Christine's Story
Christine's Story
Christine's Story
Christine's Story
Christine came to our sister restaurant FARM after many years managing restaurants in Las Vegas, San Francisco and Palm Springs. We were thrilled (and honestly a bit surprised) that she was willing to move from a more corporate environment to a family-owned restaurant with an atypical business philosophy. But I guess that should be no surprise, as nothing is common about Christine either. Raised to appreciate diverse cultures and food, Christine enjoys travel, culinary adventures, and hospitality - and her management style involves inspiring her team to work hard and play hard as well. You will never see Christine at rest because there is always something to do. You may even find her behind the bar, washing dishes or creating an unforgettable dessert.
Christine came to our sister restaurant FARM after many years managing restaurants in Las Vegas, San Francisco and Palm Springs. We were thrilled (and honestly a bit surprised) that she was willing to move from a more corporate environment to a family-owned restaurant with an atypical business philosophy. But I guess that should be no surprise, as nothing is common about Christine either. Raised to appreciate diverse cultures and food, Christine enjoys travel, culinary adventures, and hospitality - and her management style involves inspiring her team to work hard and play hard as well. You will never see Christine at rest because there is always something to do. You may even find her behind the bar, washing dishes or creating an unforgettable dessert.
Christine came to our sister restaurant FARM after many years managing restaurants in Las Vegas, San Francisco and Palm Springs. We were thrilled (and honestly a bit surprised) that she was willing to move from a more corporate environment to a family-owned restaurant with an atypical business philosophy. But I guess that should be no surprise, as nothing is common about Christine either. Raised to appreciate diverse cultures and food, Christine enjoys travel, culinary adventures, and hospitality - and her management style involves inspiring her team to work hard and play hard as well. You will never see Christine at rest because there is always something to do. You may even find her behind the bar, washing dishes or creating an unforgettable dessert.
Christine came to our sister restaurant FARM after many years managing restaurants in Las Vegas, San Francisco and Palm Springs. We were thrilled (and honestly a bit surprised) that she was willing to move from a more corporate environment to a family-owned restaurant with an atypical business philosophy. But I guess that should be no surprise, as nothing is common about Christine either. Raised to appreciate diverse cultures and food, Christine enjoys travel, culinary adventures, and hospitality - and her management style involves inspiring her team to work hard and play hard as well. You will never see Christine at rest because there is always something to do. You may even find her behind the bar, washing dishes or creating an unforgettable dessert.
760-417-4471
Please be aware all to go orders will be picked up from our sister restaurant Clandestino
located at 175 N Palm Canyon Dr. Suite 160 Palm Springs, Ca 92262. Next to the Marilyn Monroe statue.
Liz & Mark
Our Story.
Visit our other dining experiences in Palm Springs!
One weekend Liz and I took a short break from life as lawyers and decided to dream a little. We brainstormed, reminisced, reflected and projected, all with a goal of discovering where our dreams intersected. It was clear after a while that our life change would involve hospitality. We love people and their stories, and nothing brings people together like a great meal in a memorable setting. Our first restaurant [ad]venture was FARM, also located in downtown Palm Springs. FARM allowed us to bring our love of the French countryside to a charming little courtyard, chock full of flowers and tucked away from the hustle and bustle. We love everything that has become FARM, but there was more to be said.
THE HEART & SOUL OF MEXICO
Tac/Quila Philosophy
Our business model is unusual for the restaurant industry. We believe that if we invest in the best possible ingredients and people, and focus our resources on presentation and environment, our customers will recognize the difference and will be excited to return and share their experience with others. We believe that a cocktail should be the creative expression of its author, and that a good meal must be an artistic blend of flavor, aroma and color. A true dining experience should involve an awakening of all of the senses and we hope to bring this delight to our guests...again, and again, and again.
"Absolutely loved it.
Amazing food and charismatic owners."
Emma Brown, NYC
Unfortunately, due to our restaurant size we can not accommodate parties over 8 people.
THE TEAM
Liz and I probably eat out too much, but we really enjoy the social aspect of sharing a meal with others. To us, sharing involves getting to know the staff at a restaurant, from the owners, to the servers, bartenders, food runners and support staff. We love good food, but we also love good people. Our hiring and service philosophy is that kindness, generosity and grace must start with the ownership, flow through the team, and land gently on the customer. If we enjoy what we do, it will be reflected in every aspect of the Tac/Quila experience. We seek to hire joy-filled people with character, that want to work hard at creating a memorable experience for their guests. Many skills may be taught, but these important traits must be individually chosen by each member of the Tac/Quila staff.
Christine Willinsky | General Manager