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Laguna Beach

Chef Craig Strong introduces new summer menu at Ocean at Main

Michelin-starred Chef Craig Strong has unveiled a new menu at his scenic Laguna Beach restaurant Ocean at Main. Inspired by his recent travels through Italy, Greece, and Croatia, Strong’s new summer dishes mark the first major menu overhaul since the restaurant opened in October 2018.

Recently honored as a Best New Restaurant by Orange Coast Magazine and named among James Beard award-winning critic Brad A. Johnson’s “75 Best Places to Eat,” Ocean at Main has made a splash in the heart of Laguna Beach. 

Since its debut last fall, the restaurant has attracted a loyal crowd of locals and curious travelers alike. As the restaurant heads into its first peak season of summer, Strong presents new dishes that artfully display both his pedigree and personal style.

Chef Craig salad

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Start off with a mouth-watering Watermelon Heirloom Tomato Salad

“Early in my career, I had the opportunity to work in Barcelona. My time cooking there made a big impact on my life and career,” comments Chef Craig Strong who held a sous chef position at the prestigious Hotel Arts. “When it comes to art and cuisine, Spain holds on to tradition while simultaneously pushing its boundaries; I find myself inspired by that same duality when I’m cooking.”

Awakening the senses to a summer spent abroad, Strong’s new menu delivers the richness of European fare through Spanish chorizo and housemade pasta with a contrast of refreshing seasonal ingredients like English peas, rhubarb, and watermelon. With vibrant, geometric pops of color, Strong’s dishes visually resemble the Gaudí-adorned streets of Barcelona where you’ll find a convergence of classic technique and modern design.

Chef Craig Halibut

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Dive into the Halibut with saffron couscous, rhubarb, buttermilk sauce, tarragon oil, asparagus and almond

While staples like Strong’s Oxtail Kale Risotto and Roasted Beet Salad remain, Ocean at Main’s new summer menu includes the following new dishes:

--Crab and Melon Salad - Dungeness crab, vanilla aioli, cantaloupe, honeydew, daikon radish, honey vinaigrette

--Watermelon Heirloom Tomato Salad - watermelon, cucumber, tomato, jicama, gazpacho

--Summer Cavatelli - cherry tomato, English peas, pea tendrils, brodo, sugar snap peas, chorizo

--Corn Ravioli with Lobster - lobster, corn, truffle butter, brown butter crumble, lime cream, lime zest

--Halibut - saffron couscous, rhubarb, buttermilk sauce, tarragon oil, asparagus, almond

--Scallops - sunchoke, cordycep, kumquat, chicken jus

--Lamb Chop and Croquette - lamb, haricot vert, fava bean, maitake mushroom, mustard frill

--Grilled Una Salmon - artichokes, squash blossom, fennel salad, bouillabaisse

--Charred Garden Pizza - burrata, arugula, fennel, cauliflower, onion, black garlic

Chef Craig dessert

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For dessert, the vegan Coconut Pavlova will take you to the tropics 

Pastry Chef Keara Wilson’s new dessert menu featuring dishes like Dulcey Panna Cotta shows off summer strawberries while a vegan Coconut Pavlova gives a taste of the tropics with passion fruit, guava, and coconut.

Ocean at Main is located in the heart of downtown Laguna Beach (222 Ocean Ave) and is open for lunch and dinner daily from 11 a.m. - 10 p.m., and for weekend brunch from 10 a.m. - 3 p.m. 

For more information, visit or connect with @oceanatmain on Instagram and Facebook.

BBQ with Kitchen in the Canyon this Memorial Day

Let Kitchen in the Canyon take care of your Memorial Day BBQ this Sunday, May 26, as the restaurant will be serving a special holiday menu for $18 a plate from 11 a.m. - 3 p.m. Beer and wine will also be available for purchase. 

Kitchen in the Canyon is a neighborhood café where friends, family and enthusiastic food lovers can come together, eat delicious food and enjoy amazing Kean coffee in a warm, casual atmosphere, with a commitment to exceptional customer service. 

Kitchen in the Canyon is open every day from 7 a.m. - 3 p.m. at 845 Laguna Canyon Rd. 

