Sweet

Spook-tacular Halloween in the OC

Posted on by Bikini Lifestyles in News

Spook-tacular Halloween in the OC
How lucky are we that Halloween falls on a FRIDAY this year?! Stay up to the Hallo-“wee”-n hours. Sleep in on Saturday. Perhaps even keep the Halloween-weekend going with a party on Saturday like my crazy, fun neighbors do. Dressing up and going out? Hire a car to drive you around to these not-to-miss events in the OC – Orange County, that is:

Yelloween

If “Yelloween” makes no sense to you at this moment, trust me when I say when my day is done, I want to go out sipping the deliciously decadent “yellow label” Veuve Cliquot through a straw in a marble bathtub. But, you don’t have to wait until that scary day to sip this anything-but-scary champagne, Veuve Cliquot, on a Halloween sort of day. Head to Fig and Olive Newport Beach for their “Yelloween” Spook-tacular night.

In the spirit of Halloween, FIG & OLIVE Newport Beach is partnering with Veuve Clicquot on Friday, October 31 from 9:30pm – 1:00am to host an enchanted “Yelloween” party. Orange County residents are invited to Fashion Island to celebrate the spooky holiday in style with Halloween cocktails, Veuve Clicquot Champagne, special décor, and a Yelloween photo booth. The bewitching bash will be amplified with soulful house and new Downtempo music by St. Tropez‘s celebrity DJ Julien Nolan.

Guests can sit in the lounge—complete with Veuve Clicquot Champagne and a complimentary dessert plate (limited seating available)—or reserve a table in the dining room to enjoy a prix-fixe menu ($45) or à la carte options. Walk-ins are welcome to enjoy the spirited festivities, though reservations are strongly encouraged. Lounge reservations can be made by emailing: yelloween@figandolive.com. Dining reservations can be made by calling 949.877.3005;  Or, experience the…

**Costume Contest…

If Newport Beach is not your spook-tacular locale of the night OR, if you are ready for a “two-party” Halloween evening, head just a few miles south to the newly opened Tortilla Republic Laguna Beach where Executive Chef Chris Tzorin and his team are hosting the first-ever “Boo Ball” complete with spooky-yet-tasty fare:

Tortilla Republic Halloween

With ocean views and breezes from nearly every seat in the house, Tortilla Republic Laguna Beach hosts its Inaugural Boo Ball. Offering a costume contest at midnight and an “Adult trick or treat” and photo booth all night long beginning at the eerily hour of 8pm.

From 8 p.m. to 2 a.m., Tortilla Republic will provide a Boo Bites menu, which includes Seared Albacore Tuna Bites with ancho Chile crusted, mango & radish slaw, avocado, and salted chili lime; Huarache de Hongos Bites with crispy corn flatbread, cremini & oyster mushrooms, roasted shallots, baby arugula, and Monterey Jack & Manchego cheese; TR Boo Sliders with three mini hamburgers featuring premium American Wagyu beef, roasted poblano, caramelized onion, chipotle aioli, watercress, and sweet potato fries with cilantro & lime zest; and Prime Tenderloin Steak Taco with fajita rub, salsa de mesa, and tequila slaw.

Whether a one-party, two-party, or group night out event, please don’t drink and drive. Call Uber, have a friend drive, hire a limo for the night, dress up and let someone else do the driving. Spooky-fun is fantastic. Anything else… not worth it. Safety first, fun second!

