When St. Louis–born brothers Michael and John Castelli moved to the desert three decades ago, they took a chance on a modest eatery on Highway 111 where they planned to share their favorite Old World Italian family recipes with guests. Over the years, they’ve done much more than that. Castelli’s Ristorante has become an institution, a now 200-seat gathering spot catering to both longtime locals and visitors. “Guests feel like part of the family when they come here,” says Michael Castelli, adding that evening entertainer Patrick Tuzzolino serenades from the piano with jazz standards or original compositions nightly. “People say it reminds you of a place in New York or Chicago. It just has that old-school feel.” And then there’s the food. Some dishes — like the famous fettuccine Alfredo and osso bucco — have remained on the menu since the early days, but newer additions have become just as popular. They include the classic cioppino seafood stew, the 22-ounce charbroiled bone-in rib-eye with Gorgonzola, and the sherry-glazed, caramelized apple pork chops that began as a special. Castelli’s can also customize your meal to perfezione, even accommodating gluten-free and vegan requests. It’s one of the reasons Zagat rated Castelli’s among America’s top 1,000 Italian restaurants, and Palm Springs Life readers voted it Best of the Best in Palm Desert. While the restaurant has gotten its share of celebrity customers over the years, everyone who comes through the door has become part of the Castelli’s story. “This restaurant really has changed lives in terms of memories, proposals, and anniversaries,” Castelli shares. “My brother and I really get a kick out of it.”   Photography by Kaminsky Productions

Located at the stylish Avalon Hotel, Chi Chi is a playful poolside restaurant steeped in the culture of California wellness. Say hello to good-for-you indulgence with turmeric lattes, local honey–topped acai bowls, or grilled Spanish octopus — then toast to your health with a refreshing rum coconut. All these innovative victuals are the brainchild of executive chef Jason Moffitt, a Palm Springs native with Le Cordon Bleu training and 15 years of culinary experience. Moffitt also oversees the menu at Melvyn’s Restaurant and the Casablanca Lounge.  

For the past 23 years, City Wok has been serving fresh, made-from-scratch Chinese cuisine at affordable prices. Locals have consistently voted City Wok Best Chinese in the Valley because each delicious, creative dish is prepared to order. Efficient takeout and delivery are some of the reasons City Wok is always one of the desert’s favorites.

If there’s one word to describe Eight4Nine Restaurant & Lounge, it’s eclectic, according to co-owner Willie Rhine, who opened this Uptown hot spot with celebrity photographer John Paschal in 2015 to rave reviews. Visitors can indulge in a multicourse dinner in the dining room, share small plates in the buzzy lounge, linger over lunch or brunch on the patio, or simply sip a signature cocktail at the backlit white onyx bar. The sprawling space boasts Louis XIV ghost chairs, a mix of whimsical chandeliers, and a stunning 30-foot outdoor firewall. While chef Israel Jimenez’s menu changes seasonally, the most popular dishes stay put year-round, including fried Petaluma chicken with corn, buttermilk potatoes, and lemon sage gravy, and Rhine’s personal favorite: the grilled Scottish steelhead trout on a crispy rice cake. Private party demand is also on the upswing; Eight4Nine made its reality TV debut in 2016 when it hosted the wedding reception for Shahs of Sunset stars Reza Farahan and Adam Neely.  

Since 1960, Elmer’s has been providing delicious food and personable, gracious service, making every meal a memorable family dining experience. Known for Walt Elmer’s famous buttermilk pancakes and the Classic German Pancake, which is “almost as big as Crater Lake,” Elmer’s has become a staple in the Northwest for its mouthwatering breakfast items and fresh, seasonal entrées. The menu features traditional flavors and Northwest favorites such as Oregon Marionberry syrup, Tillamook cheese, and sausages from Portland-based Zenner’s Sausage Company. While the food is a star in its own right, it’s the service that makes guests smile. Led by local owner Jacky Donnell and a genuine, friendly team, Palm Springs’ Elmer’s delights in welcoming desert residents as well as Northwestern snowbirds craving a taste of home. The dining room, adorned with historical and scenic Palm Springs photography, is inviting and comfortable, while the outdoor, pet-friendly patio with vistas of Mount San Jacinto is the perfect place to sip mimosas. In addition to winning local Best Breakfast awards, Palm Springs’ Elmer’s has been recognized by Yelp! as one of the Top 50 Brunch Spots in the United States. Donnell is proud of the reputation the eatery has built as a local favorite and strives to make Elmer’s the restaurant of choice for generations to come.  

