Optional Dine-Arounds
On Wednesday and Friday evenings participants are on their own for dinner. We are pleased to recommend a number of restaurants, where we have placed a hold on tables.
Each of these venues will allow a reservation of approximately 10 people at one table for a la carte dining from their regular menu, but you should check the individual restaurant listings as size restrictions and reservation times. The restaurants are within 20 minutes from the hotel.
Registration for Dine Arounds will begin approximately 60 days prior to departure, but you can always send us an email now to make reservations early.
If you wish to reserve a group larger than 10 at any restaurant then please email us directly at advocatestrips@gmail.com as soon as possible, and indicate the restaurant, group size and time you wish to reserve. We will contact the restaurant to request a special reservation. Please note that with large groups the restaurant will typically require you to preselect a fixed menu. Please also note that there is no guarantee that the restaurant will accommodate a larger group.
We will arrange round-trip transportation from the hotel lobby to the restaurant you reserved with us. Please be in the lobby no later than 30 minutes prior to your reservation to ensure you are on your designated shuttle. You are always welcome to arrange your own transportation to your dinner if you prefer, but please let us know in advance so the group vehicle isn’t delayed.
Friday Night - Large Group Dinner
There is a great large-group dining option at Javier's on Friday night only. We are creating a fixed menu option for a large communal meal for 30 people. Javier's is a fun Mexican restaurant. We will be designing a sampling menu of some of their best dishes. Those that choose this option are really choosing it because they want to be part of a fun collective meal where you surrender your menu choices to us.
Restaurant Selections
BROADWAY (Wednesday & Friday)
Type of Cuisine: Progressive, American
Location: 328 Glenneyre Street, Laguna Beach
Website: www.broadwaybyamarsantana.com
About:
Chef Amar Santana's cuisine features French culinary techniques, highlighting seasonal ingredients and unexpected flavours, with a focus on local farms.
Starters include grilled charred Spanish octopus, seared Hudson Valley foie gras, roasted beef bone marrow and Japanese Hamachi sashimi.
Main dishes range from pan seared Maine sea scallop, and herb roasted Mediterranean Branzino to spiced rubbed rack of lamb and grilled marinated prime skirt steak.
Menu items are subject to change daily. The beverage offerings emphasize innovative cocktails and boast one of the area’s most, well-regarded wine programs.
Reservations:
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DRIFTWOOD KITCHEN (Wednesday & Friday)
Type of Cuisine: California Cuisine
Location: 619 Sleepy Hollow Lane, Laguna Beach
Website: www.driftwoodkitchen.com
About:
Experience oceanfront breezes, crashing waves and breathtaking views of spectacular sunsets at the Driftwood. Chef Rainer Schwarz’ primary focus is on an ocean to table dining experience of the freshest and finest seafood, alongside breathtaking views of the sparkling Pacific.
Features range from hand-shucked oysters, whole fried Branzino, sesame crusted Ahi Tuna, and grilled swordfish to a petite filet accompanied by braised short ribs, or a Omaha rib eye steak.
Reservations:
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JAVIER'S (Friday only)
Type of Cuisine: Modern Mexican
Location: 7832 E. Coast Hwy, Newport Beach
Website: www.javiers-cantina.com
About:
Javier’s originality and menu variety are attributed to the staff originating from different regions of Mexico, who have shared their favorite recipes, showcasing authentic tastes and flavours.
There is a range of Mexican cuisine on the menu. One of the most popular dishes is the Cabo Azul, composed of a Maine lobster enchilada in a creamy pasilla sauce, with a grilled chile relleno stuffed with Monterey Jack cheese, shrimp and fresh Dungeness crab. Dishes range from Mexican classics to Mexican gourmet and from seafood ceviche to grilled steaks. Javier’s also features premium rare tequilas, margaritas and craft cocktails.
