Dining – South Coast Plaza https://www.southcoastplaza.com Tue, 17 Jan 2023 19:51:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 Weekend Escape: Brunch + Shop @ South Coast Plaza https://www.southcoastplaza.com/stories/2023/01/weekend-escape-brunch-shop-south-coast-plaza/ Sun, 15 Jan 2023 09:06:42 +0000 https://www.southcoastplaza.com/?p=87625

WEEKEND ESCAPE:  BRUNCH + SHOP

Our favorite weekend destinations at South Coast Plaza

Weekends are meant to be restorative. Self-care, rest and perhaps some retail therapy are on the menu. Two favorite pastimes—brunching and shopping—are the perfect complement and South Coast Plaza offers the best of both. Here are four favorite brunches that are served Saturday and Sunday.

Tableau Kitchen + Bar

SOUTH COAST PLAZA

WEEKEND BRUNCH SPOTS

The covered terrace, lush with exotic plants and cozy with heaters, has a bustling brunch scene. Regulars and newbies come for chef Ross Pangilinan’s fusion offerings—cuisine based on a French foundation layered in with Filipino flavors. 

The top seller is chef’s signature pork cheek adobo & fried egg with hollandaise, an addictive garlic fried rice and finished with chimichurri and crispy shallots. 

Another favorite is duck & French toast—a confit duck leg is paired with thick cut, custardy French toast topped with blackberries and warm maple syrup— a taste sensation of savory, crunchy and sweet. Ross takes the same French toast to the islands with tropical fruit, toasted coconut, macadamia nuts and crowned with a picture-perfect scope of ube (purple yam) ice cream. 


Chef John Park’s philosophy is straightforward:  Brunch should be served daily rather than waiting until the weekend for a little indulgence. Fans agree and avail themselves of his creative brunch offerings served until 3 every day. 

A full bar offers a variety of A.M. cocktails but the mimosa flight lands on many a table—four stemless flutes are filled with well-chilled bubbly then topped with juice combos– guava jasmine, kalamansi mandarin, strawberry lemonade and blueberry hokicha.

Popular sweet dishes include jasmine milk tea French toast with brioche, strawberries and candied lemon as well as mixed berry pancakes—blueberry pie compote, graham cracker streusel and farmer’s market berries, finished with whipped chamomile cream. 

A signature is the chicken and waffles and trust us, you haven’t seen a delicious interpretation like this: Golden crispy fish-shaped taiyakis are filled with kecap manis custard and paired with garlic soy chicken wings. 

Savory options include a luscious mushroom toast with soft scrambled eggs, tomato sofrito, crème fraîche, spinach and shallot vinaigrette. Try the unique salmon chilaquiles rojos—grilled salmon, avocado, black beans, chamomile pickled onions and a sunny egg—the unusual combo of grilled fish (textbook crispy skin) works well with the Mexican breakfast classic. 


Rock and roll chef Nick Weber serves up French café classics for weekend brunch, interpreted with his unique touches. You won’t find a more authentic rolled French omelette, rich with creamy brie and a tart crème fraîche drizzle, served with greens dressed with a lively vinaigrette. Bonus: crispy but tender potatoes.

Permission granted –unlike Monday-Friday lunches—for a leisurely start with a brunch cocktail. The ruby-hued sparkling Kir Royal is splendid; the refreshing French Shandy blends lemonade with elderberry and beer.

Weber’s talents include that of baker: he personally makes his own buttermilk biscuits every morning. They’re used as the foundation for his take on strawberry shortcake with sweet cream, macerated berries and strawberry crunch. Chef’s favorite, though, is the eggs Benedict: The fluffy biscuits are topped with Fra’ Mani’s lightly smoked rosemary ham and just-poached eggs. For a Parisian touch, the hollandaise is laced with champagne. Hungry diners will dig into steak and eggs—a perfectly cooked and tender sliced Bavette steak, plated with eggs over easy that’s immensely satisfying.


Outpost Kitchen is the place to be weekends—the patio, dining room and bar are buzzing. Reservations are highly recommended. Mixology is a finely honed art here and a popular morning starter is the Mesa MicheladaIndia pale ale, bone broth-infused tomato juice with a rooster spice blend rim. A tribute to South Coast Plaza’s affinity for luxury is The Gucci– Luna azul blanco, campari, lime, agave, Italian blood orange soda. Something the Gucci family would agree on—è delizioso!

Australian proprietor  and founder Jay Lewis’s attention to detail and vision behind every dish is apparent. Just about everything is made from scratch daily—from the cold pressed juices squeezed fresh to hot sauce;  cocktail  garnishes are dehaydrated in-house and no expense is spared on raw ingredients. You taste the difference.

The Land Down Under created two brunch staples: flat whites and avocado toast—both not to be missed at Outpost. Fresh avocado slices are fanned over hearty country toast, topped with a tangle of green, house-made red pepper pesto, feta and finished with lemon olive oil. Eggs are optional.

A head turner is the smoked salmon & shrimp Benedict—a towering plate of perfectly cooked seafood atop toast, poached eggs, hollandaise, pickled onion and whole grain mustard. Generous portions allow for sharing. A one-of-a-kind creation is the bangers & smash. It has it all—English pea pancakes, smoked cheddar mash, fried eggs, dolly gravy and BBQ Hungarian sausage—the lime keifer yogurt lends brightness to the indulgent dish.


