Casual chef-driven dining destination Talia Kitchen has opened at Murrieta Hot Springs Resort in Murrieta, California.

Under the leadership of executive chef Matt Steffen and with input from director of nutrition Sarah Goudie, Talia Kitchen offers a menu that highlights farm-fresh produce, carefully sourced meats and sustainable seafood.

Sarah Goudie said: “The partnership between Matt Steffen and myself seamlessly fuses flavour with nutritional wisdom, redefining what it means to dine well.

“Every meal is crafted to foster a functional and balanced approach that supports the body's natural rest-and-digest process.”

The menu features dishes such as Baja Striped Bass, Ronnie's Focaccia with Whipped Fresh Ricotta, and Roasted Sweetheart Cabbage.

Talia Kitchen's menu offers options for vegan, gluten-free, vegetarian and carnivorous diets.

The beverage selection features classic cocktails, zero-proof drinks, digestive vitality elixirs, and non-alcoholic “dovetails.”

The brand provides the largest range of zero-proof and non-alcoholic beverages in Temecula Valley, with 14 different options.

Steffen said: “I deeply respect every ingredient we use at Talia Kitchen, carefully considering its origins, quality and nutritional value.

“My creativity is sparked by our direct collaboration with regional farmers and remaining adaptable to hyper-seasonality to create dishes that awaken the palate, nourish the body, and enliven vitality.”

In another development in the California culinary scene, in March 2024, US-based Junior’s Restaurant and Bakery expanded its Las Vegas presence by opening a new outlet at Resorts World Las Vegas (RWLV).

The 300-seat outlet offers New York and Brooklyn-inspired dishes, including classic deli sandwiches, 10 oz steak burgers, salads, jumbo half-pound hot dogs, fresh seafood and a full-service bar.