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Selanne Steak Tavern Celebrates 10 Years of Wine Spectator Recognition

06.29.26

Selanne Steak Tavern in Laguna Beach has once again been recognized by Wine Spectator, earning the publication's 2026 Best of Award of Excellence for the 10th consecutive year.

Co-owned by hockey legend Teemu Selänne and businessman Kevin Pratt, the restaurant is known for its extensive wine program, which includes a 3,000-bottle cellar and more than 400 wine selections from leading wine regions around the world.

The wine program is led by Advanced Sommelier and Wine Director Vito Pasquale and is particularly strong in California and French wines. Guests will also find an extensive by-the-glass program, rare bottlings and highly allocated wines, including grand cru Burgundies and large-format selections.

The award recognizes restaurants with wine lists that complement their menus while offering depth and variety for wine enthusiasts. This year, 1,830 restaurants worldwide received the Best of Award of Excellence distinction from Wine Spectator.

At Selanne Steak Tavern, the wine program is paired with Executive Chef Vincent Terusa's contemporary steakhouse menu, which includes signature dishes such as the 38-ounce Lord Stanley Wagyu Tomahawk and seasonal seafood offerings.

The restaurant recently expanded its culinary program with the introduction of VIII by Selanne, an intimate tasting experience offered Friday and Saturday evenings. Limited to 20 guests per seating, the eight-course menu features seasonal California ingredients paired with wines and cocktails selected by Terusa and Pasquale. The experience also incorporates handcrafted ceramics created by Laguna Beach artist Kyle Caris.

Wine Spectator's complete list of 2026 Restaurant Award winners will appear in its Aug. 31 issue and is available online.

1464 S Coast Hwy, Laguna Beach. 949.715.9881.

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What’s New at VOX Kitchen South Coast Plaza

06.29.26

VOX Kitchen South Coast Plaza is celebrating its first anniversary with the debut of a new spring and summer menu featuring a collection of dishes, cocktails and desserts inspired by the restaurant's signature Chifa style.

Created by Kei Concepts and Chef Viet Nguyen, VOX Kitchen blends Cantonese influences with the bold flavors of Peru. Since opening at South Coast Plaza, the restaurant has become known for its creative approach to cross-cultural cuisine.

New menu additions include Corn Ribs topped with spicy mayo, crema, queso fresco and lemon pepper seasoning; a Hamachi Tostada with pico de gallo, sweet potato purée, avocado and yuzu kosho ponzu; and a Carne Asada Tostada layered with avocado mash, spicy mayo, queso fresco and pickled red onion. Guests will also find Carne Asada Fries and Scallops on the Half-Shell served with mango yuzu and citrus.

For dessert, the new Pistachio Mousse Cake combines wildberry, chocolate and roasted pistachio flavors.

The cocktail menu introduces several new seasonal offerings, including the Elote Fashioned made with rye whiskey, arugula amaro, toasted corn and chocolate bitters, and the Inspiración Paloma featuring tequila, stone fruit, salted plum and grapefruit. New alcohol-free options include the Garden Fizz with cucumber, lychee and yuzu, and the Lima Fresca with purple corn, pineapple and citrus.

Open daily from 11 a.m. - 9 p.m. daily. For more information, visit keiconcepts.info 

The new menu is now available at VOX Kitchen South Coast Plaza.

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