restaurant is open seven days a week from 7 a.m. to 9:30 p.m. and is located at 32123 Cathedral Canyon Drive in Cathedral City. After sampling the ambience, the menu and the amicable feel of this eatery, it’s easy to see why the clientele is so faithful: the ingredients are fresh and of the highest quality; the welcome is warm; the authentic food, cooked and served with pride, is delicioso! Sometimes, a taste of Old Mexico is the only thing that will suffice. So, if you hunger for recipes handed down through the Gutierrez family for generations, consider giving Tortillas a try. Ernesto and Alfonso are looking forward to meeting you.
Tortillas Mexican Food • 760-324-8070 • Monday - Sunday at 7:00a.m. - 9:30p.m. • www.tortillasrestaurant.us 32123 Cathedral Canyon Drive Cathedral City CA 92234 14
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Cocktails Everyone Should Know
French 75 Old Fashioned
Ingredients: 1 teaspoon (5g) superfine sugar (or 1 sugar cube), 2 to 3 dashes bitters (Angostura is traditional and works well; Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are better), 2 ounces (60ml) bourbon or rye whiskey, Orange and/or cherry, to garnish (optional). Directions: Place sugar in an Old Fashioned glass. Douse with bitters and add a few drops of water. Add whiskey and stir until sugar is dissolved. Add several large ice cubes and stir rapidly with a bar spoon to chill. Garnish, if you like, with a slice of orange and/or a cherry.
Martinez
Ingredients: 1 1/2 ounce Old Tom gin, 1 1/2 ounce sweet vermouth, 1 teaspoon maraschino liqueur, 2 dashes orange bitters, Lemon twist, for garnish. Directions: Fill a mixing glass with ice. Add gin, sweet vermouth, maraschino liqueur, and orange bitters. Stir until very cold then strain into a chilled cocktail glass. Twist lemon peel over cocktail to express its oils. Rub rim of glass with peel and discard.
Manhattan
Ingredients: 4 ounces rye whiskey, 2 ounces sweet vermouth, 4 dashes Angostura bitters, Garnish: 2 Maraschino cherries. Directions: Pour the whiskey, sweet vermouth, and bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch. Place a maraschino cherry in each of two chilled cocktail glasses. Dividing evenly, strain the contents of the shaker over cherries and serve immediately.
The Brooklyn
Ingredients: 2 ounces rye or other whiskey, 1 ounce dry vermouth,
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Martinez 1/4 ounce maraschino liqueur, 1/4 ounce Amer Picon, or a few dashes Angostura or orange bitters. Directions: Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.
Daiquiri
Ingredients: 2 ounces light rum (you can also use gold rum, but dark rum can be too heavy), 3/4 ounce fresh-squeezed lime juice (about 1/2 of a lime), 1 teaspoon sugar. Directions: Pour sugar and lime juice into a cocktail shaker and stir until sugar is dissolved. Add the rum and fill shaker with ice; shake well for 10 seconds and strain into a chilled cocktail glass. Garnish with a wedge of lime.
Sidecar
Ingredients: 2 ounces VSOP Cognac, Armagnac, or good California brandy, 1 ounce Cointreau, 3/4 ounce fresh lemon juice, to taste, superfine sugar, for garnish (optional). Directions: (Optional) prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass; then dip the rim in a saucer of superfine sugar to create a thin crust; chill the glass until needed. Combine brandy, Cointreau, and lemon juice in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass; garnish with a twist of orange or lemon peel, if the urge comes across.
French 75
Ingredients: 2 ounces gin, 1 ounce freshly squeezed lemon juice, 2 teaspoons sugar, Champagne or sparkling wine, Garnish: long thin lemon spiral and cocktail cherry. Directions: Fill cocktail shaker with ice. Shake gin, lemon juice, and sugar in a cocktail shaker until well chilled, about 15 seconds. Strain into a champagne flute. Top with Champagne. Stir gently, garnish with a long, thin lemon spiral and a cocktail cherry.
