Fall/Winter 2017 TASTE Magazine

TASTE FALL/WINTER 2017

THE COMFORTS OF PASTA TOP CHEFS LIMA BEAN LEGACY

Hamamori Restaurant & Sushi Bar 714.850.0880

Sashimi Gems

TASTE Volume 37, Fall/Winter 2017, Editor Lee Healy

CONTENTS

4 THE TSUJITA ARTISAN NOODLE How one chef created the world’s best bowl of ramen

8 TOP CHEFS Four of South Coast Plaza’s culinary masters

14 THE COMFORTS OF PASTA Simplicity meets excellence in three must-try dishes

18 LIMA BEAN LEGACY Recipes for the beans that started it all

22 THE ARTS Performing and visual arts listings and news

26 AT A GLANCE Cover: Spaghetti alla Segerstrom. Above: California lima Greek salad.

Restaurant amenities, map and South Coast Plaza services

T

his fall we continue the celebration of South Coast Plaza’s 50th anniversary. The shopping center is built on what was once endless fields of lima beans, and as a tribute to those beginnings, three chefs have created unique recipes that we share. Our cover image evokes a nostalgic story of a quest to recreate a simple but unforgettable pasta that South Coast Plaza co-founder Henry Segerstrom enjoyed in Rome. We’re also pleased to share two new dining options, Barilla Restaurant and The Tsujita Artisan Noodle. You’ll find an entertaining review on the ritual of ramen-eating for which Tsujita is renowned on page 4.

More anniversary news includes luxury publisher ASSOULINE’s homage to South Coast Plaza with a handsome retrospective of the center. The large format book will include never-before-seen photographs that illustrate the evolution of South Coast Plaza. Watch for it this fall. Retailers continue to offer exclusive and limited edition merchandise in honor of the milestone. Among them is a custom “Golden Carousel Blend” from our two Starbucks Reserve stores and beautiful commemorative packaging from Godiva Chocolatier.

Please join us soon for the finest in shopping, dining and theater.

Debra Gunn Downing Executive Director, Marketing South Coast Plaza TASTE was shot at Monark Premium Appliance Company’s spacious showroom at South Coast Plaza. Monark, known for its quality service, offers an unsurpassed selection of premium brand appliances for home and outdoor entertaining.

southcoastplaza.com 3

How One Chef Created

THE WORLD’S BEST BOWL OF RAMEN

by Eddie Lin

T

akehiro Tsujita is a man who lives for ramen.

He’s also the chef and founder of The Tsujita.

Early on in his life, Tsujita vowed to create the greatest tasting tonkotsu (pork bone broth, in Japanese) by becoming a student of the opulent, gravy-like elixir siphoned from slowly simmered porcine bones.

He pleaded to a former employer for after-hours use of the restaurant’s kitchen to meet this grand ambition, even sleeping on the kitchen floor from exhaustion.

Pot after pot, he tweaked, refined and cooked his tonkotsu, not satisfied until every detail of the soup’s scent, sapor, look and texture reached the chef ’s expectations.

Finally, he opened the first Tsujita in 2003 in Tokyo at the age of 24. Many ramen styles exist, but his is inspired by the Hakata Nagahama version, known for its rich, milky pork broth and thin noodles.

Is it possible to taste obsession?

Dining at a Tsujita restaurant is nothing short of a ramen pilgrimage. The anticipation is as thick as the legendary tonkotsu that’s been bubbling for 60 hours under the watchful eyes of sentinel chefs. The complexity of the soup delves deep into a sublime symphony of savory, sweet, umami and unctuousness. That is what draws the crowds, eager to wait in long lines, and the global media recognition for a ramen in a class of its own.

4 southcoastplaza.com

Tsujita is most renowned for its tsukemen (pronounced “skeh-men”), a dipping style ramen that comes in two separate bowls: one for the hefty, thicker noodles and another for the broth, which is an even richer tonkotsu enhanced with seafood stock that has a slightly sweet nuance. With char siu tsukemen, the ritual is to first plunge the hefty, wavy noodles, nestled in a separate bowl with slices of rich barbecue pork, into the hot broth which has a seasoned soft boiled egg (ajitama) peeking out, then devour.

