Palm Springs isn’t exactly known for its abundance of Middle Eastern cuisine—but that’s changing with the arrival of Lola Rose Grand Mezze, the stunning new restaurant tucked inside the Thompson Palm Springs. Led by chef Quentin Garcia, the vibrant, Levantine-inspired spot is helping reshape the desert’s dining scene. Look forward to a bold, mezze-forward menu that leans on open-fire cooking, seasonal California produce and homemade bread straight from the tandoor oven.
“Lola Rose was always designed to be a special energy that revolved around mezze,” Garcia says. “But capturing the right dishes, flavor profiles, and presentation was critical. If we were going to dive deeper into a style of cuisine that’s largely absent here, we had to stay true to the source material—not just what we think these dishes should taste like.”
That meant immersive travel to Dubai and Istanbul, meticulous development, and an unwavering commitment to craft—even for something as deceptively simple as hummus. “Our hummus takes a giant team effort,” Garcia explains. “It’s silky like gelato, topped with marinated sun-dried tomatoes, zhoug, crispy chickpeas and sumac. People think they know what hummus is—until they taste this one.”
Still, Garcia is quick to say Lola Rose isn’t trying to “elevate” anything. It’s about honoring the roots of these dishes while introducing them to a new audience in a way that feels fresh, exciting and inviting.
And exciting it is—especially when dishes like the grilled Santa Barbara spot prawns, charred and juicy, land with a punchy mix of harissa-coffee marinade and tangy Persian yogurt. The ahi crudo stuns in both flavor and presentation, layered with avocado sorbet and a black sesame vinaigrette. The black sesame and avocado sorbet pairing is a duo you didn’t know you needed with its peanut butter and jelly notes. For another unexpected star, order the hummus with grilled lamb bacon and za’atar—an addicting twist that shows Garcia’s playful side, backed by the kind of discipline it takes to get it just right.
You can’t go wrong with the 32-ounce tomahawk steak. Although the bone-in braised lamb neck, glazed in pomegranate, served with an array of housemade condiments (green zhoug, garlic toum, spicy tahini), is an unabashed showstopper—a dish that rewards the adventurous and the hungry. Even the classic kofta delivers. Choose between various proteins like saffron chicken or spicy lamb grilled just-right, with a touch of char.
“I’ve spent years in Michelin-level kitchens doing tasting menus and ultra-refined service,” Garcia says. “This is a new chapter for me. It’s high volume, but still incredibly focused. We make everything from scratch—spreads, marinades, breads. It’s a labor of love, but the payoff is real.”
There’s a quiet confidence to the kitchen, but also a sense of joy. You taste it in the celebration bread, which arrives fragrant and fluffy, meant to be ripped apart with your hands. Or in the tahdig—especially the traditional version, with saffron basmati rice and crisped edges that almost crackle with pride. (A newer take with glazed fig and carrot adds intrigue, but purists may find the original hard to top.)
The drinks are equally transportive. The Tzatziki Milk Punch—a clarified drink with gin, Greek yogurt, coconut milk, saffron syrup, cucumber and herbs. It’s sweet, savory and refreshing all at once. For something stronger, the Baklava Old Fashioned riffs on the classic with bourbon, saffron-angostura, and “bazaar syrup,” a unique concoction that hints at spice markets and orange groves.
The space itself mirrors the food: layered, modern and deeply intentional. “The energy of Lola Rose allows different cultures to come together,” Garcia says. “It’s the kind of place where strangers become friends, asking each other what they ordered, breaking bread at the same time.”
With reservations booked out weeks in advance and more than 300 covers a night, the buzz around Lola Rose is only growing. “This restaurant is still just a baby,” Garcia says. “But I’m excited to peel back the layers of what we can really do.”
Palm Springs may be best known for poolside cocktails and mid-century design, but with Lola Rose in the mix, it’s quickly becoming a destination for dynamic, global cuisine too.