Wednesday, October 24, 2018

Las Brisas unveils new patio and dinner menus in Laguna Beach, CA

The food in this post were provided by Las Brisas but the opinions expressed here are my own.


Since last year, Las Brisas is my go-to spot for breathtaking views of Laguna Beach and a great foodie destination. With our lingering summer weather in SoCal, there is more time to enjoy the warm weather. In June, Las Brisas unveiled a new patio menu where the items are prepared in its outdoor kitchen. From an operations standpoint, it makes good sense to utilize the outdoor kitchen with staff dedicated to the patio. It frees up the main kitchen to stay on top of their dining room guests’ orders. The patio menu is as chic as the dining room menu with amazing “pub meets Mexican coastal cuisine” feel.

Let’s take a look:

Passion Fruit Mai Tai is made with Cruzan white aged rum, myers dark rum, orange curacao, pineapple juice, and passion fruit. I love Mai Tais and this passion fruit version  just puts it over the top for me. It reminds me of home.

Guacamole made with avocado and topped with pico de gallo and cotija cheese. It has a creamy flavor with slight chunkiness from diced avocado. The cotija cheese adds a nice saltiness while the pico de gallo brightens the palate with sweet tomatoes, zingy onion, and refreshing cilantro.

Skillet Nachos are fresh tortilla chips topped with pepper jack cheese sauce, black beans, Brisas sauce, pico de gallo, and cotija cheese. You can also add chicken tinga or short rib for an additional charge. We got it with short rib and it adds a nice beefy flavor and just melts in your mouth.

Taco Trios are three tacos served with your choice of black beans, fries, or side house salad. You can choose from ahi tuna, short rib, roasted portobello, and chicken tinga. We tried the short rib. It is guava and guajillo-braised beef topped with avocado, pico de gallo, and cotija cheese. These are the most tender and tasty beef tacos I’ve ever eaten. The beef is tender and just melts in your mouth. The condiments refresh the palate but that short rib is truly the star!

Brisas Burger is topped with Nueske’s bacon, roasted green chiles, charred scallion aioli, pepper jack cheese, lettuce, tomato atop a brioche bun and served with battered fries.

Grilled Salmon is served with roasted tomatillo sauce, fingerling potatoes, and charred asparagus.

Ahi Tuna Burger is seared ahi tuna patty topped with charred pineapple-mango relish, chipotle aioli, and served with battered fries. If you love burgers but just don’t feel like beef, this ahi tuna version will knock your socks off. I like how they made a course chop of the tuna like tartare, formed into a patty, and seared the outside. It is so much easier to eat than if it was a whole tuna steak.


A new dinner menu was unveiled in September which has several staple menu items, revamped dishes, and brand-new entrees and sides. 

Some parts of the dining room have been updated with a beautiful oceanic, underwater feel.

Let’s take a look:

Fried Calamari is topped with pepitas, lemon zest, chile flakes, and served with romesco aioli. The calamari are perfectly fried with a crispy exterior and tender interior. The play of slightly sour and slightly spicy is a nice touch. I also enjoyed the crunchiness of the pepitas.

Chicken Mole is epazote marinated chicken served with mole negro and topped with pico de gallo.

Branzino a la Plancha is served with pine nuts and heirloom tomato relish.

Panko Crusted Ahi Tuna served with grilled pineapple-mango salsa and guajillo sauce.

Prime New York Steak is served with grilled scallions, maldon salt, and Las Brisas steak sauce. I normally do not order this cut of steak, but I craved beef. I love this steak. The marbling is beautiful and is the most tender New York steak I have ever had. Even at rare, it is juicy and full of flavor.

New Zealand Lamb Shank is braised in pozole rojo, topped with pico de gallo and served with flour tortillas. If you love lamb like I do, you need to order this! The braise removes some of the gaminess from the lamb and makes the meat so tender. You don’t even need a knife as it just falls off the bone. Plus, if you like bone marrow, the shank has a nice helping inside. Ask for an extra straw to pick it out or just suck it out.

Can’t go home without dessert!

Mixed Berry Tostada is an almond Florentine shell with vanilla ice cream topped with agave glazed berries. It is a light end to a meal and comes with an edible bowl!

With the fall/winter holidays heading our way, Las Brisas is the perfect place to celebrate. This is also a great time to secure your company holiday parties as well!

For more information:
361 Cliff Dr.
Laguna Beach, CA 92651
+1.949.497.5434
  • Breakfast Buffet Hours: Monday through Saturday from 8 a.m. to 11 a.m.
  • Dining Room Hours: Sunday through Wednesday from 8 a.m. to 10 p.m., Thursday through Saturday from 8 a.m. to 11 p.m.
  • Patio Hours: Sunday through Thursday from 8 a.m. to 10 p.m., Friday and Saturday from 8 a.m. to 11 p.m.
  • Sunday Brunch Hours: 8 a.m. to 3 p.m.

If you enjoyed this post, continue reading these:
Las Brisas Menu, Reviews, Photos, Location and Info - Zomato

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