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Upscale Bars Offer Comfort, Sociable Dining Alternative

Having a glass of wine with friends is no longer the cutting-edge trend. We are now having cocktails.

Restaurants are featuring bars as a major part of their concepts, and certain things are very clear. Almost every upscale bar has its own selection of cocktails it has created, with some terrific mixed drinks due to the explosion of almost every genre of alcohol, even flavored gins. Bourbon has gotten wildly popular. And it’s become common for guests to call for a specific name brand of alcohol in their drinks.

It’s all making drinking and dining at the bar more fun.

There are so many fantastic lounges and bars now. Walk into most of the new upscale restaurants, and the bar is front and center.

Gone are the days when it was a small service bar relegated to a corner of the room. Now it’s a popular drinking and dining space, and the bar menus that restaurants have created especially for their lounge patrons are often as important as the drinks themselves.

People obviously love having an alternative to sitting in the dining room and having one more list of a la carte entrees presented to them. Many of us like to eat lighter, and we enjoy sharing little bites of various interesting foods with others. It lends itself to prime relaxation with one other person or a group. I personally love dining in the lounges and sitting at bars in places that surround me with great ambiance and friendliness. I hope that my selection of places—only a smattering of the fine lounges around—will add to your drinking and dining adventures and give you a different perspective on eating out.

The Old Fashioned, the Manhattan, and the Moscow Mule are the best local sellers in the old-classics category if you’re into that.

My caveat: Stay aware of how much you drink, and be sure you are legal to drive. No adventure is worth the risk of driving when impaired.

Enjoy and please feel free to give me feedback, if you wish. My email address is on the masthead of this publication.

AnQi Bar

3333 S. Bristol St.

Costa Mesa

(714) 557-5679

It always makes the must-see list with its unique, lush beauty. Add very interesting food and some intriguing cocktails, and it certainly belongs in this roundup.

Take one of the 14 bar seats or get comfortable in some of the lounge’s couches, comfy chairs and booths in the spacious area. Some of the lounge seating is used for full-service dinners in the earlier part of the evening, but they later revert back to the lounge format.

AnQi serves a unique twist on California/Vietnamese cuisine, fusing the best of both. The family matriarch, Master Chef Helene An, Chef Partner Ron Lee, and grandson Derek An use the highest-quality ingredients and an abundance of fresh herbs to create simple, refined and light flavors.

A trio of signature dishes from the dining room menu include Misoyaki Butterfish, Shaken Beef, and the renowned An’s famous Roasted Crab (Tuesday nights only) and Garlic Noodles, prepared by a family member.

A more casual Intermezzo Menu is served every day from 2 to 7 p.m. The Red Hour cocktail hours are 4 to 7 p.m., Monday through Friday.

From a multitude of interesting small plates, there are four that delight our taste buds: Surf & Turf Roll is so uptown with its natural sirloin, tombo spicy tuna, poblano peppers, delta asparagus and white truffles. Crispy Spicy Beef Wontons take advantage of beef tongue, which is enjoying popularity everywhere. They are creatively sided with pickled heirloom beets, Hass avocado, bean sprouts and cilantro. I can honestly say that most guests are loving the mild beef taste of tongue and quickly become happy with a delicacy they have been missing.

Then there’s the Salt & Pepper Calamari with hints of red jalapeño, scallion and Thai basil aioli. This dish is perfect cocktail pairing food. The plate of Luna Oyster Shooters combines Japanese citrus “lemonade” and pop rocks for a whole new explosive experience in your mouth. Food from the special bar menu and the full a la carte menu can be ordered in the lounge—cold and hot tapas from the dinner menu are ideal.

AnQi takes great pride in its original and organic cocktails, handmade from the finest ingredients and full of fresh flavors. There are new versions of old classics. The Rickshaw is a contemporary take on a Sidecar―Makers Mark, Cointreau, fresh lemon, lime and orange with a granulated brown sugar rim.

And there are the newest creative libations. Pear Fusion cocktail, for instance, combines Grey Goose Pear, St. Germain, muddled Asian pear and fresh lemonade.

The dramatic and impressive architecture is exciting and inviting, with a unique, eco-friendly design. Owner Elizabeth An, besides adhering to feng shui principles, puts great attention into every detail that touches the guest. The end result is a refined, sensual vibe. The back bar is one of the most memorable in OC with striking displays and lighting. A professional catwalk blends seamlessly with the decor, permitting professional fashion shows and first-rate entertainment while guests enjoy dinner and cocktails.

