Nothing about DISH is what you would expect. The location – an unassuming strip mall in Cathedral City – is a far cry from where you'd expect to find one of the desert's hottest restaurants. Bread service is replaced with gourmet donuts – that's right, donuts – served up in flavors of the day like sweet onion. Tenderloins are encrusted with coffee and spice, and scallops are served with avocado mousse and vanilla couscous. Oh, and the executive chef and owner behind the newest hot spot for fine dining in the Coachella Valley? That would be Joane Garcia-Colson, a former attorney turned restauranteur.
Gourmet donuts at DISH — Photo courtesy of Marissa Willman
But the unexpected and unconventional are what make the DISH experience truly one of a kind. A meal at this nine-table restaurant (yes, nine tables – make reservations early) starts with a glass of fine wine and a plate of gourmet donuts. Forget the glazed monstrosities you get at the local donut shop – Garcia-Colson serves up light, glaze-less donuts in unique flavors like sweet onion with black pepper butter.
Crab cakes at DISH — Photo courtesy of Marissa Willman
Moving into the menu, you'll notice it's not extensive by any means – but the focus here is on quality above quantity. The crab cake starter, for example, is made with dungeness crab, sweet potatoes, panko and roasted beets, then served with ginger plum sauce and a sprinkling of microgreens. The restaurant's star entree, the coq au vin, is a presentation of mushroom-stuffed chicken, potato latkes, cippolini onions, a bacon curl and a red wine reduction.
Alaskan salmon at DISH — Photo courtesy of Marissa Willman
But one could never expect such a creative restaurant to be confined by its paper menu. Every day brings new creations, based on what is seasonal, fresh and available. The specials of the day might include a plate of Alaskan salmon served in side-by-side in pink and albino variations or fresh pasta topped with lobster. By bringing in new specials each day, DISH ensures you could eat here everyday for a month and have a unique dining experience each day.
Amuse bouche at DISH — Photo courtesy of Marissa Willman
Hands down, one of the biggest draws at DISH is the amuse bouche service. Between courses, you'll be presented with tasty samplings like push-pop palette cleansers, chicken meatballs with cherry, black pepper, garlic and an injection of cherry cognac reduction or apple-carrot soup, made with cloves, cognac creme fraiche, carrots and spiced poached apples. While each serving is a single bite, these fun creations pack a explosive punch of flavor.
Between the exquisitely prepared entrees and the creative amuse bouche, an evening at DISH is gastronomy at its finest. Be sure to make your reservations early for one of the desert's most creative fine dining experiences.
