TASTE 2020 ISSUE
THE BEST OF THE SEASON Fresh Tastes from Our Chefs
Locals weigh in On Cocktails, Noodles and The Hall Global Eatery
southcoastplaza.com 1
Water Grill 949.208.7060 2 southcoastplaza.com
Honeymoon Oyster
TASTE VOLUME 40 2020 ISSUE Editor Lee Healy
It’s good to be back. We’ve missed the daily rhythm of life—spending time with extended family and friends, going to work, the leisurely pursuits of shopping, dining and entertainment. But most of all, we’ve missed our cherished community. Throughout the past few months, I was impressed by the resiliency of our restaurants. More than a dozen opened for curbside pickup and delivery, staying positive and providing a much-needed service of their specialty dishes for guests to take home. We’re happy that they have returned to serving us, while respecting all guidelines for safety. As we enter into a new chapter, South Coast Plaza will be at the forefront of businesses ensuring guests a safe and comfortable shopping experience. In closing, I’d like to share a quote I have found inspirational: “Everything that is done in the world is done by hope.” These words were written 500 years ago by German theologian Martin Luther. Here’s to the indomitability of the human spirit.
Contents
8 BOUNTY OF THE SEASON South Coast Plaza’s chefs make memorable dishes with seasonal produce
19 NOODLES: THE WORLD’S MOST COMFORTING FOOD Four Asian restaurants that will satisfy carb cravings
20 PALATE DAZZLING COCKTAILS Fresh, original libations
Debra Gunn Downing Executive Director, Marketing South Coast Plaza
22 IT’S ALL AT THE HALL A day at South Coast Plaza’s newest restaurant
29 THE ARTS Visual and performing arts partners Thank you to Melissa’s World Variety Produce for supplying premium produce for the cover and chefs’ recipes.
30 AT A GLANCE Restaurant amenities, map and South Coast Plaza services southcoastplaza.com 3
Hamamori Restaurant & Sushi Bar 714.850.0880
Discover sushi of the highest order at Hamamori, renowned for elite interpretations of Japanese cuisine and signature sushi gems by master chef James Hamamori. Premium sake and whisky are sourced with connoisseurs in mind.
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Chef’s Omakase by James Hamamori southcoastplaza.com 5
Boudin | SF 714.689.2253
The Purist Avocado Toast
Nikutama Udon—made-to-order Japanese Sanuki Udon served with Sweet Flavored Beef, Soft Boiled Egg and Kake Sauce
Marugame Udon 714.619.5688 southcoastplaza.com 7
BOUNTY OF THE
Season
Nothing revs up a chefs’ imagination like a change of seasons. Mother Nature is their muse and she turns on the charm come summer. Here’s how our top chefs embrace the season’s loveliest gifts. BY G R E TC H EN K U R Z
Knife Pleat’s Tony Esnault creates seasonal poetry on a plate. Diligent sourcing yields treasures like the asparagus he finesses with his knowing, graceful technique that teases out the essence of flavor. Procedure Clean the asparagus (from top to bottom) with a knife. Divide into 3 equal bundles
and tie with kitchen twine. Bring a gallon of water to a boil in a large pot; once boiling, add the coarse salt. The water should taste like the sea. Place the asparagus K N I F E P L E AT
Chef Tony Esnault
Green Asparagus with Parmesan Shavings - 36 green asparagus - 2 oz coarse salt (for blanching) - 3 tablespoons aged white balsamic* Melange of vegetables prep - ½ cup extra virgin olive oil - 1 shallot - Pinch of pepper and salt - 1 ½ oz Parmigiano-Reggiano - Sea salt - Coarse-ground black pepper - Optional garnish: thinly shaved raw green asparagus
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Chef’s table place-setting
Bernardaud Organza Charger, Bloomingdale’s
bundles in the boiling water to cook. This should take between 3-5 minutes depending on the thickness—the asparagus should remain firm; check while cooking. Once done, stop the cooking process by placing asparagus in a cold ice bath which preserves a beautiful green color. No need to rinse. Strain and dry on a clean cloth. Prepare the vinaigrette in a bowl with a pinch of salt and pepper. Finely chop the shallot and add 3 tablespoons of white balsamic vinegar, then the EVOO. Whisk together; taste for seasoning. Shave the Parmesan with a vegetable peeler or mandoline and season. For the optional garnish, thinly shave raw green asparagus with either a vegetable peeler or mandoline; set aside. Reheat the asparagus for a few seconds in boiling water. Strain and dry on a kitchen towel. Divide the asparagus among six flat plates, add the optional garnish and drizzle with the vinaigrette and Parmesan shavings. Add a light sprinkle of coarse-ground black pepper and finishing salt. Chef’s Note Tony Esnault prefers the plumper Delta variety of asparagus when available as well as the freshest and organic choices in the local or farmers markets. White asparagus require different cooking techniques.
