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Vintage Shop ‘Til You Drop

Vintage Shops of Palm Springs

Marilyn flirted here. Sinatra charmed our socks off. Judy Garland found us over the rainbow.

Palm Springs is a time capsule of style, sophistication, and vintage iconography. To live like the legends, you need to shop like them, and our hometown delivers rare and wondrous finds to immerse you in that midcentury mindset. From furniture to clothing, estate jewelry, and more — if you’re looking for a paradise of a pedigree, you’ll find it on this trip back to timelessness…

The Frippery

First stop: disco realness. The Frippery boogies on back to a simpler era while ratcheting up the wow factor. Marvel at their mod threads, rock out with some bohemian wraps and step up your wild side. But don’t worry, you fierce fashionistas! The curators also source high-end designer clothing from the likes of Dior, Valentino, Givenchy, Vuitton, and Chanel.

Location: 664 N Palm Canyon Dr, Palm Springs

flipperty store

Iconic Atomic

Half catwalk, half treasure trove, all transcendent. Iconic Atomic is the capital of OMG, and what the heck is that? Ensconce yourself in their finely selected fashions before sashaying over to the collectibles area of this one-of-a-kind mind warp. The vintage Palm Springs shop’s co-owner prides herself on breathing new life into classic chic and dubs her business partner “The golden goddess of stuff.”

Location: 1103 N Palm Canyon Dr, Palm Springs

Iconic Atomic Tiki

Palm Springs Vintage Market

Camelot Theatres, this market is held on the first Sunday of the month. Dozens of merchants lay out vintage dishware, collectibles, kitchenware, clothes, and pre-loved furniture as curious shoppers weave their way along the aisles. It’s the perfect accessory for your mid-morning mimosa! First Sunday of the month, 8 am – 2 pm.

Location: 2388 E Racquet Club Rd, Palm Springs

Vintage Market

Mitchells Palm Springs

Style is in the bag at Mitchells. With totes and purses galore, it’s the perfect pocket of designer decadence to peruse with your gal pals. But fear not men; we didn’t forget about you (ever – rawr!) because this shop caters to your dapper needs with blazers, resort wear, and all the bells and whistles you need to add some ring-a-ding-ding to your Rat Pack persona.

Location: 106 S Indian Canyon Dr, Palm Springs

Nearby

M Designer Vintage and More is a hotbed for vintage designer scarves and clothing—particularly denim and leather—plus handbags, sunglasses, and accessories.

The thrill of the hunt delivers vintage and contemporary goodies at Revivals, a local-favorite thrift shop benefiting the Desert AIDS Project. I’ve scored a Judith Leiber coin purse and a mid-century ceramic black panther TV light here. Be sure to peruse the really cool costume jewelry. Shoes, clothes, home furnishings, vintage ceramics, dinnerware, lighting, pictures—you name it, it’s here.

Sunny Dunes Antique Mall

A “6,000 square feet of retail happiness,” manager Allie Evans explained. More than 40 independently owned vintage shops overflow with goodies from mid-century to contemporary. If you’re into comic books, this is ground zero, with the largest selection of vintage comic books in the Coachella Valley. Also, vintage records, home décor, costume jewelry, and collectibles. I bought a fabulous mid-century cardboard cutout of Disney’s Bambi and Thumper characters and a large Steiff toy poodle.

Location: 507 E Sunny Dunes Rd, Palm Springs, CA 92264

sunny dunes antique mall

AAA Palm Stars

He specializes in a unique mix of Native American and other cultures’ artifacts and ‘60s celebrity 8X10 glossies. Palm Springs vintage store owner Michael McGarry told me, “I have everything from Tong Dynasty to Lucille Ball.” He’s curated for museums and features museum-quality Native American art—including vintage baskets from famous Indian trading posts. Thanks to his connection with a mid-century photographer-to-the-stars, he’s got a great collection of celebrity black-and-whites. I scored a Jimi Hendrix 8X10.

401 Industrial Pl, Palm Springs, CA 92262

Bazaar Delar

One of the first Palm Springs vintage shops to open in the Sunny Dunes district not only sells vintage items but is also housed in a mid-century complex by noted mid-century architect Howard Lapham. Collectible eye candy ranges from a carnival popcorn maker to a ‘50s Norelco lady’s shaver, along with home décor and furniture. All are surrounded by brightly colored contemporary paintings by owner Julio De La Concha.

Location: 577 E Sunny Dunes, Ste 1 Palm Springs, CA 92264

Antiques Galleries of Palm Springs  

Features a curated collection, from old gas pumps and macramé to a ship’s wheel, Magnavox stereo console and ‘60s clown paintings—remember them? Plus, an ever-changing inventory of vintage furniture, clothing, sculpture and glassware.

505 Industrial Pl, Palm Springs, CA 92264

Bib Necklace

Little Shop of Treasures 

It is a not-so-little store filled with vintage clothing, Weiss and rhinestone jewelry, and antique and collectible furniture and décor? I loved the 1930s milk glass, cut crystal vases,the  and figurines.

616 E Sunny Dunes Rd, Palm Springs, CA 92264

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Uptown Vintage Shopping

The Gay Agenda

3-Day Gay Palm Springs Weekend

By Kevin Perry

Weekdays are for sticking to the rules, getting the job done, and generally playing it straight(ish). But the weekend is ours.

The LGBTQ’mmunity really knows how to live it up, and Palm Springs is the capital of cutting loose. The following COOLendar (that’s like a regular calendar, but way cooler) lays out the perfect 3-gay weekend for you, your squad, and anyone willing to take a walk on the wow side…

It’s finally here: a chance to escape the shackles of the week gone by, conquer the outbound traffic, and claim your destiny in Palm Springs!

Hunters is the great spot to kick off your gay Palm Springs weekend. Their Fur Friday festivities welcome bears, enthusiasts, and anyone who appreciates $2 drinks with a side of burly affection.

And now that you’re all hot and hugged out, it’s time to check into your hotel. Palm Springs is world renowned for our accommodations, including boutique B&Bs, clothing optional sanctuaries, and vacation rental houses for the whole party posse. Rest up, peeps, because we’re just getting started!

