Why Everyone’s Obsessed With Tropicale—And It’s Not Just the Martinis

Reminiscent of old Miami and Mid-Century Palm Springs-themed dinner clubs, Tropicale’s vast patio lounge and outdoor bar are decked out with tropical furnishings and surrounded by olive trees and date palms with lush foliage. It’s pleasantly misted in the summer and heated in winter. 

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The restaurant’s seasonally changing menus reflect creativity with a panorama of world flavors and fresh organic products. “All of our meats are grass fed; poultry, free range; fish are sustainably line-caught; and our lettuces, tomatoes, berries and produce are all organic,” says founder Chef Tony Di Lembo. “Even most of our wines are produced sustainably. This shift has occurred because we are all adopting this approach ourselves. Prime grass-fed beef is healthier and just tastes better.”

Flavors from Morocco, Korea, Vietnam, China, Cuba and Asia find delicious expression here due to the owners’ frequent travels all over the globe. Weekly printed specials are a significant part of the attraction, highlighting seasonal specialties and flavors often inspired by a trip to a local market.

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Tropicale’s 85-plus super team of wait and kitchen staff is also an integral component of this popular hotspot. The hustling dining room crew is seamlessly choreographed by co-owner Ranz Wienert, whose attention to detail keeps table service an utmost priority. 

For many years, the Tropicale has taken top honors annually as an OpenTable’s “Diners’ Choice” winner and as “Best in the Valley” for martinis and its unsurpassed happy hour.