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Exciting culinary journeys begin as several new restaurants open in Laguna Beach.
By Tanya A. Yacina
As they say, change is the only constant. And it’s no different with Laguna’s dining scene, which has been cooking up some new offerings over the past year, while the community also bid farewell to some longtime restaurants including The Stand Natural Foods, San Shi Go, Taco Loco, The Seahorse and Banzai Bowls. While it’s sad to see these local favorites close, all is not lost—with every door that has shuttered, an opportunity to fill the space has opened, and there are now many new eateries to try with more on the way.
One such establishment is Evan’s Gourmet, which opened in January, taking over the space previously occupied by Roux Creole Cuisine, which closed on New Year’s Eve. Chef and owner Evan Lewis, who also has a popular food stand at Sawdust Art Festival and a local catering company, has curated an “everyday menu that also has some upscale entrees”—a little something for everyone.
“I have created a local neighborhood eatery with gourmet, high-quality ingredients, all made with love,” Lewis says. “Locals feel at home and tourists can feel like locals. I am excited to have this opportunity and hope the community enjoys it.”
In addition to dinner hours Wednesday through Saturday, this cozy spot offers a Sunday brunch, acoustic performances by local musicians on Saturday nights and Sunday afternoons, and happy hour Wednesday through Friday from 5-6 p.m. For dinner, tuck into chicken Dijon, filet mignon with blue cheese butter, an Angus burger or ahi sandwich, but save room for butter cake with strawberries. Tip: A fried chicken special is offered on Wednesday nights.
Redefining Restaurants
Indeed, last year witnessed a slew of new restaurant openings. Finney’s Crafthouse, located in the historic White House restaurant space on Coast Highway, is a craft kitchen and bar designed to appeal to all ages. Carnitas nachos, pepperoni flatbread, burgers or mini lobster rolls are just a few of the menu choices to pair with a margarita flight or one of the many craft beers on tap. Finney’s opened in March 2023, as did upscale Chinese restaurant Red Dragon, which focuses on unique and authentic Cantonese cuisine. Shareable, family-style dishes echo traditional Chinese meals like stir-fried Wagyu beef, Peking duck and Hong Kong-style wok-fried noodles.
Last May and June, respectively, saw the acquisition of Rumari and Royal Hawaiian by new owners. Rumari, now part of the same ownership as Mozambique and Skyloft, offers Italian cuisine with a Greek influence on the reimagined menu, including grilled lamb chops, house-made pasta and chicken Parmesan. The vision for the new iteration of Royal Hawaiian—reopened by Los Angeles-based Boulevard Hospitality Group—was to pay homage to the history of the restaurant as one of the oldest Tiki bars in the country, and staple menu items like a pu-pu platter and grilled meats continue to be served for a taste of the islands, adding to the nostalgia.
Then, over the summer, Cabana Restaurant & Beach Club replaced Peruvian restaurant Suenos in August, serving contemporary Mexican beach cuisine while celebrating traditional fine dining with weekend brunch and dinner throughout the week.
In early fall, Bodega Laguna Cocina & Cantina moved into the space that was briefly filled by Laguna Fish Co., and combines coastal and central Mexican flavors that remind Executive Chef Angel Velazquez of the food he enjoyed as a child, including branzino zarandeado, halibut ceviche and tacos filled with carnitas, blackened fish, chorizo, charred mushroom and more.
“So far, we [have] had great support and positive feedback,” Velazquez says of the newest sister restaurant of Skyloft, Mozambique and Rumari. “[Patrons] love the concept, the relaxed ambiance, the spicy bold flavors and the margaritas—it makes them feel like they might be in a little hidden part of Oaxaca.”
Bodega Laguna also has an attached retail shop, La Tienda, where authentic items from Mexico, including vibrant glassware, ceramics, home decor and apparel, can be purchased. Customers may also dine or host a private event in the retail space.
In November, Breeze & Brew opened in The Wharf’s former space to offer a constantly evolving, “no boundaries” menu featuring staple dishes like ceviche, burgers, chicken sandwiches, fajitas and signature cocktails plus live music on some weekends. Nirvana Grille also rebranded in the fall as Nirvana Kitchen & Pantry, offering farm-to-table food and specializing in private space rentals for any group size, plus cooking classes, curated events and a market with house-made culinary delights.
“We focus our menu on food sourced seasonally for the freshest culinary experience,” says chef and owner Lindsay Smith. “Our focus has increased in assisting with nonprofit fundraising, corporate team building, small cooking classes or demonstrations, … and special tasting dinners.”
“The market, as well, has been a new addition that we will be expanding more online for pick up or delivery where you can get ready-to-heat-and-serve proteins, house-made soups, pestos, ravioli, family meals, ice creams, desserts, sauces, dressings, appetizers and more to make entertaining and the work week easier on individuals and families.”
Closing out 2023, Herb’s Place opened in December within Skyloft, and has been nicknamed “a barbecurated lounge.” The concept includes burgers, nachos, barbecue plates and boozy milkshakes served in a nostalgic space decorated with vintage band posters and iconic hues from the 1970s.
In recent months, the owner of Number 3 Restaurant in north Laguna changed concepts to Dai Mei Express Hot Pot, which also has a location in Irvine. Choose from hot pots with tiger prawns, lamb and seafood, or beef belly and seafood, all with a mix of mussels, clams, sausage, potatoes, tomatoes, onions, mushrooms and corn.
And in early March, chef Leo Bongarra opened the doors to Tango Laguna for farm-to-table dining downtown with globally-inspired tapas, sandwiches and entrees, curated wine pairings and cocktails all inspired by Argentinian and Californian cuisine.
