What: Steak tartare
Where: Michael Holmes’ Purple Room, 1900 E. Palm Canyon Drive, Palm Springs
How much: $28
Contact: 760-322-4422; www.purpleroompalmsprings.com
Why: Bursts of flavor.
For the last couple of months, the hubby hasn’t stopped craving the steak tartare at the Purple Room.
No matter the preparation or quality, steak tartare has never been a favorite of mine; I can take it or leave it. (Aside from some fish and seafood, I don’t care for raw preparations of meat. I am a big fan of the Maillard reaction.) But even I must admit the Purple Room’s version is quite tasty.
The hubby reports that he can’t get enough of the salty, umami-filled, meaty flavor of the seasoned Creekstone Farms filet mignon the Purple Room uses in the dish. He loves the bursts of flavor the capers add; the truffle aioli, dolloped on top, adds creaminess and doesn’t overwhelm the rest of the flavors. The grilled baguette crostini add crunch—and there are enough of them that he doesn’t have to ask for more.
If you’re more of a cooked meat fan like me, here’s an endorsement within an endorsement: the chicken Parmesan ($42) is splendid. The panko-crusted chicken breast is perfectly prepared, and retains a hint of crispiness despite the presence of plenty of delicious house-made marinara, and gruyere and Parmesan cheeses. It’s right up there with the nearly unbeatable version at Johnny Costa’s—it’s that good.
Of course, the vibe at the Purple Room can’t be beat. While the ticketed weekend shows are always great, I’ve had many wonderful times on weekdays, listening to fantastic live music while enjoying cocktails and bites at the bar. If you see us there, say hi; you’ll likely find the steak tartare in front of the hubby, with the chicken Parmesan and a Manhattan in front of me.
