Restaurant: Il Corso
Location: 73100 El Paseo Suite 103, Palm Desert, CA 92260. (760) 341-6700
Date: September 26, 2024
Cuisine: Italian
Chef: Mario Marfia
Rating: Rock it like 1999
Il Corso opened its doors on El Paseo in 2013, the vision of Sicilian-born chef-owner Mario Marfia, whose résumé ranges from neighborhood trattorie in Venice to high-profile resort kitchens in the Coachella Valley. True to its name—“the promenade” in Italian—the restaurant was conceived as a gathering place where locals and visitors could stroll in for a quick espresso at the marble bar or linger over a multicourse dinner built around house-made pastas, pristine seafood, and premium meats roasted in a wood-burning oven imported from Naples. Marfia and his small circle of family partners run the dining room with an old-world warmth, but the culinary philosophy is resolutely modern: buy the best seasonal ingredients, import only what California can’t provide, and let disciplined technique speak louder than flourish or fuss.
Mario Marfia grew up in Palermo, Sicily, where weekend trips to the city’s sprawling Ballarò market and afternoons helping his grandmother stir saffron-tinted arancini set the course for a life in the kitchen. After formal training at the Istituto Alberghiero in Palermo, he cooked in Rome and Milan before accepting an invitation to the United States in the early 1990s. In Los Angeles he spent formative years on the line at Piero Selvaggio’s legendary Valentino, later opening Valentino Las Vegas at the Venetian, and eventually running the pasta program at Sinatra in the Wynn resort. Those tenures brought Marfia a shared James Beard Foundation nomination with the Valentino team, a Forbes Four-Star rating at Sinatra, and guest-chef appearances at Pebble Beach Food & Wine and the Aspen Food & Wine Classic. In 2012 he and his wife, Lisbet, settled in the Coachella Valley and debuted Il Corso on El Paseo in Palm Desert; the success of that cozy trattoria led to a larger, sleek sister restaurant—also called Il Corso—on Highway 111 in 2017.
Marfia’s cooking is grounded in the sun-drenched flavors of western Sicily—wild fennel, Pantelleria capers, citrus, pistachios—but filtered through the refinement he learned in Michelin-leaning kitchens and the agricultural abundance of the California desert. Handmade pastas such as busiate with pistachio-mint pesto share the menu with 48-hour-proofed Neapolitan pizzas, slow-braised ossobuco finished with Marsala, and crudo dressed simply with his own family’s olive oil from Menfi. The chef’s mantra of “semplicità e qualità” (simplicity and quality) drives every decision: ingredients are either imported directly from trusted producers in Italy or sourced from nearby farms in Thermal and Mecca; sauces are built with as few elements as possible to let individual flavors sing. That philosophy has earned Il Corso perennial “Best Italian” honors from Desert Magazine, consecutive Wine Spectator Awards of Excellence for its all-Italian cellar, and a loyal clientele that ranges from film-festival glitterati to snow-birding Canadian families—all drawn by Marfia’s conviction that honest food, made with care, can instantly transport a diner to a sunlit Sicilian afternoon.
The room itself is as carefully composed as the menu. Frosted glass, blond wood, and a ceiling of hand-hewn beams frame an open kitchen whose crackling fire provides both heat and theater, while a floor-to-ceiling wine wall showcases a 300-label list heavy on Tuscan reds and alpine whites. Retractable glass panels erase the boundary between dining room and patio, allowing the buzz of El Paseo’s upscale boutiques to become part of the soundtrack. In a valley crowded with steak houses and resort cafés, Il Corso quickly carved out a niche as the desert’s benchmark for authentic Italian, winning “Best of the Valley” citations and becoming the place chefs send visiting friends when asked where to taste the real thing. A decade on, it remains a culinary anchor for Palm Desert—at once sophisticated enough for a celebratory night out and relaxed enough for a simple plate of cacio e pepe after a day in the sun.