The server advised ordering the custom-made fresh noodles “hard” cooked, rather than medium or soft.

I already knew this and smiled in agreement. “Firmer texture,” I said.

To optimize my dipping noodle experience, I first dip the noodles into the broth as presented; next, I squirt fresh lime juice into the syrupy soup, dip the noodles and slurp; finally, because I enjoy spicy heat, I add the karashi takana—hot mustard leaf. Warning: it’s fiery!

The velvety braised pork belly melts in my mouth. In the off-chance any broth remains, I order additional noodles, known as kaedama, which includes a complimentary topping off of soup.

Tsujita’s ramen should be enjoyed fresh and hot, so the soup doesn’t get cold and the noodles are still chewy.

This 60-hour ramen is best when gone in 15 minutes.

Char Siu Tsukemen

The Tsujita Artisan Noodle Coming Soon

The Capital Grille 714.432.1140

Foie Gras Crème Brûlée

Brick Oven Brioche French Toast

Seasons 52

714.437.5252

TOP CHEFS Who imagined a time when chefs would be as admired as movie stars or pro athletes? Today these apron-bearing leaders are a topic to serious eaters.

Here’s a look at four of South Coast Plaza’s culinary standouts.

by Anne Marie Panoringan Amar Santana – Vaca

Early food memories and how they shaped your palate?

Hometown/Current Residence La Romana, Dominican Republic/Irvine

We had specialties in the Dominican Republic and a couple of my mom’s dishes are on the Vaca menu: La Bola—a crispy potato ball with ground beef and spicy tomato sauce—and Mama Santana flan. But when I was growing up, I always liked taking dishes to the next level, experimenting with additional spicing, vinegar and such, intensifying flavors.

Life-changing moment?

There’s a few: First, my family moved to New York City when I was 13. I got interested in cooking and got into C-CAP (Careers through Culinary Arts Program), which led to a full scholarship to the Culinary Institute of America.

Second, moving to California to open Charlie Palmer at Bloomingdale’s South Coast Plaza. Ahmed Labbate was working for Charlie in Las Vegas, and he came aboard as GM. Putting us together was the beginning of an incredible partnership.

Third, Season 13 of Bravo’s Top Chef. It was a personal challenge—chef friends had done it and I wanted to push myself. It made sense from a business perspective, as Broadway was then five years old and we were ready to open Vaca. It was money-can’t-buy exposure.

Favorite dish on Vaca’s menu?

Smoked chicken cannelloni with foie gras sauce and sherry reduction.

A memorable dish at another restaurant?

I recently discovered Garlic & Chives in Little Saigon— love the toothpick lamb.

Name a favorite fall ingredient.

Squash. It’s versatile. From savory to sweet. Soups, roasted, desserts. And there’s so many varieties.

8 southcoastplaza.com

James Hamamori – Hamamori Restaurant & Sushi Bar Hometown/Current Residence Okinawa, Japan/Santa Ana

Life-changing moment?

In 1974, at the age of 17, I moved to New York to open the first conveyor belt sushi restaurant in the U.S., Genroku Sushi. Automation then was nothing like it is now. The restaurant was located in Midtown Manhattan—close to the Empire State Building. I had lived in Tokyo, so I was accustomed to a big city. But to be there, in the midseventies, as a teenager was incredible.

Favorite dish on your menu?

The uni shooter. The textures and flavors are great: uni, quail egg, ponzu.

A memorable dish at another restaurant?

The pop-up dinners Dee Nguyen does at Break of Dawn.

DAMON GORDON WATER GRILL

JAMES HAMAMORI HAMAMORI

AMAR SANTANA VACA

GREG STILLMAN LEATHERBY’S

There’s nothing like that going on in OC. Incredibly creative multi-course tasting menus.

complement the tenderness and light char of the octopus.