Aqua Lounge at Island Hotel

690 Newport Center Drive

Newport Beach

(949) 760-4920

The restaurant and lounge areas of this hotel recently got a fantastic makeover that has put it at the top of buzz-worthy conversations.

When the word conviviality is mentioned, Aqua Lounge comes to mind. We sit and visit with friends in the great comfort of the room, where you can have food and cocktails every day from 11 a.m. to 10 p.m. and cocktails till 2 a.m., with the added pleasure of a late-night food menu from 11 p.m. to 1:30 a.m. Thursday through Saturday.

We can classify this as one of the coolest bars in Newport Beach. It features a vibrant setting with a sophisticated yet unpretentious social scene that’s always fun, flirtatious and engaging. An elegant circular bar is the ideal place for people watching and enjoying the game. Or sink into one of the 16 large, comfy couches for even more relaxation. A stylish open wooden deck expands beyond the lounge with views of the fireside terrace and pool.

There’s music, too, which I appreciate. Tuesday and Wednesday, the lounge has “Fireside Sessions” highlighting acoustic artists and duets on the large outdoor patio with the romantic warmth of a fire pit adding to the ambiance. Thursday through Saturday, Aqua has local DJs mixing top 40s and house music from 7 p.m. to midnight. One more goody: If you like to dance, it’s encouraged.

Sunday through Thursday, guests can order food from the main dining room menu. Friday and Saturday, only the lounge menu is offered, but it’s substantial. Aqua Lounge offers imaginative hand-crafted cocktails and a delicious menu of shareable gourmet bites. Every drink is carefully hand crafted with fresh ingredients and premium liquors spanning American classics to the brand-new cocktails, and the food competes with the top echelon of restaurants.

Two old classic cocktails that are most popular at this bar are the Old Fashioned and the Dirty Martini. There are some creative drinks the bartender has invented that I find exciting. I’ve saved my OMG for the Cucumber Cobbler: Hendricks Gin, fresh green apple and cucumber puree, homemade ginger syrup and fresh lemon juice.

To go with your cocktail, The Short Rib Beignets are so apropos. They are small, fried, lightly breaded bite-size portions of seasoned short ribs. Then there’s the highly flavorful Tomato, Mozzarella, Red Onion and Basil Flatbread. On the late-night menu, the Street Tacos are perfect―generously stuffed with protein, pico de gallo, cabbage and cheese.

Bayside

900 Bayside Drive

Newport Beach

(949) 721-1222

There’s no cute, separate name for Bayside’s bar and lounge. It’s merely a superb ambiance of relaxed seating around a large, flowing space with a highly visible, comfortable bar. We’ve spent ample time here for food and cocktails, both of which have gained fame for quality and creativity. Add refined live music every night with dancing, plus Sunday brunch, and it’s a hard act to pass up.

To the right as you enter is a fine-looking dining room, but we’re concentrating on the wonderful sense of airiness in the lounge area to the left due to its walls of windows and immediate connection to the charming terrace, also walled in with massive windows. And there’s something very appealing about the way the back bar is arranged via the colorful array of liquor bottles. There’s no mistaking their dedication to entertainment with the piano prominently displayed.

Let’s start with the musical entertainment to sooth the atmosphere as you drink and dine. It’s a mix of piano, jazz, contemporary, R&B, pop and acoustic guitar. It is always soft, accommodating music that is one of the trademarks of this and its sister restaurant, Bistango. Music generally begins at 6 or 6:30 p.m. depending on the night and goes until 10 or 10:30 p.m.

The case for cocktails. There are some great newly created ones. The Autumn Flower is comprised of Jim Beam Devils Cut Bourbon, Averna Amaro, honey syrup, fresh lime juice, all shaken and served on the rocks.

One can order the full restaurant menu in the lounge area. I’m speaking, though, of the smaller plates and bar-style menu—26 items available from 4:30 p.m. daily—that keeps me on the repeat customers list. Love the Roasted Red Beets that show off California goat cheese, endive and walnuts. I might be caught double ordering it because of the simple but luscious blend of tastes and textures. Steamed Black Mussels are also on my savory best list. They huddle in a terrific saffron tomato nage with some sourdough bread to mop up all the savory broth. Lamb Chops with their potato puree, carrots and mustard sauce are fine for pairing with cocktails, or alone. The same is true of the Petit Filet Mignon that has the same smooth potato puree, asparagus spears and ribbons of peppercorn sauce. Pepper-crusted Ahi Tuna with sidekicks of spinach and bok choy also beckons, as does the Seared Salmon with its lemon risotto complement.

