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Britta's Cafe

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Britta's Cafe
Todd Barnes 

00000 - 00000 of 00000

00,000 of 00,000

4237 Campus Drive Irvine CA 92612

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  • American, Bistro, Breakfast, Brunch, French, Traditional
    Daily 7:30am-10pm
    $$ $$
    All Major Credit Cards, cash
  • Casual
    Patio/Sidewalk Dining, Takeout, Wheelchair Accessible, Kid Friendly
    Breakfast, Dinner
    Full bar
  • Accepted
    Lot Available
Description








Back to TopOC Weekly Critic News & Reviews | Write a Review
  • Eat This Now: Savory Bread Pudding at Britta\'s Cafe

    Eat This Now: Savory Bread Pudding at Britta's Cafe

    I maintain that Britta Kvinge Pulliam and her namesake cafe are the two O.C. culinarily treasures we most take for granted. It was Pulliam, after all, that was doing farm-to-table cooking when most of... More »

  • Grub Guide

    Grub Guide

    Thu, December 01, 2005

    If you read the Los Angeles Times—and, judging by their plummeting circulation figures, you don't—you read the great Nov. 21 front-page story by Jerry Hirsch declaring goat meat popular. About time, goat-cheese-loving Americans: goat is light,... More »

  • Continental Drift

    Continental Drift

    Photo by Jack GouldIt's not all neutrinos and stem cells at UC Irvine. "So, have you been to Britta's yet?" asks a molecular biologist who's discovering how to reverse the crippling effects of multiple sclerosis in test mice when he's not trying... More »

Main Menu
Winter
Sample Menu Only Call For Current Selections
 
Artichoke
steamed with olive oil, balsalmic, garlic & fresh herbs
 
Iceberg Wedge
with blue cheese, gingered pecans & grapes
 
Nut Crusted Beef Short Ribs
boneless with whole grain mustard au jus creamy polenta
 
Roasted Pork Shank
sauerkraut with mashed potatoes
Spring
Sample Menu Only Call For Current Selections
 
Fava Bean Crostini
with shaved parmesan
 
Steamers
wood oven roasted with tomatoes, garlic, herbs & chardonnay
 
Mt. Tam & Strawberry Salad T
tossed with spring greens topped with hazelnuts
 
Pot Roast
with baby turnips & carrots on a bed of mashed potatoes
 
Spanish Vegetable Tortilla
opped with herb salad
Summer
Sample Menu Only Call For Current Selections
 
Tinkerbells & Brie
with roasted garlic & crostini
 
Duck Confit
on a bed of mixed greens
 
Asparagus & Goat Cheese Salad
with teardrop tomatoes in a mimosa-dijon vinaigrette
 
Bratwurst & Saurkraut
with homemade spaetzle
 
Pork Tenderloin
with blackberry-rosemary infusion, homemade spaetzle & cabbage tangle
Fall
Sample Menu Only Call For Current Selections
 
Northwest Sand Dabs
with a mirepox of root vegetables
 
Oven Roasted Pear
with goat cheese, gastrique & baby greens
 
Ceasar
with hearts of romaine, tossed with traditional caesar dressing
 
Wood Oven Baked Chicken
with mashed potatoes & seasonal vegetables
 
Calzone
stuffed with chicken, fresh basil, mozzarella & roasted tomatoes
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