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Morgan's in the desert Restaurant Review: As the flagship restaurant of the legendary desert hideaway, this elegant room recalls the look of the resort when Walter H. Morgan opened it in 1926. The original arched wood ceiling and fireplace are set off by Spanish architecture, wooden tables, and round hanging lamps. Chef Jimmy Schmidt and his chef de cuisine Brian Recor craft a menu that is divided into small plates and large plates with a couple of pasta choices, artisan cheeses and side dishes. Ahi tartare pairs with shaved fennel, Picholine olives and Meyer lemon; crispy baby artichokes are accented with almonds and olives. Among mains, the quartet of seared Maine diver scallops is accompanied by a ragoût of summer squash and couscous with saffron emulsion and tarragon oil. End the meal with the buttered popcorn ice cream parfait, chocolate fudge and sea salt caramel ice cream. After dinner, belly up to the bar for a vintage cocktail or peruse the wine list from the restaurant’s expansive patio.