eating out
by tony reverditto
AVEO Table + Bar 1 Monarch Beach Resort
Dana Point 949.234.3900
monarchbeachresort.com /dana-point-dining/aveo-table-bar Best known for reimagined costal cuisine that
fuses healthy eating with seaside elegance, AVEO offers an al fresco experience for breakfast, lunch and dinner. The year old, Mediterranean concept restaurant embraces California’s seasonal bounty in a beautiful setting, featuring an outdoor terrace with expansive views of the ocean and the Monarch Beach Golf Course. Mimicking their “farm-to- table approach, the “Farm-to-Bar” menu features mouth-watering cocktails that also showcase local ingredients. Chef de Cuisine Donald Lockhart began his
ORANGE COUNTY RESTAURANT WEEK
Orange County Restaurant Week (OCRW) is
one of the region’s most celebrated culinary events and 2018 marks its seminal 10th year. This milestone, dining extravaganza showcases more than 150 participating restaurants, offering diners a county-wide variety of options from casual and family-friendly establishments to high-end fine dining. Each participating restaurant offers special
three-course, prix fix menus, many with a cocktail or signature item at no additional charge. Menus range from lunch at $10, $15 or $20, and dinner for $20, $30, $40 and $50 and an exclusive group of restaurants will offer a special $80 “Luxe” experi- ence menu featuring dinner with wine or cocktail pairings. OCRW gives O.C.’s most talented chefs and their kitchens a chance to personalize their menu to reflect their individual culinary style. President and Co-founder Pamela Waitt of
the O.C. Restaurant Association, who is also the executive producer and creator of the Golden Foodie Awards, as well as the guiding light behind
A ROMANTIC VIEW
EAT.DRINK.REPEAT
the Pacific Wine and Food Festival, continues her charge to illuminate all that the Orange County restaurant industry has to offer. The Rage Monthlyasked Pam what Orange
County chefs do differently from other restaurants throughout the country. This is how she defined it, “One of the greatest luxuries in our region is plentiful access to incredible produce. The food in O.C. is vibrant with color and flavor and less ‘beige’ than many areas in the rest of the country.” She went on to discuss why food lovers should dine out during OCRW. “With more than 150 restaurants participating throughout O.C., this is the week to explore new dining adventures…one bite at a time! Talented chefs from these innovative restaurants have put together really incredible menus, so this is the best moment to skip the grocery shopping, cooking and the dirty dishes.” For February, we’re recommending two of OCRW
participating restaurants that are perfect for that ro- mantic Valentine’s Day, ocean view dining, adventure or any other special occasion for that matter.
career at a young age, as generations of his family before him. After completing his culinary training, Donald worked at the Four Seasons Hotel Newport Beach and worked with Julia Child, cooking at the James Beard House in New York. His history includes the Robert Mondavi Winery, Pascal’s, Café Jardin, Fairmont Hotel Newport Beach, W Hotel and Delphine restaurant in Hollywood, as well as Hotel La Jolla’s Cusp restaurant.
50
RAGE monthly | FEBRUARY 2018
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