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Dining Guide for Families in Orange County

Corona Del Mar’s Five Crowns Celebrates 50th With Winter Menu

We dined as a guest of the venue


It has been about 15 years since I’ve dined at Five Crowns in Corona Del Mar. That is until recently, when I was invited to a five-course tasting featuring a winter menu brought to life by Executive Chef Steve Kling in celebration of the restaurant’s 50th year catering to locals and vacationers alike.

While I remember little of the actual meal I had there so long ago, I do remember the warm pub like atmosphere and mostly just having a good time with sidesplitting laughter with the family and friends I was with while on a visit from New York City.

With so much time gone by and very vague memories of my first dinner there, I was unsure of what to expect The Five Crowns has been a family owned and operated Corona Del Mar mainstay for decades. And to be honest one of my thoughts was, this can bring about a complacency and staleness. Was this the reason I couldn’t remember specifics about my first meal? I wasn’t sure.

What I can tell you though is 15 years later, I truly enjoyed, not only the company of my dining companions, but the actual meal itself. As we arrived, we were whisked upstairs for a cocktail and a little Five Crowns history in their speakeasy. This speakeasy has private Holiday Party written all over it. But that’s another blog post.


After a toast and a little history recounting the beginnings of Five Crowns starting with founder, Richard Frank’s dream of opening a restaurant in the style of an old country English style inn, which has since passed through generations and is still family run, we were seated downstairs in the beautifully candlelit greenhouse.

Our meal, a five-course wine and food tasting, was delicious and every bit memorable.


We started with Butternut Squash Soup with maple-glazed panceltta paired with MV Poederer Estate, Brut, Anderson Valley. I am such a fan of Butternut Squash Soup. It really captures the essence of both fall and winter.


Followed by the Mediterranean Sea Bass with shrimp, cauliflower florets, caper browned butter, chervil followed accompanied by 2014 Opolo, Viognier, Central Coast.


And why do I always fall for pasta? It is the bane of my existence, mostly because I love it and it loves me way too much right back. It just sticks to me… forever. And this was housemade. Just stop! This Fall Vegetable Lasagna with braised kale, mushrooms, arugula, and parmigiano was the table favorite and was paired with a 2011 Principi di Butera, Nero d’Avola, Sicilia DOC.

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As wonderful as that lasagna was, my favorite dish of the evening was the Deckle Steak with sweet potato coins, haricot vert, and herb butter paired with the 2012 Bishop’s Peak, Elevation, Paso Robles. I typically don’t order steak at a restaurant, but, oh.em.gee, I loved this cut and the preparation… so much succulence and flavor.


And to top it all off? Apple Crumble with a scoop of Straus vanilla bean ice cream paired with Alvear 1927 PX Sherry. A perfect dessert.

I am truly looking forward to my next winter dining experience in the warm, inviting atmosphere of Five Crowns.

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.

Five Crowns Menu, Reviews, Photos, Location and Info - Zomato

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