Bistango

19100 Von Karman Ave.

Irvine

(949) 752-5222

This glamorous restaurant on the lobby level of the Atrium building sets the stage for dining and dancing to live music, which it has every evening in the bar with cool jazz, guitar, piano, swing, hits of the ’50s through ’80s, and classic rock and soul on the playlist. I’m ready to dance off some calories and add the extra musical joy to my life right now.

From the start, it was the place to go for charm and romance, with impressive credentials as a place for business meals and deals, too. When owner John Ghoukassian added the serious, seasonally curated art and made it into a fashionable gallery-dining scene, as well, there were, and still are, no competitors.

This quote from an informational piece I received from Frank Groff of the Groff-Hinman agency, which handles public relations for a lot of restaurants, says it so well: “There’s a growing trend among OC restaurants where bars are taking center stage. Some proper restaurants are remodeling their interiors to great expense to enlarge their bars so they become the hub of the restaurant not an adjunct. In tandem with this trend is the introduction of dedicated small plates menus (not bar food or happy hour snacks) for those opting for a more casual dining experience.”

The restaurant and bar have recently undergone a big renovation, and things are more uptown than ever. There’s an expanded 360-degree bar with 24 bar stools surrounding the lighted onyx top. Half a dozen sofas and some new booths add comfort. Check out the adjacent French-style cafe dining on the patio that is dripping with its own charisma.

The bar menu, offering 20 small plates, incorporates some superb takes on tapas. Among the plates are a Lobster and Crabmeat Burger, grilled fresh fish selections (mahi mahi, King salmon and swordfish), and thin-crust gourmet pizzas and entree salads. 

Highly recommended are three small plate items: 8-ounce Duroc Pork Chop adorned with apple, cranberry slaw and serrano sauce; Duck Confit Salad with mizuna, strawberries, candied pecans, goat cheese and balsamic vinaigrette; and Curry-marinated Lamb Chops with potatoes, carrots and Kalamata sauce.

Tune in to the extensive cocktail list of classics and house specialties, a varied wine list and 30 craft beers, including some difficult-to-acquire selections. Gotta love the Singapore Sling here. Perfection in the mélange of London No. 3 Gin, Benedictine liqueur, Cherry Brandy, pineapple juice, lime juice, grenadine syrup and Angostura bitters.

For an entirely new dining perspective, settle in at this bar and lounge. I am betting that you will want to repeat the chic experience.

Jellyfish Lounge at The Cannery

3010 Lafayette Road

Newport Beach

(949) 566-0060

It’s hard to top the ambiance and the offerings at the Jellyfish Lounge and Sushi Bar. We have friends whose regular Friday routine incorporates a stop by this compelling place. I am fond of the visual concept for this upstairs aerie and all the good tastes in food and beverages that are offered. Lots of fun while feeling appreciated via the good service.

The downstairs dining room itself carries so much ambiance, but the walk up the stairs, with its massive waterfall wall, gets us to our alternative comfortable destination. The Rhine Channel, which the lounge overlooks, perks up the water views with the homes along the shores and boats showing their stuff. The beautiful hand-blown glass light fixtures are attention-getters on their own. Where else do you find a sushi bar so amicably sharing cocktail space that also integrates a bar surrounded by three sink-in couches and a bunch of booths? This sushi thing is an unexpected and tremendously popular surprise.

With summer not far off, the team has introduced the Hot for Summer cocktail: Templeton Rye Whiskey, grilled peach and habanero syrup, fresh lemon juice, egg white and Maraschino cherries.

For food, you can order from the restaurant’s full menu, but why do that when you have so much persuasive savory stuff on this upper level? There are 18 small plates, plus 15 kinds of sushi rolls and seafood platters and a long list of sushi and sashimi selections.

