The same rule applies to vacations. If we've had a great time, why not return? If it ain't broke, don't fix your vacation! So this explains why Ryan and I have been to Palm Springs at least a half a dozen times, four of those visits being at the Ritz Carlton Rancho Mirage, which is easily our favorite place to vacation in Palm Springs, and in the top five of our all-time favorite vacation spots. The hotel is breathtaking, sitting atop a mountain with sweeping views of the palm tree speckled desert below. There is an adult-only pool located on the spa side of the hotel property. The quiet pool setting is the perfect way to relax; a state of calmness overwhelms you as you shift from lounge to pool and back again while the supremely attentive pool attendants meet your every need, whether that is by refilling your water glass every half hour, delivering their amazing chips and guac, or happily suggesting an icy adult-only beverage to match the pool's no minors policy. Is there any better way to vacation? I could spend weeks there.
We vacation differently than we live our lives. Our day-to-day is scheduled and somewhat rigid, but our vacations involve basically no plans beyond dinner reservations each night. Not to be missed, State Fare, the restaurant situated inside the hotel, is one of the best hotel restaurants we have been to. The menu is definitely Californian featuring a nice mix of seafood, meat, and vegetable-centric dishes. A highlight is the Avocado Fries from the appetizer menu, a dish we discovered on our first visit to The Ritz Carlton Rancho Mirage, and one we have ordered on every visit since. The saltiness of the avocado pairs well with the cool but spicy tomatillo salsa served on the side. State Fare also has a notable brunch menu including items like avocado toast and eggs benedict. And in the evening, you can sit out on the patio for happy hour and enjoy the sweeping views of the valley and city below. It is a special restaurant at a special resort, made even more decadent by the amazing service. Even if we weren't staying at the hotel, we would visit the restaurant.
Avocado Fries with Tomatillo Salsa and Chili Aoili.
Dinner Menu at State Fare (Appetizers and Desserts). You've got to love a restaurant that posts Desserts before Entrees!
State Fare Vegetarian Menu. Shoutout to Jeffrey for creating a tofu main!
Brunch at State Fare.
The lovely crudités and hummus.
Ryan's eggs Benedict.
We also like to mix it up by sampling some of the homegrown fare at non-resort and non-tourist restaurants frequented by locals. After some research and recommendations by residents of Palm Springs, we decided to try Workshop Kitchen + Bar, easily one of my favorite restaurants of all time. The farm-to-table menu features local, in-season ingredients thathave been assembled into flavorful and inventive dishes. Each plate arrives beautifully presented with garnishes of sauces, herbs, and flowers. The dishes arrive like works of art, case in point was the cauliflower steak I ordered, and the black cod dish my dad enjoyed. Not to be missed is the homemade bread which takes about 15-20 minutes but arrives fresh-out-of-the-oven warm yielding a with a nutty honey wheat aroma. It was so good that we placed a second order. The best part about Workshop is the service. Our server, Hannah, was lovely and attentive, but not overbearing. She made excellent wine and drink recommendations, including Workshop's take on the French 75 cocktail and a lovely Domaine Vacherone "Le Paradis" 2016 Sancerre, which is easily one of the best white wines I've ever sipped. As Hannah described, it was a sexy wine that's playful with notes of passion fruit and lime zest. The minerality builds and lingers on the palate, leaving a flavor that paired well with the lemony salad, tahini cauliflower, and oily fish (or, so I'm told since I didn't eat the cod). It was a fabulous meal and all four of us said we'd return in a heartbeat. It will be the first reservation I make for our next trip back. Bravo, Workshop and Hannah. The only thing better than the amazing food and service was the excellent company of my husband and parents.
Workshop has a cozy industrial feel to it. Loved the exposed beams, brick, and concrete, but all that industrial coldness was made warm by the glow of light fixtures that looked like they were straight out of the movie Runaway Bride. Candles lit the tabletops for a cozy glow.
Workshop's Summer 2018 Menu.
Workshop offers a variety of wines by the glass.
The stunning cauliflower steak. Easily the best dish of the night.
Shaved brussels sprouts salad with uber-ripe strawberries and nectarines.
Dad's salty black cod had a sriracha sauce that really amped up the flavor of this dish.
The hilariously phallic black cherry ice cream. The pastry chef had a sense of humor when plating this dish.
If you're looking for a quick stop for happy hour, or a darker and sexier restaurant for a special date night, another new favorite is Mr. Lyons. This sixties and seventies watering hole seems like a set come straight out of Anchor Man. Though I half expected Ron Burgundy to walk in and start playing the jazz flute, we did see actress Kristin Chenoweth enjoying a cocktail at a nearby booth. The French 75 and the truffle-salted marcona almonds were the perfect refreshments when paired with a dark, air-conditioned, mirror-walled bar on a 115-degree day.
The entrance to Mr. Lyons.
The bar menu at Mr. Lyons.
Truffle-salted marcona almonds.
The refreshing Frech 75, also known as my new favorite cocktail.
