S
WRITTEN BY: RYAN HINES STYLED BY: JESSICA MEISTER
Before I even begin my wine-tasting experience, my thoughts of shopping lists and decorating begin to melt away. This is the season to be thankful. And oh, inside SeaLegs, do I have so much to be thankful for! My eyes are drawn upward to the floor-to-ceiling wine cellar where the chandeliers are hung. The walls are lined with cork wreaths. The entire restaurant is fashioned in a rustic holiday motif. All of these elements – the carolers, the nautical theme and the Christmas wreaths – work together to create a very unique and fun SoCal holiday environment.
THE EXPERTS LISA NONEMAKER & ALICIA WHITNEY Owners of SeaLegs Wine Bar
DRINK
urf City, USA. The beaches… The palm trees… This is SoCal cool in the wintertime. We do winter differently here. Sure, we don’t have pine trees and snow, but who needs that when you have local establishments like SeaLegs spreading glad tidings and holiday cheer? This wine bar in Huntington Beach has all the sights, tastes, smells and atmosphere that make the holidays in Orange County so distinctive. It’s chic, yet relaxed. Effortlessly trendy; the kind of cool that doesn’t have to try. It doesn’t matter if you’re dressed in a jeans and T-shirt, you brought the whole family or you’re decked out to the nines; SeaLegs is a wine bar where all your worries are left at the door.
PHOTOGRAPHY BY: DHRUMIL DESAI
Two incredible women, Alicia Whitney and Lisa Nonemaker, opened SeaLegs just over a year ago. As they prepare my Wine Wednesday tasting – half price off all bottles of wine every Wednesday night! – Alicia told me the story of how SeaLegs got its start; how this “mom-preneur” carried a baby on her arm, directed the construction and joined with her left-brained best friend to start the restaurant that, just a few months in, had already won a Golden Foodie award for best Californian cuisine. These ladies are unstoppable, and it was incredible to see what hard work, motivation, determination – and a few glasses of wine – can do.
Q. What makes SeaLegs so distinctive from other OC wine bars? ALICIA WHITNEY & LISA NONEMAKER: It’s not your typical wine bar, and it’s not your typical restaurant. SeaLegs is different. We took a Hamptonsstyle class and mixed it into an environment that makes you feel like you are at home as soon as you walk through the door. The wine bar was designed by Kenneth Ussenko who is a very talented restaurant designer who put so much thought into the grand, yet homely feel of the store. Our menu is designed by Chef Alexander Dale, who created every recipe from scratch and from very fresh ingredients. Our dinner menu is made up of gourmet share plates where you order food from the reds or whites list, to make it easy to pick your own pairings through your meal. The offering is accentuated with Chef Alex’s nightly special menu and reoccurring wine and beer dinners. SeaLegs is a place where we are proud to say you can leave your worries at the door and live in the moment, with a smile on your face and a glass of wine in the air. That is what sets us apart from the rest. Q: What has been your proudest moment with SeaLegs? AW & LN: Our proudest moment so far is winning the Golden Foodie Award for Best Californian Cuisine. This is truly the food industry’s highest honor. In addition, we have been nominated for Best Wine List, Best New Restaurant and Best California Cuisine two years in a row.
CLOTHING PROVIDED BY: The Hidden Jewel 1686 Tustin Ave. Costa Mesa, CA 92627 949.574.2160 JEWELRY PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
Q. Where do you get ideas for seasonal, rotating wine selections? AW: Executive Chef Alexander Dale changes 30 percent of our menu every season and creates weekly dinner specials, revolving in-season and using sustainable products when possible. Alex spends days researching creative ways to make and plate the food which keeps things fresh and fun every time that you come to SeaLegs. Q. How do you stay on top of the wine trends? AW: We simply listen to our guests and the wine makers. We taste through hundreds of wines (the fun part), before we decide what will | Holiday 2013 Issue | 75