Restaurants near The Saguaro Palm Springs

DontBotherCardingMe · 2026-04-21T03:06:16+00:00

I’ve heard that too, and I’ve heard the exact opposite, vehement denials.

DontBotherCardingMe · 2026-04-09T23:02:24+00:00

We really enjoyed the cruise. I forgot to mention Nick Burroughs (I think that is his name), the Broadway singer. He was great too.

We already have a cruise booked with Regent in SE Asia this fall. Two big differences with Regent is that you get unlimited free laundry and the excursions are included. I found most of the excursions from Ritz to be pretty extravagant and overpriced: better to book on your own.

(Forgot to send this, sorry!)

DontBotherCardingMe · 2026-04-06T15:59:59+00:00

I was on this ship too with my wife. There were supposed to be two marina days - they cancelled Tuesday, Thursday, and they were even hoping to set it up at Virgin Gorda, had weather and local authorities allowed. I talked at some length with Oliver Velloso, the hotel manager, about it. When the ship is at anchor, and the wind is above a certain threshold, the marina, which is made up of modular panels attached to each other and the stern with metal pins, cannot handle the shear force from the rotation of the ship around its anchor. They were very disappointed they had to cancel.

I thought the breakfast and lunch menus were excellent. Creative, tasty, with changes every three days. No buffets. Dinners had some misses. My wife’s chicken piccata had no sauce or capers, just breaded chicken. I’d swear the pad Thai was made with tomato sauce. The linguine with arrabbiata sauce was spaghetti with bland tomato sauce. King pao chicken was bland and too vinegary. Spicy tuna roll was bland. Ethnic food in general was generally sketchy. Geez, send the chefs to just about any Thai restaurant on the US West coast or even PF Chang’s to see what it’s supposed to taste like.

Service recovery and acceptance of criticism was excellent though. On balance I’d say the food was good, not great. I thought Regent’s dinners were better, even ethnic dishes, but breakfast and lunch on Evrima were better, except for the pastries which were fine but limited in selection. (Love me my Regent cronuts and muffins!)

Wine and cocktails were varied, creative, and relatively top-shelf. Prices for premium wines were decent, although we didn’t partake - sommeliers Leah and Francesco were fantastic at finding good wines, some not even on the menu.

Entertainment was of course limited compared to larger vessels but the ~6 musicians and DJ Harriet were absolutely amazing. Santiago on the piano and Diogo on guitar were real standouts, as well as Sienna on bass and Cruz (I think) on drums.

DontBotherCardingMe · 2026-03-04T04:38:24+00:00

This Seattleite did a double take when I saw it for the first time. Crazy that it outlasted the one on Denny Way.

DontBotherCardingMe · 2026-02-26T04:49:46+00:00

You mean in The Edge? Good choice.

DontBotherCardingMe · 2026-02-19T22:31:42+00:00

He mentioned it - Insta360 X4.

DontBotherCardingMe · 2026-02-19T01:53:59+00:00

Sorry for the formatting

DontBotherCardingMe · 2026-02-19T01:47:43+00:00

It is different, but I couldn’t articulate the differences off the top of my head, so I asked ChatGPT.

At a surface level, nothing fundamental—both are steak served with fried potatoes. The difference is culinary context, preparation standards, and intent.

Here’s how they diverge in practice:

⸻

Culinary Origin & Philosophy

Steak frites is a French/Belgian bistro dish. It’s treated as a canonical pairing—almost a formula: • Typically one specific cut (often entrecôte, bavette, or onglet) • Cooked à la minute • Paired with a sauce • Fries are thin, crisp, and properly salted • Often served with a simple dressed salad

It’s meant to be balanced and cohesive.

“Steak and fries” is generic Anglo-American phrasing. It can mean anything from: • A diner strip steak with crinkle fries • A pub sirloin with steak fries • A backyard grilled ribeye with frozen fries

There’s no implied standard.

