Sheri’s Palm Springs Area Blog

Where to Eat in Palm Springs, Summer 2017

State Fare Bar & Kitchen

The Palm Springs restaurant scene continues to change and adapt, though not quite as often as LA's, but still with the fervor that a smaller city might not usually see. It's helpful that major events like Coachella and Desert Trip bring tens of thousands of visitors to the area, plus plenty of snowbirders once the weather cools off in the fall and winter months.

Here now, an updated list of seventeen Palm Springs area restaurants, presented from west to east. - Courtesey of Eater Los Angeles

At Melvyn’s, steak Diane is a staple and the dining staff spans the decades

The front of Melvyn's restaurant in Palm Springs. (Stuart Palley / For The Times)

As a teenager, growing up on the other side of the mountain in Hemet, I used to drive to Melvyn's on the weekends to model in their lunchtime fashion shows, then hit Saks for a bit of shopping before heading back home and to high school. The desert has really changed, but Melvyn's is still the same! - Sheri

By [email protected] for the LA Times

In most places, the past four decades have been a time of dizzying change.

But at Melvyn’s restaurant, Frank only means Sinatra, Coachella headliners go unrecognized, and a steady patter of one-liners trumps talking politics.

Bobby Bolduc, 81, a dining room captain, has been working here for 42 years. He has seniority over waiter Manuel Castaneda, who’s worked 41 years, and maitre d’ Brian Ellis, who’s been here 42 years but started off as a backroom waiter under Bolduc.

Chef Juan Castaneda said he is in awe over the way “these gentlemen keep doing what they are are doing.” He’s been in charge of the kitchen for only 38 years.

The front of Melvyn's restaurant in Palm Springs. (Stuart Palley / For The Times)

Stories? They’ve got stories

“Nothing bothers Bobby. The place could go up in flames, and he’d keep cooking his steak Diane,” said Ellis, shaking his head of still-thick hair.

“Let me tell you about what happened right over there at Table 32.”

In 1990, John Compton Harvey — a man police later would describe as silver haired and distinguished looking — was having dinner at his regular table.

Suddenly, undercover law enforcement agents planted around the dining room jumped up and drew their guns. Bolduc was table-side, cooking. An agent held a gun to his head.

The way Ellis tells it, Bolduc kept cooking.

“I was pouring a glass of Dom Perignon when they put a gun on me because they didn’t know what I would do,” Bolduc corrected.

He said he was cooking the steak while they handcuffed and took away Harvey — who turned out to be wanted in 10 counties on a variety of fraud, forgery and embezzlement charges.

Bolduc boxed up the steak Diane and ran after them.

FBI agents paid for the dinner. But they didn’t tip.

Harvey always tipped $100, Bolduc said.

Read the rest of the story here...

Diners, Drive-ins and Dives in the Desert

"Island and Desert", airs at 9 p.m. Friday on the Food Network

Compliments of the Desert Sun

It's Wilma and Frieda's turn to simmer in the spotlight.

The popular breakfast and lunch cafe at The Gardens on El Paseo in Palm Desert is the latest desert eatery to be featured on Guy Fieri's "Diners, Drive-ins and Dives."

The episode, titled "Island and Desert", airs at 9 p.m. Friday on the Food Network.

Wilma and Frieda's Executive Chef Chad Spears will serve up the short rib melt which features local artisan baked bread, slow-braised short rib, pickled onions, sautéed arugula and melted Monterey jack cheese.

Then Pastry Chef Camilla Goetz will take over the kitchen to show Fieri how they make the W & F Breakfast tart, which owner Kelly McFall describes as "like a pop tart but with Meyer lemon blueberry, iced and with rainbow sprinkles."

Sherman’s Deli & Bakery and Grill-A-Burger, both in Palm Desert, Frankinbun in Palm Springs, and Zobo & Meester's in Cathedral City, all have been featured on recent episodes. They all opened their doors to Fieri and the Food Network crew in late March and early April.

READ MORE: Guy Fieri's show features Sherman's Deli and other desert eateries

READ MORE: Guy Fieri visited Frankinbun so we decided to check it out, too

The Desert Sun caught up with McFall via e-mail to talk about her episode. Here's a Q and A.

Q: Why was the short rib melt and breakfast tart selected to be featured?

A: The producer selected 10 dishes, then they are presented to Guy and he chooses what he feels would be the most tasty and fun things to try.

Q: Were your chefs nervous cooking for Guy?

A: I think they both were before the show, but the production team and Guy are so fun and the nervousness soon disappeared. The production team are total professionals and prepare the team on camera very well as to what to expect.

Q: What was the experience like having Guy in the restaurant?

A: It was even better than expected. Guy is very quick and smart and he likes to joke a lot, so it easily puts you at ease, especially when on camera. He was especially sweet to my mom, Jan.

Q: Are you ready for the traffic that is expected after the episode airs?

A: Yes, we are a pretty busy cafe, so the team is excited to have new faces come in and give us a try. Plus we have a new restaurant opening in downtown Palm Springs in the fall so we will have more opportunity for guests to come and visit us. In addition our new location has a much larger kitchen that will help us increase production.

Q: What are you doing to prepare for the Guy Fieri effect?

A: We increased the amount of our orders to accommodate the demand, and have prepared the staff to talk to our guests about what Guy enjoyed eating in our cafe. We have also placed Guy's signature and avatar in a location under glass that provides a nice photo op area for Guy's fans.

IF YOU WATCH:

Wilma and Frieda, 73575 El Paseo, Palm Desert, will be featured on an episode of Guy Fieri’s “Diners, Drive-ins and Dives,” at 9 p.m. on Friday on the Food Network.

The episode is called “Island and Desert” and will feature the cafe's short rib and nostalgic breakfast tarts.

Comfort Food With A Twist

Courtesy of Palm Springs Life Magazine

Located on top of The Gardens on El Paseo, Wilma & Frieda’s Café offers craveable breakfast and lunch comfort food at the popular outdoor shopping center.

Wilma & Frieda is named for owner Kelly McFall’s maternal and paternal grandmothers. Her memories of the American homestyle cuisine practiced by her grandmothers inspired the menu here, albeit with some modern twists. McFall tweaked Frieda’s recipe for blueberry French toast by combining an egg custard bread-pudding with fresh blueberries and topping it with a Madagascar vanilla crème anglaise. The Banana Caramel French Toast, topped with a sour cream drizzle, gives it a decadent taste akin to cheesecake.

Breakfast is served all day, every day. Hearty concoctions such as Griddled Meatloaf & Eggs or Short Rib Eggs Benedict are perfect to fuel up for the day. Lunch options like the five-cheese mac and cheese with pancetta provoke mouthwatering nostalgia. The burger on the menu is a patty from award-winning butcher Pat LaFrieda. It’s made from center-cut ground chuck and short rib blend and is served on a brioche bun with garlic aioli, lettuce, and tomato. Customize it with your choice of toppings.

A highlight of the dessert menu is house-made “pop” tarts. Guests order them for a breakfast appetizer.

Wilma & Frieda
73575 El Paseo, Palm Desert 92260
760-773-2807
www.wilmafrieda.com