By The Hungry Mirage

Why Visit Alice B?

• Top-notch, inventive food with seasonal flair – From the standout hamachi crudo to the legendary cheddar-cornbread biscuits and tahini ice cream, every dish is thoughtful, balanced, and deeply satisfying.
• A cocktail program that surprises – Expertly crafted drinks like the Date Paper Plane and Fitzgerald Fizz avoid cloying sweetness, showcasing complexity and restraint in every glass.
• Warm, unpretentious hospitality – Led by culinary legends Susan Feniger and Mary Sue Milliken, the team delivers elevated service without the fuss—making Alice B one of the best values in Palm Springs.

The Vibe

I’ll be honest: I had reservations about returning to Alice B. On my first visit, the experience was underwhelming, even if the food was good. The entrance, tucked inside the Living Out retirement community at the corner of E Tahquitz Canyon Way and N Hermosa Dr, felt more like a hotel lobby than a restaurant. The scent of disinfectant didn’t help.

But now, I can say without hesitation: Alice B is among the best restaurants in Palm Springs.

A new wooden screen now separates the dining room from the concierge desk and elevators, letting in gentle light and establishing a calm, elegant threshold. There’s a hint of Japanese sensibility in the warm palette of woods and taupes, and the lamps above the bar reminded me of matcha whisks. Comfortable chairs and low ceilings give the main dining room a cozy feel.

Colorful portraits by Jo Hay honor the restaurant’s namesake, Alice B. Toklas, and her partner Gertrude Stein. The pairing sets the tone: personal, cultured, and quietly radical.

The vibe softens into something intimate and almost cinematic by the end of the night. Classic jazz was playing on my most recent visit, and as I sipped my Fitzgerald Fizz, I felt like I had wandered into Vince Guaraldi’s sunken living room. Keep an eye on Alice B’s Instagram and the event calendar for updates on live music, and stop by on Thirsty Thursdays for happy hour drink pricing all night.

The Bar

Alice B’s bar program—helmed by general manager Sean McGinley—is a delight. “I fell into the bar world when I was 19,” Sean told me with a twinkle in his eye. After stints at a biker karaoke bar in Riverside and spots in Lake Arrowhead and the Coachella Valley, his cocktail philosophy has crystallized into something confident and restrained: elevated, but never overcomplicated.

The drinks are refreshingly low on sugar, a rarity in this town. An excellent wine list includes way more by-the-glass options than just the standard pinot grigio and chardonnay. Sean poured me a Finger Lakes dry riesling that he described as “like the sauv blanc, the grigio, and the chablis got drunk and had a baby”—and it was exactly that: crisp, clean, and complex.

The Hemingway daiquiri is a gentle riff on the classic, bringing in grapefruit and Framboise alongside a light anejo spiced rum for a softer, more nuanced finish.

The Fitzgerald Fizz is an electric pink number that looks like trouble but drinks like a dream. Prickly pear and hibiscus syrup provide color without cloying sweetness, and a pillowy egg white crown gives it texture and balance.

The Date Paper Plane was something really special. The classic Paper Plane is already one of my favorites, and this version was made with chef Elizabeth Falkner’s T’MARO date amaro. The drink was a classic with the not-too-sweet sensibility that’s a hallmark of the bar program, with local flair. The amaro is sweetened only with Coachella Valley dates and has a complex and almost savory blend of spices like star anise and cardamom. If anyone finds a place where I can pick up a bottle of this stuff, please drop me a line, because I need it!

Non-alcoholic options are thoughtfully included as well, with mocktails and beer available.

The Food

The crudo is the best I’ve had this year. Thin slices of sustainable hamachi are topped with pickled cherries and Fresno chilis. It’s a symphony of contrasts: tart, spicy, savory, and fresh. Finishing salt adds texture, and a few delicate sprigs of chervil brighten the plate visually and aromatically.

I’m married to a southerner, and pimento cheese (correctly pronounced closer to “pimenna” to my ear) is practically a religion. This version has a touch of smoke from the paprika and is topped with a homemade sweet pepper jelly. Beautiful vertical slices of Idaho potatoes are perfectly light and crisp are the ideal way to get that delicious bite.

Another seasonal gem was the date and apple salad, bursting with radish, celery, feta, broad beans, and no leafy greens in sight. A riot of textures and flavors pulled together with restraint.

Alice B also has what are now my favorite fries in Palm Springs. Cooked up crisp and topped with za’atar, you’ll have a hard time stopping yourself from tipping the bowl upside down to get every last crispy bite. An olive oil aioli is the perfect dipper for these skinny little devils.

Market vegetables change often, but if they’re anything like the charred snap peas I had—with preserved lemon and parsley—you’ll want to box up the leftovers like I did.

Anyone who’s been to Alice B knows about the biscuits, and rightly so. This is the kind of biscuit poems should be written about. Made with cornbread and cheddar, they’re baked up with crispy edges and a tender and fluffy inside. They’re very savory, but perfectly balanced with a little of the whipped cardamom honey butter. If you try nothing else, get these biscuits, and while you’re there, ask to take home some of these beauties to your freezer and bake them up yourself any time the craving strikes. I hope the culinary team offers their biscuit making class again this fall, and if they do, you can bet I’ll be there.

On the entrée side, the striped bass was a masterclass in technique: perfectly crisp skin, corn purée, and a salsa verde that added citrusy brightness. Accompanied by a ratatouille studded with more fresh corn, it felt like summer on a plate.

The pork shoulder, sourced responsibly like all meats on the menu, was cooked sous vide for 24 hours before being crisped on a griddle with a molasses-honey glaze. Served with grilled cabbage, cranberry beans, and herbs, it somehow tasted indulgent and light at once.

And please, do not leave without trying the tahini ice cream. Topped with sesame halva brittle and bathed in chocolate fudge, it’s like a grown-up Butterfinger in a scoop—and it’s an instant classic.

Service and Pricing

There’s something heartfelt about the way Alice B runs. Chef Susan Feniger—whose legendary career includes Border Grill, a James Beard Award, 396 episodes of “Too Hot Tamales,” and tireless LGBTQ+ advocacy—is often in the room. “I love to work the room,” she told me with a grin, and it shows. The energy she and Mary Sue Milliken (her long-time culinary partner and fellow legend) bring to the space is unmistakably warm.

Sean put it best: the goal is “elevated, but not white glove.” No stuffiness, no ego—just joyful food and gracious service.

The pricing? Refreshingly modest. This isn’t just one of the most delicious restaurants in Palm Springs—it’s one of the best values.

Final Thoughts

There’s something alchemical about the way a great dish comes together. Susan told me that “The running joke in our kitchens is always: ‘Oh my god, here comes Susan — add salt, add acid!'” Every dish I tried was seasoned with intention, neither cloying nor brash. Alice B hits that rare note of balance: fresh without being austere, playful without being precious.

Alice B wants to be your neighborhood restaurant, and they welcome everyone. Susan told me “the spirit is about making [Alice B] a place you can go down to the bar with your partner, hold hands, and feel at home.” And for the locals out there, if you’re struggling to get a table, call and ask to speak to one of the managers. They’ll take care of you.

“It’s in a little off-the-beaten-track location, but this is a cool place with great food, so come on and eat,” said Susan. I know I will.

Alice B
📍1122 E Tahquitz Canyon Way, Palm Springs, CA 92262
📞 (760) 537-4311
🌐 aliceb.com
📅 Open Wednesday–Sunday, 5 PM–9 PM
🍸 Happy Hour 5–6:30 PM
📲 Reservations via OpenTable

© 2025 Hungry Mirage

All photos credit Alice B