TWENTY EIGHT Restaurant & Lounge Introduces New Spring Menu


Executive Chef Shirley Chung’s new menu sees the addition of Vegan & Gluten-Free Dishes, as well as a healthy dose of Humor

TWENTY EIGHTRestaurant & Loungehas introduced a new Spring Menu that appeals to a variety of lifestyles with vegan and gluten-free dishes. Executive Chef Shirley Chung’s additions to the menu showcase the most vibrant and flavorful ingredients of the season. Diners can also look forward to protein-packed dishes like Coffee-Crusted Filet Mignon and the “Beijing to Paris” Roasted Duck Breast.

“Spring is the perfect time to introduce dishes that are light and flavorful. It’s the perfect balance of these two qualities that makes for a perfect dish,” commented Chef Shirley Chung, who was a finalist ofTop Chef New Orleansprior to opening TWENTY EIGHT. “I also added vegan and gluten-free dishes to the menu that really highlight the natural vibrancy and flavors of the ingredients used.”

Chef Shirley’s Spring Menu sees the addition of the following dishes:

Hello Spring- English peas / sugar snap peas / spring onion / preserved kumquat(vegan)
Shirley said, “Where’s My Beet?”-roasted beets / baby turnips / marinated barley and soybean curd(vegan)
Coffee-Crusted Filet Mignon-triple-poached garlic puree / purple yam confit / beurre noisette(gluten free)
Beijing to Paris Roasted Duck Breast- beet and potato puree / kumquat marmalade / raw heirloom beet salad(gluten free)
Leave Your Mark (Top Chef New OrleansWinning Dish)- pan-roasted local yellowtail / west lake beurre rouge / shitaki mushroom / cajun holy trinity
House Smoked Trout- sauce gribiche / seabean salad / salmon caviar (gluten free)

In addition to TWENTY EIGHT’s new spring menu, the popular restaurant & lounge has introduced a nightly Happy Hour and live entertainment on “Social Thursdays.” Every Thursday, beginning at 8 p.m., the restaurant features live music and offers specially priced small bites for $5 and handcrafted cocktails for $7. TWENTY EIGHTRestaurant & Lounge is located at 19530 Jamboree Road, Irvine. More information is available at

About El Amerikano
El Amerikano, an American and Latin kitchen, opened its doors in April 2014 in downtown Fullerton, nearby its acclaimed sister concept, Kentro Greek Kitchen. The philosophy at El Amerikano begins with the details. The menu boldly presents diverse Latin and American classics, allowing exceptional quality ingredients to take center stage. The kitchen works closely with local purveyors, sourcing ingredients meeting the highest standards. Executive Chef Marougas’ kitchen artfully presents exceptional cuisine in a sophisticated, casual setting.El Amerikano’s beverage selection includes classic Mexican beers and wines sourced from regions around the world including Argentina, Chile and Spain. El Amerikano proudly pours Stumptown for all coffee and espresso beverages. In addition to its lunch and dinner menus, El Amerikano also features a full-service catering menu.El Amerikano offers indoor and outdoor seating with dark woods and iron that are reminiscent of a Euro-bistro, and black and white photographs of historic Fullerton that reinforce its place as a neighborhood restaurant. El Amerikano is locatedin Fullerton (100 South Harbor Blvd.,Suite D) and is open daily from 11 a.m. – 10 p.m.More information is available online at

About Restaurateur Vasili Kotsiovos
Vasili understands the ever-changing and fluid nature of the culinary world culture, art and music inspire him to look at the hospitality industry as a product of what society defines and accepts. In 2011, Vasili founded Kentro Hospitality Group based on his ability to adapt to dining trends and satisfy the guests’ needs and desires. Above all, he is focused on the overall guest experience. With Business and Marketing degrees from USC, Vasili has plans to for continued growth for Kentro Hospitality Group.

About Executive Chef Konstantine Marougas
A food enthusiast at heart, Chef Konstantine has a strong passion for the flavors of the world. His open-minded approach to creating dishes enables him to present couture dishes with the utmost respect to detail. A graduate of the Art Institute of Los Angeles, Chef Konstantine is responsible for overseeing the kitchens of both Kentro Greek Kitchen and El Amerikano.

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