Popular small plate, and/or sushi preparations offer textures and layers of flavor that keep on enticing. Calamari Kung Pao is comprised of flash-fried calamari, bell peppers, onions, peanuts and zesty kung pao sauce and is served over rice. I love sushi in a bowl. The Sashimi Chirashi Bowl keeps on delighting with Ahi tuna, hamachi and salmon over sushi rice, with pickled ginger, ponzu chile and garlic oil and puffed rice crackers. Finally, do not miss the Pork Belly Teriyaki: tender pork belly is married to teriyaki sauce, with some pickled Asian pear and Tokyo scallions adding their vibrancy and texture.

Some of my other faves: Crispy Shishito Peppers, Tonkatsu Pork Cutlet, special Cannery Sushi Roll and Tuna Tartare Tacos.

Add Jellyfish Lounge to your list of beautiful and tasty places to visit.

Catch

2100 E. Katella Ave.

Anaheim

(714) 935-0101

There are plenty of dining options near this location, but The Catch itself, plus its bar and lounge’s terrific ambiance, puts it at the top of the heap. The spacious elevated bar and lounge features dark wood and open windows, along with a bar top shaped like a baseball plate. It’s surrounded by 24 seats. There are booths, one of them seating 10, that are highly coveted, plus six couches. The lounge area benefits from beautiful natural daylight turning to dramatic cityscape vistas at night. 

It really is the happening place to go in Anaheim before or after baseball or hockey games (it has a special Game Day Menu in the bar) and certainly the same for concerts at the Grove, Honda Center or the big ones at Angel Stadium. Imagine classic elegance with a white tablecloth sensibility but without pretense. Overall, it hums with energy and friendliness.

Here are some picks from the small-plates menu of 10 savory dishes, and seven persuasive desserts that might possibly tickle your taste buds. Hawaiian-style Ahi Tuna Tartare is first-class refreshing with its diced sashimi-grade ahi tossed with cucumbers, onions, fresh avocado and topped with tobiko caviar and fried wonton strips. The plate is drizzled with sriracha and wasabi aioli for extra kick should you desire it. Choose one of the calamari preparations, including Calamari Provençale in zesty butter sauce perfumed with Worcestershire, garlic, green onion, tomato and Tabasco. Everybody is on the wings bandwagon. These are deeply tasty Swampfire Wings, the name derived from the spicy house-made sauce, and with the ubiquitous spears of celery, carrots, and a very good blue cheese dressing for cooling effect. 

Not sure if I should mention the OMG Burger, but here goes: Grab that 10-seater booth, bring friends or relatives, and order this massive classic burger that begins with five pounds of lean ground chuck―broiled to order―topped with 10 slices of aged cheddar cheese, half a head of iceberg lettuce, plenty of tomato slices, red onion, mayonnaise and dill pickles. It’s all the fixins supported by a 14-inch bun. Oh yeah, it comes with two pounds of Parsley French Fries. 

Of course, you are here to have a nice glass of wine, taste some beers, or partake of the cocktail trend. The Tarra is a gin-based drink that also incorporates cranberry-hibiscus tea and tarragon-infused simple syrup, Fire Orchid elixir, fresh lemon juice over ice and a splash of soda.

Cha Cha’s

110 W. Birch St. 

Brea

(714) 255-1040

Downtown Brea is lucky to have this hotspot for dining room food and certainly for its happy bar and customer-oriented lounge scene. Owners, Don Myers and Peter Serantino created Cha Cha’s Latin Kitchen from their love and passion for Latin cuisine. The California-Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style.

In Cha Cha’s lounge scene, the lively sound of cocktail making provides the backdrop. Its tequila libations utilize freshly squeezed juices, house-made infusions and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also complement any meal. This energetic Mexican restaurant in Brea Downtown is always bustling with the sounds of its popular happy hour, live Latin bands, and the conversations of friends and family.

The great news is that its bar and drink menus, at discounted prices, are available all day and night Sunday through Thursday.

I admire that they do what they do and don’t waffle around when it concerns cocktails. Don says, “We don’t do gin cocktails. It’s all about the margaritas at Cha Cha’s Latin Kitchen!” In the new creative realm, the bartenders tempt us with a zippy Mango-Habanero drink, mixing house-made Habanero Chile Infusion, Pueblo Viejo 100% Blue Agave, fresh mangos and lime juice.