The 2016 Venica Pètris Malvasia hails from the Collio region of Italy, showcasing a vibrant expression of the Malvasia grape. This white wine presents an aromatic bouquet of stone fruits, citrus zest, and subtle floral notes, balanced by a refreshing acidity. It pairs beautifully with seafood dishes, particularly grilled calamari or a light seafood risotto, enhancing the meal with its lively character.
From the Abruzzo region, the Trebbiano d’Abruzzo offers a delightful blend of crispness and depth. This wine reveals notes of green apple, pear, and a hint of almond, with a clean, mineral finish that reflects the terroir. Ideal for pairing with creamy pasta dishes or roasted chicken, its versatility makes it a charming companion at any dining table.
Fiore di Zucchini: Baked zucchini flowers stuffed with ricotta cheese, served with tomato sauce. The delicate blossoms, golden and crisp, offer a tender contrast to the creamy filling, while the vibrant tomato sauce adds a touch of acidity that brightens each bite. The aroma of fresh herbs wafts through the air, enhancing the overall experience with a symphony of seasonal flavors that delight the palate.
Carpaccio di Manzo: Thinly sliced beef, rucola, parmesan, capers, mustard sauce. This dish is a harmonious interplay of textures and flavors; the velvety beef is complemented by the peppery rucola and the nutty parmesan, while the piquant capers and zesty mustard sauce elevate each bite. The vibrant colors create a visually appealing plate that invites you to indulge in its delicate simplicity.
Pomodori e Burrata. Heirloom tomatoes, string beans, creamy burrata cheese. This dish presents a vibrant palette of colors, with the deep reds and greens inviting your senses. The heirloom tomatoes burst with sweetness, their juiciness perfectly complementing the rich, velvety texture of the burrata, while the string beans add a delightful crunch, creating a harmonious balance of flavor and mouthfeel.
Emidio Pepe Trebbiano d’Abruzzo 2014 is a remarkable expression from one of Italy’s most revered producers. This white wine showcases a vibrant acidity balanced by notes of green apple, pear, and a hint of almond, reflecting the unique terroir of Abruzzo. Ideal for pairing with fresh seafood dishes or light pasta with olive oil and herbs, it embodies the essence of traditional winemaking.
The 2014 vintage highlights the wine’s intricate layers and complexity, with a mineral backbone that enhances its freshness. The wine’s aging potential is notable, making it a great candidate for those looking to explore its evolution over time.
Vegan (garlic) pizza. This delightful creation features a crispy crust topped with a medley of fresh vegetables and a fragrant garlic-infused sauce. The harmonious blend of earthy flavors dances on the palate, while the vibrant colors of the toppings create a visual feast. Each bite offers a satisfying crunch, complemented by the subtle warmth of roasted garlic that lingers pleasantly, making it a truly memorable culinary experience.
Margherita. San Marzano tomatoes, mozzarella cheese, and fresh chopped basil. This classic pizza captivates with its vibrant colors and inviting aroma, where the sweetness of the tomatoes harmonizes beautifully with the creamy mozzarella and the aromatic freshness of basil. Each bite offers a delightful balance of textures, from the crisp crust to the luscious toppings, creating a comforting yet sophisticated experience on the palate.
Mortadella: White cream pizza, with mortadella and pistachio. The creamy, rich base of the pizza is perfectly complemented by the savory, slightly nutty flavor of the mortadella, while the pistachio adds a delightful crunch and subtle earthiness. Each bite is a harmonious blend of textures, with the golden crust providing a satisfying contrast to the luscious toppings, creating a comforting yet elevated culinary experience.
The Emidio Pepe Rosato 2018 hails from the renowned Colli Aprutini region of Italy. This vibrant rosé showcases a blend of indigenous grapes, offering a refreshing acidity intertwined with notes of wild strawberries and citrus zest. Ideal for pairing with seafood dishes or light pasta, its versatility makes it a delightful choice for warm evenings.
Ravioli all’Aurora: Ravioli stuffed with ricotta & spinach in creamy tomato sauce. The delicate pasta envelopes a lush filling, while the sauce offers a velvety embrace, balancing acidity and creaminess with every bite. The dish presents a vibrant palette of colors, with the deep red of the sauce contrasting beautifully against the pale green filling, inviting you to savor its rich aroma before indulging in its comforting warmth.
