Twenty Eight’s New Winter Menu by Chef Jay Lacuesta

New comforting meat-centric dishes created with seasonal ingredients take center stage at Irvine restaurant


Twenty Eight’s Executive Chef Jay Lacuesta introduces a new Winter Menu showcasing comforting meat-centric dishes and vibrant, flavorful vegetables of the season. Guests are invited to enjoy a Three Squash Agnolotti, hand-made fresh daily featuring a combination of the season’s three best kabocha, butternut, and delicata squash; and the house specialty, Kurobuta “Char Siu” Pork Shoulder, slow cooked and caramelized to perfection.

“Winter dishes should be comforting – it’s the perfect season to highlight special cuts of meat, as well as seasonal root vegetables that are local and fresh,” commented Chef Lacuesta, who has been with Twenty Eight since it opened its doors two years ago. “My goal is the make the menu approachable and fun by presenting familiar tastes in unique ways – this is seen in my Spanish Egg & Roasted Vegetables, a fun take on traditional ratatouille.”

Chef Lacuesta’s Winter Menu sees the addition of the following dishes:

Uni + Bone Marrow Toast – hickory-smoked salt, brown butter breadcrumbs, chives

Twenty Eight Uni And Bone Marrow
Uni + Bone Marrow Toast – Chef Jay Lacuesta – Twenty Eight – Irvine

Mediterranean Octopus – soy garlic glaze, harissa-spiced roasted eggplant, pickled onions, frisée, lemon

Wagyu Beef Cheek – Imperial Farm beef cheek, romesco sauce, oranges, torn croutons, celery

Oxtail Noodles – braised, hand made wide egg noodles, caramelized onions, pork cracklings

Allen Brothers Ranch Dry Aged Bone-In Ribeye  – 40 oz., garlic confit

Twenty Eight Dry Aged Beef
Dry Aged Beef & Garlic Confeit – Chef Jay Lacuesta – Twenty Eight – Irvine

“Char Siu” Pork Shoulder – 24oz Duroc Pork, lotus crepes, citrus tomato relish, fresh herbs, charred scallion sauce

In addition to Twenty Eight’s new winter menu, the restaurant offers seasonal craft cocktails and a weekday Happy Hour at the bar from 3p.m. – 7 p.m. Monday through Wednesday and all night Thursday and Friday.

Twenty Eight Restaurant & Bar is located at 19530 Jamboree Road tucked between Newport Beach and Irvine (adjacent to Google and Equinox). More information is available at

About Twenty Eight Restaurant & Bar
Twenty Eight Restaurant & Bar is an approachable meat-centric concept in a modern space.  Headed by Executive Chef Jay Lacuesta, a graduate of Le Cordon Bleu and alum of the Jose Andres Think Food Group, the restaurant’s menu is focused on creating flavor experiences that are familiar, approachable, and, most importantly, fun.  The unique modern space is perfect for all social events, both large and intimate, featuring both indoor and outdoor patio settings. Owned by seasoned restaurateur Stacie Tran, Twenty Eight features a full bar and lounge with a focus on craft cocktails and a wide selection of whiskey. ­­­General Manager Kevin Ho is a Level II Certified Sommelier who is able to create wine and cocktail-paired dinners. Twenty Eight Restaurant & Bar is open daily for Lunch and Dinner, and offers a weekday Happy Hour. It is located at 19530 Jamboree Road in Irvine and more information, including menus, special events and private dining options, is available at

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