In a quest to eat at all 3000 San Francisco restaurants (500 plus and counting), Linda and Mike L. Mc Colgan's culinary journey recently took them to warm Palm Desert California and the new kid on the block Mitch's. Mitch Epstein's new restaurant is a hot new creation that offers something for everyone. Valet parking, a modern bar buzzing with excitement, live music, large TV screens, daily happy hour and outdoor patio dining complete with fire pit serving an extensive menu of seafood, steaks and sushi. There is also an upstairs room that can accommodate weddings and private events.
We had the pleasure of experiencing this oasis in the desert twice. We had dinner on the patio on a warm desert evening and sampled mussels, barbecued shrimp, onion soup and Caesar salad that were very good with an attentive and knowledgeable server. In addition, the warm ambience of the soft lighting on the patio made you feel like you were dining at an exclusive Mediterranean resort.
We also went back for the daily happy hour and watched sports on the large flat screen TV’s. Happy hour is 7 days a week from 3-6:30. They offer a nice selection of $5.00 wines and beers and a nicely priced menu with lots of variety featuring sensational sushi for $7.00 each. The crunchy shrimp, calamari, ahi poke tacos, and kobe sliders were all good proportions served picture perfect.
Mitch's attention to detail and hands on management makes this restaurant a "must do" while you are in the desert on vacation or living there year around.
Our magical question about our extensive culinary experiences, is would you return? We have been there twice and look forward to coming back soon.
For more information and to make reservations, go to:
From the web site, "Mitch’s on El Paseo is a concept developed by long-time restaurateur, Mitch Epstein, who brings his 31 years in the restaurant business to team up with respected sushi master and chef, James Holder – who was raised in Japan as the son of an American serviceman and a Japanese mother, and remembers learning to ‘cut fish’(as he calls it) when he was 13, in his village of Hiyama."
