Today is: Tuesday, April 24, 2018
The Winery Restaurant Review
Orange County seems to have fertile soil for growing immense shopping and entertainment complexes. They shoot up all over, bringing with them
hard-to-navigate parking lots, multiplex cinemas, and a startlingly
similar collection of stores and restaurants.
However this massive compound of the District of Tustin is growing tremendously, there are a variety of great places to eat, but I must say that The
Winery Restaurant is the new Spago of Tustin.
The Winery is an upscale restaurant. The partners come from divergent restaurant experiences, J.C. Clow and William Lewis are alumni of Morton's the Steakhouse, and a key member of that team is French-born partner and Executive Chef Yvon Goetz, who has an award-winning reputation from his days in Strasbourg at
the famed Michelin three-star Le Crocodile, and more recently
at the Ritz-Carlton, Laguna Niguel.
Private Dining Rooms
The result is a restaurant that has the familiar elegance of a
steakhouse with the menu of a chef-driven bistro.
The lively bar’s buzz carries through the restaurant as bartender and partner Patrick “Irish” Quinn, who also worked at Morton’s, has guests flocking to his meticulously prepared classic drinks and personal concoctions. It is spacious and modern. There are high ceilings, and a bright demonstration kitchen that keeps it from feeling
overly formal. The result is a restaurant that has the familiar elegance
of a steakhouse with the menu of a chef-driven bistro.
Long Island Ice Tea
We visit early one Saturday night, we're quickly shown to our table and offered
menus and cocktails. Quick to arrive as well is a basket of warm bread,
the best bread you can get, so delicious that I almost finished the
all thing before my appetizers arrive.
Chef Goetz describes The Winery as “French and California cuisine with Sonoma, Napa, and Pacific accents,” leaving plenty of room for creative variation. The emphasis is on fresh ingredients, and as you might expect, wine
sauces accompany many of the dishes.
Lump Crabmeat Ravioli
The service is superb, and the ambiance truly amazing, I loved it all. We begin with
a Lump Crabmeat Ravioli, a light cured lemon essence, artichoke chips, micro
greens; it was so delicious that I could have had that dish just for
myself. Very light and unbelievable delicious.
Seared Rare Ahi Tuna
We also enjoyed the Seared Rare Ahi tuna,
with avocado, mango,
cucumber tower, cilantro-orange
way to enjoy tuna and very light as well.
Grilled Baby Heart Romaine
Winery House Salad
We also wanted to try their signature and delicious salads; the Grilled Baby Heart romaine with roasted pine nuts, grilled red onions, the winery Caesar dressing, and
the Winery House Salad; with organic Baby Greens, Candied Walnuts, Roquefort cheese, red grapes, red onions, tomatoes, apples, Dijon mustard vinaigrette.
Both were equally delightful and a great way to prepare for our entrees.
Blue Nose Sea Bass with Pineapple Cuscus
The Main Course menu looks fabulous, it is hard to decide what to eat, when everything looks great, so my option was to order the special fish of the night; the
Blue Nose Sea bass with pineapple cuscus. It seems a perfect accompaniment
to request as a side dish the Butternut Squash and Potato Gratin
Dauphinois was a great compliment to this delicious fish.
My guest requested the Bone-In Short Ribs. This slow-cooked and meltingly tender beef is excellent over a bed of pearl couscous that's flavored with the carrot and Zinfandel reduction, also another side dish that I define as the palate pleasers
are the wild mushroom medley and the mashed potatoes with black truffle.
Bone-In Short Ribs
The Winery has a rather thin list of wines by the glass, but the Stemmer
Pinot Noir ($15) is a standout. I also like that the menu offers
pairing suggestions for the food.
Stemmer Pinot Noir
Dow 20yr Tawny Port
Of the seven dessert offerings my favorite was the Chocolate Decadence;
when the trio of Valrhona chocolate was presented, the highlight of which
was the chocolate crème brûlée. A roasted Hawaiian pineapple and
coconut crêpe served with Tahitian vanilla bean ice cream was
an exotic triumph, we both were in heaven!
Chef Goetz is the master of The Winery, infusing his experience and style
into everything considered too advanced, too conceptual or too
strange for Orange County's provincial palates.
Pineapple and Coconut Crêpe with Tahitian Vanilla Bean Ice Cream
Already The Winery has distinguished itself as a central Orange County standout,
and the partners seem well on their way to fulfilling their promise to make The
Winery a destination for wine and food lovers throughout Southern California.
The Winery is located at The District in Tustin, 2647 Park Ave., Tustin;
(714) 258-7600. Open daily for lunch and dinner;
$20-$50 per person, excluding drinks.
For map and location click Here!
For more information please visit their website at www.thewineryrestaurant.net
Articles By: Mary Adams
Photos By: Chris Marx
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