Fig and Olive Newport Beach
151 Newport Center Drive
Fashion Island
Newport Beach, CA 92660
(949) 877-3005

Tortilla Republic Laguna Beach
480 S. Coast Highway
Laguna Beach, CA 92651
(949) 393-4888


Tortilla Republic Laguna Beach Opens…

Posted on by Bikini Lifestyles in Food

Ceviche

Fast becoming a restaurant scene to contend with, Laguna Beach welcomes Tortilla Republic’s newest location. In an inviting, luxuriously comfortable beach style, Tortilla Republic Laguna Beach celebrates its highly recognized contemporary Mexican fare with the culinary team of Executive Chef Chris Tzorin and consulting Chef Cathy Shyne.
Emapanadas
Having known Chef Tzorin’s uniquely delicious culinary style, you can imagine my delight when I discovered he was on board. I have been a fan of his signature mole’ creations since first meeting him while judging the chef competition at The Chocolate Event about four or five years ago. Since then, Chef Tzorin has been succeeding in the kitchen and on the television airwaves. It comes as no surprise that Tortilla Republic Laguna Beach draws inspiration from the coastal community as well as beautiful Southern California.
Chicken Mole
Utilizing seasonal fresh ingredients and often organic ingredients, signature dishes include Sweet Potato and Beef Empanadas with chimichurri sauce, and cilantro; Shrimp Zarandeado Salad with sautéed shrimp zarandeado style, mixed greens, romaine, melon, jicama, tomato, roasted almonds, queso fresco, and kiwi vinaigrette; Torta de Carnitas with pulled pork, cabbage, candied oranges, pickled jalapeños, black beans, monterey jack cheese, tomatoes, guacamole, and torta bun, with your choice of soup or mixed green salad; Pescado a la Parrilla Taco with tequila passion fruit slaw, pico de gallo, avocado, salsa de mesa, and cilantro crema; and Short Rib Chile Verde Burrito with prime all natural short rib, slow roasted tomatillo & jalapeño chile verde sauce, monterey jack cheese, house rice, and black beans.
Shrimp Salad
The restaurant also features imaginative brunch dishes, such as Huevos Rancheros with two eggs sunny side up, roasted peppers, onions, cherry tomatoes, Monterey jack cheese, black been purée, ranchero sauce, crema, and avocado; Egg White Mole Burrito with egg whites, spinach, cheddar cheese, mole de poblano, pico de gallo, and avocado; Seared Albacore Tuna & Sweet Potato Hash with two poached eggs, wilted micro greens, caramelized onions, and jalapeños; and Fresh Roasted Corn & Blueberry Pancakes with whipped salted butter, and maple syrup.
Tacos
From the bar, guest can enjoy Prickly Pear Bellini, Spicy Bloody Mary, Michelada, and Tomato Fresca, while taking in the unobstructed beach views. Open-air dining is a highlight here with two outdoor open-air dining terraces and a courtyard patio boasting a retractable roof.

Tortilla Republic Laguna Beach officially opens Wednesday, October 8, 2014 with a special open-to-the-public ribbon cutting ceremony beginning at 5pm.

Tortilla Republic
480 S. Coast Highway
Laguna Beach, CA 92651
949.393.4888
www.tortillarepublic.com

www.facebook.com/TortillaRepublicLagunaBeach
www.twitter.com/iloveTRLB

Open for lunch: 11am to 3pm Tuesday-Friday
Brunch: 10am to 3pm Saturday-Sunday

Beef Rib Burrito

ABOUT TORTILLA REPUBLIC
Tortilla Republic in Laguna Beach features modern Mexican cuisine in a sophisticated setting. From the owners of Taste on Melrose and Taste in Pacific Palisades, John Halter, Morten Kaag and Mina Azami, the Laguna Beach location is the newest Tortilla Republic in the portfolio for the restaurant group—the first opened in August 2011 in Poipu, Kauai, and the second location opened in West Hollywood, CA in March 2012. In conjunction with renowned interior designer Kirk Pereira, Halter, Kaag and Azami designed Tortilla Republic to reflect a polished aesthetic including custom furniture inspired by their travels to Mexico. Consulting Chef Cathy Shyne and Executive Chef Brandon Warren have created a farm-to-table menu using fresh ingredients and organic produce.


Sofitel Wine Days : A Month of French Wines

Posted on by Bikini Lifestyles in Food

SOFITEL WINE DAYS: A MONTH OF FRENCH WINES |FOUR REGIONS IN FOUR WEEKS began Monday, September 29th and runs through Thursday, October 30th, 2014.

