I’ve had some marvelous meals at Aqua restaurant at the St. Regis Monarch Beach Resort & Spa in Dana Point.
But it turns out all the chatter’s true,Aqua’s being replaced.
Aqua was a concept translated in a toned-down manner from its San Francisco star sibling that never hit the high note here in Orange County.
Many times people have told me that they’ve eaten at Aqua in San Francisco and that the OC version was not the same, both in food and ambiance.
Aqua here is pretty sterile, lacking the panache needed to make a visual statement that made anticipation of the food to follow paramount. The food has been seen as too expensive and the menu not inclusive enough of things other than seafood.
All that’s going to change in February when superstar chef Michael Mina will replace Aqua with Stonehill Tavern, featuring modern American cuisine that caters to coastal Southern California’s culture and lifestyle. Michael says that his ingredient-driven menu will provide a unique culinary experience for diners.
He first garnered culinary acclaim as executive chef of Aqua in San Francisco, where he was awarded four-stars by the San Francisco Chronicle.
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St. Regis’ former Aqua restaurant: space being remodeled for Stonehill Tavern |
Michael has received numerous honors, including the highly coveted Bon App & #233;tit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005 and the James Beard Foundation’s Best California Chef in 2002 and Rising Star Chef in 1997.
He has designed and opened several restaurants including Michael Mina Bellagio, Nobhill and Seablue in Las Vegas. In 2004, he opened his eponymous restaurant, Michael Mina, in the historic Westin St. Francis in San Francisco to great acclaim.
Stonehill Tavern marks Michael’s return to the Dana Point area. He was the name behind Aqua here, just as his fame was the driving force behind Aqua in San Francisco.
Three years ago, though, Michael and his partner ended their restaurant relationship and he opted out of the Aqua restaurants.
“It is a great pleasure to be returning to the St. Regis after a three-year absence and my hope is that guests will experience something entirely new and enjoy a journey of the senses each time they visit,” he said.
Michael plans to create elegant tavern fare in a casually sophisticated setting. He’ll put a twist on home-style savory classic comfort dishes with entrees such as whole fried organic chicken served with roasted vegetables and grain mustard jus and prime short ribs of beef accompanied by braised potatoes, truffles and celery salad.
Planned seafood entrees include salt baked Maine lobster,baked whole in Gu & #233;rande gray salt,and shellfish stew, a blend of spicy tomato broth, kumquats and basil.
Other dishes intended for the Stonehill Tavern menu include a suckling pig with root vegetables, truffle sauce and wild arugula and Colorado lamb rack complemented with garden vegetables and Sarawak pepper and olive sauce.
Michael also plans to feature variations on a dish,same ingredient, different preparations and unique presentations. Ordered individually or as a trio, an appetizer may include diver scallops poached with coconut jus and wild fennel, ceviche style with watermelon radish and lime or seared with parmesan, potato and pancetta.
Other small plates promised for the menu include inventive trios based on Liberty Farms duck, tuna and Maine lobster.
Tony Chi, a celebrated restaurant designer with high-end projects in Chicago, New York, Miami, Hong Kong and Sydney, Australia, has been tapped for Stonehill Tavern.
We’re anticipating his concept will be dominated by soft neutral tones with unique, bold accents that will blend into a warm and inviting atmosphere. Tony says it will be the quintessential tavern, albeit a tavern with great contemporary appeal, with indoor and terrace ocean view dining.
I think this sounds like a concept and menu that is very suited to OC’s lifestyle.
The changes won’t be unveiled until February. But don’t wait that long to go to the St. Regis. Everyone should experience the wonderful international menu of small plates in Motif, another of the resort’s restaurants.
St. Regis is at One Monarch Beach Resort, Dana Point; (949) 234-3200.
Holiday Shopping Easy
This is the time of year when my phone jingles a little more with calls for suggestions on last minute gifts.
This year, I’m buying some of our close friends bamboo cutting boards, the latest trend in tabletop cutting boards. They aren’t very expensive (in the $25 to $40 range for various sizes) and the bamboo has a lovely grain to it, plus it is very hard and durable.
Those who love to cook appreciate special knives. I can’t think of a better gift to give, perhaps with that aforementioned board, than a high quality parrot beak knife. The curved, razor-sharp edge of the small paring knife is so perfect for gliding over vegetables and fruit for peeling and for all kinds of things that need cutting in the kitchen every day.
