Charlie Palmer at Bloomingdale’s South Coast Plaza debuted last week. The 11,000-square-foot space is on the ground floor of the Orange County store, and Chris Smith of CMS Design is responsible for the restaurant’s modern look, which includes natural elements like flooring and cabinets constructed from reclaimed wine barrels.
Leather chairs seat 146 in the main dining room, and orange glass panels divide a central banquette into four tables. A walnut wood-topped bar seats 13, and a lounge with mid-century-style chairs and metal and glass tables seats 60. Two private rooms seat 25 at adjustable decanting tables. The venue also features wireless "eWinebooks"—handheld, computerized wine lists—and Next Vintage, an adjacent retail wine space that stocks 800 bottles.Executive chef Amar Santana’s menu includes seasonally inspired entrées like lemongrass poached lobster with baby bok choy, and aged New York sirloin with chipotle butter and shallot confit. The lounge menu’s offerings include salt cod fritters with sauce romesco and tuna tartare with spicy cod roe.
Leather chairs seat 146 in the main dining room, and orange glass panels divide a central banquette into four tables. A walnut wood-topped bar seats 13, and a lounge with mid-century-style chairs and metal and glass tables seats 60. Two private rooms seat 25 at adjustable decanting tables. The venue also features wireless "eWinebooks"—handheld, computerized wine lists—and Next Vintage, an adjacent retail wine space that stocks 800 bottles.Executive chef Amar Santana’s menu includes seasonally inspired entrées like lemongrass poached lobster with baby bok choy, and aged New York sirloin with chipotle butter and shallot confit. The lounge menu’s offerings include salt cod fritters with sauce romesco and tuna tartare with spicy cod roe.
Charlie Palmer's new eatery
Photo: Max Wanger
The main dining room has a modern look.
Photo: Max Wanger
The lounge features photography by Roberto Dutesco.
Photo: Max Wanger