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A Collection of Caviar https://www.southcoastplaza.com/stories/2022/11/a-collection-of-caviar/ Wed, 16 Nov 2022 18:11:39 +0000 https://www.southcoastplaza.com/?p=85243

A COLLECTION OF CAVIAR

The Season for a Glorious Treat

Caviar. What’s more symbolic of the good life than this edible luxury?  The ritual of service—from a multitude of garnishes to dainty mother of pearl spoons–is part of its allure. And then there’s the champagne pairings. It’s the perfect indulgence for the holidays. Here are four South Coast Plaza restaurants offering the delicacy beloved by caviar connoisseurs.

SOUTH COAST PLAZA

THE CAVIAR FEATURE

PETROSSIAN AT TIFFANY

Level 1, Between Jewel and Carousel Courts
RESERVATIONS: 714.111.1111

More than a hundred years ago brothers Melkoum and Mouchegh Petrossian, originally from Armenia, came to Paris and introduced the art of caviar to the City of Light. Today, it is enjoyed across the globe and Petrossian is recognized as the pioneer and finest purveyor of the highly coveted roe. Less than a year ago, the one-of-a-kind Petrossian at Tiffany opened at South Coast Plaza, uniting the best of two luxury brands.

The extensive caviar section includes almost a dozen selections–from Royal Baïka and special reserve Shassetra to the fresh, fruity Ossetra and buttery Kaluga Huso hybrid caviar. The briny beads are customarily served with petite blinis, toast points and crème fraîche. 

Tiffany caviar tastings are offered, served on mother of pearl spoons. The Tsar Imperial Flight includes Baïka, Shassetra, Ossetra, and Kaluga caviar. The next level is an exclusive special reserve caviar trio.

Petrossian’s executive chef Carlos Cabrera has an impressive background that includes years at Le Cirque in New York City and Las Vegas. He has created other well-known French dishes for the menu, including a take on the famous soft scrambled egg royale. A beef tartare, Kusshi oysters, hand sliced smoked salmon and potato mille-feuille are all lavishly garnished with premium caviar. 


KNIFE PLEAT

Level 3, Penthouse
RESERVATIONS: 714.266.3388

Leave it to the French. Chef Tony Esnault of the Michelin-star Knife Pleat delivers an exquisite presentation of caviar and accouterments, with a choice of three different caviars. The garnishes include house made pomme gaufrette, toasted brioche fingers, and oeufs brouillés with chives. Guests may order caviar at the intimate bar and as a starter at lunch, dinner or Saturday tea.  

Knife Pleat’s caviar is custom packaged in one-ounce tins. Tsar Nicoulai Golden Osetra is buttery and rich, with a fully creamy finish and unique nutty afternote. Tsar Nicoulai Golden Reserve is creamy perfection—rare, with a medium to large bead and a smooth buttery finish. Chef Esnault Crown Jewel has gold and silver flecks, buttery and creamy with a rich, clean finish.  It is an extremely rare, seasonal offering. 

Caviar is in sync with the diner looking for an elevated experience. As restaurateur and partner Yassmin Sarmadi noted: “What better way to start or end a day of luxury shopping at South Coast Plaza than with caviar service at Knife Pleat—the ultimate luxury in dining.”

What better way to start or end a day of luxury shopping at South Coast Plaza than with caviar service at Knife Pleat—the ultimate luxury in dining.

YASSMIN SARMADI, KNIFE PLEAT


VACA

Level 1, Park Tower
RESERVATIONS: 714.463.6060

Top Chef alumnus Amar Santana offers caviar at Vaca, his Spanish style hot spot, located by Segerstrom Center for The Arts. The splendid pre-theater snack features Imperial Kaluga Hybrid Reserve Caviar–a combination of Kaluga and Amur sturgeon, with rich amber coloring, a buttery, clean opening and velvety smooth finish. Some say it is the closest in quality, texture and flavor to Beluga caviar.   

Garnishes includes crème fraîche, capers, finely diced egg whites, yolks, shallots, and chives. Imported from Spain, artisanal Torres potato chips are the perfect vehicle for spreading the savory roe.  

How did caviar end up on a Spanish-centric menu?  According to Santana, it comes down to listening to the guests.

One of our big sellers is fresh sea urchin with scrambled eggs. We started to get requests to add caviar to it.  So, we offered it as an add-on, and from there it developed into having classic caviar service. Our regulars love it.

AMAR SANTANA, VACA


POPULAIRE

Level 2, Saks Fifth Avenue Wing
RESERVATIONS: 714.760.4555

For a fun take on the regal roe, order the Fried Chicken & Royal Ossetra Caviar at Populaire, a French-inspired bistro with a quirky accent from chefs Nick Weber and Ross Pangilinan.

His recipe mimics the Japanese karaage fried chicken with a thin crispy, crunchy crust. “The labneh (strained yoghurt) brings a nice tang and creaminess to cut the richness of the chicken and is a great foil to the Ossetra caviar.” 

The unexpected pairing, reflective of Nick Weber’s whimsical combining of ingredients, was called “the perfect tease” by Brad A. Johnson in his review of Populaire for the Orange County Register.

The layers of flavor in a single bite are a savory revelation:  Warm, golden crunch, tender juicy chicken, creamy, cool dairy and the salty taste of the sea from the Ossetra caviar.

I wanted to have a fun and yummy vessel for caviar that would get people who weren’t familiar to give it a try.

