Tommy Bahama® is synonymous with the good life. The global brand has millions of aficionados who relish their island-style clothing, classic cocktail accoutrements, effortless home living, and colorful carry-with-you beach chairs. The Tommy Bahama lifestyle beckons you to slow down, savor the moment and relax.
Of all the lavish vacation communities in the world, it is an honor that the iconic brand chose Greater Palm Springs for their first-ever lifestyle resort pairing island luxury with desert living. Last fall, following a $20 million renovation, the new Tommy Bahama Miramonte Resort & Spa was unveiled in Indian Wells. The interior transformation is magnificent and many of the complimenting outdoor elements remain including the citrus orchard, fresh herb gardens and canopy of olive trees for outdoor dining under stylish lanterns and string lights.
At the heart of the resort is Grapefruit Basil, an inviting restaurant featuring California coastal cuisine in a relaxed, yet effervescent ambiance. While the name is a nod to the brand’s famous cocktail, the concept eatery was developed exclusively for the resort and not tied to their fleet of dining establishments found in Palm Desert and Palm Springs.
Their vision for Grapefruit Basil is more upscale but approachable, and features locally sourced ingredients creatively combined with island accents.
At the helm is Chef de Cuisine Matthew Resler, a Le Cordon Bleu alum with Italian roots and an expertise in vegan and vegetarian dishes. He helped open The Rustik Fork in Riverside, a popular farm-to-table eatery owned by two holistic nutritionists, and was culinary director for Toast Restaurant Group overseeing 15 craft made-from-scratch eateries.
Chef Matt loves working with the Tommy Bahama team which he says provides structure and expertise while also allowing creativity in their scratch kitchen. He works closely with brand management on seasonal menus and one-of-a-kind offerings incorporating quality seafood, Mary’s pasture-raised chicken, Santa Corata Beef (whose grass-fed diet is supplemented with carrots for a sweeter finish) and regional produce.
“I feel a propensity towards those choosing to eat healthy and strive to offer creative options,” says Chef. There are too many shining examples to mention and the kitchen works to accommodate custom orders.
The spaghetti squash is a stand out brimming with roasted mushrooms, Campari tomatoes, sweet corn and spinach topped with grilled shrimp (optional). It is served in a lemon Parmigiano-Reggiano broth, perfect for dipping freshly baked (or gluten-free) bread.
Another favorite is the burrata bruschetta which is plentiful, yet light, with garden herbs and citrus (gluten or bread-free optional). The flaky Ora King salmon is served with crushed pistachio and savory Za’atar seasoning, then accented with a tasty smoked tomato harissa (red chili paste).
Beyond the delicious delicacies, there is so much to love about Grapefruit Basil and the resort. As Chef says, the Tommy Bahama experience is just as important as brand merchandise, and it can be felt throughout the resort. “Customer service is black and white,” he adds, “while hospitality is in color.”
In spring when the citrus are plentiful, a complementary fruit activation bar is offered in the olive grove. Guests can pick and squeeze their own grapefruits, oranges and lemons, and adorn the juice with mint, rosemary, berries and more. Drink to refresh or visit the bar to add a little spirit!
Tommy Bahama Miramonte has much to offer. Come for the day to hang poolside and enjoy light fare from Chiki Palm, visit Spa Rosa for a relaxing treatment, stop by the Grapefruit Basil Bar for a signature cocktail, small plates and acoustic music, or enjoy dinner or brunch at this welcoming restaurant. Whatever you choose, you’re sure to leave with a relaxed smile and an island state of mind.
Grapefruit Basil is open seven days a week for brunch 7am–3pm and dinner 5–9pm. Happy hour is 3-5pm daily. For reservations call (442) 305.4500. Learn more at www.tommybahamamiramonte.com.
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