Leatherby's Café Rouge, in Segerstrom Concert Hall, with a new chef and a brand new menu, has just reopened for the up and coming arts season.
Although most of their clientele are dining before a performance, we would like to encourage you to think of making a performance out of dinner at this strikingly handsome restaurant with its carefully crafted and highly enjoyable cuisine.
Drop by around 8 p.m. after the crowd is gone and take pleasure in a slow, leisurely meal in this contemporary, light and airy dining room with its floor-to-ceiling serpentine windows overlooking the dramatic arch at the Performing Arts Center, the promenade and the park.
High ceilings, tall white pillars and white marble floors are accented with burnt orange velour and leather booths. Pink lighting suffuses the room with a warm rosy glow.
Chef Ross Pangilinan prepares California cuisine with international influences, employing a skilled hand and a refreshing point of view as evidenced by his preparation of mussels. We've eaten a lot of mussels lately and this preparation was unique. The broth was made from long-simmered lobsters, coconut milk and the juices from the mussels, perked up with galangal root and bird's eye chili. The mussels this night were on the small side and a bit chewy. However, when the mussels were gone, we ate the wonderful broth with a spoon as a soup course.