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Pinot Provence

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686 Anton Blvd. Costa Mesa, CA 92626

714-444-5900

http://www.patinagroup.com/pinotProve...

1 User review Write A Review

OC Weekly
Recommended

686 Anton Blvd. Costa Mesa CA 92626

Cuisine(s): California, French

Hours: Sun 7pm-9pm, Mon-Wed 6:30am-9pm, Thu-Sat 6:30am-10pm

Price: $$$$ $$$, $$$$

Payment Types: All Major Credit Cards, cash
Attire: buisness casual

Features: Delivery, Fireplace, Patio/Sidewalk Dining, Wheelchair Accessible

Serving: Breakfast, Brunch, Dinner, Lunch

Entertainment: Live Entertainment
Alcohol: Full bar

Reservations: Accepted, Online Reservations Available

Parking: Lot Available

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.

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ocfooddiva | fullerton, CA | 23 Reviews

5
| Sat, April 13, 2013

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!

On the Line: Alfonso Ramirez of Pinot Provence, Part Two

By Anne Marie Panoringan | Wed, March 06, 2013

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 kitchen.Read our interview with Alfonso Ramirez of Pinot Prove... More »
On the Line: Alfonso Ramirez of Pinot Provence, Part One

By Anne Marie Panoringan | Tue, March 05, 2013

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 that of the establishment. Alfonso Ramirez now helms the kitche... More »
On the Line: Jason Petrie of Pinot Provence, Part Three

By Anne Marie Panoringan | Thu, January 19, 2012

Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while ... More »
On the Line: Jason Petrie of Pinot Provence, Part Two

By Anne Marie Panoringan | Wed, January 18, 2012

Chef Jason Petrie reflects on his passion for food as the conversation turns to Pinot Provence's upcoming spring menu (including new desserts!). You'll also find out the recipe he's so proud of, which... More »
On the Line: Jason Petrie of Pinot Provence, Part One

By Anne Marie Panoringan | Tue, January 17, 2012

We first met Jason Petrie at Dux In Tux in November. He had us at truffle (and candied-bacon-and-mushroom risotto -- but not all at once!). Between his Michelin-earning stint at Aureole in Las Vegas a... More »
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Dinner Menu

Appetizers

$16.00

Charcutier Plate
duck prosciutto, chicken terrine, fried rilletes, potted pork, grilled bread, smoked butter, guanciale

$13.00

Salad D’canard
mission figs, duck prosciutto, radicchio, arugula, frisee, goat cheese beignet, elder flower vinaigrette

$9.00

Soupe À L’oignon
brioche, gruyere gratinee

$11.00

Caesar “mille-feuille”
romaine hearts, parmesan crostini, caesar dressing, white anchovy

$13.00

Clam & Gnocchi
manila clams, gnocchi, garlic, white wine, panko bread crumbs

$14.00

Escargots En’ Croute
burgundy escargots, pernod butter, garlic chips, crispy brioche, parsley gremolata

$13.00

Kurabota Braised Pork Belly
long pepper maple gastrique, okinawan sweet potato purée, frisee fin herb salad

$14.00

Cuisses De Grenouille
frog legs, honey and parsley, garlic puree, mushroom sauce

1/2 Doz $18.00

Les Huitres
seasonal oysters, traditional garnish, non-traditional garnishes

Entrees

$19.00

Moules Marinieres
pei mussels, crispy bacon, leek fondue, fennel, grilled bread

$28.00

Saumon
scottish salmon, cipollini onion soubise, braised turnips, béarnaise

$29.00

Maine Diver Scallops
celeriac purée, braised celery, black garlic, celery salad, pistachio

$26.00

Poulet
roasted organic chicken breast, butternut squash, parsnip purée, romanesco, truffle jus

$27.00

Canard Cassoulet
duck confit, flageolet beans, duck rillete, natural duck jus

$30.00

Agneau
lamb rib-eye, braised lamb shank, roasted sunchokes, dates and tarragon, vadouvan scented lamb sauce

$35.00

Boeuf
14oz. kc steak, steak fries, romaine leaves, crème fraiche, peppercorn sauce

$29.00

Braised Short Rib
sweet potato puree, honey braised bacon, cipollini onions, bone marrow butter

Sides

$7.00

Truffle Mac & Cheese

$8.00

Wild Mushrooms

$7.00

Pinot Fries

$9.00

Bacon

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Pinot Provence

686 Anton Blvd. Costa Mesa, CA 92626

714-444-5900

Description

ocfooddiva | fullerton, CA | 23 Reviews

On the Line: Alfonso Ramirez of Pinot Provence, Part Two

By Anne Marie Panoringan | Wed, March 06, 2013

On the Line: Alfonso Ramirez of Pinot Provence, Part One

By Anne Marie Panoringan | Tue, March 05, 2013

On the Line: Jason Petrie of Pinot Provence, Part Three

By Anne Marie Panoringan | Thu, January 19, 2012

On the Line: Jason Petrie of Pinot Provence, Part Two

By Anne Marie Panoringan | Wed, January 18, 2012

On the Line: Jason Petrie of Pinot Provence, Part One

By Anne Marie Panoringan | Tue, January 17, 2012

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