Hit the town anew at one of our many gourmet, must-visit, make-your-friends-jelz restaurants. If you want to eat like the true gay icon you are, take a page out of Barbra’s songbook and head on over to The Tropicale. Streisand’s former personal chef, Tony Di Lembo, is concocting a feast fit for a star (is born – sorry, we couldn’t help ourselves).

tropicale patio

SaturYAY

Wake up; you don’t want your mimosa to get warm! Beat the heat (and the crowds) by getting an early start at Pinocchio in the Desert. Their ubiquitous rainbow flags beckon you to a gay funderland of hearty food and the aforementioned mimosas (all you can drink champagne!).  Or

pinoccios

You’ve already won the day, but why not try your luck at the Bingo table? Chill Bar puts the OMG in B-I-N-G-O every Saturday from 11 am to 2 pm thanks to local legend Mo, the maestro of mid-day mayhem. For example, if you hear 69 announced, get ready for action… we’re talking about free shots, but we like the way you think. Now, be warned: Mo calls those numbers fast and fabulous, so you need to keep up. Maybe you shouldn’t have had all those mimosas for brunch?

As the day turns into naughty, you’ll need some food to keep you fueled, but you don’t want to walk too far, right? Luckily, Blackbook is conveniently located on the same block as Chill and they offer the highest-end food in the gay-bar universe. Seriously, their Nashville Hot Chicken will make you think you’ve simply died and gone to Tennessee… only way gayer.

Sunday Funday

Roly China Fusion presents PS Drag Brunch every Sunday beginning at 10:30 am. Dim Sum + Drag Queens + Brunch = A lot of laughs. Your reservation includes the show, all you can eat Dim Sum, tax and gratuities. Choose from three levels of brunches: “Basic Bitch,” “Mean Girls” and “Diva Lounge Seating.”  A full bar is also available with an array of drink specials. You’ll see Rosemary Galore as “the hostess with the mostest” and performers like Angelique VaGorgeous.

Roly china fusion drag brunch

Happy SF! While the breeders are packing up and calling it a weekend, us gays are just getting started. If you’re feeling frisky, you can kick off the lord’s day at an All Worlds pool party (pause while lightning strikes us for mentioning the lord in the same sentence as a clothing optional bacchanalia).

Or if shopping is more your Sunday speed, get decked out in style at Seaplane Shirts. Their custom designs embrace your inner fashionista, elevate resort-wear chic, and prepare you for the Funday main event.

Oscar’s Tea Dance is a true religious experience (without all that preachy stuff). It’s an afternoon blast of disco decadence where we can get flirty and funky with other members of the vibrant gay Palm Springs community. As Oscar’s owner Dan Gore puts it, “Their weekly church outing is the Tea Dance. A lot of customers look at that as their weekly day to come and worship the sun and fun and relive that disco era.”

oscar's

Can’t Stop, Won’t Stop

If you’re visiting our homo hometown on a long weekend, or if you just happen to have Monday off, good for you! Now stop bragging. There are so many other gay-tastic activities that you really must find time to experience.

Trio rocks their Happy Hour from 11am to 7pm, so set aside some LGBTime in your schedule to try one of their signature craft cocktails. The Forever Marilyn will help you extend those weekend vibes well beyond the confines of the calendar.

Sing the Monday blues away and keep the workweek at bay with some help from your friends at Quadz. This video bar institution plays showtunes galore to infuse your Palm Springs paradise with some Broadway realness.

Keep your spotlight shining brightly with a short skip across Arenas Road to Streetbar. They crown a new karaoke queen every evening from Sunday through Wednesday at 9pm, so belt it out!

Is it Wednesday already? I guess the weekend is officially over, but another one is just around the corner. Time to start at the GAYginning and do it all over.

quadz

Copley’s Features Elevated American Dishes

Copley’s Palm Springs on Palm Canyon

Hospitality is a dish best served warm. When you sit down for a gourmet meal, you don’t want to feel unwelcome or out of place, no matter how upscale your surroundings may be. It’s a delicate balancing act, but Copley’s Palm Springs really sticks the proverbial landing.

“We are a fine-dining restaurant but there’s certainly nothing stuffy about us at all,” promises co-owner Greg Butterfield. “Being from Hawaii, we have that aloha spirit.”

Waves of South Pacific serenity wash over you as you immerse yourself in the Copley’s dining experience. Butterfield draws from his past and reminisces about how this Palm Springs passion project was hatched thousands of miles from home. “I was living in Maui, in Lahaina, managing a restaurant, and I met Juliana and Andrew Copley there. Andrew was a chef, Juliana had her own destination management company, and I was running my own restaurant. Juliana had the idea that we could open a restaurant together. We looked around in Hawaii. Nobody wanted to leave Maui; it was awesome. But Andrew had an opportunity to come out to Palm Springs.”

Scouting for a location as perfect as his palate, Andrew “found this beautiful property here at 621 North Palm Canyon,” recounts Butterfield, adding that the Copley’s Palm Springs had “the vision that it could be a beautiful indoor/outdoor restaurant. They called me up and sent me pictures and that’s when we just kind of dove in.”

The aforementioned locale is steeped in legacy, founded on the estate that once belonged to silver screen icon Cary Grant. “Our landlord has told us that he used to own the property,” narrates Butterfield. “It was four little guest homes, little bungalows that he used to own. He had a big house in the Movie Colony area a couple blocks away.”

With their North (by Northwest) Palm Canyon roots firmly planted, Greg Butterfield was ready to dig in. “In October of 2004, I moved out here. We opened in December. That’s been almost 15 years.”

It’s been a decade and a half of decadent dining, kept orderly by the division-of-labor-of-love amongst the Copley’s team. “Since we have been working together for 15 years, we all trust each other. So Juliana takes care of the groups and all the finances, I take care of the bar and the front of the house service, and Andrew takes care of the kitchen. We just developed a nice trust. I’ve heard it said that the strongest table has three legs, so that’s kinda how we operate.”

