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brunch AL FRESCO at Andrei’s Conscious Cuisine

04.05.18

With the weather warming up, you can embrace spring and brunch AL FRESCO at Andrei’s Conscious Cuisine & Cocktails, a modern eatery boasting Mediterranean flavors and locally-sourced ingredients. Get the most out of the warm weather by brunching on the rooftop terrace featuring herb and citrus gardens on Saturdays from 11 a.m.- 2:30 p.m.

Throughout the month of April, Andrei’s is offering 20% off all delicious brunch dishes every Saturday, such as the Salmon Breakfast Toast made with thinly-sliced Salmon Gravlax, free-range California Egg Salad, Cherry Tomato, Capers, Shaved Red Onion, Grilled Sourdough, and the Brunch Wrap made with Scrambled Eggs, Black Beans, Kennebec Potato, Bell Peppers, Scallions, Cheddar & Oaxaca Cheese, Salsa Quemada, Avocado Cream.

Complete the meal with some brunch worthy cocktails - the $15 bottomless mimosas are a favorite!

Open 11:30 a.m. to 10 p.m. Monday through Thursday; 11:30 a.m. to 11 p.m. Friday; and 5 to 11 p.m. Saturday.

Andrei’s Conscious Cuisine is at 2607 Main St. in Irvine. 949.387.8887.

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Casa Barilla Celebrates #CarbonaraDay for one Month

04.04.18

Carbonara Day was established in Italy last April 6 as a way to hail a particularly delicious pasta that most believe was first made in mid-20th Century Rome as a hearty meal for Italian charcoal workers.

Casa Barilla at South Coast Plaza will celebrate the second annual Carbonara Day by introducing Chef Alfonso Sanna’s signature Pasta alla Carbonara on April 6 and keeping it as part of the Barilla menu until May 6. 

Almost every Italian chef will cook Carbonara it as he or she sees fit, and Chef Alfonso is no exception. His Pasta alla Carbonara is made with Barilla Thick Spaghetti, Crispy Bacon, Pasteurized Egg Yolk, Parmigiano and Pecorino Cheese, a Touch of Cream, and Crushed Black Pepper.

Open 10 a.m. to 9 p.m. Monday through Friday; 10 a.m. to 8 p.m. Saturday; 11 a.m. to 6:30 p.m. Sunday.

Level 1, Sears Wing at South Coast Plaza in Costa Mesa. 657.205.1025.

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