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Circa 59 Restaurant Review: Circa 59 at the Riviera Palm Springs is named for the year the hotel opened, and it presents a dramatic setting that could be interpreted as bordello-chic, with its black chandeliers and red leather booths. Executive chef John Roberts is committed to procuring fresh and local ingredients from more than 25 local and regional farms on a weekly basis. The menu is varied and changes often. Pistachio brittle brings crunch to a plate of scallops, beets, oranges and goat cheese crema, while duck carnitas is flavored with tamarind barbecue sauce and served with cornmeal crêpes, yogurt apple slaw and chipotle blackberries. Main dishes range from Roquefort-crusted beef filet to mushroom stroganoff and seared yellowfin tuna with coconut rice, papaya salad and avocado-wasabi purée. For dessert, indulge in the bread pudding or freshly churned ice cream. The interesting, well-priced wine list focuses mainly on the U.S. and offers options that can be ordered by the glass or half-glass.