Name a favorite fall ingredient.

How did your childhood in England influence your style of cooking?

Black truffles, which are harvested in late autumn and winter. I don’t use them out of season. A slice beautifully complements a scallop or sea bream in sushi or sashimi.

I was lucky and trained under Michael Roux, Alain Ducasse and Marco Pierre White in England. Plus, my father is Guyanese, so it also has a Caribbean influence.

Hamamori celebrates 10 years in December. Have you noticed changes in the guests?

Name a favorite fall ingredient.

Much more omakase now, which is all about trust. You build a rapport with both new guests and regulars.

Sushi fans have become more adventurous. We recently brought in golden eye snapper and Nodoguro black throat sea perch from Japan; guests loved them.

“ PANTS;

BY THE SEAT OF YOUR

Greg Stillman – Leatherby’s Cafe Rouge Hometown/Current Residence Long Island, New York/Temecula

Where did you earn your culinary degree?

”

DISAPPOINTED. Damon Gordon – Water Grill

You have a big culinary staff at Water Grill South Coast Plaza—how do you ensure consistency and quality in the kitchen?

Working on the line with the sous chefs during the day and at service is the best way. Lead by example.

LEARN TO FLY YOU WON’T BE

Wild mushrooms. They epitomize fall and are multifunctional. You can eat them raw, pickled, grilled or sautéed, and they pair with almost anything. Mushrooms can be mild-tasting to robust.

The Culinary Institute of America in New York. I also received my Certificate of Baking and Pastry from C.I.A.

Tell us about your decision to explore pastry, even pursuing an additional degree in it.

I thought in order to be a well-rounded chef, knowledge of pastry was an absolute must. I believe many cooks would be better off if they understood pastry better.

What’s your favorite dish on Leatherby’s menu?

I don’t have favorites, just brief infatuations. Then I move on to something else rather quickly.

Hometown/Current Residence Ipswich, England/Downtown L.A.

What fall ingredients will you incorporate into Leatherby’s menu?

At what point did you decide to pursue a degree in Culinary Arts?

All the usual fall suspects like butternut squash, Brussels sprouts, parsnips, cauliflowers of all sorts, root vegetables, lentils, pomegranates, cranberries and pumpkins.

I wanted to be a professional soccer player, but always enjoyed cooking with my mum. It was my senior year in high school when I decided that I wanted to pursue the culinary arts.

Hamilton will run at SCFTA next May; what ideas do you have for the Broadway-themed menu?

Favorite dish on Water Grill’s menu?

What have you learned from your mentors, including Thomas Keller and Joachim Splichal?

One that stands out is our slow-cooked Spanish octopus.

It’s a classic combination with tomato and olives, but we add a twist with feta cheese. We use two cooking techniques, slow-burning then finish on the Josper grill over charcoal to create a subtle, smoky flavor to 10 southcoastplaza.com

There will be dishes named after major theme songs which will add a political twist to each course.

Thomas: Cleanliness is next to godliness. Organization is the key to life. Food quality and proper method is key.

Joachim: Learn to fly by the seat of your pants; you won’t be disappointed.

Sweet & Sour Short Ribs

Din Tai Fung 714.549.3388

Vie de France Bakery/Cafe

714.557.1734

Chicken with Lemon Sauce

Grilled Mediterranean Sea Bass & Seasonal Vegetable

Mezzet Mediterranean Cuisine 714.540.3365

THE COMFORTS OF PASTA

by Gretchen Kurz

W

hen Henry Segerstrom couldn’t forget a heavenly pasta he enjoyed in Rome in the late ’70s, he implored restaurateur Antonio Cagnolo to recreate the dish at the newly opened Antonello Ristorante. With no name or address to work from, Cagnolo made a pilgrimage to find and taste the dish for himself. He searched the ancient streets near the Pantheon, only to discover the pasta’s source at Palazzo Lante, a Renaissance palace built for the Medici family in 1520.

