THIS RESTAURANT HAS CHANGED LOCATIONS Blend

THIS RESTAURANT HAS CHANGED LOCATIONS Blend Restaurant Review:

Chef-owner Kevin Kathman’s three years at The French Laundry, a stint at Pinot Blanc and time working for Gordon Ramsay in London all contribute to his sophisticated yet down-to-earth approach. This may be some of the most exciting eating in the Coachella Valley, but Kathman changes his menu according to the seasons and can’t be second-guessed. Some items are a fixture, though. To start, try his tartare of wild salmon with crisp taro root, seaweed salad and wasabi emulsion; his steamed mussels in a green Thai curry and coconut-lobster broth; or one of the inventive salads. Noteworthy main courses include a red wine-braised beef with horseradish mashed potatoes; a maple-brined pork prime rib with black-eyed peas, braised red cabbage and bacon sauce; and the seared skate wing with salsify, butternut squash, Granny Smith apples and preserved lemon and caper sauce. Follow that with something from the dessert menu---the passion fruit panna cotta with blueberry sauce and the caramel and banana mousse tart with banana ice cream are standouts. Try the five-course or seven-course tasting menus and you’ll find out which way Kathman’s brain is taking him. And ask for suggestions with navigating the fascinating wine list.