Reservations:
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SAPPHIRE (Wednesday & Friday)
Type of Cuisine: Distinctive International Influences
Location: 1200 South Coast Hwy, Laguna Beach
Website: www.sapphirelaguna.com
About:
Chef Azmin Ghahreman’s seasonally evolving menu philosophy is to feature ingredients inspired by cultures from around the world. He is a chef, sommelier, master mixologist, and expert in global spices and cooking techniques. Adjacent to the restaurant is a gourmet specialty shop.
Features range from vegetable gazpacho, braised pork Chile verde, seared Hamachi, banana curried black cod and Hawaiian styled steamed barramundi to pan-seared beef tenderloin & lobster ravioli, and Colorado Lamb Sirloin.
Reservations:
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STUDIO (Wednesday & Friday)
Type of Cuisine: Modern French Cuisine infused with California influences
Location: Montage Hotel
Website: www.montagehotels.com/lagunabeach
About:
Executive Chef Craig Strong innovative fare, draws inspiration from a breadth of cultures to create succulent dishes. With access to the finest seasonal and artisanal products from local purveyors, the menu is ever-changing.
Studio has most recently been recognized with Five Stars from Forbes, Three Stars from Los Angeles Times, Robb Report as one of ‘America’s Finest Dining Restaurants,’ and Food & Wine magazine’s ‘Top 50 Hotel Restaurants’. It is also rated one of Zagat Survey’s ‘America’s Top Restaurants’.
If you are interested in a Chef’s Table, interactive evening for a group of 10, in a private room adjacent to the kitchen, please let us know and we will confirm if the space is available. The cost is $225 per person, plus beverages.
Reservations:
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TEEMU SELANNE'S STEAK TAVERN (Wednesday & Friday)
Type of Cuisine: Steakhouse
Location: 1464 South Coast Hwy, Laguna Beach
Website: www.selannesteaktavern.com
About:
Located in a restored 1930’s cottage, Chef Joshua Severson creates distinctive versions of contemporary American steakhouse fare, and his talented pastry crew pleases diners with playful retro-treats.
Features include expertly seared filet mignon or châteaubriand, served with a side of parsnips, butternut squash or Yukon Gold mashed potatoes. The favorite signature side dish is the Mac & Cheese – a decadent five cheese fondue topped with brioche crumbs. The menu also features several seafood and vegetarian dishes.
Selanne’s 34-page drink menu is full of rare wines, mostly from California, barrel aged cocktails and other exquisite liquid treasures such as an 80-year-old sherry.
Reservations:
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THREE SEVENTY COMMON (Wednesday & Friday)
Type of Cuisine: Globally influenced locally sourced
Location: 370 Glenneyre Street, Laguna Beach
Website: www.370common.com
About:
Chef Ryan Adams, opened Three Seventy in 2011, and by 2014, was awarded Top Chef of the Year. Adams, offers a dense menu of feel-good, diet-be-dammed dishes that ring of modern comfort food with global inspirations. The presentation and combinations of flavours are sophisticated and electric.
Starters range from crispy flatbread with wild mushrooms, thyme nuggets of aged farmstead cheese, blazing-hot shank bone full of rich, sticky marrow ready to spread on yeasty grilled bread to the fluffy kale-pear-currant-pecorino salad.
Mains include duck “loco moco”, trout with almond brown butter, scallops, and short rib shepherd’s pie.
Reservations:
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WATERMARC (Wednesday & Friday)
Type of Cuisine: New American
Location: 448 South Coast Hwy, Laguna Beach
Website: www.watermarcrestaurant.com
About:
With an inspiring menu, Chef Marc Cohen’s bistro features more than 30 wines by the glass, 26 grazing plates and a range of main dishes. Dishes range from artichoke risotto, to a filet three ways, and diver scallops to bacon wrapped dates and potato purée trio and sizzling garlic shrimp to vegetable, poultry or seafood paella.
Innovative cocktails are available from classics such as the 'Brandy Alexander' or 'Sazerac', each made with traditional French cognac, to modern renditions like 'Fire and Ice' blending Grey Goose citrus vodka with jalapenos, cucumber and lime.
Reservations:
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