Farm-to-table, local, and seasonal . Those are just a few words to describe the ongoing trend of many OC restaurants. One restaurant who takes that trend seriously is “Chapter One” , the urban, streamlined, art-deco restaurant in Santa Ana headed by New Executive Chef Jason Montelibano.
Chef Jason brings exciting additions and direction to “Chapter One”. Highlights on the new fall menu include a ‘Bird’s Nest’ that consists of three mini Scotch eggs, frisee salad, bacon jam, mustard sauce; The tuna 2-Step featuring sesame-panko crusted ahi filet on a bed of stir-fried organic vegetables, spicy ginger-citrus oyster soy sauce, peanut butter powder accompanied by a tuna tartar with roasted corn, scallions, cilantro, ginger vinaigrette; and a Little Fried Hen that is braised than fried and served with ginger risotto, fried garlic and soy ponzu.
“When I revamped the menu I wanted to stay true to our concept and our guests. Regulars will notice that many of the dishes have a new spin and presentation, but with a familiarity. Like a 2.0 version,” explains Montelibano.
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