NICK WEBER, POPULAIRE



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Dining Off the Beaten Path https://www.southcoastplaza.com/stories/2022/10/dining-off-the-beaten-path/ Mon, 31 Oct 2022 05:57:41 +0000 https://www.southcoastplaza.com/?p=84110

DINING OFF THE BEATEN PATH

Secret Spots at South Coast Plaza 

You may know just about all South Coast Plaza’s dining destinations.  But perhaps there are some undiscovered finds we can share. An intimate space for a memorable dinner. A quick snack and cocktail before a show.  A cool little bar for a shopping respite. Here’s a quintet of some unique spots on our radar.

Water Grill

SOUTH COAST PLAZA

THE SECRET DINING SPOTS

It’s a contrast of privacy and visibility—the Segerstrom Board Room is inconspicuously located in the front of Water Grill—yet is in the epi-center of the action. If you’re looking for a special place to host a private lunch or dinner, this gem should be on your short list. 

The petit dining space (named after South Coast Plaza’s founding family and patrons of the arts) is constantly booked by VIPS and the local cognoscenti. One long handsome table accommodates up to 14 diners.  Guests are surrounded by expansive wine cabinets, housing a collection of more than 400 bottles from around the globe.  Also in view from the floor-to-ceiling glass windows is the 360-degree oyster bar and the live saltwater tanks.


Nestled into a tiny corner of the Quattro Caffé entrance, the popular six-seat Il Bar has regulars and shoppers who have patronized the spot for decades.  Some make a stop for a quick cocktail or espresso; others chill with a glass of Italian wine paired with house-made ravioli di pollo.

“It’s a unique experience at South Coast Plaza—busy from opening to closing every day,” said restaurateur Domenico Grillo. “Our bar guests are family.”


Top Chef alumn Amar Santana and partner Ahmed Labbate’s Spanish-inspired, theater-centric hot spot, Vaca, can provide dinner and a show before or after a show for up to eight guests.  Upon entering, the Charcuterie Station is to the left and across from the packed bar.

 Although the full menu is served at this L-shaped working station, you’ll see pantry cooks meticulously slice and plate the best in Spanish meats and cheese for hungry guests. These platters are the ideal snack with a signature Vaca Tonic before a performance at neighboring Segerstrom Center for the Arts or South Coast Repertory.


When Sur La Table opened its doors in 2009 at South Coast Plaza, it was sans the onsite cooking classes, beloved by many.  After fielding sad inquiries from cooking fans, South Coast Plaza management quietly inquired about starting classes.  “Can’t be done—no room,” was the response.

But where there’s a will, there’s a way.  The SCP solution was to convert the stock room into a large kitchen by finding a near-by storage space. Construction commenced in the far back corner of the store (hidden from shoppers) and soon enough, small groups were working hands-on with chef-instructors to learn how to prepare delicious recipes, hone essential techniques and more.

Today a wide variety of cooking classes (from making tamales to handmade sushi rolls) are offered at South Coast Plaza’s Sur La Table, seven days a week, with as many as four classes a day.  A tasty finale: Students enjoy a repast of the dishes they just learned to prepare.


We’ve become a sanctuary for shoppers and guests who find their way here,” observed chef Michael Doctulero, proprietor and chef of the small 49-seat restaurant and bar tucked into a nook of Collage Culinary Experience on level 1 at Bloomingdale’s.

The well-known chef who spent years at Scott’s Seafood brings a contemporary twist to comfort food dishes he has honed from his home-town San Francisco and stints in Seattle and Los Angeles. Signatures include homemade chicken soup, calamari crudo with ahi, hoisin baby back ribs and togarashi scallops, plus appealing plant-based offerings.



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Q&A with Chefs Ross Pangilinan and Nick Weber on Populaire https://www.southcoastplaza.com/stories/2022/07/qa-with-chefs-ross-pangilinan-and-nick-weber-on-populaire/ Mon, 18 Jul 2022 23:35:06 +0000 https://www.southcoastplaza.com/?p=79812

Q&A WITH CHEFS ROSS PANGILINAN AND NICK WEBER ON POPULAIRE

The latest addition to South Coast Plaza’s dining collection

Michelin-lauded chef Ross Pangilinan has followed the success of his first South Coast Plaza restaurant, Terrace by Mix Mix, with Populaire Modern Bistro, a collaboration with longtime pal, chef Nick Weber

Parisian bistro dishes are interpreted by Weber with Californian ingredients in a creative, quirky menu. Located on level 2 of the Saks Fifth Avenue wing, the space is divided into three sections with indoor and outdoor patio seating and a petit dining room accented in French blue with marble-topped tables and bistro chairs.

We recently caught up with the two chefs and chatted about their new venture.

Q&A WITH
CHEFS ROSS PANGILINAN & NICK WEBER

Tell us about how you met and your friendship before you decided to partner.

CHEF ROSS: We met while working with Patina Restaurant Group, at Pinot Provence at the Westin South Coast Plaza. Nick was the chef de cuisine and I was the sous chef. We had a great rapport and he took me under his wing. We went to work at other restaurants but continued to stay in touch and hang out. Now, every year we vacation together with our families.  

Chefs Ross Pangilinan and Nick Weber
Photo Credit: John Pangilinan

Fromage Blanc Gnudi

What are your culinary impressions of one another? 

CHEF NICK: Ross has always had that quiet laser focus, puts his head down and gets the work done. He’s a work horse and that’s evident in what he’s accomplished the last few years with his restaurants. 

CHEF ROSS: Nick is incredibly talented and his food is beautiful and thoughtful. His intensity and passion inspire me. He’s always been able to foster a great team environment and camaraderie.  

