soboba casino canyons restaurant sunday brunch

In a 55-degree room, Mortazavi gleefully showed off his wide assortment of red and white wines. “I would say there is not anyone with a better list than ours in Riverside County.” He said he hopes that with more than 250 wines from within California and across the world, that people would will be able to find something they like, no matter their tastes. “What we would like to see is a bottle of wine at every table,” Mortazavi said. The bar features cocktails, including more than 30 kind of martinis and small plates of food such as bacon-wrapped dates, surf ‘n turf sliders, a charcuterie board and smoked lamb and goat cheese enchiladas. Foods or whoever, but to be able to do more local stuff and support that is nice,” he said.ĭiumenti said the resort not only sought to bring something different to casino-goers but also satisfy a need for a fine dining restaurant in the local area.Ĭanyons boasts a bar area that will open one hour before the restaurant at 4 p.m. “It’s easy to just order from Cisco or U.S. The micro greens, honeycomb and mulberries used in the dishes came from Southern California farms. He’s also been trying to use local, fresh ingredients. He said he has been trying to incorporate native ingredients such as acorn blossoms and sage into some of the dishes. Some of the other menu items include pan fried halibut ($36), bacon-maple pork tenderloin ($26) and wild boar and sage pappardelle pasta ($30).īrian Diumenti, executive chef for the resort, said that the native terrain plays a role in more than just the artwork but also in the ingredients within the food. Mortazavi said Canyons’ menu is more expansive than a steakhouse because it also boasts extensive selection of seafood, poultry and “California Noveau” cuisine. “We like to call it our gourmet restaurant,” Mortazavi said. It’s the final eatery to open at the resort - the 200-room hotel, gaming floor and most of the other eateries opened around the end of February.Ĭanyons has several premium cuts of steak on its menu, ranging in price from $39-$60, including filet mignon, bone-in ribeye, New York Strip, and petit filet, but Director of Food and Beverage, Victor Mortazavi, cautioned that it’s not a steakhouse.

The restaurant, which has seating for about 160 people, opened to customers for dinner for the first time on April 22.

Huge fixtures radiate soft light over dozens of tables topped with crisp white table cloths paintings of mountains and native plants line the cream-colored walls and tile and dark rich woods are everywhere inside Canyons, the fine dining restaurant at the new Soboba Casino Resort.

The restaurant opened on Monday, April 22 ◆ By Alex Groves

Soboba casino canyons restaurant sunday brunch