Koutouki Greek Estiatorio The authentic Greek dining experience
anni came to a conclusion: the city needed an authentic Greek restaurant. And so, at the age of 23, Yianni opened Kypriak Taverna. Before long, the success of the first bred a second, Kypros.
Y
ianni Psalios is a force of nature. If you’ve ever met him, you know what they mean. His smile is as warm as a Mediterranean summer, but when you shake his hand and see the confidence in his eyes, you know you’re in the presence of a man who makes things happen. Born on the island of Cyprus, Yianni came from generations of farming and winemaking. He spent his boyhood in Phini Village, a lush resort area in the island’s verdant Troodos Mountains. His father hoped he’d practice medicine, but even in those early days, the boy had ideas of his own. At 10, he landed his first job, picking up bottles and glasses around a hotel pool. The next summer, he was promoted to dining room bus boy. When Yianni was 15, the first hotel management school opened on the island and Yianni arranged, without his father’s knowledge, to take the entrance exam … along with about 500 others. Though still in high school, he was chosen one of only 30 applicants to be accepted for the two-year program. With diploma in hand, Yianni completed his mandatory army service before setting out to see the world. On passenger ships and merchant marine vessels, he sailed the seas, working his way from port to port as a chief steward. Over time, the one place he loved returning to was Vancouver, Canada. In fact, the city drew him so powerfully that he actually “jumped ship” at one point – bypassing official immigration channels – a decision it took him two-years to sort out. Working several jobs and becoming acquainted with the area, Yi-
As word of his food and hospitality spread, visitors from other parts of Canada became regulars. New friends persuaded Yianni to visit Edmonton. It was the tail end of an oil boom and Yianni liked what he saw, particularly a comely, dark-haired young woman named Kally, whose parents just happened to be in the restaurant biz. Since starting over was Yianni’s forte, he sold his Vancouver holdings and relocated to Edmonton. His marriage and a new restaurant called Yanni’s Backyard was followed in short order by Koutouki (Yianni translates this word as Greek for “hole-in-the-wall with good food and wine”). Over the ensuing decade, 12 more restaurants – and in the years since, 12 more. When asked why so many, Yianni answered: “I opened a place; it was successful but not big enough; waiting lines to get in; I open another, bigger place; then IT was successful; more waiting lines … I had overflow. After hearing for years how great Palm Desert was, Yianni brought the family for a visit in 2013. It was 30 below in Edmonton and 80 degrees in California. He liked what he saw, and so did his family, who are all involved in the family enterprises. “I decided what Palm Desert really needed was an authentic Greek restaurant!” On August 12, 2015, Yianni and family opened Koutouki Greek Estiatoria, specializing in traditional dishes Yianni enjoyed as a boy. Ocean blue awnings accent a white washed exterior. The interior, flooded with natural light, exudes a southern European beach ambience. This is a place to dance and dine and sip with good friends. Son-in-law Chris points to the Octopodi Skaras (char grilled octopus drizzled with olive oil and lemon juice) as a foodie favorite. The family also recommends the Koutouki Meze – a dazzling 12 course meal designed to be shared consisting of salads, dips, pita bread, cheeses, vegetables and lamb. It is a spectacular spread, meant to be savored slowly. These days, Yianni and family are settling in nicely. They all adore the desert – Yianni says, “It feels like home, a city with a village mentality and welcoming manners; approachable.” Interestingly, this is also an apt description of the area’s newest Grecian-flavored enterprise. The Psalios cordially invite you to dine, sip and dance ropa at Koutouki Greek Estiatoria where everything is made fresh, in-house, daily.
Koutouki Greek Estiatorio • 760- 834-8221 • Monday - Sunday at 11 a.m. - 10 p.m. • www.koutoukigreek.com 73-675 Highway 111 Palm Desert CA 92260 18
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MEZETHES-APPETIZERS
SOUPS
PSARIKA-SEAFOOD
PIKILIA
AVGOLEMONO
GARLIC PRAWNS
MELIZANOSALATA
FASOLADA
Bean and vegetable.
