Who doesn’t love the idea of a secret bar? Seymour’s, a secluded lounge hidden behind a black curtain at Mr. Lyon’s Steakhouse, serves up delicious craft cocktails in a historic setting. A bartender at Birba let us in on the secret, so we’re passing it on to you.
To get into Seymour’s, just walk into Mr. Lyon’s and inform the hostess that you’re there for Seymour’s. They’ll point you in the right direction. We made our reservation for Mr. Lyon’s for 9:00 PM and then headed over about and hour and a half early so we could enjoy an aperitivo at Seymour’s. It’s dark and cozy, with an old-school glamorous vibe.
We tried a couple of cocktails from their extensive list, and both of them were really good. We thought the Ocotillo Blossom, with bourbon, Blood Orange bitters, muddled bell pepper, honey, cayenne pepper, and egg white was especially creative (when was the last time you had bell pepper in a cocktail?). The Live at Eudokon, with scotch, yuzu liqueur, orgeat, lemon juice, and flamed bitters, was also really good, and the presentation is pretty spectacular.
Mr. Lyon’s serves old-school steakhouse classics in an upscale, yet laid back dining area, perfect for vacation. If you don’t go to Seymour’s first, the restaurant also has a great cocktail list, featuring classics like “Mr. Lyon’s Honest Martini,” the Aviation, and the French 75. We also found the wine list to be extremely reasonably priced.
We started with a shrimp cocktail, which was one of the best we’ve had. The shrimp are seasoned with a bold spice mixture of dill and Old Bay, which was different but very good. We also loved the wedge salad, which is made with Point Reyes blue cheese.
It was really hard to decide between the Beef Wellington and the Lobster Thermador, but we went with the former, and it was spectacular. We’re planning to try to replicate one at home, and our server let us in on a key step: searing the beef tenderloin before it gets wrapped in puff pastry.
If you’re headed to Palm Springs, be sure to book a reservation at Mr. Lyon’s. It was definitely our favorite dinner of our four-day trip.
Thank you to Alaska Airlines for sponsoring this post.
