k’ya Bistro Bar
Sorrento Grille
1287 S. Coast HWY, Laguna Beach, CA 92651 | (949) 376-9718 | www.kyabistro.com
370 Glenneyre Street, Laguna Beach, CA 92651 | (949) 494-8686 | Sorrento-grille.com
Sarah Dacey
Searching for a neighborhood bistro that you can gather at with a group of friends Bastille Day-style without having to travel to Europe this summer? Look no further than Laguna Beach’s legendary La Casa del Camino for revamped k’ya Bistro Bar. By stripping the space down, adding mirrors and soft candles, and changing the menu to reflect an “old school French-Italian Bistro,” k’ya Bistro Bar has become a local-loving staple in the community. Its lively, eclectic personality is the perfect spot for dinner with friends. Offering a communal dish concept with a vast array of organic foods and spirits, this laid-back hideaway will make you feel like you just left a friend’s house after a night of lounging and laughter. Sporting the mixology skills at this Mediterranean establishment is Sarah Dacey. With ten years of experience and bartending school under her belt, Dacey likes being in charge of the fun. “At the bar is where the fun happens. Everyone’s mood is so much lighter, and I enjoy being right
in the center of that. I love playing with drinks and I like to let the customer change the recipes to enhance their experience,” Dacey said. Mixologist’s Match-up: Sip on k’ya’s Strawberry Balsamic martini. Made with a mix of muddled strawberries, simple syrup, Belvedere vodka, lime, and a few drops of balsamic vinegar, this combo is surprisingly pleasing together. Munch on k’ya’s Picatta Style Tilapia. An eggwashed tilapia with a trickle of lemon caper butter sauce which is plated up on a bed of risotto and spinach, delivers fresh clean flavors to finish off an evening with friends.
Enter through the 300-year old solid door into a global collection of Mediterranean and Italian antiques which decorate Sorrento Grille’s walls, ceilings, and floors. Serving contemporary American eats and featuring sustainable seafood, super smooth microbrews and locally-made liquors, 22-yearold Sorrento Grille breathes new life into familiar favorites. Mixologist Ryan Jones takes pride in the organic ingredients Sorrento supplies, and he draws on them to mix consistently tasty martinis with a smile. Jones has created a following of regulars from every age group. This double-fisted shaker encourages his customers to ask questions about the ingredients he uses which are a direct reflection of the “farm-to-fork” flavors cooking up in Chef Ryan
A Restaurant’s mixologist Derrick Salatnay greeted me in a fashionable fedora with a smile and embarked on an explanation of A’s vibe. “I try to create a space that feels like Cheers. A place where you know what the customer drinks first, and their name second. I want to be your friend when you need it,” Salatnay said. Salatnay takes a philanthropist perspective to maintain this historical landmark’s heritage. The interior has been revamped while keeping the same vintage appeal of its predecessor. The balance of old and new has made this a hot spot for urbanites, foodies, schmoozers, and professionals. The offbeat menu presents inspirational twists on classic American bistro food. Couple that with masterfully crafted cocktails which showcase fresh, seasonal fruits and veggies from the kitchen (none of the ingredients used are processed), and you’ll experience Orange County’s hippest happy hour. Salatnay’s slogan is “drink well, eat well and walk out of here like a palm tree in a hurricane.” Mixologist’s Match-up: Sip on A’s Salty Pear Martini. Surprisingly savory, this sweet confection’s foundation 59
is Grey Goose Pear with splashes of house-made simple syrup and flowery St. Germain, topped with an unexpected salted rim. You read that right, no sticky sugary rim. Why didn’t I know about the salted rim before?! It truly makes the flavor of the martini come alive. Munch on Spicy Yellow Fin Tuna starter, served with an herbed salad. The crispy, flash-fried piece of eggplant serves as a plate for the raw, ceviche-style yellow fin tuna, and the wasabi caviar garnish and spicy aioli perform magic on your tongue when eaten in one delicious bite. Take a sip of the Salty Pear to mellow you’re the heat in your mouth, and dive in for the remaining yellow fin cakes. Native Knowledge: If these walls could talk, they would tell nearly a century of stories. The space we call A Restaurant is the oldest restaurant building in Orange County, constructed in 1926. When you make your reservation, request the famous Booth #60 where John Wayne sat regularly to take a break from all his worries to see that our troubles are all the same, and everyone certainly knew his name.
