WHAT: Fleming’s Prime Steakhouse & Wine Bar announces the return of Small Plates, Big Pours. For a limited time, guests can match any of seven Small Plates with an oversized wine pour for $24.95. Small plate selection includes-
SLICED FILET MIGNON
shiitake risotto, chili oil, porcini butter drizzle
COLOSSAL SHRIMP SKEWERS
chimichurri dipping sauce, fennel citrus salad
NEW ZEALAND PETITE LAMB CHOPS
pistachio-mint pesto, "F17" sauce, polenta fries
BRAISED SHORT RIBS OF BEEF
boneless, savory arugula and spinach, natural au jus
SEARED AHI TUNA
fresh vegetable salad, spicy mustard sauce
NEW BEDFORD SCALLOPS
meyer lemon-honey glaze, carrots, green beans, asparagus
FLEMING’S LOBSTER TEMPURA
soy-ginger dipping sauce, arugula, jicama salad
WHO:Wine and food lovers looking for light, upscale options in the bar. Guests can enjoy delicious pairings and Small Plates are also perfect for sharing. The generous pour is a glass and a half of wine (small plate images attached).
WHEN: Only available at the bar: May 15 - June 30, 2013
WHERE: Fleming’s Prime Steakhouse & Wine Bar
455 Newport Center Dr (Fashion Island) Newport Beach
For more information, please visit Fleming’s website www.flemingssteakhouse.com
WHY: BECAUSE IT'S AWESOME!
Tuesday, June 18, 2013
Friday, February 3, 2012
The Cocoa Lounge, inside
The Palm Terrace Restaurant, inside
The Island Hotel
690 Newport Center Drive
Newport Beach, CA 92660
Toll Free: 866-554-4620
The 4th annual Cocoa Lounge opened last night at the Island Hotel in Newport Beach. Admission is $24 per person for all-you-can-eat chocolate desserts. If you dine in the restaurant and order an entree, your admission is only $12. The lounge is open From Feb 3-March 3 on Tuesday-Saturday evenings, 6-10PM. Please click here to see full coverage of the event from last year on our partner site, Griffin Eats OC.
Sample Cocoa Lounge Menu – February 2012 - SUBJECT TO CHANGE
· Dark Chocolate Mousse Cake
· Espresso Mousse Chocolate Cake
· White Chocolate Red Velvet Cheesecake
· Chocolate Bread Pudding with Bourbon Cream
· Chocolate Pudding Cake with White Chocolate Mousse, Raspberry Glaze
· Milk Chocolate Mousse Timbales
· Cream Cheese Peanut Butter Brownies
· Orange White Chocolate Pistachio Cake
· Financier S’mores
· Gianduja Chocolate Pot de Crème
· Dark Chocolate Éclairs filled with Almond Cream
· Dark Chocolate Cheesecake (Pyramids)
· Fresh Fruit Tarts
· Peanut Caramels
· Chocolate Lollipops
· Port Truffles
· Chocolate Hazelnut Clusters
Thursday, November 17, 2011
Holiday Room Packages
Holiday packages are offered through Dec. 30, 2011, with the exception of the New Year’s Eve packages. Based on availability; double occupancy; excludes tax and gratuity. For reservations, please call toll-free, 1-888-321-4752.
- One-night stay in luxurious accommodations
- Breakfast for Two in Palm Terrace Restaurant or In-Room Dining
- Complimentary valet parking for one vehicle
- Starting from $199 per night
New Year’s Eve Getaway
- One-night stay in luxurious accommodations
- New Year’s Eve Five-Course Dinner for Two at Palm Terrace Restaurant
- Complimentary valet parking for one vehicle
- Starting from $495
A Private New Year’s Eve Escape
- One-night stay in luxurious accommodations
- A bottle of Veuve Clicquot Rose Champagne, party favors and chocolate lollipops to end the night sweetly
- Complimentary valet parking for one vehicle
- Starting from $245
Thanksgiving All Day at Palm Terrace
Chef Bill Bracken will feature a three-course Thanksgiving feast on Thursday, Nov. 24, 11 a.m. to 7 p.m., that includes savory appetizers and carved turkey with all the trimmings brought to the table, and Pastry Chef Michael Owens’ irresistible dessert buffet. Menu highlights include: Seared Rare Ahi Tuna with Asian Soba Noodle Salad, Chef Bracken’s signature Macaroni and Cheese, Slow Roasted Tom Turkey with Chestnut-Cranberry Bread Pudding, and Peppered Beef Tenderloin. $78 adults; $39 kids under 12; excludes tax and gratuity.
