Palm Springs dining is redefined in Circa 59, taking the stage with quality seafood, delicious premium cuts of meats, locally-grown Coachella Valley produce and “sharables” diners have difficulty sharing. Executive Chef Aaron Burns' culinary vision commits to buying fresh and local by utilizing the more than 25 Southern California regional farms on a weekly basis. Ever changing menu selections are served in a glamorous venue, reinterpreting classic elements, featuring red leather upholstered booths and chairs, backlit lattice cutouts, oversized crystal chandeliers and a spectacular outdoor setting dotted with glowing firepots. Circa 59 capitalizes on Palm Springs' Mid-Century Modernism architecture, featuring 60's-inspired design style with posh 'Hollywood-Glam' overtones and sleek accents.

Parking validated for guests who dine at Circa 59. Please ask your server.