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Cork Tree Restaurant Review: The selection of small plates, such as mini duck confit tacos and demitasse soup tastings featuring a trio of liquid delights, is more than enough to warrant a second, third and fourth visit. But there is no ignoring the entrées, which would be impossible to do with the filet mignon topped with Point Reyes blue cheese butter and surrounded by crispy fingerling potatoes and a seductive Zinfandel reduction. Cork Tree’s owners, a pair of couples that includes Joaquin and Sharon Delgado, and Ray and Kathi Rodriguez, are familiar faces in the Coachella Valley restaurant scene: Delgado has headed Las Casuelas Nuevas for more than 25 years, and Rodriguez co-developed the Casuelas Café. So far, this is their only venture away from Mexican cuisine, but their shrewd grasp of local tastes has helped them cross the border successfully. In season, the place is always crowded, with a bustling bar scene that sits cheek-by-jowl with the dining room, yet doesn't impinge on it. The restaurant philosophy begins with the wine list, which is dedicated to California products and is wide in its range.