L’Objet Perlée White Dessert Plate, Bloomingdale’s
*White balsamic vinegar may be found at Sur La Table or Williams Sonoma. It is a milder and slightly less-sweet version of the classic dark balsamic.
Strawberry-Pistachio Tart Critics have described pastry chef Germain Biotteau’s desserts as “stunning,” “formidable” and “spectacular.” His creations are the perfect complement to boss Tony Esnault’s of-the-moment seasonal
cooking. Biotteau tempers high technique with poetic creativity inspired by nature’s calendar. Here, Biotteau’s strawberrypistachio tart recalls summer flavors. A subtle sugary crust layered with smooth pistachio filling is topped with juicy strawberries and finished with sweet berry glaze. For the strawberry-pistachio tart recipe, please visit southcoastplaza.com/dining southcoastplaza.com 9
BOUNTY OF THE SEASON
The intrepid and confident Amar Santana brings his lively touch to The Hall Global Eatery, delighting fans with bold creations like Tasting of Hummus, an imaginative sampler with flavors that surprise. Classic Hummus To make garlic confit: Place peeled garlic cloves in olive oil so they are completely submerged, then cook on low until garlic is super soft. Strain garlic from oil. Reserve oil for another use. Place all ingredients, including softened garlic, in a food processor and blend until smooth. Add a small amount of water if too thick. Taste and adjust seasoning, lemon juice and tahini to your preference.
Spicy Hummus Add to classic hummus recipe: - 2 tablespoons piquillo pepper, drained and coarsely chopped - 2 teaspoons sambal oelek
T H E H A L L G L O B A L E AT E R Y
Chef Amar Santana
Procedure Add piquillo pepper and sambal oelek to the classic hummus in a food processor; mix well. Texture must be smooth. Taste for spice level— add more sambal if desired. For Amar Santana’s three additional recipes for beet, edamame and kimchi hummus, and his instructions for plating, please visit southcoastplaza.com/dining White Square Slate Cheese Board, CB2 Exclusive
Classic Hummus
Melange of vegetables prep
- 5 large garlic cloves for garlic confit - 3 tablespoons olive oil - 15 oz. can of chickpeas (garbanzo beans), drained and rinsed, or 1 ½ cups cooked chickpeas - ¼ cup fresh lemon juice - ¼ cup tahini - ½ teaspoon salt - ¼ teaspoon ground coriander - ¼ teaspoon ground, toasted cumin
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Chef’s table place-setting
BOUNTY OF THE SEASON
Heirloom Tomato Salad with Burrata - 4–6 ripe heirloom tomatoes, assorted varieties of different sizes (unrefrigerated) - 1 lb. burrata cheese - 10 torn basil leaves - 2 tablespoons saba vinegar* - 3–4 tablespoons extra virgin olive oil - Espelette pepper* - Optional garnish: micro basil, borage blossoms
TERRACE BY MIX MIX
Chef Ross Pangilinan Halley White Low Soup Bowl, CB2 Exclusive
Ross Pangilinan, chefproprietor of Terrace by Mix Mix, is acclaimed for his poised, approachable cuisine. Whether it’s a comfort dish of handmade pasta or a hyper-seasonal heirloom tomato salad, expect to be wowed by his light touch with vivid flavors. Procedure Cut tomatoes into random bite-size wedges and shapes and spread out into four separate shallow bowls or plates. Place spoonfuls of burrata cheese randomly
on the cut tomatoes, about three-four spoons per serving. Spread around the hand-torn basil and optional micro basil so that there will be basil in every bite. Drizzle saba vinegar and a good amount of EVOO over the tomatoes and cheese. Season with sea salt and pepper to taste. *Saba vinegar, also known as “vin cotto,” is a sweet unfermented syrup made from the must of Trebbiano grapes. Balsamic vinegar may be substituted if reduced until slightly syrupy.