Copley's Entry

Butterfield’s leadership inspires structure as well as smiles. “I just try to keep everybody super happy and friendly. Most of my waiters have been here over 10 years, so it’s a very pleasant place to work and I think that really translates to the guests.”

Copley’s Palm Springs diners are, indeed, primed for a joyful display of succulence elevated. Their kitchen crew gets back to the basics without being basic.

“I know Andrew’s philosophy is to keep things simple. He likes using unique ingredients, but our menu reads very easily; you don’t have to ask a lot of questions. The way he pairs flavors is perfect. I’ll give you a quick example: with our salmon dish, he uses a teriyaki glaze, and then he’s paired it with some roasted shiitake mushrooms. I always thought salmon and mushrooms sounded totally weird, but because of that teriyaki glaze and a little light vanilla drizzle, the woodiness and the earthiness from the mushrooms really makes a great pairing with the rich salmon dish.”

Diving deeper down the menu, Butterfield discusses sourcing. “Of course we try to get as many local ingredients as we can,” he declares. “Our sesame seared ahi tuna entrée is served with a citrus ponzu sauce. Andrew has kept his connections to the fishermen in Hawaii, so he gets the freshest, freshest ahi.”

Ahi Tuna

Greg thrives on staying connected to his Hawaiian heritage as well as forging new friendships with his neighbors in the Uptown Design District. “It’s been awesome. It’s funny, 15 years ago, we were on the north side of town and I think we were one of the only restaurants here back then. So it was a little bit scary for the three of us, putting our lives on hold and our finances all in one big basket. But it’s really rewarding to look across the street and see Cheeky’s and Birba and then Trio and Workshop and Eight4Nine. All of those have come in after us.”

No matter how far he ventures from Maui, Greg Butterfield is all about mahalo. “The little town of Lahaina where I lived and this little town of Palm Springs are very similar,” he explains. “Getting to know all the people in town, all of us restaurateurs really get along very well too, so that’s another plus. I just ran out of cucumber vodka the other day, so I ran down to Trio and borrowed that, so it’s all very friendly.

We can think of nothing more neighborly than sharing a beverage, and the fact that it’s cucumber vodka is an added bonus. Save us a taste, Greg – we’ll be right over.

Copley’s on Palm Canyon
621 N Palm Canyon Dr | 760.327.9555

Mexican Spice and Everything Nice

A Conversation with Felipe Castañeda, owner of El Mirasol.

By Kevin Perry

The next time you’re inundated by the vibrant Palm Springs sun, pause for a moment to consider how much wonder and beauty it propagates. Just take it from Felipe Castañeda, owner of two El Mirasol restaurants in Palm Springs that’s become a thriving family business.

Felipe

A Journey from Guadalajara

What a tantalizing appetizer from the maestro of Mexican cuisine. “I was born in Guadalajara, Jalisco” Castañeda narrates. “I came to Palm Springs in 1985. There was a little kitchen available at the time, where I started here at 140 East Palm Canyon Drive. Starting back then was easier than what it would be to start right now because the town has grown into a city – a lot bigger than what it used to be. Probably right now, there is a whole lot more competition than back then.”
So how did he maneuver the barren foodie landscape to cultivate his signature brand? He let his fingers do the walking. “After I looked in the yellow pages and saw only three Mexican restaurants in town, I thought there was a little place for me, a nice place to start right here.” After finding his footing in SoCal, Felipe scoped out the competition by infiltrating the restaurants where he worked, Undercover Boss style. “I worked as a waiter in some places in Encino and the valley area in Los Angeles. I looked at what they were doing in the kitchen; it was good, it was quality and all that.
But something was missing. It was a fresher approach to cooking.”El Mirasol

Making A Change at El Mirasol

Slicing into an example, Castañeda continues, “Chile Rellenos back then were a slice of Ortega chile wrapped around a long piece of Monterey Jack cheese and dipped into a thick egg batter and fried in oil. When I started my restaurant, I changed that. Instead of what I just described to you, I started using the fresh poblano chile, that deep green, delicious chile, which Chile Rellenos are made from when you’re cooking seriously.”

Despite his use of the word ‘seriously’, Felipe erupts in a fit of involuntary laughter as warm as his tortillas. He then invites us into his culinary creativity by issuing a step-by-step breakdown of how he perfected his Chile Relleno recipe. “I started with those chiles, threw them on the open fire, sweating them, cleaning them, taking all the seeds out, stuffing them with a nice amount of shredded Monterey Jack cheese, and using the egg batter. But not as thick as I saw them doing it everywhere else. We still make these fresh every day.”

The Business Grows

With the help of the rest of the Castañeda family, Felipe has leveraged his authenticity into ascendancy. They now run two award-winning El Mirasol’s that will make you do a delicious double take. “We do cook a lot in our kitchens; we have two restaurants here in Palm Springs. El Mirasol at Los Arbolos and El Mirasol at Concina Mixicana. We use fresh chiles to make our sauces – the enchilada sauce is an example of that. It’s important not to cut corners, that’s for sure. People taste that. They’re able to distinguish between one thing and the other.”

El Miresol

As Palm Springs has evolved since Felipe Castañeda’s arrival in 1985, so too has our collective palate. He has successfully spiced up our lives and increased our threshold for fiery euphoria. “Back then, the Anglo community, they were not used to the hot chiles that now they’re consuming like crazy! Back then, they said they didn’t want bell peppers on Steak Picado because they were too hot. Can you imagine? And right now they’re eating chiles, even some habanero sauces. And you know, habanero is a very hot chile.”

Good Service Matters

Oh, we know, Felipe. Btw, pass the water, please? And as we extinguish our glorious, capsaicin-induced meal aftershocks, we yield the floor to Mr. Castañeda. Tapping into his overflowing sense of Palm Springs pride, Felipe asserts, “We’re a service-oriented community. The merchants of this town are service oriented. We pay attention to details. Everything we do is to keep the tourists coming back because that’s our bread and butter. That’s what we do. Every meal, we improve and get better at this service we provide. All of us.”

