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O SEA Introduces Fall-Inspired Seafood Dishes

09.11.21

Adding to its already exciting menu of progressive seafood, O SEA has introduced new dishes that showcase ingredients highlighting the fall season ahead. Executive Chef David Yamaguchi’s commitment to delivering a seasonally driven menu comes through in bold, globally influenced preparations that allow responsibly sourced, high-quality seafood to shine. 

Fall ingredients like pears, cabbages, Brussels sprouts, and carrots, as well as late-harvest plums, are utilized to present a taste of the season to come.

The following are new menu items now available daily at O SEA for lunch and dinner:

Wild Fijian Albacore Tuna Poke in Gochujang Dressing with Asian Pear, Pickled Carrots & Sesame

Grilled Spanish Octopus in Carrot Mole with Salsa Macha, Ninja Radish, & Pickled Onions

Autumnal Cabbages in Nuoc Cham with Avocado, Fresno Chili, Toasted Almonds & Fresh Herbs

Crispy Brussels in Carrot Mole with Honey-Lime Dressing, Pickled Carrots, & Salsa Seca

Mexican 'Tres Leches' Cake with Late-Harvest Plums, Housemade Whipped Cream & Plum Syrup

OSEA also launched Canning Hour – a version of Happy Hour that plays up canned wines and a special menu of snacks. Offered daily from 2 p.m. to 6 p.m., Canning Hour snacks will change often, featuring shareable plates and bites such as Spicy Albacore Tuna on Crispy Rice with avocado, green onion, and black sesame; Albacore Tuna Tostada with avocado salsa, ninja radish, and pico de gallo; and lightly fried Japanese Chicken Karaage with togarashi. The current Canning Hour Menu can be found at eatosea.com.

O SEA’s commitment to transparency in seafood sourcing is evident with core menu offerings like Farmed Norwegian Kvaroy Salmon, Wild Mexican Yellowtail, Wild Fijian Albacore Tuna, Farmed Desert Springs Barramundi, and Wild Mexican White Shrimp.

O SEA is located at 109 S. Glassell Street in the Historic District of Orange.  Easy-access carryout pickup, affectionately dubbed Take Me Home, is available outside the rear entrance of the restaurant. 

For more information about the restaurant menu, sourcing information, and more, please visit eatosea.com

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Stonefire Grill Supports Hunger Action Month

09.03.21

Stonefire Grill, Southern California’s fast-casual dining destination known for its generous portions of scratch-made, classic American-inspired dishes, and time-honored recipes, is helping to raise awareness about food insecurity during Hunger Action Month in September and is inviting guests to help fight hunger in their local communities by ordering a slice of carrot cake. 

For each slice purchased at any of Stonefire Grill’s 13 locations, including sister restaurant Rattlers’ Bar B Que in Santa Clarita, the family-owned restaurant group will donate $1 to local food banks in the communities it serves with a minimum goal to sell 13,000 slices. 

The goal for September is to raise awareness of the impossible choice many families in our communities face each day between putting food on the table and other critical needs – like medicine, electricity, or childcare. For each slice of carrot cake purchased, Stonefire Grill and Rattler’s Bar B Que will donate $1 to our Southern California food bank partners.

Stonefire Grill has partnered with The Los Angeles Regional Food Bank for its L.A. County locations, Second Harvest Food Bank for its Orange County eateries, Feeding America Riverside |San Bernardino for its Rancho Cucamonga restaurant and Food Share, Inc., for its pair of eateries in Ventura County.   

On September 30, team members from each Stonefire Grill and Rattler’s Bar B Que location will present a check to the food bank that their location supports along with an oversized card signed by each team member thanking the staff and volunteers who help to serve those in need.  

For more information or to find a Stonefire Grill location, visit online at stonefiregrill.com.

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