six new RESTAURANTS

BY ANNE MARIE PANORINGAN AND JENN TANAKA

South Coast Plaza’s dining collection is advancing to the next level with the recent and pending arrival of six independent restaurants. From crepes to creative cocktails to caviar, get acquainted with our newest stars.

Moulin

Conveniently located on Garden Terrace, MOULIN is a welcome oasis for shoppers. Freshly baked baguettes, sandwiches, made-to-order crepes and salads are perfect for al fresco dining. Sweet viennoiseries and pastries are popular at breakfast or lunch. French beverages, beer, wine and champagne are chilled and ready for leisurely imbibing.

Petrossian At Tiffany

Tucked into the flagship Tiffany & Co., Petrossian at Tiffany is an ode to opulence and a natural pairing of the iconic jewelry brand with a family equally committed to craftsmanship. Petrossian’s exquisite caviar is showcased through executive chef Carlos Cabrera’s French-influenced offerings. The trifecta of champagne, seafood and service commence with fine French bubbly before floating between modern selections featuring the savory roe.

Populaire Modern Bistro

Michelin-lauded chef Ross Pangilinan follows the success of his first South Coast Plaza restaurant, Terrace by Mix Mix, by collaborating with his longtime pal, chef Nicholas Weber. At Populaire, found in the Saks Fifth Avenue wing, their fine dining background has led to Parisian bistro dishes that come alive with Californian ingredients. The restaurant is comprised of three sections: indoor and outdoor patio seating, and a petite French blue dining room with marbletopped tables and bistro chairs.

Hors d’oeuvres range from escargots enveloped in pillowy ebelskivers — circular-shaped Danish pancakes — served with buttermilk herb sauce to fried chicken lavishly garnished with Royal Ossetra Caviar and creamy yogurt labneh. Entrées include seared duck breast with pickled cherries and brown butter beet purée. The tempting dessert menu features modern twists to French favorites.

Mi N

James Beard Award-nominated chef Tony Xu of Chengdu Taste and his partners have debuted at South Coast Plaza with an OC exclusive. EATER declared MIÀN “one of Los Angeles’s best — and spiciest — noodle restaurants.” The full-service Chinese-inspired space is located steps from Carousel Court.

The famous Chengdu noodles are made with Sichuan mung beans and mixed delicate greens, and then mixed upon arrival at the table. Appetizers include beef in chili sauce and pickled wood ear mushroom with a “tart funkiness of Sichuan pickles,” which the late food critic Jonathan Gold raved about in his Los Angeles Times column. Another dish not to miss is the chili oil chao shou, delicate shrimp wontons coated in sweet chili sauce. Beer, wine and tea drinks complement the spicy cuisine.

Tableau Kitchen And Bar

Chef John Park and restaurateur Ed Lee opened their new concept, Tableau Kitchen and Bar, last winter in the Macy’s Home Store wing. The popular brunch destination showcases Park’s inventive palate with dishes such as Jasmine milk tea French toast and Greek yogurt parfait with mandarin granita. The chicken and waffles evoke the flavors of Korean-style soy-glazed fried chicken wings served with crisp taiyaki “waffles” filled with kecap manisinfused custard.

Dinner offerings such as green curry mussels with poblano-spiced chorizo delight. Yet the sweets showcase Park’s grasp of flavors. A strawberry lemon meringue pie is one of the best desserts in Orange County. Another highlight is afternoon tea with confections crafted by chef Park.