Fall TASTE 2016

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fall/winter 2016

Mezzet Mediterranean Cuisine

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Champagne Flute vs. Coupe

Prix Fixe Lunches at South Coast Plaza

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MARCHÉ MODERNE 714.434.7900 Roasted Venison Filet, Truffle Red Wine Sauce Périgourdine, Smoked Sea Salt, Dried Apricot and Almond Mostarda, Sunchoke Rôti

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TASTE Volume 35, Fall/Winter 2016 EDITOR LEE HEALY

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It’s time to rediscover the benefits of a civilized lunch. Instead of a quick bite at your desk or grabbing a sandwich on the go, consider meeting associates or friends for a leisurely coursed luncheon where both the cuisine and conversation may be savored. We have rounded up eight South Coast Plaza restaurants with creative prix fixe lunch menus, found on page 4.

We’re happy to have two new restaurants in our robust dining mix. The light, fresh and delicious approach of Mezzet Mediterranean Cuisine is winning fans over. A thoughtful review of Mezzet on page 14 will tempt you to give it a try.

We also chat with Sam King of the renowned Water Grill, which opens this fall offering the best of seafood and hospitality in a spectacularly designed restaurant at the corner of Bristol St. and Anton Blvd.

South Coast Plaza has exciting retail news to share as we begin a new season.

The Webster, a multi-brand boutique offering a curated selection of luxury designer brands, has opened its first West Coast location here. Also new to the shopping center is & Other Stories from the H&M Group, offering women a wide range of ready-to-wear and accessories. Cole Haan will debut a brandnew concept. Pottery Barn has a beautiful new store after an extensive top-to-bottom remodel and Monark Premium Appliance Company has opened a magnificent showroom.

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LUNCH EXTRAORDINAIRE 4 Prix fixe offerings at South Coast Plaza

SAM KING ON WATER GRILL 10 Q&A with the co-founder of King’s Seafood Company on his latest project

MEZZET MEDITERRANEAN CUISINE 14 Flavors of the Med achieve a perfect balance

CHAMPAGNE FLUTE VS. COUPE 18 A class on glass

CURTAIN CALL 22 Performing arts calendar and news

AT A GLANCE 24 Locator, map and South Coast Plaza amenities

Soon it will be that time of year when we serve more bubbly. We take a look at our home store offerings of flutes and coupes for elegant champagne service.

And a toast to all of you—we are grateful for your patronage of South Coast Plaza.

Debra Gunn Downing Executive Director, Marketing South Coast Plaza Published biannually by South Coast Plaza © 2016 3333 Bristol Street, Costa Mesa, CA 92626 714.435.2000 800.782.8888

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BY GRETCHEN KURZ

ON THE MENU:

LUNCH EXTRAORDINAIRE Top chefs lure fans with sumptuous tasting menus that show off the best of the best for lunch

over: Marché Moderne’s Spontané menu; Harcourt 1841 white wine glass, C Baccarat; dessert plate, Apilco Zen porcelain dinnerware collection, Williams-Sonoma Prix fixe lunch prices subject to change

Chef Florent Marneau calmly eyes the intricate action in Marché Moderne’s gleaming open kitchen as diners at linen-draped tables await a prix fixe lunch that consistently packs the soigné dining room. The acclaimed Spontané luncheon is a three-course pageant of French delights for Marneau’s devoted fans and first-timers alike.

Marneau works from over 100 variations to create menus that change weekly.

Guests choose from two starters and two entrées to build a memorable lunch like the beauty pictured on our cover: Winter salade composée of wine-poached pear, heart of palm, iceberg lettuce,

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candied walnut, crispy shallot and yuzu vinaigrette under a fluffy cap of Beaufort cheese, followed by brown butter-sautéed sweet Canadian scallops with fall squash and Parmesan risotto in a pool of saffron beurre blanc. Every Spontané concludes with a stellar dessert by pastry virtuoso Amelia Marneau, such as the exquisite caramel éclair.

Can such a feast cost only $26?

