Casa Laguna Inn
Reviewing Ristorante Rumari 27 Mar 2012, 3:45 pm
When you’re visiting Laguna Beach and you are looking for a hearty, satisfying dinner with wine for a reasonable price, nothing fits the bill better than Italian food and Italian wine--and Laguna has more than a few Italian eateries. One of our favorites is conveniently located just a half mile north of Casa Laguna on the same side of Pacific Coast Highway. Operated by the Crivello family for more than 18 years, Ristorante Rumari, is classic Italian in every way. The place is small but classy, with a nice bar area and friendly efficient staff. We recently went there with friends. Everyone had something different, and everyone loved what they had – including Gnocchi Al Pesto: Tender potato dumplings in a creamy pesto sauce; Penne Al Samone: Penne pasta in a tomato-cream sauce with mushrooms and generous chunks of fresh salmon; Lasagna Della Nonna: Classic lasagna pasta layered with meat sauce, mozzarella and parmigiano cheese; and Fettuccine Dello Chef Alfredo: Fettucine pasta in a perfectly flavored Alfredo sauce with tiger shrimp that had the flavor and texture of high end lobster. Our server was always available but never hovering and provided recommendations that were spot-on, including a marvelous Chianti Classico that complimented everyone’s dish. Portions were generous and the leftovers were just as fabulous at home the following night. Knowing how much food was coming, we skipped the appetizers and salad, and thus dinner for four with wine and a shared dessert was just a little over $100. How’s that for value? So, when you’re staying at Casa Laguna and you want a delicious, filling meal, with great service, in a classy atmosphere, nearby, for a very reasonable price, we “heartily” recommend Ristorante Rumari. We had a little trouble viewing the menu on their website, so check out their menu on laguna-beach-info.com.
Casa Laguna's Chef Bretall One of the Savory Sixteen Finalists 20 Mar 2012, 5:18 pm
Casa Laguna is proud to announce that our Chef Bretall is one of the Savory 16 finalists in BedandBreakfast.com's recipe challenge!! Her recipe is first up for voting--but only until noon tomorrow--so we need everyone to go to the Facebook contest page, then vote for Casa Laguna's Quackin Good Hash & Egg. Now go...quick...vote! :-)
Casa Laguna's New Kitchen Trio 5 Mar 2012, 3:43 pm
Casa Laguna Inn & Spa is proud to announce the promotion of former Sous Chef Michell Bretall to the position of Chef de Cuisine. Chef Bretall will carry on the Casa Laguna tradition of developing and presenting an array of exceptional cuisine, unlike any you’ll find in any Southern California hotel or bed & breakfast inn. Our new exec-chef has put together her own cohesive culinary team to assure the highest quality food and service for every guest, every day of every week.
When she is not manning the burners at Casa Laguna, Chef Bretall is chef-partner in a “common table” catering enterprise called The Basement Table. She and her associate specialize in producing exclusive gourmet dinners for small groups, hosted by the Laguna Culinary Arts Café on Laguna Canyon Road. Chef Bretall has traveled extensively, honing her craft during visits to Italy and France. She plans to visit Spain this summer, and we’re pretty sure Casa Laguna guests can expect to see some Spanish influence in our upcoming summer and fall menus. Through her dedication to ingredient-driven menus, Chef Bretall has been a supporter of organic & local farmers for nearly 20 years, and this tradition will continue at Casa Laguna.
Chef Bretall’s new “second” is Sous Chef Sarah Spry Keenan. Chef Keenan graduated from Laguna Culinary Arts in 2010. In addition to her duties at Casa Laguna, she runs personal chef business and writes a popular cooking blog called “Spry on Food.” Chef Keenan will oversee the kitchen in the absence of Chef Bretall. Her cooking style is simple and natural, producing cuisine that is really good, really healthy, and really delicious. You can read more about Chef Keenan at wherewomencook.com.
Rounding out our new trio of ladychefs is Assistant Chef Danielle Love Bettis. Chef Bettis comes to Casa Laguna with over a decade of catering experience & a very green thumb! She has begun to fill in the gaps in our kitchen garden, with several Heirloom variety herbs & greens that we look forward to harvesting for our breakfasts! Cooking has been a passion since she was very young, and Casa Laguna is thrilled to provide her with a place to continue her learning process and hone her culinary and kitchen management skills.