How did the Populaire concept originate? 

CHEF ROSS: I’ve had the privilege to cater events for the Segerstrom family and I learned that there could be another opportunity—in addition to Terrace by Mix Mix– if the right concept came along. I knew I couldn’t do it by myself and wanted to propose something special. Since we had that culinary history together, Nick and I had always hoped to open a restaurant. So, when the opportunity presented itself at South Coast Plaza, we had to seize it. 

Kombu Cured Fluke

Ratatouille

Fried Chicken & Royal Ossetra Caviar

Tell us about the restaurant name, Populaire. 

CHEF NICK: I have a running list of restaurant names and concepts in my phone. When Ross asked me If I had any names, Populaire was the first one that came out of my mouth and everybody loved it.

How does Populaire reflect your preferences and style?

CHEF ROSS: I trust Nick and Populaire is his vision and his menu through and through.  We both come from fine dining, so there’s that influence but you see Nick’s sense of humor in the menu, with dishes like the Duck Confit Spliff, Royale with Cheese and Send Gnudis. We’re trying not to take ourselves too seriously and wanted to have a little fun. 

You have such great produce–do you select from the local farmers market?

CHEF NICK:  I just talk to my rep and ask what’s good at the moment from the local farms. I also have a photo folder in my phone from every week of the year at Santa Monica Farmers Market, so I refer to that a lot.

Duck Breast

Escargot Ebelskiver

Tell us about some of your favorite dishes on the menu and the backstories on them.  

CHEF NICK: I wanted to keep the menu simple on technique and heavy on seasonal ingredients. The proteins will most likely remain and the garnishes will change with the season. The escargot ebelskiver is an idea I’ve had in my head for a long time but I could never find the right pan, until I went to the Japanese market and picked up a Takoyaki pan. The dish came together pretty quickly after that, the Koji buttermilk emulsion with garlic was a great way to bring the classic flavor but make it much lighter.

For the duck confit spliff, I needed a fun way to use the duck legs. For the duck entrée, we use the whole duck and cook the breast on the bone, which we marinate in a homemade Amazake. We air dry it for four-five days and the flavor is amazing.

The Royale with Cheese is gaining quite a following, and we’ve heard commentary about the menu illustration.

CHEF NICK: Most people get the burger reference from the Pulp Fiction scene. Our managing partner Alyssa McDiarmid’s niece, Emma, did the sketch. I gave her a copy of the menu and asked her to get creative; she absolutely killed it.

Royale with Cheese

Seems to be a little Elvis in the building–commemorative plates and such—please share.

CHEF NICK: My aunts and grandma are big Elvis fans, so I was always around it growing up. I love the old Sun Records tracks. The collector plates and whiskey bottles I’ve accumulated through the years from family and antique stores..

You offer eclectic wines with some unknown gems. How has the list been curated? 

ALYSSA MCDIARMID (MANAGING PARTNER): When the boys asked me to design the wine list, I already knew what I was looking for, but thought about each dish as Nick was creating the menu–his food is so balanced and nuanced and the list had to be the same. Something for everyone, but also tailored to the food. Nick is passionate about natural wines so we included a few. Everything else falls into some of my favorite discoveries which I love sharing.  

Duck Confit Spliff

Photo Credit: Ron De Angelis


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Tableau Kitchen and Bar https://www.southcoastplaza.com/stories/2022/02/tableau-kitchen-and-bar/ Mon, 07 Feb 2022 07:07:56 +0000 https://www.southcoastplaza.com/?p=70248

TABLEAU KITCHEN AND BAR

Q&A with Chef John Park and Restaurateur Ed Lee

 

The newly opened Tableau Kitchen and Bar is on its way to becoming a local favorite.  A collaboration between Chef John Park and restaurateur Ed Lee, this casual eatery in the Crate and Barrel wing is all about New American cuisine with global influences and unique twists.

For Lee, previously known for co-founding the popular Wahoo’s Fish Taco with his brothers, this eatery is the latest addition to his successful independent restaurant ventures.

Meanwhile, Park brings to Tableau a resume full of diverse experiences under the tutelage of major chefs, including stints in Los Angeles at the Michelin-starred Providence, XIV by Michael Mina, Lukshon, Father’s Office, Koi, and Water Grill.

Park’s strong pastry background shines at breakfast, with dishes ranging from mushroom toast to an Asian-inspired take on chicken and waffles. Lunch savory offerings include delicious sandwiches made with crunchy artisan toast and unusual fillings like roasted eggplant or fried burrata.  For dinner, green curry mussels and uni pasta are foodie favorites. Some diners like to pick up the freshly baked pastries or cookies on the way out to enjoy at home.

South Coast Plaza recently chatted with Lee and Park about their latest venture. Here are excerpts from that conversation.

Q&A WITH ED LEE AND JOHN PARK

SOUTH COAST PLAZA: After your success with Toast Kitchen + Bakery, why did you and John decide to open a restaurant at South Coast Plaza?

ED LEE: John and I initially met while he was working a pop-up shop selling pies at a restaurant that I was helping out at. One day, while at the Wahoo’s at South Coast Plaza, I noticed an empty space available to rent. Every day I would walk by the vacant space and sensed that we could utilize it.  Since Toast’s main focus has always been breakfast and brunch, I knew John wanted to showcase his culinary skills surrounding other food, and that this would be the perfect location.

John Park and Ed Lee

SCP: How would you describe food and approach at Tableau?

