During the past year, when I traveled Tahquitz Drive West from my place on Sunrise Way to downtown Palm Springs, I noticed a large complex was being built on the right side. Soon, word spread that the building would be an LBGTQ luxury and active apartment and condo community for adults 55+ in Palm Springs, California.
Now open, Living Out, with its mid-century modern design, is not only a beehive of activity but has also attracted the attention of renowned chefs Susan Feniger and Mary Sue Milliken, who received James Beard and Julia Child awards.
Wanting to establish a presence in Palm Springs, the two chefs opened Alice B Restaurant in the central part of the Living Out on the ground floor. I'm a scholar of why people name things the way they do, and I quickly uncovered the restaurant was named after Alice B. Toklas and her partner, Gertrude Stein.
Their prerequisite was a place where extraordinary food would be served, art would be abundant, and people from all persuasions in Palm Springs could come together to dine and interact with each other. From what I have experienced, they have met their goals.
The host has provided support for certain aspects of the trip, which may include accommodations, activities, meals, or other services. However, the opinions expressed in this post are honest and reflect the author's genuine experience.
Supper at Alice B Restaurant
Recently, a friend and I met in the bar, an inviting, comfortable, open contemporary space. Taking our cocktails, we headed to the dining room, adorned with art and portraits of Alice and Gertrude. We were there to enjoy their Supper Menu offered at Alice B through the end of September.
Chef Lance Velasquez prepares these three-course meals from farm-to-table products using fresh local seasonal produce, sometimes with Susan and Mary Sue's watchful eye. The menu changes frequently, so someone can return repeatedly during the month and not have the same meal.
I will confess I am obsessed with their biscuits, having discovered Chef Velasquez's expertise at making melt-in-your-mouth biscuits before he became the chef here. The waitress laughed when I asked if I could add biscuits to my meal, for she knew I was a fan of them and did everything I could to promote them.
I am happy to say, once again, I was not disappointed. The addition of small pieces of jalapeno pepper gave these a tiny kick, making them perfect for the meal I was about to have.
First course (Well, second course if you do not count my consumption of the biscuits)
On the plate, it looked like just a plate of varied kinds of lettuce. But then, after taking your first bite, you spied something below the fresh lettuce—the entire lower layer lined with avocado and roasted sweet corn. Who would have ever thought of putting those together? Chef Velasquez, of course. I loved it!
Second Course
There were two entrée choices: I chose chicken pot pie, while my dining mate had mushroom pie.
Like me, you probably expect me to say it was a small pie with a top and bottom crust that arrived. Wrong! Instead, a wide bowl with a stew-like consistency topped with puff pastry cutout as a chicken floated effortlessly on the thick stew.
One spoonful confirmed that savory stew would be enjoyed until the last drop. Indeed, a spotless empty bowl was removed from the table.
Between courses, we chatted with a couple sitting next to us. We asked if they lived there, for it was apparent many of the customers knew each other. Conversations were abundant as new arrivals stopped at various tables on their way to theirs.
These two women did not live in Living Out and came specifically to try out the Supper Menu. Friends, the two use their dining out experience to catch up and let their husbands fend for themselves. They cheerfully said it was good for their minds and their relationships.
They two marveled at how the salad was served—leaving one to discover the real treasure of the salad below the stack of fresh, varied kinds of lettuce. The entrée left them as happy as we were, and stated it was unexpectedly superb.
Third Course Arrived
Hmmm, it didn't look all that exciting, then I noticed something. The cake had a dob of whipped cream beside it, not on it. I mentioned to my dining partner how smart that was, for if someone didn't want the extra calories or were lactose intolerant, they didn't have to push it off. She piped up, and I am lactose intolerant. This is a brilliant but simple serving technique from which other restaurants should take a cue.
Now, about the Cardamom Sugar cake. Oh my, looks were certainly deceiving. I smiled. Well, of course, it would melt in your mouth. Chef Velasquez used his biscuit-baking expertise to make this cake more than exceptional. I added whipped cream to my cake and thoroughly enjoyed every last morsel.
Alas, the evening, great meal, and conversation with my dining partner had to end. We were not overly stuffed and didn't take home leftovers. Oh, I take that back. I brought home a biscuit with their famous honey butter. Like I said, I'm obsessed with them and can't help myself.
I highly recommend heading to the Alice B and enjoying their September Suppers. If you are away and miss the Supper Menus or will be visiting soon, I feel you will not be disappointed with their brunch or regular meals as the tourism season approaches. Also, make a reservation—this restaurant is getting very popular.
Kathy Condon is a journalist, travel writer, and award-winning author living in Palm Springs, California. Read more about her here. 760-902-3094 www.PalmSpringInsiderGuide.com kathy@kathycondon.net
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