Twenty Eight’s New Winter Menu
Twenty Eight’s Executive Chef Jay Lacuesta introduces a new Winter Menu showcasing comforting meat-centric dishes and vibrant, flavorful vegetables of the season. Guests are invited to enjoy a Three Squash Agnolotti, hand-made fresh daily featuring a combination of the season’s three best kabocha, butternut, and delicata squash; and the house specialty, Kurobuta “Char Siu” Pork Shoulder, slow cooked and caramelized to perfection.
Chef Lacuesta’s Winter Menu sees the addition of the following dishes:
Uni + Bone Marrow Toast – hickory-smoked salt, brown butter breadcrumbs, chives
Mediterranean Octopus – soy garlic glaze, harissa-spiced roasted eggplant, pickled onions, frisée, lemon
Wagyu Beef Cheek – Imperial Farm beef cheek, romesco sauce, oranges, torn croutons, celery
Oxtail Noodles – braised, hand made wide egg noodles, caramelized onions, pork cracklings
Allen Brothers Ranch Dry Aged Bone-In Ribeye – 40 oz., garlic confit
“Char Siu” Pork Shoulder – 24oz Duroc Pork, lotus crepes, citrus tomato relish, fresh herbs, charred scallion sauce
In addition to Twenty Eight’s new winter menu, the restaurant offers seasonal craft cocktails and a weekday Happy Hour at the bar from 3p.m. – 7 p.m. Monday through Wednesday and all night Thursday and Friday.
Twenty Eight Restaurant & Bar is located at 19530 Jamboree Road tucked between Newport Beach and Irvine (adjacent to Google and Equinox). More information is available at https://www.twentyeightoc.com.