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Tabu Grill Restaurant Review: Much like the coves that lay tucked among the rocky Laguna Beach cliffs, Tabu Grill’s cozy space is practically hidden in plain sight. However, its reputation among local residents and visitors alike has long shone the spotlight on the sleek venue, and deservedly so. Under the tutelage of managing partner Nancy Wilhelm, the restaurant creates a mood of sophistication on a level that one may not expect from a coastal burg. The dark slate and wood hues that populate the eatery’s two dining rooms are accented by smartly crafted flourishes of color to temper the elegance with a relaxed vibe that she has dubbed “inspirational soul.” California cuisine, created in an open kitchen, includes simple appetizers like ahi poke or seared scallops paired with citrus segments and a tangerine beurre blanc, and entrées such as a thick tomahawk pork chop with polenta and Prime rib-eye with a blue cheese demi-glace. Desserts, perhaps a brown-butter-toasted banana bread with house-made salted caramel ice cream, further reflect the staff’s skill. Wine aficionados should note that Tabu’s list features a host of thoughtful selections from California and Europe. Guests who dine here from Sunday through Thursday can also enjoy a reasonably priced four-course prix-fixe menu.