In recent years, Casa Laguna Inn & Spa has developed a reputation as a foodie destination. Just read our reviews on TripAdvisor, and you see that just about every guest mentions our breakfasts as one of the major highlights of their stay. (Be sure to check out our online menu.) Of course, since we are a bed & breakfast inn, you have to experience our beds before you experience our breakfast. Because we have only 22 rooms and occupancy is limited to two person per room, your culinary experience will never be crowded or rushed. We are able to provide each guest with personalized service and attention you won’t find in any Laguna Beach hotel or restaurant.
Casa Laguna's Fabulous Breakfasts 13 Feb 2012, 3:21 pm
If you’ve been to Casa Laguna—or even if you just read a few of our reviews—you know that we are famous for our fabulous gourmet breakfasts, unlike anything you’ll find at any other Laguna Beach hotel or Southern California bed & breakfast inn. We just unveiled our latest menu of seven scrumptious new entrees, including Eggleskivers Florentine, Omelette 1946, Eggs in Heaven, Cheesecake Waffle, Pain Doré, Steak & Egg Rolls, and an Ultimate Portobello Benedict that is bursting with flavor. Would you like to know what all that really is, and what it looks like? Our full menu is now on our website, accompanied by photographs of each dish. Just visit http://www.casalaguna.com/food/breakfast-menu and be sure and have a napkin handy because the chances are good you are going to drool. Then drop back by that page every couple months, because all of our new menus will be posted there as they are developed – about twice each season. But remember, we’re a bed and breakfast inn, not a restaurant. You must experience our beds before you experience our breakfast.
Order a Romance Package for your Valentine Getaway at Casa Laguna Inn & Spa 28 Jan 2012, 2:40 pm
This year Valentine’s Day falls on a Tuesday, which means you can schedule a getaway for just about any day of the week and still call it a Valentine getaway. For Valentine's Week 2012, we’re offering an Ultimate “Pamper Your Valentine” Package that includes two nights in one of our Deluxe Patio View rooms along with roses, champagne, chocolate, a togetherness massage, a therapeutic soak, dinner at French 75 restaurant, a double-chocolate cake dessert in your room, and breakfast in bed the next morning. Normally this would all cost you in excess of $1100, but we’ve packaged it for $899. In other words, your $200 evening out at French 75 is basically on us. And, because of the way the holiday falls, you can book this two-night package for any consecutive-night stay from Friday, February10 to Sunday, February19 (subject to availability). Go to the package page on our website for more details, as well as important limitations and restrictions. Room selection and dinner and spa times are subject to availability, so book early and book directly through our front desk.
That package too over-the-top for you? Reserve your favorite room for any stay during this period by calling our front desk and tell our clerk that you want to add a “Romance Package” of flowers, champagne, chocolate, and/or spa services. Mention this blog, and we’ll give you $10 off any Romance Package (excluding Breakfast in Bed and Ultimate Valentine packages). Again, full descriptions of our Romance Packages can be found on our website’s Package & Specials page (bottom section). This discount applies only to packages to be delivered in conjunction with a stay during the period February10 through February19, 2012. You must order the package and mention the blog at the time you make your reservation and the discount cannot be applied to orders already placed. No refunds will be given. All packages must be ordered at least 72 hours in advance.
Laguna Beach A la Carte - A Food & Wine Experience, March 8-11, 2012 24 Jan 2012, 10:59 am
Enjoy four days of special restaurant offers, daily events, cooking demonstrations, prix fixe menus and more at the 2012 Laguna Beach A la Carte Food & Wine Experience, March 8 through March 11. Tickets are now available online. Schedule: On Thursday--Opening Night Events; Winemaker & Chef's Dinners at Various Restaurants. On Friday--A Taste of K'ya Bistro at The Rooftop Lounge & Hotel, La Casa del Camino. Saturday; Laguna Beach Uncorked! - An International Wine & Food Fest takes place on the Festival of Arts Grounds, benefitting CHOC Children's Hospital, from 1 to 4pm; also, Sunset & Savor at Surf & Sand Resort's Pool Deck from 6 to 8pm. On Sunday--Gospel & Champagne Brunch at Tivoli Too! - Featuring Yve Evans & Co. Brunch begins 11am; later, Snack, Sip, and Surf at The Deck at Pacific Edge Hotel 2 -5pm; also visit, Garden to Table: A Culinary Experience at Studio at Montage 6 to 9pm; and, Chef Demonstration and Cooking Class at Nirvana Grille from 11am to 2pm. A detailed breakdown of events and specials, listed by day, can be found on the event page. Book directly with participating restaurants by going to the event page, and early reservations are recommended.
