enoSTEAK opens at The Ritz-Carlton, Laguna Niguel

Under the direction of Executive Chef Andres Jimenez, enoSTEAK is the newest addition to The Ritz-Carlton, Laguna Niguel’s award-winning culinary line-up. enoSTEAK is an intimate steakhouse showcasing only the highest quality ingredients.  It features prime and grass-fed, pasture-raised beef, accompanied by organic produce that is locally grown and harvested at the peak of the season. enoSTEAK also highlights artisanal cheeses, charcuterie and a large selection of fine wines. enoSTEAK is open for dinner Tuesday through Saturday from 6 to 10 p.m.


“I am excited to announce the opening of enoSTEAK which increases the great offerings we have at the resort and provides a new dining experience to the local area,” said Bruce Brainerd, General Manager of The Ritz-Carlton, Laguna Niguel.  “We are fortunate to be in a rich growing region and are thrilled to be able to support our local farmers and offer sustainability-focused cuisine,” he added.


enoSTEAK is all about fresh ingredients of the highest quality.  Everything is sourced from farms within 150 miles from the resort. The majority of the herbs are gathered from the resort’s organic garden. The prime beef is from Niman Ranch, a farm that is committed to raising the highest quality breeds and is dedicated to caring for its livestock traditionally.  The chicken is Jidori™, which means “chicken of the earth.” All of the fish is sustainable and either farm raised or pole/troll caught.


The menu changes are based on the essence of the season.  enoSTEAK’s opening menu features grilled prime bone-in New York steak, grilled prime rib eye, grass-fed beef tenderloin, grilled halibut and rotisserie-style Jidori chicken. Accompanying the handcrafted meats and seafood are a selection of five signature compound butters including black summer truffle, roasted heirloom tomato, garden herb and garlic, 30i enoSTEAK butter and tarragon béarnaise sauce. Enhancements to the entrees are petit Basque cheese and chive sour cream Yukon gold potatoes, sautéed wild mushrooms, smoked almond and duck fat sautéed five grain rice, French beans with apple smoked bacon, and Fiscalini and summer truffle mac & cheese.


Executive Chef Andres Jimenez joined the resort in 2010.  Throughout his tenure with The Ritz-Carlton, Chef Jimenez has served as executive chef at The Ritz-Carlton, Denver and acting executive sous chef and chef de cuisine at The Ritz-Carlton, Key Biscayne. While in Key Biscayne, he was responsible for all culinary operation of Aria Restaurant which was selected as one of “America’s 50 Best Hotel Restaurants” by Food & Wine. He was also instrumental in the launch and re-conception of the Cantina Beach and Cioppino Restaurant which was named one of “America’s Best News Restaurants” by Esquire.  Jimenez’s career also includes positions as chef de cuisine, specialty chef, and head pastry chef in locations including the West Indies, Costa Rica and France. 

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