The Falls, Palm Springs, Ca.
1 Golden Spoon
We started our experience in the bar. Dominic pourer our Martinis complete with a panache of dry ice. Very fun and he was charming. We actually became excited about the potential experience based upon his great care. But…then everything went downhill.
We were escorted to a corner table and presented with menus. Atmosphere was fine, but tired. We perused the menu which was a traditional steak house menu but the descriptions were lackluster. This should have been a sign. We opted for The Falls Caesar Salad described only as “Prepared from Scratch Table Side for Two for $20.” Seemed safe.
Match Box, Palm Springs, Ca.
4 Golden Spoons
One of my favorite places for lunch, Matchbox in Palm Springs, has some of the best thin-crust pizzas this side of Italy! They tell me that the trick is a wood-fired masonry oven that heats up to over 800 degrees which gives the pizza a crisp, smoky crust. They also have a selection of fantastic appetizers, salads, sandwiches and entrees, but I always gravitate when having lunch for two to split a salad and small pizza. Today, we started with a delightful salad special of sliced pickled cucumbers with an assortment of toy box tomatoes topped with micro-greens. The cucumbers are sweet, tart, and crisp and the tomatoes are tossed in a wonderful tangy herb vinaigrette.
It’s actually the perfect marriage of flavors and textures. Delish. We accompanied that with the restaurant’s signature pizza bread. Shaped like a pretzel and sprinkled with coarse salt, it is crunchy on the outside and slightly chewy (in a good way) on the inside. Served with house-made garlic herb butter, this is one of my favorite breads on the planet. For our pizza course, we shared a small pizza which Matchbox will let you mix half and half. (more…)
Billy Reed’s, Palm Springs, Ca.
4 ½ Golden Spoons
This is actually a tough restaurant to review. One of my absolute favorites in Palm Springs for so many reasons. I’ve had dozens and dozens of meals there over the years and have never been disappointed. Consistently great comfort food and exceptional friendly service in a homey setting. It’s the kind of place that my grandparents used take me to when I was a child that we considered “fancy” for special occasions that today I know as just a great place for every day breakfast, lunch, and dinner. (more…)
2 1/2 Golden Spoons
I had such high expectations for this restaurant, located in Rome’s most luxurious and prestigious hotel. I was even more excited as we had cocktails in the lounge two nights in a row with spectacular bar snacks prepared by the chef. However, when we decided to actually have a full dinner at Brunello, the experience was less than disappointing. We were seated in a much too brightly lit dining room at a table with barrel chairs too short to eat at the table properly. We needed pillows on our seat and behind our backs just to be able to sit up. Bad sign of design.
We almost walked out at this point, yet were so impressed by our server, Sylvia, that we pressed on. The menu was intriguing. A long list of specialties including a unique authentic country style selection. Prices ran from about $25-$35 for starters with entrees in the $30-$50 range. Definitely on the upper end.
An Extravagant Middle-Eastern Inspired Dish With Spectacular
Color And Hot, Sweet, & Sour Flavors
4 1lb Maine Lobster Tails (Fresh or Frozen)
2 Tbls Ginger Garlic Tandouri Paste
6 Tbls Butter
3 Cloves Chopped Garlic
Optional additional Butter & Tandoori Paste for dipping sauce.
Remove the shell from thawed lobster tails with poultry shears. Make on cut on the center underside from the base to the last tail segment, being careful not to cut the last segment or end of the tail. Make a similar cut on the top from the middle of the end to the last segment. Carefully remove the shell, again keeping that last segment in tact for presentation. Place the tails in a baking dish suitable for marinade.
Melt the butter in the microwave in a small dish. Add the Tandoori Paste, chopped garlic and the juice of one lime. Mix well. Using pastry brush, coat each lobster tail on both sides with the mixture. Lightly salt with Garlic Salt. Let marinate covered in the refrigerator for about one hour. Grill on a closed barbeque for about eight minutes on each side. Serve garnished with snipped parsley. It’s also nice to take additional butter mixed with Tandoori paste and serve that in ramekins on each plate.
Rate This Recipe