Our waiter Sean was terrific and super attentive. The hostess also went out of her way to accommodate our table request. We were very impressed especially since it was the last night of OC Restaurant Week and berry crowded.
March 2024
My husband and I ate here during restaurant week. Our food was amazing. He had the filet and I had the seabass and both of us ate every last bite. The staff was friendly and attentive. We will definitely be back.
March 2024
Excellent dinner. Seabass was especially delicious and perfectly cooked. The Restaurant Week special right now is a great deal. We would definitely go back.
The décor of this Corona Del Mar establishment indeed resembles a seaside dwelling's Craftsman-style architectural and romantic touches: soft earth tones, intimate lighting and cozy wood booths. The lively martini and cocktail-fueled bar scene will greet you if you enter from the front. However, if you valet park around back, you'll walk up through a charming garden patio with its dramatic stone fireplace before you enter the lower or upper dining rooms and settle in for executive chef Alfonso Pineda's take on classic steak and seafood fare. Start with a dirty martini and the steak tartare with truffle aïoli and soft poached egg. The all-Prime steaks offered as mains are tender and juicy, especially the petit filet, which can be paired (for a price) with an Australian lobster tail or pan-seared dry scallops. There are plenty of seafaring dishes, too, most notably the miso-marinated Chilean sea bass with coconut rice, stir-fried vegetables and lemongrass-ginger beurre blanc. Finish your dining experience with a shareable crème brûlée. During the week, the restaurant offers a lunch menu featuring salads, burgers and sandwiches.
