62.4 F
Laguna Hills
Monday, Mar 18, 2024
-Advertisement-

Balboa Bay Club Vet Hissin to Island Hotel as GM

The exodus of the three well-known faces of the Balboa Bay Club and Resort is complete.

Team leader Henry Schielein left his position as longtime president of the place when the new owners took over last year. Henry, a virtual international icon in the hotel industry, had overseen the massive renovation and rebuild efforts of the private members-only facility, complete with its own restaurant, and the construction of the public resort and hotel. He was known and loved by both members and the public, who relished the dining and lodging charms that BBC represented under his keen eye.

Dieter Hissin, the second well-known name in the trio—he’d been director of food and beverage as well as resident manager under Henry—became general manager of the club after his mentor’s departure.

Dieter recently moved on, although he’s still nearby and we can see him all the time. He’s the new general manager of Island Hotel in Newport Center. I know his vibrant personality, so the public can expect to see him throughout the hotel, greeting people and making sure they’re having the perfect lodging and/or dining experience.

Fifi Chao

Dieter’s move comes a few months after the departure of Josef Lageder—one of Orange County’s most admired chefs and the third member of the one-time BBC trio. He had headed up the BBC’s culinary staff and kept the food delicious and camera-worthy for many years.

Chef Lageder is now president of consulting company Culinary Imagination LLC, where he mentors other culinarians.

Henry, meanwhile, is retired from the hotel and fine dining industry but having a jolly good time flying as far away as Hong Kong to attend gatherings of the Asian La Chaîne des Rôtisseurs (a famed international food and wine society that Henry’s been heavily involved in for a long time in the U.S.) and skiing in both the U.S. and in Europe.

Meanwhile, there are more than personnel changes afoot at BBC. 1221 Prime, a steak and seafood concept, will replace the current First Cabin public restaurant. Duke’s Lounge will get a new name. The new executive chef, who will focus on the food and beverage offerings, is Vincent Lesage. He moved from his executive sous chef position at the St. Regis Monarch Beach. I’ve had a pretty good tasting of his food via a recent winemaker dinner at BBC, and I’ve known his food at St. Regis for a long time, so I can vouch for his talent and credentials. As more info emerges and restaurant scenarios change, I will keep you informed.

Old Spot Gets New Twist

French 75 in Laguna was a popular restaurant for many years; it’s now gone. However, I think the public is getting a good deal from the new Selanne Steak Tavern that now occupies the space.

Selanne is a chef-driven concept—named after investor and star hockey player Teemu Selanne of the Anaheim Ducks—that is hitting a carefully thought-out balance between modern concepts, a comfort level in acoustics, and a manageable menu. Its classy urban focus gives gourmands and casual diners alike an enjoyable context.

This was a much-anticipated concept, creating lots of buzz while hints of the completely different decor and seriously tasty cuisine floated about as the debut date neared. November dawned, and it certainly did not need to hope for customers. They came, they returned—us among them.

It took only a stroll to the front door along the side of the tented garden setting on the front lawn to draw our first comments of admiration. Haven’t been seated yet in this glamorous outdoor space with plenty of warmth from overhead heaters, inviting seating and a grand array of Moroccan lanterns overhead adding to the alluring atmosphere, but it’s on my agenda.

Inside, all of the French 75 aura is gone. Subdued gray paint with accents of white and cognac present a clean, cohesive “breath of fresh air.” It’s a new interpretation of the classic design in the residential-style architecture of the 1934 building, which has housed several restaurants over the years.

Central on the main floor is a rustic 24-seat, tavern-style bar with unique molded-steel bar stools. Customers and the mixologists hold energetic conversations over signature libations and glamour-era drinks.

A large dining room with oak flooring reaches out beyond the big bar. It has a more intensive vibe and is furnished with zinc-topped tables and bistro-style wood chairs. An adjacent wine room is a quieter space with its white-washed original brick fireplace.

The upstairs dining area has a more formal atmosphere punctuated by linen topped-tables, distinctive light fixtures inspired by African sea-glass beads, and cream leather furnishings accented with silver nail heads.

Chef Joshua Severson concentrates on incorporating the bounty of SoCal’s land and sea into modern American fare. The restaurant boasts produce, fish and meats from sources that practice sustainability, humane, steroid-free care and pesticide-free environments. That alone sharpens our appetite.

I haven’t yet tried the Maine lobster cappuccino appetizer but have that at the top of my next choices. Guests at our neighboring table were impressed with it, and it looked terrific. Also on the list for my next dinner is the lobster salad. That, too, was being devoured and admired by friends of ours who also happened to be in the restaurant one evening.

Roasted marrow bones are a big trend now, with foodies scooping up the soft marrow as bits of nirvana. Here, the chef’s version is seasonally flavored and accompanies steaks and chops. Prime Delmonico, flat iron, rib eye, porterhouse and Angus filet are among the cuts. The marrow can also be ordered as an appetizer and comes with onion marmalade and mustard greens. I have always liked the idea of allowing a customer to order a steak and choose a favorite sauce to complement it. Here, it’s classic bordelaise, béarnaise, cognac peppercorn or champagne beurre fondue.

The now-famous Skuna Bay salmon with truffle dumplings is a seafood treat. I also recommend the tender branzino fish garnished with sweet 100 tomatoes and baby anise. Petaluma chicken indulges in the hint of truffle in the jus, and the petaluma parsnips on the side are a welcome winter vegetable, so tasty but so often overlooked.

There’s more, of course, like a swell apple pie in a jar for dessert, but what I like most is that I can understand the food on this menu. It’s built on tradition, but since the restaurant has an extensive herb garden, the foods gain more stature. No wild tangents with this menu, just tasty food in a really nice environment.

Selanne Steak Tavern: 1464 South Coast Highway, Laguna Beach, (949) 715-9881. Dinner only, closed Mondays.

Fine Italian on Wheels

Rothschild’s, the trusted Italian eatery in Corona del Mar since 1977, has initiated daily food delivery service between 5 p.m. and 8 p.m. within a six-mile radius of the restaurant—minimum order $25, with a $4.95 delivery fee. Just one more reason to pay attention to the very essence of this attractive dining spot.

The food’s always been a comforting combo of Italian and classic continental dishes. Beloved names from the past are tucked among the menu items: shrimp de Jonghe, a Chicago specialty of peeled shrimp in a garlicky sauce strewn with bread crumbs and chopped fresh herbs; pâté maison with Cumberland sauce; tournedos of beef rossini; and veal scallopini topped with fresh asparagus and gruyère cheese.

Lamb and steaks and fresh seafood are always part of the menu. Pasta is made fresh daily. The dinner menu is large enough to cover more than expected without being overly cumbersome to navigate. Many of the items are on the weekday lunch menu, but a nice assortment of midday sandwiches and salads is also offered.

The surroundings have just the right amount of panache combined with relaxing friendliness. Part of the appeal is the gallery of art by OC artists setting the decorative tone.

The dinner delivery service is a nice addition for those within the delivery zone. Those further away should make this a destination stop on occasion. 2407 East Coast Highway, Corona del Mar, (949) 673-3750. Lunch Monday-Friday, dinner nightly.

Want more from the best local business newspaper in the country?

Sign-up for our FREE Daily eNews update to get the latest Orange County news delivered right to your inbox!

-Advertisement-

Featured Articles

-Advertisement-
-Advertisement-
-Advertisement-
-Advertisement-

Related Articles

-Advertisement-
-Advertisement-