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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 with black chandeliers and red leather booths and chairs. Able to accommodate more than 200 guests, the restaurant encompasses a variety of dining spaces, including the inviting interior, a semi-outdoor area, and a patio overlooking the pool and fire pits. Executive chef Jesse Sousa is an alum of The Portofino Hotel & Marina and other properties in the Noble House Hotels & Resorts family, and his menu includes some staples from these establishments, such as the “BLT” salad. 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 to seared yellowfin tuna with coconut rice, papaya salad and avocado-wasabi purée. For dessert, indulge in the bread pudding or freshly churned ice cream. There's also a three-course prix-fixe menu ($36) that presents good value. 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.