PRAWN SOUVLAKI
Eggplant dip.
TARAMA
SALADS
WHOLE FRESH FISH
HORIATIKI
HAPPY HOUR BAR FOOD MENU
ANIXIATIKI
Bar Area Only at 3-6pm
HORTA
Saganaki
Pita and assorted dips.
Fish roe plate.
HOMOUS
Chick pea and tahini.
KOPANISTI Spicy feta.
TIROSALATA
Roasted pepper and feta.
TZATZIKI
Greek Yogurt, cucumber and garlic.
GRILLED CALAMARI
Olive oil and lemon dressing.
GRILLED OCTOPUS
Olive oil and lemon dressing.
PIPERIES PSITES
Chicken, egg, and lemon.
Your choice of Grilled Chicken Breast and Skewer of Prawns.
Traditional village salad.
Spring Salad.
Steamed spinach with tomato and feta.
YIANNIS MEZE
Welcome to mediterranean dining! For $36 per person you get a family style meal with a dozen different dishes. Pitas, salad, meats and seafood! Take your time and enjoy your meze siga siga or slowly slowly. Meze is recommended for groups.
Garlic, butter, white wine.
Grilled with olive oil garlic parsley.
When available, ask your server.
Calamari Dolmades 2 pcs Keftedes 4 pcs Spanakopita 2 pcs
LAHANIKA
PSITARIA AND TRADITIONAL
GIGANTES PLAKI
ARNI KLEFTIKO
Baked giant beans in tomato sauce.
Roast lamb a la taverna.
SPANAKOPITA
ATHENIAN KOTA GEMISTI
Spinach and feta pie.
Chicken Breast stuffed w/ spinach and feta.
Marinated Olives
KEFTEDES
PAIDAKIA
Paidakia 4 pcs
Greek meatballs.
Grilled rack of lamb.
CALAMARI
GREEK RIBS
Roasted red peppers (served cold).
Seasoned vegetables.
Lightly fried.
Grilled with olive oil, lemon, oregano.
Mezethes Plate Pita and Dip Additional Dip Feta and Olives
Ouzo Prawns 4 pcs Grilled Prawns 4 pcs
DOLMADES
PASTICHIO
Stuffed grapevine leaves.
Greek pasta, seasoned beef, bechamel.
Grilled Calamari
OUZO PRAWNS
MOUSSAKA
Roasted Potatoes
Garlic, butter, ouzo flambe.
Classic Greek.
MARIDES
BEEF SOUVLAKI
Fried smelts.
Tenderloin.
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f you are looking for an unusual dining experience in Southern California, then run, don’t walk to either Café Europa or jusTapas, or better yet, both in the same day! Current editorial is underway in Entrepreneur Magazine, Food and Wine and the Los Angeles Times to underscore The Coachella Valley’s first two in one Dining destination. Café Europa is one of the top destinations for Breakfast and lunch in the valley from 9 a.m. to 3 p.m. serving an inventive menu of breakfast and lunch fare you won’t find in most restaurants. The farm to table menu has been a crowd pleaser for 6 years and our
new, larger, second floor location sports walls of glass and two large terraces with some of the most awesome views of downtown and the natural environs in the desert. Local and seasonal residents come to Café Europa on average of 3 times per week as the menu items while accessible are difficult to duplicate. You won’t feel bloated and in need of a nap after an experience at Café Europa. The idea is to eat portions as the Europeans do and food sources that are neither processed nor refined. Sixty-five percent of Café Europa sales are breakfast items which are served ALL DAY.
Cafe Europa • 760-835-5878 • Monday - Friday at 9 a.m. - 3 p.m. • Saturday and Sunday at 8 a.m. - 3 p.m. 301 N Palm Canyon Palm Springs CA 92262 • cafeeuropapalmsprings.com
Welcome to jusTapas!
