Light, fresh and with a focus on seafood, these six dishes are in our seasonal rotation for summer dining at South Coast Plaza.

THE CAPITAL GRILLE

MAINE LOBSTER SALAD WITH CITRUS VINAIGRETTE

For a luxe lunch, it doesn’t get better than freshly poached and chilled North Atlantic lobster, piled high on arugula with generous chunks of avocado and petite seasonal tomatoes, dressed with a bright citrus vinaigrette. To elevate the experience, pair it with a glass of elegant Sancerre from the Loire Valley, found on the restaurant’s stellar wine list.

714.432.1140

Level 3, Bloomingdale’s Wing, Entrance is on Level 2
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OUTPOST KITCHEN

POKE BOWL

The contemporary Aussie beach vibe at Outpost Kitchen is underscored by owner Jay Lewis’ commitment to sustainable, local and organic ingredients. Pristine and perfectly seasoned ahi tuna is hand cut and heaped on a bed of rice, surrounded by garden-fresh veggies and finished with crispy shallots, green onions, pickled ginger and sesame seeds. Spicy mayo lends just the right kick.

714.852.3044

3420 Bristol Street
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KNIFE PLEAT

LEGUMES DE SAISON

Chef Tony Esnault’s signature masterpiece, legumes de saison, is customarily available as a course on the lunch prix fixe or the dinner tasting menu at the Michelin-star restaurant.  Evolving with each season, Esnault creates a culinary still life by carefully prepping and employing cooking techniques best suited for each vegetable. Expect to see in his summer’s bounty a mosaic of zucchini, yellow squash, eggplant, sun gold tomato, corn, green beans, Australian black truffle and more, fresh from the farmers market.  

714.266.3388

Level 3, Penthouse
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WATER GRILL

NEW ENGLAND LOBSTER ROLL

If there’s no trip to the Cape this summer, swing by Water Grill to savor one of SoCal’s best lobster rolls. The classic offering starts with a lightly toasted, split-top bun. It’s generously filled with sweet lobster that’s been gently mixed in a mayo dressing and garnished with minced chives. Or try it Connecticut style—chunks of warm lobster are enveloped in melted butter for a rich, savory taste. House-made French fries and pickle chips make the perfect accompaniments.  

949.208.7060

3300 Bristol Street, Segerstrom Center for the Arts
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ANQI BISTRO

MAMA’S CHICKEN PHO

In the mood for something warm and comforting yet light and delicate? Helene “Mama” An’s family recipe for chicken pho is on the menu only at the restaurant’s chic Noods & Dumpling Bar. The Vietnamese classic is elevated through artfully prepared slow-simmered broth, made from scratch daily. Poached chicken breast and rice noodles peek through the soup, served with an abundance of fresh herbs, bean sprouts, lime and dipping sauces. It’s aromatic and soul-warming.

714.557.5679

Level 2, Bloomingdale’s Wing
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SEASONS 52

SESAME-GRILLED SALMON SALAD

There’s something virtuous about enjoying a beautiful entrée salad, made satisfying with an expertly cooked piece of salmon. Season 52’s organic greens with sliced ripe mango, watermelon radish, wood-grilled red peppers and crunchy jicama are tossed with the house toasted sesame dressing and topped with grilled, flavorful fish.  All a mere 510 calories!

714.437.5252

Level 2, Bloomingdale’s Wing
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