Restaurant Pop Ups, Craft Food Makers & Spirits
The newly enhanced Terrace will cater to festival goers who share a passion for healthy, local and sustainable ingredients. Look for top chefs and restaurants from across Los Angeles and the Coachella Valley serving hand-crafted dishes alongside the regions top artisanal vendors offering a delectable array of hand-made edible treats and a Stumptown coffee bar. Pop-up restaurants will include Crossroads, Strippedback UK, Mexicali Taco & Co., and Night + Market. Additional bites in a 21+ area include gastro-pub favorites from Mohawk Bend, Beer Belly and Tony’s Darts Away.
The Terrace also includes yurts that will house outposts of Stumptown and Salt & Straw from Portland, as well as independent makers curated by Artisanal LA with local crafters including Bon Puf, Sweet Clementine’s, The Fancy Boyz, Crazy Go Nuts!, Le Bon Garcon, Z Confections, Plush Puffs, YES Bar, Crème Caramel LA, and Dried & True Beef Jerky.
THE ROSE GARDEN
The Rose Garden, open to VIP pass holders, features four bars from LA local Cedd Moses, including Honeycut, Seven Grand Whiskey Bar, Caña Rum Bar and Las Perlas. Southern California-based pop-up restaurants in the Rose Garden include favorites Semisweet Bakery, dishes from Joseph Centeno Group (Bar Ama, Baco Mercat, Orsa & Winston), The Church Key and Sugarfish.
OUTSTANDING IN THE FIELD – DINNER IN THE ROSE GARDEN
Outstanding in the Field, a roving culinary adventure, aims to reconnect diners to the land and the origins of their food by honoring the local farmers and food artisans who cultivate it. At Coachella, festival goers can enjoy a four-course meal, complete with a welcome cocktail curated by Goldie’s or Eveleigh (alternating evenings), beer and wine, served family style and cooked by notable chefs in the beautiful Coachella Rose Garden. Participating chefs include Casey Lane (The Tasting Kitchen), Steve Samson (Sotto), Greg A. Daniels (Salt Air), Rory Herrmann (Sprout Restaurant Group), and Clark Staub (Full of Life Flatbread), with more to be announced. Tickets are priced at $225 per seating. Seatings are available at 5:30p and 7:30p each weekend and can be purchased through coachella.com.
For early morning and late-night eats, campers can snack on comfort food and goods from Short Order, Stumptown coffee, Clover Juice, and La Quinta Baking Company.
As in years past, there will be something for everyone no matter what your dietary restriction might be. This year we are putting an extra focus on this and making it even easier to find. Vegan, Raw Vegan, Gluten Free, and Kosher food vendors will be grouped together (in the Terrace) to give you more options. As usual, there will be plenty vegetarian food available throughout all of our food areas. When you’re on-site, refer to the Coachella app for locations and options to make sure you’re in the know.
More information on each of the featured vendors…
THE TERRACE / POP-UP RESTAURANTS
CHEF Tal Ronnen & Scot Jones / Los Angeles, CA / Terrace
Crossroads offers inventive small plates, creative cocktails, and stylish setting – all emphasizing a refined plant-based dining experience. “Mediterranean inspired small plates like lentil flatbread, kale spanakopita, and chile-and-cumin-spiced carrots invite sharing. And the atmosphere encourages you to linger: chandeliers, wing-backed chairs and an original Toulouse-Lautrec print lend an air of sophistication to the restaurant and adjoining private dining rooms.”– Sunset Magazine
MEXICALI TACO & CO.
