Dish Creative Cuisine – Dinner – May 11th 2017 – Palm Springs, CA.

A gorgeous restaurant right on Palm Canyon in the design district also referred to as “Uptown”. This place oozes sexiness, elegance and fun. You can tell that everyone comes in to Dish with the same thing in mind, a gastronomic experience, and that is what you’ll get and more!

Chef/ owner Joane Garcia Colson grew up in Colorado and is a former lawyer. Chef Joane is classically trained and continually stays abreast of the newest culinary developments and techniques, utilizing her combined training, experience, creativity and knowledge at Dish. She is passionate about food and wine, creating new dishes, and sharing with others. Joane is dedicated to providing her guests with a superior experience, presenting food that both surprises and satisfies all the senses. She creates and develops the menu, emphasizing flavor, both new and unfamiliar. Joane believes in using seasonal ingredients and strives to source and obtain the best local products available. She is constantly working on new dishes and believes in changing the menu frequently to take advantage of seasonal produce and organic products, as they are available. Joane opened Dish on October 1st in 2012 and used her talents to make dining at Dish more than a regular dinner but an experience.

Here’s What I Tried:

Signature Cocktails:

Their full bar features classic and craft cocktails using fresh juices, fruits, herbs, house-made cola, house-made ginger beer, shrubs and cordials.

Bon Vivant, with Crater Lake vodka, Pomegranate Juice, cranberry juice, lime juice, simple syrup, and tonic. They present this cocktail with it bubbling and then a long tube releases the Crater Vodka, the whole presentation is like a magic trick. Now you see the vodka now you don’t!

Dirty Martini, from James Bond, this martini really made an impression.

Desert Sunrise, with Titos vodka, aperol, orange, grapefruit, lime, agave, and grapefruit bitters. A very smooth thirst quenching experience, with all of the lovely citrus flavors.

There was a nice variety of amuse-bouche: a small complimentary appetizer offered, Orancini with mushroom and cream sauce. Zucchini Fritter, potato cake with tzatziki Sauce. Zucchini Ribbon held together with a chive, crostini with avocado and goat cheese, and butternut orange spiced sorbet. These little gems were all terrific, be careful not to eat too much otherwise you won’t have room for all of the first and second courses.

Conversation Starters:

Grapefruit Crab and Avocado Salad, with local grapefruit, avocado, crab, arugula, and a dash of citrus vinaigrette. Chef Joane made the choice for me to try this salad, she made the right call. The crab is sweet and fresh and works well with the sweet grapefruit.

Grilled Brie, with warm blackberry, ginger and jalapeno chutney, crostini. This would be something you would make as a party platter, but here it’s done with such attention to detail that you too will fall in love with it.

Cauliflower, walnut basil pesto, mascarpone, and Romano. A dieters heaven, with very little calories and so wonderful.

Main Topics:

Brandt Farms Beef Tenderloin (7 oz.), bourbon smoked black pepper crusted, spinach, rustic smashed caramelized shallot potatoes, mushrooms, and red wine demi glaze. The presentation of every dish is like a sculpture; so many wonderful things to look at and the dollops of the various sauces are off the charts.

Diver Scallops, hazelnut crusted, parsnip puree, sautéed shaved Brussels sprouts, bacon and apple, and apple gastrique. These were by far my top favorite scallops dish ever and I have tried lots.

Maple and Balsamic Glazed New Zealand Lamb Chops, with thyme, almonds, couscous with feta and mint, pomegranate seeds, and zucchini. The combination of all of these components and the beautiful medium rare lamb chops were just exquisite.


Sauvignon Blanc, Justin – Paso Robles, the perfect choice for the brie with its nice peachy taste.

Orogeny, Chardonnay – Russian River, I would try this wine with the grapefruit crab salad, it just works!

Raeburn, Chardonnay – Russian River, it’s got to be the scallops as the star of the show, paired with this amazing wine.

Zinfandel, Concrete Old Vine Zinfandel – Lodi, I just love a great Zinfandel with lamb chops, it really goes great together, with the same sensibility.

Cabernet, Daou Cabernet – Paso Robles, a real winner with the beef tenderloin.

Interesting Reds, Michael David Inkblot – Petite Verdot – Lodi, this wine works great with the lamb as well.


Deconstructed banana Crème Pie, with caramelized bananas, so delicious, fresh and inventive.

Cracker Jack Sundae with Cracker Jack popcorn gelato, such a great refreshing desert, very creative, I just loved it.

There is a Private Chef’s room that is exclusive, and intimate. It is separate from the main dining room with a private back entrance, adjacent to the kitchen featuring a wall of glass so guests can watch the Chefs in action. The Chef’s tasting and themed dinners are offered and are available for private parties.

At Dish, they pride themselves in creating new and exciting contemporary American cuisine with an emphasis and focus on flavor. They use exceptional ingredients including the best available local and organic products whenever possible. At Dish, they believe that food should nurture not only the body, but also the mind and spirit as well. The intimate dining room encourages the enjoyment of their modern cuisine, conversation and connection.

Dish was Winner of Diners Choice, 2015, Open Table. Happy Hour is Tuesday – Sunday from 4:00 p.m. to 7:00 p.m. and Late Night Happy Hour from 8:00 pm to 10:00 pm. Join Dish at the After Dark “Speakeasy” night with Keisha D. every Saturday night from 10:00pm till midnight, and try their Speakeasy special cocktails.

This place pulled out all of the stops, I just loved how every dish was a work of art, and that the interior is elegant but subtle, using modern décor, but is still comfy and inviting. For me Dish has everything a diner could want: marvelous food, a very sexy enticing atmosphere, paying major attention to detail and a great wine selection. What more could you want?

Dish Creative Cuisine
Uptown Design District
1107 North Palm Canyon Drive
Palm Springs, CA 92262


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