PALM SPRINGS, CALIFORNIA · LIVE FIRE SINCE 1992
Kaiser Grille
the Wood-Fire Chophouse
of Palm Canyon
FIRE · SALT · LINEAGE
Wednesday, September 23rd
The Daily Meat & Fish Sheet
what the butcher broke this morning &
the fresh fish that arrived on ice
Three generations of butchers, on the corner of Palm Canyon Drive.
“Lebanese by name, Mediterranean in spirit, chophouse to the bone.
Prime (or higher) beef and livestocksock aged and broken in our own room
Almond, oak, & cherry lump charcoal · live fire- nothing else
THE ROOM BEHIND THE FIRE
There is a butcher behind the dining room.
Every piece of meat on our menu is aged in house, broken here, cut and trimmed by hand in our own room. Shortloins and rib loins hang for a minimum of forty-two days. The number is a minimum, never an average. Nothing leaves the room before it is ready.
USDA Prime from the Brandt family in the Imperial Valley — one family, one ranch, one breed since 1945. Three hundred days on a vegetarian diet. Never hormones, never antibiotics, never beta agonists. All natural, source verified, sustainably farmed.
Brandt Beef is the constant. Beside it, the sheet will name Mishima Reserve American Wagyu, Stone Axe Full Blood Wagyu and A5 Japanese Black from Kagoshima, Omi, Hida or Hyogo. What is in the room today is on the chalk—identified by ranch, origin, grade, age and actual weight. Ask, and we will bring your cut to the table before it goes on the fire.
Two standards run underneath everything we serve.
The Ranch Standard: pasture-raised, all natural, free of added hormones, antibiotics and growth promotants, ranch-specific and single-source.
The Water Standard: fresh and pristine, wild or sustainably raised, guided by Monterey Bay Aquarium Seafood Watch. We hold to both standards—even on the days it costs us.
Our Story
The
chophouse it
was always
meant to be.
Our family has fed Palm Springs and the Coachella Valley since 1992 — and our fires burn brighter than ever. Prime steaks and chops dry-aged and broken by hand in our own room, cooked over live flame, in a 1956 desert-modern landmark on Palm Canyon Drive.
We come from butchers. Three generations of them—from Lebanon, to the mountains of Colorado, to the Coachella Valley. The knife skills, the standards, and the family welcome have never left.
live fire on this corner
almond wood, every night
generations of butchers
E. Stewart Williams building
At The Table
Every menu begins
at the fire.
From the dry aged, signature lineage double porterhouse cut presented to your table, to the family Lebanese heirloom recipes, and the butcher board by the ounce at the Block and Barrel.
The Lebanese recipes came down from Sito and from my mother, hand to hand across the generations.
Founder, Lee Morcus
Our building
A Palm Springs
original.
E. Stewart Williams — who drew Sinatra’s Twin Palms and the Palm Springs Art Museum — designed this building in 1956, for Haggarty’s, a women’s clothing store.
Steel, glass, and an arched canopy that ran all the way to the sidewalk. Kaiser Grille has been here since 1992. The steel is still standing, and Williams’s tongue-and-groove ceiling is still up there, above the one you can see.
Sito’s table at Kaiser Grille
The Block
& Barrel
Pull up to The Block & Barrel — a butcher’s counter, a full bar, and the family’s welcome, all evening.
The bar holds the center, with a room on either side of it — the Fireside and the Salt Side — and the outside Canyon Terrace on Palm canyon Drive and Arenas Road a. Take a stool, take Sito's Table, or take the evening air. Our family is behind all of it.
Where the butcher pours.
No reservations needed.
Private events
Gather at the fire.
From a long table on the patio to a full buyout of the house, Kaiser Grille hosts celebrations the way our family always has—generously, over good fire and good wine.
Four desert patios
Family-style & plated menus
Landmark dining room
Full buyouts