Esdras Ochoa & Javier Fregoso / Downtown LA / Terrace
Since opening, Mexicali Taco & Co has garnered popularity and accolades with its Northern Baja centric cuisine, flame-grilled meats and abundant salsa bar. “It’s good to see Mexicali Taco back and stronger than ever. As trucks and tables grow and fall away with time, it’s nice to know that greatness endures. And when it comes to Mexicali, their asada is truly great.” – Serious Eats
NIGHT + MARKET
Kris Yenbamroong / West Hollywood, CA / Terrace
Kris Yenbamroong is the chef at NIGHT + MARKET Song in Silver Lake. His food is equal parts drinking food and esoteric, regional Thai specialties. NIGHT + MARKET is ranked #17 out of the 101 best restaurants in L.A. according to Pulitzer-Prize winning food writer Jonathan Gold for the Los Angeles Times. Chef Kris has no formal culinary training. “Talk to 10 food obsessives in LA and approximately eight of them are likely to name Night + Market as their favorite restaurant. This goes for chefs and civilians, culinary explorers and trend followers alike.” – Besha Rodell
Ben Spalding / London, England / Terrace
Ben’s Stripped Back opened in the summer of 2012, a concept based on eating small tasting menus anywhere, whether a street, car park, or even a roundabout. This received many fans, including a 4/5 review from the Metro newspaper praised for it’s creativity and cleverness. “Many dishes had combinations that I never thought would work, such as caramelised condensed milk, fig powder and a dash of coffee, which ticked all the senses (I wanted to lick the plate…).” – Londontastin.com
THE TERRACE / YURTS
SALT & STRAW ICE CREAM
Kim & Tyler Malek / Portland, OR / Terrace Yurts
Salt and Straw Ice Cream is part luck, part strategy and part love. Kim had wanted to open an ice cream scoop shop since 1996. She thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! Kim loves exploring fun, interesting new flavors. “Almo
Cloe Lane / Los Angeles, CA / Terrace Yurts
Bon Puf puts a modern spin on the classic confection with all natural, organic cotton candy in an array of fun flavors and unexpected toppings. Cloe Lane, owner and creator of Bon Puf began this sweet endeavor during her senior year of high school, inspired by the sweet pufs she enjoyed as a child at the Santa Monica Pier with signature flavors such as Mango Chili and Salted Caramel. “Bon Puf is all about putting a modern spin on the classic cotton candy confection: good ingredients, yummy flavors, whimsy and fun times.”– Theglitterguide.com
Cassandra Troy Walker / Los Angeles, CA / Terrace Yurts/Camping Counter/VIP
LA based juice shop, Clover, showcases a progressive combination of locally sourced nutritional products that promote heath and wellness. The mission is to make the nutritional benefits of high quality juicing accessible to everyone, while offering a one-stop-shop to quickly grab something delicious and healthy on the go. “Pick up bottled, cold-pressed juices- try the eponymous green with pear, lime and cilantro or a seasonal concoction- or Kombucha on tap, Stumptown coffee, perfect for a post-yoga drop-in from next door.” –TimeOut.com
CRAZY GO NUTS!
Courtney Carini & David Wolfe / Los Angeles, CA / Terrace Yurts
Crazy Go Nuts! started in late 2013 with 32 burlap sacks of uncracked walnuts. Co-owner Courtney Carini decided to expand upon a decades old family recipe. She and c0-owner David Wolfe then created six more recipes, and several weeks of trial and error later they had what was the beginning of Crazy Go Nuts! Crazy Go Nuts! walnuts are prepared locally, feature only all natural ingredients, and are vegan friendly and gluten free. Nearly all of the ingredients used are grown and prepared without the use of pesticides or chemicals.
CREME CARAMEL LA
Kristine de la Cruz / Los Angeles, CA / Terrace Yurts
Crème Caramel LA, has opened a sweet bakeshop in Sherman Oaks. Their crème caramels, custard pies, and bread puddings form the base of their sweet offerings, but since opening, they’ve expanded their menu to savory quiches and stratas, and other delectable pastries and baked goods. ”One forkful and I was totally blissed out—Ms. de la Cruz really hit this one out of the ballpark! Buttery, sweet, warm, salty, soft, and smoky, it was as if the bread pudding was calculated precisely to make me crumble to little pieces.” – Gastronomy Blog
DRIED & TRUE BEEF JERKY
Matt Lauster / Venice, CA / Terrace Yurts
Founded in Venice, California, Dried and True’s mission is to create delicious, hand-crafted beef jerky with all natural, high quality ingredients. Starting with lean 100% USDA-inspected American beef, our jerky is low in fat and sodium, and contains no nitrates/nitrites, MSG, or artificial flavors, colors, or chemicals. “Korean BBQ and Sriracha-lime flavors take direct influence from Lauster’s L.A. food adventures (he makes his own Sriracha), while classics like “peppered” and “original” are spins on traditional soy-and-Worcestershire-sauce recipes”– LA Weekly.com
THE FANCY BOYZ
Richard Rainbolt & Christopher Dibble / LA, CA / Terrace Yurts
The Fancy Boyz began humbly in February 2010, making their debut appearance at the San Francisco Food Wars Battle “Yeast Affliction,” a bread competition held in a brewery. It was a yeasty day indeed, and The Fancy Boyz took home one of the highly coveted prizes for their Pain A’lancien. Since then, The Fancy Boyz have been developing delicious recipes, bridging contemporary palettes and traditional flavors. The Fancy Boyz believe in using only the highest quality organic, local-when-possible and seasonal ingredients. We don’t do GMO.