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rom the hours of 3 p.m. to 5 p.m. Café Europa transforms into a completely different restaurant. The lighting, service, tableware, music and vibe changes dramatically. jusTapas follows the Café Europa notion of a European lifestyle marked by fresh California, natural resources. jusTapas opens at 5 p.m. with small plates and what is the largest slider bar in the Coachella Valley. Happy hour is from 5 p.m. to 630 with $4 house wine, $5 mixed drinks and $6 house martinis and a reduction on the BAR BITE menu at one of the coolest bars in town. The flash fried brussel sprouts with twice roasted hazelnuts in a crème fraiche/dijon dressing with a poached local organic egg atop is the #1 selling SMALL PLATE for $12. The top 3 sliders from the SLIDER BAR (9 options-3 for $15) is the panko encrusted
chicken with a pickled jalapeno and blue cheese mayo ; the Drunken Wagyu, with a reduced bourbon sauce wrapped in applewood smoked bacon with cayenne and maple; or the crab BLT. jusTapas is all about sharing and “experiencing” food with friends , family or colleagues. Sections of the venue are now being booked on a regular basis for small parties and intimate groups due to the layout and gorgeous setting in about as central as a location as you can find on Palm Canyon Drive. What the restaurants do have in common are the following: farm-to-table fare with an emphasis on raw California sources; inventive methods for accenting familiar menu items; patrons are generally “experiencing” food individually or collectively; and neither of the restaurants will break the bank.
justTapas • 760-835-5878 • 5 p.m. to closing Monday - Sunday. Except Wednesday. 301 N Palm Canyon Suite 200 upstairs (elevator) Palm Springs CA 92262 • www.justapas.com 20
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Roosters Fried Chicken & Spirits Newest destination for culinary favorites and drinks
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elcome to delectable dining! Some nights, you’re too tired to cook. Others, you’re looking for a little fun. When you’re hoping to hit the town for some great eats, we’ll have a table waiting. There’s nothing better than great food for great prices. At Roosters Fried Chicken and Spirits, you can find the right meal for your taste buds. When you’re in the mmood for tasty, you’re in the mood for Southern favorites at Roosters Fried Chicken and Spirits! Nothing is better than finger-licking good fried chicken and we’re proud to dish up the best in town. Love burgers? We’re happy to cook up something you love, made to order every time. Casual sand-
wiches can me a great meal. When you’re looking for a tasty morsel you can eat in a hurry our sandwiches are the right fit. Are you looking for a lighter option? Our salads will be sure to satisfy your cravings. Craft beers are sweeping the nation and Roosters Fried Chicken and Spirits is happy to serve up some of your local and national favorites. Or if your in the mood for a margarita or a Jack and Coke, our bartenders can mix up all of your favorites. Roosters also serves soft drinks and wine. Ready to relax with a cold drink and great friends? The join us for happy hour from 11 a.m. to 6 p.m. everyay and enjoy drink specials. We’re your newest destination for fun with your friends and family.
Rooster’s Fried Chicken & Spirits • 760-289-4413 • Monday - Sunday at 11 a.m. - 11 p.m. • www.roosterslq.com 79255 Highway 111, Suite 5 & 6 La Quinta CA 92253 22
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APPETIZERS Buffalo Wings
ROOSTER’S FRIED CHICKEN
Fried chicken wings and drumettes tossed in our buffalo sauce with celery sticks..
Nothing is better than finger-licking good fried chicken and we’re proud to dish up the best in town.
Pulled Chicken Quesadilla
The Coop - 5pc
Our pulled chicken with pico de gallo and cheddar cheese.
Tavern Battered Onion Rings Served with ranch dressing.
Pickle Fries
Masa-battered fry-cut dill pickles served with roasted garlic chipotle ranch.
Mexican Shrimp Cocktail
Chilled shrimp in a mild tomato vegetable base. Served with fresh tortilla chips.
Chicken Fried Chicken Livers 8 (when available) Served with celery and ranch dressing.
