Henry’s Coastal Cuisine Brings Culinary Sophistication & Renewed Energy to Huntington Beach


Chef Lewis Butler takes the helm as this oceanside, neighborhood restaurant presents an elevated, yet approachable dining experience at The Waterfront Beach Resort, a Hilton Hotel

Adding to Orange County’s robust culinary scene found along the coast, Henry’s Coastal Cuisine at The Waterfront Beach Resort brings an elevated, yet approachable dining experience to Huntington Beach. Since debuting as a fine-dining restaurant in 2019 as Henry’s Ocean View Dining, the concept has navigated through a pandemic to find itself with a modern vision and new chef at the helm.

With a seasonally driven menu curated by Executive Chef Lewis Butler, this modern, sophisticated neighborhood restaurant presents a lively, yet refined dining experience that plays into the picturesque and captivating oceanfront setting for which Huntington Beach is known. According to Chef Butler, the menu at Henry’s Coastal Cuisine is a reflection of guests’ current dining preferences and will continue to evolve as those trends change. He looks to French traditions as the backbone of his dishes, with a touch of “California surf country” flavorings, to present a creative coastal cuisine. At the heart of Chef Butler’s kitchen are locally sourced, fresh ingredients – from land and sea.

“In addition to being the anchor restaurant for the hotel, our goal is to become a neighborhood favorite known for its creative, progressive, and consistently satisfying menu,” comments Chef Butler, who revealed that he has been utilizing Meyer Lemons found on the hotel property to create a signature marmalade. “There is such a warmth that exudes from this property and this stunning restaurant – it’s exciting to call it ‘home’ and see where the menu takes us as we progress through the seasons.”

The dinner menu features regional flavors from Southern California and South American shores with dishes centered around seafood, with starters such as Grilled Octopus with roasted forest mushrooms and potatoes with carrot-truffle vinaigrette; and Honey-Soy Marinated Hamachi Crudo with winter citrus and romesco sauce. An impressive Lobster Bisque with brandy cream and fennel streusel serves as the winter soup offering, as guests make their way to a selection of ocean-to-table entrees. Chef Butler presents Pan-Roasted Sea Scallops with fricassee of snap peas and leeks, with chorizo-saffron foam; Crispy Skin Salmon with spinach horseradish puree, bacon-roasted vegetables, and lemon butter sauce; and Pan-Roasted Sea Bass with confit marble potatoes, tapenade, and saffron sauce.

Rounding out the restaurant’s dinner entrees are elegant offerings from the land, including a Roasted Portobello Wellington with baby squash and vegetable pinot sauce; Braised Lamb Shank with wild mushroom risotto and roasted asparagus; and Grilled Filet of Beef Oscar with serrano-wrapped king crab, fondant Yukon gold potato, and béarnaise sauce. Chef Butler also offers Cote de Boeuf, a Cowboy Ribeye Chop for two, with garlic gratin dauphinoise, baby vegetables, pinot noir sauce, and béarnaise.

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