For more information, visit

Three new chefs helm the luxury culinary experiences at Montage Laguna Beach

Montage Laguna Beach is pleased to announce three new talented chefs holding key positions on the culinary teams for the resort, including the elegantly casual all-day dining venue The Loft and the standalone signature restaurant Studio.

“With the addition of these three exceptional, highly experienced and innovative talents, we are excited to provide new destination-worthy dining pleasures throughout Montage Laguna Beach,” said Anne-Marie Houston, general manager for the 255-room resort. “New Executive Resort Chef David Serus, The Loft Chef Joosung Lee and Studio Sous Chef Robert Rando each bring enthusiastic dedication to his craft and expert culinary management leadership skills to the various dining venues at the resort.”

Chef David Serus brings to Montage Laguna Beach his refined approach to food preparation by outsourcing the best seasonal products, applying well-executed classic techniques and keeping flavor profiles clean and distinctive. With over 25 years of luxury culinary experience, he is well equipped to oversee operations for the resort’s special events, meetings, weddings, and banquets. Additionally, lending his culinary support and business acumen to the resort’s restaurants, Serus is looking forward to perfecting the exceptional dining options Montage Laguna Beach offers.

Raised in Le Mans, France, and taking early inspiration from watching his grandmother in her kitchen and working at his uncle’s bakery during school vacations, Serus knew early on excelling at fine hotel restaurants would be his chosen career. After attending cooking school in Quimper, France, he served a year in the French navy and then worked at two Michelin Star restaurants – one in London and the other in the South of France. 

Three new Serus

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Executive Chef David Serus joins the Montage s

He went on to work seven years at Four Seasons Hotels and Resorts, followed by 17 years working for The Ritz-Carlton Hotels & Resorts across the U.S., including serving as executive chef at The Ritz-Carlton, Dove Mountain, Arizona; The Ritz-Carlton, Orlando Grand Lakes, Florida; and The Ritz-Carlton, Washington, D.C. In 2013, Serus was awarded the prestigious title of Maître Cuisiniers de France (Master Chef of France) from the French culinary community, of which there are only 86 in the U.S. He’s an avid cookbook collector and enjoys exploring the region on his motorcycle.

Seoul, Korea-born and raised, Culinary Institute of America, Hyde Park graduate Chef Joosung Lee is leading the culinary team at The Loft at Montage Laguna Beach. He is introducing enticing lunch and dinner menus that reflect inventive California cuisine heightened by Asian and other global food influences and flavors. 

With over 15 years of working in prestigious kitchens, including the now closed The Dining Room Ritz-Carlton Pasadena, Charlie Palmer in Costa Mesa, and at Scarpetta, Montage Hotel and Spa, Beverly Hills, Lee is excited to be creating new dishes at The Loft drawing on his love for the bounty of seasonal, interesting multi-cultural ingredients available from area markets and purveyors and the use of fresh herbs from the resort’s gardens.

Overlooking the Pacific, The Loft, a chic all-day dining destination for Montage Laguna Beach guests and local casual food lovers, is known for its outstanding dining experience and interactive Cheese Gallery with over 30 selections of regional and international cheeses. 

Lee’s innovative new lunch menu offers temptations including Artisan Sandwiches such as Arugula Pesto Wrap and Crispy Chicken with emmental and red cabbage. New entrées include Shrimp Chitarra, Seared Ahi Tuna Niçoise, and more. His new dinner menu designed for food devotees features refreshing Cantaloupe and Cucumber Gazpacho; Superior Farms Lamb Chops with sorrel pesto, vanilla-braised treviso and aged balsamic; Sunburst Squash with tarragon, chili flakes and lime; and other new selections. The chef has also created new Pasta and Grain dishes, Choices From The Ocean and local side Accompaniments.

Since attending The Culinary Institute, Hyde Park, New York, Studio’s new Sous Chef Robert Rando’s culinary career trajectory started when he worked at various starting positions at Relais & Châteaux Toppers at the The Wauwinet hotel in Nantucket, Mass. Then it was on to NYC’s Eataly and positions at Mario Batali’s former Lupa Osteria Romana, also in Manhattan. From there, Rando gained the job as saucier chef de partie and then sous chef at famed Relais & Châteaux Castle Hill Inn, Newport, Rhode Island, and most recently he returned to Toppers as sous chef and then chef de cuisine.

