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Food and Drink

Well Red: An Interview With Vince Calcagno, Co-Owner of Joey Palm Springs

Well Red: An Interview With Vince Calcagno, Co-Owner of Joey Palm Springs

Friday, February 24, 2017  |  Christine Soto

When you think of good wine, what comes to mind? A sit-down restaurant? A white tablecloth? A fancy bottle pulled from a cellar for a special occasion?

This is an outdated way of thinking: More and more, good wine isn’t limited to just high-end places or special occasions. For example, someone may no...

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Restaurant News Bites: Chop House Returns, Inside Jackalope Ranch; Local Joints Earn Big Honors; and Tons More!

Restaurant News Bites: Chop House Returns, Inside Jackalope Ranch; Local Joints Earn Big Honors; and Tons More!

Thursday, February 23, 2017  |  Jimmy Boegle

New: Chop House at Jackalope Ranch

I must confess: Before I walked into the new Chop House for a media preview dinner on Jan. 31, I thought the move by Lee Morcus and his Kaiser Restaurant Group to re-open the steakhouse inside of Jackalope Ranch was a gimmick.

I am a big fan of the Chop House. If mem...

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The Indy Endorsement: The Seared Scallops and Smoked Pork Belly at the Purple Palm

The Indy Endorsement: The Seared Scallops and Smoked Pork Belly at the Purple Palm

Monday, February 20, 2017  |  Jimmy Boegle

What: The seared scallops and smoked pork belly

Where: The Purple Palm Restaurant at the Colony Palms Hotel, 572 N. Indian Canyon Drive, Palm Springs

How much: $30

Contact: 760-969-1818; www.colonypalmshotel.com/dining

Why: It’s elegantly delicious.

It’s a Thursday night. It’s been seemingly forever since my f...

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On Cocktails: In a Nostalgic Mood, Our Intrepid Drinker Checks Out Three Old-School Palm Springs Bars

On Cocktails: In a Nostalgic Mood, Our Intrepid Drinker Checks Out Three Old-School Palm Springs Bars

Friday, February 17, 2017  |  Kevin Carlow

I was feeling a bit nostalgic. Perhaps it was due to a post-holiday malaise; maybe I was simply succumbing to the general trend in popular culture.

Whatever the cause, I began reminiscing on my first experiences drinking in public places: a smoky blues club, Chinese restaurant lounges, fancy dinners ...

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The Beer Goddess: Thanks to New Hops and Improved Techniques, Beers Made With Fruit Are Attracting Both Newbies and Hard-Core Craft-Beer Fans

The Beer Goddess: Thanks to New Hops and Improved Techniques, Beers Made With Fruit Are Attracting Both Newbies and Hard-Core Craft-Beer Fans

Tuesday, February 14, 2017  |  Erin Peters

There was a time not too long ago when I cringed at the sight of a raspberry wheat or berry blonde beer. I thought these beers were too dainty, too affected—and frankly, not worth my money.

However, I’ve changed my tune in recent years—and I am not alone.

Let’s look at just one beer category, flavored...

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The Indy Endorsement: The Lamb Kofta Burger at Evzin Mediterrean Cuisine

The Indy Endorsement: The Lamb Kofta Burger at Evzin Mediterrean Cuisine

Thursday, February 09, 2017  |  Jimmy Boegle

What: The lamb kofta burger

Where: Evzin Mediterranean Cuisine, 72695 Highway 111, No. A6, Palm Desert

How much: $11

Contact: 760-340-2020; www.facebook.com/evzinrestaurant

Why: The meat was just perfect.

My friend Jeffrey was effusive in his praise.

“Steven H. and I went to this new Greek place in PD,” he told...

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