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This contemporary steakhouse at The Ritz-Carlton, Laguna Niguel focuses on quality meats, wine and local, seasonal produce.


Dinner Fri.-Sat.

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enoSTEAK, Dana Point, CA

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

enoSTEAK Restaurant Review

About the restaurant & décor: At the compact-yet-comfortable enoSTEAK at The Ritz-Carlton, Laguna Niguel, bottles from its impressive wine list adorn the walls, along with paintings from local artist Sandra Jones Campbell. Tables and butterscotch-colored booths fill the sometimes-noisy space, which is dominated by a glass column of vino in the center of the room.

Food & Drinks: Executive chef Pedro Contreras oversees the culinary operations at the hotel, here assisted by chef Brian Sundeen. This contemporary steakhouse emphasizes local and seasonal ingredients with the goal of sourcing within California as much as possible. Every meal starts with complimentary chicken liver pâté in an effort to encourage guests to open their palate, preparing the way for such starters as ahi tuna crudo with charred onion au poivre or the little gem salad with persimmon, blood orange, feta and citrus vinaigrette. Chicken and seafood options like cedar-scented Una salmon are on the menu, but steak is king. Ranging from a coffee-rubbed Wagyu New York steak to an 18-ounce, 42-day dry-aged rib-eye, the cuts of all-natural, pasture-raised beef are prepared with skill and care. It's a trait that's also evident in the range of compound butters, which are made with herbs from the on-site garden. Cast-iron dishes convey à la carte sides of Yukon potato mash and truffled white cheddar cavatelli. The creative pastry team devises desserts that change every week. Wine connoisseurs will want to request the "Cellar List," with its verticals of old Bordeaux and Napa cult wines. Cocktails offer twists on classics, as in a blood orange Old Fashioned.

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