Open every day from 11am-5pm serving our take on classic, simple “Americana” fare, the Pantry features a simple breakfast included in your room consisting of homemade breads & pastries, fruit, yogurt and granola, as well as daytime lunch selections highlighted on the menu below. Holiday House proudly serves Verve coffee. On ‘Fried Chicken Fridays’ the Pantry serves up a family style supper for a select number of guests. Each fried chicken dinner has 3-courses with a traditional, while unique interpretation of Southern cuisine. On Tuesdays, we feature another family style dinner menu focusing only on plant based food. Plant Based Tuesdays, “PBT”, focuses on food from an health, ethical and environmental point of view. Each menu slightly changes each week. Each dinner has a select number of seats and reservations are required. We strongly recommend reserving seats as far in advance as possible. No substitutions or alterations.
The bar remains open until 11pm daily, offering a full bar with wine, beer and spirits. Feel free to call for more details. Guests not currently staying at the hotel must call ahead for reservations and the restaurant is 21 years and over.
The chef at The Pantry is Gabriel Woo. Chef Woo was born in Mexico and raised in Palm Springs, California. Chef Woo believes in using fresh ingredients from local farms and purveyors. His culinary skills are centered around classical french techniques, while using ingredients and influences from the wider Coachella Valley. Chef Wood has received accolades from the Wall Street Journal to Conde Nast Traveller. Chef Woo was recently invited to cook at the James Beard House in 2019, where his “localized” approach to cuisine will be put on display.