No wonder the bistro is packed with regulars coming as often as three times a week to enjoy the popular lunch.

South Coast Plaza offers other enticing menus for lovers of lunch. Bustling Vaca offers a Monday–Friday Express

Lunch—two courses with choices plus dessert for $28. Expect the lush flavors of Spain in star chef Amar Santana’s seasonal offerings that might include carrot ginger soup with cumin, crème fraiche and spicy crouton, and grilled pork chop with potato fondant, apple butter, frisée and pickled mustard seed vinaigrette.

Salad: Mille Nuits white wine glass, Baccarat Entrée: white linen double hemstitch napkin, WilliamsSonoma; Harcourt 1841 white wine glass, Baccarat Dessert: Mille Nuits champagne flute, Baccarat

At chic AnQi by House of An, indulge in contemporary Viet fusion cuisine by chef Ron Lee with the An-the-Go menu.

Start with a duet of Asian tapas, then select from four entrées such as seared ahi tuna sashimi salad or wok chicken with green bean and shiitake mushrooms. southcoastplaza.com 5

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Over at the regal Royal Khyber Fine Indian Cuisine, lunch is a stately affair and a princely deal. Indian menus for $10 and $15 feature entrée choices such as spicy tandoori kebabs or butter chicken. It includes soup of the day, basmati rice pilaf, veggies and nan bread. Next door, esteemed Antonello Ristorante serves a $20 pranzo menu that opens with fresh tomato salad, and then offers choices like paccheri rigatoni with sausage and Pecorino Romano or for a $5 surcharge, petite filet of Prime beef with porcini mushrooms and veal reduction.

A sweet finish? Ricotta and pine nut tart from Antonello’s talented bakers.

Hamamori: braised and crisped Snake River Kurobuta pork belly

Sorbet of the season ends lunch with a delicate flourish. The $25 menu offers an impressive tasting experience.

A five course $40 tasting lunch at Hamamori Restaurant-Sushi Bar is meant to be savored leisurely. The experience begins with squeaky fresh sashimi salad and ascends to flawlessly crisped pork belly, followed by sushi and then a choice of grilled salmon or misosake filet served with steamed rice and soup. Finish with Asian-flavored artisan ice cream topped with perfect berries.

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A high-end steakhouse lunch is always an indulgence and both Morton’s The Steakhouse and The Capital Grille do not disappoint. The Three Course Prime Lunch for $35.50 at Morton’s offers a pick of rich soups or luscious salads plus a choice of six entrées, such as the flavorful ribeye with garlic butter and mashed potatoes, and the signature crab cake BLT with matchstick fries.

Double chocolate mousse or NY-style cheesecake close the deal. The Capital Grille’s $20 two-course “Plates” lunch begins with soup or salad as a prelude to four entrées. Selections include irresistible classics like the bountiful Maine lobster roll with fresh malt vinegar chips, or a duo of mini tenderloin sandwiches with Parmesan truffle fries.

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HAMAMORI RESTAURANT-SUSHI BAR 714.850.0880 Uni Trio

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VIE DE FRANCE 714.557.1734 Deep Dish Country Apple Tarte

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THE COFFEE BEAN & TEA LEAF 714.549.1766 Espresso and Croissant

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A

King’s Seafood Company has been in total control of the quality and sustainability of its seafood since 1994, when we first partnered with Santa Monica Seafood. In 2006, we opened our own King’s Seafood Distribution center in Santa Ana. This allows us to personally handpick, cut and deliver top-quality seafood to our restaurants.

What will be the Q “wow” factors here?

A

Sam King

WATER GRILL Q&A with Sam King

BY ANNE MARIE PANORINGAN

As construction on the impressive 17,500-square-foot Water Grill on Bristol St. and Anton Blvd. nears completion, we chatted with Sam King, co-founder of King’s Seafood Company, about the opening.

What attracted Q you to this landmark site at South Coast Plaza?

A

We believe it’s one of the most iconic locations in the state, not just in Orange County.

It’s close to our home office and seafood distribution center.

