On a recent weekend in October, Michael and I stayed at the Rowan Hotel and enjoyed several meals and cocktails. As the Coachella Valley’s only rooftop venue, 4 Saints offers a variety of different atmospheres, from the intimate lounge to the outdoor patio bar.

The highlight was dinner at 4 Saints, the fine dining option at the hotel.

As the highest restaurant in Palm Springs, 4 Saints raises the bar — literally — on desert dining. Perched on the seventh floor of the Kimpton Rowan Hotel, the rooftop restaurant showcases clever cocktails and the global cuisine, set against a backdrop of 270-degree valley views.

4 Saints’ beverage menu, with its creative cocktails, local brews and thoughtfully curated wine list, is designed to complement their seasonal menus of snacks, small plates and shareable entrees.

We started with the Pristine Oysters on the Half Shell with a Shallot Vinaigrette which were delicate and delicious. I then had the Seared Firecracker Tuna with Springtime Sprouts, Black Garlic and Chili Oil and the Crispy Spanish Octopus with Minted Peas, Blue Potato Salad, Yuzu, and Greens. The tuna was like butter, flavorful, spicy and perfectly seared. My favorite was the Octopus. Cooked to perfection, and the peas were like a taste of Spring.

On a recent weekend trip to Austin, Texas, Michael and I had the pleasure of dining at Eddie V’s, a high-end chain with locations from Newport Beach to Boston to Orlando. I was especially interested as we are getting our own Eddie V’s soon in Palm Desert.

I’ve heard of Eddie V’s described as “The Mastro’s of seafood”, and I’d say that’s an apt description.

This quote from their website gives you an idea:

Seafood is what we’re known for, but our specialty is excellence. Fish arrive daily from pristine waters around the world including Swordfish from Block Island, Scallops from George Banks, and YellowFin Tuna from the Caribbean. USDA Prime steaks are hand cut and specially aged for more than 28 days to ensure peak flavor. Devotion to excellence is the guiding principle in all that we do. From making fresh tortillas by hand daily for our lobster tacos to including a full half-pound of Jumbo Lump crab meat in our crab cakes, we strive to go above and beyond in every step of preparation. Our intent: to prepare the finest meal you’ve ever had.

Michael and I enjoyed a glass of champagne along with Kung Pao Calamari with Wok-Fried Vegetables and Roasted Cashews, and an Heirloom Tomato Salad with Italian Burrata Cheese, Basil, EV Olive Oil and Aged Balsamic Vinegar. It was one of the best Calamari dishes either one of us had ever had.

Moving on to entree’s, I had Gnocchi with Shiitake Mushrooms, Asparagus, and Sundried Tomato Pesto, which was melt in your mouth delicious.

Michael enjoyed the Texas Redfish with Sautéed Jumbo Lump Crab, Meunière Style.

We also couldn’t resist the Brussels Sprouts and Truffled Mac and Cheese.

We topped it all off with Creme Brûlée but next time we’re looking forward to the Dark Chocolate and Crushed Toffee S’Mores with Toasted Homemade Marshmallow.

We were seated next to the piano at a high-top booth and were fortunate to be up close and personal with the trio providing classics along with the great atmosphere.

The service was outstanding, the vibe was fun and happening, and overall it was a great experience. We are looking forward to having our very own Eddie V’s this coming season.