Also open for Thanksgiving breakfast from 7 to 11 a.m., Palm Terrace will serve a buffet with favorites like Smoked Salmon with traditional garnishes, Chilaquiles Verdes, Crispy Duck Hash, Banana French Toast and a steak-and-egg station. $34 adults; $16 kids under 12; excludes tax and gratuity. To reserve your holiday table, please call (949) 760-4920.
6th Annual Gingerbread Village on View Starting Nov. 23
A true delight for visitors to Island Hotel’s lobby, is the charming gingerbread village in the snow that Pastry Chef Michael Owens and his associates build to serve as a whimsical backdrop for the hotel’s Toys for Tots gift collection. Each year the village changes and gets “upgrades.” Constructed by the talented team of gingerbread builders, this year’s version features 30 different houses of varying sizes and shapes, created over a two month period from hundreds of pounds of white and dark chocolate, red and green cocoa butter, fondant, and sugar – yummily decorated with gum drops, jelly beans, gummy candies, red hots, candy canes, licorice, M&M’s and Lifesavers.
Christmas at Palm Terrace Restaurant
To reserve a table, please call (949) 760-4920.
Christmas Eve, Saturday, Dec. 24 – Enjoy Chef Bill Bracken’s four-course Prix-Fixe Dinner that includes choices such as Roasted Yukon Potato Soup with miniature duck ravioli; Five Spiced Loin of Kurobuta Pork with purple potato puree; and a sweet finale such as Peppermint-Chocolate Pudding Cake with caramel espresso ice cream. Seatings from 6 to 8:30 p.m. Christmas carolers will entertain. Price is $89 adults; $44 kids under 12; excludes tax and gratuity.
Christmas Day Brunch, Sunday, Dec. 25 – Served from 11 a.m. to 7 p.m., Palm Terrace will offer a three-course “table-less” buffet that includes appetizers like Confit of Prawns and Winter Squash and Celery Root Salad brought to the table; and Herb Crusted Prime Rib of Beef, Roasted Breast of Turkey and “Our Version” Green Bean Casserole. Guests can then indulge in Christmastime sweets at Pastry Chef Michael Owens’ dessert table. $78 for adults; $39 for kids under 12; excludes tax and gratuity. (Palm Terrace will also offer a breakfast buffet from 7 to 11 a.m.)
NEW YEAR'S EVE and NEW YEAR'S DAY DINING
New Year’s Eve Celebrations
Reservations are required for Dec. 31 dinner and party. Please call (949) 760-4920.
Five-Course New Year’s Eve Dinner at Palm Terrace Restaurant – Enjoy Chef Bill Bracken’s lavish celebration that will feature a Chilled Seafood Tower, Roasted Breast of Pheasant, Red Wine Braised Veal “Osso Bucco Style” and Sous Vide Lobster. Strawberry Champagne Granite or Chocolate Obsession will be the sweet finale to 2011. Seatings start at 7 p.m. Price is $125 per person, excluding beverage, tax and gratuity.
Party, Party, Party at Palm Terrace Lounge – Ring in 2012 with live entertainment and dancing, party favors and Chef Bracken’s signature bar bites – including sushi, sashimi, Truffle Mac & Cheese with Crispy Sweetbreads, Peking Duck Moo Shoos, Lobster Taquitos and Grilled Lamb Chop – plus a Champagne toast at midnight. From 9 p.m. to 1 a.m. Price is $110 per person, excluding tax and gratuity.
