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Brad A. Johnson

Food & Travel

Brad A Johnson
  • Blog
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    • Food Photography
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Closer Look: Del Rey at Villa Royale, Palm Springs

  • June 4, 2022
  • Brad A. Johnson
Del Rey is a sexy little speakeasy and tapas bar tucked inside the estate of Villa Royale in Palm Springs. I recently checked in for a quick escape and dined at Del Rey while in residence. Located in the heart of town, just off Palm Canyon Drive, the hotel dates to the 1940s but reopened anew in 2018 after a two-year redux that included the debut of Del Rey. Both the drinks and the tapas are very good. 
Villa Royale, Palm Springs (Photo by Brad A. Johnson)
Villa Royale Palm Springs (Photo by Brad A. Johnson)
Del Rey at Villa Royale, Palm Springs (Photo by Brad A. Johnson)

Del Rey does not have a street-side entrance. It is hidden discreetly inside the gated hotel compound behind the main pool, which really bolsters its speakeasy ethos. Step inside and the intrigue intensifies. Despite social media and website photos to the contrary, the interior of the restaurant is so dimly lit, it’s almost pitch-black. This is a seriously noir vibe. It takes several minutes for my eyes to adjust, and even then I’m not really sure of everything that’s going on around me, much less my own hand directly in front of my face. “It takes awhile to get used to it,” my server says. 

It is the perfect place to have an affair. I’ve never been more thankful for the flashlight on my phone. (There’s also a lovely patio with twinkle lights strung between the trees.)

This is the Mucho Mucho. It’s my favorite drink of the several (don’t judge!) that I tasted here. The surprise ingredient is carrot juice, which doesn’t really taste like carrot juice once it’s been mixed with mezcal, vermouth and saffron syrup and then shaken old-school with an egg white:

Mucho Mucho cocktail at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

Octopus is grilled and dusted with paprika and served atop mashed potatoes with black garlic aioli, lemon vinaigrette and pickled red onion:

Spanish octopus at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

The gambas al ajillo in salsa brava are classically Spanish, served with grilled sourdough. Delicious, but I wish the shrimp still had their heads attached, which would have made this dish exponentially more exciting. Still, very good:

Gambas al ajillo at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

Here’s the Bajo La Luna, which is basically a gin and tonic with a splash of honey. That deep red color comes from hibiscus flowers. Very refreshing:

Bajo la Luna at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

Maybe the most intriguing combo of the night: a salad of asparagus and serrano ham accented with romesco sauce and shaved queso manchego. Beautiful, too:

Asparagus, ham, romesco and manchego at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

And this one’s called El Último. It’s made with strawberry-infused tequila, plus absinthe, almond syrup, lime and mint. I was afraid I wouldn’t love this one because I really don’t like absinthe, but the absinthe was very unobtrusive, adding more of a fennel note than straight-up licorice. Another very refreshing cocktail:

El Último cocktail at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

Another classic: steamed mussels with Bilbao chorizo and a tomatoey seafood broth:

Mussels and chorizo at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

 Simple yet effective: Padron peppers with Spanish olive oil and lemon:

Padron peppers at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

This is the Road To Bathsheba Beach, which is apparently in Barbados. It’s a spirit forward cocktail, sort of like a rum Old Fashioned, made with coconut-and-banana-infused rum, bitters, raw sugar and lime oil. Good stuff:

Road to Bathsheba Beach at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

The lamb chops are excellent, infused with rosemary and lemon, served over a little salad that mimics the flavors of gazpacho:

Lamb chops at Del Rey inside Villa Royale in Palm Springs (Photo by Brad A. Johnson)

This was probably my favorite bite of all: an oversized empanada stuffed with beef short rib, served with ximitxurri, which is basically the Basque version of chimichurri, along with piquillo peppers and Calabrian chile aioli:

Empanadas at Del Rey inside Villa Royale, Palm Springs (Photo by Brad A. Johnson)

Excellent all around. Highly recommended.

Located inside the estate of Villa Royale, 1620 S. Indian Trail, Palm Springs, CA, 760-327-2314, delreypalmsprings.com

An outdoor living room at Villa Royale, Palm Springs (Photo by Brad A. Johnson)
Villa Royale, Palm Springs (Photos by Brad A. Johnson)
Villa Royale, Palm Springs (Photo by Brad A. Johnson)

For more travel inspiration and photos, I invite you to follow me and join the conversation on Facebook, Instagram and Twitter.

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Brad A. Johnson

Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the Lowell Thomas Travel Journalism Awards, James Beard Awards, World Food Media Awards, Food Photographer of the Year Awards, Society of Features Journalism Awards and others. Based in Southern California, Brad currently serves as Editorial Director of the new luxury consumer travel magazine of the Global Travel Collection (launching Spring 2023).

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Hotel Review: Villa Royale, Palm Springs

  • May 30, 2022
  • Brad A. Johnson
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Brad A. Johnson
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Writer. Photographer. Traveler. Restaurant Critic.

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