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THIS RESTAURANT IS CLOSED Rattlesnake Restaurant Review: Chef Jimmy Schmidt took up full-time residence (or as full time as any globe-trotting chef can be) in the desert at the end of 2007 and simultaneously moved his local outpost into a lavish setting with far-reaching views across the Classic Club golf course and up into the mountains beyond. In a region fully loaded, many would say overloaded, with steakhouses, Schmidt offers certified Prime Angus, but that is only the beginning. From his scallops with lobster, red pasta pearls and ginger froth to a ginger-crystal-crusted wild salmon with sweet corn polenta, ginger froth and crispy ginger with microgreens (Schmidt makes creative use of ginger throughout the menu), or a wild chanterelle mushroom and celeriac linguine, he gives customers so many choices they might finally settle for steak out of sheer exhaustion. For dessert, it’s worth checking out his clever and sophisticated take on s’mores, or the artisan cheeses. The regular wine dinners aren’t cheap, but the cost, amortized over the range of courses and wines being served, is very reasonable. For a more accessible taste of Schmidt’s cuisine, try the seasonal prix-fixe, changing monthly.