LE BON GARCON
Justin Chao / Moorpark, CA / Terrace Yurts
Handcrafted, French-style caramels cooked to smooth, creamy perfection in small, artisan batches. Le Bon Garcon Salted Buttermilk Caramels are slowly stirred in copper pots in order to coax every artisan batch into reaching its optimal flavor. Le Bon Garcon caramels have been featured in O Magazine and the LA Times.“These French-style caramels are handmade in California. It’s always hard to give them away!” – Oprah.com
SWEET CLEMENTINE’S POPSICLES
Layne Eiler / Los Angeles, CA / Terrace Yurts
“Sweet Clementine’s Popsicles is a one-woman operation that turns out fruit-packed ice pops that get our vote for 2013’s best dessert.” – Purewow.com
Abigail Wald / Los Angeles, CA / Terrace Yurts
Three bands in and your energy is starting to flag? Time to bust out your secret weapon: The YES Bar. It’s a totally healthy, totally yummy treat in a stylin’ little package. We’re thrilled to be here at Coachella, enjoying the desert fun, and keeping you going from the first note to the last. We’ll be there for your early morning breakfast, your late night snack, and for anytime in between when you need a pick me up. Find us in a yurt on the terrace.
Matt Walton / Los Angeles, CA / Terrace Yurts
In 2010, Matt was hired as an opening member at Magnolia Bakery in LA before enrolling in classes, where he learned the fundamentals and techniques of baking. Upon graduation, he tested and perfected family recipes, including his mom’s “famous” caramel and chocolate sauces. Z Confections brings these wonderful recipes to you with a modern twist.
“[He] has … jimmied up the flavor of his corn to the point where it’s something new. The most common reaction to tasting a handful of Z Confections’ salted caramel popcorn for the first time: “Oh, wow. More please.” – LAFoodie.com
THE TERRACE / 21+
TONY’S DARTS AWAY
Erick Simmons / Burbank, CA / Terrace/Beer Barn
Tony’s Darts Away is a bottle free, low waste bar/restaurant serving all beer, wine and sodas on a draught system, minimizing our environmental impact. Our goal is to have a zero waste bar and an almost zero waste kitchen and we use sustainably produced biodegradable materials when available. Our vegan sausages are imported from Oregon and Washington. “If you’re ever in Burbank, or even if you’re not, head to Tony’s Darts Away to soak up that friendly neighborhood vibe. Bond with your fellow bar-goers over how amazing the sausages are.”– Popsugar.com
Erick Simmons / Echo Park, CA / Terrace/Beer Barn
Mohawk Bend is a pub dedicated to providing the best CA has to offer including craft beer taps, spirits and cocktails, fresh local pub fare — brick oven pizzas, seasonal salads, decadent desserts and vegan options. “Vegans and carnivores coexist at this “hip” gastropub spotlighting, “inventive”, well-priced eclectic plates, an “unparalleled” beer selection; it’s situated in a “magnificent” beautifully converted movie theater with worn brick walls and a spacious patio with an immense fireplace making for a “charming” milieu for hanging out, day or night.” – Zagat
Wes Lieberher / Los Angeles, CA / Terrace/Beer Barn
Beer Belly is a beer bar focused on serving craft beer and crafty food. We feature craft beers from all over the greater Los Angeles region and are committed to cultivating an appreciation for the quality and creativity that is the foundation of the craft beer movement. “Chef Wes Lieberher, a Philly expat and foolish Michael Vick drafter, takes his bar food ultra-seriously. As for flavors, you can choose between Buffalo Blue, Honey Dijon or Volcano Chipotle — the spiciest sauce.” –LAWeekly.com [100 Favorite Dishes #44 Hot Wings]
THE ROSE GARDEN / VIP / POP-UP RESTAURANTS
CHEF JOSEF CENTENO (BACO MERCAT/BAR AMA/ORSA & WINSTON)
Josef Centeno / Los Angeles, CA / Rose Garden
We are excited to offer a festival menu with dishes from Josef Centeno’s 3 downtown LA restaurants Bäco Mercat, Bar Amá, and newly-openedOrsa & Winston. As huge fans of music and the kind of energy and joy it provides, we are thrilled to showcase a glimpse of our culinary energy and joy by bringing a little bit of us to Coachella! “With an inventive menu, smart urban setting and late-night hours, Bäco Mercat already feels like a fixture in the neighborhood. What’s not to like? The food is gutsy and delicious, the prices moderate and you can drink — wine, craft beer, cocktails — well too.” – LATimes
Sushi Nozawa Team / Multiple Locations In LA Area / Rose Garden
For the Sushi Nozawa Team that created SUGARFISH, quality is their number one priority. SUGARFISH is the more casual, but equally beloved eateries that opened before closing the doors of the iconic Studio City establishment Sushi Nozawa in 2012. The SUGARFISH dining experience was created to redefine most people’s ideas about sushi. SUGARFISH was voted the most popular restaurant in Los Angeles by Zagat’s readers in 2013.