Rando has left the East Coast to bring his years of high-end luxury dining experience to the West Coast, where he will be in the kitchen of Studio, working in collaboration with Chef de Cuisine Benjamin Martinek at this luxurious signature restaurant perched bluffside over the Pacific. Rando will be an important part of the team that creates Studio’s à la carte menus, much-loved tasting menus, special wine dinners, and private dinners at the Chef’s Table – all featuring exquisite French cuisine inspired by local purveyors and markets, as well as Studio’s expansive garden. Rando says he “is particularly excited to be cooking with diverse seasonal Southern California ingredients in such a stunning ocean setting.”

 For more on the Montage Laguna Beach, visit

The Montage Laguna Beach is located at 30801 South Coast Hwy.

Las Brisas debuts new two-level bar & lounge complete with weekday Happy Hour and live music

Las Brisas’ 40th anniversary celebration continues as the restaurant puts the finishing touches on a redesign to match its new culinary offerings. Perched above the scenic Laguna Beach coastline, Las Brisas unveils an entirely redesigned bar and lounge space, updated with new seating, light fixtures, and hand-painted accent walls, giving an entirely refreshed look with a modern, beachy bohemian feel. 

Las Brisas patio

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New sitting area

Along with the new bar, Las Brisas launches a new Weekday Happy Hour – offered Monday through Friday from 3 - 6 p.m. and available throughout the entire restaurant – featuring $5 bottled beers and $4 off house wines and specialty cocktails, that pair seamlessly with signature dishes from the new culinary menu such as the Contramar Fish for Two or White Shrimp and Crab Ceviche. 

Additionally, starting May 21, Las Brisas debuts live music in the bar, featuring local musical artists performing on Tuesday, Thursday, Friday, and Saturday nights from 6 - 9 p.m.

Las Brisas bar

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Redesigned bar 

Weekday Happy Hour specialty cocktails include: Laguna Pearl – Roca Patrón Silver, Hennessy, Patrón Citrónge, lime juice, and agave; Spicy Margarita – Pueblo Viejo Blanco, lime, agave, and chile tincture; Paloma – Casa Noble Crystal organic tequila, grapefruit, lime, Sierra Mist, and agave; Cadillac Margarita – Casamigos Reposado, Grand Marnier, lime juice, and agave; House made Sangria – Brandy, white port, sparkling wine, citrus, and seasonal fruit (available in red or white); Las Brisas Margarita – Pueblo Viejo Blanco, lime juice, and agave; Dark and Stormy – Whaler’s Dark Rum, ginger beer, and lime; Mai Tai – Plantation Pineapple Rum, Curaçao, lime, orgeat, and bitters; Negroni – Beefeater Gin, Campari, and Carpano Antica; Salty Dog – Tito’s Vodka and grapefruit juice with a salted rim; and Old Fashioned – Four Roses Bourbon, bitters, and an orange twist.

For updates and more information on the live entertainment, visit Las Brisas on Instagram @LasBrisasRestaurants. 

Las Brisas is located at 361 Cliff Dr.

For more information, go to or call (949) 497-5434.

Kitchen in the Canyon presents Mother’s Day “Brunch and Blooms in the Canyon”

Mother’s Day is on Sunday and Kitchen in the Canyon is hosting a very special “Brunch and Blooms in the Canyon.” The Flower Stand will be on hand with dried flower bouquets for the moms to cherish for a lifetime. 

Kitchen in toast

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Photo by Grant Puckett

Treat mom to some tasty French toast at Kitchen in the Canyon 

As for brunch, for those moms with a sweet tooth, the French toast topped with a homemade strawberry sauce is a top choice. For those craving a more savory plate, the avocado toast garnished with micro greens and pickled red onions is highly recommended. Pair it with a warm cup of coffee or grab a mimosa and celebrate. 

Kitchen in the Canyon is open everyday from 7 a.m. - 3 p.m. at 845 Laguna Canyon Rd.

“Changes in Latitude Happy Hour” kicks off at Royal Hawaiian next week

It’s been one month since the newest rendition of The Royal Hawaiian Fire Grill opened with Chef Owner/Operators Maro Molteni and Martin Molteni. 

