If you’ve ever been to the Coachella Valley Music and Arts Festival, you know the two-weekend event isn’t just about the music. Sure, people head to the desert for Lady Gaga and Father John Misty, but while you’re out there, you can eat really, really well.
This year’s lineup of chefs reads like a who’s who of the culinary world, with talent curated by Goldenvoice culinary director Nic Adler. From Los Angeles, there’s Roy Choi of Pot (and Kogi and Chego), Neal Fraser from Redbird, Marcel Vigneron of Wolf, Nakul and Arjun Mahendro of Badmaash, and the teams from Plan Check, Sweetfin poke, Phorage, Ramen Hood, Bludso’s BBQ and Trejo’s Tacos — and those are just a few of the restaurants at the festival.
One of this year’s highlights included the introduction of a new tiki bar called PDTiki, the project of Adler and the team behind Manhattan’s PDT bar ( the name stands for please don’t tell). The 35-person bar is blanketed in low red light, hidden somewhere in the Beer Barn area. It’s an oasis in the middle of the festival, and you don’t need a VIP wristband to access it (just ask around). The drinks are what you’d find at a craft cocktail bar, complete with tiki mugs and the bar decor to match.
Below are highlights from a weekend full of good food, music and cocktails. There were plenty of fried chicken sandwiches, Korean barbecue bowls, chicken tikka poutine and even freshly shucked oysters.
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Hanjip Korean BBQ offers a tofu sandwich during the Coachella Valley Music and Arts Festival at the Empire Polo Grounds in Indio. A wide assortment of Los Angeles restaurants and chefs are providing unique food and crafted drink options for the festival.
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Coachella attendees dine during the Outstanding in the Field dinner during the first weekend of the three-day festival.
(Patrick T. Fallon / For The Times) 3/28
The chicken tikka poutine from Badmaash is among the unique food and crafted drink options at Coachella.
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Chef Arjun Mahendro shows off the chicken tikka poutine from Badmaash.
(Patrick T. Fallon / For The Times) 5/28
Wolf Chef Marcel Vigneron creates a cherry “iced dream,” a coconut milk vegan ice cream made with liquid nitrogen, at Coachella.
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The spicy pork belly with kimchi bowl from Chef Roy Choi’s POT comes with a Rice Krispies treat on the side.
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The Wolf burger from Wolf is among the food and drink offerings at the first weekend of Coachella.
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The Wolf burger and tots from Wolf during weekend one of the three-day Coachella Valley Music and Arts Festival at the Empire Polo Grounds on Friday, April 14, 2017 in Indio, Calif. A wide assortment of Los Angeles restaurants and chefs are providing unique food and crafted drink options for the festival. (Patrick T. Fallon / For The Times)
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Matchabar’s matcha smoothie can be found at Coachella.
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An Oreo doughnut from Birdies can jump-start your sweet cravings at the Coachella Valley Music and Arts Festival.
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The fried chicken sliders from Birdies are among the many food choices at the first weekend of Coachella.
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If the fried chicken slider from Birdies doesn’t fill you, the Oreo doughnut should.
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Nic Adler, culinary director of Coachella, stands for a portrait inside of the secret tiki bar PDTiki during weekend one of the three-day Coachella Valley Music and Arts Festival at the Empire Polo Grounds on Saturday, April 15, 2017 in Indio, Calif.
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Melanie Domer, of Chicago, second from right, and Lianne Domer, right, of Pittsburg, relax in the air conditioned bar as tiki cocktails are served inside of the secret tiki bar PDTiki during weekend one of the three-day Coachella Valley Music and Arts Festival at the Empire Polo Grounds on Saturday, April 15, 2017 in Indio, Calif.
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PDT bartenders Christian Hurtado, left, and Adam Schmidt, right, prepare cocktails inside PDTiki.
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Chef Chris Oh prepares to dig into the tofu sandwich from Hanjip Korean BBQ during the first weekend of the Coachella Valley Music and Arts Festival.
(Patrick T. Fallon / For The Times) 17/28
Guests relax inside PDTiki.
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Sweetfin Poke offers a salmon poke bowl at Coachella.
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Plan Check Kitchen + Bar is among the Los Angeles restaurants offering food and drink at Coachella. Try the Plan Check burger and fries.
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Coachella attendees partake in the Outstanding in the Field table dinner on Friday at the Empire Polo Grounds.
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Outstanding in the Field served a sit-down dinner on Friday.
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The hibiscus and ginger fizzes are a non-alcoholic option at the Outstanding in the Field table dinner.
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Oysters are on the Woodley Proper menu on Friday.
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The Outstanding in the Field team of chef Paul Kahan, from left, founder Jim Denevan, and chefs Neal Fraser and Donnie Masterton pose during the company’s table dinner on Friday at the Empire Polo Grounds.
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Woodley Proper serves the groupie cocktail on the first weekend.
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The Road Soda, Groupie and Mic Drop cocktails from Woodley Proper during the first weekend.
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A brisket sandwich from Bludso’s BBQ at the Coachella Valley Music and Arts Festival.
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A plate of carne asada tacos from Trejo’s Tacos at the Coachella Valley Music and Arts Festival.
(Jenn Harris / Los Angeles Times) Jenn.Harris@latimes.com
@Jenn_Harris_
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