Hailing from Top Kitchens
in New York City, San Francisco, Barcelona, Southern France, Portland, Oregon And Orange County, California |
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Get Out There and Eat: Orange County’s 10 Best New Restaurants of the Year!
RESTAURANT OF THE YEAR: PUEBLO
3321 Hyland Ave., Costa Mesa, 714-340-5775, pueblotapas.com
Pueblo truly is a first of its kind in Orange County. Modern Spanish tapas are the lure here, with executive chef Michael Campbell’s dishes so spot-on they sound familiar to travelers with Spanish stamps on their passports. Mejillones en Vinagreta—chilled mussels, saffron, and cava vinaigrette—is perfect for a warm night patio dinner. Beans rise to new heights with the trio Habas Habas, a share plate of fava spread, grilled roma tomatoes, marinated wax beans, almonds, and chiles. Atun Crudo is tuna tartare with swagger: pickled kohlrabi, sesame, chiles, and fresh mint. And few can resist a dessert of grilled bread smeared with dark chocolate ganache, drizzled with good olive oil, and sparkling with crunchy diamonds of sea salt. Campbell, formerly of Michael Mina’s RN74 in San Francisco, does lots of curing on site, so definitely seek out the charcuterie, especially the sliced-to-order jamón. And ask for the paella of the day. The custom furnishings in the welcoming 55-seat refuge create micro zones for every mood. Service is relaxed and carefully gracious. And how fitting that Pueblo is tucked into Costa Mesa’s SoCo, with equally daring peers Taco Maria and Arc.
RESTAURANT OF THE YEAR: PUEBLO
3321 Hyland Ave., Costa Mesa, 714-340-5775, pueblotapas.com
Pueblo truly is a first of its kind in Orange County. Modern Spanish tapas are the lure here, with executive chef Michael Campbell’s dishes so spot-on they sound familiar to travelers with Spanish stamps on their passports. Mejillones en Vinagreta—chilled mussels, saffron, and cava vinaigrette—is perfect for a warm night patio dinner. Beans rise to new heights with the trio Habas Habas, a share plate of fava spread, grilled roma tomatoes, marinated wax beans, almonds, and chiles. Atun Crudo is tuna tartare with swagger: pickled kohlrabi, sesame, chiles, and fresh mint. And few can resist a dessert of grilled bread smeared with dark chocolate ganache, drizzled with good olive oil, and sparkling with crunchy diamonds of sea salt. Campbell, formerly of Michael Mina’s RN74 in San Francisco, does lots of curing on site, so definitely seek out the charcuterie, especially the sliced-to-order jamón. And ask for the paella of the day. The custom furnishings in the welcoming 55-seat refuge create micro zones for every mood. Service is relaxed and carefully gracious. And how fitting that Pueblo is tucked into Costa Mesa’s SoCo, with equally daring peers Taco Maria and Arc.
"Michael Campbell Makes Brunch Soar at The Loft at Montage" December 16, 2016
It would be easy to be distracted by The Loft’s midmorning view. The ocean’s azure surface sparkles like a blanket of diamonds. Seabirds cruise in alluring rhythms, while the sun warms a gentle breeze wafting through a partially opened window. On a recent Sunday, I dropped in for brunch at The Loft at Montage Laguna Beach. Although I was initially focused on the splendor of the Pacific coastline, it wasn’t long before the dishes grabbed my attention. With plenty to choose from, the menu offered a pleasing balance of updated traditional dishes and lively surprises. The Blood Orange Mimosa—a mix of Piper Sonoma Sparkling Wine, St. Germain Elderflower Liqueur and blood orange—got me off to an inspiring start, its lovely garnish a see-through slice of candied orange.
Michael Campbell, the new chef de cuisine at The Loft, started serving weekend brunch in November. He said he is so fond of creating brunch dishes that he would love to provide brunch every day. Breakfast in general has become more popular, he said, and we shared a laugh noting that McDonald’s serves breakfast all day. He pointed out that brunch is uniquely comforting and can be particularly successful in a hotel setting that has a generous amount of talent, creativity, and character. Friday, prep day for brunch, has become one of his favorites. He braises pork bellies, brines briskets for the following week, and smokes briskets brined the previous week; he rolls quiche doughs and sugars blueberries
It would be easy to be distracted by The Loft’s midmorning view. The ocean’s azure surface sparkles like a blanket of diamonds. Seabirds cruise in alluring rhythms, while the sun warms a gentle breeze wafting through a partially opened window. On a recent Sunday, I dropped in for brunch at The Loft at Montage Laguna Beach. Although I was initially focused on the splendor of the Pacific coastline, it wasn’t long before the dishes grabbed my attention. With plenty to choose from, the menu offered a pleasing balance of updated traditional dishes and lively surprises. The Blood Orange Mimosa—a mix of Piper Sonoma Sparkling Wine, St. Germain Elderflower Liqueur and blood orange—got me off to an inspiring start, its lovely garnish a see-through slice of candied orange.
Michael Campbell, the new chef de cuisine at The Loft, started serving weekend brunch in November. He said he is so fond of creating brunch dishes that he would love to provide brunch every day. Breakfast in general has become more popular, he said, and we shared a laugh noting that McDonald’s serves breakfast all day. He pointed out that brunch is uniquely comforting and can be particularly successful in a hotel setting that has a generous amount of talent, creativity, and character. Friday, prep day for brunch, has become one of his favorites. He braises pork bellies, brines briskets for the following week, and smokes briskets brined the previous week; he rolls quiche doughs and sugars blueberries
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