CMCulinary Elegance in the Desert
interview by Jorge Perezchica
Nestled in the heart of Palm Springs, Mr. Lyons Steakhouse emerges as a culinary haven, seamlessly blending timeless steakhouse classics with a dash of contemporary flair. Originally named Lyons English Grille in 1945, the historic space underwent a meticulous transformation in 2015, evolving into the sophisticated dining establishment we know today, paying homage to its original owner, David Lyons.
Stepping into Mr. Lyons is akin to entering a time capsule, where the harmonious melodies of jazz and the clinking of martini glasses transport patrons to a bygone era. Embodying both luxury and creativity, the menu at Mr. Lyons proudly champions local farms, delivering a culinary experience marked by exceptional service.
With five distinct spaces to explore—The Grand Salon, The Lounge, The Conservatory and Terrace, The Private Dining Room, and Seymour’s — Mr. Lyons invites guests to savor the epitome of Palm Springs grandeur. The Grand Salon, a spectacle of opulence, beckons patrons to adorn their finest attire and relish the ambiance while toasting with sparkling champagne. It’s a rendezvous with the quintessential Palm Springs allure.
During my visit to Mr. Lyons Steakhouse, the culinary journey began with the enticing freshness of Shrimp Cocktail and the wholesome goodness of Superfood Salad as starters. The signatures menu offered a myriad of tempting options, and I couldn’t resist the flavorful Kimchi Fried Rice, the succulence of Roasted Chicken, and the classic Fillet 6 oz paired with the renowned Lyons Steak Sauce. To conclude this exquisite dining experience, I treated myself to the decadence of Crème Brûlée. Each dish was a delightful exploration of flavors that made my visit truly memorable.
Now, our focus shifts to the visionary Tara Lazar, a restaurateur and hotelier with an impressive journey from Cheeky’s to F10 Creative, has not only shaped the culinary landscape but has also fostered a deep sense of community through her innovative ventures. Read on for the Coachella Magazine interview.
Coachella Magazine: Can you share the inspiration behind the transformation from Lyons English Grille to Mr. Lyons Steakhouse and the significance of paying homage to Mr. David Lyons?
Tara Lazar: It was always meant to stay a “classic” steak house. F10 wanted to give it new life and work directly with local farmers to get the best quality possible, but it needed a “modern” reimagining in terms of design.
I met with David Lyons several times over the year prior to purchasing and a real friendship developed between us. David’s desire was to sell to someone local, as it had been a family business for close to 70 years! I’m thrilled he felt that I was the right choice. To honor his legacy – and our friendship – I decided to name it after him.
CM: Mr. Lyons Steakhouse combines classic steakhouse traditions with modern luxury. How do you balance the timeless appeal of steakhouse classics with innovative culinary concepts?
TL: I’m always inspired by seasonal ingredients and the relationships I’ve built over the years with many vendors. Our local community is so important to me. I don’t like to mess with the classics, but I do always strive to introduce a variety of seasonal and creative dishes in as many ways that I can. It was also key that we offer lots of vegetarian options, too.
CM: Could you tell us about the role of local small farms in shaping your menu and how you prioritize sourcing locally?
TL: This role is key in all of our F10 concepts and has been for over 15 years. We don’t always think about how important it is to source as many ingredients as possible as close as possible, but it helps ensure freshness, flavor and seasonality. You can truly taste the difference.
CM: What elements of your restaurant do you believe set it apart from other steakhouses in the area?
TL: We are local, born and bred in Palm Springs, California! Our service and attention to detail are second to none. We always strive for seasonality from local farmers, include an array of delicious vegetarian options, and boast an eclectic and thoughtfully designed space that you’ll want to return again and again to.
CM: The combination of jazz standards and martinis is a nostalgic touch at Mr. Lyons. How do you incorporate these elements into the dining experience, and why do you think they resonate with your guests?
TL: We like to keep it eclectic and unexpected with our music. Jazz standards go perfectly in the space, but can also feel stuffy and dated. I think our guests pick up on the style and sounds that match our diverse menu.
CM: In a rapidly changing culinary landscape, how do you anticipate the future of Mr. Lyons Steakhouse evolving while maintaining its core identity and values?
TL: Being invested in the ever-changing food scene is in our blood, and is a core value of everything we do at F10. Traveling abroad also informs our dishes; I love to travel! It is so fun to watch what is happening all over the world, tasting new recipes and making them our own. But it’s important to remember that a classic is a classic for a reason.
CM: What are some upcoming developments or special events that diners can look forward to at Mr. Lyons Steakhouse?
TL: We have a really amazing Happy Hour, Wednesday through Sunday from 5-7pm, and this is a great way to try smaller portions of our menu and explore what’s new. We are also in the process of curating special wine dinners with some of our favorite wineries that you won’t want to miss. Maybe even some live music during the week? And a classic Manhattan at our bar is always a good idea.
CM: Finally, could you describe the role of Seymour’s within the restaurant and what makes it a unique addition to the Mr. Lyons experience?
TL: Seymour’s is actually named after my father, Seymour Lazar, and it is unique for many reasons. If you don’t know it’s there, you may not find it! It’s sort of a secret, intimate, “In the know” neighborhood spot. It also features many of the original design elements from Lyons English Grille, incorporated within its new personality. The inside of Seymour’s is very small, but there’s also a huge patio and bocce ball court right outside, with a view of the mountains.
MR. LYONS STEAKHOUSE
233 E Palm Canyon Dr
Palm Springs, CA 92264
(760) 327-1551
HOURS
Wednesday – Sunday: 5:00 pm – 10:00 pm
Open Xmas Eve // Closed Xmas Day
Monday – Tuesday: Closed