Quick-Service Cuisine
Several smaller eatery concepts have also opened during the last year, including one of the most recent, Coast Kitchen, which took over the Coast Highway spot previously occupied by Taco Loco. This February, Coast started offering a menu of tacos, burritos, nachos, sandwiches and smash burgers.
A little over a year ago, in January 2023, The Taco Stand chain—started in San Diego and inspired by Tijuana taco stands—moved into the space long held by Taco Bell. The concept offers an authentic taco experience with handmade tortillas, high-grade meats and fresh ingredients coupled with flavored ice pops, churros and imported beer.
In March 2023, Grazie Grazie! Pizzeria set up shop in the north Laguna space that was formerly home to Gina’s Pizza in Boat Canyon Shopping Center; Grazie specializes in Neapolitan-style pizza with toppings from prosciutto to burrata and tuffles, and even one pie finished with pistachio pesto and honey. Downtown, Yummy Dogs began serving gourmet hot with creative toppings in April 2023 in a family-friendly space complete with an arcade. In July, Wigz repurposed Laguna Beach’s only wig shop into a sandwich shop, serving high-quality deli meats, fresh ingredients and breads from Bread Artisan Bakery.
“We haven’t had a proper sandwich shop in quite a while. While there are places that serve great sandwiches—Orange Inn and Jan’s [Health Bar], to name a few—we are 100% dedicated to the sandwich, which is what our town has needed,” co-owner Zac Cornwell says. “Combine that with our fresh, high-quality ingredients and it’s the perfect lunch spot for Laguna Beach.”
Two bakery concepts are also now available. Rye Goods opened in May and the b8kery by Selanne opened in October. Rye Goods is an all-organic sourdough bakery that works with small-farm, West Coast heritage grains and produce, and highlights the importance of locally sourced ingredients. In addition to baguettes, Danish rye, brioche, challah, bagels and other breads, Rye Goods offers sandwiches, soups, salads and breakfast items like avocado toast and an egg bagel sammy.
“Rye Goods fits Laguna’s passion for healthy food, its focus on the importance for community, and bringing more small business to the area,” says owner Sara Lezama. “I’m a local Laguna-ian and all I’ve ever wanted for Laguna is more local restaurants that match the vibe of the town. We make really yummy food that we think the community has asked for.”
The b8kery by Selanne, which opened in October, offers guests a neighborhood pastry and coffee shop in a cheerful white-and-pink interior with charming decorative touches, and an array of pastries from “bang pies,” like gourmet Pop Tarts, to muffins, cookies, cinnamon rolls, banana bread, scones and more.
For another type of treat, South Swell Ice Cream expanded from San Clemente to Laguna in June 2023 to cater to patrons with a sweet tooth. Vanilla or chocolate ice cream bars, frozen bananas and soft serve with creative toppings are just the tip of the iceberg in this ice cream parlor. The rotating menu allows patrons to even further their taste buds’ exploration of flavorful adventures.
Coming Soon
Additional new restaurants are slated to open soon. Pinafini Restaurant & Bar will feature fine dining that blends Mediterranean flavors with California style in dishes like grilled meats and calamari. Pinafini has announced it will open in early 2024 in the former Fishbone Kitchen & Bar space along Coast Highway. Only a few doors down, the space vacated by Rum Social Kitchen & Cocktails this past fall remains empty and waiting for the next culinary concept.
And in north Laguna, local favorite 242 Cafe Fusion Sushi will be returning soon. It closed when owner and chef Miki Izumisawa passed away in 2022. To honor her memory and legacy of culinary arts, the restaurant will reopen as Miki Sushi + Sake this April in the same location; the dining room is undergoing a remodel with all new finishes. Izumisawa’s original menu and the original female staff will be a highlight of the new concept, plus upgraded wine, sake and beer selections will be available.
“For those that have been there, the menu was exceptional and the same original menu will be available along with the ability to make reservations and order to go online,” explains proprietor Chris Olsen, who is also co-founder of the Wine Gallery in town. “The food and vibe were very unique to Laguna Beach. It was my wife, Heather, and myself, along with my business partner Greg Washer’s favorite restaurant in town. We are extremely honored to carry on Miki’s legacy and honor her life’s work.”
Stay tuned for more emerging concepts catering to the foodies of this town—with more to come and excited chefs and owners behind each concept, the summer months are looking pretty tasty for Laguna Beach.
Eye-Opening Elixirs
Several new coffee shops have also recently opened in Laguna Beach.
Jedidiah Coffee: Striving to keep Laguna caffeinated, Jedidiah Coffee opened this February and has created a commuity gathering place in north Laguna with consistent coffee drinks, pastries and other locally-made foods and snacks.
MoonGoat Coffee Roasters: Filling the long-empty drive-through coffee stand in north Laguna, the brand’s Pacific Goat Highway kiosk began grab-and-go coffee service last May with the motto of “Making Coffee. Better. Easier. Daily.” The business serves made-from-scratch foods and pastries, as well as internationally sourced coffees and teas, to delight customers with quick service.
Bear Coast Coffee: Opened in December on South Coast Highway, Bear Coast provides approachable coffee excellence to customers. Known for its version of a lavender caramel latte, the cafe shares its love for artisanal specialty coffee plus a lineup of breakfast sandwiches and bowls.
Endless Quest Roasters: Opened in early March in north Laguna’s Boat Canyon Shopping Center, Endless Quest ethically sources unique international specialty coffee beans and brings out the full potential of each flavor profile through small-batch roasting. The brand’s owners visit farms to participate in harvest and collaborate with producers.
