Dining
A Refresher at Ritz Prime Seafood
11.10.16
The Ritz Prime Seafood opened last year in a stunning waterfront location next to Billy’s at the Beach in the former Chart House location. No doubt it had big shoes to fill, so many locals associated the name with the former Ritz that can’t be repeated since the era is gone. The new Ritz Prime Seafood is chic and modern—a completely different vibe for today’s dining scene—and its views of the harbor and sunset are picture perfect.
Just recently the Ritz Prime Seafood acquired a new executive chef, a new menu, lower prices and a new management team. The globally influenced culinary offerings from executive chef George Neyra include delicious bites such as a falafel lollipop with za’atar yogurt, tomato soup with grilled cheese and bacon and King Crap poppers with sriracha aioli.
Favorites from the appetizer selections include Hamachi Crudo with yuzu koshu, sweet apple vinegar, cucumber and avocado; and Chuck’s Wagyu Sliders white cheddar, caramelized onions, citrus jam and Greek yogurt.
Of course, seafood is the star of the show, and you can enjoy a selection of Osetra, Russian, Siberian or Paddlefish caviar served with a choice of accompaniments or a Seafood Bazaar, seafood plates of mixed shellfish delights. Other From The Sea offerings include our favorite Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes.
You can also go for From The Land selections including our favorite, the Lamb Rack with zucchini mint puree and Israeli couscous. Other tasty entrees include the 16 oz. Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus.; and Jidori Chicken with polenta, braised fennel, pickled red onion, sweet onion jus and more.
The Ritz Prime Seafood is also a perfect spot for Sunday Brunch with Sweet Start offerings such as Bananas Foster Waffle, Chocolate Chip Pancakes and Strawberries and Cream. Full Plates include Chuck’s Huevos with salsa verde lasagna and refried beans; Crab Hash; Waffle and Chicken; Steak and Egg; and Hangover Burger. Other brunch favorites are Breakfast Melt with bacon, ham, fried egg, cheddar cheese, sourdough, roasted potatoes; Chorizo & Egg Burrito; and Avocado Toast with goat cheese, green apple and sweet potato.
You can enjoy craft signature cocktails; wine chosen to complement the chef’s menu including both celebratory bottles, as well as reasonably priced wines for casual drinking and dining.
Social Hour is enjoyed in the Bar, Lounge and on the Patio, Monday through Friday from 5 to 7 p.m. and Sunday from 3 to 6 p.m. offering nibbles like Popcorn Shrimp, Claude’s Wings and Chuck’s Wagyu Sliders. Specialty cocktails, well drinks and wines by the glass are all half off.
The Ritz Prime Seafood is available for buyouts and can accommodate up to 350 people for a reception and 200 for a seated lunch or dinner.
Open from 5 to 10 p.m. Sunday to Wednesday; 5 to 11 p.m. Thursday to Saturday.
Social Hour 5 to 7 p.m. Monday to Friday; from 3 to 6 p.m. Sunday. Sunday Brunch – 11 a.m. to 3 p.m.
Live Music 5 to 10 p.m. Monday to Thursday; until 11 p.m. on Friday and Saturday; and noon to 3 p.m. Sunday.
The Ritz Prime Seafood is at 2801 West Coast Highway in Newport Beach. 949.720.1800.
Where Steak Meet Scotch
11.07.16
Who knew that one of the best steakhouses in Orange County is just around the corner from the Art Institute of Orange County on Harbor Boulevard in Santa Ana?
The Scotchery, formerly known as 8 Steers, has been transformed thanks to its dedicated owner and self-described Scotch and great food enthusiast, Connie Ho who perfectly created her vision of a classic steakhouse. Even the most seasoned Scotch enthusiast will be impressed with The Scotchery’s dedicated Scotch bar offering a wide array of smokey sips before and after your delicious meal.
The menu is outstanding thanks to executive chef Matthew Solomon whose impressive background includes cooking with Chef Wolfgang Puck at Spago and Chef Emeril’s Lagasse at Delmonico. He’s also worked at some of the best steakhouses including Mastro’s Costa Mesa, Mastro’s Thousand Oaks, Ocean Club Newport Beach and Ocean Prime in Beverly Hills and a position with their Boston location’s opening team.
Chef Soloman serves his signature housemade sauces and sides alongside USDA Prime Aged Beef, fresh Alaskan halibut, and farm fresh greens in all dishes. He also creates dishes to pair perfectly with the different styles of scotches and other beverages from the bar.
Signature dishes and our favorites include the Kurobuta Pork Belly with marinated red onion and fig jam; Crab Cakes with fresh summer corn relish, chive aioli and chili oil; Five Onion Soup with caramelized onions, grilled crostini and aged white cheddar; the Lobster Salad on arugula with walnuts, cranberries and a cranberry vinaigrette. The Tomahawk is a must! It’s a 40 OZ USDA Prime Tomahawk Steak with broccolli rabe; and the Snake River Farm Kurobuta Pork Chop with sweet apple, horseradish slaw and pork demi is outstanding.
We also recommend the Seared Fresh Alaskan Halibut: crab cake hash, parsnip puree and garlic herb butter; and the Pan Seared Scallops: cilantro risotto, chile lime beurre blanc and soy lime slaw.
Open for lunch from 11:30 a.m. to 2:30 p.m. Monday through Friday; and dinner 5 to 10 p.m. Monday through Thursday; 5 to 10:30 p.m. Friday and Saturday. Closed Sundays.
3751 S. Harbor Blvd in Santa Ana. 714.557.2987.
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