{"id":666675,"date":"2026-03-19T11:15:15","date_gmt":"2026-03-19T11:15:15","guid":{"rendered":"https:\/\/www.europesays.com\/us\/666675\/"},"modified":"2026-03-19T11:15:15","modified_gmt":"2026-03-19T11:15:15","slug":"best-restaurants-and-bars-to-visit-in-palm-springs","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/666675\/","title":{"rendered":"Best restaurants and bars to visit in Palm Springs"},"content":{"rendered":"<p> I have never managed to score a reservation to <a class=\"link\" href=\"https:\/\/www.latimes.com\/food\/newsletter\/2023-02-18\/bar-cecil-palm-springs-best-restaurant-review-bill-addison-tasting-notes\" rel=\"nofollow noopener\" target=\"_blank\">Bar Cecil<\/a>, the restaurant that opened in April 2021 as an homage to Sir Cecil Beaton, the famously flamboyant British photographer, designer, author and all-around Renaissance man who died in 1980. It remains, almost comically after five years in business, the most difficult place to book a table in the Coachella Valley. Long ago I made my peace with lining up before the restaurant opens at 5 p.m. and starting early at the unreserved 12-seat bar, or slipping in between 6:30 p.m. to 7:15 p.m. when the first wave of bar seating turns over. We all show up, whenever we can, for potent drinks and chef and partner Gabriel Woo\u2019s menu, a worldly mix of Continental swagger, global-minded modernism and California realness.<\/p>\n<p>In January, the same team branched out with Beaton\u2019s at Bar Cecil, a posh affair next door that flips the script on the restaurant: more cocktail-centric, mostly snacky food you stretch into a meal. Tufted red velvet cascading from the ceiling drives the louche vibes. The mid-20th-century-era sketches and prints adorning the walls are significant enough that the staff composed a booklet full of descriptions and biographies. (You\u2019ll need a phone light to read through it.) There\u2019s an enclosed terrace where VIPs seeking privacy tend to hang out as the night wears on. Precision-engineered cocktails cover the spectrum of tastes: not-too-sweet Singapore slings, a sharp-tongued Vesper with lemon oil, a retro-chic grasshopper blending Creme de Menthe and pandan for a nightcap. I have always been fascinated that certain Hollywood hangouts serve pigs in a blanket, and here they are, mustardy and easy to down one after another alongside shrimp cocktail, duck-meat bao, oysters, fries and, of course, caviar. Beaton\u2019s also takes reservations but walk-ins, however variable the wait, are welcome. Try your luck. This is absolutely the place to be in Palm Springs right now. <\/p>\n","protected":false},"excerpt":{"rendered":"I have never managed to score a reservation to Bar Cecil, the restaurant that opened in April 2021&hellip;\n","protected":false},"author":3,"featured_media":666676,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5123],"tags":[1582,276,2451,2385,5980,281930,281929,281927,61063,2961,2252,224,5337,15978,13563,281928,4644,29584,8813,21677],"class_list":["post-666675","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-ca","tag-california","tag-city","tag-day","tag-desert","tag-dining-option","tag-dry-martini","tag-economy-hinge","tag-evening","tag-la","tag-life","tag-los-angeles","tag-losangeles","tag-morning","tag-palm-springs","tag-san-jacinto-mountains","tag-stress","tag-tradition","tag-vacation","tag-volatility"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116255557432515739","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/666675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=666675"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/666675\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/666676"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=666675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=666675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=666675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}