Castañeda brought his hearty heritage from Guadalajara to Palm Springs, erasing borders and embracing unity. “I think we’ve been working hard to bring the flavors of my country to this corner of the United States. We receive very positive feedback from our customers.  People like it.”

You took the words right out of our pleasantly singed mouths, Felipe. We like it too.

El Mirasol (two locations)

El Mirasol at Los Arbolas – 140 E Palm Canyon | 760.323.0721
El Mirasol at Cocina Mexicana   – 266 E Vía Altamira | 760.459.3136

 

Historic Moorten Botanical Garden

An Interview with Moorten Botanical Garden Owner Clark Moorten

Clark Moorten shares a kinship with the desert plants he lovingly cultivates. Resilient, dry (witted) and firmly rooted in fascination, the owner of Moorten Botanical Garden kicks off our interview with a sense of honesty and playfulness. “Anything you ask, I’ll talk about. If I don’t know something, I’ll make something up! That’s how you tell stories.”

Keystone Cop

Garnishing his words with a warm laugh, Clark is a born entertainer. It’s not surprising, given his esteemed lineage. “My father (Chester Moorten), he came to California in the early 20s. Got into the movies as one of the Keystone Cops, which was pretty cool.”

Clark Moorten

A master of understatement, Moorten, narrates, “He was working on a Howard Hughes film in the late 30s when he discovered he had tuberculosis. In the 1930s, tuberculosis was pretty much a deadly disease. They told him he’d probably die, because he was 6’3” and only weighed about 135 pounds. He was rail thin. So, he decided to go to the desert against his doctor’s wishes.”

Bravery shone brightly on, he came to be called Cactus Slim Moorten by the locals. Three quarters of a century later, his son Clark chronicles Slim’s migration east by recounting, “He settled in an area that is now in Joshua Tree National Park. Just camped under a tree and eventually built a house. There was a gold ore mill that he got running again and he took over some mining claims, starting mining for gold. He started collecting desert plants off his mining claims and made a nursery.”

Supplanting passion for pay, Slim insisted on following his dreams. “Two or three years later, he decided that cactus paid better than gold.”

That’s when the Moorten’s settled in Palm Springs, and young Clark quickly dug into the family business. “We used to go out and collect tumbleweeds, package them up, put them on a railcar.  They’d ship them to the east coast and use them as window displays for Saks Fifth Avenue and Neiman Marcus, those upscale stores.”

History of Moorten Botranical Garden

Their plants were in vogue, but the Moorten Botanical Garden newfound success was built on a foundation that dated back decades. “When we acquired the current property that we’re in, which was in the mid-50s, there was a house that was built in 1929 on the property, and it’s still here. There were eight palm trees around the house and a couple of native trees. That’s all that was on the property. So we started moving plants and rocks and big trees in, so we created the whole garden. By the late 50s, my dad was doing a lot of landscaping, so people would come by and see what you could do with desert plants.”

Enter Frank Sinatra

One of those curious passersby was none other than Frank Sinatra.

frank sinatra
Frank Sinatra and Sammy Davis Jr.

“My father,” Moorten recalls, “had initially landscaped a house for Jimmy Van Heusen, who was Sinatra’s premiere songwriter, an Academy Award winning songwriter. Of course, through that we met Sinatra, and Sinatra bought the house that’s at Tamarisk Country Club on Frank Sinatra Drive. He engaged my father to landscape it, and that’s how we got to know Sinatra.”

Young Clark’s wide eyes studied Ol’ Blue Eyes intently, and he liked what he saw. “I met him and talked to him several times. He was really, really an amazing gentleman [pause for effect] except when he was p***ed off. But usually, he had good reason. If someone made some derogatory comment about his family heritage, well he’d bust ‘em. Y’know, he was a proud Italian. You don’t talk about mom or dad. That’s the way he was.”

Not only did Frank Sinatra respect his elders; he housed them at his palatial Palm Springs estate. “His mother lived there, and my father used to stop by there. Dolly was her name, Dolly Sinatra. She really liked my dad. He’s a pretty down to earth, desert rat person. He’d stop by and she’d say, ‘Oh Slim, you look like you need something to eat.’ She’d fix him a sandwich and give him a glass of tequila. They were really just a cool Italian family.”

Pat Moorten, 1939
Clark’s mother, Pat Moorten, 1939

Clark is simultaneously reverent and relaxed as he sums up Sinatra’s accessible charisma, noting, “He was just sort of one of the guys. Nobody bothered him. He could go into regular restaurants or hangouts and he’d say hi, you’d say hi back. He’d walk to his end of the bar or whatever – some restaurants always kept a table just for him. Amazing man.”

Enter Walt Disney

Pivoting from one iconic legend to the next, Moorten effortlessly switches gears. “We had also landscaped Walt Disney’s home in Palm Springs. It was over at Smoke Tree Ranch, which is still a very exclusive development. Anyways, this was back probably in the late 40’s, early 50s. Disney had a house there and my father landscaped it. I’d met him a couple times.”

walt disney at smoketree
Mr. and Mrs. Walt Disney looking at building plans for their home in Smoke Tree Ranch

The greatest children’s entertainer of all time left quite an impression on Clark. “I was only 9 or 10 years old. We went to stop by Disney’s home, it was early 50s, and he came out and said to my dad, he wanted him to meet his landscape architect, ‘cuz they were building a little amusement park down in Orange County.”

That’s right; Moorten witnessed the genesis of the happiest place on earth before it had even broken ground, and his father was ready to give the Magic Kingdom the royal treatment. “When they built Disneyland, all the desert plants, which were Joshua trees, cactus, yuccas, agaves, all that – all those plants that went in, we supplied to Disneyland. When Disneyland opened, all the desert plants in Frontierland came from Moorten’s.”

Clark once again flexes his knack for understatement by icing this sweet story with a simple, “So that was pretty cool.”

Well, he should know. Moorten has been cultivating cool for over half a century, and his legacy continues to thrive. “We’ve been here for 64 years, so a lot of the specimens are really big and mature. You see cactus that are 18 or 20 feet tall.”