New Year’s Day Breakfast at Palm Terrace
Sunday, Jan. 1, 2012 – 7 a.m. to 2 p.m.
Enjoy a leisurely breakfast at Palm Terrace Restaurant to start the New Year. The regular breakfast menu will be offered, with favorites such as Banana Stuffed Brioche French Toast, Poached Eggs on Dungeness Crab Cakes with Truffle Hollandaise, and “Steak-n-Eggs” (beef tenderloin, poached eggs, béarnaise and garlic herb fries). For reservations, please call (949) 760-4920.
WHERE: Island Hotel Newport Beach
690 Newport Center Drive, Newport Beach, CA 92660-6431
Telephone: (949) 759-0808
at 2:33 PM
Tuesday, November 15, 2011
TWO OPTIONS: Traditional –or- Gourmet Thanksgiving meals with Free-Range Turkeys & all the trimmings available for takeout
IRVINE, Calif., November 2011 – This Thanksgiving, diners will be able to start their own traditions with a little assistance from LUCCA, who is offering to handle everything from shopping for groceries and scrubbing roasting pans, to worrying about whether the turkey is cooked to the right temperature and picking out wines! The best part of the deal? You can choose from either a “traditional” or “gourmet” dinner menu, and both feature Free-Range Turkeys cooked to perfection in combi ovens!
With LUCCA’s Thanksgiving takeout dinner, guests may entertain 2 or 200 guests with ease and offer a special mouth-watering menu guaranteed to delight any budget and palate. Both “traditional” and “gourmet” takeout dinners are capable of feeding up to 10 guests, and include a lavish spread featuring a Free-Range Turkey, stuffed and roasted to perfection, for $325 (add $32.50 per person for each additional guest). In addition, a complete meal for individual diners may be purchased for $32.50 each. All meals must be ordered by Friday, November 18th for pick up on or before Thursday, November 24th at noon. Orders may be placed by calling (949) 725-1773.
LUCCA’s Traditional Thanksgiving Dinner includes:
* LUCCA Free-Range Turkey (12-14 lbs for 10 people; larger turkeys available)
* Apple-Pork Sausage, Fennel and Sage Stuffing
* Rich Turkey Gravy
* Cranberry-Orange Chutney
* Mashed Yukon Potatoes and Parsnips with Parmesan Cheese
* Fire-in-the-Sky Yams with Candied Walnuts
* Farmer’s Market Green Beans with Hazelnuts and Fresh Oregano
* LUCCA Salad: Organic Mesclun Greens, Market Tomatoes, Roasted Peppers, Kalamata Olives and Balsamic Vinaigrette
* Assorted Silver-Dollar Dinner Rolls
* Pumpkin Spice Cheesecake
LUCCA’s Gourmet Thanksgiving Dinner includes:
* Lucca Free Range Turkey (12-14 lbs for 10 people; larger turkeys available)
* Pomegranate Molasses-Maple Syrup Reduction Glaze
* Wild Rice, Orange, Almond and Goat Cheese Stuffing
* Rich Turkey Gravy
* Caramelized Apple-Cranberry Chutney
* Mashed Yukon Potatoes, Cilantro, Yoghurt and Roasted Garlic
* Roasted Yams and Carrots with Rosemary
* Caramelized Brussels Sprouts with Parmesan
* Fresh Arugula and Butter Lettuce Salad with Shaved Fennel, Blackberries, Feta and Poppyseed Dressing
* Assorted Silver Dollar Dinner Rolls
* Pumpkin Custard Profiteroles with Maple Caramel
“I am proud to say that our attention to detail is ‘legendary,’ which means that our customers can relax and enjoy themselves,” comments Cathy Pavlos, Executive Chef and Co-Owner of the Irvine eatery. “I use the freshest, quality imported and domestic products that I can find – products, that in many cases, are natural, organic, and hormone, pesticide and antibiotic-free.”
