Local Flavor
Every year we select a few local standout restaurant to feature in our yearly food issue. With so many fine restaurants here in the valley the choice is daunting. This year we decided to put that task on the staff to come up with a few of the places they repeatedly frequent. So we’ve brought together some of the deserts talented chefs to share some secrets and see what’s cooking in their kitchens as well as find out what makes them tick. The following are a few of the favorites. Hope your favorite made the cut.
Johnny Costa’s Ristorante
Johnny Costa was born in Naples, Italy and has been a chef and restaurant owner for 40 years in the Palm Springs area. His authentic Neapolitan family – inspired recipes are recreated fresh every day from pastas and marinara sauce to fresh fish and meats complemented by flavorful sauces. Johnny worked in New York and Las Vegas before moving to California. Johnny arrived in Hollywood in the 60’s and worked at numerous celebrity hangouts meeting many celebrities including Frank Sinatra where he learned to prepare the dishes Frank loved, Steak Sinatra and Linguini with Clams. Johnny moved to the desert in the early 70’s and started working at Club Trinidad. During that time Steve McQueen, Bob Hope, and the Rat Pack frequented Club Trinidad which became a Palm Springs celebrity hang out. In the mid-70’s Frank hired Johnny to be his personal chef at his estate. After working for Frank Johnny opened Johnny Costa’s Ristorante in Desert Hot Springs and then moved his restaurant to Cathedral City before moving to their current location in Palm Springs. The legacy continues today with Johnny and his family.
Experience real Italian Cuisine from Johnny’s kitchen, featuring his authentic Napolitano family-inspired recipes that are created fresh daily. Homemade pastas, pizza, fresh fish, and meats are complemented by flavorful sauces, an extensive wine list, and a full bar including al fresco dining on the patio. This season, Johnny Costa’s Ristorante, family owned and operated, will be celebrating their 40th season serving the Coachella Valley. Voted Best Italian Restaurant 2011-2014 by readers of Palm Springs Life. Closed for summer – re-opening September 4th; Dinner nightly at 5 p.m. Open Sundays during season.
How did you get your start in the restaurant business?
When I arrived in New York from Naples, Italy I met a Neapolitan Pizza Parlor owner who gave me my first job in America.
What or who inspired you to become a chef/restaurant owner?
My first wife was influential in me starting my own restaurant called Totale Neapoli on the pier at Huntington Beach, CA.
When at home, what do you cook for yourself and your family?
I follow a traditional Mediterranean diet preparing fresh vegetables, fish, pasta and soups.
Other than your food, what is your favorite food to eat when you go to a restaurant?
I like to eat Chinese food and PF Chang’s is one of my favorite restaurants.
What is your signature dish and what makes it so?
Our Cioppino is our signature dish with fresh clams, mussels, scallops, shrimp, mini lobster tail, fish of the day and calamari sautéed in a garlic, tomato and wine stock. Our Cioppino is a traditional Neapolitan Zuppa di Pesce.
What is your go to ingredient?
My go to ingredient is garlic, garlic, garlic.
Which famous chef would you like to prepare a meal with?
Mario Batali, he is an expert on the history and culture of Italian cuisine, including regional and local variations.
Pho 533
Bursting with fresh, savory flavors, our diverse menu makes use of tasty healthy ingredients including farm-fresh herbs such as fresh mint, lemongrass, and thai basil; rice and rice noodles; exotic fruits and hand selected vegetables; select varieties of pork, beef, chicken and seafood. In addition to offering our famed soup dishes (Pho), we offer: Chef Inspired Specialties, Appetizers (Khai Vi); Rice Dishes (Com); Vermicelli (Bun); Vegetarian Dishes; and Housemade Sweets. All the dishes are prepared only when they’re ordered using fresh, wholesome and healthy ingredients. While you are dining with us, enjoy a tasty domestic, imported or Vietnamese bottled beer, or a glass or bottle from our affordable yet impressive wine list featuring carefully chosen California wines. Chef Chad Gardner, the acclaimed Culinary Artist behind Dash and a Handful Catering, continues Pho 533’s tradition of delivering delicious, authentic Vietnamese food.
This tradition, pioneered by the restaurant’s original owner Vietnamese emigrant Anh Ho Rock, offers an exceptional dining experience at a great value.
How did you get your start in the restaurant business?
I am fortunate in that I literally grew up in my family’s restaurant business. At 17 I was working as a cook in one of the restaurants and it was about that time that I realized I wanted to work in restaurants, specifically in fine dining.