French champagne being served at Sofitel for Wine Month

During #SoWineDays, guests and everyone can visit the Sofitel L.A. at Beverly Hills to celebrate French elegance, wine and food. Sofitel Los Angeles at Beverly Hills, the French brand’s flagship west coast property participates with more than 120 other Sofitel hotels in a global celebration of French vintners. The program is dedicated to the wine harvest that takes place in the Northern Hemisphere each year, a French tradition called “vendanges.” The month-long celebration showcases French “Art de Vivre”, “Wine Down Wednesdays,” weekly wine pairing restaurant menus, wine-based cocktails in the bar, and a culminating a winemaker dinner. Each day from Monday to Sunday, a Sofitel sommelier will be on hand to guide visitors on a journey through the featured wine-producing regions.

Sofitel Wine Days will feature an exclusive sampling of wines, a tour of some of France’s best known wine regions, in “WINE DOWN WEDNESDAYS” occurring each week (Oct. 8, 15, 22 and 29) from 5:30 p.m. – 7 p.m., with Sofitel’s
Sommelier in the hotel lobby.

In the lush Riviera 31, guests are invited to visit the lounge|bar for wine tastings and wine based cocktails from 6:00 p.m. – 9:00 p.m.

French wine month at Sofitel

The gorgeous Estérel restaurant offers a modern French offering menu from Chef Blin. Chef will be highlighting new menus each week during #SoWineDAys to complement the wines which will cover numerous regions and locales beginning on October 5th with Burgundy, then Alsace, Champagne, and closing in the last week with Bordeaux. Some of the wines include Roederer/Maisons Marques, Domaines, USA, Palm Bay/Esprit du Vin, and Trimbach.

Menu pairings with the weekly wines feature a diverse offering of appetizers to desserts:

Burgundy – week of October 5th

• Sweet bread bourguignon, pearl onion, button mushroom, brioche
• Roasted duck breast, truffle celery puree, Weiser farm fingerling potato, golden parsnip, tiny carrots
• Red wine poached pear, pear sorbet, raspberry almond croquant

Alsace – week of October 12th

• Seared diver scallops, cannellini beans, shaved heirloom carrots, brussel sprouts leaves, garden coriander
• Espelette shrimp white asparagus risotto, ricotta salata, green pea shoot
• Warm Laura chenel goat cheese salad, frisee, grapes, fennel, caramelized walnut

Champagne – week October 19th

• Half dozen California oysters, champagne apple mignonette
• Crispy skin Loup de mer, fondant potato leek, tomato concasse, local caviar
• Strawberry basil sorbet, almond meringue, hibiscus flower, micro mint, macaroon shell

Bordeaux – week of October 26th

• Roasted marrow bone, chanterelles, garlic puree, persillade toast
• Ribeye bone in (for 2), truffle mashed potato, grilled asparagus, bordelaise sauce
• California cheese platter, Schloss Marin farm (cow), Bay blue Pointe Reyes farmstead (cow), San Andreas Bellwether farm, honeycomb and more

The grande finale will occur on Monday, October 27th in Estérel restaurant with a Robert Parker Winemaker’s Dinner. For costs, menu and other details, please contact Esterel restaurant at 310.358.3979.

Christophe Bouskela, Director of Food & Beverage, has meticulously choreographed with Executive Chef Marius Blin a masterful matrix of unique and exclusive wines to this area. Bouskela says, “We welcome guests to an interactive week to learn, taste and experience wine not available elsewhere in Los Angeles. The Sofitel Wine Week is designed to accommodate the most discriminating connoisseurs palate while simultaneously providing a sensory awakening for the novice.”

For more info on Sofitel go to www.sofitellosangeles.com and for more info on Sofitel Wine Days, #SoWineDays.