New and Departing Personnel at Casa Laguna 22 Jan 2012, 12:39 pm
As happens in the hospitality industry, our inn has recently experienced some changes to personnel. Casa Laguna is proud to welcome our first official Assistant Manager, Lisa Evans. Lisa’s prior experience is with the Radisson brand, and she will have manifold duties throughout the property, with special concentration on customer relations. Lisa will be responsible for administration of Casa Laguna’s daily operations when General Manager Kathryn Mace is absent from the property.
We also want to welcome Cole Van Hoogenstyn as the newest member of our front desk staff. Cole’s prior experience is with the St. Regis brand, and he came to us upon the departure of front desk co-supervisor, Nick Galantine, who has taken a position with a marketing firm. Nick was a hardworking employee who received many compliments from our guests. He will be missed. Returning guests will be pleased to know that they will still be greeted by the familiar face of our other front desk supervisor, Marchyndia Taylor, who will provide them with her usual dedicated guest-first service; along with the always pleasant and welcoming Trevor Elledge.
We are also delighted to have an accomplished new chef as part of our culinary team. Michell Bretall has come aboard as Chef Allan’s Sous Chef. Michell received her culinary training at the Laguna Beach School of Culinary Design, and is also a chef-partner in The Basement Table, a company that specializes in “underground supper clubs,” recently featured in a Laguna Beach Independent article. Mike Pilpuf is also a relatively new addition to our culinary team and will be backing up Chefs Allan & Michell. We are sad to say goodbye to our lead server, Marissa Koellisch, who is leaving us to follow her dreams in Texas. Thankfully, we still have Chanel McCord, who joined us a few months ago as a breakfast hostess/server, and who always gets praise from our guests for her superb service.
We are proud of all our dedicated hard-working staff, and we have confidence that each one will strive to provide our guests with the best possible service and attentiveness.
Casa Laguna Inn & Spa and the Laguna Beach Lodging Community Partner with Clean the World 13 Nov 2011, 12:06 pm
Casa Laguna Inn & Spa is proud to join with 21 other Laguna Beach hotels, motels, inns, and resorts in the Clean the World hospitality partnership program. Through the organizational efforts of the Laguna Beach Visitors & Conference Bureau (LBVCB) all Laguna Beach hospitality industry lodging properties with 20 rooms or more have partnered with Clean the World Global LLC, a social enterprise committed to saving lives and protecting our planet. Hospitality partners in Laguna Beach will collect and recycle hotel soaps, shampoos, conditioners, lotions and gels to help fight the global spread of preventable diseases.
Casa Laguna has always been well ahead of the trend for Earth-friendly products and practices. In 2006 we began a serious recycling program in every guest room and elsewhere throughout the property. We located recycling baskets in all rooms and facilities so that guests and employees could place bottles and cans there for recycling. We also began reusing our "white" paper by printing on both sides before recycling. We started working together with our local Waste Management company to make certain our cardboard boxes along with the cans and bottles would be efficiently recycled.
In 2007 we began replacing garden plants with types that require less water. We then stopped using our sprinkler system and began hand watering, in order to greatly reduce water usage. Also, all plumbing throughout the property includes reduced-flow features and/or nozzles.
In recognition of our efforts, Casa Laguna Inn & Spa received the first "Environmental Recognition Award" from the City of Laguna Beach in 2008.
In 2009, the Inn began using low-impact, environmentally-friendly cleaning products, and purchased a new energy-efficient washer and dryer. Every appliance we purchase is rated as highly efficient on the California environmental impact chart. Lighting throughout the property has been changed to incorporate the use of power-saver bulbs.
In 2010 we changed our linens to the eco-friendly Comphy® line, made from recycled materials that also require less chemicals, water, and power to clean and maintain. These linens are again recycled at the end of their useful life. We also use the "Eco" line of towels & washcloths from Monarch.
In order to lower our carbon foot print we no longer distribute the typical small bottles of amenities you find in many hotels. We have changed to refillable pumps for all soaps and lotions other than glycerin bar soaps that are used in rooms with tubs. These are now being recycled through Clean the World.
According to Clean the World, 9,000 children around the world die each day from diseases such as acute respiratory illness and diarrheal diseases that can be prevented by washing with bar soap. Clean the World has a mission to put soap in the hands of people who need it most to improve hygiene and sanitation conditions to lessen the impact of disease and promote better hygiene and living conditions worldwide. Clean the World is the largest global recycler of hotel amenities, and in just two years of operation has distributed more than 9 million bars of soap to children and families in the United States, Canada and more than 45 countries worldwide, while also fulfilling a valuable environmental mission by diverting an estimated 600 tons of hotel waste from polluting landfills in the United States and Canada.