I love olive wood utensils,the shapes of the spoons’ bowls and the long, elegant handles carved out of the beautifully grained hardwood look fantastic tucked into a special small crock. Their beauty is even more appreciated in the hand since they are well balanced and make stirring cold or hot ingredients a real pleasure.
All of the aforementioned items can be found at kitchenware stores such as Williams-Sonoma and Sur La Table.
I have on my counter a handmade Monroe Salt Works crock about 8 inches tall and 5 inches across that I use to keep my imperative utensils.
Go to the Web site www.monroesaltworks.com and click on “Our Pottery.” There you will find the one and a half quart utility crock that I have. They come with different animals glazed into them.
Monroe salt pottery is made in Maine and is highly collectible and in several museum collections. My crock costs $30, a real bargain. You still can get items delivered by Christmas and on the Web site you can put in your town and zip code and they’ll send back an e-mail with a store near you.
Now for the dining scene, which will require gift certificates. I know, gift certificates just don’t seem very personal. But try getting them from some of the more eclectic restaurants.
On my list is the new Mozambique in Laguna Beach.
It is continental food, some of it spiced with South African peri-peri seasoning (a mild and likeable blend of spices indigenous to that area). From a mixed grill to fresh seafood to a unique curry, this is lovely food in terrific surroundings.
Vine in San Clemente is the embodiment of wine country dining. Small and sweet, this restaurant prepares food that matches a wide assortment of wines, which its wine cellar supports.
The new French 75 Brasserie at the Irvine Market Place has seen a lot of me. We keep taking friends there to dine. It’s so very Parisienne,pretty as can be, full of vitality and with a French menu that’s a dream.
Sage on the Coast at the Crystal Cove Promenade is another favorite. I love sitting on the patio and savoring chef and owner Rich Mead’s wonderful California cuisine food.
Small, intimate and very much like an island hideaway is the adorable Tabu in Laguna Beach. The food is so good and well presented. It simply gets you calmed down in a hectic world.
Of course, what chef and owner Alan Greeley does at his Golden Truffle in Costa Mesa always is a trump card in dining.
How about things that pay you back for purchasing gifts?
Gift certificates at Godiva Chocolate boutiques in South Coast Plaza, Main Place Mall and The Shops at Mission Viejo are accompanied by a free gift box of chocolate truffles for you.
New Year’s Bash
By now you’ve probably heard something about the debut New Year’s Eve “Orange Drop” to be held at the Orange County Fairgrounds in Costa Mesa. The event promises to be huge.
The evening, called OCNYE in a nod to New York’s apple drop, will feature many well-known bands, such as OC native Sugar Ray, Joan Jett & The Blackhearts, The Violent Femmes, Berlin, The Psychedelic Furs, The English Beat, Bow Wow Wow, Reel Big Fish and Lit.
Of course, there will be an extravagant pyrotechnic “Orange Drop” at midnight. Gates open at 6 p.m. on Dec. 31.
The evening also will feature several themed entertainment pavilions, including a DJ Dance Hall with Charles Feelgood, Jason Blakemore, Grant Plant, Speaker Junkies and others.
There will be a wine country-themed pavilion and other entertainment spread throughout the fairgrounds.
Guests also can have a sit-down dinner at Baja Blues or one of numerous food vendors ranging from American classics and Texas barbecue to Mexican food and casual snacks and desserts.
At 11:30 p.m., Sugar Ray will take to the main stage, performing the band’s hits and leading into a video montage of OC’s unique culture in 2005.
Tickets are on sale at: www.ocnye.com and www.bestocevents.com. General admission costs $65. VIP tickets are $125.
Pick Up Order
If you’re looking for the next good dish to try, I’ve found some new ones that are really good at the fast-food chain Pick Up Stix.
The San Clemente-based chain recently introduced Yin Yang Shrimp, Yin Yang Chicken and Yin Yang Tofu.
These new dishes are a riff on traditional Chinese sweet and sour. They combine quickly sauteed shrimp, chicken, or tofu, a very well balanced blend of sweet, sour and spicy, the coolness of pineapple, sugar cane and snow peas plus the warmth of bell peppers, onions and chiles.
The special dishes are available through Jan. 15.
For restaurant locations, check out www.pickupstix.com.
