Driftwood Kitchen

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Located adjacent to The Deck on Laguna Beach, Driftwood Kitchen showcases fresh seafood, hand-shucked oysters, steaks and artisan cocktails led by acclaimed Chef Rainer Schwarz. The space encompasses a classic California Coastal vibe with breathtaking oceanfront views.  You can’t get any closer to the waves and every seat in the room has a spectacular view. The new Stateroom Bar within Driftwood Kitchen serves as a place to enjoy artisan cocktails with an emphasis on Bourbons and Whiskeys, artfully and creatively blended into tasty concoctions with a play on classic cocktails.  The acclaimed ocean-front eatery boasts an innovative menu that changes with the seasons, presenting guests with an unparalleled seaside dining experience. Upon reviewing the menu, we noticed a lot of fish amongst beef and pork, so we asked Chef Rainer if there was a protein of choice? ”There always is a lot of fish on the menu – it is definitely our protein of choice. Driftwood Kitchen focuses on California cuisine that’s inspired, yet prepared simply, with a focus on seasonal ingredients and the ocean that’s right in our backyard. I draw inspiration from many places for this menu and I have partnered with some of the best purveyors around, but the primary focus is on the diversity and freshness that the ocean provides us with. With that said, our menu changes frequently with the seasonality of the seafood we serve – throughout the year, you’ll see Northern Halibut, Soft-Shell Crab, Copper Salmon, and Razor Clams.” Those dining at Driftwood Kitchen during the warm summer months will enjoy a new lineup of dishes including Chef Rainer’s Hamachi Collar, Chilean Seabass, and Branzino. Having a strong menu throughout the year is what will keep guests coming back.  Signature must have starter dish- Yellowfin Tuna Tartare in a sweet crunchy miso sesame taco

Pastry Chef Rene Baez introduces a new lineup of decadent desserts at Driftwood Kitchen in Laguna Beach. His new after-dinner menu boasts scratch-made sweets composed of artisanal ingredients prepared in-house daily, and complemented with dessert wines and ports. Chef Baez’s new desserts demonstrate a mastery of technique achieved through the balancing of complexity and simplicity. This new lineup of spring desserts is brought to life through the unique textures and bold flavors expressed in each bite. Among his new desserts is a rich Braeburn Apple Brioche served a la mode with a slab of Turkish honeycomb and the Espresso Coffee Sabayon which really means valrhona double chocolate mousse (with tiny vanilla crunchy meringues) We find that there are no wrongs on the entire menu, and are thankful that Chef Rainer does prefer chocolate over fruit unless its summer time, where there’s an abundance of fresh stone fruit.  We just can’t our eyes off the Strawberry Tres Leches- my favorite fruit and favorite dessert combined into one dish, just brilliant.

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Luxe Tip:  Try Chef Rainer’s signature dish “The Texas Redfish”. “We worked on this a long time to get right. It sounds simple, but you really have to find the right fish, frying oils, seasoning, etc., to fry whole. We love it and, in my opinion, it’s perfect. We will never remove this item from our menu.”

Images by: Anne Watson Photography

Address: 619 Sleepy Hollow Ln, Laguna Beach, CA 92651

Phone: (949) 715-7700

Website: www.driftwoodkitchen.com/

Facebook: Driftwood Kitchen

Instagram: @driftwoodkitchn