"Laguna Beach is Southern California's premier seaside destination, and a city deserving of praise for its promotion of sustainability and social responsibility," says Shawn Seipler, CEO and co-founder of Clean the World. "Our hotel partners in Laguna Beach should be applauded for their collaboration on this unique partnership and its distinction of being our first municipality to embrace Clean the World's mission to recycle soap and save lives. I hope the efforts of the LBVCB will inspire other communities, municipalities and cities to do the same."
Casa Laguna Inn & Spa also applauds the LBVCB for their dedication to keeping Laguna Beach a "green" city, and for the organizational efforts leading to a partnership between Clean the World and the Laguna Beach lodging-hospitality community.
[Portions of the above excerpted from the LBVCB press release "Laguna Beach, CA, Becomes First to Partner Citywide with Clean the World" dated November 7, 2011.]
Reviewing Asada Laguna -- First of Two 17 Oct 2011, 4:33 pm
When it comes to successful restaurants, the oft-repeated axiom "location, location, location" is usually well applied. However, many restaurants fail in great locations, indicating the real maxim should be, "location, good food, good service, and good management." And there is no question that "consistency" should be part of that equation as well.
Laguna's newest Mexican restaurant, Asada, unquestionably has a good location—in the heart of downtown Laguna at 480 South Coast Highway. Asada was busy the night we were there and got busier as the night progressed -- with a clear mix of locals and out-of-towners. Javier's, arguably Orange County's premier Mexican eatery, was extremely successful in the same location for many years. Javier's successor, El Callejón, did not fare so well, although we personally liked El Callejón's true "south-of-the-border" atmosphere and dishes, and the guests we sent there always seemed to return happy and satisfied.
Unfortunately, our first visit to Asada got off to a bad start....twice. We are quite aware that things can go wrong in any service-oriented business, and we try not to hold it against a restaurant when we encounter minor glitches, knowing that these little hiccups are probably not typical. You can't judge a book by its cover and you can't judge a new restaurant by one visit. So when our Cadillac Margaritas arrived with what was quite obviously far more Grand Marnier® than tequila, we courteously brought it to the attention of our server and she politely took them away and brought back better versions – although I will say here that their Cadillac's are far from the best we've had. I cannot speak for the rest of their extensive margarita menu, which may contain some gems. (I should mention here that Las Brisas makes our favorite Cadillac, although that popular (read "touristy") Laguna Beach "view" restaurant is not our favorite place to eat Mexican food.)
I ordered Asada's Braised Carnitas, described on their menu as "crispy tender pork shoulder with a mild ranchero sauce, crema fresca, house-made black beans, and cilantro rice." My husband ordered Enchiladas Francesas, described as "tender short rib in house-made crepes with a rich negra modelo demi sauce, horseradish crema, and seasonal roasted vegetables." When my dish arrived, we both stared at it for a second and my husband immediately asked, "Is that what you ordered?" Since this was my first time at Asada, I wasn't really sure what the dish was supposed to look like, but it was clear that this was beef, and the sides didn't match the menu description. This time our server was nowhere to be found, so we hailed the nearest employee and brought the error to their attention. I insisted my husband continue with his meal, and he was about half-way through when the manager returned with the correct dish and apologies. By this time, my enthusiasm was understandably dulled and my palate was no doubt following suit. The Braised Carnitas dish was just ok. The beans and rice were definitely ordinary. My husband tasted the dish as well, and agreed on all counts. His crepe-wrapped short rib looked interesting, though a bit thin and insubstantial for supposed enchiladas. He said that the enchiladas were "good" and the roast vegetables were "ok."
As we enjoyed the last of our "better" Cadillacs, and a large slice of "Batch Carrot Cake" (brought by the pleasant and accommodating manager as an extended apology), we chatted with a nearby patron of Hispanic descent who said this was her second time at Asada and that she "loved" her first visit. Glancing around us throughout the meal, we did not see anyone who, observably, was not enjoying their meal, or who had obvious problems with service. Thus, we are prepared to give Asada a second chance in the near future. Perhaps this time we will ask them about their most popular drinks and dishes, and give those a try.