SEMI SWEET BAKERY
Sharlena Fong and Jimmy James Gonzalez / Downtown LA / Rose Garden
Located in downtown Los Angeles near the corner of 6th & Main St, Semi Sweet Bakery specializes in making handcrafted versions of American Classics and putting their own twist on them. Masterminded by Pastry Chef Sharlena Fong and Chef Jimmy James Gonzales, Semi Sweet brings joy to their customers through such edible delights as Maple Bacon Sticky Buns, Triple Chip Cookies (chocolate, butterscotch & Potato Chips), and Mac & Cheese Empanadas.
THE CHURCH KEY
Steven Fretz / Los Angeles, CA / Rose Garden
The Church Key: Coming to Los Angeles as Executive Chef of XIV marked new frontier in Fretz’s career. In 10 months of being open, Fretz was awarded Angeleno Magazine’s Best New Chef of 2009! Fretz spent 3 years as the Executive Chef of XIV before moving on to a new opportunity with Chef Curtis Stone, taking the position of Executive Chef of Stones Food Inc. It has been a different and challenging experience, the position has given him the opportunity to travel the world and develop skills in international cuisine.
Cedd Moses / Downtown LA / Rose Garden
“Las Perlas pays tribute to mezcal with the same meticulously researched flourishes that Moses’ Seven Grand bar pays to whiskey and Scotch.” – LATimes.com
CANA RUM BAR
Cedd Moses / Downtown LA / Rose Garden
“Caña Rum Bar features 140 gourmet rums for cocktails that include mojitos, Tiki drinks and margaritas.” – Timeout.com
Cedd Moses/ Downtown LA / Rose Garden
“Honeycut is a cocktail bar and disco — no, really. One room is set up with large comfy circular booths, a bar that takes up the back of the room, and a pool table in the center, while another is outfitted with a light-up dance floor (an analogue LAD dance floor to be exact), a huge selection of (mainly very sweet) cocktails on draft, and live music.” – LA Weekly.com
Cedd Moses / Downtown LA / Rose Garden
Explore the international wall of whisk(e)y with selected products spanning the globe. Our seasonal cocktail menu is inspired by vintage and contemporary recipes and builds its foundation on freshly squeezed juice and house-made syrups. Whether you’re here to enjoy your favorite whiskey, a fresh Old Fashioned, a cold craft beer, a rich cigar or a game of pool, the Seven Grand crew welcomes you to the Whiskey Bar. ”a speakeasy-style downtown bar that is now the city’s shrine to the art of the cocktail, the who’s who of the L.A. mixology scene are arriving.” – LATimesmagazine.com
ROSE GARDEN / OUTSTANDING IN THE FIELD’s DINNER IN THE ROSE GARDEN
OUTSTANDING IN THE FIELD
Enjoy a four course meal served family style and cooked by celebrated Chefs in the beautiful Coachella Rose Garden. A welcoming cocktail, beer and wine are included. 2 dinner seating’s per night to choose from.
Outstanding in the Field is a roving culinary adventure. Their mission is to re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it. Learn more about Outstanding In The Field HERE.
Sprout Restaurant Group / Los Angeles, CA / Outstanding in the Field
Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann returned to the West, working at the Sundance Resort in Sundance Village, as the Chef de Cuisine for Casual Dining for Thomas Keller Restaurant Group and now as Director of Culinary Operations for Sprout Restaurant Group.