The Wild Blueberries of Maine

Posted on by Bikini Lifestyles in Travel

Wild Blueberries in the barrens
The Wild Blueberries of MaineGeologists state that nearly one-third of the world was covered by ice. During the last ice age, roughly 20,000 years ago, much of North America was covered by glaciers creating a barren land of ice. As the glaciers moved when the ice receded, they carried huge rocks that were worn down creating smaller rocks, gravel, dirt, and sand leaving a very complex, layered, mineral rich soil combination. The melting ice gave birth to newly formed streams and rivers thereby nurturing a foundation for new vegetation, including wild blueberries.
In the wild blueberry fields of Maine

Recently, the Wild Blueberry Association of North America invited a group of registered dietitians and food bloggers, myself included, to visit the massive wild blueberry barrens of Maine. The beautiful state of Maine, in fact, is the largest producer of wild blueberries representing nearly 40 percent of the world’s total wild blueberry production.
David Yarborough, right, with one of the lead growers
It is here, in Maine, that I learned to admire the wild blueberry. Most of us have admired them for their vitamins and antioxidant properties. We’ve heard that eating blueberries helps fight cancer, many refer to them as a superfood, and of course, we all know they taste delicious. But what is it about the wild blueberries of Maine that sets them apart from the patch?
Layers of glacial soil

Native to North America, wild blueberries have been thriving in the glacial soil referred to above for thousands of years but it was the Native Americans who first encouraged the growth of the wild blueberry by burning the fields, called barrens. The burning process actually stimulates the growth of the wild blueberry which grows up from the ground through their natural roots called rhizomes. One single rhizome can produce an entire field of wild blueberries and it is natural for several varieties of rhizomes to rise up in the fields producing deep blue wild blueberries, some more red in color, or even lush purple colored wild blueberries. Not only does this naturally occurring variety of berries make for a savory product for you to enjoy, but it also makes the fields so inviting I chose to lie down in them – see photograph below taken by writer and public relations executive, Betta Stothart.
Absorbing blueberries in the field

It is important to note that most people visualize blueberries as growing way above ground on a tall bush. These tall bushes are called the “high bush” blueberries and although all blueberries are derived from the wild blueberry, the high bush blueberries are cultivated. They do not grow wild and were thereby given the official name of “tame” by the US Department of Agriculture.
Wyman's Wild Blueberry processing plant
It’s pretty remarkable that the wild blueberry began growing naturally through the incredibly dense glacial soil, right? These must be some pretty strong plants. This strength just may prove my theory as to why the wild blueberry claims 2x’s the antioxidants as their tame cousins. The wild blueberry is also a bit smaller and more concentrated than the tame cultivated berries, however, this year’s harvest showcased some of the most plump, lush, and flavorful wild blueberries ever. According to David Yarborough, wild blueberry specialist with the Cooperative Extension and professor of horticulture in the School of Food and Agriculture at the University of Maine, good buds in the winter, the high amount of pollination by honey bees and bumblebees, adequate rainfall, and good weather during the harvest season have led to the success of this year’s crop and helped the blueberries thrive in their wild environment.
hand-raking the wild blueberries on Merrill Farms
Hand-raked wild blueberries
When the wild blueberries are ready for harvest, usually in late July or early August, 500 growers, of which 50 are certified organic, pick the berries by either hand-raking or mechanical harvestings. Our group had the opportunity to view both harvest techniques and actually experience hand-raking “first hand” at Merrill Blueberry Farms. Owner, Todd Merrill was kind enough to teach us the process which uses a fairly large metal rake that you hold by hand and scoop and shake the blueberries off the vines. Then you politely dump them into a bin and repeat the process for about 8 hours. What a workout! And, Merrill Farms is one of the top organic wild blueberry producers in the region. However, another important aspect to point out is that even non-organic farmed wild blueberries are grown with limited pesticides due to their emphasis on natural pests and insect control.
Merrill Blueberry Farms of Maine
After the field harvest, whether mechanical or hand-raking, blueberries are taken to the processing plants where they are handled with kid gloves and processed from fresh to individually quick frozen in 24 hours. A triple washing and air drying process that is so proprietary we were not allowed to photograph, the blueberries are then individually frozen. True! The IQF (individually quick frozen) process is so specialized that the vitamins, minerals, antioxidants, and flavor of each blueberry is locked in providing you with the highest quality for your family. As Thomas Gardner, VP of Wyman & Son, a family owned company since 1874, says, “the IQF process is nature’s pause button.” Wyman & Son, a proven leader in the wild blueberry market, processes on average 1 million pounds of wild blueberries per day. WOW!
Mechanical harvesting of wild blueberries
Giving a new perspective to fresh frozen fruits, fresh cultivated berries found it most grocery stores are often picked early and travel long distances thereby depleting vital nutrients and flavor. The IQF wild blueberries which, in my opinion, fought their way out of the ground to produce the antioxidant rich blueberry, provide you and your family with the highest quality fruit year round. Locally, in Maine, fresh wild blueberries can be purchased at Farmer’s Markets, shops and grocers. As for the rest of us, buy these specially frozen flavor dense berries in the freezer section of your grocery store. Your grocery retailer does not carry them? Don’t be shy! Request they bring them in. Most of the time, store managers are thrilled to do so. Chances are if you are looking for them, others are too.
Chef Lou Keifer in his restaurant garden at the Bar Harbor Inn
A few more reasons to love Maine Wild Blueberries… chefs love them! Bar Harbor Inn Executive Chef Louis Kiefer grows them in his own backyard. He brings in what he calls this “versatile ingredient” to serve with dishes like Wild Blueberry & Tomato Salsa, Taste of Brie with Pear, Wild Blueberry and Basil, and Wild Blueberry Sorbet.
Wild blueberry cocktail at Havana

