PALM SPRINGS, Calif. (October 21, 2024) – Lola Rose Grand Mezze, a lively new Levantine-inspired dining destination, has made its desert debut in Downtown Palm Springs. Perched atop the second floor of Thompson Palm Springs, Lola Rose channels the sophisticated allure of the Mediterranean with a creative interpretation of mezze-style dining. Offering a ‘sunlight-to-moonlight’ experience, Lola Rose boasts a colorful array of cuisine for breakfast, lunch and dinner, complemented by a menu of unique wines, effervescent cocktails and local beers.
With interiors from B2 Architecture + Design, Lola Rose flaunts a distinct and alluring personality with custom gold-leaf wallpaper set against stunning works of arts, exotic fabrics and furnishings adorned in wood and marble spread across the dining room, and adjacent bar and lounge. The lounge is designed to promote connection and conversation, with its own menu of creative cocktails, light bites and eclectic programming which extends into the outdoor pool and swim club, boasting stunning views for the ethereal San Jacinto Mountains.
“We are excited to introduce a new dining experience to Palm Springs with the opening of Lola Rose Grand Mezze this [month],” said Thompson Palm Springs’ General Manager, Jeffrey Miller. “Through extensive research and firsthand immersions, chef Quentin and his team have created something truly special for locals and guests to indulge in an immersive culinary experience. We are looking forward to building on the exceptional food & beverage scene of Downtown and creating a true destination for all who come through.”
A TASTE OF THE MEDITERRANEAN
Leading the kitchen at Lola Rose is Executive Chef Quentin Garcia, who brings two decades of industry experience and influences from his personal travels through Istanbul to the menu. The dining experience celebrates cultures spanning from Greece to Egypt, and features an array of spreads, greens, grains, charred meats and fresh Pacific fish, all inspired by the leisurely dining traditions of the Mediterranean. Focal points of the menu include a selection of freshly baked breads from the restaurant’s in-house tandoor oven and various spices sourced directly from Istanbul.
Lola Rose welcomes guests and locals for brunch, lunch, dinner, dessert and poolside dining, with a dynamic menu of small plates, shareables and large format dishes for each mealtime. Highlights from the menu include Garcia’s take on Kebabs, including a choice of beef, saffron chicken, lamb or sea bass; a Whole Rack of Lamb, complete with chermoula, green zhoug, black garlic toum and glazed fava bean; Grilled Santa Barbara Spot Prawns, with a coffee rub, harissa & marinated cucumber tzatziki and black lime; and an extensive selection of traditional Mediterranean-inspired spreads, plates and greens. Diners also have the option to indulge in the Grand Mezze Feast, featuring shareable plates and spreads for the whole table and priced per person—a youthful and intentional play on the traditional tasting menu.
“It has been an exciting process to conceptualize and bring to life Lola Rose Grand Mezze,” said Executive Chef, Quentin Garcia. “I remember walking through the spice markets of Istanbul, and so many ideas began to spin. It’s very rewarding to be bringing those flavors and traditions to this community, and I look forward to welcoming our first diners very soon. Our hope is that the menu encourages conversation, community, and celebration, visit after visit.”
SIPS TO SAVOR
Bringing a fresh approach to mixology, Lola Rose’s Director of Food and Beverage, Chris Talluto, crafted a robust menu of innovative drinks that complement the kitchen’s offerings and lend to the vibrant atmosphere to come. Signature cocktails include an Espresso Martini infused with Turkish coffee; Baklava Old Fashioned made with baklava honey syrup, averna and a baklava garnish; Turkish Delight, blending mastiha, dry vermouth, peach and lemon; and Proper Tea with gin, caykur tea, yarrow tea, rose water, anise, fig and orange, along with several crushable sips and slushies perfect for combating the desert heat.
“For our beverage program, I wanted to channel the spirit of Lola Rose—adventurous, playful, captivating,” said Director of Food & Beverage, Chris Talluto. “The resulting menu brings an unexpected twist to the traditional, with novel flavor pairings and profiles that transport the senses while still being approachable.”
Complementing the cocktail menu, Lola Rose celebrates the regional beers and wines of California with a large selection of pours from Santa Barbara, Napa, the Central Coast and Paso Robles.
SUNLIGHT TO MOONLIGHT
Lola Rose Grand Mezze is projected to be a true all-day destination, with a schedule of robust programming in the works to serve as the ideal escape for weekday lunches, happy hours, dinner celebrations and events for all to enjoy. Activating the restaurant, lounge and outdoor pool deck, plans include weekly live music programming; a creative series spotlighting both local and regional makers; fashion partnerships; artist showcases and beyond. For special events, the Lola Rose terrace can be rented out, as well as intimate dining rooms for special occasions, celebrations and more.
Lola Rose is open for breakfast from 7 a.m. to 11 a.m., lunch from 11 a.m. to 3 p.m., and dinner from 5 p.m. to 10 p.m. Sunday through Thursday, and from 5 p.m. to 11 p.m. on Friday and Saturday. It is located at 414 N Palm Canyon Dr, Palm Springs, CA 92262, on the second floor of Thompson Palm Springs. To learn more about Lola Rose, please visit the website here or follow along on social media here.
ABOUT QUENTIN GARCIA:
The driving force behind Lola Rose Grand Mezze is Executive Chef Quentin Garcia. An Indio Native, Garcia is a budding culinary talent whose worked in some of the most celebrated kitchens across the globe. Bringing nearly two decades of industry experience to the culinary team at Thompson Palm Springs, Garcia ignited his passion from a young-age, cooking his way through French kitchens before training in the world-famous Michelin-starred Dragsholm Slot and continuing his culinary journey through Denmark. Most recently, Garcia made a name for himself in his recent role as executive chef of Rainbird where he created an award-winning, exploratory tasting menu through the bounty of California’s Central Valley, which earned him numerous nods. Chef Quentin also recently appeared on the latest season of Chopped: Spin it to Win It! In his new role, Garcia will build out his vision for Lola Rose and the culinary program of Thompson Palm Springs, lead all front and back of house kitchen staff, and curate new and innovative programming for the budding culinary scene of the city.
ABOUT THOMPSON PALM SPRINGS
Slated to open in 2024, Thompson Palm Springs is poised to become the desert’s most exciting destination tailored for influential locals and sophisticated globetrotters alike. Situated at the heart of the city’s iconic Palm Canyon Drive, the hotel from Dallas-based HALL Group will offer a collection of 168 bungalow-inspired guest rooms and suites offering their own private balconies to capture the breathtaking views of the San Jacinto Mountains and ethereal Palm Springs desert. Designed by SMS Architecture with interiors from B2 Architecture + Design, the hotel channels the timeless mid-century modern design akin to the destination with an unrestricted layout that captures nuances and inspiration from the surrounding desert landscape—all complemented by a custom art collection sourced by the Hall family’s long-time curator, Shore Art Advisory. Perched a level above the city streets, Thompson Palm Springs will also house its own mainstay dining concept that will feed into the menus at two bespoke pools and accompanying lounges. Coupled with an impressive array of ground-level retail space spanning over 20,000-square-feet, guests will also have access to a new outpost from a to-be-announced spa and fitness purveyor; a to-be-announced restaurant from Los Angeles-based Boujis Group; and a first-of-its-kind tasting room from HALL Napa Valley, with additional tenants to follow. For more information, please visit the website here.