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We’ve always wanted to partner with the Segerstrom family because we believe their culture and philosophy match well with ours.

When and why Q did you start your own seafood distribution center?

Water Grill South Coast Plaza will feature our largest oyster bar, showcasing multiple oyster species, both Eastern and Pacific, as well as a tremendous variety of chilled shellfish. We’ve worked with Hatch Design for over 35 years to create an aesthetic synonymous with our history. Using their creative vision, we will include elements such as custom blue tiling surrounding the bar and a concrete bar top, poured in place, and infused with actual oyster shells.

Chefs Michael Q Cimarusti of Providence and David LeFevre of M.B. Post and Fishing with Dynamite spent years at Water Grill L.A. before they opened their own restaurants.

How has their legacy impacted culinary in your operations?

A

First Michael, and then David, had a profound effect on making our entire company better. Each helped improve our culinary expertise exponentially. I am proud of what both have accomplished since they left King’s, and I am confident that they learned some skills while we worked together.

What are some of Q your favorite dishes at Water Grill?

A

I enjoy the large oyster selection.

A two-pound, local spiny lobster or a perfectly cooked piece of our Faroe Islands farmraised Atlantic salmon are very satisfying.

Q Which restaurants at South Coast Plaza have you enjoyed?

A

We are surrounded by excellent restaurants here; establishments like Marché Moderne, Antonello and Vaca are run by terrific restaurateurs. Orange County has an extremely vibrant dining community, and we are excited to add Water Grill to the mix.

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DIN TAI FUNG 714.549.3388 Kimchi & Pork Dumplings

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CORNER BAKERY CAFE 714.966.2404, 714.546.1555 Pesto Cavatappi with Caesar Salad

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THE CAPITAL GRILLE 714.432.1140 Wagyu Cheeseburger with Fried Egg and Crisp Onions, Parmesan Truffle Fries

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MEZZET THE ART OF DINING WELL

BY STEVE BRAMUCCI

has two different treatments: half is garnished with lemon, marcona almonds and drizzled with olive oil; the other half has bold pickled peppadew peppers, crispy chickpeas and Romesco sauce. In the carrot mezze, the vegetable’s natural sweetness is intensified with a carrot sofrito; creamy, tangy whipped sheep’s milk ricotta adds richness and the dish is finished with crunchy roasted red quinoa.

Lamb tajine

Balance. That’s the key to good food. Savory dishes need to be lightened. Earthy dishes need to be brightened. Sweet dishes need a dash of salt, or a hint of sour to keep them from being cloying.

The team of Joe Dib and Wally Nasser at Mezzet Mediterranean Cuisine, newly opened at South Coast Plaza, serve elevated dishes from the Middle East and Southern Europe that emphasize balance at every turn. In doing so, they’ve created a restaurant deserving of your attention. Traditional starters like hummus, baba ghanoush and tabouleh, found in the Mediterranean mezze sampler, show light-handed finesse. The hummus, in particular, stands out. The garbanzo-tahini purée is airy, bright with lemon and the perfect touch of garlic. The paper-thin pita is brushed with EVOO, sprinkled with piquant zaatar and quickly warmed in the oven fired by almond and walnut woods. Flecked with char, it creates an ideal platform for the various dips to take center stage.

Besides traditional mezze—the famous small plates of the region and from which the restaurant takes its name—Mezzet steps up with some modern interpretations. The octopus carpaccio duo and wood-roasted heirloom carrots are standouts. The tender octopus, pounded thin, 14 southcoastplaza.com

When it comes to entrées, the woodfired oven turns out tasty Neapolitan pizza, perfect for a light bite. For something heartier, the lamb tajine is a winner. The braised, tender meat falls off the bone and is rich with Moroccan spice and harissa, but the blistered grapes and fluffy couscous balance the dish, lending a wide-ranging flavor profile of savory and sweet.

The satisfying kebob platters of tender beef filet, salmon or chicken tawook (a spicy yoghurt marinade) are served with an addictive garlic sauce and complemented with Persian rice and olive oil-lemon dressed Mezzet salad.

