Lobby Bar & Grill @ Pechanga Resort & Casino

Just enjoyed the music of Tralaine at the Lobby Bar. Keep your eye out for her beautiful music. Will be back the next time she pkays.

Food is so good here!!! My pancakes were tasty as heaven clouds! So soft, fluffy, just ideal...Thank you, the chef of Lobby Bar & Grill!!! I will never forget them!

Breakfast was the best! Compliments go to the chef and the service!!!!

Was not disappointed as you can see by all of my awesome plates of food. I came for the brunch and was very pleased that all the food was very good quality. Everything was made fresh and was very delicious in flavor. I would definitely eat here again.

Pomegranate Mule made with Tito’s Vodka, pomegranate, and ginger beer. I am becoming a mule lover so when I saw that this had pomegranates in it, I simply had to order it. The mule was smooth with the tangy, sweet flavor of pomegranates. Rating: 5/5

Stuffed Bone Marrow Toast served with braised oxtail & mushroom ragu and crispy brussels sprouts. The presentation reminded me of Twinkies. The toasts were cut into rectangular blocks and the bone marrow “crème” was piped into the toast just like the popular snack cake. I loved the bone marrow crème and could eat that for days. The toasts were crispy on the outside, yet spongy on the inside; well-suited to sop up the oxtail and mushroom ragu. The brussels sprouts added a bittersweet flavor to the mix. Rating: 5/5

Steak & Frites is a prime grilled steak (choice of filet mignon or hangar steak) topped with your choice of bleu cheese butter, peppercorn crust, bordelaise sauce, or garlic herb butter served with hand-cut pommes frites and arugula salad. I love the combination of filet mignon and bleu cheese. The bleu cheese butter added a fatty, pungent creaminess to the lean filet. The filet itself was perfectly grilled rare and so tender it could be sliced with a butter knife. The pommes frites were expertly fried with crispy exteriors and tender potato inside. Rating: 5/5

Braised Short Ribs are served with potato rosti, red cabbage mostarda, baby carrots, and horseradish gremolata. This portion of braised short rib was HUGE! This would be great for my hubby - the hungry man portion! The short rib was so tender, and the aroma of red wine permeated the senses. The potato rosti had a nice crispy exterior and creamy interior. The red cabbage mostarda added an acidic sweetness to the dish as the horseradish gremolata spiced up the taste buds. My mom said that this was the best short rib she has ever had! Rating: 5/5

Giant Raspberry Macaron made with soft almond cake topped with Bavarian cream, fresh raspberries, a crunchy macaron shell, and decorated with raspberry gelée and gold leaf. It was the perfect ending to a fabulous meal. It was decadent, creamy, tangy, and delicious! Rating: 5/5