GREG A. DANIELS
Salt Air / Venice, CA / Outstanding in the Field
Greg A. Daniels, imbues restrained elegance and a dash of playfulness into seemingly simple, wholesome dishes. The menu offers refined yet eclectic ‘beach bistro’ fare, focusing on fresh seafood and seasonal ingredients. “Abbott Kinney is known for its restaurants, but Salt Air looks like a standout.” – T Magazine
Full of Life Flatbread / Santa Barbara, CA / Outstanding in the Field
Each weekend, we convert our production bakery into a restaurant and invite our community to gather around our stone hearth. We use the freshest seasonal ingredients from the local farmers’ markets and sourcing from artisan food producers in our area. “An Organic Gold 5 Star Restaurant that brings the art of food into Family Style Dining. Crave pizza and you will seek the best crust west of the Rockies if not the whole USA. Crave veggies and they’ve got you covered. Say your stuffed and they bring you more.” Huffingtonpost.com [Huffpost Taste]
Sotto / Los Angeles, CA / Outstanding in the Field
Sotto delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house made pastas and Neapolitan pizza cooked in an artisan wood burning oven. “The menu at least nominally points to southern Italy instead of the requisite Tuscan dishes, with things like smoky grilled cuttlefish with eggplant, lamb ribs glazed with a vinegary reduction and the little dough puffs called pittule — appetizer doughnuts! — with fresh ricotta and a drizzle of reduced sweet wine.” LA WEEKLY
The Tasting Kitchen / Venice, CA / Outstanding in the Field
The restaurant itself enables those that dine to taste the terroir and cultures we have been handed. A daily menu is a circular confrontation with the cultural meaning of terroir; a constant grappling with authenticity. “I can arrive not terribly hungry, glance at the menu and feel ravenous, the dishes all sound so appealing… This seems like the ideal compromise between familiarity and innovation. And as Americans and Angelenos, we like to have both.” – LA Times
MAIN VIP AREA
Jordan Toft / West Hollywood, CA / VIP
Eveleigh “A former Sunset Strip cottage-turned-Kenneth Cole store is now a chic bastion of California cuisine. A top-notch cocktail bar dominates the dining room. But the megasize patio with the cityscape view is the place to be.” – Los Angeles Magazine
Thomas Lim / Los Angeles, CA / VIP
Goldies is the latest edition to a family of genuine community based restaurants. Their laid back atmosphere was designed so that you could come in, have great food, great wine & cocktails. The cuisine offered is Californian – Definitely our take on mondern Cal-Cuisine, utilizing primitive techniques, with a heavy influence using coal and wood. “Lim’s cooking plays with a different set of contradictions. On the one hand, much of it is intensely modern. On the other, the kitchen proudly employs almost primitive techniques, with a majority of the cooking done on an open hearth that burns both coal and wood.” – LAWeekly.com
STUMPTOWN COFFEE BAR
Duane Sorenson / Downtown LA /Portland, OR / Terrace Yurts/Camping Counter
At Stumptown Coffee Roasters coffee is king—but it’s still our relationships that really keep us going. Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. We source the best coffees in the world. “The coffee itself is delicious, sweet and clean, and drinking it from a stubby makes a difference. Even though it’s chilled there’s no ice, so the flavor is pure and undiluted.”– Tmagazine.com
Christian Page / Los Angeles, CA / Camping Counter
Short Order is a modern interpretation of a classic fast-casual restaurant, offering menu items crafted with locally raised, organic, artisanal and handmade ingredients. The menu showcases the comfort and simplicity of classics – burgers and melts, shakes, fries and salads. “There is so much more than burgers at the Farmers Market restaurant. Case in point: the grilled cheese with Cheddar, Romano and Landaff cheeses starts out pretty innocently, but when you add things like bacon and chilies – and you’ll want to – it becomes positively decadent. “– Zagat
LA QUINTA BAKING COMPANY
Mark and Kim Gower / Coachella Valley / Camping Counter
Imagine a charming sidewalk cafe offering informal French cuisine and fresh bakery items in the heart of the Valley at Highway 111 and Washington. Join us for breakfast, lunch or dinner in our bistro or enjoy al fresco dining on our pet friendly patio.
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