Inside the historic building, Cagnolo traced the mystery pasta to the kitchen of L’Eau Vive (est. 1969), a humble bistro still operated today by French nuns of the Order of Carmel. The menu offers mostly French fare and a few Italian favorites, including Spaghetti alla Salsa di Pomodoro, the

Atlas Marcato pasta machine, Sur La Table. Right: Henry Segerstrom.

improbable muse of this tale. After making his way to the tiny kitchen and conferring with the cuisinière, Cagnolo returned with his own memory of the straightforward dish and Spaghetti alla Segerstrom was born.

How ironic that Henry Segerstrom, a worldly man with sophisticated tastes, should fall for unpretentious pasta pomodoro. Cagnolo stresses that ingredients of the highest order are essential for making this rustic dish memorable, which dovetailed into Segerstrom’s passion for quality.

Not just any canned tomatoes—San Marzano tomatoes.

Not common Parmesan, but Parmigiana-Reggiano.

Not garlic, but gentler shallots. Don’t be thrown by the touch of European butter—renowned chefs including Scott Conant, Marcella Hazan, Pierre Franey and Mark Bittman add it to their pomodoro recipes.

South Coast Plaza’s restaurants offer other exceptional pastas. Mezzet Mediterranean Cuisine has a reassuring portion of lasagna starring handkerchiefflat sheets of tender house-made noodles. Alternating layers of fresh whipped ricotta, Parmesan and a ragu of lean meat and tomato transform a standard into a savory dream. Pans are baked to a bubbling finish in the brick oven fired by premium almond and olive wood.

A whisper of nutmeg adds essence to an addictive dish that’s surprisingly light.

Pizzeria Ortica goes all in on the artisan pasta front, extruding some intricate shapes made fresh daily from

semolina flour. The simply named “fusilli” is set off by mellow, braised rainbow chard and house-made lamb sausage, seasoned with coriander, cardamom, orange and honey. The corkscrew pasta’s rougher surface better captures sauce. It’s topped with mint salsa verde, bright

“

EVERYTHING YOU SEE I OWE TO

”

PASTA.

– Sophia Loren with lemon and mustard accents. Soulful, simple and complex all at once, it’s a dish that reveals new flavors with every bite.

For Antonello’s Spaghetti alla Segerstrom recipe, please visit southcoastplaza.com/dining. southcoastplaza.com 15

Corner Bakery Cafe

714.966.2404 714.546.1555

Chicken Carbonara and Classic Caesar Salad

Organic Penne Estive with Tomatoes, Basil and Garlic

Barilla Restaurant 657.205.1025

California lima Greek salad

LIMA BEAN LEGACY

by Evan Kleiman

T

ucked off the freeway on your way to South Coast Plaza are the remaining 50 acres of what was once the 2,000 acre Segerstrom Ranch, where the highest quality lima beans were grown. Today, the family takes great pride in holding on to a piece of their farming heritage, as well they should.

The early success of the bean crops created a desire to acquire more land, which eventually led to the development of a regional shopping center in the midst of fields as far as the eye could see. The center, named South Coast Plaza, opened in 1967 and prospered. Over the course of 50 years it became an international destination for luxury shopping, dining and the performing arts. But still today, the fine lima beans grow, a holdout of a Southern Californian history that has been almost completely paved over.

And these beans? They are fabulous! Forget everything you think you know about limas. Eating “fresh� dried local beans is something else again. When you buy dry beans at the grocery store who knows how old they are?

But when you buy local dry beans that are at most one year old instead of tough skins and chalky interiors, you get tender limas with a smooth, velvety texture. That tenderness means you also get a bean with the ability to absorb the flavors of pairings you choose. My inspiration came by way of a Greek salad. Other lima bean recipes created for the Segerstrom crop include a lamb and lima bean cassoulet from Vaca chef Amar Santana; a sautéed lima bean with kale and bacon side dish by Water Grill’s Damon Gordon, and the Segerstrom family soup recipe.

