Morgan's in the desert

Walter H. Morgan understood that the heart of hacienda-style hospitality is the opportunity to gather for an exceptional, freshly prepared meal. That’s why he took special care to create an ambiance of comfort in his original dining room. That same spirit has been captured at Morgan’s in the desert.

Three-time James Beard award-winning chef and pioneer of the farm-to-table movement, Jimmy Schmidt draws inspiration from the bounty of the Coachella Valley to produce contemporary American cuisine. Using traditional cooking methods, Chef Schmidt has created a menu of bold-flavored, straightforward dishes, highlighting the finest local ingredients, grown and raised responsibly. Morgan's in the desert incorporates the freshest ingredients from the rich bounty of the Coachella and surrounding valleys.