Maine Diver Scallops with Wild Blueberry Sauce
At Havana Restaurant, where we dined “with” Martha Stewart – she just happened to dine at the table adjacent to us, wild blueberries were the feature of the evening with selections of Wild Blueberry cocktails, Seared Scallops with wild Maine blueberry vinaigrette, Beef Tenderloin Skewers with a wild Maine blueberry chimichurri, and Goat Cheese Cheesecake with wild Maine blueberry compote.
Captain Dan
Dining didn’t stop there. The next night we were whisked away in a power boat steered by Captain Dan which took us across waters filled with lobster pots to the quaint island of Little Cranberry Island where we dined at Islesford Dock Restaurant “with” again, Martha Stewart! Yep, who would have believed but the Queen of culinary walked in again – for the second night in a row – while we were dining. We dine in good taste, wouldn’t you say, Martha? Our Islesford Dock dining experience had most of us diving in to the truly fresh Maine lobsters. Lobster so tender the butter didn’t stand a chance. And, Little Cranberry Island couldn’t keep the wild blueberries away. We finished dinner with one of the best Wild Blueberry Crisps ever to touch my lips.
Islesford Dock on Little Cranberry Island
A few antics in the kitchen at Islesford Lobster Pot
As the chefs will agree, wild blueberries are a versatile ingredient. From savory dishes to sweet, nearly every recipe can be made with blueberries year round. Look for fresh frozen wild blueberries in your grocer’s freezer section. You won’t be disappointed.
Bar Harbor Inn Housemade Moon Pies with Wild Blueberries
A final note, I am a Certified Food Healer. My trip to the Wild Blueberry barrens supports the food healing properties of the berries in that they are filled with vital phytochemicals like anthocyanins which help repair cell damage (ie, help you age better), decrease inflammation in the brain (ie, help you think better), slow memory loss in adults (ie, help you remember better), and are linked to increasing memory and attention in both adults and kids. Bottom line for your top of the line superfood wild blueberry – eat up!
Eating wild blueberries directly from the field
Wild blueberries for your skin? Wild blueberries are abundantly found in everything from soaps,
Wild Blueberry soap
to jams and syrups,
Wild blueberry syrup and jam
to pancake mix,
Wild blueberry pancake mix
and honored on coffee mugs, ceramics, and all kinds of gifts.

