Most guests are either local residents or in town on business. American, with an emphasis on steaks and seafood, and it s far better than it even needs to be. In fact, the cuisine here is spectacular. All the fish is brought in daily and hand cut on the premises. Everything is exquisitely fresh.
Fresh oysters come from all over North America, wherever the harvest season is.
Chef Craig Rouse, a twelve-year veteran of Scott s in Costa Mesa, knows his seafood, and your taste buds will thank him. Crab stuffed colossal shrimp, baked with seasoned bread crumbs and served over a roasted tomato chive butter sauce, accompanied by Maytag blue cheese-infused mashed potatoes might make a grown man cry. But save your tears, and save room for dessert. The warm apple torte, a subtle marriage of delicate pastry, seasoned sauteed apples, brown sugar and vanilla bean ice cream served over caramel sauce is the Orange County dessert to end all desserts. Believe it or not, the brewery theme was a secondary plan that came about after the fine dining concept was in place.