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Desert Dining In Style - Copley’s on Palm Canyon

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Copleys on Palm Canyon

By: Kelly Taggart
Photos: Allen Carrasco & courtesy of Andrew Copley

Imagine, if you will, a tranquil desert scene nestled at the base of picturesque San Jacinto Mountains. The sun sets gently, turning the evening sky into a breathtaking canvas of color. You sit quietly on the patio of a retro-chic estate taking in all of the quiet beauty and soothing warmth that is known as Palm Springs.

Copley's Restaurant on Palm Canyon A gentle breeze wanders through, and with a tempting pass leaves a lingering scent - A mouth-watering aroma delicately graced with hickory, herbs and oh-so-much-more. As you come to your senses, you realize with delight…you’ve arrived at Copley’s on Palm Canyon and you’re about to have the meal of a lifetime!

Located in part of the former Cary Grant estate in the heart of Palm Springs, guests of Copley’s have been known to occasionally experience a sense of nostalgia while dining outside on the patio. Indoors, the ambiance is warm and inviting with a casual yet sophisticated vibe - A welcoming atmosphere where each guest feels like part of the family.

Copley’s on Palm Canyon opened its doors in December 2004 and quickly became one of the premier eateries in Palm Springs, garnering both local and national recognition. Ever since opening, it has consistently been rated among the top local restaurants by Zagat’s and the New York Times.

The Copley's Experience The menu is a colorful array of contemporary yet upscale American cuisine infused with traces of tropical and European flavors. Executive Chef Andrew Copley brings an extensive 20-year culinary background at five star restaurants and hotels across the world and is known for his innovative dishes.

Upon earning a degree at Westminster Culinary College in London, Chef Copley gained experience at the world-renowned Savoy and Park Lane hotels and proceeded to tour the globe as he acquired prestigious culinary positions and numerous “best of” honors at a number of top establishments. He ultimately settled in the desert hotspot of Palm Springs, where he soon realized his dream of opening his own restaurant along with his wife, Juliana Manion-Copley, and friend, Greg Butterfield.

Having grown up in the hotel industry traveling the world, Juliana Manion-Copley brings a wealth of knowledge in diverse areas of business from marketing to special events and finances. Under her leadership as Business Manager, Copley’s on Palm Canyon has become the premier eatery in the popular desert locale beloved by locals and visitors alike.

The third owner at Copley’s, Greg Butterfield, is known for his extensive knowledge in various types of food, wine, styles of service, and guest satisfaction. He manages the facility and the front of house operations and oversees the restaurant wine program. From boutique wines to well known favorites, Greg is recognized for his ability to capture the subtle nuances that pair wonderfully with Chef Copley’s cuisine. His attention to detail and incredible customer service have contributed to the restaurant’s loyal following of customers and proven track record of growth and success.

Dining At Its Best

Copley’s on Palm Canyon has built a reputation as the ideal place for everything from intimate meals and impressive business dinners to special events for larger gatherings ranging from garden cocktail parties to elegant weddings and receptions. The restaurant interior offers a comfortable and warm environment perfect for groups of 20-55 while the garden and patios present an ideal setting with mountain views, fountains and firepit for groups of up to 120.

A recent expansion of the outdoor dining facilities includes a new private patio with a custom-built wood-burning oven, which offers unique, private dining at its best. Guests can order off of the regular menu or work with Chef Copley to create a “family style” dinner from the wood-burning oven. Rather than simply offering a standard group menu, Copley’s on Palm Canyon works with event coordinators to create a customized menu using the freshest produce and seasonal ingredients available, along with a dessert sampler for each guest.

Andrew Copley Cooking with Copley

Culinary enthusiasts take note! Executive Chef Andrew Copley proudly offers cooking classes at Copley’s on Palm Canyon.

Happy hour cooking classes are held outside in Copley’s beautiful courtyard overlooking the mountains. For only $35, participants will enjoy a glass of wine and hors d’oeuvres along with a demonstration by Chef Copley. Guests who choose to stay for dinner will receive 25% off of their total bill.

Copley’s also offers an extended three-course lunch cooking class. Each guest is treated to a delicious three-course lunch paired with wines. Guests will also receive recipe cards so they can replicate the dishes at home.

Absolutely delectable, Chef Copley offers one of his signature dishes for you to taste test in your own at-home gourmet kitchen.

Roasted Beef Filet with Basil, Mint & Ginger

Roasted Beef Filet with Basil, Mint & Ginger Ingredients

  • (6) 5oz. beef tenderloins
  • 2/3 cup olive oil
  • ½ cup roasted garlic
  • 1 tablespoon ginger (minced)
  • 1 cup basil leaves (firmly packed, chopped)
  • 1 cup mint leaves (firmly packed, chopped)
  • 1 tablespoon thyme (chopped)
  • 2 tablespoons tarragon (chopped)
  • 1 lemon (minced zest & juice)
  • 1 tablespoon clove honey
  • 1 tablespoon whole grain mustard
  • Kosher salt
  • Black pepper


Preheat Oven to 450º
Season the steaks and bring to room temperature.

  1. In a medium sauté pan, heat the olive oil on medium heat, add the garlic and ginger and cook for 1 minute.
  2. Stir in the basil, mint, thyme, tarragon, and lemon zest and then remove from heat.
  3. In a small bowl, whisk the honey, lemon juice and mustard and add the herb mixture.
  4. In a large sauté pan over high heat, sear the fillets on all sides.
  5. Place the steaks on a baking sheet and spread a tablespoon of the herb sauce over each steak.
  6. Bake in the oven for 4-5 minutes, turn the steaks over and repeat the process.

Use remaining sauce for dinner.

Baby Arugula, Red Radish, & Parmesan Salad


  • 2 lbs pre-washed baby arugula leaves
  • 12 each red radish (washed & thinly sliced)
  • 1lb asparagus (trimmed, blanched)
  • 8oz shaved or grated parmesan cheese
  • 3oz citrus olive oil


  1. In a large bowl mix together the arugula, radish, asparagus, and cheese, toss the salad with the olive oil coating evenly.
  2. Place a handful of the salad on each plate and lay the steaks to the side.
  3. Drizzle delicately with the remaining sauce and ENJOY!

Visit Copley’s on Palm Canyon
621 North Palm Canyon Drive
Palm Springs, CA 92262

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