Palm Springs
Kaiser Grille has been a cornerstone of the Palm Springs dining scene for decades, known for its blend of classic American cuisine with a modern twist and its commitment to quality and hospitality. Founded by restaurateur Kaiser Morcus, a seasoned veteran of the culinary industry, Kaiser Grille opened its doors in 1991, bringing a new level of sophistication and energy to downtown Palm Springs. Over the years, it has become a beloved dining destination for locals and visitors alike, celebrated for its welcoming atmosphere, diverse menu, and unwavering focus on fresh, high-quality ingredients.
Over the years, Kaiser Grille has continually evolved, embracing both tradition and innovation. The restaurant underwent significant renovations to modernize its interior and expand its outdoor seating, catering to Palm Springs’ vibrant, sun-soaked lifestyle. The sleek, contemporary design with warm wood accents, open spaces, and an inviting patio reflects the restaurant’s blend of classic and modern sensibilities. This approach has allowed Kaiser Grille to remain relevant and appealing to a diverse clientele, from regular locals to out-of-town visitors seeking a memorable dining experience.
Kaiser Grille provides a dining experience that perfectly blends elegance with comfort. Here are some of the standout dishes that showcase the best of what Kaiser Grille has to offer:
Favorite PalmSprings.com Dishes
Steamed Black Mussels and Cherrystone Clams: A delightful fusion of flavors, the Steamed Black Mussels and Cherrystone Clams at Kaiser Grille are a perfect start to any meal. Served in a rich and aromatic Thai yellow curry broth, these shellfish are cooked to perfection, retaining their natural sweetness and tender texture. The broth, made with garlic, coconut milk, lemongrass, and fresh ginger, adds a fragrant, slightly spicy, and creamy dimension to the dish. The mussels and clams are served with grilled focaccia, which is perfect for soaking up the delicious broth, making this appetizer both satisfying and full of flavor.
Sashimi Grade Wild Ahi Tartare: A vibrant and refreshing option, the Sashimi Grade Wild Ahi Tartare is a beautiful blend of fresh, high-quality ingredients. The ahi tuna is diced and mixed with mango, avocado, Japanese cucumber, and wasabi, creating a harmonious balance of sweet, spicy, and creamy flavors. The addition of tobiko (flying fish roe), edamame, and seaweed salad brings in a burst of texture and color, while the sake, soy, and ginger reduction ties everything together with a savory and slightly tangy finish. This dish is light yet satisfying, ideal for those who appreciate the delicate taste of fresh seafood with an Asian twist.
The Parma: The Parma is a sophisticated salad that brings together the rich flavors of Prosciutto di San Daniele Riserva and the natural sweetness of figs. The thinly sliced prosciutto, known for its melt-in-the-mouth texture and slightly nutty flavor, pairs beautifully with the soft, sweet figs and creamy cambozola cheese. Accompanied by a fennel and arugula salad that adds a peppery bite, and drizzled with aged balsamic, this dish is a perfect combination of savory, sweet, and tangy notes. It’s a great choice for those looking for a light yet flavorful starter that exudes elegance.
Kansas City Strip Bone-In New York: For steak lovers, the Kansas City Strip Bone-In New York is a standout. Sourced from Chicago’s famed stockyards, this USDA Prime Aged Beef is known for its robust flavor and perfect marbling. The steak is grilled to your preferred temperature, ensuring a juicy and tender bite every time. Topped with a luxurious roasted shallot truffle butter, this dish delivers a deep, rich flavor that enhances the natural taste of the beef. It’s a hearty, satisfying entrée that’s perfect for those craving a classic, high-quality steak.
Filet Mignon – Barrel Cut: The Filet Mignon – Barrel Cut is a testament to Kaiser Grille’s commitment to quality and attention to detail. This center-cut filet is incredibly tender, offering a melt-in-your-mouth experience with each bite. Served with a decadent Cognac and Madagascar green peppercorn sauce, the dish provides a rich, creamy, and slightly spicy flavor profile that complements the delicate taste of the beef. It’s an excellent choice for diners seeking a more refined and luxurious steak experience.
Wild Alaskan Halibut: The Wild Alaskan Halibut at Kaiser Grille is a fresh, vibrant dish that highlights the pristine quality of the fish. The halibut is perfectly cooked, flaky, and moist, served in a Thai yellow curry and coconut milk sauce infused with lemongrass and ginger. This flavorful sauce adds a subtle kick that pairs well with the delicate taste of the halibut. Accompanied by butter-whipped Yukon Gold potatoes and sautéed spinach, as well as a roasted pineapple and mango salsa that brings a refreshing, tropical twist, this dish is both exotic and comforting, making it a standout on the menu.
Crème Brûlée: For dessert, the Crème Brûlée at Kaiser Grille is a classic choice that never disappoints. The rich and creamy custard base, infused with vanilla, is topped with a perfectly caramelized sugar crust that provides a satisfying crack with each spoonful. The contrast between the smooth, cool custard and the warm, crisp caramel makes this dessert a timeless favorite, ending any meal on a sweet and elegant note.
From the beginning, Kaiser Grille distinguished itself with its use of top-quality ingredients and its commitment to sustainability. The restaurant has always focused on sourcing the best meats, seafood, and produce, building relationships with reputable suppliers and local farmers to ensure every dish is made with the freshest components. Today, Kaiser Grille continues to uphold its founder’s vision, offering a dining experience that combines the best of classic American fare with a sophisticated touch, all while maintaining a welcoming, Palm Springs desert community-centered spirit.
Kaiser Grille
205 S. Palm Canyon Dr
Palm Springs, CA 92262
(760) 323-1003
HOURS
Sunday – Wednesday: 11am – 10pm
Thursday – Saturday: 11am – 11pm
