Russ Bendel Opens Parlor, Woodfire Kitchen & Cocktails in San Clemente
Russ Bendel, renowned for his success with six coastal Orange County restaurants that boast an upscale, neighborhood vibe and wine country cuisine, just opened Parlor, Woodfire Kitchen & Cocktails, a pizza Americana and spirits-focused restaurant. The dinner-only operation will debut on Monday, July 22, at 216 N. El Camino Real, San Clemente—across from Bendel’s first restaurant, Vine.
The 5,000-square-foot venue will seat 120 guests between the bar, dining room, and patio. Parlor will feature a state-of-the-art Wood Stone Mt. Baker six-foot stone hearth oven, which uses both radiant gas flame and wood-fired cooking, fueled by almond and white oak logs. This oven ensures even cooking with its infrared burner.
The restaurant’s sourdough crust is made with a 30-year-old starter from a French baker and uses top-tier American ingredients, including King Arthur Sir Galahad artisan flour, cheese from the Wisconsin-based Grande Cheese Company, and 100% California-grown tomatoes.
Parlor's menu is divided into six sections: starters, salads, plates, wood-fired pizzas, pasta, and dessert. Highlighted dishes include prime beef and pork meatballs, chopped salad, Nate’s porchetta, and shrimp and Manila clam bucatini. Pizza offerings range from classic Margherita to truffle roasted maitake mushrooms and BBQ chicken. The sole dessert is the Parlor Grand Ice Cream Sundae, featuring three generous scoops of Fiorentino Neapolitan, topped with hot fudge, salted caramel, and bourbon vanilla bean whipped cream. Chef-partner Nate Overstreet will oversee the kitchen.
Partner and San Clemente native Gabe Whorley will direct Parlor’s beverage program, focusing on local beers from San Clemente breweries Left Coast, Delahunt, Artifex, and Docent. The extensive craft cocktail list, all priced at $16, includes unique creations like El Camino Real, a tequila-based drink with lime, thyme, melon liquor, and Americano Blanco, and Spicy Tina, made with vodka, limoncello, citrus, basil, pea flower tea, and serrano. Fresh herbs and fruits from Vine’s garden will be used, and zero-proof cocktails will also be available.
