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Jake’s Palm Springs Brunch

I’ve been enamored by Palm Springs for years. My walls are lined with vintage Palm Springs and Palm Beach photos by Slim Aarons, and I happen to adore Trina Turk, Jonathan Adler, and Gray Malin, all designers and artists who capture the bright, vivacious, and playful elements that sum up Palm Springs life.

We spent a day and night hiking and camping in Joshua Tree, followed by a few blissful days in the preciously posh dessert oasis that is Palm Springs. Despite the gloomy weather, we loved every minute of Palm Springs: the retro 60s style buildings, the palm trees lining cloudy, desert skies, and the culture of art and design. Our experience was bolstered by the fact we were staying at the Saguaro, a candy-colored 60s motel, renovated and modernized by the Sydell Group, the luxury property creation and management firm that developed the NoMad, the Freehand, and the forthcoming Line Hotel in D.C. That, and the fact that it was Modernism Week, a week dedicated to interior design, wherein the celebrity designers decorate Palm Springs historic homes and everyone else tours them. Everywhere we turned, Palm Springs was filled with artists and decorators in town for a week of design and style.

Downtown Palm Springs is lined with boutiques filled with posh, one-of-a-kind housewares and home furnishings. We window-shopped our way down the block before arriving at Jake’s, a bright, white, darling indoor-outdoor restaurant.

We were seated outside on the narrow patio, which is walled in by whitewashed wooden walls covered in greenery and filled to the brim with beautiful people, warmed by cocktails, conversation, and heat lamps.


Jake’s has a seriously impressive cocktail menu, with about 20 variations of cocktails: Bloody Marys, all types of champagne cocktails, vodka cocktails, and more. As it was Modernism Week, there was a dedicated cocktail menu inspired by the week of décor and design. So, we ordered some libations from that selection. Both were served in coupes, and both were delightful. 

The menu was stocked with mouth-watering brunch dishes, like a breakfast pizza, a steak and eggs sandwich, a croque Benedict and eggs in purgatory. This is a restaurant that knows how to make a crowd-pleasing brunch.

Steph was craving veggies, but I told her she wasn’t allowed to order a salad—Bitches have to order off the brunch menu. Instead, she selected the soy chorizo, kale, and egg white scramble, selecting steak over soy products at my aggressive prompting. The scramble was beautiful, packed with meat and veggies, and served with slices of wheat toast and breakfast potatoes.


As I have a ravenous appetite, I love breakfast sandwiches and Benedicts. My eyes seized upon the Eggs Blackstone, a sandwich with spinach, roasted tomato, Parmesan cheese and apple smoked bacon on English muffin topped with two sunny side eggs and Hollandaise sauce. Is there a more delicious description? I think not. The presentation was beautiful, and the side of potatoes, served with roasted red peppers, was also quite delicious.

I was incredibly impressed with this dish, as the roasted tomatoes with spinach were covered in melted Parmesan and went so well with the eggs. I loved each bite. Plus, the bacon was thick and perfectly cooked, not too crunchy, not too greasy, but just right. Last but not least, the eggs were cooked exactly as I had requested—over medium—and fried oh-so-beautifully.


We also ordered the banana chocolate chip waffles, as we always have to try a sweet dish, in the name of research. I don’t normally go wild for waffles, but the addition of bananas and chocolate broke the tie between the waffles and the French toast. We’re glad we made this call, as we rapidly polished off this plate of classic waffles. I can’t quite pinpoint why these waffles were so good: a classic Belgian waffle, cut in chunks of four, covered with chocolate chips and sliced bananas. It was just a classic brunch dish, perfectly executed and incredibly satisfying. I will crave these waffles for years to come, I’m afraid.


As it turns out, Jake is not a person but a charming little white Westie terrier, whoss portraits line the walls in the bathroom. And, these are no normal portraits, as Jake is quite the world traveler, so his are labeled to highlight his globe trotting forays. Fortunately, for the restaurant, the darling puppy portraits make you forget you waited 15 minutes to use the one restroom.


We had admired the display cases full of house-made, stunning cakes on our arrival, so we just knew we had to have a slice of cake. However, near the end of our brunch, we were feeling quite full and quite gluttonous after three straight days of dining and drinking. The bartender convinced us to try something, so we naturally went for the Citrus cake. Steph is all about bright colors and creativity, and I let her make the call, knowing full well she would pick the three-colored cake. The three-layer cake comprised lemon, orange and lime, with a date buttercream frosting. It looked beautiful, but I was hesitant to give it a taste. Particularly as I prefer classic desserts and desserts that include chocolate. But, this confection was incredibly moist, so much so that each bite literally melted in your mouth.


The Bitches say: A. This go-to Palm Springs brunch spot is filled with stylish locals and exudes charm. We appreciated the hearty brunch fare, as well as inventive cocktails and delicious desserts. It’s not to be missed!

Jake’s Palm Springs
664 N Palm Canyon Drive
Palm Springs, CA 92262

Jake's Menu, Reviews, Photos, Location and Info - Zomato

Cori Sue

Co-Founder, Pro Bruncher

The co-founder of Bitches Who Brunch, Cori Sue loves brand strategy, social media, red wine, and pink lipstick.

3 thoughts on “Jake’s Palm Springs Brunch”

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  1. My husband and I always enjoy Jakes!! We make a point to visit every time we vacation in Palm Springs….. sadly, never often enough! Service is always great, the mojitos are cool and refreshing and the food is exquisite! We love the Lobster Tempura, watermelon gazpacho and BBQ ribs among others.
    Looking forward to our next dinner there on March 29
    David George & Dean Rizzo

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