Alice B. restaurant, located in Palm Springs, offers a dining experience where Southern California’s seasonal bounty meets Mediterranean-inspired flavors. Helmed by Executive Chef Lance Velasquez, the restaurant is a creative collaboration between him and culinary icons Susan Feniger and Mary Sue Milliken. Chef Lance, who draws on his deep-rooted Northern California culinary background, infuses the menu with both personal touches and a dedication to quality ingredients. With a welcoming ambiance inspired by Alice B. Toklas and Gertrude Stein, Alice B. stands out not only for its food but also for its commitment to community and inclusivity, further enhanced by its location within the LGBTQ+ Living Out community. Chef Lance’s approach is simple but flavorful, celebrating sustainability and the joy of shared dining experiences.
At Alice B., we sampled a menu that highlighted the restaurant’s commitment to fresh, seasonal ingredients and global influences. The meal started with the Nectarine Salad, a vibrant mix of roasted yellow beets, toasted hazelnuts, and baby lettuce with a negroni vinaigrette, paired perfectly with Point Reyes blue cheese. The Soup of the Day, featured a chilled golden beet and cucumber gazpacho drizzled with extra virgin olive oil. This refreshing, light dish was a perfect starter, especially on a warm desert evening, and showcased the restaurant’s focus on using fresh, seasonal produce to elevate classic flavors.
For the mains, the Grilled Blackhawk Wagyu Denver Steak served with crispy fingerling potatoes, parsley butter, and a flavorful Worcestershire vinaigrette. The charred broccolini, with its hint of tahini, maple, soy, and lime, added a unique side note.
For the Market Fish, we sampled the swordfish, which was prepared and served with Brentwood corn, butter beans, Beeler’s bacon, fine herbs, lemon cherry tomatoes. The dish highlighted the seasonal ingredients, with the sweetness of the corn pairing perfectly with the meaty texture of the swordfish.
To end the meal, the standout dessert was the Tahini Ice Cream, drizzled with chocolate sauce and topped with crispy sesame seed clusters—a rich, indulgent treat that perfectly balanced the flavors of sweet and savory.
Get to know Executive Chef Lance Velasquez in the Coachella Magazine interview.
Coachella Magazine: Chef Lance, to kick things off, can you introduce yourself and share a bit about your background as a chef? What inspired you to pursue a career in the culinary arts, and what key experiences have shaped your journey?
Chef Lance Velasquez: I started working in the kitchen as a kid, helping my mom in the diner she owned in Sonoma County. I was happier being in the kitchen than I was at school, and when I was a teenager my friends and I agreed that we would all go to culinary school. Three of us ended up becoming chefs. I was very lucky to be starting my journey at a time in the Bay Area when there was so much energy and buzz around food. I was inspired by legends like Judy Rodgers, Alice Waters, and Thomas Keller, and I had the opportunity to be mentored by Gary Danko and Jan Birnbaum.
CM: You’ve worked at some of Northern California’s most prestigious dining venues. How did those experiences shape your culinary approach at Alice B.? What motivated you to transition from Northern California to Palm Springs?
Chef Lance Velasquez: My culinary approach at Alice B. is very much aligned with the experiences I’ve had working at those prestigious restaurants in Northern California – being super particular about the ingredients we use, cooking technique, and consistent execution from the whole team.
During the pandemic, my wife and I moved from the Bay Area to Palm Springs, looking for a smaller town vibe and a quieter lifestyle.
CM: How do Susan Feniger and Mary Sue Milliken’s culinary philosophies influence the menu?
Chef Lance Velasquez: Susan and Mary Sue are culinary icons and pioneers. The opportunity to collaborate with them on the menu and to cook and taste dishes together has been an incredible experience for me. They love global cooking and value sustainability, and are attentive to enhancing flavors through simple ingredients. All of these things have shaped the menu.
CM: Can you tell us about some of the standout dishes on the Alice B. menu? Are there any signature dishes that hold a special place in your heart or that you feel particularly embody the restaurant’s concept and culinary vision?
Chef Lance Velasquez: Of course, the cornmeal cheddar biscuits with seeded honey are special to me as that is a very personal contribution to the menu. But the seeded chicken cutlet represents the simplicity of a dish that delivers big flavor. Oh, and the house made tahini ice cream with sesame clusters is a great play on textures.
