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Greer's OC: New Coffee Bean opens in Huntington

July 25, 2012|By Greer Wylder

Just steps from the beach is a new Coffee Bean & Tea Leaf designed to reflect the surf culture in downtown Huntington Beach.

Quiksilver and other action sports brands donated the surfboards that were used to build the art installation. There's a tall interior bar for socializing and a patio for relaxing after a day at the beach.

Coffee Bean & Tea Leaf, at 200 Main St., Suite 109, offers specialty drinks, fresh baked goods and Original Ice Blended drinks, including the latest limited edition Mocha Mudslide and Cookies and Cream. Free WiFi is available.

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The store is open from 5 a.m. to 11 p.m. Mondays through Thursdays, and 5 a.m. to midnight Fridays through Saturdays. For more information, call (714) 960-1582.

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Old Vine Café celebrates five years

Old Vine Café at the Camp in Costa Mesa has hit the five-year mark of serving fresh and delicious breakfasts, lunches and dinners with an emphasis on seasonal foods, great service and wines.

In celebration, chef/owner Mark McDonald and sommelier Mario Miranda are updating the wine list and reworking pairings for their famed community wine dinners and seasonal tasting menus. With the duo, expect exciting new, elaborate, regional food and wine pairing experiences.

At dinnertime, Old Vine Café offers four-course tasting menus such as seasonal, original, vegetarian, vegan, Italian, comfort, premium and epicurean dishes paired with wine priced from $65 to $80. You can also choose from tossed salads served with herb focaccia crisps, fresh handmade pastas or smaller plates to be shared.

Old Vine is also a favorite spot for breakfast, served from 9 a.m. to 3 p.m. daily. You can stop in for sweet, savory and comfort food such as biscuits smothered in Italian sausage, pancetta gravy and served with potatoes. The lengua omelet is excellent as well.

Lunch is served from 11 a.m. to 3 p.m. daily. You can choose from three-course set lunches, or a la carte. We recommend the panini served with your choice of mixed greens or homemade potato chips.

Favorites include the tuna melt with dill havarti cheese, the quattro formaggi with provolone, gruyere and pecorino "Soledad's Goats" cheese, shiitake mushrooms and arugula with pomodoro sauce for dipping, and pulled pork and chef's BBQ sauce with smoked gouda cheese.

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