Scenic Rooftop Restaurant Brings Spanish-Inspired Culinary Experience to OC
For those who aren’t ready for or able to enjoy international travel, but still want a taste of Spain this summer, Blu SkyBar at Radisson Blu Anaheim brings authentic Spanish cuisine to the Southern California culinary community. The 12th story rooftop restaurant has recently received rave reviews from acclaimed OC Register critic, Brad Johnson, who applauded the restaurant as “the best restaurant to open in Anaheim in years” throwing down the gauntlet for Spanish cuisine in OC.
The restaurant features a menu of Spanish favorites from the region’s Basque Country created by Executive Chef Edgar Beas, complemented by a robust wine and craft cocktail list.
Beas draws his culinary inspiration from Spain’s iconic Basque Country, where he worked alongside three Michelin-starred Chef Martin Berasategui. He eventually moved back stateside to join the team at Michelin-starred Madera at the luxury Menlo Park hotel Rosewood Sand Hill.
Blu SkyBar sources a variety of ingredients directly from Spain, including seafood such as Turbot and Rouget. In the states, Beas works with purveyors to source cured sausages, duck, and foraged wild mushrooms. Guests can start their dining experience with a variety of Pintxos or small tapas meant for sharing. Highlights include Patatas Bravas, a crispy potato dish that is paired with a flavorful alioli and pimentón; and Bacalao al Pil Pil, a savory dish featuring salt cod and garlic, a true classic from the Basque Country of Spain. Guests can also choose to enjoy a selection of Ibéricos y Embutidos sourced Fermín Ibérico, including Ibérico ham, Jamón Serrano and Secreto, paired with a variety of Spanish cheeses.
Entrees are divided into two sections, Mariscos and Carne y Aves, which include standout offerings like Arroz Negro de Txipiron y Carabinero, a squid ink bomba rice paired with scarlet prawn and chorizo picante; Chuletón de la Casa, the house specialty 40 oz. dry-aged, bone-in ribeye; and Magret de Pato con membrillo, a Moulard duck breast coupled with the fresh quince fruit.
Guests can complete their meal with a variety of Spanish-tinged cocktails, with two fresh takes on the classic gin and tonic cocktail – the Con Altura and Yo x Ti, Tu x Mi. Agave lovers can enjoy the Oye Mi Amor, Volcan Blanco Tequila, lime jalapeño agave, and Mango; and the Oaxacan Old Fashioned, a mix of El Silencio Mezcal and El Jimador Blanco Tequila mixed with Luxardo agave, and a dash of bitters.
The Blu SkyBar team works closely with Spanish breweries and wineries to curate its selection of libations that echo the worldly inspirations for the rooftop restaurant and bar. Highlights include Witbier from the Inedit Damm in Costa Brava, and Estrella Galicia Special Lager from Hijos de Rivera Brewery. Sparkling options include Segura Viudas Brut Cava and a Paco & Lola 2019 Albariño.
Blu SkyBar is open for dinner service Wednesday – Thursday from 5-9 p.m., and Friday – Saturday from 5-10 p.m. Cocktail service is also offered Friday-Saturday from 10-11 p.m. Reservations are strongly encouraged and can be made online or by calling (657) 439-3289. Guests can learn more about Blu SkyBar by visiting radissonbluskybar.com or by following the restaurant on Facebook and Instagram.
1601S. Anaheim Blvd. in Anaheim. 949.657.0145.