“My brother and I have opened many restaurants around the world, but we’ve never experienced an opening like this one,” said Chef Maro Molteni. “Everything started off with a giant bang and it hasn’t slowed much since. 

“It’s been great to see so many of my former patrons from my previous restaurant show up, and we’ve really enjoyed getting to know the North Laguna contingency of locals and their friends,” he said. 

“Changes in Latitude Happy Hour” kicks off next week

In celebration of its one-month anniversary, and in thanks to all the many loyal patrons who have supported the restaurant’s opening, the Molteni brothers are announcing their newest addition, the “Changes in Latitude Royal Hawaiian Happy Hour.” 

The “Changes in Latitude Happy Hour” begins Tuesday, May 7, from 4 to 6 p.m. The happy hour will continue six days a week, Tuesdays through Sundays (the restaurant is dark on Mondays). It will not be available on Mother’s Day but will otherwise stay in play year-round.

“If you’re going to name your happy hour ‘Changes in Latitude,’ you have to provide that attitude-shifting experience all year long for your locals and incoming visitors. We really want this to be the place where everyone goes to celebrate all the good in our lives,” said Chef Maro. 

A revolving, evolving Happy Hour Menu

With summer approaching, the initial “Changes in Latitude” menu focuses on signature, frosty RoHi cocktails, select summery wines, craft beers, and well drinks at special pricing.

Changes in Lapu Lapu

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The infamous Lapu Lapu cocktail is still the restaurant’s #1 best-selling cocktail

The restaurant has reintroduced the original recipe for the infamous Lapu Lapu cocktail. Still the restaurant’s #1 best-selling cocktail, it is also available on the new “Changes in Latitude Happy Hour Menu” at special pricing.

The popular Blue Hawaiian cocktail is also making an appearance on the new “Changes in Latitude Happy Hour Menu” at special pricing. 

Much like the ever-changing dinner menu of entrées, the chef brothers have created a Happy Hour menu that will also change and evolve through the seasons. 

Pair your drink with an innovative appetizer menu with all items priced between $5 and $10. Try authentic Hawaiian Ahi Poke served with house-made sweet potato chips, Grilled Shrimp Skewers, Wood-Grilled Shishito Peppers and Edamame, Provoleta Flash-Fried Cheese Bites, steaming Empanadas with a variety of delicious fillings, and more. 

“Everything is finger food for a reason,” said Chef Maro. “We’re the Royal Hawaiian. Everything is casual and fun. And this is your vacation time now…even if you’ve worked all day.”

The Royal Hawaiian Fire Grill is located at 331 N. Coast Highway, a half block north of the Laguna Art Museum.

Culinary and visionary talents combine to take Las Brisas to new levels of distinction during 40th year


It’s impossible to walk by Las Brisas’ crowded patio and not salivate over the food and the unparalleled view of Main Beach and the coast beyond. Yet, as Las Brisas celebrates its 40th year in business, new General Manager Howard Gardner and new Executive General Manager Michael Gaines visualized a culinary revamp that would take the legendary restaurant up a notch – or after tasting some of the innovative dishes, I’d say quite a few notches. 

A significant Southern California landmark perched above the scenic Laguna Beach coastline, Las Brisas is a premier dining destination. A strong sense of history stretches back to the Victor Hugo Inn, a world-class eatery and celebrity getaway that debuted in 1938. The breezy retreat overlooking the Pacific transformed to Las Brisas in 1979, yet still retained the beauty and charm of a romantic, bygone era.

Culinary and dining

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Courtesy of Las Brisas

Unparalleled view

Although the restaurant underwent modifications in 2017, the new changes will bring it more in tune with its magnificent surroundings. 

Gardner, who brings more than 25 years of experience from revered establishments such as Water Grill, says, “The menus were fragmented. There was a separate one for the patio and the dining area. Our goal was to unify and elevate the dining to a new level, with the intention that the inside and outside spaces and the culinary experience match the extraordinary views. We wanted the food to equal the ambience.” (To this end, the former Sunday buffet is now full service as well.)