CALIFORNIA LIMA GREEK SALAD CHEF EVAN KLEIMAN In this recipe, think of the feta as salt. Add it to taste

minimal amount of salt (remember the salty cheese) and toss together. Add the chilled and drained red onion and toss again.

Lay half the cucumber, tomato, onion mixture on a medium serving platter or flat bowl. Add the lima beans and a bit of the feta or goat cheese crumbled on top.

Sprinkle with oregano and drizzle with olive oil. Repeat with the remaining vegetable mixture. Gently lift some of the limas up with two spoons to mix, being careful not to break the beans. Add additional oregano, olive oil and vinegar or lemon juice to taste and check for seasoning.

Serves 6.

For more lima bean recipes from South Coast Plaza’s chefs, please visit southcoastplaza.com/dining.

and to offset the sweetness of late summer tomato, the crispness of cucumber and the sharpness of red onion.

The choice to add the sour of red wine vinegar or lemon juice is yours and will depend on what else you’re having.

Sometimes the smoothness of this salad dressed only with olive oil, seasoning and the tomato juices is welcome.

1 cup dry limas* or 2 15-oz. cans of butter beans ½ cup red onion, thinly sliced 2 Persian cucumbers, peeled, cut in half and cut into half-inch pieces 1 basket cherry tomatoes of choice, cut in half vertically Salt to taste 4 oz. feta or goat cheese 1 tablespoon Mediterranean oregano Extra virgin olive oil for drizzling 3 tablespoons red wine vinegar or lemon juice (to taste) *1 cup of dry limas will yield about 3 cups of cooked beans

Soup, Eclectique porcelain bowl, Williams-Sonoma; lamb and lima bean cassoulet; braised lima beans with kale and bacon, Apilco porcelain oval au gratin, Williams-Sonoma

To cook dry limas put in pot and cover with water by 2 inches. Bring to a boil then cover and turn off heat. Let soak in the hot water for an hour. Then drain beans in a colander and rinse gently. Rinse out cooking pot and put the beans back in. Again cover with cool water by 2 inches. Bring to a gentle simmer and let cook until tender, approximately 1 hour if using “fresh” dry beans but no more than 1½ hrs. Taste after an hour. You want creamy beans that still hold their shape and do not break. If the water level starts to reach the level of the beans add more cold water and bring back to a simmer. When beans are done store with cooking liquid until ready to use. They freeze well and can stay in the refrigerator for up to a week.

To prepare the salad, start by soaking the sliced red onion in ice water while you prepare the rest of the ingredients.

Put the cucumber and tomatoes in a bowl. Add a southcoastplaza.com 19

See’s Candies

714.850.1529 714.557.5948

Assorted Chocolates

Pumpkin Latte garnished with Pumpkin Spice Sugar Crystals and Harvest Spice Muffin

The Coffee Bean & Tea Leaf ®

714.549.1766

southcoastplaza.com 21

THE ARTS performance dates

scfta.org or 714.556.2787

SEGERSTROM HALL Harry Potter and the Prisoner of Azkeban

Jersey Boys

October 6–7, 2017

Kinky Boots

Mariinsky Ballet and Orchestra

February 6–11, 2018

January 19–21, 2018

Dracula: Live in Concert Philip Glass, Piano

Lunar New Year Concert Lang Lang in Recital Henry T. Segerstrom Legacy Series

October 28–29, 2017

February 23, 2018

Something Rotten!

October 12–15, 2017

American Ballet Theatre, The Nutcracker

RENÉE AND HENRY SEGERSTROM CONCERT HALL Beethoven’s Fifth

Gershwin’s Concerto November 30–December 2, 2017

Dublin Irish Dance

Opening Night 39th Season September 14–16, 2017

November 7–19, 2017

February 24–25, 2018

Beethoven’s Fifth Revealed

December 2, 2017

Mannheim Steamroller Christmas

Rodgers & Hammerstein’s The King & I

September 17, 2017

December 3, 2017

February 27–March 11, 2018

September 23, 2017

American Ballet Theatre The Nutcracker

Cloud Gate Dance Theatre of Taiwan

December 7–17, 2017

March 16–18, 2018

The Martial Artists and Acrobats of Tianjin, People’s Republic of China

Motown The Musical

The Book of Mormon

September 30, 2017

December 19–24, 2017

March 20–April 1, 2018

Ramsey Lewis and Lee Ritenour with Special Guest Ernie Watts

SAMUELI THEATER Amanda McBroom and Ann Hampton Callaway “Divalicious”