Suggestions for small plates—17 of them—at $3 to $9: Fresh Manila Clams sautéed with garlic, Spanish chorizo, fresh herbs, white wine and a touch of butter. Shrimp Ceviche marinated in fresh orange and lime juices, and adorned with serrano chile, red onion, Haas avocado and served with warm tortilla chips. Chicken Flautas combining roasted corn, guajillo chile and Oaxacan cheese with chicken in crisp flour tortillas and served with mango-habanero salsa. And a very personal favorite: Torta―a bolio roll, black beans, guacamole, Guajillo salsa, romaine lettuce and braised carnitas—that’s also available with grilled chicken.

Charlie Palmer

3333 Bristol St.

Costa Mesa

(714) 352-2525

This lounge embodies the California chic aesthetic in a blend of big-city sophistication and OC casual. While popular all day, in the evenings groups of patrons are drawn here to enjoy seasonal and classic cocktails and delectable bites from the lounge menu. 

It’s one of the most famous bar and lounge spots in Orange County. Easy explanation: It has the most enticing ambiance for relaxing, fantastic bar food and drinks that make memories.

Cozy up to one of the bar’s dozen seats or rejoice in the comfort of one of the dozen couches that conjure images of a giant living room that emotes sophisticated friendliness and the best in comfort. One of the main focal points of the lounge is a large, brilliant painting of a horse from New York City-based painter Robert Dutesco that also makes it seem more than a mere lounge.

Charlie Palmer at Bloomingdale’s is a progressive American restaurant with a focus on creative composed plates and classic steaks and chops. The 19-selection bar menu is available all day. We can also order food from the dining room menu.

Three of the customers’ favorites on the bar menu are the Kobe Style Beef Sliders with truffle aioli and house-made pickles. I adore them, and they can be addictive―they are that good. Yellowtail Tartare gets fashionable with a complement of avocado mousse and yuzu orange vinaigrette. Scoop it up with crispy wonton chips. Anytime, a plate of oysters with a green apple mignonette and vodka cocktail sauce are about as good as it gets.

Also high on my delicious list are plates of Salt-Roasted Heirloom Beet Salad with feta cheese; Wild Mushroom Ravioli with roasted chestnuts; Artisanal Cheeses with condiments; Steak Tartare made with prime beef; black truffles topped with a soft-yolk egg; and the definitive Herbed French Fries.

Drinking before, with and after food is a given, considering the allure of this place.

The Martinez brings together Bombay Gin, Carpano Antica Formula and Luxardo Maraschino Liqueur, a luscious one for me.

The Wine Bar at Fleming’s

455 Newport Center Drive (Fashion Island)

Newport Beach

(949) 720-9633

Fleming’s offers a modern approach to fine dining in its bar area. This bar has 30 bar seats and lots of cocktail tables, plus a patio that features a warm, modern contemporary design. It’s the perfect destination to sip a craft cocktail or enjoy happy hour alfresco, such as the 5 for $6 till 7 or the fashionably late happy hour—the 8 for $9 till 10. Or order anything from the dining room menu. I like the happy but moderate energy that allows conversation.

The truth is that the cocktails and bar food have a more than loyal following of their own. The 100 Wines by the Glass program was invented by Fleming’s. Many other high-end national restaurants have copied its idea. One can savor only those wines, but please know that the cocktails are some of the best around.

If you want modern drinks, the Chocolate Lava Milkshake made with Bulleit Rye Whiskey beckons and is always available, but it’s on the late-night happy hour, the 8 for $9 till 10.

The bar’s food menu has been carefully curated to match well with your refreshments. Ahi Tuna Tacos are delicious. The mini white corn tortillas hold fresh Ahi poke, Japanese wakame and radish-jicama slaw, all drizzled with creamy soy-lime aioli. The Beef Carpaccio features thin slices of fresh beef tenderloin served with tossed greens and toasted baguette slices. I feel compelled to add that for my palate the Pan-Crisped Pork Belly with creamy goat cheese grits and sweet onion chutney is my cocktail match supreme.

The Fleming’s Prime Burger is famous on its own. The time to get it at a bargain is at the early happy hour for only $6. The indulgent flavor is derived from top-grade ground beef seasoned with a special house spice blend. The juicy meat is topped with crisp bacon and a choice of aged Wisconsin cheddar, Swiss, or Danish blue cheese. Tucked in a golden egg roll and with crispy fries on the side, The Prime Burger offers guests a savory experience that begs to be partnered with cocktails.