*Espelette pepper is made from chiles from the Basque region of France and has a nuanced heat. Optional substitute is a small amount of crushed red pepper. southcoastplaza.com 11
The Capital Grille 714.432.1140
When occasions call, The Capital Grille delivers, with dry aged steaks cut daily in-house, premium seafood, and distinguished wines. Guests return time and again for the refined surroundings and the indulgent, signature service.
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Dry Aged 32 oz. Porterhouse Steak, French Beans with Heirloom Tomatoes, Lobster Mac ’N’ Cheese southcoastplaza.com 13
Champagne French Bakery Cafe 714.427.0808/714.429.1502 14 southcoastplaza.com
Mixed Berry Chicken Salad, Macarons
Milk and Dark Chocolate Dipped Strawberries, Small Custom Chocolate Gift Box
Godiva Chocolatier 714.556.9055 southcoastplaza.com 15
Seasons 52 714.437.5252
Inventive takes on nature’s bounty is the specialty of Seasons 52, where the ingenious menu is matched with explorative wines. Don’t miss the city’s only piano bar, a spirited choice for lounging over cocktails with a live soundtrack every night.
Filet Mignon and Maine Lobster Tail, Ahi Tuna Tartare
Din Tai Fung 714.549.3388 18 southcoastplaza.com
Vegetable & Mushroom Dumplings
Bloggers' Picks : Food & Drink
Noodles: The World’s Most Slurpy Kurobuta pork fried noodles—handmade, liberally, lusciously coated in greenonion oil and a house-made soy sauce—are topped with napa cabbage, spinach and crisped succulent strips of pork at renowned Taiwanese dumpling destination Din Tai Fung. BENJAMIN EPSTEIN @benjamin.epstein
Noodles—something wondrous happens when soft and firm ideally intersect. Chewy, supple, resilient; is there anything more satisfying? Thick or thin, round or flat, but always long, the staple has been refined by Asian cultures for thousands of years—and marvelous examples abound at South Coast Plaza.
The nabeyaki udon with chicken at elegant sushi haven Hamamori Restaurant & Sushi Bar is a refined study in contrasts: large yielding noodles, crisped rectangles of tofu, colorful half-moon fish cakes—and delicate tempura, including lotus
Comforting Food root and Japanese pumpkin for dipping.
An’s Famous Garlic Noodles has long been a signature at seductive AnQi by House of AN. Pairing the sticky, golden, decidedly garlicky and addictive noodles with exquisite roasted Maine lobster is a millennia matchup. Hefty wheat noodles are kneaded and rolled as you watch at Marugame Udon. Toss its mentai kamatama udon—slightly poached egg, cod roe, dried seaweed and a special dashi-shoyu sauce— for a briny, sumptuous, carbonara-like experience.
