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Charlie Palmer at Bloomingdale's South Coast Plaza

3333 Bristol St. (Anton Blvd.) Send to Phone
714-361-4264 | Make Restaurant Reservations | Menu
Taste famed NYC chef Charlie Palmer's cuisine in this sleek and sophisticated South Coast Plaza space.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Mon.-Sat., Dinner nightly
Open late
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  • 3.0 star rating
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3.0 rating over 2 reviews
Dining room at Charlie Palmer at Bloomingdale's South Coast Plaza, Costa Mesa, CA

Charlie Palmer at Bloomingdale's South Coast Plaza Restaurant Review

: Chef and restaurateur Charlie Palmer (Aureole NYC, Aureole Vegas, Charlie Palmer Steak DC, Charlie Palmer Steak Vegas and Dry Creek Kitchen, among others) has elevated OC’s culinary scene with his New American cuisine and modern wine shop. Anchoring the Bloomingdale’s at South Coast Plaza, the interior features an airy main dining room with sunny yellow walls and organic touches like burlap curtains, rolled leather banquettes and wood floors. In addition to the private dining room, which serves as the casual DG Burger during the day, there’s also the barrel room downstairs that hosts special events and wine tastings. A business and ladies-who-lunch crowd shows up during the midday meal for the reasonable prix-fixe lunch deal ($20.13 for three courses, $29.13 with a glass of wine). Executive chef Sea Kyeong Kim, who has been a part of the restaurant’s team since its opening, has also worked at Aureole in New York and Charlie Palmer at The Joule in Dallas. Start with the house-made charcuterie plate, which has two kinds of pâté, dried salami, prosciutto and classic accoutrements. Meanwhile, an heirloom tomato salad with arugula pesto and baby mozzarella is given a twist with gazpacho sorbet. For mains, we enjoy the Moroccan spiced seared lamb sirloin or thyme scented steamed halibut with a bacon crust. Desserts are just as impressive, such as molten Black Forest cake or a trio of crème brûlée. A prix-fixe Sunday brunch features make-it-yourself Bloody Mary cocktails with both classic and non-traditional ingredients like freshly-made gazpacho juice, lime juice, Worcestershire, sriracha and crunchy celery sticks. The sleek lounge is a popular place for the post-work crowd to nosh on progressive tapas like head cheese croquettes and roasted bone marrow. Want wine? Charlie Palmer’s Next Vintage wine shop, overseen by “Cellar Master” Michael Frumin, features topnotch international varietals that can be bought by the glass, bottle or case. Guests can purchase a bottle in the store and enjoy it in the restaurant with a $25 corkage fee.

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