Kimera Restaurant & Lounge
Google Building
19530 Jamboree Rd. (MacArthur Blvd.)
Send to Phone
Irvine, CA 92612
949-261-1222 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.Features
- Heart-healthy dishes
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Casual dressy
* Click here for rating key
Unlike other Dining As Art restaurants (Bistango, Bayside), which feature revolving art exhibits, art at Kimera is built right into the tomato-red walls, and we like the simple and classy design: titanium sliding windows, warm brown woods, artsy wrought iron and semi-circular booths. Hipsters in the latest fashions hang out either in the Zen-like dining room or the swanky indoor-outdoor lounge space. The bad news is Kimera has lost chef Chris Grodach but the good news is it has leaned on the Bayside chef, Paul Gstrein, to head the kitchens here. Fortunately, chef Gstrein brings his light yet flavorful cooking style to such appetizers as spice-rubbed seared ahi and an artistic beet salad. For mains, try the boneless pork chop with cremini mushrooms, soft polenta and white truffle essence. We also enjoy the nicely cooked New Zealand lamb loin, which comes atop pepper risotto and a spicy curry sauce. Desserts are not as elaborate, but still worth the reasonable price for a sweet treat, such as the moist warm chocolate torte with toasted almond ice cream. Compared to Bistango and Bayside, the wine list here is surprisingly small, but the choices include mostly topnotch California and French varietals.
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Unlike other Dining As Art restaurants (Bistango, Bayside), which feature revolving art exhibits, art at Kimera is built right into the tomato-red walls, and we like the simple and classy design: titanium sliding windows, warm brown woods, artsy wrought iron and semi-circular booths. Hipsters in the latest fashions hang out either in the Zen-like dining room or the swanky indoor-outdoor lounge space. The bad news is Kimera has lost chef Chris Grodach but the good news is it has leaned on the Bayside chef, Paul Gstrein, to head the kitchens here. Fortunately, chef Gstrein brings his light yet flavorful cooking style to such appetizers as spice-rubbed seared ahi and an artistic beet salad. For mains, try the boneless pork chop with cremini mushrooms, soft polenta and white truffle essence. We also enjoy the nicely cooked New Zealand lamb loin, which comes atop pepper risotto and a spicy curry sauce. Desserts are not as elaborate, but still worth the reasonable price for a sweet treat, such as the moist warm chocolate torte with toasted almond ice cream. Compared to Bistango and Bayside, the wine list here is surprisingly small, but the choices include mostly topnotch California and French varietals.