Moorten Botanical Garden

Blending spectacle with tradition, Clark keeps his parents’ spirit alive in each plant he showcases. “Probably one of the most unique features is what we call the Cactarium, which is a fancy word for a greenhouse. My mother called it a terrarium for cacti. There’s probably been about 50,000 selfies taken in there already. Thanks to social media, we’ve become quite popular. Y’know, Instagram has been my true friend.”

Moorten Garden Cactorium

“I was born and raised in Palm Springs. My parents started all this, so this is like a family legacy. The garden, first and foremost, is a personal garden. It’s ours. We planted it and it’s a labor of love. I never thought of it as a commercial enterprise; I thought of it as my amazing garden. My mother felt that way and she instilled it in me. I look at it and say it’s got a lot of positive energy because it’s a labor of love. We were fortunate enough to be able to create it and we’re fortunate enough to be able to share it with people.”

Move over, Disneyland; we just found a new happiest place on earth.

Moorten Botanical Garden and Cactarium

1701 S. Palm Canyon Dr. | 760.327.6555

Miro’s: Authentic European Cuisine

Miro’s Restaurant Brings Europe to Palm Springs

By Kevin Perry

Yelp calls it one of the best three restaurants in Palm Springs. Trip Advisor argues that it’s in the Top Two. But Miro’s restaurant owner has another name for it…   “I can call it home.”

Miro Terzic has harvested accolades as fresh and vibrant as his ingredients, but when asked how he got started in the restaurant industry, he remains humble. “This was totally accidental. I moved into the area in ’94. We fled what used to be Yugoslavia, a war torn country, and were trying to settle here. Just driving down the street, I saw this beautiful building, this Mediterranean style building that I immediately fell in love with. I looked for my opportunity here.”

Miro and Mirela Terzic
Miro and Mirela Terzic

Miro’s restaurant began with family.

Palm Springs was about to expand its gastronomic landscape; our collective appetites were ready for the next phase of foodie evolution. But Miro wasn’t quite there yet. “My only experience in the culinary field was visiting places, visiting restaurants in Yugoslavia and all over Europe, whenever I could. I really didn’t think of becoming an entrepreneur of this kind.”

Pooling their worldly resources, the Terzics took stock of their considerable talents, which sprawled across their horizon like the Adriatic Sea. “We started as a family business, with my mother, Tidja, and my wife. We didn’t know too much about the business; I’m a schoolteacher, my wife is a medical doctor, and mom had the most experience in cooking. So we started slowly.”

Miro's Dining Room

When you taste the decadent joys of Miro’s Two-Day Pork Osso Buco lavished with an apple demi-glace of Madeira wine, you’ll find it hard to believe that his background is in education. But as always, Terzic serves up a master class in understatement. “We just tried something different.”  Pressed to describe the wonders of his eatery, Terzic assents, “What I like about my restaurant most is that it’s pretty unique. We sell items that nobody else in the area does.”

Recipies from across Europe

Bust out your passports, because taking a tour of Miro’s kitchen is like backpacking through the gourmet capitals of the western world. “When we started, the whole idea was to present food from Central Europe. But over the years, we realized that wouldn’t be enough for the clientele.  So we focused on selling healthier foods, introducing lots of fish, lots of produce, different kinds of recipes, and extending our ideas further east to Russia or west to France. We have Norwegian style dishes and all the way south to Morocco. It’s a weekly experiment. The dinner specials range from 20 to 25 items that we rotate regularly. People recognize that and they love it.”

Miro outdoor dining room

But don’t judge Terzic’s menu by its cover; the items listed don’t accurately capture his dedication to precision. “Beef Stroganoff is our best selling dish here. We use beef tenderloin and everybody wonders why it’s so nice. We use quality meat; the beef stroganoff recipe itself is not a secret. When you give quality, it pays back.”

Freshness is another perennial feature at Miro’s. “We bake breads daily,” declares Terzic. “We also do apple strudel, we do old-fashioned European traditional baklava, my wife does a flourless chocolate cake that’s extremely popular too.”

Try Miro’s Schnitzel

Speaking of popular, “We are well known for a German/Austrian specialty called schnitzel. We do both pork and veal, as well. That’s a big seller. Whatever we have on our fish menu is very well accepted and popular. Last Saturday, we had 227 covers and we had 92 seafood items, so that’s almost half. We are proud when people brand us as a seafood place.”

These days, Miro’s restaurant is swimming in success, but it took decades to reach this succulent status. “We struggled daily until about 15 years ago when we got really established and well known. People recognize devotion and hard work and unconditional love for what we are doing.”

Miro's Outdoor Dining

If you don’t believe him, do a quick search for Miro’s online… but don’t stare too long, because the numerous 5-star ratings may blind you. “I certainly appreciate the reviews, but I truly know that the people are right.”

Fiercely loyal to his customers, Terzic always strives to welcome them to the table, just as he has been welcomed to Palm Springs. “This is the town I spent most of my life. I came as a young immigrant. I was in my early 30s and now I’m closer to 60. So I love Palm Springs, it’s considered my home and my retirement place, if I ever retire!”

The very thought of retiring sends Miro into fits of involuntary laughter, and it elicits vehement protests from anyone who has been fortunate enough to dine at his restaurant (we never want him to quit!). “I’m sure that people who frequent us will recognize the devotion and quality. The level of freshness that we present here is very, very high. That’s my message to tell your readers: if they come to visit us, they will be well taken care of.”

We’ll pass that along, Miro – accompanied by another delicious serving of whatever you’re cooking next.

Miro’s offers a full service bar and selected unique wines from Austria, Croatian Islands and Bosnia Herzegovina, to ensure your evening is a memorable one.

Miro’s Restaurant

1555 S. Palm Canyon Dr. | 760.323.5199

Uniquely Palm Springs: The Tastes

A little slice of Mexico at Las Casuelas Terraza

Award-winning food handed down through four generations.

Love and sustenance go hand in hand. They nurture us, give us purpose, and provide us the strength we need to conquer the world outside of our immediate circle of relatives. Family feeds us, in more ways than one.