CM: As someone who geeks out on the chemistry and discipline of baking, can you share a memorable baking experiment or recipe that you’re particularly proud of?
Chef Lance Velasquez: When my wife and I moved to Palm Springs during the pandemic, I was at the height of my biscuit baking obsession. We launched Biscuit & Counter, a southern-style biscuit company that sold biscuits by the dozen and delivered to customers throughout the Coachella Valley. That grew into weekend biscuit brunch pop-ups in local restaurants, and then wholesale biscuit baking for cafes, restaurants and hotels. I am most proud of this biscuit experience because it is what created community for us in our new hometown of Palm Springs. We met so many wonderful small business owners and restaurateurs and made great friends during that two year experience.
CM: How have your experiences learning from biscuit masters like Carrie Morey and Scott Peacock influenced your baking techniques?
Chef Lance Velasquez: I got to make biscuits with Carey at a food and wine festival in Charleston, which was a blast. She introduced me to the concept of using different kinds of fats to make biscuits, like cream cheese instead of butter. With Scott, I baked biscuits on a historic plantation in Alabama. He shared with me the tradition of biscuit making and the integrity of working with the best ingredients. We used fresh-milled flours and homemade baking powder; baking with him in such an historic southern setting was memorable.
CM: How does the unique concept of Alice B., inspired by Alice B. Toklas and Gertrude Stein, influence the ambiance and dining experience?
Chef Lance Velasquez: We want to create community and a welcoming environment. I think the two large paintings in the dining room of Alice B. and Gertrude Stein set the tone for our guests when they dine with us. The paintings are elegant and these women were creative, which is how I like to think of the ambiance and the food at our restaurant.
CM: Can you tell us more about the rotating art gallery and how it contributes to the overall atmosphere of the restaurant?
Chef Lance Velasquez: All of the artwork at Alice B. has been created by local LGBTQ+ artists. It is always fun to see guests come in and recognize the work of a local artist or to have the artist come in and be excited to see their work on display. There was one piece of art on the wall that I loved seeing so much everyday when I came to work, that we bought it and it now hangs in my living room!
CM: Alice B. is located within the Living Out community. How does this setting impact the restaurant’s approach to community engagement and inclusivity?
Chef Lance Velasquez: It is definitely a unique opportunity to run a restaurant within such a special community. Although we are open to the public, we are always looking for ways to connect with the Living Out residents to use the restaurant to build community. We’ve had fun putting on biscuit making classes for the residents and this summer have started a prix fixe summer menu for the residents.
CM: When you’re not in the kitchen, what are some of your favorite activities or places to explore in the Coachella Valley?
Chef Lance Velasquez: I like getting up to the high desert for the day – Yucca Valley, Joshua Tree and 29 Palms are all fun and quirky and there is a lot of great food out there. We love La Copine and Luna Sourdough Bakery. I’m a gym rat too and enjoy kettlebell workouts. Otherwise, I’m kind of a homebody and happy to hang at home and love on my dogs.
CM: What exciting new dishes or projects are you currently working on at Alice B.?
Chef Lance Velasquez: Currently we are enjoying the bounty of local summer produce (sweet white corn, sun gold tomatoes, lemon cucumbers) and adding some specials to the menu. Seasonality is key to our cuisine, so we’re also starting to work on a new fall menu.
CM: Describe yourself in three words.
Chef Lance Velasquez: Big-hearted (that’s two words I guess) and tired.
CM: And finally, what do you love most about the restaurant industry?
Chef Lance Velasquez: I have been in the restaurant industry my whole life and I am still learning. I love that. Not only do I continue to learn from the greats like Susan and Mary Sue, but I also learn from my junior staff as they share family recipes that they’re proud of, that we can sometimes incorporate into the menu. And I love learning the personal stories of the staff, it’s what creates a team, when we all learn from each other.
WEB: www.aliceb.com
ADDRESS: 1122 E Tahquitz Canyon Way, Palm Springs, CA 92262
HOURS:
Wednesday, Thursday & Sunday
Bar Menu 4 pm – 9 pm
Dinner 5 pm – 9 pm
Friday & Saturday
Bar Menu 4 pm – 9 pm
Dinner 5 pm – 9 pm