My first “official” restaurant job was at the five Star, five Diamond Four Seasons Clift Hotel in San Francisco where I was able to work alongside several notable chefs who I think saw something in me, and invited me to cook alongside them. From there I went to New York City to manage the Tuscan Square Restaurant in Rockefeller Center. Later I returned to Sonoma County and when I worked at Santa Rosa’s Zazu Restaurant & Farm, my passion for cooking really came alive! The owners’ farm-to-table approach mirrored my own style of cooking and I knew I needed to be in the kitchen, creating. I finally decided to get my degree in Culinary Arts, and I’ve been creating and serving food ever since!
What or who inspired you to become a chef/restaurant owner?
That was definitely my mom. From the time I was very young she worked in the kitchen creating wonderful meals for us and for the customers of our family’s Sonoma County restaurants.
She always cooked with love, so to me, cooking is love. It’s my passion. It’s my art. And my clients can see that love and passion in every dish we create. The name of my catering company, Dash and a Handful, is actually an homage to my mom because that’s how she’s really the person who taught me to cook, “with a dash of this and a handful of that.”
When at home, what do you cook for yourself and your family?
My husband loves it when I make Jambalaya, and I especially like to cook that when we entertain. I can prepare all of the ingredients before our guests arrive, then we can sit in the kitchen and have a cocktail or glass of wine while I assemble the ingredients and make the Jambalaya. It gives us a nice amount of time to relax and have great conservation while I’m busy in the kitchen.
Other than your food, what is your favorite food to eat when you go to a restaurant? I love the Buttermilk Fried Chicken at Zin American Bistro. It’s moist, tasty and delicious, and served with country gravy. Delicious!
What is your signature dish and what makes it so?
That would have to be Thit Bo Lac , our Grass Fed Shaking Beef: Sauteed tenderloin of grass fed beef with 533 Nuoc Cham sauce, baby shallots and fired garlic on a bed of mizzen and watercress salad with a spicy yuzu lime vinaigrette
What is your go to ingredient?
Citrus, Acids or Vinegars. They all add a wonderful brightness and depth to foods.
Which famous chef would you like to prepare a meal with? Alice Waters or Charles Pham. Charles Pham is the owner of The Slanted Door in San Francisco. Alice Waters is the chef and owner of Chez Panisse. Our signature Shaking Beef was inspired as an homage to Charles’ own dish by the same name at The Slanted Door. Charles Pham was the first chef to create and prepare viet-fusion cuisine. Alice Waters was the pioneer of farm-to-table cuisine. Inspired by Alice’s Chez Panisse, Charles created his classic Shaking Beef and modernized it by using high quality ingredients like Alice Waters uses at Chez Panisse. (I’ve taken Charles’ dish and put my own twist on it.) Because I share both the viet-fusion and farm-to-table passions, either would be marvelous to cook with!
Johannes Restaurant
Johannes Bacher was born and raised in a small mountain village in Tirol, Austria. Inspired at age seven by his mother to start cooking simple things like cookies and cakes. Chef Johannes developed a passion for food that spanned decades of worldwide travel and classical training. Among his accolades is being the Corporate Chef of Seabourn Cruise Line for five years, a position that afforded him an unusual look at flavors and pairings. He has been a guest chef at some of the top hotels in the world! Over the years with the increase in factory farming practices, Chef Johannes has noticed a decrease in the general flavor and quality of commercial food. Johannes embraces local, and sustainable options including organic and beyond organic products whenever possible. He has received hundreds of awards from local, national and international media including Bon Appètit, Restaurant Writer’s Association, Wine Spectator, Alaskan Airlines, Elle Magazine, Out and About, The New York Times, Zagat, and more. Johannes has honored as one of the country’s top culinary talents the last three years since the inaugural edition of Best Chefs America.
Don’t miss out on award-winning Contemporary Continental Cuisine with an Austrian flair that offers restaurant goers dishes with a variety of subtle flavors from around the world. Celebrating 16 year’s serving the Coachella Valley, creative chef, Johannes Bacher is known for his signature Wiener Schnitzel. Enjoy a fantastic wine list, impeccable service, and hip décor. “Simply the Best of the Best.” Zagat-rated. Voted Best Continental Restaurant 2013 & 2015 by readers of Palm Springs Life. Open for dinner at 5 PM. Closed Mondays. Eat Well…Live Better!
How did you get your start in the restaurant business?
From my mother at age seven who introduced me to cooking.
What or who inspired you to become a chef/restaurant owner?
Working with my mother inspired me growing up and Celebrity chefs who I worked with all over the world during my cruise line experience. Those chefs exposed me to different cuisines and inspired me to start my own restaurant.
When at home, what do you cook for yourself and your family?