LUCCA also offers both Traditional and Gourmet dinner items a la carte. For more information or to place orders, guests may call (949) 725-1773.
LUCCA is definitely more than its name implies – it is an inviting space where casual friendliness quickly meets a few chic big-city elements, including cozy tables on a large banquette, a gas-burning fireplace and sensual curved features. LUCCA, which has been referred to as “an urban concept in a suburban center,” has many facets. Having joined the Orange County dining landscape in 2005, LUCCA in Irvine has become known for its one-of-a-kind dining, off-site catering and wine bar. The eatery offers sandwiches, salads and pastas on its lunch menu, but come dinnertime the café changes to a European-type bistro that serves small plates, cheese and charcuterie. The whole menu is based on the use of healthy and high quality ingredients, such as certified Angus beef, free-range turkey, hormone-free chicken, wild salmon and locally grown organic produce. The bar features more than 30 wines by the glass, with a choice of 2.5-ounce or 6-ounce pour of wine for $5 to $14.
LUCCA is located in the Quail Hill Village Center (6507 Quail Hill Parkway) in Irvine. For more information, make reservations or order LUCCA2Go, please call (949) 725-1773 or visit www.LUCCACafe.com.
at 2:44 PM
Monday, November 14, 2011
Tustin, CA (November 2011) – The Winery Restaurant will allow guests to indulge in one of the world’s most treasured foods during its inaugural TRUFFLE WEEK celebration November 17th through 23rd. Executive Chef/Partner Yvon Goetz will offer a special three-course menu of dishes featuring truffles, including a decadent dessert ($80 per guest, excluding tax and gratuity).
Prior to the weeklong celebration, on Wednesday, November 16th Chef Goetz will present a five-course TRUFFLE DINNER, accompanied with wine pairings by Managing Partner/Sommelier William Lewis. The price of this extravagant wine dinner is $200 per guest (excluding tax and gratuity), and is extremely limited in seating. Guests are encouraged to reserve early by calling 714-258-7600 to avoid disappointment.
The Winery Truffle Dinner Menu
Wednesday, November 16th – 6:30 PM
$200 per guest++
Menu by Executive Chef/Partner Yvon Goetz
Wine Pairings by Sommelier/Managing Partner William Lewis
Colorado Buffalo “Deux Facons” Carpaccio/Tartare
Truffle Grilled Cheese - Mache Salad
Jumbo Maine Scallops and Burgundy Black Truffle Napoleon
Italian White Truffles and Porcini Risotto
Red Wine Reduction and Fresh Parmigiano-Reggiano
Black Truffle Crusted Beef Tenderloin
Braised Truffle Potatoes & Organic Baby Vegetables, Cabernet Essence
Warm Black Truffle Cheesecake
Micro Greens and Black Truffle Vinaigrette
Space is limited for the November 16th Truffle Dinner; reservations required by calling 714-258-7600.
ABOUT THE WINERY RESTAURANT & WINE BAR
The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. On the heels of being named “Restaurant of the Year” by the Orange County Concierge Association in its first two years in business, The Winery was recently awarded with OpenTable’s Notable Wine List designation, and presented with Sommelier of the Year, 2011 Golden Sceptre Award, and 2011 Golden Bacchus Wine Award for its exceptional wine program from the Southern California Writers Association. Partners JC Clow, William Lewis and Patrick “Irish” Quinn, spent more than 12 years together at Morton’s South Coast Plaza, before embarking on their own journey to open The Winery. The restaurant has migrated from their steakhouse past, as the menu focuses on contemporary California regional cuisine at its finest, with Executive Chef & Partner, Yvon Goetz, directing a team that delivers a culinary experience straight from the Wine Country.
The restaurant’s wine list, which currently offers 650 selections, changes weekly, offering diners a wide range of varietals from around the world. Guests can look into and even tour the restaurant’s 800-square-foot, climate-controlled cellar, which can hold up to 6,500 bottles!