Some restaurants tout their commitment to heritage, but Las Casuelas Terraza lives it. During our brief conversation with the legendary eatery’s operator, Patrick Service, he interrupts himself abruptly to make sure his wife gets her lunch. It’s a moment as endearing as it is genuine, and it has been Patrick’s central motivation from birth.

From Day One

“I am a townie,” declares Service, “so I was here on day one of my life. My grandparents moved here about 62 years ago and started the Original Las Casuelas back in 1958.”

Maria and Florencio Delgado may have arrived in Palm Springs six decades ago, but their flavors date back even further. “Although Las Casuelas has been three generations in Palm Springs with that brand name, it’s been four generations of our family’s recipes done in a commercial setting.”

Maria and Florencil Delgado

Harkening back to his vibrant roots, Patrick continues, “In pre-depression Arizona, Globe and Jerome Arizona, my great grandmother, single mother of, I want to say eight – don’t want to get quoted or I’ll get yelled at by Tía.”

It’s yet another charming aside, signifying that familial bonds are of the utmost importance at Las Casuelas Terraza. Resuming his description of great grandma, Service narrates, “She cooked for copper miners in a boarding house, and so all the family recipes are just that – they’re not regional molés that you’re gonna find in the restaurants of Mexico City, these are family recipes where they were intended to fill the bellies and keep people warm and happy and coming back and continuing to work in mines. It’s the definition of comfort food for us.”

Las Casuelas Family

Las Casuelas Terraza is founded on a Great Spirit

The positive sprit and the many achievements of Patrick’s ancestors resonate through time and into their kitchen to this very day. “The recipes haven’t changed in over 100 years now. We’ve added and changed a number of items, but it’s our own brand of Mexican food, which is really cool because every day I get to come in and relive my most cherished memories at my grandparents’ house for holidays. It’s the same food I’m having five days a week for lunch.”

Savoring the moment, Service punctuates his point. “The tradition and heritage of those recipes, of the family’s warmth and style, is pretty awe-inspiring.”

Las Casuelas Bar

A Risk that Pays Off

Indeed, Las Casuelas Terraza is built on tradition, but the actual founding of the establishment took a massive leap of faith. “At the time,” Patrick assesses, “this part of downtown was considered more or less dead. Everybody was telling my parents, Patty and Rick, ‘There’s absolutely no way you’re gonna make it that far down.’ At the time, it was considered a big risk and gamble to build a restaurant as significant as this one was in this part of the central business district. Now, the biggest cluster of restaurants is here and it’s considered the can’t-miss part of town for food and beverage.”

The property has greatly evolved from its already storied beginnings, and it just keeps gaining momentum. “This used to be a small house built in the 1920s, a Spanish casita – stucco walls, single story – it was the real estate office at the time of Frank Bogert, who had been on and off as mayor for many, many terms. They built around it in 1978. It was more or less the first patio style dining in the desert. It was revolutionary and hadn’t been done. This was two or three days before a significant, multi-inch snowfall hit.”

Snowfall, you say? In Palm Springs? How did the locals react to such a chill omen? As Patrick tells the tale, they went “from ‘It’s going to be too hot, you can’t have patio dining in Palm Springs!’ to ‘Oh my gosh, there’s many inches of snowfall here!’ which hadn’t happened in most people’s memory.”

Las Casuelas Snow

A Focus on Delicious Food

As doubt washed away with the remnants of the freak snowstorm, Las Casuelas Terraza could finally focus on what was important: their fabulous food. When asked which menu items he recommends, Patrick unleashes a deluge of the restaurant’s stock favorites, from chimichangas to tacos to enchiladas, before unveiling his personal preference. “Anything with our Chile Colorado is just rich, it’s packed in flavor, but it’s a little light on the tongue at the same time. That’s my go-to.”

Service credits his team with the succulent success of Las Casualeas Terraza, beaming, “The staff that works every single day we are so proud of it. They’ve been here very long and they’re very proud keepers of what we’ve been doing for so long, so we’re honored to have ‘em.”

Locals Loving Locals

Emanating outward from his core crew to the city at large, Patrick spreads the praise like a serving of his irresistible Chile Colorado. “Palm Springs has supported us so well for so long, because as big as we get, we’re still a small community and a small town. You can feel that. As tourism season ramps up, you can see fewer locals, but then everyone starts to come back in the summer. The best marketing strategy any business in this city can have is the recommendation of its locals. We’re honored to have them on our side, and have had them on our side for so long. We’re very grateful for them.”

Gratitude is a dish best served reciprocally. Palm Springs is equally thankful for you, Patrick. We’ll see you on the patio, come rain, shine, or snow.

Las Casuelas Terraza
222 S. Palm Canyon Dr. | 760.325.2794

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Meet BLACKBOOK Bar owner Dean Lavine

Everyone is Welcome at Blackbook Palm Springs

By Kevin Perry

As you cross the threshold of Blackbook Palm Springs, you can almost hear the Cheers theme song echoing through the establishment’s joyous soul. But the proprietors of this gleeful gathering spot don’t merely know your name; they embrace who you truly are.

“I like to say we’re an inclusion bar,” invites owner Dean Lavine. “We work really hard to have a staff that really wants to be there and likes people. Not saccharinely greet people, but genuinely greet people. That’s who we are.”

For such a sunny bar, it certainly has a dark moniker. “It was named after the Blackbook of investigations of people not allowed in the casinos of Las Vegas,” explains Lavine. “It literally was a blacklist, and the blacklist reads on the cover, ‘List of excluded persons.’ At some point, everybody in their lives has felt like they’ve been blacklisted. Gay, bullied, racially excluded, Oakland Raider fans – y’know, misfits.”

dean levine

The Ultimate Mixologist

Tempering the serious topic with a dash of humor, Dean is the ultimate mixologist. Pivoting back to the gravity of his story, he continues, “At Blackbook, everyone is welcome. On our logo, ‘Black’ is backwards. The idea is taking a blacklist and flipping it on its head.”

