Elegant white plates serve as the canvases for Pacifica Seafood & Bar’s decadent undersea feasts, holding artfully presented helpings of everything from tuna Shanghai to shrimp quesadillas. Diners enjoy fish tacos, 12-ounce skirt steaks, and roasted chicken amid expansive windows overlooking a picturesque mountainous view. Though it sounds swanky, the restaurant pulses with relaxed vibes, with colorful writing and drawings scribbled across the white walls and bartenders pouring drinks directly into patron's mouths. Bottles of Indio beer fuel game-watching sessions around one of six high-definition televisions, or cool off games of full-contact charades played on the outdoor patio.
The chefs at Delaney’s Steakhouse know how to prepare a good steak. They aim to bring the steak’s flavor to the forefront using a simple seasoning of sea salt and cracked black pepper. They then quickly sear the meat at 1,200 degrees Fahrenheit to keep the juices in. But it’s Delaney’s strict aging process that brings out the best flavors in its filet mignon, boneless rib eye, and traditional slow roasted prime rib. Each steak is, at the very minimum, aged for a period that is equivalent to the length of a standard middle-school romance (21 days), and then the steak is cut by hand at the restaurant.
In addition to juicy steaks, the menu also has a number of seafood selections including the Chilean sea bass and bacon-wrapped shrimp. All dishes are served in an elegant dining room punctuated by glossy, wooden accents and a long, marble-topped bar.
The Great American Land and Cattle Company provides steaks that are cut onsite and cooked precisely to specifications. They arrive with an eclectic smorgasboard of sides: pineapple coleslaw, fries or veggies, and "Texas caviar"?that is, beans. The most popular cut is the tender ribeye, but the menu has all degrees of fanciness covered, from filet mignon to country-fried steak in gravy to steakburgers. If you'd like yours extra-spicy, you can order it tampique?a?covered with grilled onions and green chilies or jalape?os.
Though the company produces its many seasonings and sauces with steak in mind, the kitchen's not a beef-only zone. It also makes room for pulled-pork sandwiches, Cajun-style chicken, and charbroiled cold-water lobster tails, among other proteins. On Wednesdays and Saturdays, music and other live entertainment drifts through the dining room and onto the patio as the mountains in the background sway gently to the beat.
The purveyors of fashion at The Label Exchange outfit patrons in next-to-new designer garb, rare vintage finds, and recycled accessories. The boutique's neat racks of gently inhabited apparel change regularly, but recent offerings have ranged from Hollister jeans ($16) to tops from Express ($12) and blazers from The Limited ($18). Shoppers in search of accessories to set off their eyes and any nearby metal detectors can flaunt a vintage flower pendant necklace ($12) in gold and purple. Leather accoutrements have recently included Broadway-strutting heels from Nine West ($25) and an orange-and-green braided belt from Donna Katz ($12).
Mar Y Sol serves authentic Mexican cuisine culled from recipes perfected over generations on sun-drenched shores. Patrons investigate a menu full of finger-tempting appetizers such as the chipotle guacamole made with hand-mashed avocados, chipotle chilies, and goat cheese ($8), as well as time-honored tacos without their time-honored lettuce ponchos ($8–$9). Captivating seafood dishes count the filete al mojo de ajo, a cutlet of fish resting over a bed of white rice and chipotle mashed potatoes swathed in garlic gravy ($11). The tostadas de atún arrange thinly sliced tuna coalescing in a pineapple marinade for a flavor as harmonious as a peace pipe hollowed out of angel-food cake ($10). For midday munching, Mar Y Sol features a lunch special from 11 a.m. to 3 p.m., in which customers navigate a $10.45 prix fixe menu with their choice of a soft drink, cup of soup, appetizer, and entree.
Greenery Restaurant and Market's chefs imbue fresh seasonal ingredients with intercontinental flavors to round out an innovative menu of more than 150 culinary masterpieces. Seafood-loving tongues walk the cedar plank and plunge into the court of the barbecued wild Washington state king salmon and its fawning attendants of herbed potatoes, spinach, and fresh hoisin barbecue sauce ($20). A Mediterranean trio tours diners through balmy olive-tree-studded lands with a smattering of hummus, baba ghanoush, and Greek-black-olive tapenade, bolstered by house-made pita chips ($10). Sautéed rapini pizza accepts passengers of buttermilk ricotta, garlic, and pickled fresno chilies before setting sail for the dining room ($13), and carnivores can track a wily strip steak through a salsa-laced jungle of greens, avocado, peppers, and onions on the grilled fajita salad ($16).