SUMMER DINING ADVENTURES AT SOUTH COAST PLAZA 

“Summer has a flavor like no other. Always fresh and simmered in sunshine.”

We love this quote from Oprah Winfrey — and barbecues and pool parties are on the summer menu. But if an inner-foodie voice calls, three chefs at South Coast Plaza restaurants are interpreting seasonal dining at a whole different level:

714.463.6060   |   Level 1, Park Tower

Vaca, a perennial favorite in the theatre district, has introduced its summer menu, available now through September.  Start with the deliciously refreshing Chula cocktail—Cimarron Blanco Tequila, tamarind, strawberry agave, lime juice, Xila Licor, Moscatel Sherry and cardamom bitters.

 
Chef partner Amar Santana and chef de cuisine Ed Pak, recently back from a culinary research trip to Spain, have created Gazpacho de Sandia made from strawberries and watermelon, then topped with fragrant opal basil and brown butter croutons.

  
Two summer salads are perfect for warm-weather dining:  Ensalada de Cogollos has baby gem lettuce with mango-cilantro dressing, charred stone fruit, red onion, candied hazelnut and feta cheese. The seasonal Ensalada de Tomate is tossed with spicy aji amarillo dressing, Manchego cheese and crispy quinoa.

 
And with Vaca’s wood-burning grill, Costillas de Cerdo—St. Louis style pork ribs with sherry-tamarind glaze, Marcona almonds and fresh herbs as well as Chuleta de Cerdo — a luscious bone-in pork chop—are in sync with the season of grilling.

714.266.3388   |   Level 3, Penthouse

Chef Tony Esnault at the Michelin starred Knife Pleat, found in South Coast Plaza’s Penthouse, always dazzles. His ever-evolving dinner menu now allows guests to select from a Flora or Fauna Tasting Menu with either four or six-courses. The new Flora menu presents a plant-based experience that highlights the elegance of flavor and artistic execution for which Esnault is known. Local, seasonal produce provides inspiration that shows reverence for ingredients of vegetal origin.

Standout courses from the Flora menu have included the Amuse Bouche trio of:  champagne (soymilk crema, cashew and plum chutney), tartlette (squash tartare, zucchini purée) and panisse (romesco, pickled fennel).

 
Seaweed Caviar is layered on avocado and tomatillo marmalade then finished with pine nut crumble and crudités.

 
The Black Truffle course features marinated and grilled tofu, corn relish, cornbread madeleines and an umami mushroom elixir.

  
Desserts are stunning—two are served, including Peach—a Springcrest peach with nougatine, vanilla cake and Chantilly cream.

949.208.7060   |   3300 Bristol Street

No one does seafood like Water Grill. With its own distribution center, Water Grill is ahead of the curve on receiving first-of-season selections of pristine, flavorful shellfish and fin fish, expertly prepared by executive chef Eduardo Albarran and his team. Three selections not to miss this summer, while available:  

Wild Columbia River King Salmon is admired for its marbling and rich, distinctive flavor. It’s grilled then plated with heirloom carrots and vadouvan curry butter. 

   
The season’s first catch of Wild Maryland Softshell Crab has arrived from Maryland’s Chesapeake Bay. The iconic, sweet and earthy softshell crab is a crunchy treat and served with brown butter soy ginger sauce and watermelon-cucumber salad.

  
Wild White Seabass is a local treasure, found from Central California through Baja California. Known for its sweet flavor, firm texture and medium flakes, it’s perfect for seasonal grilling. It comes with summery ratatouille, made with Japanese eggplant, tomatoes and bell pepper. A garlic emulsion and basil oil finish the dish.

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