Johnny Costa's Ristorante traces back to chef-owner Johnny Costa, who moved from New York to Hollywood in the 1960s and later spent a decade as Frank Sinatra's personal chef at his desert home. Costa has since passed, and the Costa family now carries on the restaurant he built, keeping his recipes on the menu.
The kitchen makes pasta fresh daily and runs a brick oven for its pizzas. Costa's own recipes anchor the menu, including veal saltimbocca and a classic cioppino, alongside Steak Sinatra and a clam dish named for the singer who used to dine there. Other dinner staples include Angel Hair Shrimp Pomodoro, Linguini with Clams, lasagna, and ravioli, and regulars also point to the chicken parmesan.
The room leans into its midcentury roots — candlelit tables, classic Italian music, an old-school supper-club feel — with both indoor and outdoor seating in downtown Palm Springs. Service is frequently described as friendly and professional, and the place has built a reputation as a dependable, authentic Italian spot in the desert.
The kitchen makes pasta fresh daily and runs a brick oven for its pizzas. Costa's own recipes anchor the menu, including veal saltimbocca and a classic cioppino, alongside Steak Sinatra and a clam dish named for the singer who used to dine there. Other dinner staples include Angel Hair Shrimp Pomodoro, Linguini with Clams, lasagna, and ravioli, and regulars also point to the chicken parmesan.
The room leans into its midcentury roots — candlelit tables, classic Italian music, an old-school supper-club feel — with both indoor and outdoor seating in downtown Palm Springs. Service is frequently described as friendly and professional, and the place has built a reputation as a dependable, authentic Italian spot in the desert.