Shebeen at Mozambique

1740 S. Coast Highway

Laguna Beach

(949) 715-7777

I’ve always liked the whole aura and concept of Mozambique. It brings us food and interesting insights from another culture, that of Mozambique on the southeast side of Africa facing the Mozambique Channel of the Indian Ocean. I discovered at the outset that a sprint up the stairs would deliver me to Shebeen Bar and Lounge, which has always added its own evening sparkle to the Orange County scene.

A part of the upstairs scene is called The Veranda, which is open for lunch, cocktails and dinner Monday through Saturday from 11 a.m. to sundown and Sundays 10 a.m. to sundown. This is where sunset views are part of the enjoyment.

Shebeen is our evening stop for live music, having fun with friends while snacking on clever food, and enjoying cocktails.

The rooms are swathed in gem tone hues like those that flow through California sunsets. The entire aura is elegant, sensual, warm and Colonial-inspired.

Shebeen gives us nightly live music: Monday Rock ‘n’ Roll, Tuesday Rock ‘n’ Roll and Soul. Wednesday Blues, Thursday musicians vary, Friday is Reggae Rock, Saturday features cover bands, and Sunday is reggae again.

Some of the dishes incorporate peri-peri seasoning, a popular ingredient in Mozambique, South Africa and a few other countries. It’s a mix of several spices, crushed chiles, citrus, onion and garlic. Restaurants often make their own variations, adding or subtracting spices.

From the small plates menu, I order the Peri-Peri Chicken Pops, grilled, skewered chicken on roasted pineapple. Samoosas―crispy pillows filled with your choice of vegetables or beef—are popular. They come with chutney and a salad on the side.

One of my favorite dishes is the Durban Curry, a plate of lamb, vegetables, rice, sambal and chutney. Roti Wraps (African-style burritos) are a big sell and come spicy or mild. The fresh whole-wheat wraps are filled with your choice of steak, chicken, fish, shrimp, or African sausage, a modicum of rice and beans and a dash of spice mixture.

Food from the full downstairs menu can always be ordered.

I have to find out what an Inacha Iced Tea Dark tastes like. I’ve never had one, but it’s on Mozambique’s popularity list. With tongue-in-cheek, they tell us that, “It is a world away from Long Island” but that it’s a combo of Exotic Infused Vodka, white Rum, Tequila, a splash of guava nectar and sweet and sour syrup.

Listen to the vigorous shake, shake sounds from the bar, and someone, or you, might be on the verge of savoring a liquid creation available only here. May I suggest the Pink Mamba—gin, grapefruit juice, agave, fresh lemon and a splash of tonic.

Pelican Grill Bar

22800 Pelican Hill Road S.

Newport Coast

(949) 467-5802

I’ve always been taken by the large size, the beauty and sophisticated demeanor of this room. Drama comes with the granite bar surrounded by 14 coveted seats and the bar’s amazing attractiveness derived on one end from the display of the most interestingly shaped and colorful bottles holding a king’s ransom of fine alcohols. The large room, done up in serene colors, features comfortable salon-style chairs and cocktail tables that invite lingering relaxation.

Located at Pelican Hill Golf Club, this bar and lounge celebrates the best of the California lifestyle. It has a gorgeous location, good all-day bar menu (you can also order anything from the adjoining dining room menu) prepared with the highest-quality fresh and locally sourced foods and chic decor. On Thursday, Friday and Saturday evenings, a live band and vocalist perform. Consider that the room has dynamic Italian-inspired architecture, a long terrace with spectacular ocean and golf course views (equipped with hidden heaters and sunscreens for year-round comfort), and two huge 9-foot-by-6-foot high-definition TVs for watching sports events.

When I sit down, creative drinks come immediately to mind. The Gin Fazio is high on my favorites. Nolet Gin, lime juice, simple syrup, muddled cucumbers, mint and cilantro are given a good shake and topped with soda—served on the rocks.

Drinks ordered, it’s time to have some of the Napa-inspired California cuisine. The bar food concept is meant to be friendly and familiar but intense with the flavor of fresh ingredients. That makes the Jumbo Lump Crabcake a prime candidate for me. The dense crabcake of lump meat is nicely sided with a celery root and Brussels sprout slaw, brandied apples, vanilla bean-pomegranate molasses and curried crème fraîche.