In the hustle of South Coast Plaza, Mezzet offers shoppers a break with seating options of an intimate patio, tables with a view of the busy exhibition kitchen or piazza-like dining. Colors of white and cream, natural woods, and rustic touches of wrought iron and rattan remind us of the most Mediterranean concept of all: an exhortation to slow down,

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MEZZET MEDITERRANEAN CUISINE 714.540.3365 Traditional and Modern Mezze

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savor your food and take in the moment. The fullservice bar floats across a walkway from the restaurant and creates an energetic island where conversation flows and cocktails are mixed by a friendly staff. The balance and attention to detail of food, ambiance and hospitality meld perfectly at Mezzet.

Tabouleh (Middle Eastern chopped salad) 4 servings cup of cracked bulgur wheat, fine grain 1 ½ cups of finely chopped Italian parsley 2 diced ripe large Roma tomatoes ½ cup of finely chopped mint 3 scallions finely chopped, white and green parts 1 Persian cucumber, peeled and finely diced ¼ cup of fresh lemon juice, to taste ¼ cup of olive oil, to taste Salt to taste 1/3

Rinse wheat in a sieve with warm water and let sit 15 minutes to soften; squeeze excess water out.

Place in a large mixing bowl with chopped vegetables; add lemon juice, olive oil, salt and mix. Check seasoning. Leave to macerate for one hour and taste again before serving chilled. Serve with hearts of romaine lettuce for scooping and grilled pita bread.

Baba Ghanoush (Smoky eggplant dip) 8 servings as an appetizer 2 medium eggplants 2 garlic cloves peeled and smashed ½ cup tahini paste 2 tablespoons of lemon juice ½ teaspoon kosher salt

Heat the BBQ on high with as much flame as you can.

Rinse and dry eggplants; lightly prick skins. Place the whole eggplants on the hot BBQ, turning occasionally until all the outside skin is charred and soft to the touch. This should take approximately 25–30 minutes.

Check frequently.

Set aside until cool to the touch and then rinse under cold water and peel off the skin. Place onto a cutting board, cut off the top and bottom and discard.

Chop the flesh roughly and then place into a food processor with the garlic, tahini, lemon juice and salt.

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Pulse until smooth yet chunky (do not overmix).

Add water to thin if necessary. Check for seasoning.

To serve: Drizzle with high-quality olive oil, garnish with pomegranate seeds (optional) and offer warm, fresh pita bread or raw veggies for dipping.

Traditional Hummus

(Chickpea sesame dip) 8 servings as appetizer 1 cup dry chickpeas or garbanzo beans 1 tablespoon kosher salt 1 teaspoon baking soda ½ cup tahini paste 3 peeled garlic cloves, smashed Juice of 1 large lemon

Wash the chickpeas and soak overnight in plenty of cold water. Drain water; rinse. Add cold water again to cover; add salt and baking soda and cook slowly until very tender, about 1½–2 hours. Add water as needed to make sure chickpeas are submerged. Drain, reserving some cooking liquid. Set aside a few of the cooked whole chickpeas for garnish.

Add the cooked chickpeas to a food processor with the tahini, smashed garlic and lemon juice and pulse into a smooth purée. If it seems too thick, thin by adding some cooking liquid or cold water until you achieve desired consistency.

Correct the seasoning with salt and serve with a little drizzle of good olive oil on top with a dusting of paprika, cumin or cayenne pepper. Good with warm pita bread, pita chips and raw veggies. Refrigerate any remaining hummus and use within two days.

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SEASONS 52 714.437.5252 Asian-Glazed Chilean Sea Bass Entrée with Organic Black Rice, Snow Peas, Shiitake Mushrooms

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“Champagne is one of the elegant extras in life.”

—Charles Dickens

CHAMPAGNE

FLUTE S. CO PE

BY BENJAMIN EPSTEIN

Histories of champagne stemware typically begin with Marie Antoinette, and how her beauty inspired the creation of the coupe.