SALADS
Generally a breast, thigh, leg, wing and back.
Mama Hen - 3pc
Hot Roast Beef Sandwich
Generally a breast, thigh, leg or back.
ROOSTERS BURGERS
Love burgers? We’re happy to cook up something you love, made to order every time.
Hamburger
1/3 lb. Choice beef patty, iceberg lettuce, tomato, red onion, kosher pickle and mayonnaise on a brioche roll.
Cheeseburger
Bacon Cheeseburger
Greek Salad
Romaine lettuce, grape tomato, cucumber, red onion, Kalamata olives and feta cheese. Tossed in our house greek salad dressing.
Bleu Cheese Wedge Salad Caesar Salad
1/3 lb. Choice beef patty, melted American cheese, thick-cut, iceberg lettuce, ripe tomato, red onion, kosher pickle and mayonnaise on a brioche roll.
SANDWICHES
Casual sandwiches can make a great meal. When you’re looking for a tasty morsel you can eat in a hurry, our sandwiches are the right fit.
French Dip
Slow roasted choice beef sliced thin on a grilled French roll with au jus and creamy horseradish sauce.
Reuben Sandwich
Crisp Romaine hearts, croutons, parmesan cheeses and Caesar dressing.
Lean premium corned beef, Swiss cheese, sauerkraut and thousand island on grilled rye bread.
Chicken Caesar Salad
Turkey Club
Crisp Romaine hearts home style croutons, parmesan cheeses, Caesar dressing and grilled chicken breast..
Chicken Fried Chicken
Generally a breast, thigh, leg, wing or back.
Cobb Salad
Sautéed salmon with our Cajun spice blend topped with avocado Salsa over romaine hearts, cucumber, tomato, parmesan cheese and home style-croutons tossed in a Caesar dressing.
Round steak in our seasoned flour topped with our country gravy and served with mashed potatoes and creamed corn.
Jr. Coop - 4pc
1/3 lb. Choice beef patty, melted American cheese, iceberg lettuce, ripe tomato, red onion, kosher pickle and mayonnaise on a brioche roll.
Cajun Salmon Caesar Salad
Chicken Fried Steak
Tenderized breast of chicken dredged in season flour topped with country gravy. Served with mashed potatoes, house gravy and creamed corn.
Looking for a lighter option? Our salads will be sure to satisfy your cravings.
Pulled chicken breast, bacon, bleu cheese crumbles, tomato, chopped egg and avocado over romaine lettuce.
HOUSE SPECIALTIES
Sliced roast turkey breast, Swiss cheese and thick-cut bacon with mayonnaise, lettuce, tomato, onion and avocado on grilled sourdough.
Tender sliced roast beef on a grilled sliced bread topped with brown gravy. Served with mashed potatoes, house gravy.
SIDES Mashed Potatoes and Gravy Sweet Potatoes Fries Fresh Veggies Mashed Potatoes and Gravy Sweet Potatoes Fries Fresh Veggies
KIDS Mac and Cheese Chicken Tenders with Fries Mini Corn Dogs Grilled Cheese Sandwich
DESSERTS Cinnamon Apple Crisp Southern Pecan Bread Pudding
When you’re in the mood for tasty, you’re in the mood for Southern favorites at Rooster’s Fried Chicken & Spirits!
Palm Springs • Palm Desert
“A unique take on an old classic from the smoker and kitchen of the Desert’s Best BBQ.” BBQ AT IT’S BEST!
LOCATION, LOCATION, FOOD
moke Tree BBQ brings you refined homestyle cooking with a Southern flare, specializing in house smoked barbecue meats and a diverse selection of spirits and craft beer, in a chic rustic atmosphere. All of our meats are hand trimmed and rubbed with our Smoke Tree seasoning, then slowly smoked to perfection with a blend of oak and fruit hardwoods. Always smoked with passion!
