Bite: Harvest at Ranch

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The menu at Harvest—the expansive fine-dining room and bar at the relaunched Ranch at Laguna Beach—is inspired by California’s organic farming, ranching, brewing, winemaking, and distilling traditions. Ingredients are from the property’s 30-tree orchard and nearly half-acre garden, which can be seen amid beautiful views of the golf course and dramatic canyon. Chef Charles Imbelli was sous chef at Marcus Samuelsson’s famed Red Rooster. More recently, he helmed culinary operations at Ace Hotel in Los Angeles. On our first visit: pan-seared salmon, above left, with wild rocket, marcona almonds, and red pepper; a Mary’s half-chicken with roasted lemon marinade, beluga lentils, Swiss chard, and chimichurri; and a popcorn panna cotta dessert. Some history: Laguna Beach Country Club, a nine-hole golf course, opened on this spot in 1950 and added Ben Brown’s Restaurant in 1967; incarnations have included Ben Brown’s Motel and the Aliso Creek Inn. Toast the latest with a Cottage No. 5 cocktail: Templeton Rye, Luxardo syrup, Angostura bitters, and a float of Avery White Rascal.

Starters, $12 to $18; entrees, $18 to $26; sides, $9 to $10; desserts, $12. 31106 S. Coast Highway, Laguna Beach, 800‑223‑3309, theranchlb.com

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