With this goal in mind, Gaines, an Orange County native whose diverse background includes posts in Michelin-starred kitchens in northern California, and being a restaurant owner himself, collaborates with Las Brisas’ esteemed culinary team to redefine modern coastal cuisine.

Culinary and fish

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Courtesy of Las Brisas

Conramar Fish 

They’ve already opened up the area next to the patio and plan to put booths in along the windows. Additionally, within the next six months, they will reupholster the dining room booths, update the bar and replace the outdoor awnings. “We’re taking it step by step,” says Gardner. “We also retrained the crew and introduced new uniforms.” 

The cuisine is described as seafood focused with a Mexican touch. Gaines’ touches are subtle and sublime; the parsley herb finish on the Conramar fish, the cauliflower puree with the scallops, and the unexpected crisp smoked salmon tostada. It’s certainly not your everyday smoked salmon on a bagel, no one would imagine the flavor of smoked salmon, crema, capers, and pickled red onion could pair so well with a tiny crisp tortilla. 

Culinary and salmon

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Photo by Dianne Russell

Smoked Salmon Tostada

The Contramar fish (snapper) for two, served with rice, beans, and homemade tortillas, begged to be assembled into fish tacos, which many at the table took to heart. Inspired by a restaurant in Mexico, only a certain number of these dishes are prepared each day. The fish is mild and perfect with the accompaniments, and the homemade tortillas are dense enough to handle them. 

Gaines says that they use 200 lbs of masa every day for the tortillas (and 12-15 cases of avocados). The tortilla chips, the salsas, and the guacamole are all made on-site.

I didn’t taste the Pork Spareribs with Chipotle Glaze, but my tablemates remarked on their tenderness and the “not too heavy” sauce, which they said, “Starts off sweet with a great spicy afterbite from the chipotles.”

Culinary and scallops

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Courtesy of Las Brisas

Seared Sea Scallops

The sea scallops were a favorite. Seared, they are served on a cauliflower puree with tomatillos, green olives, and wine beurre blanc. The puree and salt of the olives accent the silkiness of the scallops.

The white shrimp and crab ceviche is fresh and light with a surprise crunch of jicama. Not heavy-handed with seasonings as so many ceviches are, this one lets the individual flavors soar.

In refining the menu, Gaines decided to limit the dessert options to three: Traditional flan, which is the right texture (not too custardy) and flavor, and not overpowered with caramel. It’s served with seasonal fruit, in our case tangerines. 

Culinary and flan

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Photo by Dianne Russell

Traditional Flan

The chocolate flourless cake, when eaten with a small dollop of the whipped cream, is a combination made in heaven. The third dessert option is a trio of sorbets – coconut, mango, and pineapple, which I will give a try next time.

“Our number one priority is ensuring that our longstanding community and visitors have an exquisite experience from the moment they step on the Las Brisas property. The views are, as always, stunning, and our goal was to create a culinary program that is just as memorable,” Gaines said.

And they have succeeded. Mine was a blissful experience, one shared by those around the table who all commented on the superb and inventive fare. Gaines’ culinary talents and the management expertise of Gardner have combined to make their vision come to fruition.

Las Brisas is located at 361 Cliff Dr.

For more information, go to or call (949) 497-5434.

Guest Chefs at Friendship Shelter

Guest Chefs group

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The Visit Laguna Beach team served dinner at the Friendship Shelter on April 24 to give back to the local community. Each night, volunteer “Guest Chefs” provide dinner to the clients in both shelter programs. The emergency shelter in Laguna Canyon is always looking for volunteers and groups to drop off an already prepared meal. Not only is this a truly meaningful way for volunteers to directly connect with the people they’re helping, but it provides significant budget relief for the organization.

Barbara’s Column

A tasteful night in Laguna 


Photos by Doug Miller

The Laguna Board of REALTORS® and its Charitable Assistance Fund hosted a tasty party Wednesday night at Seven7Seven.

“A Taste for Charity” is one of the Realtors’ two biggest and most enjoyable fundraisers, 

“It was a fantastic event,” said Realtor Marcus Skenderian, whose company COMPASS was a sponsor. “There was a great cross section of people, not just Realtors. And it raised a lot of money.”

