The concept for Alice B. was born out of a desire to bring a fresh, contemporary dining approach to Palm Springs. Drawing inspiration from Toklas’s legendary Parisian salons, where artists, writers, and intellectuals gathered to discuss and share ideas, the founders of Alice B. wanted to create a modern-day gathering place in the desert. They envisioned a restaurant that would celebrate both culinary innovation and a sense of community, where guests could come together over beautifully crafted dishes and thoughtfully paired wines.

Opened in the early 2020s, Alice B. quickly established itself as a beloved spot in Palm Springs, known for its unique blend of New American cuisine that emphasizes local, seasonal ingredients. The restaurant’s interior design reflects its namesake’s eclectic and avant-garde spirit, with a mix of vintage and contemporary elements, including bold art pieces, cozy banquettes, and a warm color palette that exudes a welcoming yet sophisticated ambiance. Known for its seasonal menu and carefully curated wine list, Alice B. has quickly become a favorite spot for food lovers seeking a refined yet approachable dining experience. Here are some standout dishes that capture the essence of Alice B.’s menu:

Favorite PalmSprings.com Dishes

Yellowtail Amberjack Crudo: A testament to the restaurant’s focus on freshness and delicate flavors, the Yellowtail Amberjack Crudo is a beautifully presented dish that showcases the buttery, melt-in-your-mouth texture of raw yellowtail. The crudo is accented with bright kumquats, adding a citrusy tang that perfectly complements the fish’s natural richness. Thinly sliced Fresno chiles bring a hint of heat, while chervil and extra virgin olive oil round out the flavors with a touch of earthiness and smoothness. This dish is a light and refreshing start to any meal, appealing to those who appreciate clean, vibrant flavors.

Bob Wiebe Farms Nectarine Salad: The Nectarine Salad from Bob Wiebe Farms is a delightful blend of sweet, tangy, and savory elements. The roasted yellow beets provide an earthy sweetness that pairs beautifully with the juicy nectarines. The salad is tossed with toasted hazelnuts for a satisfying crunch and drizzled with a unique negroni vinaigrette that adds a subtle, bittersweet depth. Finished with creamy Point Reyes blue cheese and baby lettuce, this salad is a celebration of seasonal produce, offering a perfect balance of textures and flavors.

Mary’s Seeded Chicken Cutlet: The Mary’s Seeded Chicken Cutlet is a delicious, hearty dish that combines classic comfort with a refined twist. The chicken cutlet is coated in a flavorful seed crust, adding a crunchy texture to the juicy, tender meat. Paired with an apple radish salad, the dish offers a refreshing contrast of crisp, tangy, and sweet notes. The dill aioli adds a creamy, herbaceous element that ties everything together, making each bite both satisfying and memorable.

Seared Scallops: For seafood lovers, the Seared Scallops are a standout choice. Perfectly seared to a golden-brown crust, the scallops are tender and sweet, served atop a bed of rich, creamy saffron risotto. The risotto is infused with English peas, lemon zest, and Parmesan cheese, providing a burst of freshness and a hint of citrusy brightness that complements the scallops beautifully. This dish is an elegant option that balances luxurious flavors with a light, airy presentation.

Grilled New York Strip: The Grilled New York Strip at Alice B. is a must-try for steak enthusiasts. Cooked to perfection, this juicy, tender cut is served with crispy Weiser Farms fingerling potatoes that are both crunchy and creamy. The dish is elevated with a drizzle of parsley butter and a dollop of black pepper crema, adding a smooth, peppery richness that enhances the meat’s natural flavors. The Worcestershire vinaigrette provides a tangy, umami finish, making this a well-rounded, hearty entrée.

Braised Lamb Shank: A standout for those who enjoy robust, comforting dishes, the Braised Lamb Shank is slow-cooked to perfection, resulting in meat that falls off the bone. The lamb is infused with the briny flavors of Picholine olives and topped with a vibrant tangerine relish that adds a refreshing citrusy contrast. Served over a bed of soft polenta, which is creamy and slightly sweet, this dish is a comforting and flavorful choice that showcases the depth and complexity of Alice B.’s menu.

Hummus & Labneh Dips: The Hummus & Labneh Dips are a delightful way to start your meal or to share among friends. Made with Rancho Gordo chickpeas, the hummus is smooth and creamy, enriched with the nutty flavor of Aleppo sesame oil and the brightness of Meyer lemon. The labneh, a tangy and thick strained yogurt, is topped with toasted pistachio and extra virgin olive oil, adding both crunch and richness. Served with fresh-baked laffa bread, warm and slightly chewy, these dips offer a satisfying and flavorful appetizer.

Alice B. has also become a hub for local farmers, artisans, and purveyors, highlighting the richness of Southern California’s agricultural bounty. The restaurant’s commitment to sustainability and supporting local producers is evident in every aspect of its operation, from its carefully sourced ingredients to its eco-friendly practices.

Beyond its culinary excellence, Alice B. prides itself on fostering a sense of connection within the community. The restaurant regularly hosts events, wine tastings, and themed dinners that bring people together in celebration of good food, good wine, and good company. This dedication to community and hospitality is a core part of the Alice B. experience, creating a space where guests feel like they are part of something special and unique.

Lance Velasquez

Executive Chef

Executive Chef Lance Velasquez spent the majority of his career working in some of Northern California’s most prestigious dining venues: Chateau Souverain alongside Gary Danko, The Restaurant at The Ritz-Carlton San Francisco, Campton Place, and as the founding chef at Moose’s restaurant in San Francisco.

Named a “Rising Star Chef” by Esquire and “Best New American Chef” by Food & Wine Magazine, Lance geeks out on the chemistry and discipline of baking. He prides himself on his selection of high-quality ingredients, attention to technique, and continues to seek out opportunities to learn from true biscuit masters like Carrie Morey of Callie’s Hot Little Biscuit in South Carolina and Scott Peacock in Alabama. Lance resides in Palm Springs and when he’s not cooking and baking he enjoys swinging a kettlebell, exploring the Coachella Valley and spoiling his dogs Penny and Gwen with biscuit treats.

ALICE B.

Location:
1122 E Tahquitz Canyon Way
Palm Springs, CA 92262
760.537.4311

HOURS

Weds – Sat: 4pm – 9pm 
Closed Monday and Tuesday

Dinner: 5pm – 9pm, Fri & Sat: till 10pm
Brunch: Sat & Sun – 10am to 2pm