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As millions of tourists begin to flock to the desert in search of sunny days, poolside hangs, and some classic rest and relaxation, hotels of the Coachella Valley are kicking into high gear to deliver the best to their guests.
For some locations, that means updating spaces and menus to keep their style fresh.
The Saguaro Palm Springs recently completed a seven-figure refresh that kicked off with new lobby design in 2018 and refreshed pool-facing rooms. Once known for bold paint colors, the updated guest rooms are now white with colors as accent. The rooms feature furniture from Long Beach-based Amigo Modern that gives a nod to mid-century style, plus updated bathrooms to match the sleeker style.
Erin Weinstock, global brand director for the Saguaro, headed up the room refresh. She aimed to stay true to the bold, colorful stamp of the Saguaro — all of which are inspired by native desert plants — while creating a more serene space.
“When you get so much color on the outside, it’s nice to have it more toned down in the internal space,” she said. “We wanted to remain who we are, and just elevate it a bit.”
Weinstock also worked with local artists from around the desert and Southern California to create work during on-site residences.
“Everyone did the artwork on property, were inspired by the colors, and the beauty of the hotel,” she said.
The room refresh began in June and wrapped up this fall, with work taking place Monday through Thursday all summer long.
Further additions include a newly redesigned bridal suite, the patio at El Jefe restaurant and three cabanas for rent by the pool.
The Saguaro isn’t the only hotel looking to reinvigorate its look; earlier this fall, the Renaissance Esmeralda Indian Wells was putting the finishing touches on a $25 million upgrade.
Here’s a glimpse of what’s new this year at other area hotels:
Parker Palm Springs
A quintessential luxury getaway for world travelers with a cheeky sense of style, the Parker Palm Springs is known by locals for its high-quality dining options.
But they may not know about the latest upgrade to a longtime favorite.
This fall saw the debut of a brand-new menu at Mister Parker. The menu that had largely been the same for the past was scrapped and replaced with a three-course prix fixe meal for $79.
Executive Chef Herve Glin, who has been at the Parker for seven years, said he aimed to deliver lighter, flavorful dishes focused around the freshest ingredients and finest products they could source.
Diners can select one of five options for each of three courses. The first course ranges from a salad peppered with poached quail eggs, a chilled green pea soup, or seared scallops. Main courses offer a variety of meat and seafood, including a beef trio or Maine lobster served with nori angel hair. A sweet finish is promised in classic-with-a-twist options like an espresso crème brulee, an a Asian pear tart tatin, or a chocolate macaron.
They’ve tucked in unique surprises from the kitchen throughout the dinner to amplify the playful nature of the space, which functions as a seductive hideway filled with fine art and mirrors on the ceiling.
The new menu is matched with a one-of-a-kind wine list encompassing all-Boudreaux offerings, a decision that’s likely to introduce diners to new varietals and flavors.
“When you go into a restaurant, you want something new or something exciting and something mysterious,” Glin said.
The Ace Hotel and Swim Club
This fall, the Palm Springs staple Ace Hotel & Swim Club has a new executive chef running the kitchen at the King’s Highway diner and the Amigo Room. Chef Ysaac Ramirez comes to the desert from the Ace New Orleans, and has worked alongside James Beard Award-nominated Chefs Andy Ticer and Michael Hudman.
In taking over the kitchen, Ramirez has inserted more Latin and Southern flavors into the King’s Highway menu, like the addition of a chicken fried steak sandwich on the brunch menu. On the dinner side, new offerings include red trout served with gold rice and a tomatillo conserva, BBQ shrimp and grits, a grilled cauliflower entrée, kale salad, and a flat iron steak.
And while the hotel has previously offered special holiday menus, this will be the first year with a vegan Thanksgiving option.
Ace is also continuing to host different kinds of events, with the second annual Palm Springs Wine Festival happening on Sunday, Dec. 8. The event is being put on in partnership with wine bar Dead or Alive and will highlight the “movers and shakers” of California wineries who are pushing viniculture boundaries with unique varietals and exploring organic farming practices.
Sands Hotel & Spa
This boutique hotel in Indian Wells that opened in February 2018 to acclaim for its chic and Moroccan-inspired style is widening its offerings to appeal to locals with Sunday night live music at their on-site restaurant The Pink Cabana.
They’re also debuting new seasonal menus, which lean heavy on flavorful small plates that complement herbaceous aperitifs. The dinner menu’s large plates incorporate Mediterranean-inspired ingredients like mint tzatziki and turmeric cipollini.
Heading the kitchen is executive Chef Jason Niederkorn, who began at Sands in early 2018 after running the kitchen at Palm Springs’ L’Horizon Resort and Spa. Mollie B. Casey, food and beverage director, said their focus is catering to the local community as well as guests — that’s why they frequently update the menu.
“Chef Niederkorn and our team are always looking to add elements of surprise and seasonality to the experience so that people who dine with us – even our regulars – can find something new and unexpected with each visit,” Casey said in an email.
The Kimpton Rowan Palm Springs Hotel
The two-year-old downtown hotel that broke Palm Springs’ vertical boundaries with its rooftop terrace recently debuted a brunch menu at 4 Saints. The sleek, airy space seven stories up has gone through a few transformations since it first opened, going from a Mediterranean-inspired menu to Americana fare.
Matthew Ross, the food and beverage manager, said the plan to launch a brunch menu was “a no-brainer” given the style of the space and opportunity to bring in more patrons.
“We had a beautiful restaurant sitting all day with nobody in it,” he said. “We figured there’s a huge brunch crowd in the desert.”
4 Saints stands out among comparable brunch options for its mountain views out of floor-to-ceiling windows and al fresco balcony, proving to be a sophisticated setting for hotel guests and locals alike.
Diners can opt for shareable dishes like buttery-soft, plate-sized waffles, or twists on classic dishes like eggs Benedict served on sourdough toast. Salad cups and horseradish-topped sliders round out the savory side, while the bar serves up a classic mimosa kit with a flight of juices or “Boba-mosas” with flavored boba pearls nestled in a bubbly concoction.
Juniper Table, the ground-floor lobby café at The Rowan, also launched a new menu in October that includes a wider selection of vegan items, including an Impossible burger patty melt, a butternut-based “pastrami” and a mushroom-and-vegan-cheese version of a Philly cheesesteak.
Ross said the hotel is also launching a brunch program for those who rent the poolside cabanas, starting at a minimum of $35 a person.
Melissa Daniels covers business and real estate in the Coachella Valley. She can be reached at (760)-567-8458 or melissa.daniels@desertsun.com. Follow Melissa on Twitter @melissamdaniels
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