Pappardelle Norcina: Ribbon pasta with mixed wild mushrooms, sausage, and black truffle. More of a brown sauce pasta. I didn’t taste any truffle, and it was hard sausage instead of the crumbly Norcina sausage. I didn’t notice any pecorino either. The dish presented a rustic elegance, with the earthy tones of the mushrooms and the deep umami of the sauce creating a comforting embrace. However, the absence of the expected truffle aroma and the texture of the sausage left a yearning for the authentic decadence that typically defines this classic Italian dish.
Vegan pasta is a delightful dish that showcases a medley of vibrant vegetables intertwined with al dente noodles, creating a satisfying and wholesome experience. The bright colors of the fresh produce not only appeal to the eye but also bring a symphony of flavors that dance on the palate. With each bite, the subtle earthiness of the vegetables harmonizes beautifully with the fragrant herbs, while a delicate drizzle of olive oil elevates the dish, adding a silky richness that lingers gracefully. The aroma wafts enticingly, inviting you to indulge in this comforting yet refined creation.
The 2006 Le Piane Boca is a captivating blend from the Piedmont region of Italy, showcasing a unique combination of Nebbiolo and Vespolina grapes. This wine presents a complex bouquet of dark cherry, dried herbs, and earthy undertones, complemented by a subtle minerality. Its vibrant acidity and fine tannins make it a superb pairing for rich dishes, such as braised meats or aged cheeses.
With its elegant profile, the Le Piane Boca is a beautiful representation of the Boca DOC, demonstrating the region’s potential for producing age-worthy wines that offer both depth and finesse. The vintage’s warmth has resulted in a lush mouthfeel, providing an inviting experience that evolves gracefully in the glass.
Eggplant Parm: A delightful dish made with layers of tender eggplant, rich marinara sauce, and melted cheese that creates a comforting experience. The eggplant, perfectly cooked to a silky texture, melds beautifully with the robust acidity of the marinara, while the cheese adds a luscious creaminess that binds the dish together. Each bite is a harmonious balance of flavors, with aromatic notes of basil and a golden crust that invites you to savor its warmth and heartiness.
Branzino alla griglia: Grilled Mediterranean sea bass served with zucchini, eggplant, and tomatoes. Old school! The fish boasts a delicate flakiness, enhanced by the subtle smokiness of the grill, while the vibrant vegetables contribute a harmonious balance of sweetness and earthiness. Each bite is a celebration of sun-kissed flavors, transporting you to a seaside terrace with the gentle breeze and the aroma of the sea lingering in the air.
Costalette d’Agnello: Grilled lamb chops, served with roasted potatoes and sautéed spinach. The succulent lamb, with its perfectly charred exterior, offers a rich, gamey flavor that is beautifully complemented by the earthy notes of the roasted potatoes and the vibrant, slightly bitter green of the sautéed spinach. Each bite is a harmonious balance of textures, from the tender meat to the crisp edges of the potatoes, creating a visually appealing and satisfying plate that delights the senses.
Pork Ossobucco. A rich, slow-cooked dish that features tender pork shanks braised with aromatic vegetables, white wine, and a hint of citrus. The dish is served with a creamy polenta that perfectly complements the savory meat. The pork is beautifully succulent, its flavor deepened by the gradual melding of the braising liquid’s acidity and the natural sweetness of the vegetables, while the polenta adds a luxurious, velvety texture that rounds out this comforting meal.
Mashers.
Veggies.
Insalata Tricolore: Mix of arugula, endive, and radicchio, shaved parmesan cheese, with olive oil and lemon juice dressing. This vibrant salad bursts with the peppery notes of arugula, the crisp bitterness of endive, and the deep, earthy sweetness of radicchio, all harmonized by the rich, nutty flavor of parmesan. The dressing, a simple emulsion of olive oil and bright lemon juice, elevates the dish, providing a refreshing tang that dances on the palate while enhancing the vivid colors of the greens.
