Though the groundhog warned us about eight more weeks of winter, the fact remains that spring is on its way. And with the change of seasons always comes an exciting time in food – especially at your favorite restaurants.
My favorite go-to for a fine dining night out is Laguna Beach’s own award-winning Selanne Steak Tavern. Located in an exquisitely charming historic 1934 home on PCH the tavern is known for its delicious seasonal fare: locally farmed and fished so you get the freshest entrees and sides imaginable – from succulent steaks and chops, superb poultry, game and seafood, artisan cocktails, beers and for a burgeoning oenophile like me, selections from a singularly impressive 2,750-bottle wine list with a focus on California cult wines and other highly rated, world-class vintages).
On a recent evening out, my husband and I indulged in an opulent gourmet experience defined by standout cuisine, stellar service (hyper-attentive yet unobtrusive) and an elegant setting.
Thinking of the Farmer’s Market Soup (creamy artichoke with pear on this night), the divine melt-in-your-mouth Pacific Diver Scallops accompanied by cauliflower and picked shemeji mushroom), or their Scarlet Beet Root “Ravioli” – a pastaless take enhanced with artisanal goat cheese and hazelnut vinaigrette are enough to get my tastebuds watering. But what a treat to experience the incredible food and locale at once.
My strictly meat-and-potatoes husband opted for the cooked-to-perfection Cedar River Farms hand-cut filet mignon accompanied by smoked trumpet mushroom and cipolinni garnish, truffle butter and bordelaise. Although I typically lean toward seafood, I happily opted for a new nightly special called “The Chef’s Cut” – a rotating offering of exceptional entrees using not as well-known cuts of meats. The resulting dishes – like the Brazilian Picanha Steak (juicy, tender and succulent) – allow Chef Vince Terusa and his team to create something fun and flavorful for guests that are reflective of global cultures and cuisines.
Take your pick from any of the classic or seasonal dishes, sip of the curated wine list – and keep coming back for more. Winter, spring, summer or fall: there’s a taste for every season.