But it’s just a story. Sparkling wine was discovered in both France and England in the 17th century. By the late 18th century, the days of Marie Antoinette and her husband, Louis XVI, champagne had become the drink of kings yet was thrown back like tequila shots.

Today, we are more genteel: Champagne—along with cavas, proseccos and California sparkling wines—is sipped, and nuance is king.

For maximum enjoyment, which champagne glass shape is the best?

18 southcoastplaza.com

The coupe has a wide and shallow bowl and is the oldest type of champagne stemware, most popular in the early 20th century. The flute, with its long, narrow bowl that better maintains champagne’s effervescence, became popular in the second half of the 20th century, and by the 1980s, the coupe all but disappeared. Now the saucer-shaped glass is back, and more stylish than ever. Some wine enthusiasts endorse a third option, a tulip-shaped wine glass for champagne, designed to showcase flavor and aroma.

Each style has its place. The best idea? Have a set of each and be ready for any occasion.

PROFESSIONAL PREFERENCES Ahmed Labbate Managing Partner, Vaca The flute is designed to keep the bubbles. It’s more elegant. You can walk around with it and toast. It’s hard to drink champagne out of a coupe, and if you toast with it, you have to be careful. Among our cavas, the Gramona Gran Reserva stands out for its aromatic cool ripeness. It evokes white fruit, with hints of oak, vanilla, nuts and coffee, and has the yeasty flavor of champagne.

Florent Marneau Owner/Chef, Marché Moderne The coupe is back in a big way, and so stylish—it makes the occasion

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nicer. I favor our Billecart-Salmon Brut Reserve—very elegant, smaller bubbles and beautifully balanced. The connoisseur will tell you that the bubbles go flatter more quickly in the coupe, but the champagne looks so much prettier— you just need to drink faster!

Steve Ebol Cellarmaster, Antonello Ristorante Our guests are often toasting a special occasion. When a party of six reaches across a table to clink glasses, the flute keeps things intact. When I pour the Roederer Estate Brut Rosé, a California sparkling wine with tiny bubbles, its pale pink mousse frothing up the sides of the flute, they love it before they taste it. I also enjoy Canella, the prosecco originally used to create the Bellini cocktail at Harry’s Bar in Venice.

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Marché Moderne’s

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Park Wine champagne bucket Crate and Barrel

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Massena champagne coupe Baccarat

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Midas silver flute Z Gallerie

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Camille champagne coupe Crate and Barrel

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Vintage etched coupe Williams-Sonoma

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Schott Zwisel Concerto champagne flute Sur La Table

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Chang An Ambiance champagne flute LIULI Crystal Art

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Lawrence serving platter Crate and Barrel

Fleur de Champagne The champagne cocktail, reinvented with finesse, is a popular starter at Marché Moderne. “Ladies love them,” said general manager Nadine Hotong, who collaborated with bar manager Ryan McGraw on the three versions served. A favorite is the Fleur de Champagne, for which McGraw makes his own lychee syrup.

Commercial brands are available. ½ oz. lychee liqueur (Soho or Bols) ¼ oz. elderflower liqueur 5 oz. Brut Champagne (Laurent-Perrier recommended)

Add the two liqueurs to a coupe; stir gently, then slowly pour in champagne. Optional garnish: Fresh lychee and single mint leaf.

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CHAMPAGNE FRENCH BAKERY CAFE 714.429.1502, 714.427.0808 Croque Monsieur with Spring Salad, Macarons

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SEE’S CANDIES 714.850.1529, 714.557.5948 Assorted Chocolates

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curtain call / performance dates

scfta.org or 714.556.2787

The Nutcracker

RENÉE AND HENRY SEGERSTROM CONCERT HALL

SEGERSTROM HALL The Godfather Live Oct. 1 Gloria Trevi Oct. 2 Beautiful — The Carole King Musical Oct. 4 –16 Ringo Starr and His All Starr Band Oct. 20 Lily Tomlin Oct. 22

Johnny Mathis — The 60th Anniversary Tour Christmas Concert Dec. 4 American Ballet Theatre: The Nutcracker Dec. 9 –18 ELF: The Musical Dec. 20 – Jan. 1 RENT Jan. 6–8

