Address: 572 N Indian Canyon Dr
Food is not generally considered a Palm Springs strong point, but chef Jim Shiebler is working hard to correct that. The former culinary school instructor has enlisted 30 of his protégeacute;s as apprentice sous-chefs; the result is a flawlessly run restaurant where Escoffier's classic prescriptions reignincluding a five-day-long recipe for demi-glace. In a low-key space overlooking the garden and pool of the newly renovated Colony Palms Hotel , Shiebler weaves subtle global accents into the largely Mediterranean menu without any gratuitous fusion flourishes. The seared Hudson Valley foie gras with port-poached apple brûleacute;e is accented with passion fruit and Kaffir lime butter, while the simple salad of butter lettuces has edible pansies and a sweet citrus-peanut dressing; among entrées, try the tender Colorado rack of lamb with feta-rosemary glaze and Gruyère-laced artichoke gratin. The crème brûleacute;e with fresh papaya and raspberries is memorable (entrées, $23$38).