I enjoy barbeques and fresh salads – anything that is simple, quick and easy to fix.
Other than your food, what is your favorite food to eat when you go to a restaurant?
I enjoy Japanese cuisine, Sushi and Sashimi
What is your signature dish and what makes it so?
My signature dish is Wiener Schnitzel and our customers made the Wiener Schnitzel a staple of the house.
What is your go to ingredient?
My go to ingredient is always black pepper.
Which famous chef would you like to prepare a meal with?
Alain Ducasse – Alain is the most influential French Chef in the world.
Dish
With a focus always on the unique, from handmade craft cocktails to their signature amuse bouche, chefs Joane Garcia-Colson and Michelle Heinrich strive to give their customers a reason to engage in conversation. Contemporary/Modern American cuisine emphasizing flavor using exceptional ingredients, while using the finest local and organic products, provides the basis for nurturing one’s mind, body and spirit through the dining experience.
“Joane and I literally live, breathe and dream food. We are constantly texting each other…what about this ingredient…what if we change this just a little bit and give it a kick. Our passion is always about figuring out ways to take our dishes to new heights,” said Chef Michelle Heinrich.
Recently opened in the historic mid-century modern Twist Building in the heart of the Uptown Design District, dish Creative Cuisine is situated between the neighborhoods of Old Las Palmas and Movie Colony, just a few steps from Desert Regional Medical Center.
One of the unparalleled features of dish is the Private Chef’s Room, an exclusive and intimate dining space. This bird’s eye view of all of the chef action in the kitchen is separated only by a wall of glass is adjacent to the wine room and has its own private entrance.
dish Creative Cuisine
1107 North Palm Canyon Drive, Palm Springs
Reservations 760-322-7171
Booking through OpenTable at www.dishcreativecuisine.com.
Joane Garcia Colson
How did you get your start in the restaurant business?
I have worked in restaurants several times over my lifetime. I’ve been a hostess, cocktail waitress, server, bartender and short order cook. I always enjoyed the fast pace environment of the restaurant business and interacting with diners.
What or who inspired you to become a chef/restaurant owner?
I love cooking and entertaining. When I was growing up, my cousin and I would play restaurant. We would scour our mother’s cookbooks, develop a menu and then prepare the meal for our families. We would make place cards for everyone and set the table like a fancy restaurant. My uncle, his father, was a chef and he encouraged us as well as taught us some basic things about cooking. Our grandmother would often surpervise us. It is some of the fondest memories I have of growing up.
As an adult, I would often throw dinner parties and loved cooking for friends and family. I subscribed to many food magazines, collected cook books and always came up with the menu and was in charge of preparing family holiday meals.
Once my son was out of college and I had had my fill of practicing law, it was time for me to do something else. My wife encouraged me to attend culinary school, not to begin a new career, but to do something for myself that I enjoyed. When I began school, I had no intention of opening a restaurant or, necessarily, of working in the restaurant business. It was my gift to myself.
I loved every second of culinary school. Loved being in the kitchen on a daily basis and cooking. I am never as happy as when I am cooking.
Once I graduated culinary school, after interning with multiple James Beard Nominee Chef Kevin Binkley, it was time to make a decision; practice law or work in a restaurant as an entry level cook. At my age, working for someone else, cooking their creations and making their vision a reality, just didn’t sound appealing. I had ideas for dishes that I wanted to create. I had a concept that I wanted to pursue. I wanted to prepare my own creations. I have been cooking since I was very young and wanted to do something on my own.
After many long hours of discussion with my wife, I decided, some might say, to abandon reason, and open a restaurant of my own. Life is too short to not pursue your passion, and mine is cooking and sharing my creations with others. My wife has been nothing other than supportive and encouraging. She inspires me everyday to be the best I can be.
My son was also an inspiration. He has been self-employed since graduating college. He pursues his passion and charts his own course. He inspired me to do the same.
When at home, what do you cook for yourself and your family?
I often cook familiar favorites like coq au vin, or try out new ideas. When I am particularly tired after a long week, I will make something simple and quick, like tacos.
Other than your food, what is your favorite food to eat when you go to a restaurant?
I absolutely love eating the food of very creative, innovative chef’s. One of my favorite restaurants in Los Angeles is Ink. Small, creative, innovative dishes that are truly delicious and unexpected.
What is your signature dish and what makes it so?
We really have two signature dishes at dish, our scallops and the coq au vin. I have been making coq au vin since I was in high school and it is one of my absolute favorite dishes. It is rich and delicious and a comfort food for me. I often make it when I have dinner guests at home. It has also been a very popular item at dish.
