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While we do our best to ensure the accuracy of our listings, some venues may be currently temporarily closed without notice. Please confirm status on the venue website before making any plans.

"Truly Fine Dining"

This restaurant provides a unique dining experience in a 1930's Spanish home. It opened in 1972 and has continued to receive many awards including the "Best of Excellence" from Wine Spectator.The prix-fixe menu starts first with cocktails and hors d'oeuvres in the wine cellar. Then guests are seated in the dining room for appetizers followed by either fish or fowl and a salad. Next there is an intermission during which guests meet the owner and chef Michael Phillipi. You get to take a tour of his kitchen and a stroll on the patio and art gallery before returning to your table. The main course might comprise of Beef Wellington, Cote de Boeuf, prawns with champagne beurre blanc, sirloin of lamb or duckling with sundried cherry sauce, depending on the day of the week. Plan in advance, as dinner is by reservation only. Your dinner experience will last around three and a half hours. Reservations for weekend dinners must be made approximately four weeks in advance, while a weekday reservation can be made about a week in advance.
2932 East Chapman Avenue, Orange, CA, United States, 92869
Today: Closed Now
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Wednesday to Sunday 07:00 PM to 11:00 PM
"Truly Fine Dining"
This restaurant provides a unique dining experience in a 1930's Spanish home. It opened in 1972 and has continued to receive many awards including the "Best of Excellence" from Wine Spectator.The prix-fixe menu starts first with cocktails and hors d'oeuvres in the wine cellar. Then guests are seated in the dining room for appetizers followed by either fish or fowl and a salad. Next there is an intermission during which guests meet the owner and chef Michael Phillipi. You get to take a tour of his kitchen and a stroll on the patio and art gallery before returning to your table. The main course might comprise of Beef Wellington, Cote de Boeuf, prawns with champagne beurre blanc, sirloin of lamb or duckling with sundried cherry sauce, depending on the day of the week. Plan in advance, as dinner is by reservation only. Your dinner experience will last around three and a half hours. Reservations for weekend dinners must be made approximately four weeks in advance, while a weekday reservation can be made about a week in advance.
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