LEE: You can always tell when John has touched something because it will have his own unique flair. He uses flavors that oftentimes, you aren’t quite able to put your finger on. His ability to put unexpected twists on classic dishes is unparalleled. For example – our jasmine tea French toast – who does that? His approach is unlike any other.

Photo: JT Harsadi

SCP: John, when people talk about your culinary talents, they always mention your mastery of savory and sweet.  How did that develop? 

JOHN PARK: The focus of my career has always been sweets and pastry but I took time to pay attention to the savory cooks. I have been fortunate to have worked at some great establishments and under the tutelage of talented chefs. I took advantage of that and learned so much.

SCP: What’s your attraction to brekkie dishes?

PARK: Breakfast is easier to incorporate my pastry background since some dishes are sweeter, like French toast and pancakes.  I use my baking background for the house-made everything spice bagel for the citrus-cured salmon.

SCP: What’s a personal favorite?

PARK: My favorite breakfast dish now is our play on chicken and waffles. We make classic Korean fried chicken wings glazed with sweet garlic soy and instead of a traditional waffle we serve two taiyakis filled with kecap manis pastry cream. Kecap manis is an Indonesian sweet soy sauce that when mixed with custard creates an amazing salted butterscotch-maple flavor. 

LEE: My favorite dish is the curry mussels — it’s mind blowing and unlike anything I have ever tasted. Another favorite is the avocado mousse. The dessert brings me back to drinking avocado smoothies during my childhood in Brazil. If you grew up anywhere such as South Asia or South America and you taste this mousse, you will be immediately brought back in time.

SCP: How about a favorite among the many seafood dishes?

PARK: On the dinner menu, I love our salmon dish with misugaru gnocchi, lima bean pesto and fish sauce vinaigrette. Misugaru (a powder made from roasted grains popular in Korea) lends a nuttiness; the fish sauce vinaigrette brightens it up.

Our most popular seafood dish, however, has been the green curry mussels with sweet potato, fresh herbs, serrano chiles and an outstanding poblano chorizo that we source from The Chori-Man in San Pedro.

SCP: Please tell us about the plan for the upcoming community table. 

LEE: The idea behind the community table came about when John asked, “What else can we do to help our community?” The community table gives us the opportunity to fundraise once a month while simultaneously showcasing the remarkable talents of John and the kitchen team at Tableau.

John’s dream is to end world hunger and homelessness. The community table allows us to work to this goal one small step at a time. It also helps build connections with the community members that we are helping, and to perhaps one day, provide them a job at the restaurant.

SCP: We understand it’s important for you to support the underserved in the community.  At Tableau, which organizations are you assisting?

PARK: Our first non-profit partner at Tableau is Vocational Visions, based in Mission Viejo, whose mission is to create pathways to employment, life-long learning and social inclusion for adults with intellectual/developmental disabilities.

SCP: About the restaurant’s name – what’s the thinking behind it?

PARK: Tableau comes from the old French for “picture or painted target.” We usually use tableau to describe a vivid lively scene like a happy gathering around the table. The significance for me is that gathering and connection.

At Tableau there’s a great photo of my four kids at a table, celebrating a birthday. Guests have commented how happy they look. My hope is that our guests can experience that same joy whenever they dine with us.

MATCH STONEWARE

ONLY AT SOUTH COAST PLAZA

Hot drinks at Tableau are served in beautiful handmade ceramic cups from Match Stoneware. “We’re excited to be the first restaurant in Orange County to showcase Match’s ceramics,” Park said. “What I love about their pieces is that it looks like a lot of time, effort and thought went into them. We hope that guests have the same reaction to our food.”


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Knife Pleat Named Among the 101 Best Restaurants in LA https://www.southcoastplaza.com/stories/2021/12/knife-pleat-named-among-the-101-best-restaurants-in-la/ Fri, 10 Dec 2021 21:47:11 +0000 https://www.southcoastplaza.com/?p=66698

KNIFE PLEAT NAMED AMONG THE 101 BEST RESTAURANTS IN LA

The restaurant debuts in the Los Angeles Times’ Annual List

 
 
 

Less than three months after earning its first Michelin Star, Knife Pleat has received another significant accolade. We’re thrilled that our elegant French restaurant in the Penthouse has been named one of the Los Angeles Times’ “101 Best Restaurants in LA” this year.

“An opulent outfit appropriately housed in the haute couture wing of Costa Mesa’s South Coast Plaza, Knife Pleat continues where chef Tony Esnault and his wife, Yassmin Sarmadi, left off with their now-closed French restaurant Spring in downtown Los Angeles,” wrote Times critic Bill Addison. “Esnault was previously the chef at Patina, and he spent years cooking with Alain Ducasse. Which is to say: He performs a rigorous, meticulous form of fine dining that’s nearly extinct in America. Regard his escargot, with its perfectly diced tomato concassé and refined swirls of persillade, and taste its detailed interplays of garlic and herbs and acid, and you’ll understand why this approach to cuisine had a heyday.”

Esnault’s sublime tasting and special menu dinners, which have developed a following, showcase his versatility and virtuosity, whether he’s juxtaposing California’s seasonal produce against decadent ingredients such as white truffle, or exploring a theme such as seafood, or paying homage to the cuisine of a culture. Addison, for example, singled out “an unforgettable dinner at Knife Pleat celebrating Nowruz, the Persian New Year.”