Founded in 2004, the Laguna Board of REALTORS® and Affiliates Charitable Assistance Fund is a nonprofit 501(c)(3) organization which exists to the benefit the local community, Realtors and Affiliates. 

The founding Board of Directors envisioned a nonprofit organization that would raise funds to donate to the local nonprofit organizations in need.

A taste Anne

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Tracy Brown, Anne Belyea, and Dr. Korey Jorgensen

In keeping with that goal, local organizations, which do not have other consistent means of support, are prioritized. 

This year’s event raised funds to benefit the Boys and Girls Club of Laguna Beach, Laguna Food Pantry, Laguna Beach Seniors, Laguna Plein Air Painters Association, No Square Theatre, First Thursdays Art Walk, Sally’s Fund, the Laguna Beach High School Scholarship Fund and the Charitable Assistance Fund, used for the needs of REALTORS® and Affiliate members in times of medical, financial and local disaster hardship.

Anne Belyea was on hand to represent the Laguna Food Pantry, Celeste Gillis represented LPAPA and Angela Shipp attended on behalf of LBHSSF. Past Laguna Seniors President Chris Quilter and John Fay, who Quilter said is leading the charge on behalf of Lifelong Laguna, were in the crowd.

A tasteful auctioneer

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Zack Krone, auctioneer, and his spotters

The event has increased in popularity since it began when mostly only Realtors attended. 

Skenderian opined that the crowd on Wednesday may have been the biggest ever. 

Proceeds had not been counted by the deadline for this column, but Community Events Chair Brendy Michael projected $70,000 would go to charities. Michael was assisted by Chairs Robin Thomas and Andrew Graff, in charge of the donated art; Dianna Redman, silent auction; Rick Graves, video production; Candice Henderson, restaurants; Ron Pickett, sponsors; and Denise Campanelli and Tracy Brown, theme decor and entertainment. 

Their combined efforts was rewarded in the money raised for these designated charities, but also because everyone at the event was having a good time. 

A tasteful Graves

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(L-R) Heather and Rick Graves, Pam McCurry, and guest

“We have only lived in Laguna for three years and we don’t go to many events,” said Sandy Jauregui, who attended with her husband, Rick. “But we will come back to this.”

“This” featured booths offering tastes of signature foods, ranging from barbecued ribs to gelato – hence the name. Participants included Skyloft and Tommy Bahama, both located in the Heisler Building on South Coast Highway, the oceanfront Cliff, K’ya Bistro in the Casa del Camino, and downtown eateries – Carmelita’s Kitchen de Mexico, Thai Brothers, Gelato Paradiso and Nirvana Grille, which also has dancing on Friday and Saturday nights.

As usual, there was a silent auction. Among the donors: Victoria Skimboard, Fawn Memories, Areo, Lisa Vanderbeck, C’est La Vie, Hennessey’s Tavern, Spa Josephine, the Coffee Bean, Gina’s, Sock Harbor, the Laguna Playhouse and the Pageant of the Masters.

A taste bidding

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Bidders battle for items

Temporary walls were covered with donated art. Donors included Tom Swimm, Dennis Zervos, San Caglayum, Michael Hallinan, Charles Pabst, Rick J. Delanty, William Crawley, Tom Lamb, Laura Cunningham, Anthony Salva and Lindsey Duffer. Marc Chagall and Lu Hung seriographs were also donated. 

And since the event was billed as a celebration of Laguna’s past, it should be noted that the Laguna Board of REALTORS® is an integral part of Laguna’s past. It was chartered by the National Association of REALTORS® as a local Board in 1924, even before Laguna Beach became a city. It has grown from a handful of real estate agents sharing information to a full service Board of REALTORS® providing all of the services and products its members require.

A taste group

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(L-R) Kurt Kress, Kristen Mullen-Kress, Loraine Mullen-Kress, Reuben Gulledge, Courtney Shepard and Rick Trevers

Also a blast from the past: KX 93.5’s early morning DJ Ed Steinfeld provided a feast of music from the Swing Era – Glenn Miller, Benny Goodman, etc. For those who rise early, Steinfeld features in-studio performances, audience-inclusive games, the latest local news and community information.