The Winery offers a warm and passionate menu complimented by the perfect wines -- endless possibilities and something to suit every palate. The Winery Restaurant & Wine Bar is located at The District in Tustin (2647 Park Avenue, Tustin, California 92782). For more information, call 714.258.7600 or visit www.TheWineryRestaurant.net.
at 1:42 PM
Fashion Island Bakery & Café Le Pain Quotidien Offers Fresh Holiday Pies | Thanksgiving Day Pickup Available!
Newport Beach, CA (November 2011) – Belgian bakery and café Le Pain Quotidien at Fashion Island, will offer new entertaining and gift options for the holidays, including fresh pies that can be pre-ordered for Thanksgiving. Through November 27th, guests may place orders for Le Pain Quotidien’s fresh-baked Pumpkin, Apple, and Pecan pies. All orders placed at the bakery counter by 7 p.m. can be picked up the following day, including Thanksgiving Day until 3 p.m. (after which time the restaurant will be closed until the following morning).
Whole Pie Options are as follows:
* Pumpkin Pie with a whole wheat crust… $18.95
* Apple Pie with a whole wheat crust… $19.95
* Pecan Pie with brown sugar and a touch of bourbon with a whole wheat crust… $21.95
“With an on-site bakery, we are able to bring residents across Orange County fresh baked goods on a daily basis, making it especially convenient to entertain during the holidays,” comments Jonathan Eng, Head Baker at Le Pain Quotidien’s Fashion Island location. “Also popular are our Holiday Gift Baskets, which contain baked goods, along with our signature specialty products packaged together to make the perfect gift.”
Hours of operation for Thanksgiving weekend are as follows: Thursday, November 24 (Thanksgiving Day) from 8 a.m. to 3 p.m.; Friday, November 25 (Black Friday) from 8 a.m. – 9 p.m.; and Saturday, November 26th from 8 a.m. to 9 p.m. Normal hours of operation are 8 a.m. to 8 p.m. daily.
Le Pain Quotidien is located within Fashion Island’s Pacific Court (401 Newport Center Drive #1103, Newport Beach). For more information, including menus, catering information and baking classes, call 949-287-5592 or visit www.lepainquotidien.us (www.facebook.com/lepainquotidien.usa or www.twitter.com/lepainquotidien).
BREAD BAKING CLASSES
Guests are invited to learn the secrets to Le Pain Quotidien’s organic breads during hands-on classes on the Basics of Bread Baking. The classes, which are offered at 5:30 p.m. every Tuesday and Saturday at the restaurant’s in-house bakery, have been a popular holiday gift. Price per student is $55 for an intensive, hands-on three-hour class led by Head Baker Jonathan Eng, who instructs students on the basics of dough and how it can be made into many delicious products, including baguettes, soft, buttery rolls, and fruit and nut loaves. All classes are limited to 6 students, and can be booked online at http://conta.cc/labbcal.
Basics of Bread Baking covers the ten steps in the process of making bread, and students have the opportunity to participate in each one, from selecting ingredients, to kneading a dough by hand, to shaping, scoring and baking (and, of course, tasting).
Each class is conducted under the watchful eye of Baker Jonathan Eng, a graduate of the French Culinary Institute in New York, where he gained a strong foundation on the history and baking of artisanal bread. Since joining Le Pain Quotidien in 2010, he has been developing a curriculum at the Bleecker Street Bakery in New York City.
The Fashion Island location is only one of two Le Pain Quotidien locations worldwide to feature an on-site bakery with baking classes open to the public. The bakery, which is in full view of diners, serves as an educational hub highlighting Le Pain Quotidien’s organic bread, which is still kneaded and shaped by hand then baked in a hearth under the watchful eye of artisan bakers. Wheat, rye, spelt, five-grain walnut, baguettes, French rolls, brioche, croissants, muffins and other pastries, will all be baked fresh daily. Friday sees the addition of freshly baked challah.