MATILDA the Musical Harry Potter and the Sorcerer’s Jan. 17–29 Batsheva Dance Company: Stone™ in Concert Decadance 2017 Nov. 11–13 Feb. 8 Mikhailovsky Ballet: Le Corsaire Nov. 18–20 Mamma Mia! The Farewell Tour Nov. 22–27

A Gentleman’s Guide to Love and Murder Feb. 28– March 5 American Ballet Theatre March 14–19 Finding Neverland March 21– April 2

Renée Fleming Sept. 13 Kern Plays Rachmaninoff Sept. 22–24 Farruquito: Improvisao Sept. 29 A Whole New World of Alan Menken Sept. 30

Shanghai Acrobats of the People’s Republic of China Oct. 1 Philharmonia Orchestra (Opening Night) Oct. 4 SFJAZZ and Jazz 100 Oct. 7 Kamasi Washington Oct. 8 Wynton Marsalis Jazz at Lincoln Center & Jamison Ross Oct. 9

Amy Grant (2016-17 Pops Opening Night) Oct. 14 –15

SAMUELI THEATER Auryn Quartet Oct. 11

Jerry Herman Songbook Jan. 19–21

24th Street Theatre: Walking the Tightrope Oct. 15–16

Marc-André Hamelin + Pacifica Quartet Feb. 2

Betty Buckley Oct. 27–29

Swazzle: The Little Prince Feb. 18–19

Mermaid Theatre: Goodnight Moon Oct. 30 & Nov. 5

Dallas Children’s Theater: Mufaro’s Beautiful Daughters March 4–5

Takács Quartet Dec. 10

Charles Busch: The Lady at the Mic March 9–11

Family Musical Mornings The Magic and Music of Harry Potter Oct. 22 Tchaikovsky’s Fourth Oct. 20 –22 Tchaikovsky’s Fourth Revealed Oct. 23 Zakir Hussain Oct. 27 Los Angeles Philharmonic Oct. 29

Havana Cuba All-Stars (U.S. Debut Tour) Nov. 9 Home Alone Nov. 11–12 Grieg’s Piano Concerto Nov. 17–19 Berlin Philharmonic Nov. 20 Strauss’ Vienna Dec. 1–3 Family Musical Mornings Nutcracker for Kids Dec. 3 Vienna Boys Choir Dec. 3 Handel’s Glorious Messiah Dec. 4 Big Band Holiday Concert Dec. 10 Chamber Music Society of Lincoln Center Dec. 14 The Ten Tenors Dec. 16–17 Holiday Organ Spectacular (Pedals and Pipe Organ Series) Dec. 20 The Klezmatics Dec. 22 Fiesta Navidad Dec. 23 Tchaikovsky’s Piano Concerto Jan. 12–14 Family Musical Mornings Hansel & Gretel Jan. 14

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RENÉE AND HENRY SEGERSTROM CONCERT HALL (continued) Russian Passion Jan. 15

The Beach Boys March 3– 4

Itzhak Perlman in Recital Jan. 22

Fritz Lang’s Metropolis March 12

Emanuel Ax in Recital Jan. 24 Scottish Fantasy Feb. 2–4 Kodo’s “Dadan 2017” Feb. 8 Michael Bolton Feb. 10 –11 Yuja Wang & Leonidas Kavakos Feb. 12 Verdi: Aida Feb. 23, 25, 28

St. Petersburg Philharmonic March 15 National Symphony Orchestra of Ukraine March 22 Beethoven’s Third Piano Concerto March 23–25 Family Musical Mornings King Arthur and the Legend of the Dragon’s Lair March 25 Danish National Symphony Orchestra March 31

Henry T. Segerstrom

Performing Arts News 2016–2017 Season The Philharmonic Society of Orange County will present