Noodle dishes (left to right): Mentai kamatama udon at Marugame Udon. Kurobuta pork fried noodles at Din Tai Fung. Whole pan-roasted Maine lobster with An’s Famous Garlic Noodles at AnQi by House of AN. Nabeyaki udon at Hamamori Restaurant & Sushi Bar. southcoastplaza.com 19
Accessorize your shopping with these cocktails
palate-dazzling
GREG NAGEL @ocbeerblog
The Jeanne Paquin, created by beverage director Victor Moreno at Knife Pleat, evokes a certain je ne sais quoi with its complexity. The French Armagnac sour-based cocktail, served in a long-stemmed coupe glass, is topped with a velvety meringue-like cap and a swirl of bitters. Mme. Paquin, the drink’s namesake, was France’s first significant female couturier and a pioneer of the modern fashion business. It’s balanced by a slight sweetness from Floc de Gascogne, a liqueur with floral notes of jasmine, roses and honey. Settle in at The Hall’s spacious bar and it’s tough to choose from beverage director Michael Rooney’s inventive cocktail list. Yu Rebel is akin to a soft pink lei of hibiscus flowers draped around notes of cherry and apple blossom—the result of blending Japanese Roku
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gin and French Calvados. Its fresh mint and pinch of black lava sea salt finish conjures up tropical vacation memories. Is there a more recognizable cocktail than the Cosmo? Its simplicity of ingredients and the bright rouge color are synonymous with “Sex and the City” and fashion week. Seasons 52’s Hawaiian Pineapple Cosmopolitan is crafted with pineapple vodka, giving the drink a fresh Islands spin. Over at the popular Water Grill Piccadilly Circus is based on the Wimbledon classic, Pimm’s Cup, but goes a step further. Equal parts Pimm’s No.1 is blended with Italy’s Aperol, making for a perfectly brunchable drink that also pairs well with the extensive raw bar and sushi menu. It’s served tall and thin, with a spa-like cucumber garnish.
The Capital Grille takes a grand approach to the classic Old Fashioned with its In Fashion. A jigger of Grand Marnier lends an orchard of citrus aromatics on top of Russell’s Reserve Single Barrel Bourbon with its telltale caramel and vanilla notes. Black walnut bitters are stirred in the mix, adding a luscious nutty-cola vibe. Seabirds Kitchen’s comfortvegan cuisine met its match when noted cocktail consultant Emily Delicce, aka “Shrub Queen,” created a bar menu to match the fresh, seasonal bites. Bird’s the Word applies organic raspberry that’s been preserved into a shrub and is layered with lower ABV vodka and bittersweet, complex Cocci Rosa. The frothy vegan-friendly foam is stenciled with the restaurant’s whimsical bird logo.
Knife Pleat: Jeanne Paquin
Seabirds Kitchen: Bird’s the Word
The Hall: Yu Rebel
Water Grill: Piccadilly Circus
The Capital Grille: In Fashion
southcoastplaza.com 21 Seasons 52: Hawaiian Pineapple Cosmopolitan
It’s All at
The Hall
D AV I D C H I E M @davidthefoodie
The Hall is spacious, inviting and tastefully decorated with warm wood tones, modern lighting and an understated Moroccan vibe from accent pieces.
Photo: Sarah King
The food options in Orange County never cease to amaze me. Everyone who follows the local restaurant scene was excited about the opening of chef Amar Santana and business partner Ahmed Labatte’s latest project, The Hall Global Eatery. It finally debuted earlier this year at South Coast Plaza, and I couldn’t wait to see it for myself.
The quick-service Patisserie is a great way to start the day. Fresh pressed juices, wellness shots and a complete coffee bar are complemented by freshly baked pastries and cookies.
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I had some time to relax and took my oat milk latte out to The Hall’s patio, enjoying the breeze under the olive trees. One bite into Amar’s pineapple-coconut cake and I was hooked.
I ordered the shawarma chicken combo platter on saffron rice, liberally drizzled with Santana’s proprietary (and fiery) sauces, with sides of tabbouleh and Greek salad. So good. The food was served to order, quick and full of flavor.
For a fast-casual lunch, don’t miss the Mediterranean Grill. My sight immediately fixated on the vertical spits of slow-turning roasted meat—chicken, beef and lamb. Thin slices of meat are artfully carved for platters or sandwiches.
Cocktail king Michael Rooney is held in high regard for his creative libations. He did not disappoint. I took a seat at the spacious bar and sampled some outstanding drinks, with False King and Winter Rose being particularly memorable.
Photo: Sarah King
Crudo offers all sorts of pristine seafood beautifully displayed. The star dish was the Peruvian scallops. I could not get enough of the delicious coconut-lime sauce that perfectly drenched the scallops.
