Bluegold – Huntington Beach – November 2019 – 3 Yr – Anniversary


Bluegold just opened on November 8, 2016 Huntington Beach’s Pacific City.

CEO Jed Sanford and Chef/COO Tin Vuong of Blackhouse Hospitality debuted their flagship O.C.-based dining destination, Bluegold, in addition to their first restaurant-within-a-restaurant concept, LSXO, both situated at Pacific City in Huntington Beach, CA. As the group’s ninth project in less than five years, the 8,800 square foot space is Blackhouse’s largest multi-dimensional dining concept to date. A modern interpretation of the classic California coastal eatery, Bluegold invites guests to relax and take in the sunset from one of 235 seats offering unobstructed views of the Pacific.

“Expanding to Orange County presented a natural progression for us as we grow our operation,” says Sanford. “Tin began his culinary career at the Monarch Beach Resort and Sapphire Laguna and has a strong affinity for the community. We were intrigued by the opportunity to create an anchor restaurant for Huntington Beach and thought long and hard about what the space should be—with every new restaurant, we look out for which type of cuisine is under-served in the area. We want it to feel honest to the site and drew inspiration from the indigenous, self-supporting California missions that grew their produce on the land and baked their own bread.”

About Bluegold

Bluegold celebrates Southern California’s land, from citrus groves to the rocky coast, with a renewal of the coastal California eatery (Bluegold’s name was inspired by the point where the sunset hits the ocean on the horizon). With Bluegold, the Blackhouse team seeks to take farm-to-table back to its roots; to a time where leisure met cuisine and culture was drawn from the earth and sea. From fresh oysters in the steam kettle to a savory steak grilled over charcoal, Bluegold reimagines the seaside dining experience.

Bluegold’s Menu

Bluegold integrates new and old world cooking elements and techniques within an activated and linked kitchen (e.g. raw bar, steam kettle counter, wood & coal, brick oven, etc.). The New American menus (breakfast, lunch, dinner, and weekend brunch) have European/Mediterranean roots and feature dishes ranging from Appetizers, Charcuterie & Fromage, Hot & Cold Seafood (raw bar and steam kettles), Vegetables & Salads, Entrées, Pizza from the Hearth Oven, Wood & Charcoal Surf & Turf, Plates de Dujour, and more.

“The menu is influenced by Old World Spanish and Californian flavors, but with a global approach,” says Vuong. “We’re also applying every culinary technique we learned and mastered at each of our other restaurants. So consequently, our kitchen is decked out with a hot bar, raw bar, as well as wood and charcoal grills.” A sampling of menu items—from breakfast, brunch, lunch, and dinner—include:

Breakfast & Brunch:

  • Artisan Cured Meats & Cheeses with seasonal jams, nuts, dried fruits, and crusty breads
  • Granola French Toast with whipped ricotta, goji berries, honey & almonds
  • Shakshouka with soft eggs, stewed tomatoes & peppers, kale, lebne, flatbread, and dukkah

Lunch & Dinner:

  • Cubano with roast pork, ham, slab bacon, pickles, mustard, and mayo on a soft roll
  • Rotisserie Chicken with butchers spice, porcini mushrooms, haricot verts, and sauce vin jaune
  • Whole Roasted Seabass with jamon & salsa verde, preserved lemon, and dukkah
  • Lamb Rack “Frites” with roasted eggplant puree, ratatouille, and persillade
  • Santa Barbara Sea Urchin Risotto with hijiki, coddled egg, grana padano, and truffle vin
  • A5 Miyazaki Striploin accompanied by a selection of sides, including smashed potatoes with bacon & roasted garlic gravy or eggs en cocotte, charred asparagus, & sofrito
  • Plates de Dujour – classic dishes such as Lobster Thermidor with truffle mac & cheese and haricot vert; Pork Schnitzel with warm olive oil potato salad, dill & crema; Halibut en Papillotte with white wine, butter, clams, fennel, and lemon

Bluegold’s Beverage Program

The expansive restaurant offers a wide selection of domestic and international wines (a range of unique by-the-glass options are available including 2014 “Y” d’Quem / 1985 Gambal, Eschezaux,/ 1985 Cos Estournel / 1983 Robert Mondavi & 2000 Colgin “Herb Lamb” via the Coravin Wine Access System, which inserts a needle through a cork to draw out the wine without allowing air inside), craft beers, and non-alcoholic offerings such as Stumptown Coffee and bottled juices, collectively curated by Blackhouse Hospitality’s Director of Operations Scott Young (a certified sommelier) and Beverage Director David Keenan. An inspired cocktail menu features brunch libations including tableside mimosas, a Spritzer menu, and cheeky combinations such as the Bayside, a boozy punch modeled after Capri Sun Pacific Coolers; The Sandlot with cucumber vodka, thai basil, mint, lemongrass, and genepy des alpes; Vincent Vega made with bourbon, orgeat, china china, and bitters.

Bluegold’s Design & Décor

Bluegold takes its design cues from the early Spanish missions that dot the coast of Southern California. Stone walls, exposed beams, and heavy wood doors all reference the traditional architecture of the missions, but in a decidedly modern way. The three points of the floorplan include: the dining room which affords views of the Huntington Beach Pier; the bar, which is open on all sides and sits in the middle of the footprint; and lastly, the kitchen, which is exposed on all three sides and showcases a hot & cold bar with seating. The greyed wood tones of the ceilings and white chiseled limestone coupled with rich walnut veneers and leather furniture give the space a warm and contemporary feel. Details of traditional Spanish armor inspire the decorative screens at the entry, while the steel details found throughout subtly reference heavy mission ironwork. The raw and seafood steamer bars along with a menu that showcases California fare and masterful steak dishes make it an unparalleled destination for coastal dining in Huntington Beach.

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