Fall Dining – South Coast Plaza

at South Coast Plaza

As the seasons change, so do menu offerings. Crisp autumn days and evenings call for dishes made with beautiful fall produce, as well as comforting soups, pastas and heartier entrees. We found seasonal specials at South Coast Plaza restaurants that are perfect for fall dining.

VACA

Top Chef’s Amar Santana celebrates the seasons with a quarterly change in menus at Vaca.

Cocktails are always part of those offerings and notes of autumn are captured in the King Koopa, with Vermut de Vaca, Reposado Tequila, Lime Juice, Cranberry, Hot Honey, Basil Eau De Vie.

New tapas include Carrilleras De Cerdo–braised pork cheeks, sherry glaze, butternut squash, crispy sage—and Papas Y Mojama–crispy potato, cured Spanish tuna loin, truffle salsa, topped with a fried egg.

A seasonal addition to the menu is the classic Basque Cheesecake, with a Santana spin: the well-balanced crustless cheesecake has a caramelized, nearly burnt exterior and a lighter, creamy, custard-like interior, served with rich caramel sauce.

714.463.6060
Level 1, Park Tower

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WATER GRILL

We know it’s fall when California Spiny Lobster appears on menus in limited quantities. The strictly regulated fishing season began September 26. This delicacy, caught in traps by hand, one at a time, are found in the warmer waters from Baja California to Monterey Bay. They differ from Maine lobster in that they lack claws, have a spiny shell and a firmer, slightly sweet texture.

Water Grill’s live local spiny lobsters are simply charcoal grilled, served with lemon and a homemade coleslaw with slivers of green apple for a tart sweetness that complements the delicate meat.

949.208.7060
Segerstrom Center for the Arts

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KNIFE PLEAT

There’s a reason the elegant Knife Pleat located in South Coast Plaza’s Penthouse has a Michelin star. The imagination and creativity of chef Tony Esnault–who has always cooked with the seasons–results in elevated cuisine, served by consummate professionals who know how to spoil guests.

A recommended seasonal starter found on the restaurant’s prix fixe lunch and dinner menu is a Chicory Salad with candied walnuts and Bartlett pear.

Forest Mushrooms are cooked with barley in mushroom stock, and garnished with different preparations of various mushrooms that are confited, braised, sauteed, pickled and fried.

A perfectly cooked Millbrook Venison is served with honeynut squash, salsify and cranberries.

Dessert? Pear again, but complemented with quince, hazelnut and house made honey ice cream.

714.266.3388
Level 3, The Penthouse

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SEASONS 52

Fall means Season 52’s Butternut Squash Soup is making an encore appearance. The creamy butternut squash potage is topped with roasted butternut squash, toasted pumpkin seeds and chives.

New to the seasonal menu is brick-oven gnocchi, with roasted mushrooms and tomatoes, truffle oil, and gnocchi mixed with a Marsala-provolone sauce cooked in the brick oven.

Another fall favorite is the wood-grilled dry-rubbed pork chop, drizzle with grilled lemon-honey glaze, and complemented by braised German red cabbage with golden raisins.

714.437.5252
Level 2, Bloomingdale’s Wing

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PARADISE DYNASTY

The popular Chinese spot has introduced a dedicated fall flavors menu, available through December 31.

Succulent Braised Pork Belly in a five-spice chef’s sauce, Wagyu Beef Rolls and a dramatically presented Garlic and Butter Lobster in Crispy Noodles are among the offerings. Pan-Fried Pumpkin Rice Cake from the dessert menu are crispy outside, sticky inside and good for vegans.