Wilma & Frieda Elevates Breakfast in Palm Springs and Palm DesertÂ
While I spend much of my time on Palm Springs Bites checking out new concepts and dishes, a few spots have long remained mainstays. Wilma & Frieda was one of those fresh additions when it opened as a breakfast and lunch restaurant in Palm Desert back in 2013, later expanding with a second location in Palm Springs in 2018. It has been a favorite of mine for the past decade, and it remains a showcase of the inventive cuisine it set out to create 13 years ago.
Guy Fieri featured the restaurant on Diners, Drive-Ins and Dives back in 2016, showering it with his usual list of superlatives: “lights out” and “out of bounds.” As a local, I can say the praise was well earned, as Wilma’s continues to deliver satisfying daytime surprises.
Owner Kelly McFall created Wilma & Frieda around the ethos of her Southern-food-loving grandmothers, the two names above the door. She envisioned a breakfast and lunch restaurant that combined twisted, comforting classics with dinner concepts reimagined for earlier dining. The result was a breakfast and lunch restaurant that felt more ambitious than the usual morning cafe
As Kelly told me a few years ago: “You may have dinner plans someplace else, but tomorrow, you’ll be having breakfast at my place.” And invariably, both locals and tourists do. That’s my true connection to the spot. I love creative food, and when it comes to morning options, choices can be a bit limited elsewhere. That’s why I’ve become a regular at Wilma’s.
Two Recent Palm Springs Visits
Since launching Palm Springs Bites a little over three months ago, I’d been exploring a few other morning spots (worthy ones like FARM and Cheeky’s). But a coverage visit to Wilma & Frieda was way overdue. So I went twice.
A couple of weeks ago, I checked in at the bar in Palm Springs and ordered a Short Rib Benedict. The manager, who didn’t know I was writing a review, informed me that he had a canceled order for a Cinnamon Roll and asked if I’d like it. Of course I did. I’m glad I accepted because it was a treat I’d never tried before. It’s oversized (as most of Wilma’s portions are), freshly baked, and gets an extra touch of richness from the cream cheese frosting.
My second visit, also in Palm Springs, was in the dining room. There I ordered the Meatloaf & Eggs, along with splurging on one of their signature Blueberry Meyer Lemon Pop Tarts.
The pastry case is on your way in (and on the way out if you managed to resist the first time). I started my meal with baked goods on both occasions. The Pop Tarts are a standout. The fruit filling is made in-house, the crust is a buttery shortbread, and they’re topped with icing, crème anglaise, fresh berries, and powdered sugar. They’ve developed a cult following. Alongside Maple Bars, cookies, and brownies, the Cinnamon Roll and Pop Tarts are just a few of the showcase baked goods.
Demand for Wilma & Frieda’s baked goods eventually grew so strong that pastry production expanded beyond the restaurant itself. One notable exception remains the Pop Tarts, which I was told are still made on-site.
What I Love About Breakfast
Yet that’s not even the primary reason I visit; it’s really for the elevated morning dishes. When Wilma & Frieda opened 13 years ago, Short Rib Benedict was a novelty. It’s on plenty of breakfast menus now, but Wilma’s version still excels. The short rib is slow-braised, tender, and rich. The hollandaise has a lightness and silkiness that’s something of a house secret. The English muffins are baked in-house, and the home fries are perfectly seasoned and crisped.
The Meatloaf & Eggs is another dish they take to the next level. As Kelly mentioned to me years ago, it was based on her grandmother’s recipe but took 19 attempts to perfect. They freely hand out the recipe, but one trick worth noting is that they use crumbled Ritz crackers instead of standard breadcrumbs for a more buttery texture. The meatloaf itself is thick and barbecue-style, seared on the griddle prior to serving. It makes a great foundation for two eggs. I get this with a biscuit (also homemade) and a side of gravy, which all melds together beautifully.
Among other savory highlights are the Pork & Brie Chile Verde Omelet, Jumbo Shrimp & Grits, and the Biscuits & Gravy plate: a giant house-made biscuit smothered in a gravy doubly enriched with thick cuts of bacon and sausage. The Steak & Eggs features a true 6 oz. filet mignon. They use Harris Ranch filet cuts. On occasion, you’ll also see specials like a Surf & Turf (filet and lobster) Benedict.
If you’re looking for a traditional start, opt for the Eeny, Meany, Miney, or Mo, four variations on the classic eggs, bacon, and sausage plate. I don’t venture into the sweeter items too often, but they feature standout plates like the Churro Waffle, Blackberry Custard French Toast, and Banana Caramel French Toast.
Great Lunch Options Too
With operating hours running from 8:00 AM to 2:00 PM, they serve breakfast and lunch side by side. There is clear overlap, as morning offerings borrow heavily from dinner themes. They use an award-winning chuck and short rib blend for their burgers. The aforementioned meatloaf is repurposed into a decadent lunch Meatloaf Melt. If lighter fare is more your vibe, they also offer a wide selection of salads and grilled chicken dishes.
A highlight from the lunch menu is the Roasted Chicken & Crispy Mustard Bacon Sandwich. That house-prepared bacon is a star all on its own. It’s also worth noting that the dish Guy Fieri raved about was the Short Rib Melt.
From Palm Desert to Palm Springs
My recent visits were centered on the Palm Springs location, though I frequent both. The menus are virtually identical, with only a few minor differences. If anything, Palm Springs leans slightly further into dinner-inspired plates (such as the Bangers & Onion Rings Benny). Beyond that, you won’t notice much variance.
Atmospherically, there are subtle differences. The Palm Desert original was designed with a bright cafe and espresso bar layout. The Palm Springs building previously housed a steakhouse, giving it a somewhat more expansive feel. The bar area is notably larger and includes a separate function space. Past the lounge, it retains a casual cafe feel accompanied by marquee balcony seating and mountain views. It can get busy during peak hours, though not every day. I’d advise going earlier, especially if you want a great patio table.
Palm Springs also operates with a full liquor license, and craft morning cocktails are a specialty. Palm Desert runs on a beer and wine license. Wilma’s did experiment briefly with a short-lived dinner service in Palm Springs, though they now stick to occasional evening events. Their true strength has always been daytime dining.
Verdict: Great Breakfast Well Valued
That is what they do best, and after a decade of visits I can say they do it consistently. Most of the breakfast and lunch entrees run between $14 and $22. It’s good value, considering you’re getting larger portions and lavish presentations, with premium sourced ingredients and produce. There are no skinny strips of bacon or links here.
If you want a morning meal that feels genuinely unique, Wilma & Frieda (in either Palm Springs or Palm Desert) is hard to beat. If you’re visiting the Coachella Valley and looking for a place to take friends, this remains one of my premier recommendations. While FARM excels at garden-inspired breakfasts and Cheeky’s remains one of Palm Springs’ iconic brunch destinations, Wilma & Frieda continues to stand apart for its inventive comfort food and generous portions.