Our scallops dish is unique. So many people prepare scallops with a rich sauce and wrap their scallops in bacon. I think, while those flavors are great, they tend to detract from the sweetness of the scallops. We purchase dry packed scallops that are fresh and have not been treated with the preservative tripolyphosphate. The scallops we buy are also a little more expensive than frozen or treated scallops. We highlight the sweetness of the scallops with the vanilla bean infused Israeli cous cous, a grapefruit shallot reduction, fresh ruby red grapefruit segments and an avocado mousse. It is one of our most popular dishes.
What is your go to ingredient?
This is a very had question to answer. I think that my “go to” ingredient changes depending on what is in season and what stimulates my creativity. Right now I am doing a lot with tomatoes. They are very versatile and can be used in a huge variety of preparations. I make a tomato jam that I think is delicious. It can be used in a savory preparation and also in a sweeter preparation. Two amuse bouche we have been running feature tomatoes and my tomato jam in particular. One is a tomato panna cota topped with tomato jam, crisp bacon lardon’s and bacon foam. The other is a cube of compressed watermelon topped with tomato jam sitting on a bed of watermelon and white balsamic granita.
Which famous chef would you like to prepare a meal with?
Ferran Adria!! No question for me. He is truly innovative and creative. My second choice would be Grant Achatz.
Michelle Heinrich
How did you get your start in the restaurant business?
I always knew the restaurant world was for me. **My love for food and artistic inspiration started with mud pies and still haven’t stopped.
What or who inspired you to become a chef/restaurant owner? Executive chef Sally McArthur- she helmed Anthony’s home port in Seattle. I worked there while in College.
When at home, what do you cook for yourself and your family?
My go to is Asian. Usually fresh Japanese!
Other than your food, what is your favorite food to eat when you go to a restaurant?
I like simple fresh seafood.
What is your signature dish and what makes it so?
Any type of fish. Joane calls me the fish whisperer.
What is your go to ingredient? Butter and wine!Which famous chef would you like to prepare a meal with?
Rio Azul Mexican Bar & Grill
The inspiration for Rio Azul Mexican Bar & Grill came from a young man’s dream to introduce his original and distinct interpretation of Mexican food to the masses. Born and raised in San Benito, Sinaloa Mexico, Chef Ernesto Gastelum began his culinary journey at a young age. He attended school in Culiacan and came to Los Angeles, CA when he turned 13. Gastelum learned to cook from various chefs he worked for. He started his career as dishwasher and through perseverance he worked his way up to line cook, front of the house while knowing he wanted to be a Head Chef someday. Gastelum’s passion and love for both his food and his culture have allowed him to create an array of eclectic and delicious dishes – many of which have come from his family recipes passed down from generation to generation such as his Abuelita’s Albondigas Soup to the Tia Maria’s Green Corn Tamales.
Brief Narrative
Take your senses on an excursion South of the Border! Grab your sombrero and experience Palm Springs’ only traditional Mexican cuisine handcrafted with the best ingredients from Chef Ernesto’s family recipes served in a vibrant space. Happy hour specials weekly: Thursday $2 tacos (bar only) and 2-for-1 margaritas. Open for dinner at 5 p.m.; hours vary by season. Open Fri. — Sun. for breakfast and lunch at 11 a.m. Catering available. Voted Best Mexican Restaurant by readers of Palm Springs Life 2012, 2014, and Best Margarita 2013, 2015.
How did you get your start in the restaurant business?
I started as a dishwasher when I was very young, and then went to work on the line. I immediately fell in love with cooking.
What or who inspired you to become a chef/restaurant owner?
That would be my daughter; she pushed me to follow my dream. As far as inspiration for my food that came from my mother and aunts – they were the best cooks growing up.
When at home, what do you cook for yourself and your family?
I’m rarely at home but when it’s not too busy at the restaurant I will make pasta for the staff. I enjoy branching out and infusing different cultures and recipes.
Other than your food, what is your favorite food to eat when you go to a restaurant? Mussels, and clams with Osso Bucco being my favorite!
What is your signature dish and what makes it so?
My signature dish is our Cochinita Pibil. Slow roasted pork cooked with banana leaves, a homemade achiote sauce made from 30 different spices and fresh squeezed orange, lemon, and limes. Conchinita Pibil is a rare dish to find but when you do and it is made from scratch it’s fantastic!!
What is your go to ingredient?
My go to ingredient honestly is garlic. Garlic is such a wonderful ingredient to bring out the flavor of food.
Which famous chef would you like to prepare a meal with?
That’s a good question. To be honest it would be an honor to prepare a meal with any famous chef.
