Valley Scene Magazine

Culinary Connection

Red: Pacific Palms Resort
By Lark Aldrin-Clement

With gas prices soaring, summer trips may be limited for many households. However, nestled away in the San Gabriel Mountains lies a Palms Springs resort experience with only having to drive one third of the way. After reemerging last year from a $60 million dollar renovation, the Pacific Palms Resort, formerly a Sheraton hotel, is now home to award winning golf courses, fine dining, and a luxurious spa. Referred to as “LA’s only destination resort,” by Managing Director Bob Nelson, the most recent addition is an eclectic restaurant called RED which opened early May.

With a diverse population, Los Angeles has proven to be a “melting pot” of varied cultures. At RED, you will experience a menu of classic items with cultural twists. Try a signature cocktail called the “Ruby Red”. It’s a variation of a “Cape Cod” or “Vodka Cranberry” as more commonly known at local bars. This version blends cranberry juice, vodka, blackcurrant liqueur “crème de cassis”, and surprisingly served with a salt rimmed glass. A more traditional drink, the classic Mojito is crisp and full of fresh mint. Add a chilled seafood platter consisting of lobster tail, oysters, king crab legs, and jumbo shrimp served impressively on a dry ice display. A zing of flavor is provided with three dipping sauces: wasabi cocktail sauce, tarragon aioli, and mignonette, a sherry wine vinegar sauce.

To cleanse the palate between courses, the “Heirloom Tomato and Burrata Mozzarella” salad does wonders. These red and green tomatoes are graced with a more buttery cheese than the store bought cow’s milk version. Topped with micro basil, Hawaiian sea salt, and fig infused balsamic vinegar, your taste buds will be prepped for the main course.

Prepared by Executive Chef Simon Volante, an eight ounce petite filet (wet-aged 28 days) is served on a blank canvas of a stark white plate. Rubbed with pepper and spices, this tender meat is complimented with a side of “Creamed Spinach” rich with goat cheese. Joined with a full bodied 2004 San Leonino Chianti, this wine has an intense fruity aroma with a long finish. For those who prefer seafood, try an Asian inspired “Black Bass”. Displayed in a deep white bowl, topped with a tomato and Adzuki bean compote, steamed bok choy, and finished with a crispy calamari and lemon confit.

For you final course, the “Baked Alaskan” dessert (made for two), is a concoction of vanilla and strawberry ice cream baked in a tart topped with meringue. Dripping with raspberry coulis and topped with burnished chocolate swans, this dessert tastes like mochi ice cream reminiscent of an Asian inspired recipe.

With live jazz playing on Thursdays from 7pm – 10pm on the outdoor patio, RED has a little something for everyone. The sports bar is equipped with flat screens for the nightly sports events. A stainless steel pool table is even available for a quick game of eight ball. Amidst a fusion of Asian inspired art flecked with modern stainless steel motifs as in the brushed steel menu, you will be greeted with excellent service by staff dressed in sleek white uniforms with red and black bow ties.

Even the restrooms have flat screens embedded in the mirrors for that modern tech look. Take a walk by “Celebration Lake” and look out at the view of the San Gabriel Mountains and you will feel like you are on vacation. Only a short drive off the 60 freeway, RED at the Pacific Palms Resort is a small vacation rolled up in to a ball. According to General Manager, John Gress, “Play a little golf, and stroll in and have a nice dinner. It’s Westside sophistication with a resort like feeling”.

For Reservations:
626-854-2509 or go to

A Restaurant & Bar
Pacific Palms Resort
One Industry Hills Parkway
Industry Hills, CA 91744


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