To celebrate the launch, Elixir will kick off each Coachella weekend with a party debuting their innovative cocktails and food. On Sundays, they will wrap up the festivities with a “Recovery Lounge,” featuring a Bloody Mary bar, yoga, IV cabanas by the IV Doc—all designed to help guests reenergize.
“With the goal of cultivating longstanding culinary destinations that offer exciting experiences, both of the concepts at V Palm Springs will be community-focused, ensuring that locals and visitors alike enjoy a wonderful atmosphere accompanied by quality cuisine and cocktails,” Chef Grossman said in a release.
Elixir will be a Polynesian-inspired poolside hotspot, Black Slate says, with a new take on Asian-Fusion BBQ fare featuring sharable items like green curry guacamole and larger dishes like fried rice noodles with sautéed vegetables, avocado puree, kombu-infused white soy ponzu, and candied sambal.
Blank Slate Group has partnered with mixologist Shannon Stiggins, most recently of New York’s Cosme and EDITION Hotel to offer a menu with a modern-Tiki influence, focusing on inventive and flavorful drinks, frozen beverages and sharable cocktails.
The hotel’s restaurant & lounge, Solstice, is scheduled to open in September with a desert-inspired theme serving creative farm-to-table fare.