Costa Mesa, CA 92626
OC Weekly's Description
Unlike other posh joints, where the idea of comfort is to make average folks feel uncomfortable, Pinot is nothing but inviting. The French-Californian cuisine and atmosphere manage to be classy without being stuffy, and the roasted-lamb noisette is one of the best cuts around.
Prawns are spot prawns (local shrimp from the Pacific Ocean), Yukon potatoes, uni (sea urchin), Osetra Caviar, and pistachio vinaigrette. This is an artful blend of flavors, very light and awesome. The prawns were cooked to a soft consistency, missing the typical snap from a perfectly cooked shrimp. The potatoes were soft and velvety. The sweet uni contrasted well with the... More >>
Prawns are spot prawns (local shrimp from the Pacific Ocean), Yukon potatoes, uni (sea urchin), Osetra Caviar, and pistachio vinaigrette. This is an artful blend of flavors, very light and awesome. The prawns were cooked to a soft consistency, missing the typical snap from a perfectly cooked shrimp. The potatoes were soft and velvety. The sweet uni contrasted well with the slightly salty caviar. The pistachio vinaigrette was a bit too light in flavor but that didn't diminish the overall flavor perfection of the dish. The only thing missing was a contrast in textures. The elements of the dish were soft so just a bit of crisp or crunch would have been an interesting addition. This will not appear on the regular spring menu, but may pop up as a special now and then, so be on the lookout for it. Thumbs up, way up!
Halibut is roasted halibut, pea puree, Hen of the Woods mushrooms (maitake), and saffron emulsion. The halibut was perfectly roasted with a crispy, buttery exterior and melt-in-your-mouth juicy interior. The fresh peas resembled edamame (soy beans) in flavor. The pea puree was refreshing smooth and better than any pea mash you'll ever have. The mushrooms had a woody flavor and chewy texture. The saffron emulsion was light and paired well with the halibut. Thumbs up, way up!
Meyer Lemon Panna Cotta served with blood orange and honeycomb. The panna cotta was perfectly smooth and the lemon flavor was just right, not overbearing or sour. The honeycomb was a nice surprise adding a crispy texture to contrast the soft, creamy texture of the panna cotta. The oranges were perfectly sweet and tasted fresh from the orchard. Thumbs up, way up!
Tips from foursquare
Order oysters in the half shell with fine-spun mignonette -Champagne vinegar and shallots. The revelation is escargots, served not in the shell, but in a small rectangular porcelain gratin dish.
Chicken was amazing! Dessert yummy ... uh oh
There's no better time to dine at this award-winning French restaurant then #CMRW. See the complete lunch & dinner menu here:
Try the French martini
Charcuterie plate..... Escargot.... Short ribs, Manila clams Bouillabaisse and frog legs are awesome...
More California Restaurants in Orange County
Reviews and News
Chef, husband and father -- Alfonso Ramirez doesn't have time for a cold. We manage a few more answers before he disappears back into the... More on Pinot Provence »
Ch-ch-ch-changes happen all the time in the restaurant industry. Chefs leave and are replaced by someone with a vision more aligned with... More on Pinot Provence »
Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your... More on Pinot Provence »
More French Restaurants
Today's Daily Deal2 GA Tickets to Michael Woods at Create Nightclub ($40 value) View more Voice Daily Deals
World Affairs Council of Orange County Dinner Event with Former Special Assistant to President Clinton, Philip J. (P.J) CrowleyThe Westin South Coast Plaza Hotel
Tue, 6:30 pm
Outside South Coast Plaza
Fri, 5:00 pm
Scott's Seafood Grill & Bar
Sat, 12:00 pm
South Coast Plaza
Sat, 3:00 pm
South Coast Repertory
Sun, 2:00 pm
Renee and Henry Segerstrom Concert Hall
Wed, 8:00 pm
See More Events