To Telephone your reservation call (760) 346-2284 You can reach us by e-mail at: palmsprs@funvacation.net Or use this form to send your reservations: Mayo's Reservation Form

It could easily be on New York's Upper East Side or just off the L'Etoile in Paris. But it's not.

The New Mayo's on El Paseo in Palm Desert has been enlarged. It brightens it's end of the avenue with lights wrapped around Palm Trees and tables on a heated terrace. White tablecloths and ruby napkins glow under the lamps.

During the summer, Mayo's broke through a wall to add an extensive bar, and entertainment area and table room for 18 more diners inside and six outside.

An imaginative 6-by-14 mirror with strips of neon hangs over the bar and adds art deco glamour. It was created by Jill Mincer, designer of all the show-stopping light fixtures here, and was installed by Architectual Neon and Decor in Palm Desert.

Owner Bob Mayo has preserved the intimacy that made this restaurant so attractive and popular for five years. The addition makes Mayo's one of the most beautiful dining spots in our valley.

Amid this colorful space, there is a talented new chef, Richard Orvalle.

The restaurant is open for dinner only. Popular appetizers include a classic shrimp cocktail ($9.25) and an Italiante plate of beefsteak tomatoes, sliced Bermuda onions, anchovies and basil($5,95).

Delicious smoked salmon ($8.95) comes with a creamy vinaigrette. The carpaccio ($8.95) is interesting, a full serving plate arranged with pedal-like slices of fine, rare beef covered with thinly sliced onion rings and a heavy sprinkle of fat capers. Lemon wedges and a thick, tart vinagrette is served on the side.

And at each table there is a basket of fresh white and dark bread served with sweet butter.

Desserts on the menu (all $6.25) include a fresh fruit sorbet, a delicate baked apple dumpling, and a robust, warm cinnamon and pecan bread pudding.

Mayo's also serves cherries ubilee and bananas Foster (both $9.95) prepared tableside. Because both take extra time to prepare, it might be wise to order these special desserts when making your reservations.

Main dishes are divided into pasta, fish, and entree.

Entrees are served with a house salad of mixed greens, bell pepper, tomatoe and goat cheese.

Five pastas are offered. The pasta Aglio e Olio ($11.95) is angel hair pasta with roasted garlic and olive oil.

Customer favorites include Casa Canneloni ($14.95), fresh tubes of pasta stuffed with four cheeses and chicken; and pasta Nina ($17.95), angel hair-pasta with artichokes, scallops, roasted garlic and dried tomatoes.

The most expensive of six fish dishes is fresh sea scallops Nicoise ($24.95), a generous and delectable portion prepared with garlic, wine, basil, and tomatoe.

Favorites are salmon in parchment ($19.95), made with filet of salmon, creme fraiche, wild musrooms, zucchini and fresh herbs, then wrapped in parchment to seal in flavor; and roasted Atlantic salmon ($20.95), which my party sampled. It's a highly original preparation of fresh salmon in a crust made with smoked salmon and horseradish, served with a cold yogurt and cilantro sause. The inner salmon is tender and flaky. With the smoking crust, the coolness of the yogurt and cilantro blend is welcome.

Entrees comes with an array of fresh vegetables and a rosette-shaped serving of whipped potatoes, oven toasted ust before serving.

Nine diverse entree selections include a good sauteed breast of duck ($17.95) served with natural uices.

A gourmet charbroiled filet (14 ounces, $23.95) is slit before broiling and stuffed with blue cheese, maroram, and walnuts. It can be grilled without the filling by request.

The customer's favorite is also the most expensive: roasted rack of American lamb ($27.95). It's a crispy, succulent, lavender-sented dish served au-us.

Mayo's has a full bar and a discriminating wine list. Good house and premium wines are avaliable by the glass ($4-$7).

The staff is considerate, well-informed and well-trained. This is Bob Mayo's place, and he has a penchant for perfection.

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