“The kuku sabzi (its closest Western equivalent is a frittata, but it’s in a category of egg dishes all its own) was dense with herbs but nearly as light as mousse,” he wrote. “It preceded braised lamb shank over pilaf sweetened with dates and raisins. Sarmadi’s mother oversaw the meal, as she did when the couple hosted the feast at Spring. I can’t help hoping, though, that the glories of Iranian cuisine might occasionally carry over to the regular menu as well? A guy can dream.”

He performs a rigorous, meticulous form of fine dining that’s nearly extinct in America. Regard his escargot, with its perfectly diced tomato concassé and refined swirls of persillade, and taste its detailed interplays of garlic and herbs and acid, and you’ll understand why this approach to cuisine had a heyday.

BILL ADDISON, LOS ANGELES TIMES

Knife Pleat is the only French restaurant in all of Orange County to be included in the prestigious Los Angeles Times selection. “We are honored to have Knife Pleat featured on the list, which was started by our dear friend Jonathan Gold,” Esnault and Sarmadi said. “A special thank you to Bill Addison for the kind words and Maria Tauger for the photography.”


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Q & A: Laurent Vrignaud On His Paris-Inspired Cafe, Moulin https://www.southcoastplaza.com/stories/2021/11/q-a-laurent-vrignaud-on-his-paris-inspired-cafe-moulin/ Mon, 15 Nov 2021 16:59:00 +0000 https://www.southcoastplaza.com/?p=64376

Q&A: LAURENT VRIGNAUD ON HIS PARIS-INSPIRED CAFE, MOULIN

The new outdoor eatery offers pastries, crepes, champagne and more

With its cheery red umbrellas, cafe tables and chairs, the new MOULIN at South Coast Plaza’s Garden Terrace aims to give you a taste of Paris. Imagine plates of croissants, pain au chocolat, and other beloved treats baked daily by a cadre of French patissiers. Picture those all-time Parisian favorites – fresh sweet or savory crepes – made to order. Now savor them with cafe au lait or Champagne, sit back and watch the people walk by. Authenticity is at the core of MOULIN, according to owner Laurent Vrignaud, from the furniture to the food and drinks.

We spoke recently with Vrignaud about his coming to California and why he brought MOULIN to South Coast Plaza.

We’ve filled the terrace with big red umbrellas and the famous chairs and tables by Maison Gatti and Tolix. It will be the next closest thing you can get to Paris in Orange County without boarding an airplane.

LAURENT VRIGNAUD ON HIS NEW MOULIN LOCATION AT SOUTH COAST PLAZA


Here are highlights from our conversation with Vrignaud:


You’ve created MOULIN inspired by wonderful memories of your Parisian childhood. What is your go-to café when you visit the City of Light and what do you order?

I enjoy visiting Le Musset, a classic Parisian café located a block from the Louvre on a great corner with a big outdoor terrace. I always order le Salade Nicoise and glass of rosé – the same thing I enjoy at MOULIN.

At 18, you left to pursue the California dream. Why?

My father got a job in the Bay Area and I joined him because it was my dream to become a surfer. Thirty-eight years later, I’m still surfing and living the California dream!

Laurent Vrignaud

What was your role in the action sports industry and why did you decide to make a change?

In order to keep surfing as a teenager, I started wholesaling surfing equipment to surf shops up and down the coast of California. In the winters, I started wholesaling snowboard equipment. Eventually, I grew that into the biggest independent action sports sales agency in the country, but in all those years, I could rarely find an authentic French café that reminded me of those from my childhood in Paris. Eight years ago, I was ready for a new challenge so I decided to create MOULIN.

Why did you settle in OC?

Orange County is the mecca of the action sports industry so it made sense for my former business to be headquartered here. We were raising our family and our daughter was attending OCSA (Orange County School of the Arts) so it made sense to open MOULIN here.

What appealed to you about opening at South Coast Plaza?

I would like to see more international growth from our brand. From the brand selection and retail presentation, South Coast Plaza delivers a world-class experience. So when Anton Segerstrom invites you to join them and the other renowned French brands, it is an offer you don’t refuse and it validates what we are doing at MOULIN.

What attracted you to the outdoor site on Garden Terrace?

Just like classic Parisian cafés, MOULIN is all about the outdoor patio experience so the Garden Terrace location is a no-brainer for us. We’ve filled the terrace with big red umbrellas and the famous chairs and tables by Maison Gatti and Tolix. It will be the next closest thing you can get to Paris in Orange County without boarding an airplane.

You’re going to have breakfast, lunch and then make a late afternoon stop at MOULIN at South Coast Plaza. What will you order for each?

Breakfast is always a double espresso with pain au chocolat, my favorite lunch is le Salade Niçoise and glass of rosé, and for a late afternoon visit, nothing beats chatting with a couple of friends on the patio with a Paris-Brest pastry and a glass of Laurent-Perrier Champagne.

We hear you have a special MOULIN creation exclusively for South Coast Plaza. We love exclusives!  Tell us about it.

To celebrate our newest location, we are introducing a new pastry that can only be found at MOULIN at South Coast Plaza. It is the Earl Grey & Fig tart – trés magnifique!

Do you have a signature item?

Our signature item would have to be our jambon fromage (ham and cheese) sandwich. We make our ham in-house Parisian style and serve it on a fresh-baked baguette with Emmenthal cheese. Our saucisson cornichon sandwich is a close second.

What are MOULIN’s top three sellers?

Our top seller is the jambon fromage sandwich followed by our almond croissant. The chocolate éclair is our top-selling pastry.