Outdoor seating offers a private escape for those who are seeking a moment to unwind and enjoy a bite and libation al fresco. southcoastplaza.com 23
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OPEN FOR SUMMER There’s no better time to be cooking. Prepare your kitchen for the freshest, ripest, most colorful produce available all year with a few new tools and tips that set you up for delicious dining all summer long. M AK E M O R E GATH ER O F TEN ™
V I S I T U S AT S O U T H C OA S T P L A Z A 3 3 3 3 B E A R S T R E E T, C O S TA M E S A , C A 7 1 4 . 24 1 . 0 1 1 8
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Wahoo’s Fish Taco 714.549.0565 26 southcoastplaza.com
Protein Bowl with Shrimp and Chicken, Guavarita
Choose Two: Power Greens & Grains Salad and Shrimp Scampi Linguine. availability subject to change
Corner Bakery 714.966.2404/714.546.1555 southcoastplaza.com 27
Terrace by Mix Mix 657.231.6447
Weekend Brunch—Duck and French Toast, Bottomless Mimosas
THE ARTS performance dates
VISUAL ARTS
Renée and Henry Segerstrom Concert Hall
Garden, 2020 Kyungmi Shin
scfta.org or 714.556.2787
ORANGE COUNTY MUSEUM OF ART
OCMA.NET OR 949.759.1122 Current Exhibitions
PERFORMING ARTS The 2020–2021 scheduled performing arts season is robust with Broadway, original plays, ballet, symphonies and jazz, but many engagements have been rescheduled. Please check the websites of South Coast Plaza’s performing arts partners for the latest updates as well as online and virtual activities offered.
SCR.ORG PACIFICSYMPHONY.ORG PHILHARMONICSOCIETY.ORG
Orange County Museum of Art’s new season opens July 16 at OCMAExpand, its interim space at South Coast Plaza Village. Three new exhibitions from Pacific Rim artists focus on identity and cultural legacy though language and narratives, both personal and legendary. The works of Marsia Alexander-Clarke, Maryrose Cobarrubias Mendoza and Kyungmi Shin represent the cultural diversity of Chile, the Philippines and South Korea. An exhibition from OCMA’s permanent collection, “An Earth Song, A Body Song: Figures with Landscape” is also on view.
LAGUNA ART MUSEUM LAGUNAARTMUSEUM.ORG 949.494.8971
Wayne Thiebaud: Clowns
Our Ocean’s Edge
October 11, 2020– January 10, 2021
October 11, 2020– January 10, 2021
BOWERS MUSEUM
BOWERS.ORG OR 714.567.3600 Inside the Walt Disney Archives Through August 30, 2020
Treasures in Gold & Jade November 14, 2020– April 25, 2021
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AT A GLANCE legend KEY
n Reservations Accepted n Full Bar n Outdoor Dining n Private Dining Room n Open Mornings n Off-Site Catering
1. AnQi by House of AN
17. The Hall Global Eatery
33. Seabirds Kitchen
n n n n
n n n n n
34. Seasons 52
714.557.5679
2. Antonello Espresso Café
714.557.5232
n
3. Antonello Ristorante
714.751.7153
n n n n 4. Boudin|SF
714.515.5544
18. Hamamori Restaurant & Sushi Bar
714.437.5252
n n n
35. See’s Candies
714.850.0880
714.850.1529
n n n n
36. See’s Candies Macy’s Home Store Wing
714.266.3388
20. Lawry’s Carvery
5. The Capital Grille
n n n
n n n
714.429.7640
714.434.7788
714.432.1140
21. Leatherby’s Cafe Rouge
6. Casa Barilla
n n n n
n
714.546.9550
657.205.1025
7. Champagne French Bakery Cafe
714.429.1502
n n n
8. Champagne French Bakery Cafe Garden Terrace
714.427.0808
n n n
9. Claim Jumper
714.434.8479
n n n n
22. Maggiano’s Little Italy
25. Morton’s The Steakhouse
714.444.4834
n n n n
n n n n n
n n n
714.486.2731
714.549.3388
n n
n n
41. Sugarfina
714.472.9529
n
42. TERRACE by Mix Mix
