BEHIND THE COUNTER
French and a pinch of Italian in his bread pudding recipe, straddling the line between light and flaky and thick and moist in a pool of caramel.
Coastin’
LOBSTER PASTA The Cannery Seafood of the Pacific cannerynewport.com
MARY’S DUCK TAQUITOS Red O redorestaurant.com
> Slow-cooked duck leg, tomato-árbol chile sauce, and wild baby arugula. JOACHIM SPLICHAL Chef & Founder of Patina Restaurant Group
Q: How did the group start? JS: Restaurateur Nick Valenti and I and realized we shared visions for a truly bicoastal boutique restaurant and food service company, and have been working together with our teams to introduce a whole new echelon of personalized service and unrivaled culinary artistry. Q: What expansion do you see in the future of Patina Restaurant Group? JS: In New York City, we have opened two new eateries inside the iconic Macy’s Herald Square department store. The first is called Chef Street, a street truck concept offering bites from famous chefs from around the county and NYC. Next to that, Rowland’s is a gastropub meets grill concept serving shrimp salad, fried chicken, burgers, grilled fish and steaks. In January, we will be taking our successful coffee and milk concept C+M cafe to the San Francisco Opera House. The rest of 2016 is devoted to moving forward by setting the bar for reinvigorated spaces and businesses that fulfill our consumers’ needs and desires.
A LOCAL FAVORITE:
Patina Restaurant Group manages restaurants all over Orange County. Some locations include: Leatherby’s CaféRouge in the Renée and Henry Segerstrom Concert Hall at Segerstrom Center for the Arts and the newly redesigned Tangata Restaurant at The Bowers Museum in Santa Ana.
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Driftwood Kitchen driftwoodkitchen.com
HULK SMASH Bambu bambuirvine.com
> Bambu devotees choose the Hulk Smash, a savory dessert beverage of condensed milk, avocado, pearl, coffee and combo jelly.
CRÈME BRÛLÉE FRENCH TOAST Break of Dawn breakofdawnrestaurant.com
�The menu is always changing and growing. It’s exciting. Come in more than once and try it all.” —CHEF RICK BAYLESS, RED O
Out With the OLD, In With the NEW OLD > Boba NEW > Aloe Chunks
MANGO BBQ BURGER Duke’s Huntington Beach dukeshuntington.com
> The mango dream is served with a certified Angus beef patty, mango BBQ sauce, onion rings, house-made pickles and sharp cheddar.
EL DIABLO Hopdoddy Burger Bar hopdoddy.com
> This responsibly Patina Restaurant Group 866.972.8462 | www.patinagroup.com
TUNA TARTARE TACOS > Chef Rainer Schwarz’s tuna tartare tacos are prepared with fresh yellowfin tuna, packed between crispy miso and sesame shells and garnished with cilantro.
With over 60 restaurants and food service locations, Patina Restaurant Group dining spots can be found in community hubs across the country, including the Segerstrom Center for the Performing Arts and Bowers Museum in Santa Ana. This organization also offers Patina Catering, an upscale catering arm for weddings, benefits, dinners and corporate events. Q: The Patina Restaurant Group offers a wide variety of offerings throughout Southern California, what types of restaurants is the group most known for? Joachim Splichal: In Orange County, we have Leatherby’s Café Rouge, housed in the expansive Segerstrom Center for the Arts, which offers modern American cuisine inspired by seasonal ingredients. We also recently renovated Tangata Restaurant at the Bowers Museum to create an ambience that would complement the artistic inspirations of the institution. The new menu celebrates the cuisine of the Pacific Rim, combining the tastes of Asia, the Pacific Islands, and California.
> House-made pasta with Maine lobster, carbonara sauce, black pepper and fine herbs.
produced Angus burger comes with pepper
LAMB FLATBREAD
jack cheese, carmelized onions, habanero and serrano chiles (beware!), salsa roja and chipotle mayo. Get it with avocado and a fried egg!
the right kick of spice that complements the sweet and spicy peppers, sauerkraut and 20 craft beers on tap.
HOLLYWOOD CHICKEN
Dog Haus doghaus.com
Dos Chinos doschinos.com
> Dos Chinos’ Hollywood Chicken is served with coconut panang curry, fried yams, tamarind and cabbage for a textureheavy flavor punch. Get the fries with banana sauce—trust us.
DUCK, BACON AND JALAPEÑO SAUSAGE Wursthaus wursthausdtsa.com
> The duck and bacon with jalapeno, one of 20 sausage varieties, is just
> Crème brûlée French toast—amazing—is a raisin brioche wading in Mexican chocolate, chocolate-soy caramel and coconut.
PIG AND THE FIG > It’s got Emmentalerstuffed sausage plus fig and onion relish.
GRASS-FED BURGER ARC arcrestaurant.com
> ARC’s grass-fed burger, grilled to an ideal medium, is packed with beef and bacon then bound with duck fat.
BREAD PUDDING Café Hiro cafehiro.com
> Chef Hiro Ohiwa combines Japanese,
Kentro Greek Kitchen kentrogreekkitchen.com
> If you’re itching for some Greek-crafted pizza, it’s this Grecian spin on pizza that has braised lamb, oregano potatoes, tzatziki and kasseri cheese.
BURRELL’S TRI-TIP Burrell’s BBQ burrellsbbq.com
> Whether you choose tri-tip lunch plates or tri-tip sandwiches, each impeccably charred and seasoned order is tender from first bite to last.
MAC DADDY FLATBREAD Wayfarer wayfarercm.com
> Check out this Angus beef patty with cheddar cheese, tomato, onion and iceberg lettuce topped with thousand island dressing.