What Champagnes will you have at MOULIN at South Coast Plaza and what do you recommend as a pairing?

We have a partnership with Laurent-Perrier, one of the most acclaimed Champagne brands in the world. Guests at MOULIN at South Coast Plaza can enjoy it in the split size, half bottle or full bottle. A perfect pairing is Champagne and our freshly-made strawberry or lemon crêpe.

For the holidays, will you have any special seasonal desserts?

Oui! In early December we start taking pre-orders of our famous Bûche de Noël, (yule log). This year’s bûches will be available in two sizes and three flavors. Last year, we sold out with people driving from LA and San Diego to get them. We can’t wait to introduce our SCP visitors to our Bûche de Noël.


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Perfect Places for Pizza and Flatbread https://www.southcoastplaza.com/stories/2021/10/perfect-places-for-pizza-and-flatbread/ Sun, 24 Oct 2021 06:15:39 +0000 https://www.southcoastplaza.com/?p=63135

PERFECT PLACES
FOR PIZZA AND FLATBREAD

Check out delish toppings,
from bone marrow to lobster

Chef Ross Pangilinan (photo by Tuckler & Hossler)

Pizza – it’s the perfect bite to refuel while shopping, communal fare for a get-together with friends, or something light before a theater performance. Our restaurants offer a variety of pizza styles and all feature the number one pie pleaser – pepperoni – loved for its salty, smoky and spicy flavor. Other pizza toppings for the more adventurous range from bone marrow to lobster. Mangia!

Bone Marrow Pizza from TERRACE by Mix Mix
Cover Image: Chef Ross Pangilinan, Photo Credit: Tucker & Hossler

Quattro Caffé

Level 1, Jewel Court
714.754.0300

Quattro Caffé’s full-size pizzas receive rave reviews from shoppers and Italian regulars. The recently redesigned dough has a lighter, more tender crust. The secret, according to Domenico Grillo, who helms the popular restaurant: “We bake the pies at about 600 degrees—lower than most for a wood-burning oven. It takes longer, but you get even cooking throughout with delicate crispy edges.” Walnut wood is used in the 30-year-old Italian oven. Two guest favorites are the fresh toppings of finely sliced imported prosciutto with peppery arugula and a frutti di mare selection—San Marzano tomato sauce and mozzarella cheese layered with chopped shrimp, calamari and scallops.

TERRACE by Mix Mix

Level 3, Crate and Barrel Wing
657.231.6447

Chef Ross Pangilinan’s hearth-baked pizzas at TERRACE by Mix Mix are inventive and memorable. His original offering, Bone Marrow Pizza, is still the best seller: mornay sauce, shallot marmalade and red wine jus are topped with roasted bone marrow, which guests spread on, DIY style. The Prosciutto Pizza – arugula, San Marzano tomato sauce, mozzarella and Calabrian chili – and Salami-Pear Pizza with kale, mornay, walnut oil and goat cheese, are perfect for fall.  The proprietary dough is Pangilinan’s own recipe. 

Mezzet Mediterranean Cuisine

Level 1, Crate and Barrel Wing
657.231.6447

Five classic pies are offered at Mezzet Mediterranean Cuisine, all baked in a wood-fired pizza oven fueled with a combination of olive and almond wood. On any given day, a pizza is a staple at lunch tables, attesting to the sharable appeal. According to Mezzet owner Joe Dib, the favorite is Quattro Stagioni. House-made tomato sauce, fresh mozzarella, ham, artichokes, mushroom and olives caramelize on a medium-sized golden-edged crust. It is whisked to the table with its bubbling hot cheese and vegetable topping, meant to be enjoyed immediately. 

Seasons 52

Level 2, Bloomingdale’s Wing
714.437.5252

Almost every dining experience at Seasons 52 begins with a shared signature flatbread. The difference between pizza and flatbread? It’s in the dough. Pizza dough contains yeast that must rise and gives the crust chewiness. Flatbreads are unleavened which results in a thin, crisp texture. Season 52’s rectangular lavash-like base is toasted in a brick oven and layered with complementary ingredients. Guests love the Pesto Chicken and Fresh Mozzarella with balsamic cipollini onions, roasted red peppers and arugula. For a luxe selection, go with Lobster and Fresh Mozzarella with roasted sweet peppers, slivered scallion and lobster sour cream. 


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Knife Pleat Receives a Michelin Star https://www.southcoastplaza.com/stories/2021/10/knife-pleat-receives-a-michelin-star/ Sun, 17 Oct 2021 04:39:37 +0000 https://www.southcoastplaza.com/?p=62667

KNIFE PLEAT RECEIVES A MICHELIN STAR

Just over two years ago, Knife Pleat by Chef Tony Esnault and Restaurateur Yassmin Sarmadi opened to great expectations at South Coast Plaza.  On Tuesday, Sept, 28, the respected Michelin Guide affirmed Knife Pleat’s place in fine dining by bestowing it with a coveted Michelin star, making it the only French restaurant in Orange County to receive the recognition.

Knife Pleat’s South Coast Plaza journey began in 2017, when the center invited Esnault and Sarmadi to open a French restaurant in the Penthouse. The power couple in the Southern California dining scene was known for Spring and Church & State, downtown Los Angeles restaurants that earned stellar reviews from top critics.