The epicenter of Palm Springs is arguably, Palm Canyon Drive. Nestled along the eastward stretch of Palm Canyon is Smoke Tree Shopping Center and tucked amongst the retail boutiques and stores you’ll find Smoke Tree BBQ Restaurant. Do not miss it. It is worth the hunt. A wide selection of Palm Springs BBQ offerings is the star attraction here, but also, there are mouth-watering side dishes, sinfully luscious desserts, and, of course, a vast array of beverages, including old-school cocktails (Sidecars, Manhattans), craft beers, and almost anything else to wet your whistle. Visit our east valley Palm Desert Smoke Tree at HWY 111 and San Luis Rey.
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Smoke Tree BBQ is the third entity of Funkey Industries, a family owned and operated restaurant group, founders of Italian-Chicago style eatery, Giuseppe’s Pizza and Pasta, and local watering hole and pizzeria bar.
Smoke Tree BBQ Palm Springs • 760-778-6521 • Monday - Saturday at 11 a.m. - 9 p.m 1775 E. Palm Canyon Dr #405 Palm Springs CA 92264 • www.smoketreebbq.com Smoke Tree BBQ Palm Desert • 760-834-8658 • Monday - Saturday at 11 a.m. - 9 p.m 73850 HWY 111 Unit A, Palm Desert CA 92260 24
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www.smoketreebbq.com Instagram-@smoketreebbq • Facebook-@smoketreebbq
HAPPY HOUR EVERYDAY 3-6pm Beer and Wine specials $3-$6 Food specials starting at $3 Happy Hour Menu Includes Sliders Pork Nachos Tacos Smoke Tree Menu Favorites Baby Back Ribs Beef Brisket Pulled Pork BBQ Beans Mac n Cheese Coleslaw
Lunch Specials Mon-Sat 11-3pm Catering available* Palm Springs 1775 E. Palm Canyon • Palm Desert 73850 HWY 111
The Roost Café at Hawk’s Landing A Lovely Day Trip and a Lovely Meal By Lucinda Sue Crosby
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dream come true for developers Bill and Mona Brehm, The Roost Café and Hawk’s Landing golf course are now managed by their daughter Cindy Melland. Cindy credits her parents for her entrepreneurial spirit because they taught her from a young age that she could achieve anything she put her mind to. Her dad was also something of a visionary.
On Friday only, The Roost offers Prime Rib (slow roasted and accompanied with au jus and a creamy, tangy horseradish). Actually, Fridays at Hawk’s Landing is gaining a rep as something of a happening spot because it features live music beginning at 5:30. You’ll enjoy either supper club jazz or folk/rock guitar depending on the date and you might consider making reservations.
“My dad understood how and why certain regions develop”, Cindy explained. “He could see trends. He’s the reason I invested in Yucca Valley so many years ago.” In 2015, Bill, Mona and their newspaper publishing family became involved in developing 12 challenging golf holes nestled amid the cliffs of the high desert as well as a tasteful and modern clubhouse featuring an ambitious restaurant. The dining room exemplifies California’s indoor-outdoor lifestyle as picture windows invite the eye and the guest to a patio fitted out with comfy overstuffed furniture and a blue-gravel fire pit.
This restaurant has a full bar and signature cocktails – try the Sandy’s Trap (Squirt and Amaretto) or the Chuck’s Special (Squirt and bourbon). And don’t forget to finish with home-made cobbler or cheesecake!