The Broadway Princess Party

October 5–7, 2017

One Hand, One Heart: 100 Years of Bernstein

Pacifica Quartet with Johannes Moser October 9, 2017

Sing Along with the Muppet Movie

December 14–16, 2017

January 18–20, 2018

Emerson String Quartet with Calidore String Quartet

An Evening with Joshua Bell

October 7, 2017

Ludovico Einaudi October 12, 2017

Pops Opening Night David Foster with Special Guests October 13–14, 2017

Chicago Symphony Orchestra October 16, 2017

February 8, 2018

Mozart & Rachmaninoff October 19–21, 2017

Pavel Haas Quartet

Anatomy of the Piano (for beginners)

October 20, 2017

February 17–18, 2018

The Secret Life of Suitcases

Danish String Quartet

October 28–29, 2017

February 20, 2018

Modigliani Quartet

Chris Mann — A Night with the Phantom

October 14–15, 2017

November 5, 2017

Tetzlaff Quartet

March 1–3, 2018

Halloween Goes Hollywood October 21, 2017

Mariinsky Theatre Orchestra Henry T. Segerstrom Legacy Series October 30, 2017

Ella @ 100

Nutcracker for Kids!

Handel’s Glorious Messiah December 3, 2017

A Swingin’ Big Band Christmas December 9, 2017

Bach’s Christmas Oratorio December 10, 2017

Celebrate the Holidays with Seth MacFarlane December 22–23, 2017

Igor Levit in Recital January 6, 2018

Beethoven’s Violin Concerto January 11–13, 2018

Los Angeles Philharmonic Itzhak Perlman, Violin and Conductor Henry T. Segerstrom Legacy Series January 14, 2018

Royal Philharmonic January 25, 2018

Brahms & Prokofiev February 1–3, 2018

Fledermaus: The Bat-Man’s Revenge — Opera for Kids!

February 3, 2018

Prokofiev’s Piano Concerto No. 2

November 10, 2017

Ebéne Quartet

Journey to Oz

March 4, 2018

Cathedrals of Sound

November 18–19, 2017

The Gruffalo

November 9–11, 2017

Alfredo Rodriguez Trio

March 24–25, 2018

Tango Buenos Aires

Chinese New Year!

Celebrating the Year of the Dog

November 18–19, 2017

February 10, 2018

December 9, 2017

22 southcoastplaza.com

November 3–4, 2017

February 4, 2018

RENÉE AND HENRY SEGERSTROM CONCERT HALL

VISUAL ARTS

(continued)

Orchestra of the Age of Enlightenment

Pinchas Zukerman

February 12, 2018

Kerman Plays Bruch

Christopher Cross February 16–17, 2018

The Magic Flute February 22, 24, 27, 2018

Academy of St Martin in the Fields Joshua Bell, Violin and Director Henry T. Segerstrom Legacy Series March 9, 2018

March 15–17, 2018 March 18, 2018

Zurich Chamber Orchestra March 21, 2018

A Night at the Copa March 23–24, 2018

Chick Corea and Jazz at Lincoln Center Orchestra March 25, 2018

San Francisco Symphony March 29, 2018

SOUTH COAST REPERTORY SCR.ORG OR 714.708.5555

SEGERSTROM STAGE

Making Art Concrete: Works from Argentina and Brazil in the Colección Patricia Phelps de Cisneros

Once

JULIANNE ARGYROS STAGE

September 2–30, 2017

Curve of Departure

Gem of the Ocean

September 24–October 15, 2017

October 14–November 11, 2017

Sugar Plum Fairy

A Christmas Carol 38th Annual Production

December 3–24, 2017

November 24– December 24, 2017

March 4–25, 2018

Shakespeare in Love January 13–February 10, 2018

THEATRE FOR YOUNG AUDIENCES

Shrew!