CHEF TONY ESNAULT AND RESTAURATEUR YASSMIN SARMADI OF KNIFE PLEAT

Esnault, regarded as one of Southern California’s best French chefs, grew up in the Loire Valley and attended culinary school in Lyon. His resume includes stints at numerous Michelin-starred restaurants across Europe, including Carré des Feuillants in Paris, Auberge de L’Ill in Alsace, and at the legendary Louis XV restaurant in Monte Carlo, where he met his mentor, Alain Ducasse. The two chefs reunited in New York City at Alain Ducasse at the Essex House and Adour at the St. Regis. Esnault’s work with Ducasse earned the restaurants a combined five Michelin stars and three stars from The New York Times.

Sarmadi, a passionate foodie since childhood, opened Church & State in 2008, which established her as a pioneer of the burgeoning downtown L.A. culinary scene. The French bistro was named as one of the inaugural Michelin Guide California’s 2019 Bib Gourmand establishments. Spring was her first restaurant venture with Esnault.

DEBRA GUNN DOWNING, SOUTH COAST PLAZA
(IN JULY 2019 AHEAD OF KNIFE PLEAT’S OPENING)

Knife Pleat was conceptualized as a site-specific destination for fine French cuisine, next door to luxury fashion boutiques such as Oscar de la Renta, Christian Louboutin and the Louis Vuitton Atelier. The couple envisioned the restaurant as “elegant yet approachable,” designed to complement the center’s contemporary style while incorporating elements of tradition. A single door swings open to reveal a dramatic 5,000-square-foot space featuring an airy dining room wrapped with floor-to-ceiling translucent windows that slide open, and a plein air patio accented with vines and succulents. The bar provides views of the exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – are decidedly understated, with a high fashion aesthetic and a soft palette.

The cuisine of Knife Pleat reflects Esnault’s modern interpretation of classic French techniques, drawing from 25 years of his fine dining experience in Europe, New York, San Francisco and Los Angeles.  For the inaugural menu, Esnault created memorable courses such as chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; the Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb; and a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea, highlighting California’s well-known seasonal produce.

Sweet delights by Pastry Chef Germain Boitteau round out the restaurant’s menu. Having acquired international experience over a 13-year period at Hôtel Plaza Athénée in Paris, the Yauatcha Soho in London, and Spring in downtown Los Angeles, the French-born chef pâtissier  has earned praise from critics, who have called his desserts at Knife Pleat no less than “formidable.”

In a short period, Esnault, Sarmadi and their team have offered diners in Southern California a luxe culinary experience, including high tea, caviar service, weekly six-course Tasting Dinners with wine pairings, and a popular prix fixe lunch.  That the esteemed Michelin Guide has noted their efforts is cause for celebration at South Coast Plaza.

“We’re overjoyed to be recognized by Michelin, the ultimate standard of excellence in dining,” Sarmadi said. “Being part of the global community of restaurants held to the same exacting standards is an honor. We thank our team who’ve played an essential role in earning this distinction, and South Coast Plaza, for providing the impeccable environment in which we’ve been able to thrive.”

We’re overjoyed to be recognized by Michelin, the ultimate standard of excellence in dining. Being part of the global community of restaurants held to the same exacting standards is an honor.

YASSMIN SARMADI, KNIFE PLEAT


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Six Fabulous Patios for Year-Round Outdoor Dining https://www.southcoastplaza.com/stories/2021/10/seven-fabulous-patios-for-year-round-outdoor-dining-2/ Tue, 12 Oct 2021 17:40:46 +0000 https://www.southcoastplaza.com/?p=62127

SIX FABULOUS RESTAURANT PATIOS FOR YEAR-ROUND OUTDOOR DINING

Dine under the shade or the stars at our restaurants

One of the joys of living in Southern California is that we can enjoy dining outdoors on restaurant patios throughout the year, thanks to our relatively mild climate. It’s no wonder, then, that at South Coast Plaza, restaurant patios are a favorite of guests taking a break from a shopping expedition, gathering with family for a special occasion, or enjoying cocktails with friends after work. From tropical to Mediterranean-inspired, each restaurant patio’s atmosphere is as diverse as the global flavors on the plates. Here, seven SCP patios worth the visit:

1 Located off the Bridge of Gardens, TERRACE by Mix Mix offers a lush setting of palms, hanging ferns and exotic furnishings, setting the mood for Chef Ross Pangilinan’s European-Filipino fusion menu.

2 California meets France in the modern, minimalist courtyard at Knife Pleat, adorned with beautiful succulents and climbing jasmine. Here, guests enjoy the contemporary cuisine of Michelin-starred chef Tony Esnault. 

3 Inspired by the Gold Coast lifestyle of Australia, Outpost Kitchen‘s contemporary patio features native plants, light woods and a simplicity that welcomes diners for breakfast, lunch and weekend brunch.. 

4 A canopy of cheerful yellow umbrellas defines Vaca‘s patio, which borders Town Center Park and The Westin South Coast Plaza. Guests view the serene, well-manicured grounds and riveting outdoor sculptures while savoring Spanish cuisine from Amar Santana of Top Chef .  

5 Centered by a sparkling, tiled fountain at South Coast Plaza Village, The Courtyard features two distinct restaurants for dining under the stars: Antonello Ristorante offers classic Italian fare with incomparable hospitality. Royal Khyber Fine Indian Cuisine is renowned for refined Indian cuisine with irresistible flavors.     

Located at South Coast Plaza Village – Antonello Ristorante: (714) 751-7153, Royal Khyber: (714) 436-1010

6 A petite patio at Darya — accented by a dramatic rock waterfall and greenery — is a calming oasis.  Classic Persian favorites are served at lunch and dinner.


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