Southern California’s destination for inspiration, and a premier culinary, interior design, event, and boutique-shopping haven,SOCO, has today announced that this fall 2014,Pueblowill open their first-ever restaurant location. Featuring an inspired, chef-driven, modern take on classic, Spanish-style tapas, Pueblo will bring a fusion of old and new world flavors to SOCO.
CEO and Managing Partner Adam Go, who hails from Hillstone Restaurant Group, and Chef Michael Campbell, former Executive Sous Chef at San Francisco’s highly-acclaimed RN74, will combine novel techniques with deliciously familiar Spanish dishes, served in a warm and contemporary atmosphere. Campbell will take the helm, curating Pueblo’s menu with classic Spanish-style dishes using locally sourced meats and produce. Madrid-based Chef Mario Valles, formerly of 3-Michelin star restaurant Le Cinq, will serve as Menu Consultant.
The menu at Pueblo will feature notable Spanish tastes with dishes such as Atun Crudo (tuna tartare with jicama, sesame and cilantro), Albondigas de Cerdo (lamb meatballs with chickpeas, paprika and mint), and Judias a la Parilla (charred romano beans with shallot and romesco sauce). Heading up the bar program is Peter Neptune-trained Lindsey Go,who will focus on California and Spanish-centric wines, seasonal beverages and small-craft beers, to perfectly complement the cuisine. For its lunch, social hour, and dinner service, Pueblo will have a traditional jamÃƒ³n carving station, with a jamonero sourced directly from Spain.
The restaurant design is a unique component of the culinary experience at Pueblo. The space consists of conscious, sustainable materials to create an inviting and fresh ambiance. Guests will take notice of the appealing textures and attention to detail, while identifying the functionality and sense of purpose of each element. Pueblo will provide a charming and welcoming environment for guests to enjoy with family, friends, and colleagues.
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