Huntington Beach’s oceanfront dining has received an upgrade thanks to the new Lorea restaurant at Paséa Hotel & Spa.
The dining room was designed by Hatch Design Group. PHOTO BY JOHN DOLE PHOTOGRAPHY
Following a $5 million investment in its food and beverage program, Paséa Hotel & Spa has overhauled its culinary offerings, bringing guests the new Lōrea restaurant. Unveiled in early May, the coastal California dining concept has taken over the former Tanner’s space on the ground floor of the Huntington Beach hotel. Leading the charge is the property’s new executive chef, Scott Rackliff—a protege of celebrity chef David Burke—who is joined by chef de cuisine Stefan Pierce.
While guests may recognize the bones of Tanner’s, the indoor-outdoor restaurant has received a complete overhaul by Orange County’s Hatch Design Group. Local artist Chris Trisnan was tapped to hand-paint an eye-catching community table while walnut dining tables and booths offer plenty of places to sit back and indulge. A showcase kitchen allows patrons to catch a peek of the action in the back, and drinks continue to be slung from the signature 77-foot stone bar, one of the longest in Orange County.
Executive chef Scott Rackliff; PHOTO BY DAVID MURAO
“Lōrea guests will revel in a chef-driven menu inspired by land and sea, abundant with seafood, premier beef cuts, handcrafted libations, and immersive dining experiences that set the stage for memorable meals,” notes Rackliff, whose signatures include a duck and goat charcuterie board, seafood stew and a spicy little gems salad. “Our menu is approachable and meant to be interactive and shareable. We largely focus on locally sourced, sustainable ingredients while remaining sensitive and relevant to the seasons.”
Dry ice is poured over the pavlova featuring passion fruit, whipped coconut, mango and candied pineapple. PHOTO BY JOHN DOLE PHOTOGRAPHY
Roasted fruits and yogurt topped with a vanilla-honey glaze. PHOTO BY JOHN DOLE PHOTOGRAPHY
Those seasonal offerings are currently highlighted by homemade vegan cavatelli pasta, seared diver scallops and a whole market sh. On the sweet side, Rackliff serves up a decadent four-layer carrot cake and burnt cheesecake with strawberries and rhubarb. For photo-worthy moments, don’t miss the pillowy Parker House rolls served with an edible melting candle made of Turkish chili-lime butter or the fruity pavlova that billows with dry ice. Breakfast, weekend brunch and lunch are available alongside the thoughtful dinner menu.
Fresh cavatelli pasta with sugar peas, English pea mint pesto, ricotta and micro mint. PHOTO BY JOHN DOLE PHOTOGRAPHY
Cocktails and mocktails come courtesy of award-winning resort mixologist Miguel Sandoval. Don’t miss the Dutch Dancer, a deconstructed dirty martini topped with lemon olive oil laced with thyme and tarragon. Nightcaps or pre-dinner drinks are also highly encouraged at Paséa’s beloved rooftop lounge, now known as Treehouse on PCH. Expect refreshed seating by Restoration Hardware, teak daybeds, Taj Mahal quartzite stone fire pits and a new DJ booth.
The boozy affogato with vanilla bean gelato. PHOTO BY JOHN DOLE PHOTOGRAPHY
“Paséa has long established itself as the quintessential Southern California escape with unmatched ocean views and year-round programming,” says Vincent Savignano, director of food and beverage. “As the newest dining concepts in Huntington Beach, Lōrea and the refreshed Treehouse on PCH elevate the epicurean experience on-property and make Paséa a true culinary destination while simultaneously raising the bar for the restaurant scene in Orange County.”
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