A Tree Grows In Laguna: Oak Laguna Dazzles

Mahi Mahi with pistachio crust. Photograph by John Cizmas

Peripatetic executive chef Chris Tzorin—who in two years served as chef at Savannah Chop House, Kutsi, Café Tu Tu Tango, Sol Agave, and Tempo Urban Kitchen—is now at Oak Laguna Beach, not far from Tortilla Republic, where he also worked. Oak is perched on the second floor, with a stylish dining room, inviting bar, and wrap-around balcony. A striking photo—a cross-section of an oak tree—greets upon entry, and luscious floral arrangements abound. Standout fare includes a meatball starter with marinara, mozzarella, and brioche crostini; a frozen Nutella cappuccino; and the boozy Oasis mai tai. Also on the gifted chef’s menu: albacore stack with soy-Sriracha marinade, mango, avocado, and wonton chips, and pistachio-crusted mahi mahi with long beans and plum coulis. Lunch and dinner bring tacos (octopus, short rib) and sandwiches (hot chicken, Wagyu cheeseburger). Sunday brunch. Prices range from $6 to $38. 1100 S. Coast Highway, Laguna Beach, 949-940-3010, oak-lagunabeach.com

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