Tucked away from the street, Jake’s opens onto a charming courtyard with a fountain, where you can dine alfresco under the desert sky, with heaters in the winter and misters in the summer to ensure your comfort. Or enjoy a quiet, intimate meal in our cozy indoor dining area.
There’s a definite vibe at Jake’s, like a hip, fun dinner party with good friends.
Jake’s is the trusted place locals and snowbirds return to, time and time again.
In fact, many customers come by a couple nights a week and get to know each other.
(Tip: Make your reservation via phone before you travel.)
We look forward to seeing you for Lunch, Dinner, Weekend Brunch
or even freshly prepared Take Out if you’re on the go.
OUR NAMESAKE, JAKE
Jake is our silent partner (most of the time!). He is our beloved West Highland terrier and the restaurant’s namesake. Whenever he visits, his job is to oversee the upstairs office and guard his water bowl.
CO-OWNER CHRIS MALM
“I want people to feel as though they’ve been invited to a party in my home.”
Chris has been in the restaurant/food industry for over 30 years. He has a BS degree from Cornell University in Hotel Administration. Before moving to Palm Springs, he worked with the Jean-Georges Vongerichten’s restaurant group in New York City. He also was the general manager for New York’s Guastavino’s, a $15 million full-service restaurant owned by famed restauranteur and designer, Sir Terence Conran.
CO-OWNER BRUCE BLOCH
“What I like best is hearing laughter in the restaurant. It is one of the best sounds – I could not ask for a better noise.”
Bruce understands what motivates and excites people. He spent most of his career as a Creative Director for some of New York’s leading advertising agencies, creating and executing campaigns for global clients such as Estee Lauder, Bordeaux Wines of France, Ralph Lauren, Mumm Champagne and Procter & Gamble. As partner in his own advertising firm, Bruce worked with major clients, including Chanel, Elizabeth Arden and La Prarie.
HEAD CHEF MARIO CURCI
“Our menu selections are inspired by fresh and simple ingredients with our own unique interpretation of popular comfort foods. We want guests to leave content and happy.”
Chef Mario graduated from the Santa Barbara Culinary School. He served as the sous chef of Kalanis in Tahoe, specializing in Hawaiian Asian Fusion cuisine. He was also chef de cuisine of Montbleau Resort and Casino in Tahoe. Mario joined Jake’s in 2009.