Bottom line: Our first visit to Asada was not the best experience we've had at a Laguna Beach restaurant, and certainly not the worst. Based on what we saw and heard from the patrons around us, we don't think our experience was typical, and we plan to review Asada again in the coming weeks.
Reviewing Broadway by Amar Santana 24 Sep 2011, 4:20 pm
Those of you who are frequent visitors to the Laguna Beach culinary world no doubt remember experiencing one or more wonderful meals at Five Feet. Sadly, this landmark Laguna restaurant closed its doors earlier this year. Happily, it has been replaced by a restaurant that, although nothing at all like Five Feet, brings a fresh and very different vibe to the Village.
Before I go any further, I need to say that we loved this place—the food and the service were excellent. I am going to make a couple of observations that might be construed as negative, but they are really very minor points and are just one person's observations. Keep in mind that this was only the fourth night that Broadway was open, so they were still getting their act together. Taking that into consideration—and considering how much we loved it—I have no doubt it will only get better.
I must be honest and say that, after viewing the Broadway website, I made reservations with some small degree of trepidation. At first view, the menu appeared very ordinary and very limited. When we arrived, our first impression was equally apprehensive. The restaurant's interior decor is very—very—eclectic. The wait-staff were all very casually dressed in blue jeans and aprons, briefly giving the impression that we had just walked into a high-end cowboy country barbeque eatery. Let me quickly say that the impression quickly changes as your night progresses. The place, quite simply, grows on you. You soon come to realize that the restaurant is exactly what Chef Amar Santana intended it to be—a little slice of Broadway transported to Laguna Beach.
Most of the tables at Broadway by Amar Santana are closely lined up along one wall, facing the lounge-style bar and open kitchen. There's method to this madness. The kitchen is the focus of the entire room – it's the "stage" for the culinary show you are about to experience. For the lucky six who get to sit at the "chef's table," it's a front-row seat for the chef's six-course tasting menu. If you can put together a group of six – or if you catch them on a night when no one else has reserved all six seats—the Chef's Table is the place you want to be.
As I previously mentioned, the standard menu is short and sweet, but Santana plans to add more items as he gets a better feel for his patrons' likes and dislikes. On the night we were there, you could choose from five appetizers ranging in price from $11 to $22. There was also a selection of 11 different small plates ($6 to $16) and we chose two of these as our starters—pita bread with hummus topped with delightful crunchy garbanzos; and decadent bacon wrapped blue cheese stuffed dates. There were so few Mains that I can actually list them all: Lightly Smoked Wild King Salmon $26; Crisp Seared Duck Breast $31; Butter Poached Jidori Farm Chicken $27; Grilled Prime Ny Strip Loin $39; and one special, Filet Mignon with crispy polenta, lobster mushrooms, and a red wine sauce $35.
I went for the Filet Special and my husband of course chose the Salmon. Interestingly, the steak portion was huge and half of it went home with us. The Salmon portion was just the opposite; a long thin ration paired with baby potatoes, ikura, and crème fraiche on a plate the size of a bar stool seat, which only made it seem smaller. My husband, who greatly appreciates modern culinary presentation and who does not expect massive portions at any gourmet restaurant, commented that the typical male patron is probably going to ask, "When does the rest of it show up?" That said, the portion was perfect for him. He also said it was perfectly cooked and delicious and he loved the luxurious addition of Ikura roe. My steak was top quality and perfectly done and I devoured the polenta—one of my favorites.
We will be back to Broadway again and again—and not just because they make our illusive Vesper Martini with Cocchi Americana, which harkens back to the days of Ian Fleming and Kina Lillet. (But that’s another story.) Chef Amar Santana, along with partners Ahmed Labbate and Rich Cadarette, has created more than just another same old Laguna Beach restaurant. It’s clear that Broadway by Amar Santana will become a favorite meeting place for locals whose tastes are a little left of typical. We were very excited to meet Santana and Labatte in person on the night we were there, and we immediately liked them both. These two have an extensive background with Charlie Parker restaurants, but this ain’t no Charlie Parker’s. The look is clean and eclectic. The vibe is a lot New York—but without pretentions. Chef Santana told us he wants Broadway to be a place where people can simply have a casual bite at the bar with a cocktail; impress friends or colleagues with fun and exciting dinner at the chef’s table; or just have a comfortable and delicious dinner out. We think it will become one of our favorite places for all of those things.
To learn more about Santana, Labbate, Cadarette, and Broadway, take some time exploring their website. You’ll quickly come to appreciate what makes Broadway by Amar Santana stand out from the crowd.