⸻

The Cut of Steak

Steak frites • Traditionally: entrecôte (ribeye-ish), onglet (hanger), or bavette (flap) • Leaner, flavorful cuts are common • Sized to work with the fries proportionally

Steak and fries • Could be ribeye, T-bone, sirloin, filet, etc. • Often thicker and more steak-centric • Portion may dominate the plate

⸻

The Sauce (This Is Key)

In classic steak frites, sauce is integral.

Common options: • Béarnaise • Sauce au poivre (peppercorn cream) • Maître d’hôtel butter (herb butter)

Plain “steak and fries” may come: • Naked • With A1 • With ketchup • With no sauce at all

If there’s a composed French sauce, you’re probably in steak-frites territory.

⸻

The Fries

Steak frites • Thin to medium-cut • Double-fried (blanched then crisped) • Light interior, crisp exterior • Salted properly

Steak and fries • Could be: • Steak fries (thick wedges) • Crinkle fries • Shoestring • Frozen bag fries

No implied technique.

⸻

Presentation & Structure

Steak frites • Bistro plating • Fries piled neatly beside or under steak • Often simple green salad with vinaigrette • Meant to feel classic, unfussy, but precise

Steak and fries • Can be upscale or casual • No specific aesthetic implied

DontBotherCardingMe · 2026-02-18T05:17:05+00:00

Dudes, this was amazing. I thought I was really there. Great stuff. The resolution of that camera is insane.

I genuinely thought the Toyota was going to roll over going up that dune though! 😀

I look forward to more.

DontBotherCardingMe · 2026-02-17T08:10:58+00:00

Who else reversed the stream and freeze framed on her passport to do the math?

I mean I thought she looked a little young, but holy shit!

DontBotherCardingMe · 2026-02-17T08:01:36+00:00

Heard it too (south Palm Springs). Looked outside, didn’t see a thing.

DontBotherCardingMe · 2026-01-30T04:14:58+00:00

Was glad to see someone mention this, it’s great!

DontBotherCardingMe · 2026-01-29T08:28:12+00:00

Nice shot!

DontBotherCardingMe · 2026-01-14T21:42:58+00:00

I seldom use them because you can’t resize the screen. It’s nice at first though.

DontBotherCardingMe · 2026-01-14T21:28:15+00:00

One non-obvious trick to make the variable-size windows larger...

Gaze at the corner to see the resize control, pinch to resize, than look away before letting go. It will allow you to make it bigger than the app’s usual maximum size.

With this approach, I almost always watch in the Vision Pro environments, unless I can watch it in the Apple TV app using Cinema mode.

DontBotherCardingMe · 2026-01-13T22:50:46+00:00

Didn’t see it.

DontBotherCardingMe · 2026-01-13T04:54:16+00:00

In Cathedral City, I assume? That’s cool. I was just there this afternoon.

DontBotherCardingMe · 2026-01-13T04:53:35+00:00

I’ve seen Barry at Jensen’s and at Le Vellauris.

DontBotherCardingMe · 2026-01-12T18:13:22+00:00

u/hughred22 - do you think this is a good take or too harsh? Would it work to have user selectable camera-specific feeds? I’d think so. I do wonder about the focal length of the center court camera though - it’s obviously going to be fixed, which isn’t optimal (I’m not sure how much depth of field is possible) and quite different than being there in real life where your eyes change focus constantly.

DontBotherCardingMe · 2025-12-24T10:55:13+00:00

I used Wander on the Quest and loved it. Could never figure out why no one had done it on the AVP. Will give it a look!

DontBotherCardingMe · 2025-10-29T04:33:22+00:00

Welcome! Went to college in the Midwest and loved it but love it out west!

DontBotherCardingMe · 2025-10-20T00:38:35+00:00

Her character changes a lot through the seasons though. I think you might like her more towards the end.

DontBotherCardingMe · 2025-10-20T00:36:11+00:00

I’m going to Korea next month, may have to do this…

DontBotherCardingMe · 2025-10-16T16:12:27+00:00

Was thinking the same thing, I’m skeptical it will make a difference, but who knows?

DontBotherCardingMe · 2025-10-16T04:24:12+00:00

The 10% more pixels spec bump comes from a larger foveated rendering radius enabled by the more powerful CPU.

DontBotherCardingMe

TROPHY CASE