Serious Food and Drink
Serious Food and Drink is an up-and-coming New American restaurant located in downtown Palm Springs, California. We specialize in upscale comfort cuisine and feature locally sourced ingredients, craft beer, specially selected wines and hand crafted cocktails. You will also find plenty of gluten-free and vegetarian friendly options throughout our menu.
Imagine all the comfort foods you love, give them a dash of upscale class, and you’ve imagined Serious Food and Drink in Palm Springs, California. We’re looking to provide the finest in American food at affordable prices for all.
Jacqueline Bruton- Executive Chef
Classically French trained at the California School of Culinary Arts Le Cordon Bleu Pasadena, California. Graduating in 2002, Jacqueline quickly worked her way up to head chef at Britta’s Café in Irvine, California. By 2007, she was on her way to New York City where she worked as Sous Chef, Chef de Cuisine as well Pastry Chef in several top kitchens, utilizing her skills in both fine dining techniques and rustic flared upscale cuisine. After making her way back to her home state of California, she reconnected with fellow graduate and Chef/Owner Kathleen Brown and settled into the Palm Springs area in 2012. Working as Lead Baker for Over the Rainbow Desserts, further honing her skills in the pastry world before opening Serious Food and Drink as Executive Chef. “We really wanted to make the kind of food we love to eat. Food we would serve to our friends and family. That’s how we see our customers.”
How did you get your start in the restaurant business?
I was working part time as a server towards the end of high school at a very casual chain restaurant. I used to go in the kitchen to snoop around and just see what was happening. It was all very intriguing to me, especially since I already loved to cook. So, I would go back and help the cooks when I wasn’t busy. That led to the manager asking me one day if I would be okay with working the line while the cook went on break since we were short staffed. And, then that eventually led to me working in a bakery and falling in love with it.
What or who inspired you to become a chef/restaurant owner?
This is a combination of things but, as early as I can remember is being in the kitchen with my grandma and my aunt. I loved watching them and helping. Then once the food network started I was hooked. I wanted to keep learning and trying new things in the kitchen. So, I took the heart and warmth from being around my family and cooking as well as the techniques and flavor combinations I would see on TV. That’s really what sparked my passion and got me in the kitchen cooking. Which eventually led to me enrolling in culinary school.
When at home, what do you cook for yourself and your family?
Okay, I have to say that I use my friends and family as guinea pigs. I know that might sound horrible and, maybe in the very beginning it was. Of course there’s always the “go to’s” that make everyone happy, but there’s so many things that I want to try and experiment with that making normal, ordinary or repetitive dishes just didn’t do it for me. Aside from that, I know they have no problem being completely honest about things they like and don’t like. Who needs food critics when you have your own right?
Other than your food, what is your favorite food to eat when you go to a restaurant?
There are a few things I absolutely love. I’m pretty obsessed with breakfast. I could eat it anytime of the day, everyday. Seriously. Hollandaise is like crack to me. And Eggs Benedict is sent from heaven. I’m also a sucker for a good Bahn Mi sandwich.
What is your signature dish and what makes it so?
This is a hard one. I think I’ve been asked this several times before and honestly it changes every time. It really depends on where I’m at in my career and what I’m doing. Many things inspire me and I don’t think there’s one dish that can really truly define me. So, as of right now, I’d have to say my signature dish is something I call “The Quack Stack.” It really is exactly how it sounds. I love poutine. I love duck. I think almost everyone’s had or heard of the beauty of fries fried in duck fat. So to me, this seemed like a natural expression of my love for all of that. Duck fat fries topped with shredded, succulent duck confit, crispy duck cracklings and rich duck egg Hollandaise. I mean, hello! Yes, please.
What is your go to ingredient?
Taking a deep breath in, I’d have to say garlic. It’s so flavorful, aromatic and versatile. From it’s spicy raw state to the way it perks your nose hairs up once it hits a hot pan to the uber sweet and buttery texture you get when it’s roasted.
Which famous chef would you like to prepare a meal with?
Okay, now this one is easy. Julia Child. Before there was Julie and Julia, there was my Aunt Patty and Julia. She would go through and cook things from those magical pages like she was a master chef. Or at least that’s how Julia made you feel. When my aunt passed away, I was given her Julia Child cookbook. There’s nothing today that is more important to me than that book and the memories inside. I got the extreme opportunity to have it signed by Mrs. Child when I was in school. One of the single best moments of my life. I’d love to cook a Cassoulet and Chocolate Soufflé and share a bottle of wine with her. Good times.
Special thanks go to Kathleen Bennett; Resort Marketing, Jeff Hocker; Hocker Productions and Mark Jones; Brighthaus Marketing for their contributions to this article.