Le Pain Quotidien offers a distinctive and delicious twist on the traditional cocktail party, with a warm and inviting in-house baker available for private events. Interactive group baking experiences led by seasoned baker Jonathan Eng, along with wine, beer, and a casual menu for sharing around the communal table. Group events for 8 to 25 guests can be customized for an evening of learning, sharing, and conviviality. To book a group event or for more information, guests may email email@example.com.
Le Pain Quotidien is located within Fashion Island’s Pacific Court (401 Newport Center Drive #1103, Newport Beach). For more information, including menus, catering information and baking classes, call 949-287-5592 or visit www.lepainquotidien.us.
ABOUT LE PAIN QUOTIDIEN
Le Pain Quotidien serves simple, elegant boulangerie fare, made with organic ingredients whenever possible. Le Pain Quotidien -- pronounced luh paN koh-ti-dyaN, meaning “the daily bread” -- was founded in Brussels in 1990 by Chef Alain Coumont, whose concept of simplicity and timelessness now has an international presence with more than 150 locations worldwide. In light of its extraordinary expansion, the company makes a continuous effort to stay true to its roots and values of conviviality, authenticity, quality, and simplicity. On a local level, each eatery sources organic ingredients and implements sustainable practices.
Le Pain Quotidien’s menu accommodates vegetarian and vegan lifestyles, and will offer breakfast, lunch and dinner for in-restaurant dining or take-out service. A wide selection of soups, salads, tartines (open-faced sandwiches, a house specialty) all incorporate signature breads. The tartine is one of Le Pain Quotidien’s most popular offerings with more than a dozen varieties, including Paris Ham and Aged Gruyère with cornichons and mustard trio; Organic Black Bean Hummus with avocado and spicy tahini; Smoked Atlantic Salmon with avocado and chopped dill; and Chicken Curry Salad with a side of harissa-cranberry chutney.
Le Pain Quotidien will also present seasonal offerings on a menu that changes approximately five times a year. The artisan bakers will also create new bread and pastries to retail only in the Fashion Island locale. Fall specials will include a Broccoli, Ham and Swiss Frittata; Vegan Cherry Scone; Gazpacho; Roasted Turkey, Brie and Honey Mustard Tartine; Endive, Fourme d'Ambert and Pear Salad; French Lentil, Chickpea and Avocado Salad; Mixed Grape and Walnut Tart; and Sparkling Hibiscus Tea.
Located at Fashion Island, Orange County’s premier coastal shopping and dining experience, Le Pain Quotidien features a communal table, a trademark piece for the brand, inside a 169-seat restaurant boasting an expansive 400-square-footpatio with stunning ocean views unique to its Newport Beach location.
In addition to its signature communal dining table, Le Pain Quotidien features high ceilings, rustic brick walls, expansive windows and classical music for a warm atmosphere, ideal for relaxation and conversation. Wood-crafted tables, chairs, counters and displays give the café a timeless feel. Le Pain Quotidien uses reclaimed wood and recycled Gypsum in its construction with energy-efficient lamps, and environmentally friendly cleaning supplies and packaging.
The bakery-café offers an exclusive line of specialty retail products, including single estate Peruvian coffee beans, Belgian chocolates, jams and fruit preserves, artisanal olive oil from Tunisia, Italian honey, sea salt and black pepper, and balsamic vinegar.
Hours of operation are 8 a.m. to 9 p.m. daily. Le Pain Quotidien is located within Fashion Island’s Pacific Court (401 Newport Center Drive #1103, Newport Beach). For more information, including menus, catering information and baking classes, call 949-287-5592 or visit www.lepainquotidien.us (www.facebook.com/lepainquotidien.usa or www.twitter.com/lepainquotidien).
at 12:23 PM
Saturday, November 12, 2011
NEWPORT BEACH, October 2011 – Celebrate the fall harvest at SOL Mexican Cocina, where November has been dubbed wine month! Every Monday night from 4:30 p.m. to close during the month of November, guests will have the opportunity to enjoy ½ off select bottles of wine with any food purchase. The promotion is intended to highlight the thoughtful wine list at SOL, which is known for having one of the most extensive selections of tequila in the region.
