Another creation brought to you by the owners of RD RNNR. In developing a sister restaurant to RD RNNR, they set out to create a social club atmosphere that draws inspiration from the lore of Desert nostalgia. In their journey through the development of the name and design, they came across a true desert classic in The Desert Club. This vintage establishment was built in the late 1930’s and closed in the late 1980’s. With the 1940s and 1950s marking the major success of The Desert Club, they envisioned a restaurant that brought back the swanky essence of those years here in the Desert.
With the intent to restore some vintage dining to the “cove”, they hope to establish a feeling of an upscale classic that is reminiscent of “nostalgic” Desert vibes. They are focused on offering a great feel in ambiance, amazing food and exceptional service, all wrapped in a tight bow.
The original Desert Club was affiliated with the Peter Pan Woodland Club in Big Bear. In the 1930s the Desert Club was initially offered only to members of the Peter Pan Club. As the Depression set in, the idea to offer Desert Club membership was conceived as an incentive to purchase home sites in the La Quinta Cove.
Michael and I and a couple of our neighbors, Joel & Vicki, had dinner at the DSRT CLUB this past weekend. We arrived early for our reservation and were promptly seated at my favorite table in the bar area.
We all enjoyed the makeover of the space. A little bit of Hotel Bel Air combined with the Pink Cabana in Indian Wells is the vibe.
We all tried a cocktail to start. I had the Lime in the Coconut, Espolon Blanco Tequila, Cointreau, Lime, Agave, Sea Salt, and Nutmeg. Very light and refreshing.
Michael had the Dirty Lipa. Grey Goose, Olive Juice, Picle & Blue Cheese Olive Garnish. He said it was fantastic!
The four of us split a couple of orders of the Twice Cooked Octo. Grilled Spanish Octopus, Toasted Coconut Cream, Passion Fruit with Baby Purple Chips and Cilantro. We all thought it was done very nicely, and I’d definitely have it again.
Vicki and Joel shared a Caesar Salad. The Crisp White Anchovy and Spanish Pumpkin Seeds with Grilled Parmesan Croutons were a nice touch.
For Entrees, I had the “Wide Open” Back Mussels “N” Wine. The Mussels were cooked with Fennel, Dijon, and Chablis, and served over Bucatini with a Basil Aioli. A nice piece of Parm Grilled Bread was included to sop up any sauce.
Michael had the Half “Red” Chicken, Annatto Marinated Free Range Chicken, Grilled Squash, Grilled Scallions, and a Red Butter Sauce. He said it was the best chicken he’s had in a restaurant.
Vicki had the Smoked Salmon Tacos with Smoked Salmon Belly, Frisee, Shaved Radish, Strawberry Salsa, and Cream.
Joel had the Pork Loin and Potatoes. Breaded Pork Loin, Mustard Seed, Warm Potato Salad, Pickled Onion, Fresh Parsley, and Grilled Lemon.
Everything was cooked perfectly, and everyone was a happy camper.
One note about the service. Our server, Tonya, was truly the epitome of professionalism. She was personable, knowledgeable, and probably the best server we’ve had in a very long time. One of my team members, Lauren, had dinner there last week and echoed our thoughts about Tonya.
DSRT CLUB is an excellent addition to the desert dining scene, and we are looking forward to returning soon.