The Bronze Quail has opened in Hotel Fullerton, replacing former Orange Coast restaurant of the year Journeyman’s Food + Drink. While that award-winning restaurant closed at the end of last year with executive chef Zachary Geerson planning to return to his home state of Florida with his wife to start a family, the restaurant replacing it aims to build on the legacy.
The Bronze Quail is helmed by executive chef Mark Piepkorn and features “progressive American dishes.” While that term may be thrown around, the offerings at The Bronze Quail certainly look to stand out.
Items at the dinner-only restaurant include a winter vegetable casserole with black garlic panisse, beef ribeye, charcuterie flatbread, and check this out, a savory lava cake with smoked alligator and gooseberry. There is also, of course, a Bronze Quail entrée with seasonal stuffing, carrots three ways, and barley porridge.
The bar aims to be offer equally interesting libations. It is run by bar director Steven Hayden, who was part of the Journeyman’s team. The bar menu boasts more than 30 signature drinks, plus a bevy of craft mocktails for those who don’t drink alcohol.
In addition to the menu’s a la carte offerings, there’s a six-course tasting menu with optional wine pairings. The Bronze Quail serves dinner from 5:30 to 10:30 p.m. Tuesday-Thursday and 5:30 to 11:30 p.m. Friday-Saturday.
Oh, and about that name. Bronze is said to be associated with humility, sturdiness, and being grounded, all traits aimed for in the restaurant’s menu offerings.
As for the bird in the restaurant’s name: “The quail is our state bird here in California,” Piepkorn says. “The combination of the two words best represents who we are as California-inspired and focused with a humility and sturdiness in what we offer. It’s something that resonates with our entire team, and we hope it does the same with our guests, as we continue to build on what Journeyman’s began.”
More info: thebronzequail.com; 1500 S. Raymond Ave., Fullerton