You walk into Melvyn’s and immediately feel like you should be holding a martini and wearing a tuxedo. Or maybe just some very expensive linen. It is that kind of place. People talk about the Melvyn's Restaurant & Lounge menu like it is a museum exhibit of 1975, but that’s not quite right. Honestly, it’s more of a living, breathing time capsule that actually knows how to cook for a 2026 palate without losing its soul.
If you think this is just where your grandparents went to hide from the sun, you’ve missed the point.
The vibe is heavy on the velvet, the chandeliers, and that "Frank Sinatra sat right there" energy. But the food? It’s surprisingly nimble. While most places are trying to reinvent the wheel with foam and tweezers, Melvyn’s is busy perfecting the things people actually want to eat.
✨ Don't miss: Red Lobster Geneva IL: What You Need to Know Before You Drive to Commons Drive
The Tableside Theater You Can't Skip
Look, if you go to Melvyn’s and don’t order something that involves a fire hazard, did you even go? The tableside service is the backbone of the experience. It is performative, sure, but it’s also technically difficult.
Steak Diane is the undisputed heavyweight champion here. They sear the medallions and then build that iconic sauce—cognac, garlic, shallots, and mushrooms—right next to your elbow. There is a specific smell when that cognac hits the pan and the flames shoot up. It’s better than any candle.
Then there’s the Classic Caesar Salad. Most places just toss some Romaine in a bowl with bottled dressing. At Melvyn’s, they’re whisking the egg yolk, mashing the anchovies, and balancing the lemon and mustard right in front of you. It’s a $17-$19 masterclass in emulsification.
Why the Flambé Still Works
- Bananas Foster: They caramelize the sugar and butter until it’s thick, then douse it in rum and banana liqueur. It is served over vanilla ice cream, and the temperature contrast is basically the reason dessert was invented.
- Cherries Jubilee: Similar fire, different fruit. It feels slightly more "Old Hollywood" than the bananas, if that’s even possible.
Beyond the Show: The "Real" Dinner Menu
If you aren't in the mood for the theatrics, the rest of the Melvyn's Restaurant & Lounge menu holds its own. People rave about the Chicken Pot Pie. It’s become a bit of a cult favorite. We’re talking Jidori chicken, a proper béchamel, and a puff pastry crust that actually flakes instead of turning into a soggy mess. It’ll run you about $32, which is steep for a pot pie until you realize it’s probably the best one you’ve ever had.
The steak selection is straightforward but high-quality. You’ve got your 8 oz Filet (around $54) and a massive 18 oz Rib Eye ($82). If you want to go full 1920s estate style, the Beef Wellington is often available for $75, though it’s limited, so you have to snag it early.
The Lounge: Martinis and "Dirty" Snacks
The lounge is a different beast entirely. It’s louder, it’s darker, and the music is usually swinging. You don’t have to do the full white-tablecloth dinner to enjoy the menu.
The Melvyn's Prime Burger is the go-to here. It’s $29, but it comes with aged cheddar and whiskey-marinated onions. It's a "messy-in-a-good-way" situation. If you’re just there for the music and a drink, the Truffle Pommes Frites or the Beet Pickled Deviled Eggs (with maple bourbon bacon) are the smart plays.
The martini is the unofficial drink of the house. Specifically, the Ingleside Old Fashioned or a tableside-shaken Absolut Elyx Martini. They don't skimp on the pour.
Pricing and Reality
Let’s be real: Melvyn’s isn't cheap. You’re paying for the history, the live piano, and the fact that the servers actually know your name by the end of the night. There is often a Wellness Surcharge (usually around 4%) added to the bill to help with staff healthcare. It's becoming standard in Palm Springs, but it's good to know before the check arrives.
Brunch is the Desert's Best Kept Secret
Everyone talks about dinner, but Melvyn’s brunch is arguably a better value. The Bottomless Bubbles for $25 (Cava or Mimosas) is a legendary way to spend a Sunday morning.
The Palm Springs French Toast is a sugar bomb—boysenberry sauce, cinnamon honey mascarpone, and candied pecans. It’s $16 and worth the subsequent nap. If you want savory, the Melvyn’s Cobb with U6 prawns and Point Reyes blue cheese is a massive, fresh option that feels very "lunch at the club."
What Most People Get Wrong
People think Melvyn’s is a "special occasion only" spot. Honestly? It’s best when you just go on a Tuesday night for a burger and the piano bar. You get the same level of service without the pressure of an anniversary dinner.
Another misconception is the dress code. While they used to be very "no-shorts-no-entry," things have relaxed. You’ll still see people in sequins and suits, but a nice pair of jeans and a collared shirt won't get you kicked out. Just don't roll in wearing a sweaty gym t-shirt. Respect the history.
Actionable Tips for Your Visit
- Request Table 13: If you want the Frank Sinatra experience, ask for his favorite booth. It’s tucked away and offers the best view of the room.
- Timing is Everything: If you want to see the lounge at its peak, arrive around 8:00 PM when the live music is in full swing.
- The "Hidden" Sides: Don't sleep on the Creamed Spinach or the Loaded Baked Potato. They are steakhouse staples for a reason, and Melvyn’s does them with an obscene amount of butter and flavor.
- Reserve the Wellington: If your heart is set on the Beef Wellington, mention it when you make your reservation. They do run out.
- Check the Season: In the winter months, the outdoor patio is gorgeous, but the interior dining room is where the actual soul of the restaurant lives.
Whether you're there for the $160 Seafood Tower or just a $12 French Press, the menu is designed to make you feel like you've stepped out of the "real world" for a few hours. That, more than the Steak Diane, is why people keep coming back.
To experience the full legacy of the desert, head to Melvyn's for a late dinner, order the Steak Diane, and stay for the Bananas Foster.