Rooster and the Pig: Vietnamese Tradition Meets Palm Springs Spirit
There are a few good Vietnamese restaurants in Palm Springs. But if you ask most people, the first that will come to mind is Rooster and the Pig. Set in an unassuming strip mall just off the main strip, it’s built quite a reputation and buzz. Lines form outside the door before opening, there’s a hum of energy inside the room, and the food is of the finest, freshest quality. Not only is Rooster and the Pig a great Vietnamese dinner recommendation, it makes most people’s list across all restaurants in Palm Springs.
Vietnamese Roots with Palm Springs Infusion
Rooster and the Pig opened in 2015 with Tai Spendley as its inspiration. Spendley was born in Vietnam to American and Vietnamese parents. As he told me in an interview back in 2019, his father did not care for Vietnamese food and so his mother was making fusion before fusion was popular. He spent several years working in kitchens across the country before settling in Palm Springs and bringing his influences to Rooster and the Pig.
Energy, Atmosphere, and a Room That Moves Fast
The immediate impression of the restaurant is one of high energy. Everything moves at a brisk pace and that’s probably down to the fact that they only open from 5 to 9 p.m. They don’t take reservations, so the lines form early, and the place fills up fast. But you shouldn’t be afraid to go. Waits never seem to run long and they did recently add a second room in the adjoining unit. On our recent dining trip we were only there an hour, but noticed the table next to us flip a full turn before we left. Tables sit intimately close together and there’s a steady level of noise, albeit unobtrusive, as the room gets busy.
Inside, the room is low-lit with an industrial edge: ductwork across a dark ceiling and a brick wall at the back. The tables are repurposed sheathing panels, the stamped lumber lettering still readable on top, and backlit shelves along one wall are filled with collectibles. Your cutlery arrives in a jasmine tea tin.
A Menu of Rotating Specials & Mainstays
The menu speaks widely of Tai’s Vietnamese origins and lifetime of influences. Some dishes resonate with tradition while others borrow widely and unapologetically. Dishes like the Salt and Pepper Calamari, Sticky Wings, Panko Crusted Chicken Stuffed Curry Ball and Cold Sesame Noodle spark some intrigue. It’s a menu that changes daily and incrementally, and over the course of a month several dishes rotate in and out. But there are mainstays like the Shaking Beef, Jasmine Tea Leaf Salad, Pan Fried Turmeric Cod, Sauteed Eggplant, and Vietnamese Crispy Rolls.
A great deal of the menu is Vietnamese food reimagined and reinvented. But the key point to note, as we start to dig into the dishes, is the freshness and quality of the produce. Nothing is sloppy. The vegetables keep their snap and nothing is overcooked. When I interviewed Spendley it was by phone and he happened to be at the farmers market. He does make weekly trips to “Little Saigon” on Bolsa Avenue in Orange County.
I’ve dined at Rooster and the Pig several times since my first visit in 2019. It’s become quite a favorite and I’ve tried several dishes across the menu. I visited twice this month, once alone and once with a vegan friend. In the case of the latter, Rooster and the Pig does offer some of the best vegan dining options in Palm Springs. In fact, the vegetables are very much a highlight of what they do. And on the other visit, well I just had to venture out a little further.
Every meal starts with a complimentary cup of congee. It’s basically a savory rice porridge. While I’m not really a soup guy, I do love the fresh scallions and crispy ginger they sprinkle on top. It does make for an ideal palate opener and a pleasant welcome when you dine for the first time and it arrives unexpectedly. The rest of the food starts to appear pretty quickly.
From Spicy Okra to Shaking Beef
On my vegan trip, we kicked off with the Spicy Okra and the Sweet Potato Sesame Balls. The Okra is one of the constants on the menu. It’s a generous portion with a lovely blister of char, combined with garlic, ginger, and chili crunch. The Sweet Potato Sesame Balls were a new one for me, a mixture of colors, some pale, some purple. It’s a whimsical presentation, sitting in a round egg tray and looking a little like donut holes. There’s a nice crispy exterior that clings well to the sweet chili glaze and sesame seeds.
For the entrees we went with a couple of semi-familiar dishes in the Sauteed Eggplant and the Pan Fried Tofu. I say semi-familiar because the Tofu dish constantly rotates in terms of presentation. This time it featured a noticeable fruity sweetness against the spiced garlic sauce. The combination of sweet, savory and spice was delicious and it was nicely brightened by the fruity element as well as the chopped scallions. The Eggplant seems consistent with thick slices of bell pepper and onions. It’s less saucy allowing the flavor of the seared eggplant to shine through. All dishes come with a side of rice.
I did revisit alone a week later because I’d been craving a meatier dish. As a side note I’ll mention that the Tofu was listed with baby bok choy and shiitake mushrooms this time. But I was here for the Shaking Beef. This is one of those authentic Vietnamese dishes that carries a little bit of French influence. The name is English and is a translation of the original language name that refers to the way the beef is shaken in the wok under high heat to create that caramelized sear, while maintaining the interior tenderness. And further true to tradition it’s served with a salad, the intention being to allow the warm beef to wilt against it. The rich beef and soy flavors pair well against the light citrus vinaigrette and the freshness of the watercress greens, cilantro, cucumber, tomato, and spice-pickled onions. Like other dishes it’s served with rice but the perfect pairing is with the greens.
Asian Infused Drinks & Cocktails
As far as beverages go, I usually settle for their Jasmine Iced Tea. The bar selection is not huge but does contain a few interesting items like a Japanese IPA brewed with bonito flakes and a Chinese Jasmine Lager. They also do a Vietnamese Espresso Martini and an Ube Baby cocktail that includes rum, ube, coconut milk, lime and agave.
Final Thoughts on Rooster and the Pig
From its modest location and modest roots, Rooster and the Pig has thrived on its popularity and acclaim. It starts with the food, which is first-class, farmers market fresh, both inventive and traditional, and well executed. It’s a restaurant that should be included in the Michelin Guide, should Michelin explore the Coachella Valley a little deeper.
But this is simple food, and what lifts it beyond that is everything around it: the decor, the pace of service, the energy of the room and the social feel of a full house. Buzzworthy may be an overused cliché, but there’s real buzz here, and together it makes a casual meal feel immersive. There’s a reason Rooster and the Pig is on most people’s list of best restaurants in Palm Springs. It’s a place I frequently return to and one you should try too.