Wild blueberry soaps and mugs
Walking in Bar Harbor, you’ll find wild blueberries on every menu.
Wild blueberry pie and tea
Even the local lobster loves wild blueberry ice cream. 🙂 There are an abundance of ways to celebrate the wild blueberry…

There's a lobster loose in Bar Harbor

A few links for your enjoyment:

Wild Blueberry Association of North America

MerrillWildBlueberries.com

Wymans.com

BarHarborInn.com

IslesfordDock.com

HavanaRestaurant

Wild Blueberries everywhere!


The 3rd Annual Golden Foodie Awards 2014

Posted on by Bikini Lifestyles in Hollywood

Golden Foodie Awards
The 3rd Annual Golden Foodie Awards 2014
winner Cathy Thomas
On September 28, 2014, Orange County’s culinary elite don their red carpet attire – or in this case, golden carpet attire – for the 3rd Annual Golden Foodie Awards to be held at the Fairmont Hotel in Newport Beach. Produced by Pamela Waitt, the Golden Foodie Awards celebrates the best in local food, restaurants, chefs, and culinary writers. Each year, attendees enjoy a pre-awards reception filled with signature dishes and cocktails from restaurant nominees and sponsors followed by the awards gala event and post-awards reception.
taste at the Golden Foodie Awards
The Golden Foodie Awards features over 28 categories including Best Mexican Restaurant, Best Burger, Best Happy Hour, Best Bartender, Best OC Food Writer among others which are awarded by public voting which took place during the month of August. Other top categories are the Golden Chef award, Golden Pastry Chef, and Best New Restaurant which are voted on exclusively by the Golden Foodie Awards guild.
with Vicki Gunvalson at the Golden Foodie Awards with Vicki Gunvalson at the Golden Foodie Awards
This years celebrity presenters include OC Housewives’ Heather Dubrow, Vicki Gunvalson, and Shannon Beador, Los Angeles’ Charm City Cakes owner, Duff Goldman, Mercedis “MJ” Javid of “Shahs of Sunset”, and comedienne Frances Dilorinzo will host the gala awards event for the 3rd year in a row. Guests will enjoy sweet “golden” treats from Valenza Chocolatier “Bonbons of Gold”, Casey’s Cupcakes “Golden Velvet Cupcakes”, and gold kissed spheres of Golden Chocolate Rochers by Fairmont Hotel pastry chef, Jeffrey Kahle all designed specifically for this red carpet evening.
with Duff Goldman at the Golden Foodie Awards with Duff Goldman at the Golden Foodie Awards
Sponsors of the Golden Foodie Awards: Fairmont Newport Beach, Sub-Zero and Wolf, Kanantik Belize, Celebrity Cruises, Orange Coast Magazine, 95.5 KLOS and 790 KABC, KOHLER, Melissa’s Produce, Travelzoo, Ketel One, Orange County Register, Kean Coffee, Code Four, La Crema, Patrón, Sadie Rose Baking Company, The ACE Agency, The District at Tustin Legacy, Aloha POS, Surfas Culinary District, Greer’s OC and Piper-Heidsieck Champagne.
Chefs Yvon Goetz and Pascal Olhats Chefs Yvon Goetz and Pascal Olhats
The public is welcome to attend but seating is limited so purchase tickets as soon as possible for a taste of and inside look at the OC culinary scene. For tickets and more information, visit goldenfoodies.com
presenter Wing Lam presenter Wing Lam