Ella Enchanted: The Musical

March 24–April 21, 2018

October 27–November 12, 2017

Cambodian Rock Band

Junie B. Jones Is Not a Crook January 26–February 11, 2018

PACIFIC STANDARD TIME: LA/LA September 2017–January 2018

Pacific Standard Time: LA/LA is a far-reaching and ambitious exploration of Latin American and Latino art in dialogue with Los Angeles taking place now through January 2018. Led by the Getty, PST: LA/LA is a collaboration of more than 70 cultural institutions across Southern California, from Santa Barbara to San Diego, and from Los Angeles to Palm Springs.

Through a series of thematically linked exhibitions and programs, Pacific Standard Time: LA/LA highlights different aspects of Latin American and Latino art from the ancient world to the present day. It is supported by grants from the Getty Foundation. South Coast Plaza is pleased to be a lead sponsor of PST: LA/LA. For more information, please visit pacificstandardtime.org.

BOWERS MUSEUM

BOWERS.ORG OR 714.567.3600 Kidseum — Future Park: Art + Technology September 16, 2017– January 15, 2018

Endurance: The Antarctic Legacy of Sir Ernest Shackleton and Frank Hurley

Empress Dowager Cixi: Selections from the Summer Palace November 12, 2017– March 11, 2018

September 30, 2017– January 28, 2018

ORANGE COUNTY MUSEUM OF ART

OCMA.NET OR 949.759.1122

Valery Gergiev, Mariinsky Ballet and Orchestra

Shi Zhiying First solo art exhibition in a U.S. art museum Itzhak Perlman

October 7–December 31, 2017

southcoastplaza.com 23

Boudin|SF

714.689.2253

Chicken Pot Pie

CLASSES FOR E VER Y COOK

WE TEACH MORE COOKING CLASSES THAN ANYONE From fun-filled date-night classes and authentic global cooking to the latest culinary trends and so much more, Sur La Table Cooking Classes are the perfect way to discover new flavors, recipes and essential skills.

J O I N O U R TA B LE | # SHA R E YO U R TA B L E SOUTH COA S T P L A Z A • COSTA M ESA • 7 14. 241.0118

southcoastplaza.com 25

AT A GLANCE legend KEY

n Reservations Accepted n Valet Parking n Full Bar n Outdoor Dining n Private Dining Room n Open Mornings n Off-Site Catering