Breakfast is served 7 days but on weekends, word is out about a dish called Grandpa Bill’s Famous Waffles. It features seasonal fruits, frothy just-whipped cream and crisp bacon accompanied by farm fresh eggs cooked any way you like. Food and Beverage Manager Tim Smith, whose years in the hospitality biz helped make him well-known in his own right, has some recommendations from the lunch menu. He’s partial to the Turkey Avocado Ortega Panini – and so am I. Moist oven-roasted turkey on fragrant sourdough with melted pepper jack cheese. (Note: all side salads, dressings, salsas and sauces are hand crafted on site.) Tim also swears by the French Dip, a special offering from time to time (sliced Silver Star prime rib with sautéed onions and mushrooms on a toasted deli roll, topped with a generous helping of Swiss cheese). But his favorite mid-day meal is the Atlantic Salmon Burger (the salmon is baked with red peppers, onion and celery, sprinkled with toasted panko crumbs and topped with a garlic/dill mayo all atop a toasted roll.) The Roost serves dinner from 4 pm until closing on Thursday, Friday and Saturday nights. Some customer favorites: the Fresh Atlantic Salmon (grilled to pink perfection accompanied by the potato of your choosing and seasonal veggies); the Flat Iron Steak (tender Silver Star beef smothered in mushrooms and onions and delivered with potato and veggies); and the Chicken Marsala (sautéed chicken breast chunks awash in a mushroom and Marsala wine sauce, served over your choice of pasta or alongside a baked potato and veggies).
If you’ve never experienced The Roost Café, the drive is scenic and the setting and hospitality first rate. Tim promises holiday entrees for Easter and Mother’s Day. Sound inviting? Maybe it’s time to explore. I think you’ll become a fan. Side Bar: As the weather warms, the lure of Hawk’s Landing and The Roost Café will strengthen. At 3500 feet, Yucca Valley is substantially cooler than Palm Springs and environs. You might consider a half-day excursion to the area and take advantage of a deal Cindy calls the Nine and Dine, scheduled to start in late April. Please call or visit the web site for more detailed info. The course at Hawk’s Landing boasts bent grass greens and a unique layout of 12 holes – meaning you opt for exactly the amount of golf that feels comfortable on any given day. From Thursday through Saturday evenings, after your round is finished, take advantage of the wallet friendly Happy Hour and Bar Menu. Or, on Fridays, stay and enjoy live music with your dinner. As Cindy likes to say, “Enjoy the experience your way!” The Roost is also a stunning venue for private parties – weddings, anniversaries, corporate and charitable events of all sizes – with enough menu and set-up options to ensure your guests have an excellent experience. Sun: 7am-6pm Breakfast and Lunch Mon-Wed: 7am-3pm Breakfast and Lunch Thurs-Sat: 7am-9pm Breakfast, Lunch, and Dinner.
The Roost Cafe at Hawk’s Landing • 760-365-0033 • www.hawkslandinggolf.com 55100 Martinez Trail Yucca Valley CA 92284. 26
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L’Olivo Italian Bistro Great atmosphere, great food, great service
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ooking for a family owned Italian restaurant with great food and friendly staff ? Then look no further than this Palm Springs hidden gem.
Enjoy an evening under the stars on our patio while you and your special someone enjoy one of our appetizers like the Caprese Tower, Bruschetta, Ahi Tuna Tartare. For an entrée enjoy the delicious Ravioli Di Scampi served with lemon, garlic, olive oil and pinot grigio, or the mouth watering Prawns and Diver Scallops served with grilled prawns and diver scallops, lemon, garlic, olive oil, pinot grigio and arugula.
L’Olivo offers other incredible dishes like the Calabrese Risotto served with mild sausage, chicken, kalamata olives and marinara; an 8 oz. Filet Mignon served with marinara, bell peppers, onions, kalamata olives, and vegetable and starch of the day. Don’t forget to end your night under the stars with a piece of Torta Della Nonna, a delicious pastry cream with a hint of lemon, pine nuts, almonds and powdered sugar or the spumoni. The food at L’Olivo Italian Bistro truly showcases the heart and soul of Italy. The restaurant is located at 333 North Palm Canyon Drive, Ste 105 in Palm Springs. For more information visit lolivoitalianbistro.com or call 760-327-0382.
L’Olivo Italian Bistro • 760-327-0382 • Open Daily at 11 a.m. - 10 p.m. • lolivoitalianbistro.com 333 N. Palm Canyon Dr. Ste 105 Palm Springs CA 92234 30
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