WolkMoraisDIARY The De Rigueur
DESERT TO-DO LIST Palm Springs is a treasure trove of fine dining, cult-classic cafés, vintage bars, and charming boutique hotels. From camp to cool, white glove to desert dive, we’ve organized the definitive to-do list, so you can spend more time sipping martinis by the pool! By BRIAN WOLK AND CLAUDE MORAIS
FINE DINING Mr. Lyons This Art Deco jewel box wins for the sexiest steak house in the desert; not to mention the most magnificent martini. Sultry lighting illuminates the luxurious banquettes, which line the perimeter of the restaurant’s exquisitely appointed dining room overseen by chef Jon Butler. Its masterful meat is seared and served to mouthwatering perfection. The impeccably prepared California vegetables are imported daily from the Santa Monica Farmers Market. For a more casual bite, check out the lounge for its bustling happy hour daily from 5 to 7 p.m. Workshop Kitchen and Bar This cathedral of fine dining is as easy on the eyes as it is on the palate. Located in a former movie theater, the awe-inspiring dining room pays homage to Bauhaus drama. Farm-to-table meat and vegetables are honestly prepared with virtuosity, highlighting the flavors Mr. Lyons of the ingredients without distraction. Cloistered
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booths line the restaurant’s main hall like pews where culinary congregants commune with delectable delicacies delightfully prepared by James Beard– honored chefs Michael Beckman and Joe Mourani. Farm This French country cometo-town institution is a local favorite. The pre-fixe menu is served alfresco in a courtyard bountifully abloom with roses and jasmine. Capturing the romance of Provence in the desert is no easy feat, but proprietor Liz Ostoich’s passion for all things Français make meals not only authentic but also memorable. Birba When in Palm Springs, do as the Romans do and enjoy an incredible Italian meal at Birba. The Fellini-esque environment, replete with fairy lights and fire pits, boasts the best pizza and pasta in the desert. Not to be missed is the radicchio and date salad and Nonna’s spicy meatballs in tomato sauce.
Birba
Farm
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Workshop Kitchen and Bar
Claude Morais and Brian Wolk of Wolk Morais