Lavine also upended the traditions of bar food when he concocted his delectable Blackbook Palm Springs kitchen offerings. “I love talking about the menu!” Dean digs in as he dishes on his gastro-philosophy. “This is our mantra: if we’re going to do food, then it will be the best bar food that we can do.”

blackbook Berger

His aspirations aren’t just a flash in the frying pan; Lavine has been savoring this opportunity ever since he left his job as an executive at Disney. “I always wanted to own a restaurant, so I went to grad school at UNLV and got a masters in hospitality. Blackbook Palm Springs is one of hopefully many restaurants that I will eventually open. But this is my baby right now.”

From infancy to maturity, raising Blackbook has been a labor of luscious love. “I had a consultant chef from a 4-star hotel in the valley come to my house every week, and we would literally work on each recipe for weeks at a time, months at a time. Our Nashville Hot Chicken took us three to four months to perfect.”

Simmering in his gourmet recollections, Dean narrates, “We tried 50 different recipes. We tried a billion different things so we could get to the final product. The idea was: could this chicken stand on its own? If I opened Blackbook Fried Chicken, could I just sell fried chicken? That was the goal.”

blackbook chicken sandwitch

Make Blackbook Palm Springs Your Cheat Day

Mission yumcomplished! Lavine is proud to offer his community a proverbial cheat day (or night) when they visit. “Living in LA and spending time in West Hollywood, I got yelled at all the time for eating carbs. Who would have thought that I would put on Arenas a restaurant that caters to really good comfort eating? That’s what we did and people love it.”

Relishing the opportunity to fuel patrons before their inevitable migration to the next destination, Dean assesses, “People never stay in one place – you’ll go from Chill to Hunters to Blackbook to Streetbar.” Eschewing competition in favor of camaraderie, he declares, “We have formed the Arenas District. All of the owners on Arenas and the buildings surrounding Arenas on Indian are part of this district. We regularly meet. It’s an organization to help promote the Arenas District as kind of like the Castro or Hillcrest of the Coachella Valley.”

Lavine was named President of this relatively young consortium, but his dedication is firmly rooted in the most storied legacies of the LGBTQ pantheon. “It’s quite a community and we want to be that place where people can gather for events. Y’know, Stonewall’s 50th anniversary is in June and we’re all looking towards doing something for it.”

nachos at blackbook

Passionate about giving back, Dean feels fortunate to be among like-minded philanthropists in our hometown. “Palm Springs is a very charitable community, a very hospitable community.” Drilling down further, Lavine elaborates, “There are a few organizations that are close to me; that I’ve invested time and energy in. One is AIDS Assistance Project and one is Desert AIDS Project.”

Sidestepping the spotlight, Dean showers recognition on his contemporaries instead. “When you see all of the people who actually volunteer, and actually do things, the ones you don’t see on the news, that points out a lot. If you go on an AIDS walk, there are thousands of people out there. Now, that happens in every town, but Palm Springs is different. Maybe it’s because they’re happier here.”

What’s not to love, Lavine muses rhetorically. “We have sun 90% of the time, the pace of life is wonderful, it’s a beautiful environment, you’ve got this gorgeous mountain… When you live where people vacation, how bad could it be?”

Blackbook is a reflection and amplification of Dean Lavine’s quest for Zen. “I wanted our place to be a place that people visited not to escape, but to aspire to,” he asserts. “I didn’t want to be in the business where you went to drown your sorrows… That really means something to me. The bar business isn’t the easiest business and there are moments when I ask my staff not to overserve people, because that can happen. I don’t want people to leave my place and get hurt. Those are the things that scare me about my business, but I want people to leave my place and think ‘life’s pretty good.”

blackbook bar

For your daily dose of affirmation, belly up to Blackbook soon. Smiles are on the house.

Blackbook Bar |315 E. Arenas Rd. | 760.832.8497

A Conversation with Tropicale’s Celebrity Chef, Tony Di Lembo

From Barbara Streisand to Tropicale Palm Springs

By Kevin Perry

She’s an Oscar winner, a living legend, and perhaps most notable of all: she was fortunate enough to employ The Tropicale’s Tony Di Lembo as her personal chef.  Di Lembo beams when asked to describe Barbra Streisand, “She’s a fascinating lady. She was a tough woman to work for, a perfectionist, as you might think. She knew what she liked to eat. It was kinda simple because I knew what she liked. You just kinda have to give her what she wanted.”

Tony De Lembo

And what she wanted was gourmet perfection on tap. Tony Di Lembo recounts, “It was a lot of work! I can tell you that. There was never a dull moment. A lot of special parties. It was every day, every morning, every afternoon, and there were dinner parties every night. It was a lot more work than you might think it would be. I enjoyed it, but I had wanted to do a restaurant, and after a couple of years, it was just time to move on.”

When asked if his current menu features echoes of Streisand, Tony Di Lembo demurs. “There’s really no connection at this point, food wise, I don’t think. It’s been quite a while, and she was a healthy eater – she followed a macrobiotic diet for a while. I don’t know how she eats now, but the food here isn’t quite like that.”

The Move to Palm Springs

As he was cooking up his next course in life, Palm Springs was simmering seductively on the back burner of Tony’s mind. “I lived in Los Angeles for many, many years, and like most people that lived in Los Angeles, I used to come here every weekend, every other weekend, once a month, maybe twice, to Palm Springs. Y’know, you kind of like it, and then it becomes more often and more often, and then eventually, you just kind of decide to come here. And that’s what happened.”

tropicale

Serendipity rippled through Tony Di Lembo’s arrival in our hometown and carried through his search for the perfect location to open his dream venture, The Tropicale. “It came by accident. This building was an auto body shop built in 1975 and had just gone out of business when we saw it. It had been closed for a couple of years. Very neglected and falling apart. It was just sitting in a prime location. I thought it had a lot of potential for a restaurant, and that’s how it started.”

The Table Was Set for Decadence

Tony Di Lembo has delivered on his promise of upscale dining with a festive twist for over a decade. “That whole process started 12 years ago. Building the restaurant took about a year and a half, so we’ve been here for almost 11 years.”

