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Dining Guide for Families in Orange County

ARC Expands with Social Patio for Spring Dining Al Fresco

ARC Food & Libations, located at Costa Mesa’s South Coast Collection, has introduced an outdoor Social Patio featuring outdoor seating created to add another dining dimension to the restaurant. The new Social Patio is the perfect setting for guests to enjoy lunch, dinner, or weekend brunch al fresco. The addition of 13 seats will also give guests waiting for a seat inside a more comfortable space to enjoy a cocktail or appetizer. The space will also function as a private dining area for those looking to host a quaint cocktail soirée or an intimate gathering. Lit with French gas lamps and a fire pit at its center, the patio is suited for year-round enjoyment.

The spring season at ARC also sees the addition of the following cocktails crafted by Bar Chef Koire Rogers:

  • GRAPPA SOUR: Muscat Grappa. Thyme. Strawberry. Meyer Lemon. Cava.
  • SPRING BERTHA: Tequila. Apricot. Lime. Carthusian Bitters.
  • SALTY DOG: Dark Rum. Applesauce. Lime.
  • LAMBDA LAMBDA: Mezcal, Mastiha. Dill. Pineapple.
  • THE SPRING WIND: Gin. Yellow Chartreuse. Meyer Lemon. Falernum.
  • FOR BITTER OR WORSE: Campari. Spiced Pear. Citrus. Honey.

Bar Chef Koire Rogers’ new menu of spring cocktails feature house made syrups, bitters and infusions, artfully crafted with seasonal, locally sourced ingredients. The new lineup of spring libations boast vibrant flavors brought to life by fresh, spring fruits including pineapple, Meyer lemon, and strawberry. Crafted to order, each drink recalls a simpler era where the sip replaced the slurp. To complement the scratch-bar element of ARC’s Beverage Program, each cocktail is served up or over hand-cut ice.

ARC is open daily from 11 a.m. to 11 p.m. and is located in Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite F). For more information, visit http://www.arcrestaurant.com.

Blom’s open kitchen demystifies the culinary process and serves to empowering the community with visible transparency and the use of quality, whole ingredients and tried techniques are presented in dishes that do not focus on one particular type of cuisine, but instead on simple, fresh and global flavors. In Blom’s open kitchen, everything is cooked over live fire, either on the grill (fueled with orange wood), or in the brick hearth (fueled by almond). The restaurant does not have a conventional range or oven, so anything and everything that gets cooked, gets cooked over wood.

The 2,000-square-foot location currently features 30 booth seats and 15 barstools indoors, an outdoor social patio with 13 barstools and fireplace seating, and will soon grow to feature a 10-guest seated back patio, where guests can enjoy full-service classic California dining under the warm Orange County skies. The space incorporates a design reminiscent of an American apothecary in the golden age, and the visual focus follows the theme of weathered wood, open flame, broken brick and the welcoming beauty of “at-home comfort laced with a chemist’s clean.”

An expansive bar looks in on the kitchen where tender and cook muddle the line between the two culinary centers of ARC. The bar gives way to all-booth seating nestled beneath an open ceiling that lends a sense of lifted limits and the freedom to wander.

Current kitchen and bar menus can be found online at http://www.arcrestaurant.com. ARC is located in Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite F; 949-500-5561), and is open daily from 11 a.m. to 11 p.m. News and specials can be found on ARC’s Facebook page at https://www.facebook.com/arcrestaurant.

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