Paul Bar/Food — Restaurant in Palm Springs

An Unforgettable Experience at Paul Bar & Food

There aren’t many restaurants that leave such a lasting impression on me as Paul Bar & Food has, especially at the fair prices Paul so reasonably charges.

The ambiance and dining experience Paul has curated here rely not on flashy gimmicks, tasteless social media antics, or hype devoid of substance. Instead, it is substance and substance alone, that drives the stellar reputation of this establishment. True substance in their drinks, incredible food and excellent customer service has culminated in Paul Bar & Food earning my highest regard.

Even after reading a few reviews and checking out the restaurant on Street View before my visit, the juxtaposition of the exterior to the interior is truly jarring and further adds to the experience. This is especially true if you visit late at night, as I did, arriving around 10:30 PM on a Saturday. Eating at the bar is an absolute must if you're dining for two. The bartenders here are some of the best in Southern California, if not the entire state. Their vast knowledge of the drink list and personal recommendations is second to none! It almost feels as if they've been serving you your favorite cocktail for years. All of their drinks are amazing and perfectly balanced in terms of taste and alcohol content. Some of my favorite cocktails from my visit were the Tom Collins, Finito, and Knitting Needle.

Now, onto the food. The calamari is fresh, flavorful, and paired perfectly with their spicy marinara sauce, which gives it the perfect kick. The rack of lamb is absolutely delicious, cooked to perfection, and accompanied by a side of greens and a sweet and savory cranberry wine sauce. My fiancé was feeling adventurous and ordered the chef’s special: mussels with chorizo. I was blown away by the explosion of flavor in this dish! I never would have imagined that these two contrasting flavor profiles would combine so beautifully in such a perfectly balanced explosion of flavor.

I had very high hopes when I walked in the door, and even so, Paul Bar & Food not only met but exceeded those expectations! This is an absolute must-try culinary experience if you're traveling along the I-10 and can grab a seat at Paul Bar & Food. Paul could easily justifiably charge at least twice what he’s charging, and the line would still be out the door. This establishment has made my short list of “Birthday Dinner” restaurants. Even though it’s an hour’s drive from my home, Paul Bar & Food is...

We went last Sunday while in town. Glad we did! The wait was 30 mins. There was also a large table in the back under the cool humongous photo of an intersection in NYC of about 12 people celebrating something, and the place is the size of a regular galley bar, not large, only a few booths plus the seats are the bar.

Paul peeks out every so often or comes to the door when folks arrive. I would encourage you to let Paul know if you're cool sitting at the bar, or specifically waiting for a table.

It was super festive and decorated for the holidays. Great vibe, really FANTASTIC cocktails! Somehow after all the years on this planet and many travels, Paul's was thee first to introduce us to a Black Manhattan. Apparently it was created in 2005 in SF (according to interwebs). The stellar bartenders @ Paul's made tremendously delicious ones. According to a local Paul was a top bartender in NYC. It shows.

The food was pretty good for a bar. Had the chicken schnitzel with a lovely side of Brussels sprouts in a nice balsamic reduction. My guy had the meatloaf special. He said it was good. For me, it was too cinnamony/allspicey...The biggest hit for me were the French fries w-rosemary garlic oil! Oh man. So so good. I wish I was eating them now.

Watching Paul I realized how exhausting it must be to be "on" all night for several nights in a row. Paul isn't just the owner of this joint, he is part of the crowd. It's clear he loves it, but it does take alot of energy to be the greeter, the mingler, the boss, and the fun one.

Sometimes he would forget someone was waiting outside. I wouldn't take it personally. Be assertively friendly and pop your head back in. He isn't trying to be a jerk. The place is a mix of interesting locals, vacationers, and the occasional celebrity.

We had planned to come back on Wednes and have a 25th Anniv cocktail, but w-stupid covid exploding and having a family gathering some days later, we decided against it. Of course, all the gatherings ended up canceled in the end.

We look forward to visiting next time!! This place really reminded us of The Green Mill in Chicago, despite it's short history it has a lot of heart. Thanks for a nice evening.

P.s. The taco joint two doors down is really authentic...

points for parking, ease of access extra points for eclectic interior; gracious service sat at bar which they think should be sticky. Clean, but sticky.

No comment on talent of bartenders/mixologists. Did not have a cocktail.

I initially judge places by two standards: cleanliness of restroom and talent with vegetables. If yucky restroom, one gets a yucky kitchen and who wants food from that. Points for well maintained restroom.

Points off for handling of the Brussels sprouts. Suppose to have been roasted which allows juices to ooze a bit and become carmelized. Doubtful; more likely just a minute under the broiler. would also help if they had been par boiled beforehand as they seem raw to me. Al dente needed his Al Dentist.

entree choice of chicken schnitzel was not a good idea. This entree also need a delicate touch in the kitchen. Pounded thinner thinner please so it cooks evenly.

Worse, the oil in which the chicken was fried needs help. Frying in oil is not the same as boiling.. Frying needs much hotter temperature. (You all have had french fries that were 'boiled" and not fried and came out all greasy) . Second, oil need cleaned often, and changed out entirely even more often.. flavor of left-overs bits from earlier frying is unappetizing, esp if the oil was used with fish. And the oil itself breaks down after a few hot uses and one cannot hlde the results. gets bitter taste.

Doing this right is expensive. Labor and changing oils. so few places do it. and you can taste the difference.

My bad. I always give places at least two visits. next time i will try the pork chop as neighbor ate every morsel. Or the pulled pork. that needs no delicate hand in the...