When the Marfia family designed the first Il Corso, an upscale Italian eatery that opened on Palm Desert’s El Paseo in 2014, the idea was to create a modern Tuscan village house to transport guests out of the desert and straight to one of the world’s greatest culinary destinations. They’ve done just that inside the stylish space filled with imported stone and reclaimed wood. Both the Palm Desert location and the newly opened Il Corso Palm Springs offer a taste of authentic Italy, thanks to an impressive menu created by Sicilian-born chef Mario Marfia. “It’s things he’s cooked his whole life,” says his son Claudio Marfia, also a chef at Il Corso. (Matriarch Marika helms the family’s other restaurant, Tiramisu.) “We eat a lot of seafood, and we’re influenced not only by the different regions of Italy and Italian cooking but Morocco and North Africa,” he says. The result is rustic-meets- innovative fare like oven-baked Mediterranean Branzino with tomatoes, olives, and herbs; grilled octopus plated with fresh green beans and baby potatoes; rosemary rack of lamb paired with rapini; and a mixed grill sampling of meat or seafood. The Marfias pride themselves on making nearly everything in-house, from bread to gelato to many of the pastas, including the spinach-stuffed ravioli in a sage and butter sauce and the hearty lasagna. At both locations’ sleek bars, you’ll find classic and newfangled Italian cocktails, an international wine list, and a bar menu of tapas-style plates of grilled shrimp skewers, arancini, osso bucco, and imported cheeses.   Photography by Kaminsky Productions

When the Marfia family designed the first Il Corso, an upscale Italian eatery that opened on Palm Desert’s El Paseo in 2014, the idea was to create a modern Tuscan village house to transport guests out of the desert and straight to one of the world’s greatest culinary destinations. They’ve done just that inside the stylish space filled with imported stone and reclaimed wood. Both the Palm Desert location and the newly opened Il Corso Palm Springs offer a taste of authentic Italy, thanks to an impressive menu created by Sicilian-born chef Mario Marfia. “It’s things he’s cooked his whole life,” says his son Claudio Marfia, also a chef at Il Corso. (Matriarch Marika helms the family’s other restaurant, Tiramisu.) “We eat a lot of seafood, and we’re influenced not only by the different regions of Italy and Italian cooking but Morocco and North Africa,” he says. The result is rustic-meets- innovative fare like oven-baked Mediterranean Branzino with tomatoes, olives, and herbs; grilled octopus plated with fresh green beans and baby potatoes; rosemary rack of lamb paired with rapini; and a mixed grill sampling of meat or seafood. The Marfias pride themselves on making nearly everything in-house, from bread to gelato to many of the pastas, including the spinach-stuffed ravioli in a sage and butter sauce and the hearty lasagna. At both locations’ sleek bars, you’ll find classic and newfangled Italian cocktails, an international wine list, and a bar menu of tapas-style plates of grilled shrimp skewers, arancini, osso bucco, and imported cheeses.   Photography by Kaminsky Productions

The winner of 11 categories in Palm Springs Life‘s 2019 Best of the Best contest, Jackalope Ranch excels in offering a variety of experiences, with something for everyone. Best-of honors went to Jackalope’s steaks, fresh fish, barbecue, patio/alfresco dining, margaritas/craft cocktails, Sunday unlimited Prime Rib, bottomless Champagne brunch buffet, burgers, catering, wedding/event venue, and sports bar. Owner Lee Morcus describes Jackalope — a sprawling, $38 million facility on 6.5 lush acres — as “a really cool Southern California ranch that transports people from the desert.” While recognized for its barbecue (each of a trio of sauces includes 30 ingredients and is cooked for 24 hours), Jackalope Ranch offers a comprehensive menu featuring USDA Prime aged steaks, fish, grass-fed chuck burgers, and Latin and Mexican ingredients that lend “spice and spirit.” Jackalope Ranch is also known for the coldest draft beer in the desert (beer thermostats average 30°F) and jumbo, 17.5-ounce scratchcrafted margaritas made with 100 percent platino agave tequila, fresh lime, and organic agave nectar. The settings are equally diverse, ranging from a bustling saloon for socializing and sports fans to intimate dining areas. Palm trees, fragrant citrus, flowers, bronze sculptures, waterfalls, and a softly flowing stream surround guests seeking an exquisite alfresco experience. A full-time event planning team can customize events for parties from 10 to 1,500 guests, from simple cocktail receptions and barbecue hoedowns to highly stylized fine dining for weddings and corporate events.