"I wrestled with the idea of ordering a popular but basic appetizer this week. Yet here we are talking about the artichoke dip from the Copper Room in Yucca Valley. First, this restaurant is a beacon in the entire region, which includes San Bernardino County and Coachella Valley. The former airstrip lounge converted into a restaurant with 1970s vibes is an outstanding spot for cocktails, serving an inventive menu that includes garlic shrimp toast with togarashi butter, Flannery Farms hangar steak with garlic-ginger broccolini, and the wonderful spinach artichoke dip. The latter dish successfully balances cream cheese and Gruyere with loads of shredded spinach and artichoke. Eat this the second it makes its way to the table and you’ll likely order one more for the group. To pair, order a gimlet sour, a mai tai made with four types of rums, or the 1957 martini served with a crostini topped with smoked trout roe, shrimp, and tapenade, which can be a meal unto itself." - Eater Staff