Ahi Tuna Tartare with Meyer lemon, avocado, cucumber, scallion and sesame oil is a winner. It’s from the restaurant menu but is also one of the most popular items ordered in the lounge. Mussels and Manilla Clams bathed in sake with hints of ginger and sweet chile sauce are another good cocktail-matching item. The terrific house-made pastrami sliders should also be noted.

Red Bar At Hotel Irvine

17900 Jamboree Road

Irvine

(888) 230-4452

What Hotel Irvine—a former Hyatt property that’s now an Irvine Company hotel―accomplished in its makeover is remarkable. The vast new lobby is a quiet, welcoming space. I am thrilled with the looks of the Red Bar and Lounge, which is fully open and adjoining one side of the lobby. You simply want to be a part of it by sliding onto a bar stool or sinking into one of the many couches. It’s that compelling.

The only thing that really is red in color aside from a few red pillows is the handsome bar, where 14 seats provide interaction with other customers and the jaunty bartenders. The big lounge area is a gentle flow of soft sunset colors with a few pops of brightness. The softly hued palette covers the 16 or so couches and cushy chairs. Flexible communal seating invites guests to relax, get comfortable and just chill out. It can be easily moved to encourage interaction and accommodate guests as they meet up with friends and colleagues.

The mixologists have come up with a bunch of new cocktails created from so many alcohol labels. A drink called the Icy Hot is so good on its own and also a zesty sidekick to some of the bar food. Imagine a mix of Siete Leguas Silver Tequila, St. Germain Elderflower Liqueur, fresh lime juice, agave nectar, cucumber and jalapeño. Now order it.

Red Bar and Lounge features a small bites menu packed with fun, shareable items to snack on, or small plates to keep all to yourself. I know that some of my readers are going to think that the cholesterol in bacon is not worth the taste. I cannot subscribe to that because while I do not eat pork belly or cured bacon all the time, I certainly relish it once in a while. I am not passing up the unbelievably delicious Bacon on a Stick whenever I am in this lounge. It’s Thick-Cut Maple Glazed Bacon, crisply seared and served like a lollipop. The best.

Lobster Tacos have the enhancement of ancho chile barbecue sauce. And crunchy garlic and wasabi aioli splash extra taste on the cubes of pristine tuna in the Ahi Poke. Red Bar has taken a new avenue with the Sweet and Spicy Wings―Backyard Bees honey, sambal and spicy pickled radish gives them a singularly unique taste.

I should mention that Thursday through Saturday evenings, a DJ spins popular music.

Selanne Steak Tavern Bar

1464 S. Coast Highway

Laguna Beach

(949) 715-9881

This bar scene is front and center in the main downstairs dining room. There are dining tables on the perimeters of the room, but the big, friendly bar with its 24 stools fits right in with current trend of having a very visible bar as part of the serious cocktail and dining concept. Diners are more and more embracing the idea of sharing several plates―making small plate items ideal―especially in an attractive, laid-back bar and lounge atmosphere. Couch seating adds more charm.

This is a modern American steakhouse serving top-notch steaks, seafood and poultry and decadent sides (some of those make fantastic small plates to have with your cocktails), all with a retro twist. Delicious and fun.

Selanne Steak Tavern, owned by hockey legend and former Anaheim Duck’s star Teemu Selanne, is an upscale tavern and steakhouse in a historical 1934 Laguna Beach bungalow on PCH. It offers a fresh interpretation of classic design infused with an element of whimsy. It’s so inviting. Highlights include lightly distressed wide-planked oak floors, a restful color palette of muted grays, whites and cognacs, and a rich mix of textures and materials to blend the old and new.

The restaurant features an extensive wine list, unique specialty cocktails and craft beers. Customers have access to some very interesting and newly created cocktails. One of them is named Prohibition Rye, made of Templeton Rye, Grand Marnier, lemon juice, agave and fresh shaved nutmeg.

It’s upped the visual interest and savory components of the food in comparison to many other restaurants. Order the Flash Burger made with ground Snake River Kobe sirloin inside a pretzel bun, with some baconaise dressing and “angry” onions, Selanne’s version of sweet and spicy onion rings tucked inside the bun. Selanne’s Artisanal Cheese and Charcuterie Plate offers the chef’s selection of fine artisanal cheese and cured meats served with homemade jams and artisanal bread. The American Kobe Steak Frites serve the Imperial Farm’s skirt steak with pickled spring onions and Yukon fries; it’s like French steak and fries, only better.

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