summer lovin’ 2011
Adams’ open-concept kitchen. Mixologist’s Matchup: Sip on Sorrento’s famous Bees Knees Martini. The subtle sweetness from this combo of Oxley organic gin, fresh squeezed lemon juice, and agave nectar equalizes the spice of our favorite munchies. Munch on Sorrento’s Herb and Chile Fried Calamari. A cornmeal crust surrounds sumptuous strip steaks (not those tiny little rings that are mostly breading) which are flash fried with fresh herbs, chiles, and rosemary, accompanied by a spicy Harissa aioli. Native Knowledge: Monday nights at Sorrento Grille are a celebration of its local patrons. If you live in Laguna, you get 25% off of your entire check!
SOL Cocina 251 Pacific Coast HWY, Newport Beach, CA 92660 | (949) 675-9800 | www.solcocina.com
Native Knowledge: The high quality food served at k’ya Bistro Bar is a great value. With over 70 items on the massive menu that are $10 or less, we can all afford to make a trip to this local tavern. Stop by for k’ya’s $5 Happy Hour Monday – Friday from 4:30 to 5:30 p.m. for even more reasonably priced fare, but be sure to stick around for live entertainment in the lobby lounge.
Matt Baumayr
A Restaurant 3334 W. Coast HWY, Newport Beach, CA 92663 | (949) 650-6505 | www.arestaurantnb.com
Ryan Jones
Derrick Salatnay
Cameron Hawaii Hodges Handtail Wildfox Chaser Market Biya 3J Workshop Johnny Was Fortunate Sun House of the Gods Soul, Mind, Breath, Life Fresh Laundry Chann Luu Flora BElla George Gina Lucy
Inspired by beer and street tacos in Baja, a surf trip to Mexico turned into Newport’s north of the border sophisticated-casual neighborhood taco and tequileria - SOL Cocina. Wanting to bring the authentic essence of Baja’s street vendors to Orange County in a setting by the sea, Managing Partner Matt Baumayr, consulted with Baja food expert and SOL’s Executive Chef/Partner Deborah Schneider to show Orange County cuisine true to its neighbor. “This is not a blend or a fusion concept. This is how they eat in Mexico,” Baumayr said. Keeping up with the caliber of its food, SOL covers the whole palate with its cocktails, applying what seems to be an exploding spirit across the mixology board – tequila. With a multitude of tequila ambassadors in the area, SOL is putting out hand-muddled, fruit-forward refreshments shaken with the best in tequila tasting. “The art of bartending is back, but this whole concept started with a couple of tacos and an ice
cold Pacifico,” Baumayr said. Come join the party on the patio with a caliber of margarita like you have never tasted (or a Pacifico if you prefer) or sit on worn leather chairs around the iron-enclosed fire inside to experience the authenticity of the peninsula, Baja-style. Mixologist’s Match-up: Sip on SOL’s Cucumber Jalapeño Margarita. A balance of heat and coolness, it’s a spa-like experience from the first sip. Munch on SOL’s Hot & Raw Tropical Ceviche. Fresh fish tossed with lime and orange, tropical fruit, avocado, pico de gallo, and habenero chiles is plated with red beet and sweet potato chips for delicious dipping. Native Knowledge: Check out SOL’s lunch incentive program. Visit SOL Cocina during lunch on a weekday six times. On your seventh visit, your lunch is free! So don’t forget to ask for your rewards card and get stamped by your server.
V. HOLLAND 432 E 17th St # B, Costa Mesa, CA 92627 | 949.646.7506 vholland.net | facebook.com/vhollandboutique summer lovin’ 2011
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