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Writer's pictureKathy Condon

Maleza Restaurant at Drift Palm Springs Review


View across the room of tables across the room of the Maleza Restaurant
Maleza Restaurant at the Drift Palm Springs Photo by Kathy Condon

Before it officially opened, I took a hardhat tour of Drift Palm Springs, located on South Indian Canyon Drive. Their goal is to provide an alternative to a home rental. From what I saw, their design was carefully thought through, and the flexibility for room occupancy was clearly evident. If planning a family reunion, you could get three adjoining rooms, or if you want complete privacy, you certainly can have that alone space, too.


A Snack at Maleza

When the Malaza restaurant at the Drift Palm Springs opened, I stopped for a snack one day. After perusing the menu, I ordered something that did not fully register. I remember feeling it was alright but wasn’t particularly impressed with my stop there.


Maleza Restaurant Dinner Invitation

A couple of weeks ago, their PR company invited me to a full dinner. I asked a friend to join me, and we scheduled a whole dinner experience. I am so glad I was invited; my attitude about the restaurant turned around.


Things We Tried at Maleza

White bowl with shrimp, sauce and topped with herbs
Shrimp Ceviche Photo by Kathy Condon

Frankly, I will say I’m not fond of ceviche. Yet, my dining partner was thrilled to have Shrimp Ceviche with spicy coconut milk, salsa macha, cucumber, radish, serrano apple, and cilantro. He licked the plate clean, while it was a bit too spicy for me. So, if you enjoy ceviche and spicy food, this looks like a dish you should most certainly include as your appetizer.

Two tortilas covered with tuna and microgreens
Tuna Tostadas Photo by Kathy Condon

I liked the tuna Tostadas, almond salsa, avocado, fennel, cilantro, and dill. Frankly, I was obsessed with the tiny yellow mustard blossoms, which added a happy touch to the presentation.


Once I took a bite of the Grilled Maitake Mushrooms, I immediately looked at the menu to see what made them taste so good. Apparently, it was the trout roe supported with a Blanco BBQ sauce. Oh my, so good. I could’ve eaten a larger portion of this outstanding dish.

Mussels in a dish with toasted sourdough bread on the side.
Baja Mussels Photo by Kathy Condon

Baja Mussels, salsa verde, chorizo, cream, garleek, and dill were served with sourdough bread, perfect for soaking up the fantastic sauce.

Fillet of fish on a plate covered with green herbs
Branzino (European Sea Bass) Photo by Kathy Condon

My entrée was a Whole Branzino (European Sea Bass) fileted perfectly, with nary a bone to be found. It was served with salsa verde, lemon, and herb salad. Again, I marveled at the flavors, for the unusual flavors blended perfectly.


My dining partner ordered the Carnitas—pork demi-glace, pickled onions, radish, and a mixture of herbs. The serving was plentiful, requiring a takeaway box, for he was not about to leave any behind.


PRO TIP: Their menu is divided into segments: Small Plates, Large Plates, Sides, and Desserts. Everything served to us was on a platter, making it easy to share. So, bring friends you enjoy and share so you can try even more of their dishes.


Chocolate Cake with Raspberry Gelato
Chocolate Tres Leche Cake Photo by Kathy Condon

We shared the chocolate tres leche cake with meringue, pistachio, brown butter powder, strawberry gelato, and those mustard flowers I liked so much. We suggested that the cake would be better with vanilla ice cream. The strawberry gelato was excellent, but it seemed to fight for attention with the cake.


We were both sooo impressed with the food. Each serving brought a unique experience to our taste buds.


Now, totally stuff. We asked if we could talk again to Brian Gil, the General Manager, who greeted us when we arrived and left us in the capable hands of this outstanding staff.


I started with, “Brian, I’ve heard locals complain about the price of the food on your menu, so they have been avoiding coming here.”  However, after a complete meal, I have to say this restaurant is one I would return to for a special occasion because of the outstanding food.


He smiled and replied, Kathy, you got it." Maleza is very proud to have Chef Ysaac Ramirez create food you cannot find anywhere else. He is a master of blending flavors and using unusual ingredients that are not readily available. As a result, we are more expensive than other restaurants serving Baja Mexican cuisine.

One tall cocktail, one short cocktail and a candle
Maleza Craft Cocktails Photo by Kathy Condon

We also pride ourselves in having rare Mezcal and tequila, making it possible to try this spirit, whose popularity is snowballing. I had an Old Fashioned made with Mezcal, agave, angostura bitters, and orange oil. They, indeed, were not stingy with the spirits.


Stroll through the Grounds

Feeling satisfied, my dining partner and I marveled at the décor, which included minimalist and contemporary furnishings scattered throughout the space. While there were other diners, we felt we were in our private world at our table.


Huge kudos go to the attentive staff, who sometimes helped us figure out how to eat a particular dish. They were attentive without being too intrusive.

A firepit which is lit and a pass through open to the bar.
Maleza Patio with Firepit Photo by Kathy Condon

With the rolling restaurant side door open, it was easy to stroll out to the pool area, which was quiet and serene this evening. However, I can only imagine how it could be a great place to relax with music when local musicians and DJs are hired to entertain the guests. Plus, there is an extensive list of craft cocktails made from Mezcal and tequila to try while swaying with the music.


When I had the whole dining experience at the Maleza, my eyes were opened—or, better yet, my tastebuds were opened. If you are looking for some excellent, different cuisine for a special occasion, I suggest you consider going to the Drift Palm Springs Maleza Restaurant.


Kathy Condon in white shirt and gold beads
Kathy Condon Travel Journalist and Award-Winning Author

Kathy Condon is a Travel Journalist and Award-Winning Author. Her niche is luxury experiences and communities living in the shadows of large cities.  

 

 

 

 

 

 

 

 

 

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Convidado:
06 de nov.

I found the prices quite high but if their PR company invited me to a full dinner, I would probably also give it a rave review.

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Kathy Condon
Kathy Condon
06 de nov.
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You might want to read my review again--it was not all complimentary....and I addressed the price issue--noting it would be a place for a special occasion.

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