1. AnQi by House of An

14. Din Tai Fung

27. Seasons 52

714.557.5679

714.549.3388

714.437.5252

n n n n

n n

n n n n n

2. Antonello Espresso Café

15. Godiva Chocolatier

28. See’s Candies

714.557.5232

714.556.9055

n

n

3. Antonello Ristorante

16. Hamamori Restaurant & Sushi Bar

714.751.7153

n n n n n 4. Barilla Restaurant

657.205.1025

n n 5. Boudin|SF

714.689.2253

n n n 6. The Capital Grille

714.432.1140

n n n n n n 7. Champagne French Bakery Cafe

714.429.1502

n n n 8. Champagne French Bakery Cafe Garden Terrace

714.427.0808

n n n 9. Claim Jumper

714.850.0880

n n n 17. Lawry’s Carvery

714.434.7788

714.850.1529

n 29. See’s Candies Macy’s Home Store Wing

714.557.5948

n 30. Starbucks Reserve Coffee

714.545.8306

n n n n

n

18. Leatherby’s Cafe Rouge

31. Starbucks Reserve Coffee Macy’s Home Store Wing

714.429.7640

n n n n n 19. Mezzet Mediterranean Cuisine

714.540.3365

n n n n n 20. Morton’­s The Steakhouse

714.444.4834

n n n n n 21. Nékter Juice Bar

949.340.2700

n n 22. Pacific Whey Café

949.244.2082

n 32. Sugarfina

714.472.9529

n 33. Teavana 714.545.3574

n 34. The Tsujita Artisan Noodle

Coming Soon 35. Vaca

714.463.6060

714.641.8811

n n n n n n

n n n n

n n n n

36. Vie de France Bakery/Cafe

10. The Coffee Bean & Tea Leaf

23. Quattro Caffé

714.434.8479

714.549.1766

714.754.0300

714.557.1734

n n

n

n n n n n

37. Wahoo’s Fish Taco

11. Corner Bakery Cafe

24. Royal Khyber Fine Indian Cuisine

n

714.966.2404

714.436.1010

714.549.0565

n n n

n n n n

38. Water Grill

12. Corner Bakery Cafe South Coast Plaza Village

25. Ruby’s Diner

n n n n

714.546.1555

n n n

714.662.7829

n n n

949.208.7060 39. Wolfgang Puck Kitchen

714.545.5439

26. Ruscello-Nordstrom

n n n

13. Darya Fine Persian Cuisine

South Coast Plaza

714.557.6600

714.850.2510

40. zcafé

n n n n n n

n n n n

26 southcoastplaza.com

714.545.5500

n n n

AT A GLANCE map and services

MACARTHUR BOULEVARD

SOUTH COAST PLAZA VILLAGE

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MACY’S MEN’S STORE

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THE GARDEN TERRACE

MACY’S

ANTHROPOLOGIE

TOWN CENTER DRIVE

SEARS

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36 10

SAKS FIFTH AVENUE

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SOUTH PARKING

SEGERSTROM CENTER FOR THE ARTS

PARK TOWER

UNITY BRIDGE

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SOUTH COAST RENÉE AND HENRY SEGERSTROM REPERTORY CONCERT HALL

PARKING

PLAZA TOWER

ANTON BOULEVARD 6 27

11 BLOOMINGDALE’S

1

SAN DIEGO FREEWAY (405)

NOGUCHI CALIFORNIA SCENARIO

FREEWAY (55)

21

40

NORDSTROM

CENTER TOWER

COSTA MESA

19

26

16

BRISTOL STREET

25

PARKING

PARKING

31 37 22 7

PARKING

29

PARKING

AVENUE OF THE ARTS

SOUTH COAST PLAZA

MACY’S HOME FURNITURE STORE

PARK CENTER DRIVE

SUNFLOWER AVENUE

Concierge

Amenities

South Coast Plaza has four concierge locations offering services such as translation assistance, restaurant reservations and theater tickets, as well as package check and complimentary strollers and wheelchairs.

Shoppers will find one-day optical services, watch battery replacements and ring sizing, shoe shining and simple tailoring available while they shop or dine.

Valet Three valet parking locations are conveniently found at Chanel/Hermès, Macy’s and The Capital Grille/ Seasons 52 entrances.

South Coast Plaza’s Family Restroom, for parents with children under age eight, features three private nursing suites, a private changing facility and two restrooms.

Level 1, Carousel Court.

Personal Stylist

Gift Certificates

South Coast Plaza’s Personal Stylist Services offer the next level in customized service and are designed to create a seamless shopping experience for customers.

Thirty multilingual personal shoppers are available through prearranged appointments. Call 800.782.8888 for more information.

Available at all concierge locations and valid at the 250 stores and restaurants of South Coast Plaza, Segerstrom Center for the Arts, South Coast Repertory and The Westin South Coast Plaza.

South Coast Plaza 3333 Bristol Street, Costa Mesa, CA 92626 Located off the 405 San Diego Freeway at Bristol Street or the 73 San Joaquin Corridor at Bear Street 800.782.8888

Family Restroom

Instantly recognizable: Our famous assortment of milk, dark, and white chocolates with classic fillings, presented in our iconic gold box with gold ribbon.

Available at GODIVA Boutiques