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Chef Craig Strong

    Chef Craig Strong
Studio Chef Craig Strong

Chef Craig Strong, whose 25-year career in luxury hotels and resorts earned him a Michelin star from his time at The Langham Huntington Hotel & Spa in Pasadena, has come full circle to his native Southern California roots with the recent opening his own restaurant – Ocean at Main. Chef Strong previously held the title of Executive Chef at the prestigious Studio at Montage in Laguna Beach for nine years. From the coasts of California to Washington, DC, and Barcelona to Hong Kong, Chef Strong has cooked all over the world; his dishes draw inspiration from the culture and cuisine that make these places unique. From growing up in San Diego and cooking with produce from the family garden, Chef Strong is now sharing his Coastal California cuisine at Ocean at Main with the community he has embraced for the past decade.

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(949) 715-3870

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Ocean at Main’s Weekend Brunch is offered Saturday and Sunday from 10 a.m. - 3 p.m. Chef Craig Strong draws inspiration from culinary experiences - both personal and professional - to create a menu of sweet & savory brunch classics presented with his signature style and plated with panache. Enjoy savory brunch classics like Chilaquiles made with Chef Strong’s salsa fuerte and sweet selections like Scarlet’s Favorite Five-Spice Pancakes. Toast to the weekend with bottle service, bottomless mimosas, or specialty brunch cocktails.

Ocean At Main BrunchHere are some of the brunch dishes to look forward to:

Brunch Mains – Chipotle Chicken Chilaquiles with two eggs, queso fresco, avocado sauce and Chef Strong’s salsa fuerte; Ribeye Steak and Eggs with fingerling breakfast potatoes; Scarlet’s Favorite Five Spice Pancakes with maple syrup; and Green Chili Quiche and mixed green saladSalads – Baby Spinach Caesar with crispy calamari, marble potato, Fresno chili and lemon dressing; Citrus Yogurt Parfait with house made pepita granola and fruit garnish; and Chef Strong’s signature Roasted Beet SaladPizzas – House Made Turkey Bolognese Sausage with broccoli florets and bocconcini; Chipotle Chicken with queso fresco and mizuna; and Cured Italian with soppressata, marinara and mozzarellaSandwiches – Grilled Pork Belly and Secreto “PLT” with blistered shishito peppers; Spicy Ahi Tuna Tartare Tartine, avocado relish, radishes, rustic bread, and organic greens; and Green Curry Chicken Breast with pickled shallots, Napa cabbage and piquillo aioli on ciabatta. Desserts – Pizza Oven Baked Brioche with dulce de leche;Warm Apple Crisp with lemon-pecan crumble and salted caramel ice cream; and Craig’s Spice Cake with Lamill coffee cream and crème fraîche ice cream.

Ocean At Main Bowl

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