The Kaiser Grille Palm Springs experience is true, authentic, and classically Palm Springs. Right in the heart of downtown, this bustling hot spot fronts a building designed by iconic midcentury modern architect E. Stewart Williams. Two fabulous climate-controlled patios overlook the bustling street scene on Palm Canyon Drive.

The restaurant’s owner, Lee Morcus, stresses the importance of authenticity not only in cuisine but also in the Desert Modern materials, fixtures, and furnishings installed over the summer. The updated look, Morcus says, is “warm, comfortable, alive, and vibrant. It takes us back to classic Palm Springs style and looks to the future.”

The 27-year-old, family-owned establishment serves dishes with California and Mediterranean influences. All feature USDA Prime aged beef, free-range/organic chicken, fresh/wild/ sustainable seafood (all are free of hormones and antibiotics), as well as organically sourced produce. Beef is aged in-house, and both beef and fish are cut/ filleted daily.

“We start from scratch with everything,” Morcus says. “Our focaccia — with roasted poblanos, sharp cheddar, and cracked pepper — is baked fresh daily. Pastas are made fresh by hand, as are our cocktails.”

The exhibition kitchen’s wood oven bakes pizza, the signature bread balloon with hummus, baba ghanoush and za’atar, pasta, desserts, and also roasts fish and meats.

Kaiser Grille also features private-label wine made by a family-owned winery in Napa.

“We take pride in our hospitality,” Morcus says. “We strive to deliver a crisp service experience, as well as great food.”

Photography by Kaminsky Productions