At that time, Palm Springs experienced a veritable Renaissance, fueled partly by entrepreneurs like Di Lembo. “Palm Springs 15 years ago was where you would come in August, and you were alone. There was no one here. No one here! No traffic, like nothing. Now, it’s completely different. There’s traffic all the time. The gyms are full, the grocery stores are full in the summer, even when it’s a hundred and fifteen out, y’know?”

When Tony first settled in Palm Springs, he identified a void in the gastronomic landscape and a rumbling in our collective bellies. “The place needed a restaurant. There just wasn’t a good place to eat, and there was this resurgence of realtors and people buying homes – people were moving here. Everybody you met would always say, ‘Oh yeah, I just moved here, I just moved here,’ but there were all these people coming here, so you need business to support those people, and one of those businesses was a restaurant, so that’s kind of why it all started.”

tropicale patio

Get Tropicale’s Recipes

Since its inception, The Tropicale has served thousands of smiles and recently spawned a triumphant cookbook of Toney Di Lembo’s feasts and foodie philosophies. “It started about a year and a half ago, and it took about a year or so to write, and actually, just yesterday, we won an award for the book. It’s called an IPPY Award. There were hundreds of applicants, and we got the Silver place. So, I was really excited about that, and it was a real surprise.”

Tropicale Cookbook cover

So, what gems can you expect to find in Tony’s celebrated book? He presents the same treasures to diners at The Tropicale daily. “The food here at the restaurant is world cuisine. It’s specialties food from all over the world. A big part of it, probably 80% of what we do, are weekly specials. Probably 10 specials a week. It seems to get us through the seasons and allow us to make what we want. It seems to work! It’s worked well.”

Understatement is served! The Tropicale isn’t merely working well; it is a Palm Springs experience worthy of Barbra Streisand yet geared to our city’s signature brand of casual cool.

The Tropicale Palm Springs | 330 E. Amado Rd. | 760.866.1952

Tropicale Restaurant & Coral Seas Lounge

Mindy Reed’s Amazing Zin American Bistro

By Kevin Perry

As the old saying goes, you are what you eat. And if you’re lucky enough to eat at Zin American Bistro, then you’re an intoxicating mélange of hearty local ingredients, elevated by the adventurous perspective of a seasoned world traveler. It’s a style and sophistication synonymous with its owner, Mindy Reed. “When people ask who I am, I have a horrible habit of responding, ‘Oh, I’m Mindy from Zin.’ It’s become a huge part of my identity. It’s just fun,” she laughs. “There are times that I almost forget that my actual name is not ‘Mindy from Zin.’”

Mindy Reed
Owner and Wine Director Mindy Reed; Photo by Gregg Felsen

It’s an enviable reputation to have, considering how celebrated her award-winning restaurant has become. But what are Mindy’s actual origins? “I wish I had some romantic story,” she replies with her signature chuckle before explaining that her move to our hometown was a simple matter of childcare. She was able to watch her kids by day but needed to find an after-hours gig to pay the bills. “So I came to Palm Springs, and I got a job opening Chillers Nightclub, and the shift didn’t start until 8 or 9 o’clock at night since it was a nightclub.”

Sounds exhausting, but Reed doesn’t have time for fatigue; she’s too busy crafting her delectable brand of upscale dining with down-home panache. “We’re really an American restaurant with a French influence, which comes through in a few menu items but mostly techniques.”

Zin Sign

Menu items? We’ll bite. When asked for some sample standouts, Mindy sets the table for awesomeness. “The Fried Blue Cheese Olives are one of the fun menu items. We also have the Zin Bites that are popular, and that’s kind of a twist on Beef Wellington. It’s a piece of filet mignon wrapped in some puff pastry with some Chèvre goat cheese, and then they’re fried and served with a Zinfandel shallot reduction.”

Burrata-Salad
Burrata-Salad

Pardon us while we try to contain our collective belly rumble because these offerings are supremely enticing. And if you’re wondering how they pair with the beverage menu, Reed is light-years ahead of you. “We have a wine list with over 550 wines on it. We’ve won the Wine Spectator Award of Excellence four years in a row and we’ve won other awards from them for 14 years straight.”

Prestige is one matter, but how about the cost? “I can honestly say that we have the best prices on our wine anywhere in the valley. Dom Perignon champagne for like 150 bucks? You can’t get better prices anywhere.”

Value is just one of the superlatives that Reed brings to the neighborhood. “I’ve been working downtown in Palm Springs for a long time. I really started to appreciate the community the most after I opened the restaurant.”

That was in May of 2004, a weekend Mindy recalls with a mix of sentiment and strategy. “The season was over, and it was Memorial weekend that I opened, so I really opened up with the idea of getting the support of the locals. I worked very closely with a lot of the small hotels to kind of capture that boutique tourist traffic. But I would say that a large part of my support is definitely from the locals. They’ve been very supportive.”

It’s a sense of generosity that Reed has reciprocated with time, love, and resources. “I try to be very involved in the community. I’ve done the AIDS/LifeCycle ride five times and raised over $45,000 for HIV research with them. And we’ve participated in Dining Out for Life since the very beginning. I think that giving back to the community that you’re in is not only just the right thing to do, but it makes being in business more worthwhile. Because there’s a lot of stress and a lot of headaches, and you ask yourself sometimes, ‘Is this really worth it?’”

Macadamia-Chicken-Schnitzel
Macadamia Chicken Schnitzel

Mindy answers her own rhetorical question analytically, reminiscing about her humble beginnings and her lofty philanthropic goals. “If I was still a waitress, I wouldn’t be able to give as much. I think that makes a lot of the extra things I’m forced to do because of my job – it makes all of the headaches worth it.”

Not to mention the residual success of Zin Bistro. “Coming up this May, we’re actually celebrating 15 years. That’s kind of a landmark for a restaurant, I think!” Reed punctuates her assertion with humble laughter before continuing, “It’s kind of mindboggling to me. I opened with the intent of just having some independence and to do my own thing.

“I never in a million years dreamed that I would actually have the restaurant for 15 years, but it feels like home.”  We’re proud to share those feelings, ‘Mindy from Zin’ – welcome home.

Zin American Bistro | 198 S Palm Canyon Dr | 760.322.6300