SOUTH COAST REPERTORY

scr.org or 714.708.5555

SEGERSTROM STAGE All the Way Sept. 2– Oct. 2 Destiny of Desire (West Coast Premiere) Oct. 14 – Nov. 13 Charles Dickens’ A Christmas Carol (37th Annual Production) Nov. 25– Dec. 24 Lookingglass Theatre Company’s Moby Dick (West Coast Premiere) Jan. 20 – Feb. 19 The Siegel (World Premiere) March 24–April 23

JULIANNE ARGYROS STAGE District Merchants (West Coast Premiere) An Uneasy Comedy Oct. 2–23 Theatre for Young Audiences Mr. Popper’s Penguins Nov. 4–20 The Roommate (West Coast Premiere) Jan. 3–22 Theatre for Young Audiences Flora & Ulysses (World Premiere) Feb. 3–19 Orange (West Coast Premiere) March 5–26

the second annual Henry T. Segerstrom Legacy Series at Segerstrom Center for the Arts. The four-concert series launches October 4 with the Philharmonia Orchestra of London led by Esa-Pekka Salonen at the Renée and Henry Segerstrom Concert Hall. The following month brings the world-renowned Berlin Philharmonic—making a rare West Coast appearance and its first O.C. appearance in 15 years—under the baton of Sir Simon Rattle. The series continues in the spring with violinist virtuoso Itzhak Perlman and ends with a dual recital featuring pianist Yuja Wang and violinist Leonidas Kavakos. Support is provided

by The Henry T. and Elizabeth Segerstrom Charitable Foundation and South Coast Plaza.

Segerstrom Center for the Arts will celebrate two milestones during the 2016–2017 season: the 30th anniversary of Segerstrom Center for the Arts and the 10th anniversary of the Renée and Henry Segerstrom Concert Hall and Samueli Theater, both in September 2016. This momentous season will honor the many performances, artists and projects of the past and continue to add new, innovative and community– inspired programming. southcoastplaza.com 23

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at a glance / legend KEY

n Reservations Accepted n Valet Parking n Full Bar n Outdoor Dining n Private Dining Room n Open Mornings n Off-Site Catering

1. AnQi by House of An 714.557.5679

14. Godiva Chocolatier 714.556.9055

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n

2. Antonello Espresso Café 714.557.5232

15. Hamamori Restaurant-Sushi Bar 714.850.0880

n 3. Antonello Ristorante 714.751.7153

n n n n n 4. Boudin|SF 714.689.2253

n n n 5. The Capital Grille 714.432.1140

n n n n n n 6. Champagne French Bakery Cafe 714.429.1502

n n n 7. Champagne French Bakery Cafe Garden Terrace 714.427.0808

n n n 8. Claim Jumper 714.434.8479

n n n n 9. The Coffee Bean & Tea Leaf 714.549.1766

n 10. Corner Bakery Cafe 714.966.2404

n n n

n n n 16. Holsteins Shakes and Buns 714.352.2525

n n n 17. Lawry’s Carvery 714.434.7788

n n n n 18. Leatherby’s Café Rouge 714.429.7640

n n n n n 19. Marché Moderne 714.434.7900

n n n n 20. Mastro’s Steakhouse 714.546.7405

n n n n 21. Mezzet Mediterranean Cuisine 714.540.3365

n n n n n 22. Morton’­s The Steakhouse 714.444.4834

n n n n n 23. Nékter Juice Bar 949.340.2700

n n 24. Pacific Whey Café 714.641.8811

28. Ruscello-Nordstrom South Coast Plaza 714.850.2510

n n n n 29. Seasons 52 714.437.5252

n n n n n 30. See’s Candies 714.850.1529

n 31. See’s Candies, Macy’s Home Store Wing 714.557.5948

n 32. Starbucks Reserve Coffee 714.545.8306

n 33. Starbucks Reserve Coffee Macy’s Home Store Wing 949.244.2082

n 34. Sugarfina 714.472.9529

n 35. Teavana 714.545.3574

n 36. Vaca 714.463.6060

n n n n n n 37. Vie de France 714.557.1734

n n 38. Wahoo’s Fish Taco 714.549.0565

11. Corner Bakery Cafe South Coast Plaza Village 714.546.1555

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12. Darya Fine Persian Cuisine 714.557.6600