“It’s no secret that most of our bar takes a back seat to our expansive tequila selection, but our wine list is worthy of its own attention,” said Matt Baumayr, Managing Partner of SOL Cocina. “From a culinary standpoint, the spices and citrus found in Mexican dishes pairs beautifully with fine wines, and ours has been carefully chosen to complement our Coastal Mexican menu.”
SELECTION OF WINES OFFERED AT 50% OFF:
Brander Sauvignon Blanc, Santa Ynez Valley reg. price $35
Conundrum, California reg. price $44
Frog's Leap Sauvignon Blanc, Napa Valley reg. price $40
Ferrari Carano Pinot Grigio, Russian River Valley reg. price $35
X Winery White, North Coast reg. price $32
Miner Family Vineyards Viognier "Simpson Vineyard," California reg. price $37
Chamisal Vineyards Chardonnay "Stainless," Central Coast reg. price $35
Au Bon Climat Chardonnay, Santa Barbara County reg. price $44
Michael & David Chardonnay "7 Heavenly Chards," Lodi reg. price $31
Mer Soleil Chardonnay, Santa Lucia Highlands reg. price $53
Trinitas Chardonnay, Carneros reg. price $51
Hahn Pinot Noir, Monterey County reg. price $33
Mieomi Pinot Noir by Belle Glos, Santa Barbara, Sonoma & Monterey Counties reg. price $46
Tantara Pinot Noir, Santa Maria Valley reg. price $54
Jade Mountain Merlot, Napa/SLO Counties reg. price $31
Cosentino Cabernet Franc "The Franc," California reg. price $37
Joyce Merlot, Monterey reg. price $37
Ravenswood Zinfandel "Zen of Zin Old Vine," California reg. price $31
Candor Zinfandel, California reg. price $39
Sebastiani Cabernet Sauvignon, Sonoma reg. price $39
Blind Dog by Ecluse “Midnight Run Cuvee,” Paso Robles reg. price $36
Tobin James Syrah, Paso Robles reg. price $39
Adelaida Cabernet Sauvignon, Paso Robles reg. price $51
Earthquake Petite Sirah, Lodi reg. price $42
For more information, menus, hours of operations, online reservations and directions, visit http://www.solcocina.com/.
ABOUT SOL COCINA
SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.
In an effort to preserve the timeless beauty of Southern California and Baja, whenever possible, SOL Mexican Cocina utilizes products and programs that we believe to be both environmentally and socially pro-active. By serving as much seafood as possible caught locally or from sustainable fisheries, as certified by MSC and Seafood Watch, SOL resolves to be as environmentally friendly as possible, making sure that everything that can be recycled, is recycled, and all takeout materials are compostable. SOL is a bleach-free facility that uses green ware-washing and cleansing products. Diners looking for sustainable options, may be interested in the sustainable seafood (according to Seafood Watch) used by Chef Deb in SOL dishes.
Located at 251 E. Pacific Coast Highway at Bayside Drive, on the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.; TOUR de SOL tasting menu offered Mon-Fri 11:30 a.m. – 3 p.m.), Dinner (Sun-Wed 4:30 p.m. – 10 p.m.; Thurs-Sat 4:30 p.m. – 11 p.m.), Happy Hour (4 p.m. – 7 p.m. daily in the bar and patio), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). In addition, guests may take advantage of Taco & Tequila Tuesday specials every week (Tues 4 p.m. – 10 p.m.), and Industry Hours with 50% off cocktails, beer and wine to those with proper ID working in the hospitality industry (Sun-Weds 9 p.m.-midnight; Thurs-Sat 11 p.m.-close). Private Room available.
For more information, call 949-675-9800 or visit http://www.solcocina.com/.