{"id":26462,"date":"2017-01-04T06:00:41","date_gmt":"2017-01-04T14:00:41","guid":{"rendered":"https:\/\/shescookin.com\/?p=26462"},"modified":"2017-01-03T21:03:48","modified_gmt":"2017-01-04T05:03:48","slug":"new-meat-centric-winter-menu-at-twenty-eight","status":"publish","type":"post","link":"https:\/\/shescookin.com\/new-meat-centric-winter-menu-at-twenty-eight\/","title":{"rendered":"New Meat-Centric Winter Menu at Twenty Eight"},"content":{"rendered":"

New comforting meat-centric dishes created with seasonal ingredients take center stage at Twenty Eight in Newport Beach-Irvine.<\/em><\/p>\n

\"Char<\/p>\n

Twenty Eight\u2019s Executive Chef Jay Lacuesta\u00a0<\/strong>introduces a new Winter Menu showcasing comforting meat-centric dishes and vibrant, flavorful vegetables of the season. Guests are invited to enjoy a Three Squash Agnolotti, hand-made fresh daily featuring a combination of the season\u2019s three best kabocha, butternut, and delicata squash; and the house specialty, Kurobuta \u201cChar Siu\u201d Pork Shoulder, slow cooked and caramelized to perfection.<\/p>\n

\u201cWinter dishes should be comforting \u2013 it\u2019s the perfect season to highlight special cuts of meat, as well as seasonal root vegetables that are local and fresh,\u201d commented Chef Lacuesta, who has been with Twenty Eight since it opened its doors two years ago. \u201cMy goal is the make the menu approachable and fun by presenting familiar tastes in unique ways \u2013 this is seen in my Spanish Egg & Roasted Vegetables, a fun take on traditional ratatouille.\u201d<\/p>\n

\"Uni<\/p>\n

Chef Lacuesta\u2019s Winter Menu sees the addition of the following dishes:<\/p>\n

Uni + Bone Marrow Toast\u00a0<\/strong>\u2013 hickory-smoked salt, brown butter breadcrumbs, chives<\/p>\n

Mediterranean\u00a0Octopus\u00a0<\/strong>\u2013 soy garlic glaze, harissa-spiced roasted eggplant, pickled onions,\u00a0fris\u00e9e, lemon<\/p>\n

Wagyu Beef Cheek<\/strong>\u00a0\u2013\u00a0Imperial Farm beef cheek, romesco sauce, oranges, torn croutons, celery<\/p>\n

Oxtail Noodles<\/strong>\u00a0\u2013 braised, hand made wide egg noodles, caramelized onions, pork cracklings<\/p>\n

Allen Brothers Ranch Dry Aged Bone-In Ribeye<\/strong>\u00a0\u00a0\u2013\u00a040 oz., garlic confit<\/p>\n

\u201cChar Siu\u201d Pork Shoulder<\/strong>\u00a0\u2013 24oz Duroc Pork, lotus crepes, citrus tomato relish, fresh herbs, charred scallion sauce<\/p>\n

Enjoy Twenty Eight Restaurant & Bar’s creative and approachable meat-centric dishes in a unique modern space tucked between Newport Beach and UCI on Jamboree Road. \u00a0Serving lunch and dinner (Monday-Saturday) Twenty Eight also features a full bar and lounge with a focus on seasonal craft cocktails and a wide selection of whiskey. Catch their Social Hour at the bar from 3p.m. – 7 p.m.\u00a0<\/span>Monday through Wednesday and all night Thursday and Friday.<\/p>\n

Twenty Eight\u00a0Restaurant & Bar<\/strong><\/span><\/p>\n

19530 Jamboree Road (adjacent to Google and Equinox)<\/p>\n

949-852-2828<\/p>\n

Menus and additional information at\u00a0https:\/\/www.twentyeightoc.com<\/a><\/u><\/p>\n

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