Eater LAさんのインスタグラム写真 - (Eater LAInstagram)「The Orange County steak and seafood contingent has a lot to be excited about these days, as Newport Beach’s glossy new Pendry hotel opens wide with ocean views and now the luxurious Set Steak and Sushi (@setnewport) restaurant inside.  Run by Clique Hospitality, a large group that oversees projects in Las Vegas, San Diego, and beyond, the new Set Steak & Sushi is primed to become one of the ’it’ spots for the coastal area near Corona Del Mar.   As the ampersand name notes, the restaurant focuses equally on grilled meats and raw fish, all served under the direction of group chef Jose Ruiz who also oversees San Diego’s Lionfish and Serea. Chef James Jung, a Nobu vet and former chef de cuisine of Yellowtail in Las Vegas under Akira Back, is also on the new project, with its tall ceilings, wood-lined dining room, and airy open patio set underneath a pair of towering trees.  Click on the link in bio to read more about the opening, written by Eater LA senior editor Farley Elliott (@overoverunder).」9月28日 7時00分 - eater_la

Eater LAのインスタグラム(eater_la) - 9月28日 07時00分


The Orange County steak and seafood contingent has a lot to be excited about these days, as Newport Beach’s glossy new Pendry hotel opens wide with ocean views and now the luxurious Set Steak and Sushi (@setnewport) restaurant inside.

Run by Clique Hospitality, a large group that oversees projects in Las Vegas, San Diego, and beyond, the new Set Steak & Sushi is primed to become one of the ’it’ spots for the coastal area near Corona Del Mar.

As the ampersand name notes, the restaurant focuses equally on grilled meats and raw fish, all served under the direction of group chef Jose Ruiz who also oversees San Diego’s Lionfish and Serea. Chef James Jung, a Nobu vet and former chef de cuisine of Yellowtail in Las Vegas under Akira Back, is also on the new project, with its tall ceilings, wood-lined dining room, and airy open patio set underneath a pair of towering trees.

Click on the link in bio to read more about the opening, written by Eater LA senior editor Farley Elliott (@overoverunder).


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