26. Royal Khyber Fine Indian Cuisine 714.436.1010

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13. Din Tai Fung 714.549.3388

27. Ruby’s Diner 714.662.7829

41. zcafé 714.545.5500

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25. Quattro Caffé 714.754.0300

n 39. Water Grill 714.435.2000

n n n n n 40. Wolfgang Puck Bistro 714.545.5439

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at a glance / map and services MACARTHUR BOULEVARD

SOUTH COAST PLAZA VILLAGE

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BEAR STREET

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MACY’S MEN’S STORE

OA HC UT SO SA TO N J LL OA RO QU AD IN (73 )

NORTH PARKING

THE GARDEN TERRACE

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TOWN CENTER DRIVE

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MACY’S

ANTHROPOLOGIE

FAIRVIEW ROAD

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SAKS FIFTH AVENUE

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SOUTH PARKING

SEGERSTROM CENTER FOR THE ARTS

PARK TOWER

UNITY BRIDGE

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SOUTH COAST RENÉE AND HENRY SEGERSTROM REPERTORY CONCERT HALL

PARKING

PLAZA TOWER

ANTON BOULEVARD 5 29

FREEWAY (55)

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NORDSTROM

CENTER TOWER

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SAN DIEGO FREEWAY (405)

Concierge South Coast Plaza has four concierge locations that offer a multitude of services ranging from translation assistance to restaurant reservations and theater tickets to package check and complimentary strollers and wheelchairs.

Valet South Coast Plaza has three valet parking locations that are conveniently found at Chanel/Hermès, Macy’s, and The Capital Grille/Seasons 52 entrances.

Personal Stylist South Coast Plaza’s Personal Stylist Services offer the next level in customized service, and are designed to create a seamless shopping experience for customers. Thirty multilingual personal shoppers are available through prearranged appointments. Call 800.782.8888 for more information.

NOGUCHI CALIFORNIA SCENARIO

COSTA MESA

21

28

15

BRISTOL STREET

23

27

PARKING

PARKING

6

PARKING

31

33 38 24

PARKING

AVENUE OF THE ARTS

SOUTH COAST PLAZA

MACY’S HOME FURNITURE STORE

PARK CENTER DRIVE

SUNFLOWER AVENUE

Amenities Shoppers will find one day optical services, watch battery replacements and ring sizing, shoe shining and simple tailoring available while they shop or dine.

Family Restroom South Coast Plaza’s Family Restroom, for parents with children under age eight, features three private nursing suites, a private changing facility and two restrooms. Level 1, Carousel Court.

Gift Certificates Available at all concierge locations and valid at the 250 stores and restaurants of South Coast Plaza, Segerstrom Center for the Arts, South Coast Repertory and The Westin South Coast Plaza.

South Coast Plaza 3333 Bristol Street, Costa Mesa, CA 92626 Located off the 405 San Diego Freeway at Bristol Street or the 73 San Joaquin Corridor at Bear Street 800.782.8888

SPECIAL ADVERTISING SECTION

BOUDIN I SF 714.689.2253 Turkey Melt with Applewood Smoked Bacon, Havarti, Swiss and House-Made Cranberry Dijon

SPECIAL ADVERTISING SECTION

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JACQUES PEPIN COLLECTION HANDCRAFTED CERAMICS • COOKWARE • LINENS & MORE

An artist both in the kitchen and in the studio, Jacques Pépin worked with us to create this exclusive collection in celebration of his truly remarkable career. Inspired by his whimsical artwork, each piece is designed to bring a bit of the art and soul of cooking to your own table. Happy cooking!

SOUTH COAST PLAZA 3333 Bear Street, Suite #110, Costa Mesa 714-241-0118

SPECIAL ADVERTISING SECTION

FRESHLY MADE FOR YOU

Visit the GODI VA Boutique on Level 2 of the Bloomingdale’s Wing for our world famous gifts and treats