n n n n
n n
714.463.6060
43. Vaca
29. Quattro Caffé
n n n n n
n n n n n
714.549.0565
714.754.0300
30. Royal Khyber Fine Indian Cuisine
714.436.1010
n n n 31. Ruby’s Diner
n
16. Godiva Chocolatier
32. Ruscello-Nordstrom South Coast Plaza
n
n n n n
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(in Macy’s Home Store) 714.513.3940
657.231.6447
714.662.7829
714.556.9055
n
28. Philz Coffee
15. Dripp
Opening Soon
714.545.8306
40. Stonewall Kitchen Café & Cooking School
27. Outpost Kitchen
14. Din Tai Fung
38. Starbucks Reserve Coffee
n n n n n
11. Corner Bakery South Coast Plaza Village
n n n n n
n
949.244.2082
714.540.3365
n n
714.557.6600
(in Macy’s Men’s Store) 714.556.0611 ext. 3105
24. Mezzet Mediterranean Cuisine
n n n
13. Darya Fine Persian Cuisine
37. Starbucks Coffee
39. Starbucks Reserve Coffee Macy’s Home Store Wing
949.863.9035
949.688.0807
n n n
n
n
714.966.2404
714.852.3299
714.557.5948
23. Marugame Udon
26. Nékter Juice Bar
12. COSTA
n
n n n n n
10. Corner Bakery
714.546.1555
n n n n
19. Knife Pleat
714.689.2253
n n n
n n n
n n n 714.850.2510
44. Wahoo’s Fish Taco
n
45. Water Grill
949.208.7060
n n n
46. Wolfgang Puck Kitchen
(in Macy’s) 714.545.5439
n n n 47. Yellow Vase
714.445.0013
n n
AT A GLANCE map and services
MACARTHUR BOULEVARD
SOUTH COAST PLAZA VILLAGE
N
13 3
W
A DR IVE
30 11
E
PLAZ
OCMA
(until 2021)
S
25
CRATE AND BARREL
TOWN CENTER DRIVE 19
NORTH PARKING
8 THE GARDEN TERRACE
6 14 23
2
46 20 47
ST
DR
IVE
MACY’S MEN’S 37 STORE
BEAR STREET
38 9
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MACY’S
OA HC UT SO SA TO N J LL OA RO QU AD IN (73 )
SEGERSTROM CENTER FOR THE ARTS
15
SAKS FIFTH AVENUE
41 35 16
SOUTH PARKING
4 17
PARK TOWER
UNITY BRIDGE
45
43
WESTIN
21
SOUTH COAST RENÉE AND HENRY SEGERSTROM REPERTORY CONCERT HALL
PARKING
12
PLAZA TOWER
ANTON BOULEVARD 5 34
10 BLOOMINGDALE’S
1
SAN DIEGO FREEWAY (405)
NOGUCHI CALIFORNIA SCENARIO
FREEWAY (55)
THE B RIDG EO FG AR DE NS
CENTER TOWER
COSTA MESA
24 42
NORDSTROM
PARKING
AVENUE OF THE ARTS
PARKING
32
18
ANTHROPOLOGIE
FAIRVIEW ROAD
27
BRISTOL STREET
31
7 26
3420
22 36
PARKING
PARKING
39 44 33
28
SOUTH COAST PLAZA
MACY’S HOME FURNITURE STORE
PARK CENTER DRIVE
SUNFLOWER AVENUE 40
Concierge
Family Restroom
South Coast Plaza has four concierge location offering services such as complimentary face masks and bottled water, translation assistance and restaurant reservations. Hand sanitizer stations are available throughout the center.
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.
The Stylist Project
Gift Cards
South Coast Plaza’s talented team of personal stylists offer the next level in customized service designed to create a seamless shopping experience for customers. More than 25 personal shoppers are available through prearranged appointments to assist with an array of helpful services—from wardrobe, accessories and beauty to home and gifting. Rates apply. Contact stylist@southcoastplaza.com for more information.
Available at all concierge locations and redeemable at South Coast Plaza’s 250 stores and restaurants, Segerstrom Center for the Arts, South Coast Repertory and The Westin South Coast Plaza.
Valet Parking Limited valet parking is available, please call individual restaurants for details.
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
Other Amenities Shoppers will find one-day optical services, watch battery replacement, ring sizing and simple tailoring available while they shop or dine.
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