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Weekend Brunch at Benny and Mary’s in Irvine: Elevated Classics and Bold Flavors

10.23.24

Benny and Mary’s, located in Irvine, brings its bold style and incredible energy to Weekend Brunch, offering a menu of elevated classics with a unique twist on the familiar. Available every Saturday and Sunday from 10 a.m. to 3 p.m., the brunch menu complements their lunch and dinner options by showcasing the remarkable flavors of locally sourced ingredients and sustainable cooking practices that highlight their exceptional quality and freshness.

The brunch menu features flavorful dishes like Avocado Towers Toast with sliced avocado, garden pickled radishes, grapefruit segments, radish sprouts, everything bagel seasoning, and eggs your way on country sourdough, and Huevos Rancheros with two eggs, roasted tomatillo salsa, black bean purée, avocado crema, lime pickled radish salad, and fried jalapeño.

Traditional brunch classics are elevated in offerings such as Mary's Frenchie Feast, featuring brown butter-fried French toast with mango lassi, fresh sliced stone fruit, and toasted coconut, and Lobster Benedict with split lobster tail, lemon-chive aioli, arugula, poached eggs, and Benny's hollandaise. Plant-based selections include favorites like the California Burrito filled with Just Egg, potatoes, avocado, pico de gallo, vegan chipotle aioli, and vegan cheddar.

No brunch is complete without a signature cocktail – the perfect Mary to your Benny. In addition to the classic Bloody Mary, guests can enjoy a Milk Punch made with Argonaut Saloon Straight brandy, Coruba dark rum, orgeat, cinnamon, heavy cream, and allspice, or an Old Cuban with Royal Standard white rum, Prosecco, mint, lime, and simple syrup.

Benny and Mary’s is open daily at Irvine Towers (18420 Von Karman Avenue). Weekend Brunch is offered every Saturday and Sunday from 10 a.m. to 3 p.m. Current hours are Monday through Thursday from 11 a.m. to 9 p.m.; Friday from 11 a.m. to 10 p.m.; Saturday from 10 a.m. to 10 p.m.; and Sunday from 10 a.m. to 9 p.m.  

For more information and reservations, please visit bennyandmarys.com.

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608 Dahlia Debuts Fall Menu Featuring Fresh, Seasonal Dishes

10.23.24

608 Dahlia, the acclaimed garden-to-table dining spot located in the stunning Sherman Library and Gardens, is thrilled to unveil its seasonal fall menu. Curated by executive chef and owner Jessica Roy, this new offering highlights the freshest ingredients of the season, celebrating the rich flavors and colors of Southern California. Chef Roy, a culinary innovator and multiple national TV cooking competition winner, enhances the dining experience at 608 Dahlia with her dedication to fresh, locally sourced produce.

Since its opening, 608 Dahlia has become a cherished local favorite, perfect for both everyday dining and special celebrations. With its custom floral arrangements and welcoming atmosphere, this boutique garden restaurant remains one of Orange County’s most coveted dining destinations. To usher in the fall season, the restaurant has transformed into a harvest-themed haven, featuring cozy plaid blankets and tables adorned with heirloom pumpkins.

The new menu begins with refreshing starters, including their signature Buttermilk Chive & Gruyere Biscuits, served with orange blossom honey and whipped butter. Chef Roy’s Heirloom Garden Beets come with whipped herbed goat cheese, seasonal orange, local avocado, garden-picked leaves, and farmers market radish.

Guests will also find inventive garden-inspired dishes such as the Harvest Salad, featuring baby kale, shaved Brussels sprouts, arugula, local apple, feta cheese, toasted pepitas, crispy quinoa, and vibrant pomegranate seeds; the Wild Mushroom Orecchiette with truffle cashew cream, roasted Japanese mushrooms, petite fall squash, and crispy herbs; and the Seasonal Vegetable Quiche, featuring a house-made crust filled with organic leeks, wild mushrooms, a Swiss and Gruyère blend, Lilly's Farms cage-free heritage eggs, and sweet yellow bell pepper emulsion. 

Main courses include the Pan Seared Salmon, accompanied by whipped basil potato, petite vegetables, and a citrus carrot emulsion, as well as the popular Braised Short Rib, served with brown butter sweet potato, petite vegetables, and a rich red wine reduction.

For dessert, guests can indulge in elevated autumn classics like a caramelized Apple Tart and a Spiced Pumpkin Pie with a cinnamon almond crust, organic spiced pumpkin custard, and whipped coconut cream. The house-made Lavender Crème Brûlée, topped with fresh marinated berries and whipped berry cream, provides a delicate, aromatic finish.

A highlight of the restaurant is its garden-facing bar, adorned with seasonal décor and floral arrangements. The cocktail menu reflects the kitchen's ethos, transforming seasonal ingredients and fresh juices into beautifully crafted Soju-based cocktails such as the Strawberry Basil Margarita and the tropical Bird of Paradise. Non-alcoholic offerings turn florals, herbs, and fruits into enchanting elixirs.

Proudly recognized as a Level One Certified Green Restaurant by the Green Restaurant Association, 608 Dahlia exemplifies Chef Roy’s commitment to sustainability and eco-friendly practices, sourcing ingredients from local purveyors and prioritizing small, sustainable businesses.

608 Dahlia is open for lunch from Wednesday to Sunday, 11 a.m. to 2 p.m. Reservations are highly recommended to secure a spot in this sought-after dining oasis. For more information, reservations, or to explore the full menu, visit 608dahlia.com.

Sherman Library and Gardens, 608 Dahlia Ave, Corona Del Mar.

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