Among the throng enjoying the evening: Stephany Skenderian, Tammy Skenderian, Dr. Korey Jorgensen, Brad Arnold and Chamber of Commerce Executive Director Paula Hornbuckle-Arnold, Wendy Potter and longtime friend Susan Arrendondo. The children of each of them went all through Laguna Beach schools together, then on to UCLA together and now are interning together at the Ronald Reagan Medical Center. 

But wait – there’s more. You will find advance notice of all the fun and interesting stuff for visitors or residents to do in Laguna by reading Contributions are welcomed.

Las Brisas makes culinary revamp timed with restaurant’s 40th Anniversary

Las Brisas is excited to unveil an entirely new dining and beverage program, a culinary revamp to coincide with the restaurant’s 40th anniversary. Originally built in 1938 as the historic Victor Hugo Inn, the space was transformed to Las Brisas in 1979.

Matching the property’s stunning views, innovative sea-to-table culinary programming delivers bold, traditional Mexican flavors captured through a lens of fresh Californian ingredients. Authentic techniques and housemade specialties, such as tortillas, rich salsas, and slow-braised meats, enrich guests’ palates with simply executed dishes and artful plating. 

In the coming months, the restaurant also plans to thoughtfully redesign the expansive bar and lounge area to create a new destination for locals and visitors, while maintaining its timeless charm. The redesign will be led by locally-based Margee Drews Design.

Las Brisas Roasted Chicken Mole

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Las Brisas is revamping its dining and beverage program to coincide with the restaurant’s 40th Anniversary this year 

New Executive General Manager Michael Gaines, an Orange County native whose diverse background includes posts in Michelin-starred kitchens in northern California, and being a restaurant owner himself, collaborates with Las Brisas’ esteemed culinary team to redefine modern coastal cuisine with a distinguished dining experience, creating a menu reflective of the vibrant ocean setting and local bounty.

Working alongside Gaines is General Manager of Operations Howard Gardner who brings more than 25 years of experience from revered establishments such as Water Grill. Together the duo putting food and service at the forefront of Las Brisas.

“Our number one priority is ensuring that our longstanding community and visitors have an exquisite experience from the moment they step on the Las Brisas property. The views are, as always, stunning, and our goal was to create a culinary program that is just as memorable,” Gaines said.

The chef-driven menu draws inspiration from a 3,000-mile savory adventure through the Mexican Riviera, highlighting California’s seasonal bounty from land and sea. Welcoming guests for all-day dining, the restaurant serves breakfast and lunch, indulgent dinner selections, and Sunday brunch. 

Las Brisas Hiramasa Crudo

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Las Brisas’ menu highlights include a tasty Hiramasa Crudo with crispy shallots

Menu highlights include French Toast served with seasonal fruit, cacao nibs, toasted macadamia nuts, and tangerine butter; Hiramasa Crudo with crispy shallots, cilantro, lime, and olive oil; Dungeness Crab Salad with grapefruit, avocado, frisée, and green goddess dressing; Seared Sea Scallops with cauliflower puree, tomatillo, green olives, and sparkling wine beurre blanc; Al Pastor Tacos with charred onion, pineapple, cilantro, and salsa verde; and Roasted Chicken with mole, rice, onion, and white sesame seeds, among many other dishes.

Rounding out the menu is a beverage program centered on approachable favorites and traditional mixology, in addition to an extensive tequila library and a well-rounded list of wines. Seamlessly balanced selections include the Spicy Margarita with Pueblo Viejo Blanco Tequila, fresh lime, and agave-chili tincture; Salty Dog with Tito’s Vodka, grapefruit juice, with a salted rim; and Mai Tai with Plantation Pineapple Rum, Curaçao, lime, orgeat, and bitters. 

Las Brisas Al Pastor Tacos

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A bevy of new beverages and popular favorites pair well with their tasty meals

The diverse wine collection filters prominent classics for meal pairing with limited-production international bottles, ideal for special occasions. Purveyed from vintners in Italy, France, New Zealand, and Argentina, as well as the Californian coast, guests remain well-equipped to complement the contemporary cuisine with a light libation and 

laid-back environment.

Located at 361 Cliff Drive, Las Brisas is open daily for breakfast or brunch, lunch, and dinner. Reservations can be made via OpenTable and walk-ins are welcome. For more information, visit

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