Laguna Beach Oceanfront Dining at Driftwood Kitchen

Posted on by Bikini Lifestyles in Food

Laguna Beach Oceanfront Dining at Driftwood Kitchen
Driftwood Kitchen
Summer may have ended but the ocean views and summer weather sparkle nearly year round at the recently opened Driftwood Kichen, the newest oceanfront dining experience in Laguna Beach from well known Sentinel Restaurant and Hospitality Group. Sentinel is the team behind The Deck on Laguna Beach and Fireside Tavern in Costa Mesa so it is no wonder the group chose Driftwood Kitchen to cozy up next door to The Deck.
The Deck at Driftwood Kitchen
Leading the team at Driftwood are restauranteur, John Nye, and Excutive Chef Rainer Schwarz who are also founders and partners, along with Colby Durnin, of Sentinel Restaurant & Hospitality Group. As you can see, before you even enter the rustic beachy oceanfront restaurant, you are in good hands. Chef Schwarz brings an extensive, acclaimed culinary experience to life at Driftwood. Having begun cooking at age 15 in an old Austrian castle, Chef Schwarz has cooked around the world in five-star hotels and restaurants in Switzerland, Germany and France. Interestingly, I discovered that Chef Schwarz’s culinary travels led him to work with the esteemed Chef Joachim Splichal at the Von Pfyffer in Switzerland and before long, Chef Schwarz waved goodbye to Europe and traveled to Carmel and then Los Angeles working with Chef Splichal at what has become Patina Restaurant Group. But Chef Schwarz achievements don’t stop there. He had much success in Vail, Colorado before returning to Los Angeles and launching Public Kitchen and Bar at the Roosevelt Hotel in Hollywood. Now, Laguna Beach is thrilled to have his talent behind the fresh, delicious, inspiring coastal cuisine at Driftwood Kitchen.

Seared Ahi at Driftwood Kitchen Seared Ahi at Driftwood Kitchen

When I asked Chef Schwarz what influence his culinary journey brings to Driftwood Kitchen, he explained, “I draw inspiration from many places for this menu. Here, the menu features diversity and freshness the ocean provides.” Sounds good to me and I couldn’t wait to dive right in to sample some seafood and steak selections. To my delight, fish is prevalent on the menu which includes Whole Fried Branzino, Soft Shell Crab, Surf and Turf with Maine Lobster Tail and Petit Tenderloin that features a Bearnaise sauce, Zuckerman Farms jumbo asparagus, and Yukan Gold mashed potatoes, and a mouth-watering New York Steak with Peppercorn Sauce and homemade French Fries.

Seabass with Tomato Halibut with Roasted Tomato

But this coastal cuisine inspired menu with a touch of “turf” is not all that will inspire you, the craft cocktails are bottoms-up some of the best I’ve tasted.

Tenderloin with Pepper Tenderloin with Peppercorn Sauce

Shares Director of Operations, John Nye, “Our Cocktail Program at Driftwood Kitchen pays homage to the location’s rich history. The Stateroom Bar presents a cocktail menu featuring classic libations reminiscent of the historic tenants.” And who were those tenants? One unforgettable Hollywood actor, Slim Summerville had his home library there and he may have enjoyed a fine whiskey or bourbon, too.

Cynar Town cocktail at Driftwood Kitchen Cynar Town cocktail at Driftwood Kitchen

Among the classic cocktails are selections such as “Cynar Town”, gin with sweet vermouth, cynar artichoke liqueur and orange bitters, “Salad Bar”, sage liquor, kale, sweet red pepper, and lemon sour – almost sounds like one of my cleanse drinks minus the liquor, of course, and “Rock My World”, your own customized Manhattan with a lunardo cherry that is worth the bite and the drink and they pair perfectly with culinary sensations such as Oysters on the Half Shell with Uni (shown below).
Uni Oysters at Driftwood Kitchen

Whether you opt for the mesmorizing oceanfront deck views or the cozy al fresco patio with oversized couches and firepits, Driftwood Kitchen is a Laguna dining experience unmatched by any other.
Deck view from Driftwood Kitchen
Driftwood Kitchen front patio
Driftwood Kitchen
619 Sleepy Hollow Lane
Laguna Beach, CA
Open daily: Breakfast, Lunch, and Dinner
visit: driftwoodkitchen.com
(949) 715-7700

Mac 'n  Cheese at Driftwood Kitchen

SMores deconstructed at Driftwood Kitchen SMores deconstructed at Driftwood Kitchen